thai chicken lettuce wraps


I’ll admit it, I’m in my late 20’s. It’s exciting, somewhat depressing, and frankly, makes me feel like I should be a grown up (even though I don’t like I’m there yet). One of my goals when turning 26, almost a year ago!, was to invest more time into cooking. When I first started this blog, I tried really hard to have weekly recipes. But as I got busier and less motivated to cook, my recipe section on my blog has become quite bleak.

So when my pals over at Cosori sent me a pressure cooker, I was definitely excited to try it out. To be honest, I really didn’t know much about pressure cookers, I certainly have never used or owned one, but I did know that they supposedly cook stuff super quickly. And because of that, I was game to give it a shot.

I decided to make thai chicken lettuce cups using my pressure cooker, and the cooking process was SO much smoother and easier then I expected. Literally, all I had to do was chop up my veggies, put them in the pressure cooker, and put my WHOLE bone in chicken breasts in the pressure cooker and wa-la. I had a meal. All in 15 minutes.

So because I loved my first experience with the pressure cooker so much and I definitely will be sharing more recipes using pressure cookers very soon on the blog, I posted my first ever recipe for you to try out! Let me know what you think!

Serving size: 4
Prep: 30 minutes
Cook: 15 minutes

Thai Chicken Recipe:

  • 1 tbsp. olive oil
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 cup Thai Peanut Sauce (recipe below)
  • 2 lb. chicken breasts (bone in, thawed)
  • 1 bunch of green onions
  • 1 bunch of cilantro
  • chopped carrots
  • chopped peanuts
  • 1 bunch of romaine lettuce

Peanut Sauce Recipe:

  • 3/4 cup light coconut milk
  • 1/3 cup peanut butter
  • 2 tbsp. sesame oil
  • 1/4 cup fresh lime juice
  • 2 tbsp. soy sauce
  • 2 1/2 tsp. red pepper flakes
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey
  • 1/4 tsp. ground ginger

Directions for Thai Chicken Lettuce Cups:

  1. Turn your Pressure Cooker to Saute (my pressure cooker is Cosori and I would highly recommend it). Add the olive oil, onions, and bell peppers. Book for 3 minutes.
  2. Once the veggies are softened, add the chicken and half of the peanut sauce (I suggest making the peanut sauce first so it’s ready to go). Cook the chicken on the poultry setting for 15 minutes. Once the 15 minute timer goes off, turn the pressure valve to “vent” to release the pressure.
  3. Remove the chicken breast from the post and shred the chicken using a knife or two forks. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  4. Remove some of the liquid from the pot, depending on how you want your chicken served. You can put the chicken back into the pressure cooker to keep warm until you’re ready to serve.
  5. Pull apart the romaine lettuce to make the lettuce cups.
  6. Chop up the cilantro, carrots, peanuts, and put the remaining peanut sauce into separate serving dishes.
  7. Serve and enjoy!

Directions for Peanut Sauce:

  1. Put all the ingredients together in a blender and blend until smooth.


maggie louise confections


I’m not the biggest chocolate fan, I’m the type of person who prefers the salty flavor over the sweet. But when I came across these adorable chocolates by Maggie Louise Confections, I became obsessed and bought them for just about everyone I know. Not only are these candies beautifully hand crafted, but they taste absolutely incredible. They have flavors like simple dark chocolate, dark chocolate with cream caramel and sea salt, white chocolate with vanilla bean ganache, and much much more. Check them out for yourself!

homemade churro ice cream


True life, I’m addicted to churros. Like really addicted. I might love churros more then I love my own sibling (jk Stephanie…) Because of my love for the delicious cinnamon snack, I hunted down and perfected the BEST recipe for homemade churro ice cream. It took me numerous tries to perfect (you’re welcome you all) but trust me, this dessert is worth making. Just make sure you have an ice cream maker!



Prep Time: 20 minutes


Cinnamon Crunch Bits

  • 1 Tbsp butter, melted
  • 1/4 cup sugar plus 2 Tbsp
  • 1/2 tsp ground cinnamon
Ice Cream
  • 2 cups heavy cream
  • 1 cup half & half
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 tbsp ground cinnamon
  • pinch of salt
  • 1/4-1/2 cup dulce de leche
  1. Preheat oven to 350 degrees. Mix sugar, cinnamon, and melted butter together. Spread the mixture on a parchment-lined baking sheet in a thin, even layer and bake for 15-20 minutes, or until crisp. Set aside and allow to cool. Once cooled, break into bite-sized pieces.
  2. If you want to have churro chunks in your ice cream (I do!), I suggest going to trader joe’s and buying frozen churros. They take 7 minutes in the oven to defrost!
  3. In a bowl, mix heavy cream, half and half, brown sugar, vanilla extract, cinnamon, and salt together. Pour into a chilled ice cream maker, and follow the directions of your ice cream maker.
  4. Once the ice cream has thickened and is almost finished (for my ice cream maker it was about 20 minutes), drizzle in 1/4 cup dulce de leche, depending upon your preference. Next, add in cinnamon sugar pieces. If you made the churro bites, cut them into small pieces and add to the mixer.
  5. If you like your ice cream soft-serve, eat it right away, or store in an airtight container for 3-4 hours in the freezer.
  6. Enjoy!