Are you planning on coming to the BlogHer Food Conference in Austin this June or do you know someone who needs a ticket? Do let me know because I have an extra ticket.
Did you know that yesterday (April 20) was the Husband Appreciation Day? I didn’t know this until somebody told me a couple days before…and immediately I searched for a Wife Appreciation Day. Don’t worry, it’s there, on September 22nd. Well, I was completely unprepared for this and I had planned an all-day workshop on Saturday. So, I was debating on what to give to Frederick. Ever since we got married, we try to give each other something more personal instead of things. Partly because we share the same bank account, so it will be more special if we can find creative gifts that are ‘more-than-just-a thing’, for example, a handmade card that he gave me on my birthday. Anyway, this idea popped out when I was browsing on the Pinterest – I’m so in love with the website and could spend hours just browsing it! I thought this recipe might be a nice treat to show my appreciation for him since he loves mango so much and summer is just around the corner. The bright colors truly conveys the message of how grateful I am to have him in my life. The sweet and fresh taste making it one of the best thirst quencher that I have ever encountered.
Slushy Mango Mojito
- 12 fl. oz. mango nectar concentrate
- 5 oz. vodka
- 2 oz. sparkling water
- 1 tbs lime zest
- 1 tsp lime juice
- Combine all ingredients in a single layer on a cake pan or shallow pyrex and freeze for 2-4 hours (not solid).
- Scrape with a fork every half-hour or so or when it’s starting to freeze. Do it for about 3 or 4 times until you get the texture you prefer.
- Garnish with mint sprigs and lime slices, if desired. Serve immediately.
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TOUCHDOWN!!!! That’s what I’ve been screaming ever since the 49ers won the NFC Championship and went on their way to win the Super Bowl. Don’t get me wrong – I’m not into sports and far from being sporty. For me, it was a major relief each year to be able to pass my PE class without red marks. However, I always look forward to SuperBowl Sundays because of the commercials …and foods! Ow yeah, it’s an excuse for me to try new recipes while celebrate the victory, right? So this time, I came up with this recipe: chicken coated in passion fruit crunch.
The dish is a combination of salty, fruity, and spicy flavors. It’s definitely a perfect statement for ‘the more, the merrier’. Plus, the potato chips will add some extra crunchiness. Try to use lightly salted potato chips as the passion fruit salt is salty enough.
Chicken in Passion Fruit Crunch
- ½ cup of cubed chicken breasts
- 1 small bag of your favorite potato chips
- ½ tsp ancho chili
- 1 tbs passion fruit chili pepper
- ½ tsp oregano
- ½ cup grated parmesan cheese
- ½ tsp lime zest
- 1 egg
- 2 tbs (or more) panko breadcrumbs
- 2 tbs all purpose flour
- Oil to fry
- Horseradish cream
- Wash and dry chicken strips.
- Mix breadcrumbs, flour, ancho chili, passion fruit chili pepper, oregano, and lime zest in a bowl.
- Dip chicken in breadcrumb mixture, then in egg, and then back in breadcrumbs.
- Place in frying pan with heated oil and fry at medium high temperature until golden. Remove and drain chicken.
- Dip the chicken breasts in bow2, then press into the seasoned bread crumbs.
- To serve: place the chicken on potato chip, and add a dollop of horseradish cream.
And of course, a party won’t be complete without drinks. Why not pair it up with something boozy to jazz up your party. Ow yeah, Sunday Boozy Party – bring it on! I used calamansi instead of lemons. Calamansi is very popular in South East Asia, especially in the Philippines, and they use it a lot in cooking. Calamansi is also a member of the citrus family, in fact it’s a hybrid between a species in the genus Citrus and an unknown species in the wild. And of course, like other citrus, the fruit has a high content of vitamin C.
The taste is very refreshing, lemony, with a bit of sweetness. Definitely something that you will always look forward to, especially in Summer time.
Pear Calamansi (with Vodka)
- 12 oz. calamansi concentrate
- 1 tsp sugar
- 4 oz vodka
- 8 oz water
- 1/3 cup pear, sliced
- Optional: Blueberries for garnish and ice cube
- Combine all ingredients and mix well. Serve cold.
…but WAIT! If you need more ideas for your boozy party, check it out here! I’m so gonna try the Toblerone drinks that comes with Toblerone chocolate shavings, hazelnut liqueur, Kahlua, and Irish Bailey Cream. So, are you ready to rumble?
#SundaySupper Super Bowl Appetizers & Snacks:
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#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table fromAn Appealing Plan
Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
When I first started blogging, I didn’t realize it’s be so much fun. I get a chance to meet new friends, try new recipes, be part of a group, and so much more. It’s so addicting! One of my favorites is this #SundaySupper that we’re celebrating its first birthday this week, which also means we’re making some of our favorite Sunday Supper recipes from the past year. Believe me, there are loads of recipes that I want to try. I wish I could just stay at home and made them all.
So, I finally decided to start with this one, which I found the recipe on Sunday Supper site. The original recipe uses shrimp as the main ingredients; however since Frederick is allergic to shrimp, I substituted shrimp with chicken. It’s definitely something you don’t want to miss. Happy Birthday Sunday Supper! Thanks for making my kitchen adventures flavorful!
Spice-Rubbed Chicken Tacos with Tropical Salsa
Inspired by: The Weekend Gourmet
- 3/4lb chicken cutlet
- ¼ tsp salt
- ½ tsp mexican oregano
- ½ tsp ancho chili
- A pinch of garlic powder
- 1 tsp lime juice
- 1 tsp oil
- 8 corn tortilla, any size
- 1 cup mango, julienne
- 1 cup jicama, julienne
- ½ cup jalapeno, seeded and diced
- 1 thinly sliced scallion
- ½ cup red onion, diced
- 1½ tsp lime juice
- Zest of ½ lime
- Salt to taste
- 2 tbs cilantro, roughly chopped + more for garnish
- Preheat oven to 350°F.
- In a bowl, combine salt, oregano, ancho chili, garlic powder, lime juice, and oil. Coat the chicken with the spice mixture. Arrange the chicken in an even layer on a baking sheet and roast for 20 minutes or until they’re cooked through. Set aside.
- Meanwhile, make the salsa by combining the ingredients and set aside.
- Heat up tortillas on the stove. Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
- To assemble: Spoon 1-2 tbs salsa on a tortilla. Add the chicken, and garnish with cilantro. Roll up and enjoy.
Sunday Supper Appetizers:
Sunday Supper Soups and Breads:
Sunday Supper Main Dishes:
Sunday Supper Veggies:
SundaySupper Desserts and Snacks:
Sunday Supper Breakfast Faves:
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
I really wish we can just subscribe to our favorite TV channels, and not in bundle pack. Why? Because I only switch channels between Food Network and Cooking Channel. The rest..not so much, unless my favorite TV show is on. I tend to be a couch potato when it comes to food channel and thanks to hubs for letting me be like one once in a while. One of my favorite shows was Ask Aida. I love her calm and fun personality and how everything looks so easy when she’s on the screen.
When I heard she has her own book, Keys To The Kitchen, I knew instantly I had to get one because it covers all I need to know in the kitchen. It is essential for a rookie like me. So, last week, I got a chance to try one of her recipes from this book, Cheat Sheet Beef Pho. This recipe is so perfect for these cold rainy days, which I expect more lately so I have an excuse to enjoy this. You won’t believe how simple and delicious it is.
Cheat Sheet Beef Pho ( Faux Pho Bo)
- 2 tbs canola, grapeseed, or peanut oil
- 2 yellow onions, halved
- One 3-in piece fresh ginger, halved
- 4qt beef stock or low-sodium broth
- One 3-in cinnamon stick
- 3 star anise pieces
- 3 whole cloves
- 1/3 cup fish sauce
- 3 tbs packed light brown sugar
- 1 tbs kosher salt
- One 12-oz package banh pho (flat rice noodles)
- 1lb flank steak, London broil, sirloin, or eye of round, sliced as thin as possible
- 2-3 Thai chiles, trimmed and thinly sliced
- 2-3 handfuls bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 1 white onion, sliced paper thin
- Chili-garlic hot sauce (such as Sriracha) or hoisin sauce (or both), for serving
- 2 limes, cut into wedges, for serving
- For the broth: Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onion and ginger and cook, stirring occasionally, until browned and caramelized, about 10 minutes.
- Add all the remaining broth ingredients and bring to a boil.
- Decrease the heat to low, partially cover, and simmer until the broth is infused with flavors, at least 30 minutes, for a very light flavor, and up to 3 hours for a richer flavor.
- Taste the broth, and add more fish sauce, salt, or sugar, as needed. Strain the broth and set aside until ready to use.
- For the pho: Return the broth to the pot and place over medium-high heat. When the broth simmers, add the rice noodles and cook according to package directions or until tender.
- Meanwhile, place the remaining ingredients on a serving platter. When ready to eat, fill soup bowls with the noodles and top with raw meat slices.
- Ladle broth into each bowl, serve, and let guests garnish the pho to their liking.
Click here to know more about Aida Mollenkamp.
It’s good to be back! Though I did not go on vacation, but I’m happy to be here. Last week was a disaster. If you follow me on Twitter, you might read that my computer was infected with virus. I had no idea how it happened, but my laptop was working fine in the morning and started to crash right after my early meeting. First, I thought I had problem with my network (it happened just two weeks before that), but then the network was fine. So, my next guess was the docking station but that was fine, either. Feeling helpess, I finally reached out to my I.T. technician but since I work remotely, I had to wait the next day for them to come. That part I could handle. They tried to virtually got connected with me but it did not work. The most devastating part was when I lost my desktop files. All my sweat, tears, and blood for months suddenly dissapeared.
Devastated, I went home and I just needed something to cool my brain. LOL. So, I decided to make this granita and it just happened I had all the ingredients at home. Lucky, huh? The next day, the I.T. guy came in and took a quick look on my machine. It took him more than usual to fix my machine and pretty much he had to restore everything back. Good news is I now have a brand new machine, but the bad news is all my saved items in my browser are gone and I have to start all over again. The best news came in two days ago when all my desktop files appeared on my screen. I was so happy and saved them right away! Yeah, lesson learnt, but yay for that!
- 8 cups watermelon cubes
- Juice of 1 lime
- 1-2 tbs thinly sliced/ chopped basil
- 3 tbs granulated sugar
- Honey (optional)
- Combine all ingredients in a blender and process until smooth. Transfer the mixture to a shallow dish and freeze them for 2-3 hours.
- Begin scraping the frozen top layer lightly, and return to the freezer. Repeat the occasional scraping process a couple of hours later until the entire mixture is shaved.
- Store and cover in plastic wrap until serving.