Tuesday, August 17, 2021

Only Alaska road trip itinerary you need

Hiking in Hatcher Pass

My husband and I were lucky enough to visit Alaska for nearly two weeks this summer. It was unlike anything I've ever experienced. I knew Alaska was going to be beautiful, but, just as everyone says, pictures don’t do it justice. There’s no way to grasp how breathtaking it is until you’re actually there. We experienced 360-degree scenic views everywhere we went.

If I’m being honest, this was a last-minute trip. Most people plan Alaskan vacations over a year in advance, but as you’re well aware, it’s been a strange time for travel. After getting vaccinated, we knew we wanted to travel somewhere, but we didn't  know what would be open.

A few European countries just opened, but overseas travel seemed a little risky. We considered visiting Yosemite, Yellowstone, and Glacier National Park, but lodging at the parks books up way in advance. So I looked up “least visited national parks,” and saw 5 national parks in Alaska on the list. The pictures looked truly spectacular, and that's when I started thinking about a trip to Alaska.

I initially looked at visiting Alaska on a cruise because I know several people who have gone on Alaskan cruises and really enjoyed it, but there aren’t any cruises running at the moment because of the pandemic. Also, we’re not really “cruise people.” We like to make our own schedule. So that’s when I started researching how to explore the state by car. 

I had a really hard time figuring out where to begin with planning a trip to Alaska. I have a “Type A” personality, so planning trips really stresses me out. I get so focused on making the best use of our time that I get wrapped up in researching the best places to stay, the best activities, the best places to eat, etc. I looked at Pinterest and some travel blogs, but the bloggers never said anything critical, so that didn't make any of our decisions easier.

Looking back on our trip, I know I didn’t discover the best of everything, but after reading thousands of reviews online, I feel like I have a pretty good idea, and I know what I would have done differently.

That said, the purpose of this post is to give honest, in-depth insight for anyone planning a trip to Alaska. I’m definitely not an expert, but I think my advice could really help anyone who wants to visit the “last frontier."

Hiking Matanuska Glacier

Logistics

Time of year

We visited Alaska in the summer, so we got to experience the “midnight sun.” For roughly two months of the year, Alaskans enjoy nearly 24 hours of daylight because of the earth’s tilt toward the sun. I feel like not enough people talk about how big of a bonus this is for visitors in the summer months. I read about it before we left for our trip, but it didn’t really hit me until we landed at 11:30 p.m. and it looked like it was 4 in the afternoon.

The midnight sun allowed us the luxury of taking hikes in the late afternoon without worrying about whether we would be back before dark. We also traveled worry-free on winding, narrow mountain roads at 10 p.m. 

Many people asked whether it was difficult to sleep. We didn’t have any problems falling asleep. I packed eye masks for us, and they did the trick. One thing that was really interesting, though, is I never realized how much darkness affects my body's sleep cycle. Normally, I get tired around 9:30 p.m. But with the long hours of daylight, I would be out and about until 11:30 p.m. and not even realize how late it was.

Flight

Getting to Alaska is quite a trek. There were no direct flights from Indianapolis, and they’re all red-eye flights. However, there were direct flights from Minneapolis, Dallas, Atlanta, Phoenix, and Seattle, so you’ll have a much easier time getting there if you live near one of those cities.

Car rental

If you’re not visiting Alaska via cruise, you will most likely need to rent a car. Unfortunately, a lot of rental car companies sold their fleets when the pandemic hit, and it is very hard to track down a rental car at a reasonable price in Alaska. We thought we were going to have to cancel our trip when we couldn’t find a rental car. Fortunately, we read about the company Turo, which is basically Airbnb but for cars. We rented a four-wheel-drive SUV for less money than we would have paid a rental car company. Overall, it was a positive experience. I would keep this company in mind even if you aren’t traveling to Alaska because apparently rental car shortages are a big problem across the U.S.

Packing

You definitely don't want to bring our finest clothes and jewelry with you to Alaska. It is rugged, and most activities are centered on the outdoors. Packing in layers is key to staying comfortable. You can start a hike in the morning with several layers on, and then shed layers as you warm up during the climb. Also, it’s very important to pack waterproof gear because at some point it will rain during your trip (that’s a fact), but if you’re prepared and have waterproof gear, it won’t matter. Normally, I'm. a chronic under-packer, but on this trip, I thought I packed just the right amount.

Here’s everything I packed.

  • Waterproof shell
  • Waterproof pants
  • Mid-layer 
  • Fleece
  • Base-layer
  • 5 moisture-wicking short sleeve shirts
  • 2 pairs of leggings
  • 1 pair of lightweight hiking pants
  • 1 pair of hiking shoes
  • 3 pairs of hiking socks
  • 5 pairs of regular socks
  • 1 casual sweater
  • 1 button-up shirt
  • 1 dress
  • 1 pair of jeans
  • 1 pair of casual sneakers
  • Sunglasses
  • Cap
  • Gloves
  • Mosquito repellent bracelets
  • Toiletries
  • Eye mask

Regions

Alaska is an absolutely enormous state. It's hard to fathom how big it is. So you’ll need to decide which regions you want to prioritize. The state can be broken down into several regions: southeast Alaska, interior Alaska, western Alaska, northern Alaska, and south central Alaska.

Most cruise lines take visitors to southeast Alaska. Major cities in that region include Juneau, Sitka, Ketchikan, and Skagway. This region looks really beautiful, and I wish I could have visited. However, it is only accessible by boat or plane.

Denali National Park, Fairbanks, Talkeetna and North Pole are in the interior Alaska region. Even though Denali National Park is arguably Alaska’s most famous attraction, we chose not to visit. Several factors came into play when we made this decision. 

First, Denali is in the middle of nowhere. It’s  hundreds of miles from the closest major city (Anchorage or Fairbanks). And it isn’t a place you can explore well on your own. There is one road in the park, and it isn’t open to private vehicles. It’s only open to buses, and honestly, I just don’t really like bus tours. Apparently, you can see a lot of wildlife on the tours, but there’s no guarantee (it is wild, after all). And we saw a lot of wildlife everywhere we visited. Also, it isn’t a great hiking destination. There aren’t many marked trails in Denali, and most of the trails are less than 2 miles and near the park entrance. Everyone we spoke with in Alaska said we made the right decision not to visit.

Fairbanks is a popular city because it’s a great place to see the Northern Lights. But after talking with some locals, it sounds like that's all it has going for it, and you can’t ever see the Northern Lights in the summer. So we did not visit. 

I’m sure western and northern Alaska are beautiful, but they were just too far. 

We spent all of our time in south central Alaska. We visited Anchorage, Valdez, Girdwood, Soldotna, Seward, and Hatcher Pass.

Hiking Mount Alyeska

Itinerary

Here is our exact itinerary. I highlighted the "highlights" of our trip in yellow. Below the bulleted list, I wrote very detailed descriptions of our daily activities.

Day 1

  • Fly from Indianapolis to Phoenix (3 hours 40 minutes) and Phoenix to Anchorage (5 hours 45 minutes). 
  • Stay at Americas Best Value Inn & Suites Anchorage Airport (4360 Spenard Rd, Anchorage, AK 99517)

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7
Day 8
Day 9
Day 10

Day 11

Day 12

Day 13
  • Visit Independence Mine State Park
  • Hike April Bowl Trail
  • Drive to Anchorage (1 hour 10 minutes)
  • Drop off Turo rental car
  • Fly from Anchorage to Minneapolis (5 hours 15 minutes) and Minneapolis to Indianapolis (1 hour 30 minutes)

Day 1

We arrived in Anchorage around midnight, and we stayed the night at Americas Best Value Inn & Suites Anchorage Airport. I picked this hotel because they offer a free shuttle from the airport, which is less than 2 miles away. It wasn’t anything special, but it was inexpensive and clean.

Day 2

We spent the first leg of our trip in Valdez, which is a small city at the head of a fjord in the eastern Prince William Sound. I was told Valdez is where the locals like to visit because it's absolutely stunning and not touristy.

We scheduled an Uber to pick us up from the hotel and take us to a nearby post office, which is where we picked up our Turo rental car. 

Before departing Anchorage, we stopped at Snow City Cafe, which is a very popular breakfast restaurant in downtown Anchorage. There is always a line out the door, so prepare to wait if you visit. I sipped on the best coffee drink I’ve ever had (a rose latte) while we waited about an hour for our table. Everything on the menu sounded amazing! I ordered an omelette with reindeer sausage (when in Alaska, right?), and William had eggs Benedict with Alaskan red king crab cakes. It was delicious. 

From there, we started the journey to Valdez. It was certainly a long drive, but it didn’t feel too bad because it was hands-down the most beautiful drive I’ve ever been on. Also, we made multiple stops on the way. 

The first stop was at Williams Reindeer Farm. It was so much fun! We learned a ton about reindeer, and we also got to feed them. There were a lot of children on the reindeer farm tour, but there were plenty of childless adults as well. It definitely isn’t just for kids.

After stopping at the reindeer farm, we drove down the road to a Musk Ox Farm. Once again, it was a really informative and fun experience. And we learned an interesting story about Alex Trebek. Apparently, musk oxen were his favorite animals, and he visited the farm regularly. They called him the “godfather” of the farm, and if you donated enough money to “adopt” a musk ox, he signed the adoption papers. After his passing last year, they named a baby musk ox Trebek in his honor.

We also stopped at many vistas on the way to Valdez. At first, we stopped every few miles to take pictures, but then we realized ALL of the scenery was beautiful and pictures didn’t do it justice.

TIP: Glen Allen is the only place you can get gas (and food) during the drive, so make sure you fuel up, even if your tank is half full!

My favorite part of the drive was Keystone Canyon, which is just a few miles outside of Valdez. There are several really impressive waterfalls (Bridal Veil Falls and Horsetail Falls) right off the side of the highway. 

We arrived at Robe Lake Lodge around 8:30 p.m. There are six private cabins and one main lodge with six rooms. The great room in the lodge has panoramic views of beautiful Robe Lake and the surrounding Chugach Mountains. We were the only people in the lodge our first night, and it was amazing having the entire place to ourselves. But it was full the next two nights, and we realized that six rooms sharing two bathrooms was a little inconvenient. However, I definitely wouldn’t have wanted to stay anywhere else. The motels in downtown Valdez were more expensive and looked very rundown.

After dropping off our luggage, we headed to downtown Valdez for dinner. Valdez is a very small and quirky town that revolves around the fishing and oil industries. The downtown area is just a few blocks long with some shops and restaurants, and it’s right on the harbor.

I spoke with a friend of a friend who lives in Valdez, and I was fortunate that she gave us some restaurant recommendations. Our first meal was at the Nat Shack, which is a food truck in the middle of downtown with outdoor seating. They serve tacos, burritos, and other Cal-Mex fare. Everything was really delicious—some of the best tacos I’ve ever had. We tried all the tacos, and the bahn mi was our favorite.

Williams Reindeer Farm

Williams Reindeer Farm

Williams Reindeer Farm

Musk Ox Farm

Stopped at scenic vista en route to Valdez

Scenic vista

Bridal Veil Falls

Horsetail Falls

Keystone Canyon

Harbor in Downtown Valdez

Day 3

We stopped at Prospector Outfitters to pick up bear mace before our first hike. This is an absolute must in Alaska. You don’t want to take any chances. We only saw one bear in the wild (it was in a tree), and we never had to use the bear spray, but I felt a lot safer having it.

The first hike we went on was Shoup Bay Trail. The first mile was lovely, but then the trail was totally overgrown. It was like a jungle, and we got pricked by stinging nettle and devil’s club. It was so bad we had to turn around.

Then we tried Mineral Creek Trail. The 14.5 mile trail offered pretty views, but it wasn’t a hiking trail. We just walked on a gravel road. In fact, cars passed us on the trail. We were disappointed, and it felt like a waste of a day.

It was pretty hot during our hikes (the temp said 75 degrees but it felt closer to 90 degrees by Indiana standards), so we went to Valdez Brewing when we finished to cool off and get a drink. It is a really excellent brewery! They had a fantastic and delicious selection of microbrews, as well as comfortable and spacious seating. Poor Betty’s, a po boy food truck, is in the brewery parking lot, and we each had a sandwich and chips. The sandwiches were pretty average. We were still hungry afterwards, so we went back to the Nat Shack to try their crunchwrap. The tacos are better, but it was still really tasty.

Shoup Bay Trail

Shoup Bay Trail

Shoup Bay Trail

Shoup Bay Trail

Mineral Creek Trail

Mineral Creek Trail

Mineral Creek Trail

Mineral Creek Trail

Day 4

We hiked the 4.5 mile Goat Trail in the morning. The trailhead is at the pullout directly across from Bridal Veil Falls, which is just outside of Valdez. It’s near the highway, but it doesn’t really affect the ambiance because the vegetation is so lush. This was the best hike we went on in Valdez, but as far as hikes go, it was just okay. It was pretty easy, and there were very few clearings in the forest to take in the view. The trail ends at a waterfall with the remnants of what used to be a bridge.

After the hike, we visited the Valdez Museum. Honestly, I wasn’t expecting much from the museum considering the town has a population of less than 4,000 and it is very remote, but I was shocked by how informative it was. There is a ton of history in the small town.

Gold miners were the first outsiders to settle Valdez in 1898. The prospectors sought a passage to Alaska’s interior in hopes of reaching the Klondike gold fields, so they attempted to HIKE ACROSS A GLACIER while pulling a sled with enough supplies to last them a year before they realized it was twice as long and way steeper than reported. Unfortunately (but expectedly), many of them died before they realized they were conned.

Fast forward to 1964—Alaska experienced the largest-ever recorded earthquake in North America. The epicenter was about 50 miles west of Valdez. It triggered tsunamis and landslides, and it wiped out the entire town. They realized the original townsite was built on unstable ground, so the residents relocated everything 4 miles east and started over.

Also, the Trans-Alaska Pipeline, which carries billions of barrels of oil from Prudhoe Bay oil field on Alaska’s North Slope, was built in 1975 after the 1973 oil crisis in the U.S., and it ends in Valdez.

And one more tragic part of Valdez’s history: In 1989, the Exxon Valdez oil tanker hit an iceberg in the Prince William Sound and spilled over 10 million gallons of crude oil. Hundreds of thousands of birds and sea creatures died because of the spill, and it’s considered the worst oil spill to ever occur worldwide.

There’s enough information to spend several hours at the museum!

Afterwards, we checked out the Solomon Gulch Hatchery. The scientists at the hatchery use an ocean ranching method to raise pink and coho salmon to stock the Prince William Sound. They incubate around 270 million salmon each year, and about 16 million salmon return each year in the summer to spawn. Apparently, the hatchery is a very exciting place to be when the salmon are returning because seals, sea lions, and bears congregate in the area for an easy lunch. But the salmon don’t return until July, so there was absolutely nothing going on when we visited. It was still interesting to learn about, though.

For dinner we visited The Fat Mermaid. From what I read online, it seemed like a tourist trap, and I was right. Everything about it was terrible. The hostess and servers acted annoyed that we there, and we the food wasn’t just bad—it was inedible. Just stay away.

Hiking Goat Trail

Goat Trail

Waterfall at end of Goat Trail

Solomon Gulch Hatchery

Harbor in downtown Valdez

Downtown Valdez

Day 5

We woke up early to start the journey from Valdez to Girdwood. Girdwood is a small resort town about 45 minutes south of Anchorage. On the way back, we stopped about three hours into the drive at Matanuska Glacier, which is the largest glacier accessible by car. It’s a little over 2 hours from Anchorage, so it would make a great day trip even if you’re not driving through the area like we were.

Matanuska Glacier State Recreation Site is at milepost 101 on the Glenn Highway Scenic Byway. You have to travel down a long, windy. and narrow gravel path to get to the site. If it seems like you’re in the wrong place, you’re probably in the right place. I only recommend traveling on this road if you’re in an SUV and/or if your vehicle has four-wheel drive.

The only way to get up close to the glacier and hike on it is by signing up for a tour with the company Glacier Tours. They used to offer a self-guided tour, but now they only offer 3-hour guided tours. The cost was $60 per person. The guided tour was 100% worth it. Our guide was so incredibly knowledgeable about glaciers and geology, and we hiked places I would have never felt brave enough to hike on my own. It felt like were were on another planet.

Afterwards, we continued our drive to Girdwood. Our Airbnb, the Lily Studio Suite, was very nice. We had an excellent dinner at Jack Sprat. We shared the vegan nacho appetizer, which isn’t something we would normally choose, but it has rave reviews online. And we agree—it was delicious. We also shared a king salmon special and the halibut curry. It was definitely one of our best meals in Alaska.

Matanuska Glacier

Matanuska Glacier

Matanuska Glacier

Matanuska Glacier

Day 6

We planned to get up early and hike Mount Alyeska before heading to our next destination, Soldotna, but our plans were derailed when we discovered we had a flat tire. And of course, there was no spare tire in the vehicle. We tried to get a tow truck, but they said it would take them several days to reach us. Unfortunately, we couldn’t find the hole to patch the tire, and the nearest tire shop was 40 minutes away in Anchorage, so our only option was to drive on the flat to the nearest gas station (less than a mile away), fill up the tire, and drive it to Anchorage. Unfortunately, the tire was ruined by the time we got it to Anchorage, and we had to purchase a new tire.

Luckily, we were back on the road by 4 p.m. and since we didn’t have to worry about running out of daylight, we decided to hike Mount Alyeska after all. It wasn’t a very long hike, but it was pretty steep. The view at the top was worth it, though! There’s a really fancy restaurant at the top of the mountain called Seven Glaciers. You need to make reservations well in advance for the restaurant, which we did not do, but there’s a bar you can sit at with incredible panoramic glacier and water views. We shared a “sea-cuterie” board and oysters. They were the biggest and best oysters I’ve ever had.

Then we took the tram down the mountain. The tram ride is always free down. It's also free to go up if you have a reservation at the Seven Glaciers restaurant. Otherwise, you have to pay $35 to ride it to the top. That’s why we hiked. Also, we like hiking!

The tram and the restaurant are part of the Alyeska Resort, which is Alaska's largest ski resort. We didn't stay at the resort because some people online said it was cheesy and not worth it. But we walked through the resort and thought it was really lovely!

After our hike and dinner we still had to drive to Soldotna, but once again, it was a beautiful drive and it was light the entire time even though we didn’t arrive until 11 p.m. We stayed at Southern Bluff Bed & Breakfast, which is a very nice place run by an extremely nice couple. We were the only couple staying with them, and they said they decided to only host one family at a time.

Hiking Mount Alyeska

Mount Alyeska

Lookout at top of Mount Alyeska

Day 7

The couple made us a very nice breakfast in the morning, and they granted us full access of their washer and dryer—even offering up detergent—which was so nice.

The reason we were in Soldotna was to go salmon fishing. I booked the fishing trip through a company called Alaska Fish On Charters. They have great reviews online, but I wouldn’t recommend using them. Our guide was a punk. He was only interested in flirting with the women in our group, and he didn’t help us with technique. He also spent the entire time bashing his bosses and talking about how much money he was going to make in the winter as a hog hunting guide in Arkansas.

Also, I know you can’t totally predict where and when to catch fish, but it was a little annoying because the guide kept talking about how his group in the morning caught the maximum amount of salmon within a few hours, but the company sent our group in the afternoon and only two people caught a fish. The guide said we probably didn’t go at a very good time, but the charter company chose our time! Oh well. Fortunately, I caught one of the fish!

After we finished fishing, we drove two hours to Seward, which is where we stayed the next 5 nights. I booked our stay at the Van Gilder Hotel. I chose that hotel because it was by far the cheapest, and there really weren’t any great lodging options. I think it’s because many people who visit Seward do it on a cruise ship. The nicest place was a Best Western, and it was over $100 more than the Van Gilder Hotel per night.

The Van Gilder Hotel prides itself on being a historical landmark, and it’s supposedly haunted. We were excited to stay there, especially because it was located right in the middle of downtown Seward. But we were very disappointed upon arrival.

Our room wasn’t actually in the hotel. It was in the annex, which is basically a floor of dorm-style rooms above a bar down the street from the hotel. And unfortunately, the bar was pretty noisy.

Also, we paid more money to book a room with a private bathroom, but there was only one men’s restroom and one women’s restroom in the annex. And the bathroom was never cleaned throughout our stay. Unfortunately, we couldn't change rooms because everything was booked in Seward.

TIP: Kenai Fjords National Park is in Seward, so it’s an extremely popular destination and everything books up quickly. Because I planned this trip at the last minute, there weren’t many lodging options available. But if you’re planning a trip to Seward far enough in advance, I highly recommend looking into an airbnb or bed and breakfast.

Fishing the Kasilof River

The sockeye salmon I caught

Day 8

We spent our first day in Seward hiking the Harding Ice Field Trail in Kenai Fjords National Park. This was definitely a highlight of the trip! The hike is suitable for people of all ages. It’s certainly challenging, but it really isn’t too difficult. Just make sure you wear appropriate gear (waterproof pants and jacket, hiking shoes, bear mace, mosquito repellant bracelets) and pack high-energy snacks and plenty of water. We saw some people hiking in sandals and jeans—not a good idea. It was about 9 miles long and took us about 6 hours to finish, and the views of the Harding Ice Field and the glacier are spectacular. This is a very popular trail that gets pretty busy, so I definitely recommend starting early.

When we went, there was still quite a bit of snow at the top that we had to hike through. I do not enjoy hiking through snow. But because it was too steep to hike down in the snow, we sat and slid down the side of the mountain. It was SO MUCH FUN and truly exhilarating. 

After our hike, we took the salmon I caught (we kept it in the refrigerator in our room) to Apollo Restaurant in downtown Seward. They cooked half of it (2 pounds) for us and served it with salad and pasta for $40. It’s amazing how different fresh-caught salmon tastes than the salmon I purchase at the grocery store in Indiana.

TIP: The restaurants in Seward and many other places in Alaska are extremely under-staffed, so make sure to make reservations or get to dinner early if you don’t want to wait 3 hours to eat.

Afterwards, we walked down the street to Sweet Darlings, which is a candy shop that also serves gelato. WOW WOW WOW! Best candy and best gelato I’ve ever had. 

Hiking Harding Ice Field Trail

Harding Ice Field Trail

Day 9

We had a free day with nothing planned, so we checked out IdidaRide Sled Dog Tours. I didn’t know anything about the Iditarod before our trip, and it was fascinating to learn all about it at the Seavey homestead.

This is from their website: “On this tour, you’ll get to visit one of the oldest and most prominent sled dog racing kennels in the world, and spend time with Iditarod champion sled dogs. Mitch Seavey has run the famed Iditarod many times, winning the race in 2004 and 2013. His father was one of the founders of the race, and his son Dallas has won the race 4 times, setting the record in 2016.”

What was most surprising to me was how excited the dogs were to pull the sleds!

Afterwards we went to the Alaska SeaLife Center. It was very interesting and informative and a nice way to spend 2 hours when we had nothing else to do, but it definitely isn’t a “must-do” activity.

We had dinner at The Cookery that evening. It was probably the best meal we had during the entire trip. Definitely make a reservation in advance because it is very popular.

We shared oysters, shrimp toast, smoked halibut toast, halibut, king salmon, and a hot Dutch baby with cream cheese ice cream. Both halibut selections were our favorite.

Dogs at Ididaride lining up to pull sled

Puppy from one of the spring litters

Puppy at Ididaride

Puppy putting on sled gear

Dogs pulling sled at Ididaride

One of the dogs that won the Iditarod

Day 10

This was our favorite day of the entire trip! We booked the Aialik Glacier Wildlife Cruise and Kayaking tour with Liquid Adventures. We can’t say enough positive things about it. If you only spend money on one excursion, make sure it's this one! The day started with a 2-hour long wildlife cruise to the fjords where we saw whales, otters, puffins, and sea lions up close. Then we got off on a beach and paddled to a glacier, where we stopped and ate lunch. We saw harbor seals and paddled in crystal blue water through icebergs. It was spectacular. And not to mention our guides were incredibly knowledgeable about all things wildlife, kayaking, and glaciers, and they really made an effort to talk with us and get to know us. It was truly an unforgettable experience.

We ate at Seward Brewing Company for dinner. It was good, not great, but it’s the only brewery in Seward so it’s very popular.

Otters spotted on kayak trip

Humpback whale

Beautiful fjords

Glacier

We saw dozens of puffins

Kayaking near Aialik Glacier

Kayaking through ice near Aialik Glacier

Kayaking near Aialik Glacier

Kayaking near Aialik Glacier

Sea lions

Sea lions

Orcas

Orca

Day 11

This was our second favorite day of the trip! We booked the Exit Glacier Ice Climbing trip with Exit Glacier Guides (this company also owns Liquid Adventures). We hiked on Exit Glacier in crampons, and the guides taught us basic ice climbing skills before sending us down the crevasses. It felt like I was in a different world when I was down in the crevasses. It required some upper body strength to climb out, but it wasn’t too difficult, and I felt very safe the entire time.

We went back to Apollo Restaurant to eat the rest of the salmon I caught (they only cooked half of it the first time and gave the rest back to us), and then we had Sweet Darlings again for dessert.

Climbing out of Exit Glacier crevasse

Drinking glacier water

The salmon I caught

Day 12

We left Seward in the morning to drive to Hatcher Pass, which is about an hour north of Anchorage, for our last night.

We stopped at the Alaskan Wildlife Conservation Center (which is right outside of Girdwood) on the way there. It is a "sanctuary dedicated to preserving Alaska’s wildlife through conservation, education, research and quality animal care," and it came highly recommended by people we met in Alaska and reviews online. We saw a lot of native Alaskan animals like moose, caribou, bears, buffalo, porcupine, and wolves. We had a good time, and they do a lot of really good work for the Alaskan wildlife. But I don’t think you need to go out of your way to visit.

We passed through Anchorage on our way to Hatcher Pass, so we decided to stop for lunch. We went to El Green-Go’s, which is a taco food truck right across from Snow City Cafe. Holy cow, it was delicious! When we left for Alaska, I didn’t expect to have the best tacos of my life on this trip, but that’s exactly what happened. They smoke their meat right outside the truck and serve fresh halibut and salmon. We met a German man who visits Anchorage on a regular basis for business, and he said he eats there every day. I don’t blame him!

On to Hatcher Pass… it isn’t actually a town. It’s a road that runs through the mountains between Willow and Palmer. When we arrived, it felt like we walked onto the set of the Sound of Music. The views are truly spectacular. We stayed in the most adorable red cabin at Hatcher Pass Lodge, and it was perfect. There wasn’t any running water in the cabin, but there was a chemical toilet and they provided a big jug of water. Also, the main lodge has a shower and a modern toilet, which guests can use anytime. They also have a full-service restaurant and lots of board games in the lodge.

Black bear at Alaskan Wildlife Conservation Center

Baby musk ox at Alaskan Wildlife Conservation Center

Brown bear at Alaskan Wildlife Conservation Center

El Green-Go's

Hatcher Pass Lodge

Our cabin at Hatcher Pass Lodge

Looking outside our cabin at Hatcher Pass Lodge

Day 13

We had breakfast in the lodge in the morning and then walked up to Independence Mine State Park, which is just about a mile from the lodge. It was once an operational mine, but it has since been restored into a park where visitors can see how the gold mines worked and what life was like to live in a mining community. It was really fascinating! Afterwards, we hiked the April Bowl Trail. The views were stunning, and it was such a fun hike!

There were actually a lot of hikes we wanted to do in Hatcher Pass, but we had to leave to make it to the airport on time. Knowing what I know now, I wish we would have stayed several nights in Hatcher Pass! It was a spectacular place! Unfortunately, there wasn’t a lot of information about it online.

We drove back to Anchorage and returned the Turo rental car to its owner, and then we took an Uber to the airport. We left Alaska on Sun Country Airlines at 9 p.m. and arrived in Minneapolis around 5 a.m. Then after a 4-hour layover, we left Minneapolis for Indianapolis and arrived back home around 12:30 p.m. 

Independence Mine State Park

Independence Mine State Park

Independence Mine State Park

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Hiking April Bowl Trail

Summit Lake near April Bowl Trail

Summit Lake near April Bowl Trail

View from Hatcher Pass Lodge

What I would have done differently

Our trip to Alaska was truly a once-in-a-lifetime vacation. However, knowing what I know now, I would have done some things a little differently, and I wanted to share that info with you all in case you're looking for advice while planning a trip.

The biggest thing I would have done differently is skip Valdez and spend a few nights in Hatcher Pass instead. We had a good time in Valdez, and I'll never forget how beautiful it was. It's just that it's sooo far from everything else, and the hiking was very sub-par. We would have liked to have spent more time on the trails in Hatcher Pass and a few more nights in the little red cabin.

Also, I would have chosen a salmon fishing charter in the upper Kenai River (check the Cooper Landing area) and not driven all the way to Soldotna. This would have allowed us to stay an extra night in Girdwood, which was a really cute town. 

If you have any questions about planning a trip to Alaska, don't hesitate to ask! Leave your question in the comment box below, and I will answer it as soon as possible!

Wednesday, August 11, 2021

Peach dumplings stuffed with goat cheese and prosciutto

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I think we can all agree, there’s just something truly out of this world special about biting into a fresh, juicy peach. We all know peaches are delicious in pies and as sweet treats, so I wanted to show off their versatility with a dish that also incorporated their ability to pair well with more savory items.

Here’s what my Kylee brain came up with: I stuffed whole peaches with a goat cheese mixture, wrapped them in prosciutto, and then encased them in pie dough. But not just any pie dough—cheesy pie dough. Then I drizzled lemon thyme honey on top.

This dessert (we’ll call it a dessert even though it’s a perfectly acceptable breakfast, lunch, or dinner menu item) was inspired by Erin Jeanne McDowell’s whole apple dumpling recipe and golden cheese pie dough recipe from her book “The Book on Pie: Everything You Need to Know to Bake Perfect Pies,” which I highly recommend.

First, let’s talk peaches. All types of peaches can be classified as freestone or clingstone. The pit in freestone peaches isn’t attached to the flesh, so it’s easy to remove. That’s what you want to buy! Whereas clingstone peaches have a pit that is attached to the flesh, making it difficult to prep for baking or cooking. For the most part, grocery stores usually sell freestone peaches, unless you’re trying to buy peaches out of season. Then sometimes they're clingstone. So keep that in mind when you want to make something with fresh peaches not in the summer months.

Also, there are white peaches and yellow peaches. White-fleshed peaches are lower in acid and have a more subtle, delicate taste than yellow peaches. That said, white peaches are great for eating, but not the best for baking because their flavor isn’t strong enough.

I purchased peaches from Meijer a few days ago, and I noticed there were two varieties of yellow peaches: yellow peaches from Ohio and yellow peaches from South Carolina. I purchased both varieties to test them out. The Ohio peaches were significantly smaller than the South Carolina peaches and their pit was a little harder to remove, but they tasted the same to me.

My least favorite thing about working with peaches is peeling them. Yes, there are a lot of tricks for making the process easier, but I still think it’s a pain. I would just rather not do it at all, and fortunately with this recipe you don’t have to.

Fruit paired with cheese is an absolutely divine combination. I can’t resist a sweet, savory, and salty combination. It may seem strange to add goat cheese to dessert, but this tangy cheese actually balances the sweet peaches perfectly. The creamy texture also makes it a great match, and it melts into the peaches while they bake. Additionally, the prosciutto slice around the peach takes this dessert over the top. You can certainly skip the prosciutto if you're a vegetarian. But I tried the dumplings with and without the prosciutto, and its addition makes the dessert just THAT much better.


Now, let's talk pie dough. You can absolutely buy pie dough or puff pastry from the store if you're short on time. But I highly recommend making this white cheddar pie dough. In fact, my husband William said it was his favorite part of the dessert! It's a basic pie dough recipe with the addition of shredded white cheddar cheese. I only use Challenge unsalted butter when I make pie dough. It is 100% real cream butter but with no salt added. You can truly smell the difference between Challenge butter and other butters.

I know some dumpling recipes want you to cut the pie dough into squares and pinch the corners together, but I prefer to just lift the dough and bring it to the top of the peach, repeating the process untill all of the pie dough comes together where the peach stem would be. The dough will naturally fold and pleat at the top. It's going to look like a dough softball.

I bake the dumplings on a rimmed baking sheet as opposed to a dish so that the hot air hits all sides of the dumplings, creating a crisp, golden crust. 

A simple honey drizzle is a great sweet topping for the dumplings, but I wanted something with a little more pizzazz for this extra special treat. So I stuck a few sprigs of thyme in a mason jar with lemon juice and half a cup of honey, heated it up, and voila, lemon and thyme infused honey! I highly recommend making a double batch and keeping it around to drizzle in your tea, on muffins, or other desserts.

Peach dumplings stuffed with goat cheese and prosciutto

Yield: 4 dumplings

Ingredients

For the pie dough

  • 150 grams all-purpose flour
  • 1/2 tsp (3 grams) salt
  • 113 grams Challenge unsalted butter, cold, cut in 1/2” cubes
  • 113 grams white cheddar cheese, shredded
  • 60 grams cold water

For the filling

  • 4 ounces goat cheese
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 Tablespoons (40 grams) honey
  • 1/4 teaspoon salt
  • 4 yellow peaches, cut in half, pit removed
  • 4 slices prosciutto

For the egg wash

  • 1 whole egg
  • 1 Tablespoon water

For the lemon thyme honey

  • 4 sprigs thyme
  • 1 Tablespoon lemon juice
  • 1/2 cup (170 grams) honey

Directions

For the pie dough

  1. Stir flour and salt together. Add cubes of butter and mix until butter is coated in flour. 
  2. Cut butter into flour with hands or pastry cutter until butter is size of walnut halves. Alternative method: Add flour/butter mixture to food processor and pulse until butter is size of walnut halves. 
  3. Stir in cheese.
  4. Add water to flour mixture and use hands to mix until dough holds together easily. It shouldn't be totally smooth.
  5. Wrap dough in plastic wrap, form into disk, and refrigerate at least 30 minutes. Dough can be made up to 2 days in advance.

For the goat cheese filling

  1. Mix everything but the peaches and prosciutto together. 
  2. Use melon baller to scoop out some of the center of each peach half to make room for goat cheese filling.
  3. Add about 2 Tablespoons of goat cheese filling to cavity of one peach half. Place other peach half on top. Wrap slice of prosciutto around peach. Repeat with remaining peaches.
  4. Set aside while rolling out dough.

For assembly

  1. Roll out pie dough on lightly floured surface to 1/4" thick. 
  2. Cut dough into 4 even pieces. Place peach on center of one piece of dough. Gently pick up part of the dough and stretch it upward to top of peach. Continue all the way around the peach. Dough will pleat naturally. Lightly press dough down in the center at the top of the peach to seal.
  3. Repeat with remaining peaches and transfer dumplings to refrigerator for about 15 minutes or until dough is firm.
  4. Preheat oven to 400 degrees Fahrenheit. Line rimmed baking sheet with parchment paper.
  5. Make egg wash by mixing together egg and water.
  6. Remove dumplings from refrigerator and place on baking sheet. Brush dough with egg wash. Place in oven and bake 25 to 30 minutes, or until dough is crisp and golden.
  7. Remove dumplings from oven and cool for 5 minutes while you make honey.

For the lemon thyme honey

  1. Stuff thyme sprigs into microwave-safe container and pour lemon juice on top. Add honey to container and heat in microwave for 2 minutes.
  2. Drizzle honey over dumplings and serve.








Saturday, July 31, 2021

Ladybug fruit tart


This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

One of the first things I learned how to make in my baking classes is fruit tarts. The two main components of tarts, the shell and the pastry cream, are basic skills that are clearly very important because I've had to prepare them time and time again. I had an internship at a local bakery over the summer (more on that later), and the very first thing my supervisor asked me to make was pastry cream. I was quite nervous because it had been at least half a year since I last made pastry cream, but fortunately it turned out perfect. Over the next few weeks, I made a lot of pastry cream, and really, once you get the hang of it, it's like riding a bike.

My internship course at Ivy Tech concluded with a final exam in which I had to make numerous desserts over the course of 4 hours (once again, more on that later). One of the dishes was, you guessed it, a fruit tart. So I thought this would be a good opportunity to walk you through how to make that tart shell and the pastry cream. The fruit tart recipe I'm sharing today has a lemon pastry cream and is made to look like a ladybug because I thought it would be a fun summer dessert.

First, let's discuss the shell, also known as pâte sucrée. Pronounced pat-sue-cray, pâte sucrée is the French term for sweet pastry dough. It is similar to the American short dough, and I think it tastes like a shortbread cookie when it is baked. 

There are two main mixing methods for pastry dough: the sanding method and the creaming method. The sanding mixture is what you think of when making pie crusts—breaking up the butter with your hands or a pastry cutter into tiny, pea-sized pieces and cutting it into the flour. The creaming method is what I use when making cookies in which I beat the butter and the sugar together until creamy before adding egg and the dry ingredients. Pâte sucrée is traditionally made using the creaming method, but it can also be made using the sanding method. Personally I prefer the creaming method, so that’s what I did. Traditionally, when using the creaming method with cookies, you want the butter to look “light and fluffy” before proceeding. However, that isn’t what we want here. That’s because when you’re beating the butter and sugar together you’re incorporating air, which is great for reducing the spread on cookies, but that isn’t what we want here. So just beat the butter and sugar until well combined, but not any longer. I like to use Challenge European Style Butter. It has a higher butterfat than regular butters (83% versus 80% for standard butters), and the lower moisture content yields a flakier crust.


This recipe calls for almond meal because I think it gives the tart shell a boost in taste and texture. But it is important to note that almond meal isn’t the same as almond flour. Yes, they are both made from ground almonds, however, almond flour is made from peeled almonds and finely ground, whereas almond meal is made from unpeeled almonds and is coarser. That said, it won’t contribute to the texture in the same way as almond meal.

The classic formula for pâte sucrée (using baker’s percentage) is 100 percent flour, 50 percent butter, 50 percent sugar, and 20 percent egg. But I also like to use a little baking powder in my pâte sucrée because I found that it lightens the texture.

The shell is blind baked with parchment paper and pie weights (or dry beans). Blind baking is the process of fully baking a tart shell. We want to fully bake the tart shell because the pastry cream doesn’t need to go into the oven. We cover the tart shell in parchment paper and pie weights to prevent the crust and sides from becoming misshapen during the baking process. The pie weights should completely fill the pie pan. I’ve seen a lot of pictures that show pie weights just on the very bottom, but that doesn’t prevent the sides from slouching.

After about 15 minutes, remove the parchment paper and pie weights from the shell and continue baking about another 10 minutes, or until the bottom is baked through and turns golden brown. Once the shell cools, it is ready to be filled.

Now, let’s talk pastry cream. It is a cooked-stirred custard with very basic ingredients, including milk, sugar, egg yolk, cornstarch, and butter. Additional ingredients can be added for flavor (like in this case I added lemon zest for a lemon pastry cream.

When making pastry cream, the first thing you want to do is bring your milk up to a boil. While it’s heating up, whisk the sugar and the cornstarch together for even dispersion and then whisk in the egg yolks until just combined. Don’t overmix because you don’t want to incorporate too much air into the mixture. Once the milk comes to a boil, remove it from the heat and slowly pour about half of the milk into the egg yolk mixture while whisking continuously. This is called tempering. You’re slowly heating up the egg yolks so that they don’t scramble. Then return the mixture to the pot and heat it to its boiling point once again. It’s important to continuously whisk the custard, making sure nothing is sticking to the bottom or the sides.

Once the mixture comes to a boil, continue to whisk and let it boil for 2 minutes. This is important in order to thicken the cream and fully swell the starch. Once you’ve finished cooking it, remove it from the heat and stir in butter. Butter increases the pastry cream’s richness and flavor.

If made correctly, you shouldn’t have to strain the pastry cream. However, if you see that your pastry cream has small lumps in it, strain it through a chinois or fine-mesh strainer.

Finally, the pastry cream is poured into a shallow container, covered to the surface with plastic wrap (otherwise a skin will form), and refrigerated until you're ready to use it.

Ladybug Fruit Tart
Yield: One 9 or 10-inch fruit tart, or about 12 servings
Ingredients
For the pâte sucrée
  • 180 grams (1 stick + 5 Tablespoons) Challenge European Style Butter
  • 180 grams (1 1/2 cups) confectioners’ sugar
  • 94 grams (2 large) eggs
  • 4 grams (1 teaspoon) vanilla extract
  • 360 grams (3 cups) all purpose flour
  • 54 grams (1/2 cup + 2 Tablespoons) almond meal
  • 2 grams (1/2 teaspoon) baking powder
For the lemon pastry cream
  • 550 grams (18 fluid ounces) whole milk
  • 6 grams (or zest from 1 lemon) lemon zest
  • 140 grams (1/2 cup + 2 Tablespoons) granulated sugar
  • 39 grams (4 Tablespoons + 2 teaspoons) cornstarch
  • 110 grams (6) egg yolks
  • 67 grams (4 Tablespoons) Challenge unsalted butter
For assembly
  • 2 pints raspberries
  • 1 pint blueberries
  • 1 pint blackberries
  • 125 grams (1/2 cup) apricot preserves
  • 1 Tablespoon (14 milliliters) water
Directions
For the pâte sucrée
  1. Cream butter and sugar together until combined; don’t overmix
  2. Add eggs and vanilla and mix until smooth
  3. Gently mix in flour, almond meal, and baking powder until just combined
  4. Gather all ingredients and form a ball and then gently flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Grease bottom and sides of 9-inch or 10-inch tart pan
  6. Roll dough to 1/8-inch thickness and lay over tart pan, carefully pressing the dough into the bottom and up the sides of the tart pan; trim excess dough
  7. Use a fork to dock the bottom of the crust all over
  8. Place the tart pan in the refrigerator for at least 30 minutes
  9. Preheat oven to 350 degrees Fahrenheit
  10. Line the tart pan with parchment paper and fill with pie weights or dry beans
  11. Bake the crust for 15 minutes, remove from oven, and remove parchment paper with weights
  12. Return tart shell back to oven and bake uncovered for 10 to 12 minutes, or until tart becomes golden brown, cooked through, and crisp
  13. Remove the tart pan from the oven and cool completely
For the lemon pastry cream
  1. Add milk and lemon zest to stainless steel pot and heat on medium until it begins to boil
  2. While waiting for milk to come to a boil, mix sugar and cornstarch in large bowl
  3. Add egg yolks to sugar-cornstarch mixture and whisk until combined; don’t overmix
  4. Once milk comes to boil, remove pot from heat and slowly pour 1/2 of it into egg yolk mixture while whisking continuously
  5. Return mixture to pot with rest of milk, set heat to medium, and continue to cook while stirring constantly
  6. Cook until custard has boiled for 2 minutes; at this point it should be thick and difficult to stir
  7. Remove from heat, add butter, and stir until mixed completely
  8. Pour pastry cream into shallow pan and lay plastic wrap on the surface so it doesn’t develop a skin
  9. Refrigerate immediately until ready to use
For assembly
  1. Fill tart shell with pastry cream
  2. Arrange raspberries, blueberries, and blackberries in ladybug pattern
  3. Heat preserves and water in microwave until mixture is liquified. Brush glaze gently over fruit tart.
  4. Remove tart from tart pan and serve

Thursday, July 29, 2021

Salmon burgers with lemon-dill feta sauce

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’ve been experimenting with a lot of unique burger recipes throughout the past year, mostly inspired by Trader Joe’s impressive selection. I love their shrimp burgers because you can see and taste big chunks of shrimp—the seafood isn’t all ground into a paste. On the other hand, the salmon burgers are kind of subpar. They look like pink hockey discs all stuck together. So I wanted to make my own salmon burger that tasted fresh with a lot of texture and flavor.


My main goal when developing the salmon burger recipe was to eliminate filler as much as possible to allow for the salmon flavor to shine through. That’s why I didn’t use any bread crumbs or mayo. I used a little Greek yogurt and egg instead. That way the salmon binds together, but still remains light and tender. The only other ingredients are fresh herbs and some seasonings. 


I’ve seen two methods for making salmon burgers: starting with raw salmon or starting with cooked / canned salmon. I prefer to use raw salmon because I think the patties come together with less filler more easily, and I like to be able to control the texture of the salmon.


To get the best texture and mouth-feel for these salmon burgers, I prefer to combine everything except the salmon in the food processor. The last thing I add is the salmon, and I hit pulse until everything is combined. I pulse it instead of blending it so that it doesn’t all turn into a paste. If you don’t have access to a food processor, you can chop the salmon into fine pieces.


The herbs and seasonings are customizable depending on your taste preferences. I chose parsley, dill, and oregano to complement the lemon, dill, and feta spread I made to go with it. Ever since my friend Emily told me she likes to serve her shrimp burgers with whipped feta, I’ve been dreaming about creating a similar spread for salmon burgers.



The combination of lemon and dill with feta really brighten the flavor of the salmon. The salty-tangy combination tastes really fresh, and it’s absolutely perfect for summer. And of course I used Challenge cream cheese because they use real milk, cream, and natural ingredients, and nothing beats the superior flavor and ultra smooth finish. Honestly, I make this sauce pretty much every week because it tastes great on everything: sandwiches, crackers, vegetables, by the spoonful, etc.


Also, please take note that this recipe makes 8 decently large burgers (about 3.5 inches in diameter and 3/4 inch thick). You can certainly cook all 8 burgers, or you can do what I like to do and freeze half of them uncooked. I made the recipe with such a large yield because I hate it when you spend a ton of time making something only to get 4 servings.



Salmon burgers with lemon-dill feta sauce

Yield: Makes 8 burgers

Ingredients

For the lemon-dill feta sauce

  • 1 (8-ounce) block feta cheese
  • 4 ounces Challenge cream cheese
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons dill, chopped
  • 2 teaspoons lemon zest
  • 1/4 teaspoon black pepper
  • Salt, to taste

For the salmon burgers

  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/4 cup Greek yogurt, plain
  • 2 eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds raw, wild salmon, skin and bones removed, cut into chunks
  • Toppings such as lettuce, onions, tomatoes
  • Optional: 1/2 cup panko bread crumbs

Directions

For the lemon-dill feta sauce

  1. Blend feta cheese and cream cheese in food processor until smooth 
  2. Add everything else and blend until combined
  3. Taste sauce and adjust salt and seasonings as necessary
  4. Place sauce in bowl and wipe out food processor because you’ll use it for burgers

For the salmon burgers

  1. Combine herbs, Greek yogurt, eggs, and seasonings in food processor.
  2. Add salmon to food processor and pulse until everything is combined. Be careful not to over-process.
  3. Cover and place in refrigerator for about a half hour (or up to 24 hours in advance).
  4. Form the mixture into 8 patties that are about 3 inches in diameter and 3/4 inch thick (I used an ice cream scoop to portion).
  5. Refrigerate at least 15 minutes to allow the patties to firm up before cooking.
  6. OPTIONAL: Add panko bread crumbs to shallow bowl and coat salmon burgers in panko before cooking for crispy exterior.
  7. Grill the patties on medium heat for about 4 minutes per side or cook in skillet on stove for same amount of time until inside registers between 120 to 130 degrees Fahrenheit. (USDA requires salmon to register 145 degrees Fahrenheit, but that’s for well-done fish and salmon will continue to cook even after it’s removed from heat source)
  8. Assemble salmon burgers by spreading lemon-dill feta sauce on both the top and bottom buns. Place lettuce and burger on bottom bun with salmon burger. Add any additional toppings and close with other half of bun.


Monday, July 19, 2021

Fun and healthy after-school snacks


When I was a kid, one of my favorite parts about finishing the school day was getting an after-school snack. I usually just had fruit or vegetables or some type of granola bar, but sometimes I went home with a friend from school and raided their pantries for "the good stuff." I'm talking Dunkaroos, Fruit by the Foot, and the holy grail, Little Debbie Oatmeal Creme Pies. Obviously, I know now the reason my mom never purchased those snacks was because they aren't very healthy, but no one can deny they certainly are tasty!

Food presentation is very important when kids are deciding what to eat. Bright colors, fun shapes, and familiarity are often the biggest factors when it comes to their willingness to try foods. That's why I wanted to transform some of my favorite healthy snacks into creative creations.

Hummus has become a fairly popular snack in recent years, and for good reason—it's packed with protein, iron, potassium, and plant fiber. But did you know with a little red cabbage and some baking soda, you can turn your favorite hummus blue? That's because red cabbage is a pH indicator and turns blue in a basic environment (hence the baking soda in the recipe). The key is you cannot use any lemon juice or other acid in the hummus because then it won't work. I added an orange bell pepper, candy eyeballs, and carrot slice "tentacles" to the hummus bowl to make it look like an octopus in the ocean.

Guacamole is another great snack. Avocados have lots of healthy fats and fiber to refuel kids' energy levels and keep them satisfied until dinner. But instead of serving the guacamole in a bowl, put it back in the avocado skin and use cucumbers, candy eyes, and carrot sticks to make it look like a crocodile!


Octopus hummus (Octomus)

Yield: Makes about 1 cup hummus

Ingredients

For the hummus

  • 1/4 cup (64 grams) tahini, stirred
  • 2 garlic cloves
  • 2 Tablespoons (30 milliliters) extra-virgin olive oil
  • Salt, to taste (I used around 1/2 teaspoon)
  • Freshly ground black pepper, to taste (I used around 1/2 teaspoon)
  • 1 (15.5 ounce) can cooked chickpeas, drained and rinsed
  • 1/2 cup (45 grams) chopped red cabbage, boiled 1 minute
  • 1/4 teaspoon baking soda
  • 2 Tablespoons (30 milliliters) cold water

For the octopus

  • 1 orange bell pepper
  • 1 large carrot
  • 2 candy eyeballs

Directions

For the hummus

  1. Add tahini to bowl of food processor and run for 1 minute until tahini is lighter in color. And more creamy.
  2. Add the garlic, olive oil, salt, and black pepper to the food processor, and process for another minute until well-blended.
  3. Add half the chickpeas and process for 1 minute before scraping the bowl, adding the other half of the chickpeas, and processing for another minute.
  4. Add the red cabbage and the baking soda to the bowl and process for another minute.
  5. With food processor on, slowly add water until hummus reaches smooth consistency.

For the octopus

  1. Turn pepper on its side and cut about 1/2 inch below the stem. Use a paring knife to cut out the seeds and the pith from the inside.
  2. Slice carrot into thin circles.

Assembly

  1. Transfer hummus to large, shallow bowl or deep dish plate.
  2. Place pepper in center and use carrot slices to create 8 tentacles stretching from the pepper to the edge of the plate. Arrange the wider slices so they are closest to the pepper, and the slices should progressively get smaller as they get closer to the edge of the plate. 
  3. Spread a dab of nut butter or honey on the back of each eyeball and stick on the pepper.
  4. Serve with vegetables and crackers.

Crocodile guacamole (Guacadiles)

Yield: Makes 4 “guacadiles,” or the equivalent of 2 cups of guacamole

Ingredients

For the guacamole

  • 2 ripe Hass avocados
  • 2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1/4 cup red onion, finely chopped
  • 2 Tablespoons cilantro, chopped
  • 1/2 jalapeño, no seeds, finely chopped

For the crocodiles

  • 1/4 cup matchstick carrots, cut in thirds
  • 8 cucumber slices, not peeled
  • 8 candy eyeballs

Directions

  1. Cut the avocados in half and remove the pits. Save the avocado skin and set aside.
  2. Scoop the flesh of the avocados out of the rind and place in a medium bowl.
  3. Pour lime juice and salt in bowl with avocados.
  4. Mash it all together until just combined (don’t over mix!)
  5. Fold in the red onion, cilantro, and jalapeño and mix well.
  6. Taste the guacamole and adjust seasoning if necessary.

For assembly

  1. Place 1/4 of guacamole back into each of the 4 avocado skins
  2. Add 2 cucumber slices sticking straight up at the back of the wider portion of the avocado. Repeat for each of the 4 avocado skins.
  3. Stick 1 candy eyeball in front of each cucumber slice.
  4. Arrange carrots around inside edge of avocado skins.
  5. Serve with vegetables and chips.



Friday, July 16, 2021

Healthier Pastitsio

This is a sponsored post by Dishtory, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

My Yiayia and my mom were the biggest influences in my life in regards to developing my passion for cooking. I spent many hours learning from them in the kitchen and watching them construct baklava, spanakopita, tiropita, and other incredible Greek dishes. They didn’t even need to look at a recipe. I joined the fun when I was a bit older, making sure to pay close attention to their idiosyncrasies.

Later in life, I asked my mom to send me one of Yiayia’s recipes. The recipe she sent me was written in Greek. And then once I translated it, I realized it only had very basic directions—it didn’t include all of the tips and tricks Yiayia showed me when we made it together. I called her to ask about it, and it was only until she explained it to me over the phone that I remembered how to make the recipe.

Most people can follow directions, but oftentimes, there’s a lot more that goes into a dish than what is written in the recipe. That’s why Dishtory is such a great concept. The app allows users to record, save and share recipes in their own voice so they can create, plate and curate home-cooked creations with people who matter most. Unlike written recipe cards, the audio heirlooms cooked up on Dishtory exist in perpetuity, can be shared instantaneously, and bring the voice of a distant, departed or disconnected one to life. 

I recently used the app to share a “lightened-up” version of one of my family’s favorite recipes, pastitsio. Often described as Greek lasagna, the dish is traditionally very heavy with ground beef and a rich béchamel sauce. The lighter version I created uses mushrooms instead of meat, and I used a Greek yogurt topping in place of the béchamel sauce.

My mom was skeptical of the recipe, so I asked her to make it with me. I wanted Yiayia to come over as well, but unfortunately she is unable to travel due to restrictions at her assisted living facility.

This photo shows Yiayia and my mom making baklava in 2017.

Replacing ground beef with mushrooms is a fairly new food trend, but there are certain steps you need to take when making the substitution. For example, mushrooms are 90% water, so before using them in a recipe, you need to cook them down to the point that all the water evaporates from the mushrooms. If you don’t evaporate all the water, your dish will be soupy. It took about an hour of cooking the mushrooms on the stove before the water was all evaporated. I explained that to my mom when we were cooking together, and I also recorded that info in the Dishtory app so she can listen back to it without me.

Dishtory’s simple, easy-to-use interface allows users of all ages and life stages to quickly navigate and create their audio recipes for posterity—no complicated instructions or tutorials required! You can record a recipe and upload a picture within the app, or you can upload sound and images from your phone’s library. And if you’re not comfortable sharing your recipe with anyone else, there’s an option to keep it private.

Also, you can search for recipes in the app by either the username or the recipe name. After discovering a new recipe you’re interested in, save it in your “recipe book” in the app for easy access.

Even though Yiayia wasn’t with us to make this recipe, I shared the recording with her. I know it warmed her heart to see that her passion for cooking and Greek food lives inside me.


Healthier Pastitsio

Yield: 12 servings

Ingredients

For the sauce

  • 2 Tablespoons olive oil
  • 3 pounds baby Bella or cremini mushrooms
  • 2 yellow onions, small dice
  • 4 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1, 28-ounce can petite diced tomatoes with juice
  • 1/2 cup red wine
  • 2 teaspoons salt
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 egg, beaten

For the pasta

  • 14 ounces bucatini pasta
  • 1 egg, beaten
  • 4 ounces feta cheese, crumbled

For the topping

  • 3 cups plain Greek yogurt
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup Kefalotyri Greek cheese, grated (can substitute romano or parmesan)

Directions

For the sauce

  1. Pulse mushrooms in food processor until they resemble ground meat.
  2. Cook mushrooms in deep skillet until all water is released and evaporates.This may take up to an hour.
  3. Once water evaporates, add onion. Cook on low until onions become soft and translucent.
  4. Add garlic and tomato paste and cook until mixed in, about a minute.
  5. Stir in tomatoes, red wine, salt, paprika, black pepper, cinnamon, ground cloves, and bay leaves.
  6. Bring to boil, reduce to gentle simmer. Cover and simmer 45 minutes to an hour to allow flavors to develop. Stir occasionally. Sauce should be very thick. If it isn’t thick enough, cook uncovered another 5 - 10 minutes. Set aside when done.
  7. Allow sauce to cool and stir in beaten egg.

For the pasta

  1. Cook bucatini in salted water for 8 minutes, or 1 minute short of al dente per package instructions.
  2. Allow to cool and stir in beaten egg and feta cheese.

For the topping

  1. Mix Greek yogurt with beaten eggs, salt, pepper, and ground nutmeg.

For assembly

  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray 9x13-inch baking dish with nonstick spray.
  3. Spread pasta in even layer in baking dish.
  4. Spread sauce in even layer over pasta.
  5. Spread topping in even layer over sauce. Sprinkle cheese on top
  6. Bake about 30 minutes or until topping turns golden. Cool at least 10 minutes before serving.


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