Hearty Chicken Corn Chowder – the ultimate comfort food


Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

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Chicken corn chowder is the ultimate comfort food for me. No matter what’s going on in this world, a big bowl of this soup seems to always hit the right spot. It’s especially fitting for this cold weather we’ve been having lately!

My version of a chicken corn chowder packs a ton of vegetables and protein because I like my soups hearty and filling. It also makes a large pot of soup, enough for at least 6 large portions. The jalapeño is optional if you prefer a bit of a kick.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional, for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.

Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).

Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.

Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.

Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil.

Add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked. Once the chicken has cooked, remove the breasts and set aside on a plate.

Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).

While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts).

Add it back into the pot along with half the amount of cooked bacon (from step 1).

When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste.

Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

Summarized Recipe:

Hearty Chicken Corn Chowder – the ultimate comfort food

Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

  1. In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.
  2. Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).
  3. Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.
  4. Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.
  5. Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil, then add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked.
  6. Once the chicken has cooked, remove the breasts and set aside on a plate. Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).
  7. While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts) then add it back into the pot along with half the amount of cooked bacon (from step 1).
  8. When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste. Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

AbbyLeave a comment

Instant Pot Svíčková – a Shortcut to Babička’s Classic Beef with Vegetable Cream Sauce


Date Published: Dec 23rd, 2024 | Last Updated: Dec 23rd, 2024
Author: Abby |Category: mains, Czech
Serves: 4 | Prep time: 40 mins | Cook time: 1 hour

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This recipe is a shortcut version from the OG svíčková recipe that cuts down the cooking time from 3.5 hours cook time to 1 hour. You’ll need an Instant Pot or other pressure cooker for this recipe. If you don’t have a pressure cooker, you can still find the original svíčková recipe below as Toby’s grandmother (babička) makes it:

Babička’s Svíčková (Beef with Vegetable Cream Sauce)


This is Toby’s babička’s (grandmother’s) version of a svíčkova. It’s his all time favourite Czech dish – and I can see why! In its simplest terms, svíčkova is a steak dish served with knedlíky (Czech bread dumplings) and…

by Abby

What is Svíčkova?

Svíčkova is one of Czech’s most popular dishes. In its simplest terms, svíčkova is a steak dish served with knedlíky (Czech bread dumplings) and smothered in the most addicting creamy vegetable sauce made of parsnip, celeriac, carrots and onion. There’s a slight lemon-y tang to the sauce that balances out the heaviness of the cream.

The sauce is the star of the show and is meant to be on the runny side, rather than a thick gravy. I’m always so tempted to serve this as a soup in itself if it wasn’t so rich 😅.

Here are two recipes for knedliky – one is a flour/bread base (houskové knedlíky) and the other is a denser potato base (bramborové knedlíky). Svíčkova is usually served with the flour based dumplings.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 600g good quality beef/steak (ie scotch fillet, eye fillet, rump steak, chuck steak – pick one with less tendon and more fat)
  • 2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
  • 2 medium onions (~3 cups), diced
  • 1 whole celeriac (~3 cups), peeled and grated
    • Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated. When grating, shave away at the skin until the celeriac is completely white.
  • 2 medium sized parsnips (~3 cups), peeled and grated
  • 3 large carrots (~3 cups), peeled and grated
  • 4 cups (1 litre) beef stock
  • 10 whole black peppercorns
  • 10 whole dried allspice berries
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 200ml thickened/heavy cream
  • 2 Tbsps lemon juice (or more to taste)
  • Serve with:
    • Knedlíky (Czech bread dumplings)
    • Wedges of lemon
    • Cranberry sauce
    • Whipped cream

Directions:

A quick note about preparing the vegetables:

  • The exact amount and size of vegetables aren’t important, as long as you roughly have equal amounts of the celeriac, parsnip, and carrots.
  • Celeriac is a root vegetable and comes in a variety of sizes and is essentially a starchy celery. It’s got a green and white rough and wrinkly exterior that you want to remove by trimming it off with a knife until you get to the softer inside and the entire celeriac is white.
Shaving the outer layer of a celeriac

Intact vs peeled celeriac
  • After you’ve peeled the vegetables, you can either dice them into small cubes, or the quickest way is to grate them in a food processor.
Grating all the vegetables
Always a happy man when svickova is on the menu!

Rinse and pat dry the beef and rub salt and pepper on all sides and let it sit at room temperature for 20 mins.

(If you haven’t already, you can make the knedlíky dough in this time and while it proofs for an hour you can continue making the svíčková.)

In your instant pot on the SAUTÉ setting, set the heat to HIGH and melt 2 Tbsps of lard. When the pot is hot, add in the beef and sear on all 4 sides until browned (roughly 90 seconds on each side). Remove the beef and set it aside on a plate.

Melt the lard
Sear the beef on all sides
Sear on all sides
Set aside until ready to use

Turn the heat down to MED-HIGH and add in the diced onions. Sauté the onions until lightly browned and translucent (3-4 mins), making sure to scrape any brown bits that may be stuck on the bottom of the pot from the beef.

Remaining fat from searing the beef
Add onion, scraping up any brown bits on the bottom
Cook until the onions start to become translucent

Next, add in the grated celeriac, parsnip, carrots, and another 1 Tbsp of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften (4-5 mins).

Cook until veg softens

Once the vegetables begin to soften, add in the 4 cups of beef stock, 10 black peppercorns, 10 allspice berries, 4 bay leaves, 1 tsp salt and 1 tsp pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Let the mixture come to a simmer then cancel the SAUTÉ setting and put the Instant Pot lid on. Set the Instant Pot to pressure cook on HIGH for 5 minutes.

Once the timer is up, carefully release the pressure valve and when safe, remove the lid, stir the vegetables around, then add in the seared beef (from step 2) into the middle of the pot, submerging it in the liquid. Set the Instant Pot to pressure cook on HIGH for 35 minutes.

Add the beef back in
Make sure you submerge the beef into the liquid
Set on HIGH pressure for 35 mins

(You can take this time to cook the knedlíky if you haven’t already.)

Once the timer is up, carefully release the pressure valve and when safe, remove the lid. Take out the beef and put it into a bowl and cover to keep warm until ready to slice.

After 35 mins
Take out the beef and keep warm
Remove all the peppercorns and all spice berries

Remove and discard all the bay leaves, allspice berries and black peppercorns (this part is tedious). Once all the spices are removed, use an immersion/stick blender and blend the remaining vegetables in the broth until you get a smooth creamy texture. You can also blend this in a blender for an even smoother sauce.

Add the thickened cream and lemon juice and mix. Adjust salt and pepper to taste. When ready to serve, slice the beef. If your beef has gone a little cold, place it back into the sauce to warm it up and then slice.

Add cream and lemon juice
Slice beef just before serving

To plate traditionally when serving: Place a ladle of the sauce on a dinner plate, ensuring the sauce covers the entirety of the bottom of the plate, then top with a few slices of the beef in the centre and fan out a few slices of knedlíky (Czech bread dumplings) on one side. You can top it with a spoonful of cranberry sauce, a dollop of whipped cream, and a wedge of lemon. Enjoy!

Summarized Recipe:

Instant Pot Svíčková – a Shortcut to Babička’s Classic Beef with Vegetable Cream Sauce

Date Published: Dec 23rd, 2024 | Last Updated: Dec 23rd, 2024
Author: Abby |Category: mains, Czech
Serves: 4 | Prep time: 40 mins | Cook time: 1 hour

Ingredients:

  • 600g good quality beef/steak (ie scotch fillet, eye fillet, rump steak, chuck steak – pick one with less tendon and more fat)
  • 2 Tbsps (50g) + 1 Tbsp (25g) + 25g lard
  • 2 medium onions (~3 cups), diced
  • 1 whole celeriac (~3 cups), peeled and grated
    • Celeriac can come in a wide variety of sizes. The one we got was roughly bigger than a baseball: 370g before peeling and 300g after peeling which came up to about 3 cups once grated. When grating, shave away at the skin until the celeriac is completely white.
  • 2 medium sized parsnips (~3 cups), peeled and grated
  • 3 large carrots (~3 cups), peeled and grated
  • 4 cups (1 litre) beef stock
  • 10 whole black peppercorns
  • 10 whole dried allspice berries
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 200ml thickened/heavy cream
  • 2 Tbsps lemon juice (or more to taste)
  • Serve with:
    • Knedlíky (Czech bread dumplings)
    • Wedges of lemon
    • Cranberry sauce
    • Whipped cream

Directions:

  1. Rinse and pat dry the beef and rub salt and pepper on all sides and let it sit at room temperature for 20 mins.
    • (If you haven’t already, you can make the knedlíky dough in this time and while it proofs for an hour you can continue making the svíčková.)
  2. In your instant pot on the SAUTÉ setting, set the heat to HIGH and melt 2 Tbsps of lard. When the pot is hot, add in the beef and sear on all 4 sides until browned (roughly 90 seconds on each side). Remove the beef and set it aside on a plate.
  3. Turn the heat down to MED-HIGH and add in the diced onions. Sauté the onions until lightly browned and translucent (3-4 mins), making sure to scrape any brown bits that may be stuck on the bottom of the pot from the beef.
  4. Next, add in the grated celeriac, parsnip, carrots, and another 1 Tbsp of lard into the vegetables and mix it around (the extra lard prevents them from burning). Sauté until the vegetables begin to soften (4-5 mins).
  5. Once the vegetables begin to soften, add in the 4 cups of beef stock, 10 black peppercorns, 10 allspice berries, 4 bay leaves, 1 tsp salt and 1 tsp pepper. Make sure you COUNT the number of peppercorns and allspice berries you add in because you’ll have to take them out later. Let the mixture come to a simmer then cancel the SAUTÉ setting and put the Instant Pot lid on. Set the Instant Pot to pressure cook on HIGH for 5 minutes.
  6. Once the timer is up, carefully release the pressure valve and when safe, remove the lid, stir the vegetables around, then add in the seared beef (from step 2) into the middle of the pot, submerging it in the liquid. Set the Instant Pot to pressure cook on HIGH for 35 minutes.
    • (You can take this time to cook the knedlíky if you haven’t already.)
  7. Once the timer is up, carefully release the pressure valve and when safe, remove the lid. Take out the beef and put it into a bowl and cover to keep warm until ready to slice.
  8. Remove and discard all the bay leaves, allspice berries and black peppercorns (this part is tedious). Once all the spices are removed, use an immersion/stick blender and blend the remaining vegetables in the broth until you get a smooth creamy texture. You can also blend this in a blender for an even smoother sauce.
  9. Add the thickened cream and lemon juice and mix. Adjust salt and pepper to taste. When ready to serve, slice the beef. If your beef has gone a little cold, place it back into the sauce to warm it up and then slice.
  10. To plate traditionally when serving: Place a ladle of the sauce on a dinner plate, ensuring the sauce covers the entirety of the bottom of the plate, then top with a few slices of the beef in the centre and fan out a few slices of knedlíky (Czech bread dumplings) on one side. You can top it with a spoonful of cranberry sauce, a dollop of whipped cream, and a wedge of lemon. Enjoy!

Abby1 Comment

Herb-Crusted White Fish with a Lemon Cream Sauce


Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

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Get ready to save this to your repertoire, because this easy one pan herb-crusted baked fish recipe is so simple and quick to put together that you’ll end up with a 5 star dish with loads of flavour in very little time! There’s also minimal clean up, perfect for a busy weeknight dinner (or just those days you just don’t feel like putting in much effort).

The fish is cooked in a rich lemony creamy sauce that melds perfectly with the juices released from the fish while baking and the crust provides the aroma of herbs while giving a crunchy texture that contrasts the soft fish. Feel free to pair it with whatever side you like – I’d recommend something with a crunch such as asparagus or broccolini.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

Preheat oven to 400˚F/200˚C.

Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.

Make the crumb mixture: In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt. Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.

Make the sauce: In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat. Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant. Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat. Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.

Crumb the fish: Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish. Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.

Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.

While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.

Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

Summarized Recipe:

Herb-Crusted White Fish with a Lemon Cream Sauce

Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

Ingredients:

  • 4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
  • Salt & pepper
  • Herb Crust:
    • 1/2 cup Panko breadcrumbs
    • 1 Tbsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1 Tbsp olive oil
    • Pinch of salt
  • Sauce:
    • 113g (1 stick) unsalted butter
    • 1/4 cup yellow onion, finely minced
    • 3 garlic cloves, minced
    • 1/2 cup heavy cream
    • 3 Tbsp Dijon mustard
    • 2 Tbsps lemon juice
    • 1/4 tsp salt
    • 1/4 tsp fresh ground black pepper
  • 1/2 – 1 tsp mayonnaise over each fillet
  • To garnish: fresh parsley, chopped
  • Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

  1. Preheat oven to 400˚F/200˚C.
  2. Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.
  3. Make the crumb mixture:
    • In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt.
    • Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.
  4. Make the sauce:
    • In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat.
    • Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant.
    • Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat.
    • Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.
  5. Crumb the fish:
    • Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish.
    • Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.
  6. Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.
    • While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.
  7. Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

AbbyLeave a comment

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb


Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6 | Prep time: 20 mins | Cook time: 40 mins

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Hello! I can’t believe it’s been nearly 5 months since my last published recipe. Where did 2024 go? We’ve been busy working, travelling, and cooking as usual, but I’ve stepped up my travel blogging lately (coming soon) and have unfortunately put recipes on the back burner to catch up. But not worry, and I have a looooong list of half-written recipes waiting to be polished and will be coming back in full swing.

This recipe came out of a failed attempt at making a brown butter mac and cheese. I could never get the brown butter flavour to shine, so I decided to put it in a crumb topping instead. Although the brown butter is still only subtle, the end result was worth a recipe on its own. I actually made so much test mac and cheese that weekend that I brought some to work and ended up being a hit. After repeated requests for this recipe (here’s looking at you, Jasmin 😉), this recipe jumped the queue and here we are!

This hearty and by no means healthy mac and cheese is indulgent, perfect for this cold weather. The smokiness of the kielbasa paired with the subtle spicy pickled jalapeños covered in a béchamel cheese sauce makes this the perfect comfort food. The addition of the brown butter crumb is optional, but it adds an extra layer of toasty flavour and texture.

What is kielbasa?

Kielbasa is a smoked Polish sausage that’s packed full of flavour. They’re sold in the sausage section and usually comes in a ‘U’ shape (or cut in halves) and vaccuum-sealed. Most commercially available kielbasa is sold already cooked and ready to eat, but double check the package just in case. This is my all-time favourite sausage. You can eat it on its own as a snack, serve it as part of a charcuterie board, throw it in a soup such as my kielbasa chili, or mix it into any dish for that added smokey flavour.

This is my go-to brand from Whole Foods

Do not use pre-grated cheese for this recipe!

I get it, grating cheese is tedious and can be messy, but you absolutely must grate your own cheese for this recipe. The pre-grated bags of cheese have an anti-caking agent mixed in to prevent sticking and to increase the shelf life. As a result, this added agent will cause your cheese to not melt properly and you’ll get a gritty/grainy/clumpy texture in what should be a luxurious smooth cream sauce. If you have a food processor, use the grating function or just pulse small blocks of cheese until it turns into small pieces to make your life easier.

Can I use fresh jalapeños instead of the jarred/pickled ones?

I prefer the pickled jalapeños for this recipe because not only does it have the flavour, but the tartness from the pickled jalapeños is a nice contrast to break up the heavy flavours of the cheese sauce and sausage. If you want to use fresh jalapeños, I’d cook it down a little first with the melted butter in the first step of the cheese sauce and when it softens, continue the rest of the recipe. You may want to add a splash of Worcestershire at the end to brighten up the dish.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, drained and diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

Make the brown butter crumb topping:

In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.

Make the béchamel cheese sauce:

In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.

Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.

Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.

Cook the pasta:

Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.

Putting it all together:

If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.

Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

Summarized Recipe:

Jalapeño & Kielbasa Mac & Cheese with a Brown Butter Crumb

Date Published: Dec 10th, 2024 | Last Updated: Dec 10th, 2024
Author: Abby |Category: mains
Serves: 6-8 | Prep time: 20 mins | Cook time: 40 mins

Ingredients:

*Note: this makes a BIG pot of mac & cheese, enough for 6 portions. Halve the recipe if needed!*

  • Brown Butter Crumb Topping:
    • 3 Tbsps (40g) unsalted butter
    • 1 cup Panko (Japanese breadcrumbs)
    • 1/4 tsp kosher salt
  • 1 box (1lb/16oz/454g) of elbow pasta/macaroni
  • Béchamel Cheese Sauce:
    • 3 Tbsps (40g) unsalted butter
    • 1/3 cup all purpose flour
    • 3.5 cups whole milk
    • 3 cups sharp cheddar, grated (do not get the pre-grated cheese)
    • 2 cups Parmesan cheese, grated (do not get the pre-grated cheese)
  • 1 whole (340g /12oz) kielbasa (Polish sausage), diced
  • 70g jarred/pickled jalapeños, diced (the exact amount is not important, 70g is for a mild heat – add as much or as little to your liking)
  • Salt and pepper to taste

Directions:

  1. Make the brown butter crumb topping:
    • In a large deep pan on LOW-MED heat, melt 3 Tbsps of butter until it lightly browns, then add in 1 cup of Panko and 1/4 tsp salt. Mix together and cook until the Panko is toasted with a golden brown colour (~3-5 mins). Turn off the heat and transfer to a bowl until ready to use. Wipe the pan clean with a paper towel to get rid of any residual Panko.
  2. Make the béchamel cheese sauce:
    • In the same pan that was used for the Panko, melt another 3 Tbsps of butter on MED heat until lightly browned. Once melted, sprinkle in 1/3 cup of flour. Whisk for 2 minutes until the flour is incorporated, bubbles, and turns a light golden brown. Don’t worry if it gets a little clumpy at this stage.
    • Slowly add in the 3.5 cups of milk while whisking at the same time to ensure the flour and milk mixes well together and any clumps dissolve.
    • Let the sauce heat up and as it comes to a simmer, add in the 3 cups of shredded sharp cheddar and 2 cups of shredded Parmesan cheese. Mix until the cheese has melted and you have a smooth creamy sauce. Turn off the heat. Mix in the diced kielbasa and diced jalapeños.
  3. Cook the pasta:
    • Cook the pasta according to package instructions with a pinch of salt in the water. Strain the pasta but reserve a cup of the pasta water in case needed later.
  4. Putting it all together:
    • If your cheese sauce has gone a little cold while you were waiting for the pasta to cook, turn the heat back on to warm it up then pour the strained pasta directly into the cheese sauce and mix thoroughly. If it’s a little thick, add a few tablespoons of the reserved pasta water to loosen it up.
    • Taste and adjust salt, pepper, or more jalapeños to your liking. Sprinkle the brown butter crumb (from step 1) over the top before serving. Enjoy!

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Discover Acadia National Park: Your Guide to Mount Desert Island


Date Published: Dec 2nd, 2024 | Last Updated: Dec 2nd, 2024
Author: Abby | Category: Travel, USA
Date of travel: Oct 13-14th, 2024

START HERE: This post has everything you need to know about visiting Acadia’s Mount Desert Island.

Acadia National Park is the “Crown Jewel” of the North Atlantic Coast providing breathtaking coastal views, mountainous hikes, scenic drives, beaches, and a town with no shortage of restaurants. This national park is a must-do in Maine!

Contents:

  1. Park Info
  2. An Overview
  3. When to travel
  4. How Many Days Do I Need?
  5. Where to Stay
  6. Getting Around Acadia – Driving vs the Bus
    1. Driving
    2. Island Explorer Bus
  7. Park Pass
  8. Travel Tips
    1. Start Early!
    2. Limited Cellphone Service Everywhere
    3. Bring good hiking gear
    4. Print your park pass before you go
  9. Best Things to Do:
  10. Overwhelmed? I got you. Here’s an ideal travel itinerary to hit all the highlights in 2 days

Park Info:

Location: Acadia National Park, Maine (Hulls Cove Visitor Center: 25 Visitor Center Road, Bar Harbor, ME 04609)
Park opening hours: Open 24 hours, year-round. There are road closures in the winter months (check the park website for updated info).
Park website: https://www.nps.gov/acad/index.htm
Park fees: $35 per car (+$6 for Cadillac Mountain vehicle reservation) – https://www.nps.gov/acad/planyourvisit/fees.htm

An Overview

Acadia National Park is made up of 3 areas: Isle au haut, Mount Desert Island, and Schoodic Peninsula. Of these three, Mount Desert Island is the most popular with the most amount of things to do and has the the iconic scenery in this national park. During our trip, we didn’t have time to make it to Schoodic nor Isle au Haut, so I will focus on Mount Desert Island only for this post. We do have plans to visit again next year, so keep a look out for updates!

There is a lot to do here, so if you’re feeling overwhelmed, I’ve done a quick 2-day itinerary to see all the main highlights here.

Although an island, Mount Desert Island is accessible by car via Bar Harbor Road. The most popular things to do are on the East side of the island, including exploring Bar Harbor downtown, Sand Beach, hiking the Beehive Trail, Thunder Hole, Ocean Path, Jordan Pond, the ‘Bubbles’, and Cadillac Mountain. I’ve made a quick map of these places below to give you a rough idea of the proximity of the main attractions. I’ll go into each place in more detail further down in this post.

Map of Mount Desert Island in Acadia National Park

When to travel:

The busy season is between Summer and Autumn. When I say busy, I mean BUSY. Plan wayyyy ahead and book your travel plans at least 3 months in advance if you can. I’d recommend visiting in Autumn for the beautiful orange and red colours of the fall foliage that adds to the already breath-taking landscape.

Photo from the South Bubble summit

If you want to time your trip to synchronize with the change in fall colours, here’s a foliage tracker/estimator that can be helpful when planning: https://www.explorefall.com/states/maine. The leaves will usually start changing colours between the end of September to middle of October, depending on the temperature that year. We went in the middle of October this year and while it was perfect for Acadia, it was too early for upstate New York, and just a touch late for New Hampshire 🤷🏻‍♀️.

Check the park website before you go, as some roads are closed during the winter months and some trails are closed during Peregrine Falcon nesting season in the spring to late summer.

How Many Days Do I Need?

To hit the highlights of Acadia in a flash, you’ll need 2-3 days, but if you want to explore more and take it easy, then I’d recommend staying here a week. Toby and I had limited vacation days and wanted to hit up New Hampshire and Vermont during the fall foliage season as well so we did the Acadia highlights in 2 days. We originally planned for 2.5 days, but we hit some bad weather on our last day and and shortened our stay, skipping a couple attractions. 😦

Check the weather ahead of time since many of the popular hiking trails are weather-dependent, so give yourself an extra day or two for wiggle room incase you need to post-pone any activities like us. Check our 2-day itinerary here.

Where to Stay

There are a TON of accommodation options around Acadia National Park. You pass by motel after motel the closer you get to Acadia but with that being said, ALL OF IT WILL GET BOOKED UP EARLY. We’ve never encountered such a busy place in our travels before. A month before planning our trip, every single (affordable) accommodation option was booked up around the national park and we snagged the only affordable one remaining all the way in Surry, a 45 mins drive from the park. Although it meant that we had to wake up earlier than planned to get to where we wanted to go, we were just grateful to get a place at all! We travelled at peak season in middle of October, so if you’re planning to do the same, BOOK EARLY. I’ve included a map of available accommodation options from booking.com for the middle of October next year as reference.

Accommodation options from booking.com

The best place (although more expensive) to stay will be in Bar Harbor town, inside Acadia National Park. Although a small town, it’s got everything you need at your fingertips, including restaurants, shops, grocery stores, bars…etc. It’s also close to the major attractions in the national park as well. I’ve included a screen cap below of available options in Bar Harbor from booking.com for reference. The downtown area is very walkable, so choose to stay closer to Main Street if you want to be in the hustle and bustle. Read more about Bar Harbor below.

Accommodation options in Bar Harbor from booking.com

If you can’t manage to get a place in Bar Harbor (like us), don’t fret. Anything nearby will be fine. You can always drive to Bar Harbour town and spend an afternoon to walk around (it’s not a big town, you can get through it in a couple hours).

Getting Around Acadia – Driving vs the Bus

You can get around Mount Desert Island by either driving or taking the free Island Explorer Bus.

Driving:

We prefer the freedom of driving our own car, however there are downfalls. Since Acadia gets extremely busy, parking can be an absolute nightmare. If you are visiting popular hikes and trailheads, make sure you arrive early (ideally before 8am) to get a parking spot, otherwise prepare to circle the lots and the side roads again and again until one frees up. We had to do this when we visited Jordan Pond and when we did eventually find a parking spot it was a 30 minute walk away from the trailhead 😭. It was the worst parking experience we’ve ever encountered. When parking lots are full, the rangers will barricade the entrance so you can’t just go in and circle around until one frees up. Therefore, if you only want to drive, start early and also consider that it will limit the number of places you go in a day and you’ll have to factor in the extra time to find a parking spot – for example, we woke up super early and got a great parking spot at Sand Beach parking, however in the afternoon when we wanted to to the Jordan Pond hikes, it was near impossible to find a spot and driving around took up a chunk of our schedule.

Also keep in mind that there is limited cellphone reception, so if you rely heavily on Google maps, maybe have a paper map with you just in case.

Island Explorer Bus:

This is a free bus service that operates only from Summer to Fall and runs roughly every 30 minutes. It takes you to the most popular places and will stop at most parking lots. Their website here has more information regarding the bus routes: https://www.exploreacadia.com/routefinder.html. The benefit of taking the bus is that it is easy and you don’t have to worry about parking, however the downfall is that you’ll have to take your whole day of hiking essentials with you and make sure you have places where you can fill up your water bottle throughout the day. The bus is also only every 30 minutes, so you’ll have to factor that in as well when you’re planning your day.

Island Explorer bus – a free bus service around Acadia National Park

What I recommend: a combination of both. Get up early and get parking at your desired lot. If you’re doing the Beehive Trail first thing (which I would recommend), park at the Sand Beach parking lot. If you’re doing the Jordan Pond trails first, then park at the lot there. When you’re ready to move on to the next location, just take the Island Explorer Bus instead of moving your car. It will save you the hassle of having to find parking for your next location. The bus will go to all the parking lots, so even if you can’t get a spot at your desired lot, just park at the next closest one and take the bus. There’s no cost for parking, so you can leave your car at the same place all day.

Park Pass

You will need to purchase a park pass to enter Acadia National Park. There’s no gated entry, but there are plenty of rangers around checking people’s cars for the pass. It’s $35 per car and must be displayed on your windshield. This park pass allows you to go anywhere within the park, however if you wish to drive up Cadillac Mountain (more on that below), you will have to purchase an additional timed vehicle reservation pass ($6 per car). The Cadillac Mountain sunrise tickets sell out quick so plan ahead of time!

The park pass and Cadillac Mountain vehicle pass can both be purchased online ahead of time on the government website: https://www.nps.gov/acad/planyourvisit/fees.htm. You can purchase the park pass in person at the visitor’s centre in town, but not the Cadillac Mountain pass. I’d highly recommend buying both online beforehand and have it printed and ready to go, so you have one less thing to worry about. In peak season, it can be incredibly busy and parking can be a huge hassle – don’t waste your trip waiting in line to look for parking just to buy a park pass!

Travel Tips

Start Early!

If there’s one piece of travel advice I can give you for visiting Acadia National Park, it’d be to start early! Ideally at sunrise. If you were looking for a relaxing getaway of sleeping in, I’m sorry to disappoint you. Because this place has so much to offer, it gets INCREDIBLY busy especially in the summer and fall season – I’m talking about having to park a half an hour away from your car busy – and everyone wants to hit up the same areas and the same iconic hikes. It gets so busy that not only will you struggle to find parking, but you’ll even have to wait in line to climb up mountains! It gets insane, trust me. Getting up early is the only way to ensure the best time away from the majority of the crowds and the frustrations of finding parking. You’ll appreciate the calmer and quieter surrounding in the early morning and take in nature without all the noise.

A benefit of starting early is that you get to see some wicked cool sunrises.
Limited Cellphone Service Everywhere

There is very limited cell reception in Acadia. You might get some pockets of good reception on top of mountains, but it’s spotty at best. There’s free wifi at Jordan Pond House and also decent wifi in Bar Harbor town, but apart from that be prepared for your service to jump in and out. I’d recommend picking up a map of the area or screenshot it on your phone before heading out and going on hikes just incase you lose reception and get lost.

Bring good hiking gear

There are plenty of rock-scrambling and cliff-side hikes to embark on in Acadia. If you plan on trekking through these popular hikes, a reliable pair of hiking shoes with good grip is a must! There’s also rock-climbing involved in some of the trails, so I’d also recommend a good pair of hiking pants that will hold up against abrasive surfaces. Hiking sticks can be useful, but depending on your hike, there are some trails that will require your hands to climb up and down rocks and hold on to iron rungs.

You need to display the Acadia park pass in your windshield when you park. Remember to have it printed and ready to go before you travel or hope that your hotel or accommodation will have a printer you can borrow.

Best Things to Do:

A summary of the best things to do:

Sand Beach

This is the largest sandy beach in Mount Desert Island and unsurprisingly is a very popular spot in the summertime. This open beach is a lovely place to relax and enjoy the views and sounds of crashing waves or to rest your legs after a long hike. We came here during the fall so the weather was a bit chilly for swimming, but there were still plenty of families here with children playing in the sand.

To access Sand Beach, park at the Sand Beach parking lot and it’s only a few steps away.

Ocean Path

Distance: 6.6km (3.3km each way)
Duration: 1.5 hours out and back, not counting time for photos
Trail type: out & back
Start: Sand Beach parking lot

Ocean Path is a lovely walking path along the coast of Maine. The path is narrow and follows along Park Loop Road, but there are multiple small paths to diverge off in the trail to get closer to the views and rocky terrain, best for that perfect Acadia photo. This path is flat and easy to walk on, popular for runners, hikers, photographers, and bird-watchers.

Getting to the start of the trailhead from the parking lot

This out and back path starts at Sand Beach parking lot and continues for 3.3km, ending at Otter Point Overlook. Apart from enjoying the views along the way, there are 4 main stopovers on this path: 1) Thunder Hole, 2) Otter Cliff Overlook, 3) Boulder Beach and 4) Otter Point Overlook (marked on the map).

Ocean Path, 6.6km, roughly 1.5 hours to walk to entirety

You can choose to walk as much or as little of this path as you like. If you don’t feel like walking, you can drive down Park Loop Road and you’ll see turn offs for small parking lots at each of the stops (but I’d recommend walking to see the views along the way). Note: Park Loop Road is a one-way road to accommodate for road-side parking, so you can only travel from North to South by car.

Some photos along Ocean Path on our way to and back from Thunder Hole:

Small paths along the trail to get closer to the coast
Small parking lots turn off at Thunder Hole
We drove to Otter Cliff Overlook (which wasn’t really worth the stopover in my opinion) – Otter Point Overlook not pictured

Thunder Hole

Thunder Hole is the most popular stop-off on Ocean Path where you can watch waves crash into the rocks, creating a burst splash of water high into the air. You have to come 2 hours before high tide to experience this. We didn’t manage to get our timing right, but it’s still neat to stop over here anyway. It’s roughly a 20 minute walk to Thunder Hole from Sand Beach via Ocean Path with beautiful views along the way.

Thunder Hole
The terrain around Thunder Hole
Thunder Hole not at high tide </3
Coast views at Thunder Hole
What it’s meant to look like if we came at the right time 😅

Beehive Trail

The Beehive Trail is one of Acadia National Park’s most popular hikes, offering breath-taking panoramic views. This hike has a reputation for being thrilling and difficult with iron rungs and vertical climbs but we personally didn’t find it bad at all, especially with good pacing. I recommend starting early, wearing good shoes, and dressing in layers. For safety, avoid this hike if it’s raining. Follow this in-depth guide about hiking the Beehive trail here.

Views on the Beehive Trail

Hiking Acadia’s Beehive Trail: A Complete Overview


The Beehive Trail in Acadia National Park is one of the most popular hiking trails known for its stunning panoramic views and challenging vertical climbs. This guide has all the information you need to tackle this trail.

Abby's avatar by Abby

Jordan Pond Trails

There are numerous trails you can hike around the Jordan Pond, and many of them conveniently start at Jordan Pond House Restaurant. The 3 most popular hikes here are the Jordan Pond Path, Jordan Cliffs Trail, and Bubbles Trail. You can also combine all 3 hikes to get the best of all of them – which is what we did! Follow my complete guide to hiking these trails here.

View of the “Bubbles” from Jordan Path
View from Jordan Cliffs trail
View from the Bubbles Trail, at the top of South Bubble
View from Jordan Pond Path

Jordan Pond House Restaurant

Outside of Bar Harbor, there is a very limited selection of restaurants on Mount Desert Island in Acadia National Park. Jordan Pond House Restaurant is the most popular choice not only because of their good food, but also because of its convenient location where many trailheads are located. The back patio of this restaurant also offers views of Jordan Pond and the North and South “bubbles”.

They’re known for their popovers here, which is kind of like a hollow muffin made with a thin batter, served with butter and their local-made jam. It was okay, but for me the star of the meal was their meatloaf sandwich! Find out more about this restaurant here.

Cadillac Mountain at Sunrise

Cadillac Mountain is the highest point on the eastern seaboard and is famously known to be the best (and first) place to watch the sunrise in Acadia. You can get to the summit by either hiking or driving, but generally driving is the preferred option so you’re not hiking in the dark to get up the mountain by sunrise.

Due to its popularity, Cadillac Mountain is the only place in Acadia National Park where you need a vehicle reservation to drive to the top. You must pre-purchase your reservation ahead of time online on the government website: https://www.recreation.gov/timed-entry/400000. This ticket is in addition to the park pass – you must have both to drive up the mountain. You cannot buy these tickets in person unlike the park pass. 30% of the tickets are released 90 days in advance and the remaining 70% are released 2 days prior at 10am EST.

The government reservation website screenshot of the two ticket type reservations.

Tips to securing a ticket: When you get to the government website, there are 2 types of tickets to choose from: sunrise and day tickets. Not surprisingly, the sunrise tickets are the most highly sought after. Set your timer and get multiple people on multiple devices because as soon as it hits 10am (eastern time – make sure you’re in the right time zone), you must click immediately for your best chances. I tried this on two occasions and swore I clicked exactly on time and the tickets were already sold out within a SECOND. It was insane. Once you’re in, the system reserves the ticket for you for 15 minutes until you check out. Pro-tip: If you didn’t secure a ticket at 10am, keep refreshing and wait until 10:15am to see if tickets become available. All the people that didn’t check out their tickets within the 15 mins have their tickets timed out and gets put up for sale again. This was actually how I managed to snag our tickets 🤫. Once you check out, you’ll get sent a QR code that they will scan at the gate on the day.

The sunrise tickets are timed to enter between 5:30am – 7:30am, there’s no time limit on how long you can stay up there. It is recommended to arrive 1 hour prior to sunrise. It takes about 20 minutes to drive to the top and only a few minutes from the car park to walk to the views.

Map of Cadillac Mountain summit – smaller West lot on the left and East lot on the right

Sadly for us, we did everything right, but the weather was not in our favour. We woke up super early and got to the gate entry at 6:20am, about 20 mins before sunrise (a bit late). We knew visibility was going to be poor, but we had hopes of a small break in the clouds for the views so we drove up anyway – after all, we were already there and the $6 was spent. They scanned our QR code at the gate and it only took us 15 minutes to drive to the top (although I’ve heard it can take up to 30 mins due to slower people unfamiliar with driving up mountain roads and it’s single file all the way up). Once we got to the top, there are 2 parking lots. You’ll pass the smaller West lot first which is farther away (seems like the overflow lot), then you’ll reach the East lot, which is a semi-circle and is directly in front of the trail. You want to park in the East lot. When we visited, the weather was so bad that you could barely see 10 feet in front of you so we just got out to have a quick peak, then got back into our car and headed straight for a warm breakfast in Bar Harbor.

East lot with no visibility at sunrise
</3
What we shoud’ve been seeing
Toby pointing at where the view should be 😅

There’s a short and easy 500m trail around the Cadillac Summit that was supposed to be nice to see. I guess we’ll have to try again next time. 🤷🏻‍♀️

Bar Harbor

Bar Harbor is the only major town in Acadia National Park. Here you’ll find lots of cute shops, souvenirs, restaurants, hiking gear, and even a big grocery store for all your food needs. There are also tons of accommodation options in this small town that get booked out way in advance during the busy season.

Map of downtown Bar Harbor – Main Street will be the majority of the shops

You don’t need to spend a ton of time in Bar Harbor, an afternoon is enough to explore this small town. It only takes about 15 minutes to walk from one end to the other. Main Street is the street with the most shops. There are TONS of seafood restaurants around here and of course, lobster rolls – when in Maine!

Take a stroll down The Shore Path that starts at the North end of town from Agamont Park. From here, you can see a ton of lobster boats anchored in the water (we counted at least 26). Continue walking on the path that wraps around Bar Harbour Inn, a big beautiful inn with spa amenities (looked expensive). The path can go for a while but we stopped wen we reached the small beach at Balance Rock and took a right to head back onto the Main Street, weaving through the beautiful old houses in the quiet neighbourhood.

Agamont Park
View from the harbor
The many many lobster boats – we counted 26!
Bar Harbour Inn
Balancing Rock

If you need to stock up on supplies, there is a large corporate grocery store that sits at the edge of town called Hannafords.

We had breakfast at a highly rated local diner called Jordans Restaurant (conveniently located next to Hannfords). They open at 5am, which was perfect for us after our big disappointment with the gloomy weather on Cadillac Mountain. When we arrived at 7am, the diner was already half full. By the time we left an hour later, there was a line up out the door! They have a decent sized menu, boasting their wild blueberry muffin and wild blueberry pancakes – we got both (and Toby added chocolate chips to the pancake). We also got the lobster roll, clam chowder, and lobster cheese omelette – if you haven’t noticed, we often order too much food because I want to try it all 😅. Overall it was an okay meal. I liked the home fries and the lobster roll was great (soft fluffy toasted buttered bun). The pancakes with the wild blueberry sauce was good but the lobster omelette and blueberry muffin was just okay. The staff was real friendly and the place had a great buzz about it.

If you’re looking for great coffee, there’s a cool local shop called Vacationland Coffee Roasters where they roast their own beans onsite and will package it fresh for you. What actually drew me here was the super cool logo with the lobster claw pinching a coffee bean. I bought a bag of beans just for the logo 😅.

Overwhelmed? I got you. Here’s an ideal travel itinerary to hit all the highlights in 2 days:

I’ve put together an ideal sample itinerary to hit the highlights of Acadia National Park from our experience (our real itinerary was a bit more messy):

Before you go:

  • Check the tide times for Thunder Hole and estimate to arrive at Thunder Hole 2 hours before high tide. Depending on when you go, you will have to adjust your itinerary to either do Thunder Hole before or after the other activities to get there at the right time. There is a parking lot at Thunder Hole that gets pretty busy so plan accordingly. You can also walk from Sand Beach parking lot via Ocean Path – takes about 20 minutes. You really only need 10 mins at Thunder Hole to watch the waves crash.
  • Make a lunch reservation at Jordan Pond House, timing will depend on where you are able to fit Thunder Hole in.
  • *Book your Cadillac Mountain vehicle pass 2 days in advance.

Day 1: Beehive Trail, Ocean Path, Thunder Hole, Jordan Pond Trails

  • 7am (or earlier): Get to Sand Beach parking lot by 7am to secure a parking spot.
  • 7am – 9am: Hike the Beehive Trail when the sun rises to avoid the crowds. This hike takes roughly 1.5-2 hours, depending on your pace and crowds.
  • 9am-10:30am: Finish the Beehive Trail and head towards Sand Beach to take in the views of the ocean, then walk the Ocean Path (conveniently also starts from the Sand Beach parking lot). Ocean path does link up to Thunder Hole, so if the timing is right you can head there after hiking the Beehive Trail.
  • 11am – Noon: Arrive at Jordan Pond House for your lunch reservation, or if you didn’t secure a reservation, get there before 11am and line up to get seated. If you were able to make a late booking, you’ll have more freedom in your time.
  • 12-4pm: Hike the Jordan Pond Trails (takes about 3-4 hours, be mindful of the time of sunset that day).
  • 4pm onwards: The loop finishes back at the restaurant. Depending on how tired you are, you can have dinner here or head to Bar Harbor for more restaurant options. Have an early rest and wake up early the next day.
  • Note: you can also flip the hikes around and do Jordan Pond Trails first, then lunch at Jordan Pond House and Beehive Trail last, however the Beehive Trail is one of the busiest trails and it will get PACKED in the afternoon, whereas the Jordan Pond Trails are not as busy.

Day 2:

  • 5:30-7:30am: Arrive at the Cadillac Mountain summit before sunrise (make sure you have a vehicle reservation pass).
  • 7:30a – 9am: Enjoy the sunrise views and walk around the Summit Loop.
  • 9am – 10am: Breakfast in town at Bar Harbor – we went to Jordan’s Restaurant. Quick service, decent food, nice people.
  • 10am onwards: Spend the rest of the day exploring Bar Harbour
    • Browse the shops
    • Walk across the foot bridge to Bar Island at low tide to get some views of Bar Harbor from a distance (make sure you come back before the water level rises again!)
    • Book a lobster boat tour with LuLu Lobster Boat Tour (tour times are usually 9am, 11:30am, 2:30pm) – https://lululobsterboat.com/
    • Have lunch or dinner in one of the many restaurants in town
  • Sunset at Bass Harbor Head Lighthouse
    • This is optional and a VERY busy place at sunset. We did not end up doing this due to timing and weather, but other visitors have recommended coming 3 hours before sunset just to get a parking spot due to the very small lot that’s there. It’s roughly a 30 minute drive from Bar Harbor.

Less popular places that came up in my research for this trip but we didn’t get to go due time constraints, so I’ll make a list here for reference on our next trip to Acadia. You’d need at least another day to fit the rest of this into the itinerary:

  • Beech Cliff Ladder Trail – we didn’t get to go due to weather, but this hike (strenuous, roughly 2 hours) provides beautiful views over Echo Lake. It’s not as exhilarating as the Beehive Trail or Precipice Trail but there are still iron rings, ladders, and cliff-side walks. Park at the Echo Lake Beach Entrance for the trailhead.
  • Precipice Trail – I didn’t put this in my original itinerary because of the multiple warnings and thrilling things about this hike, but after doing the Beehive Trail which was also meant to be scary but wasn’t bad at all, I think we’ll give this hike a go next time. It’s the most dangerous hike in Acadia and will take you anywhere between 1-3 hours. Arrive early for a parking spot (what else is new?).
  • Walk across the foot bridge to Bar Island at low tide from Bar Harbor to get views of Bar Harbor.
  • Drive around to the other little towns (ie. Southwest Harbor and Northeast Harbor)
  • Watch the sunset at Bass Harbor Head Lighthouse
  • Visit Echo Lake
  • Visit the other two Acadia regions: Schoodic Point and a day in Isle au Haut
  • LuLu Lobster Boat Tour (9am, 11:30am, 2:30pm) – https://lululobsterboat.com/

Discover Acadia National Park: Your Guide to Mount Desert Island


Acadia National Park is the “Crown Jewel” of the North Atlantic Coast providing breathtaking coastal views, mountainous hikes, scenic drives, beaches, and a town with no shortage of restaurants. This national park is a must-do in Maine!

Exploring Cape Elizabeth: Iconic Lighthouses and Lobster Rolls


Cape Elizabeth, Maine, is a serene coastal town featuring iconic lighthouses, including the famous Portland Head Light and the nearby smaller Bug Light. Visitors can explore both lighthouses and enjoy renowned lobster rolls at local spots like Bite Into Maine and the Lobster Shack at Two Lights, all in half a day.

Top Things to Do in Portland, Maine: Eat, Shop, Explore


Portland, Maine, is a charming coastal city known for its vibrant shops and seafood, particularly lobster rolls. Visitors can enjoy its historic streets, numerous dining options, and attractions, including the iconic Portland Head Light. A few hours is sufficient for a quick visit, but extending to a few days allows for deeper exploration.

Mount Battie and Megunticook: Your Camden Hiking Guide


Camden Hills State Park sits just outside the small coastal town of Camden, Maine. This park has a number of hiking trails with the most popular ones being Mount Battie and Mount Megunticook. Both of these trails offer panoramic views of the ocean coast and sweeping colourful fall foliage trees below. If you’re driving through the…

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