If you asked my opinion on mushroom 12 years ago, I’d give you a whole different answer than what I will give you today. I could not eat mushroom – any kinds of mushroom – until the day when I went out with a group of friends and they introduced me to the world of mushroom. I normally spent my Sunday afternoon hanging out with friends and one day, a friend suggested this particular noodle place, which then became our favourite eating spot. Their specialty is BBQ Pork Noodle with mushrooms. They always put lots of mushrooms in the dish. I would felt so guilty to leave leftovers in my plate, so I had learned to eat the mushrooms. Really, you wouldn’t want to see my expression when I first tried it. But I’m glad that I did – since then, I’ve fallen in love with mushrooms. In fact, now I tend to add mushrooms in almost everything I cook, including this dip.
Mushroom & Bacon Dip
- 6 slices thick-cut bacon
- 8 oz. white mushroom, cleaned and chopped
- 1 cup shiitake mushroom, soaked in boiling water for 20 minutes, then cleaned and chopped
- ½ cup diced bell peppers
- 4 cloves of garlic, roughly chopped
- ½ cup diced onion
- 2 tbs thinly sliced leeks, white and pale-green parts only
- 4 oz. sour cream
- 3 oz. cream cheese, softened
- 2 tbs sliced scallions
- 1 tsp finely chopped fresh thyme
- Cook bacon in a medium heat until crisp, about 5 minutes per side. Drain on paper towels and coarsely chop the bacon. Reserve the bacon fat.
- Add 2 tbs bacon fat to the skillet. Add leek, bell peppers, onion, and garlic, then cook over medium heat. Add the mushroom, then salt and pepper. Add fresh thyme and transfer to a plate.
- Whisk the cream cheese and sour cream in a bowl until smooth. Add mushrooms, bacon, and scallions. Scatter over dip or serve with waffle chips.
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.