Friday, February 16, 2024

The State Of Things: A Coffee Date for 2024

Hi! Hello! Hi. ♡

I’ve had this coffee date on my heart for months, but life! time! It all feels extra slippery these days.

Recently I’ve met several people out in the real world who talked about what POY means to them and how much they have enjoyed the recipes over the years. And I think these little meetings gave me the push I needed to sit down and write this post.

It reminded me of the realness of you – the people who read Pinch of Yum. It would be an honor to just give you real, wonderful, generous people a glimpse of what we’re thinking about and refining behind the scenes of Pinch of Yum as we head into 2024! (Yes, it’s February. This sort of lateness is on-brand.)

There have a been changes to a lot of things within POY in the last year – almost all of them for the better, being driven by alignment of values and priorities.

And there have been some lost-feeling moments, too. As life goes.

This coffee date is really just a review of where things are at personally, and blog-wise. ♡ Maybe you can relate or maybe you just find it interesting? Or maybe it’s actually very boring and you’ll be done reading in about two seconds! We’ll find out!

Here we go. This is, in a (long) nutshell, The State of Things.


The State Of Mom Life

Our Kids Are Into the Preschool Stage And I Love It So Much.

Our girls are 3 and 5 and OH MY! it is a fun stage for me as a mom.

We are out of the sleepless nights stage, the “why is my baby crying” anxiety cycles, and the pumping / breastfeeding / spit up loop that was somehow both so rewarding and soul-crushing.

And now we are sleeping again. (PRAISE!) The baby stuff has generally moved out of the house to make room for a seemingly endless supply of trinkets, paper scraps, stickers, and Paw Patrol and Barbie toys and accessories that I find literally everywhere. Help?! We are on a regular rotation between hugs, snuggles, I love you’s, and Level 10 tantrums, but this works for me. Even though I absolutely love babies, I feel much better equipped to handle the challenges of this stage than I ever felt with our girls as babies.

Things are Always Changing. And It’s Bittersweet.

This last year has been one of soft and normal parenting goodbyes.

In the fall, we took Lena, our youngest, to Build A Bear so she could put her very last pacifier inside a teddy bear as part of Operation: Pacis Are Not Forever. As we were getting ready to leave the house, I ran upstairs to grab the paci and did my signature paci-grab move – one knee on the ground, tuck the shoulder, and a far reach back under her crib to grab the last little rubber paci and it just hit me. This is the last time. And I felt the pinprick of tears almost immediately. It is such a mundane little mom task. I never particularly loved needing to contort my body into this weird position to grab her pacis from under her crib and never even thought twice about it. And then it just ended, and I won’t do that part of mom life anymore. It’s bittersweet.

We’re now almost done with diapers (didn’t cry about that one) and we’re talking about Kindergarten and gymnastics and big girl beds and finding a new home for the crib and the stroller. The baby days look so rosy in hindsight and I’m already missing them so deeply.

But, big picture, I’m in such a better place than I was 2-3 years ago. I’m so glad to be sleeping. I’m so glad to be generally in a predictable routine. I’m a more confident mom – I feel like I generally know what our girls need. And most days, I just get to stand in awe of what wonderful little creatures these kiddos are.

This is a good stage for us. I really love it.


The State Of Blog Life

13 Years In And I Love This Work More Than Ever! And Also… I’m A Bit Lost At Times.

The irony of the internet is that things change so quickly and so frequently that you never really fully develop any long-lasting mastery of a thing – it’s always a moving target.

There are constantly new waves to catch, and I kind of love it. It keeps me on my toes and makes life exciting.

But at times, it can also feel a bit disorienting. Like, wait, I thought I had this down? The other day, in a moment of blah-ness, I said to Bjork: “I don’t even know how to write a blog post anymore.” I’ve literally written thousands of blog posts. I’ve always felt like I knew what I was doing. But things are constantly changing. People’s internet behavior. What is helpful. Who I am as a person and what I value in the content I create. None of it is static. And sometimes that feels a little defeating.

On the good side:

  • I love food, recipes, and new ideas more than ever.
  • And I am a better cook than ever! I know with confidence that I can find and share recipes that will be really exciting for all of us. And that’s really fun.
  • And I’m incredibly motivated and, going to say it, BLESSED! to hear from many of you on a regular basis about the recipes you’re making and loving. I truly love it and I’m so grateful.

And on the tricky side:

  • What felt just right a few years ago isn’t necessarily what feels right today. Or tomorrow.
  • The only thing that’s constant is that things are always evolving.

Add becoming a parent into the mix and it’s left me asking the question, “what am I even doing” on a semi-regular basis over the last few years. As in, is this the right thing to focus on? Is this where my heart is? Am I connecting with people the way I want to?

And yet, in a lot of ways, I feel more confident, competent, and motivated than ever before.

What a ride. 🤪

I’m Still Here! Still Excited! And I’ve Decided to Be Home with our Girls More In This Season.

After thinking about all of this for literally years, in January we made a pretty big schedule change for our family that has resulted in me being home significantly more with the girls.

For 13 years, I’ve been publishing new blog posts every Monday. Now, I’ll just be publishing something when it’s ready and done. No deadlines, no hardcore posting schedule. Just taking my foot off the gas a little bit and letting it happen as it happens.

With this new schedule and mindset, I’m finding myself saying no to work things that I’d actually like to say yes to which is hard and feels counter-intuitive at times. Fun project? New brand? Upcoming trip? YES I want to do it! Buuut… I’m going to say no.

The no’s are in service of aligning better with my values, which, in this season, include slowing down and being really present with my girls. I know that’s not for everyone, and some people are able to hustle pretty hard even while they have young kids. But I know this pace and these decisions are right for me.

My belief is that some of those passed-up opportunities will bounce back. And that I’ll look back at this time and say, I’m so grateful to have had the unique opportunity to be home with our girls more and I’m grateful that I took myself up on it.

Friends and Good People Are What Make It.

Over the last few years, we’ve scaled our team back quite a bit (due to everything that I just mentioned).

At the moment, we have just this tiny full-time-ish crew:

  • Me: new content
  • Bjork: tech and strategy
  • Jenna: meal plans, emails, bringing almost all new ideas to life and being generally amazing at everything

And then last year we ended up kind of stumbling into a new video arrangement that now involves me working with Krista, our shoot assistant, and my best friend’s husband Landon to film recipe videos. Okay! Fun!

Between all of these great people plus our two other close friends who office in the same building, there are a lot of days that end up kind of just feeling like one big hangout as we all pop in and out of each other’s offices for lunch, a snack break, a time-wasting chat. This is intentionally not a hustle season, but it’s one that’s rich with people-time and that feels so, so good.

Sometimes even when I’m not working, I will bring the girls over just to hang out with everybody at the office. This is honestly one of the best parts of my life right now.

Our people really make it.

We Started a Thing Called Snackdive!

Speaking of working with friends!

I said no to a lot of things this year, but I said yes to one very fun thing in 2023 and that is a new brand called Snackdive! My friend Nate and I started creating this after years of talking about it, and as one commenter said, it’s “delightfully dumb.” The energy! The silliness! It’s been so fun.

We… basically just talk about snacks! We embrace our stupidly specific opinions about things like Reese’s and Bugles and Goldfish crackers, and we teach each other little tricks like how to do a Tim Tam Slam.

You can see the videos and follow along here! Right now we’re doing a weekly episode that’s shared on Instagram. My hope is that it’s a little burst of delightfully dumb joy in your life.

In Summary

I’m so happy in my life right now. I’m grateful for so many things.

I also feel a little lost sometimes. Like maybe we all do sometimes. I’m constantly needing to remind myself to stay aligned with what actually matters to me on a deeper level and work towards those things, because they are here. Right in front of me.

I’m having so much fun working on some new things this year. I’m staying home with the girls more and loving it. My pace has changed but my heart is very much here with Pinch of Yum. And my hope is that being present in my real life in the way that feels good right now will actually lead to more genuine, helpful, true and real content for Pinch of Yum.


Sage Says

You being you is a gift to the world.

Most dogs love playing with toys. Running around. Meeting new people. Sagey girl…. she just doesn’t. She’s shy, sleepy, a little bit grumpy and very snuggly. And you know what? We love her so dearly. We don’t ever wish she was like other dogs. She certainly doesn’t wish she was like other dogs. She’s just exactly who she is, and the world is a better place for having her in it.

You don’t have to love the same things other people love. You don’t have to be good at the things other people are good at. You don’t have to change who you are to fit some kind of typical mold. Uniqueness and quirks and real, genuine people are what makes life awesome.

You are perfectly and wonderfully made. Be that. ♡


I have so much more to talk about – travel, working out, new organization of our office pantry, air fryers, getting your colors done, and how are people keeping their houses clean?!

But this is already very long and so we’ll just consider this the “State of Things” update.

Maybe there’s another coffee date soon to talk about the superficial fun stuff.

Sending all my genuine love, admiration, and appreciation to you. Thanks for being here.

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Thursday, January 25, 2024

Banza Chicken Bowls with Calabrian Chili Sauce

Bowl with seasoned chicken, rice, cucumber salad, and a calabrian chili sauce.

I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

Make These Chicken Bowls with Me

1

Make a tomato cucumber salad.

Toys are on the counter. Kids are hovering. It’s fine. This is just cucumbers, tomatoes, red onion (extra thin slices please!) plus a bit of vinegar, olive oil, and salt.

2

Make your calabrian chile sauce.

This magic will last you for several days and give you several rounds of bowls. Or salads. Or wraps. It’s SO incredibly good.

3

Make your chicken.

Sauce is done, salad is done. Now for the air fryer chicken. Takes about 15 minutes.

4

Get some Banza in there.

Get your Banza base in there, or whatever you like for a carb. This is the tomato chipotle Banza which doesn’t make any sense with these flavors but somehow is very delicious.

5

You’re Done! Yum!

Pile it all on there. Segment some out for kids as needed with ketchup or ranch. AND NOW GET INTO IT!

Watch How To Make These Chicken Bowls

Print
A picture of Banza Chicken Bowls with Calabrian Chili Sauce

Banza Chicken Bowls with Calabrian Chili Sauce


  • Author: Lindsay Ostrom
  • Total Time: 35 minutes
  • Yield: makes enough sauce and salad for at least 4 bowls

Description

This bowl has it all! The crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a dollop of tangy calabrian chile sauce on top.


Ingredients

Units

Tomato Cucumber Salad

  • 1 English cucumber, cut into chunks (about 1 1/2 cups)
  • 1 pint cherry tomatoes, cut into halves (about 1 1/2 cups)
  • a small chunk of red onion, thinly sliced on a mandoline
  • a small bundle of parsley, chopped (about 1/4 cup)
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Calabrian Chile Sauce

  • 1/4 cup mayo
  • 1/4 cup Greek yogurt
  • 23 individual Calabrian chiles, stems discarded, smashed / minced (I use a jarred variety)
  • 1 clove garlic, grated
  • a splash of castelvetrano olive brine (optional, see notes)
  • salt to taste

The Rest


Instructions

  1. Tomato Salad: Toss the tomato cucumber salad ingredients together. Taste and adjust! (If you wanted to prep ahead, save the chopped tomatoes, cucumbers, and red onion in separate containers in the fridge with no liquids added until just before serving.)
  2. Sauce: Stir up the sauce ingredients. Taste and adjust! This keeps super well in the fridge for several days.
  3. Chicken and Banza: Make the chicken and the banza (or whatever carb you like).
  4. You’re Done! Yum! Assemble and serve! Gah! So good.

Notes

Olive Brine: This adds a salty, buttery effect to the sauce. It’s delightful. If you don’t have it, don’t run out to the store just for this. You can skip it and you’ll be fine. I’ve also subbed pickle brine and it’s fine, but a bit brighter since the pickle brine is tangier than the olive brine.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: American

Keywords: chicken bowls, Banza, Banza rice, air fryer chicken

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Three More Delicious Chicken Bowls

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Monday, January 8, 2024

Ridiculously Good Air Fryer Chicken Breast

This Air Fryer Chicken Breast Is Ridiculously Good

Two things I’ve never been big on:

  1. Air Fryers
  2. Chicken

But my life has changed in such a big way out here in the year 2024, and I’m now making this air fryer chicken almost on the daily. It’s so juicy, so delicious, and those crispity little browned bits! Ugh.

How I got here: Bjork has been going hog wild on all things protein in the last few months. As resident cooker of all the food in our house, I decided it’s time for me to figure out a really foolproof way to make chicken – for him (#protein), and for me, so that I actually like it.

So even though I’ve resisted it for years… I bought an air fryer. Almost exclusively to make chicken. And guess what? The one recipe I keep coming back to is these thinly sliced chicken breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection. I LOVE THIS CHICKEN SO MUCH!

There’s an excessive amount of seasoning and flavor, which we obviously love, but it’s the golden crisped exterior with little edge bits that you will die for. And all the while it stays nice and juicy on the inside.

Takes 15 minutes to make and it’s such a family winner for us. I hope you love it!

How To Make This Air Fryer Chicken

1

Thinly slice the chicken.

No thank you for thick chicken breasts. I always slice the chicken breasts into thinner pieces, about half an inch or less. Goal: more even cooking, more juicy chicken, and more flavor coating surface area. (Careful for your fingers – in this picture I was trying to hold it so you can see both sides for size.)

2

Toss with spices.

Toss the chicken with your spices and the avocado oil. No piece left behind – we want every bite SUPER well-coated!

3

Air fry at 415 degrees for 11 minutes.

Preheat the air fryer; place the pieces in a single layer so they get good air flow around them (hello, browning)! Sometimes I have to do this in two batches depending on how much chicken I have. Don’t overcrowd.

4

You’re Done! Yum!

When that timer goes off, you’re done. Slice and serve! Hot, juicy, golden browned and full of flavor. *drool*

Print
A picture of Ridiculously Good Air Fryer Chicken Breast

Ridiculously Good Air Fryer Chicken Breast


Description

My go-to everyday air fryer chicken breast! Thinly sliced chicken breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection.


Ingredients

Units

The Spices

  • 1 heaping teaspoon paprika
  • 3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons brown sugar

The Chicken

  • 2 teaspoons avocado oil
  • somewhere between 1 to 1.5 pounds boneless skinless chicken breasts

Instructions

  1. Cut the the chicken into thin pieces: Cut each chicken breast in half horizontally to get about a half-inch thickness on each piece. You can also cut them in half vertically to make smaller pieces if you’re working with larger chicken breasts. Pat the chicken breasts dry if they have a lot of moisture on them.
  2. Coat the chicken with spices: Toss the chicken with the spices and the oil – you want to thoroughly coat the chicken. At this point you can marinate it in the fridge for up to 24 hours, but you do not need to by any means. The flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it.
  3. Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 11 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes; smaller pieces will be done in closer to 10 minutes. You’re looking for an internal temperature of 165 degrees.
  4. You’re done! Yum! It should be a gorgeous sight for hungry eyes. Crisped on the outside, full of flavor, and juicy to the max. Let it rest for a moment; then slice into it and enjoy. We often eat at least half of it just hot out of the air fryer while standing over the cutting board. I am on a kick with dunking the chicken pieces in a house-made gochujang dipping sauce which is in the notes below!

Notes

Salt Depends on The Amount of Chicken: And the salting is important. Here’s what I recommend.

  • 1 pound of chicken breasts: 3/4 teaspoon table salt (as written)
  • 1.5 pounds of chicken breasts: 1 teaspoon table salt
  • If using coarse kosher salt: 1 teaspoon salt for 1 pound of chicken breasts 

Paprika: I buy paprika labeled “ground paprika” or “paprika”. There are tons of varieties of paprika out there, including smoked paprika, hot paprika, Hungarian paprika, or sweet paprika, and this recipe isn’t intended for those types of paprika. I would recommend using a regular paprika to start and then branch out if you want a different flavor.

Cheat Code for the Seasoning: This recipe is very clutch with McCormick Rotisserie Chicken Seasoning blend. Not sponsored, just so easy and so good. I found a neglected bottle of it when I was cleaning out my spice cabinet and it is DELICIOUS on this chicken. Just use about 1 1/2 tablespoons of the seasoning mix in place of the paprika, salt, onion and garlic powders. Then add your cornstarch and brown sugar to it and love your juicy, delicious chicken life!

Amazing Gochujang Dipping Sauce: This is my current favorite sauce to have with this chicken, either in a bowl, a salad, or just dipping the chicken pieces straight in. Mix 1/2 cup mayo with about 2 tablespoons gochujang sauce (table sauce, not paste), 1 clove grated garlic, a shot of soy sauce, and a dash of rice vinegar if you want. Season with salt and pepper. Oooof. So good.

  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: American

Keywords: air fryer chicken, air fryer chicken breast, chicken breast recipe

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Three Life-Changing Chicken Breast Recipes

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