@sizzlewithgaby | Creator profile on Nutcake

What kind of content does Gabriela Monsalve | Recipe Creator make?

Gabriela Monsalve crafts delicious and approachable recipes, sharing her culinary expertise through engaging cooking tutorials on Instagram. Her content spans from comforting baked goods like muffins and brownies to impressive seafood dishes and homemade pasta sauces. With a knack for clear, step-by-step guidance, Gabriela invites her audience to recreate her flavorful homemade meals and beverages in their own kitchens.

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Homemade Banana Pudding 🍌

Creamy vanilla custard, homemade whipped cream, fresh bananas, and vanilla wafers.

Comment “RECIPE” or “BANANA” and I’ll send you the full recipe directly to your DMS🤍

My toxic trait is thinking I can make everything better at home.

Ingredients:
• 10oz of pasta noodles (I’m using fusilli but pick whatever you like)
• 1.5lb chicken thighs, diced
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

For the sauce:
• 8oz mushroom, sliced
• 1 medium shallot, diced
• 1/4 cup chicken broth, to deglaze the pan
• 1 1/2 to 2 cups heavy cream
• 1/3 cup Parmesan cheese, grated
• 1/2 tsp garlic powder, onion powder
• Salt and pepper to taste, adjust as needed

Instructions:
1. Cook pasta until al dente according to package instructions.
2. Season the diced chicken thighs with paprika, salt, pepper, onion powder and garlic powder.
3. Cook chicken for 3-5 minutes per side until golden and fully cooked. Remove from the pan and set aside.
4. In the same pan, add 1/2 tsp avocado oil with 1 tbsp butter, add mushrooms and shallots, stir and cook for 4-5 minutes until softened and golden brown.
5. Once they’re ready, add 1/4 cup chicken broth to deglaze the pan. Let it simmer for 3-4 minutes to reduce in half.
6. Once chicken broth is reduced, add the heavy cream, Parmesan cheese and more seasonings (salt, pepper, onion powder, garlic powder) try the sauce and adjust the seasonings as needed. Let the sauce simmer for a couple of minutes to thicken slightly.
7. Add the cooked pasta and cooked chicken back into the pan, toss everything together until coated in the sauce. Add more heavy cream only if needed. Enjoy!

When “I can make it better at home” becomes your entire personality.

Slow Braised Short Rin Ragú

Ingredients:

For the short ribs:
• 3 lbs bone-in beef short ribs (or 2.5 lbs boneless)
• Salt and black pepper
• Drizzle of olive oil

For the ragú:
• 1 large yellow onion, diced
• 3 carrots, diced
• 1 celery stalk, diced
• 6 garlic cloves, minced
• 3 tbsp tomato paste
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1–2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1–2 tsp sugar (balances acidity)
• Salt and pepper to taste
• 1 parmesan rind

For finishing:
• 1 lb pappardelle
• Freshly grated parmesan

Instructions:
1. Pat ribs dry and season with a little bit of salt, pepper and a drizzle of olive oil.
2. Sear ribs on all sides until browned (8–10 minutes).
3. Remove ribs and set aside.
4. In the same pot, lower heat to medium, Add onion, carrots, and celery. Cook for about 7-8 minutes until softened.
5. Add garlic and cook 1 minute.
6. Add tomato paste, cook until it darkens about minutes.
7. Pour in red wine, scrape up brown bits, and simmer 3–4 minutes to reduce.
8. Add crushed tomatoes, beef broth, rosemary, thyme, bay leaves, sugar, and parm rind if using.
9. Return the short ribs to the pot.
10. Bring to a simmer, cover, and cook on low for 3 hours, until ribs are tender and fall apart.
11. Remove the ribs, discard bones and any large fat pieces, Shred the meat and return to the pot.
12. Simmer uncovered 10–15 minutes to thicken.
13. Taste and adjust if it needs more salt, pepper, sugar if needed.
14. In the meantime, cook pappardelle in salted boiling water until just al dente, Transfer pasta directly into the pot with the ragú. Add a splash of pasta water, Gently toss until everything is well combined and enjoy!

When “we have food at home” actually looks like this…

Ingredients:
• 1 tbsp olive oil
• 1 shallot, diced
• 3 garlic cloves, minced
• 1 tsp red pepper flakes (adjust to taste, more or less depending on the spicy level you want)
• 8oz tomato paste
• 1/2 cup water (use vodka if you want)
• 2 cups of heavy cream
• 1/2 cup parmesan cheese (add more if needed)
• Salt to taste
• 1/2 cups reserved pasta water (to adjust consistency)
• 8-12oz pasta noodles of choice (I’m using pipe rigate)
• extra Parmesan cheese for serving

Instructions:
1. Bring a large pot of salted water to a boil, cook the noodles per package instructions. Reserve 1/2 cup pasta water for later.
2. In a large pan, heat olive oil over medium heat, add shallots and cook for 2-3 minutes until soft, add garlic and cook for another 30 seconds.
3. Add red pepper flakes and tomato paste. Cook for 1 minute and add 1/2 cup of water (or vodka) cook for another 3-4 minutes stirring constantly until deep red.
4. Lower heat and add heavy cream, stir until smooth. Add Parmesan cheese and stir well. Taste and adjust salt and red pepper flakes as needed.
5. Add the noodles directly into the sauce. Add a little bit of pasta water to adjust consistency ONLY if needed. Toss well. Enjoy!

Who is Gabriela Monsalve | Recipe Creator’s audience?

Gabriela Monsalve's audience is likely comprised of home cooks and aspiring bakers in the US seeking accessible, visually appealing recipes and tutorials. Their intent signals are strong, indicated by an impressive Instagram engagement rate of 2.75%, which notably surpasses the platform benchmark of 1.5%. This suggests a highly receptive and interactive community, eager to consume and potentially replicate Gabriela's culinary content. The quality of engagement is expected to be high, with followers likely to comment, save recipes, and share their own cooking experiences.

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