Avocado Toast With Mango, Chili Powder, and Mint Recipe

Avocado Toast With Mango, Chili Powder, and Mint Recipe

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. Unfortunately, it can be hard to predict just how sweet they’ll be. If you’re working with an especially ripe or fruity mango, make sure to compensate with additional lemon juice to keep the sweetness in check. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. Chopped mint delivers an aromatic, herbal touch, but basil would do nicely here as well.

Click Avocado Toast With Mango, Chili Powder, and Mint Recipe.

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1 slice country or sandwich bread, approximately 1/2 inch thick
Extra-virgin olive oil
1/2 medium pitted and peeled Hass avocado
6 (1/4-inch-thick) slices mango from 1 small peeled and pitted mango, or enough to cover surface of bread
Freshly squeezed lemon juice to taste, from 1/2 lemon
Ancho chili powder
Freshly chopped mint leaves, for garnish
Flaky sea salt


1.Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of mango, sprinkle with a squeeze of lemon juice, and dust with a dash of chili powder. Garnish with mint and salt. Serve.


Avocado Toast With Mango, Chili Powder, and Mint Recipe
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This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

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Click here for southwestern sweet salad recipe!


3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)


1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

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Dutch Baby With Lemon Curd and Berries

Dutch Baby With Lemon Curd and Berries

Lately I’ve been really loving these Dutch Babies!  You might be wondering what exactly is a Dutch Baby.  No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.

A Dutch Baby is sort of a cross between a pancake, a crepe, and a popover.  And before you can ask it did not originate in the Netherlands, in fact there is nothing “Dutch” about it.  It is also called a German Pancake and in Germany is called an Apfelpfannkuchen and was originally served as 3 small pancakes with lemon squeezed on it and then sprinkled with sugar.  Somehow it evolved into larger sized pancakes.

But back to the name, the story goes that a Seattle diner called Manca’s Cafe back in the 1900s to the1950s served the German Pancake called Deutche Pancake (Deutche is the German word for well German).  The owner’s name was Victor Manca, and his young granddaughter could not pronounce Deutche, instead she called it Dutch.  And so the Americanized German Pancake was born!

However it got its name it’s still a delicious addition to breakfast, lunch, or even dinner; remember you can top it with just about anything.  I’m not a big pancake fan, but I do love crepes; unfortunately I seldom make them at home because I really don’t like standing at the stove frying either one, I find it tedious.  That’s why I love a Dutch Baby!  It’s not fried, it’s baked!  Now that’s something I can definitely get behind!.

Seriously Dutch Babies are super easy to make, you just mix the ingredients together, pour the batter in a cast iron skillet, pop it in the oven and in less than half an hour your Dutch Baby is ready to be topped and served!  Easy peasy nice and breezy!

I’m sharing this simple Dutch Baby recipe today.  I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert!  You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner.  In short just top it anyway you want!

Now this recipe makes a large Dutch Baby, I made it in a 10″ skillet.  You can adjust the recipe to suit your needs or if you like you can split the batter between two 5″ skillets and have personal pan Dutch Babies that each person can top the way they want.  If you’re making the large version just slice it up into wedges like you would a cake to serve.



Dutch Baby With Lemon Curd and Berries
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Dutch Baby With Lemon Curd and Berries
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  1. Place eggs, flour, milk, sugar, vanilla, salt, and lemon zest into a blender and blend until smooth
  2. Place butter in a cast iron skillet or any type of heavy skillet and place it in the oven until butter has melted.
  3. Pour batter into pan and bake for 20 minutes until the edges have puffed up and the pancake is golden brown
  4. Lower oven temperature to 300 and bake another 5 minutes
  5. Remove from oven and spread with lemon curd, top with fresh berries, and sprinkle powered sugar over all.
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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies, it’s been a staple at our house ever since I can remember.  Of course everyone has their favorite recipe for chocolate chip cookies.  I have to admit I’ve gone thru several over the years.  But in recent years we’ve had to tweak our favorite recipe for my grandson Jett who is allergic to eggs, dairy, and nuts; all ingredients of the ever popular chocolate chip cookie.  Of course the nut thing is the easiest one to deal with, just don’t add them to the cookie dough; the dairy and egg part proved a bit more challenging.  After some trial and error and lots of reading, we finally came up with a recipe for Vegan Chocolate Chip Cookies!  One that everyone can enjoy!

Most people think, myself included, think that it’s easy to convert favorite recipes into vegan recipes by simple substituting the allergens with vegan products or omitting those that you don’t have a substitute for.  This usually works out well so long as you know exactly which items to omit or substitute; you have to remember some ingredients have hidden allergens meaning unless you’re super vigilant you might miss.  In this case the chocolate chips, it has milk a dairy product!

So what exactly do you substitute or omit to make Vegan Chocolate Chip Cookies?  In our case since Jett’s allergic to eggs, dairy, and nuts we must omit the nuts, that’s easy.  Then we must substitute the diary (butter) and chocolate chips, then deal with the egg issue.  Thankfully there are lots of vegan products that will work.  We use Earth Balance Buttery Spread instead of butter and Enjoy Life Semi-Sweet Mini Chocolate Chips instead of the regular chocolate chips like Nestles.

As for the egg we decided to simply just omit it, it works fine.  (If you feel like you must substitute the eggs you could try using 1/4 cup applesauce per egg or 1 Tbl ground fllax seed dissolved in 3 Tbs Water per egg.)  But honestly for Vegan Chocolate Chip Cookies you can just omit the eggs, it works just fine.

So here is what you need for Vegan Chocolate Chip Cookies!

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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Vegan Butter like Earth Balance Buttery Spread
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups Enjoy Life Semi-Sweet Mini Chocolate Chips


PREHEAT oven to 375° F.

Sift together flour, baking soda, and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Gradually beat in flour mixture. Stir in chips.

Drop by rounded tablespoon onto parchment or silicone mat covered cookie sheets.

BAKE for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Vegan Rice Krispy Treats

Vegan Rice Krispy Treats

When you’ve got someone in your household that is allergic to dairy, eggs, and nuts finding treats for them can be very challenging.  Most ready made snacks contain at least one or more of these allergens or are made in a facility that uses these ingredients.  So really the best solution is to make homemade snacks, that way you know they’re allergen free.  That’s pretty much what we do for my grandson Jett.  And one of his favorite snacks are Vegan Rice Krispy Treats.

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We used to make a vegan and non-vegan versions of the same snacks, but that just got too tedious.  Then we discovered that the other kids will happily eat the Vegan Rice Krispy Treats so we just started making the vegan version.

Really you can convert most of your recipes into a vegan version, just find substitutes for animal products.  The hardest thing to sub in my opinion are eggs, but since the original recipe for rice krispy treats don’t require eggs any way Vegan Rice Krispy Treats are the perfect choice to start with.

The recipe for these treats have just 3 ingredients rice krispy cereal, marshmallows, and butter.  Easy enough to substitute right?  Well it should be as long as you can get your hands on vegan marshmallows.  What?  You thought marshmallows were already vegan?  Surely you jest!

First of all one of the ingredients in marshmallows is gelatin, and gelatin is an animal product.  Don’t ask me to go into details, but if you don’t believe me ask Siri or Alexa.  Anyway there are vegan marshmallows in the market, you just got to find some!  The most popular ones seem to be Dandies Vegan Marshmallows, we use the mini ones for Vegan Rice Krispy Treats, I find they melt better and faster than regular sized marshmallows.

Ok we got the vegan marshmallows now we need to find a substitute for the butter, now butter is definitely an animal product, but you knew that right?  There are several brands to choose from, we use Earth Balance.

Now that’s 2 out of 3 we got substitutes for, now for the good news.  Rice Krispy cereal is Vegan!  Yaaay!  We’re ready to roll!

What you need to make Vegan Rice Krispy Treats:

3 Tbs Earth Balance Buttery Spread or any brand of Vegan Butter

4 Cups Vegan Marshmallows

6 Cups Rice Krispy Cereal

And here’s how to make your Vegan Rice Krispy Treats

Melt butter in a large pot over low heat

Add marshmallows and stir until completely melted

Remove from heat and stir in cereal

Spread evenly in to a 9×13 pan that’s been coated with your vegan butter

Let cool then cut into squares

Store left overs in air tight containers

Did you know that there are seasonal Rice Krispy cereals?  Yes there are!  It’s the same cereal, they just mix in seasonal colors like red and green kernels for Christmas.  So if  you’re making holiday treats look out for the seasonal cereals to make your Vegan Rice Krispy Treats more fun!



Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!

My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.

These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.

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Click here Chinese bbq pork buns for more recipe!

5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)

For the filling:

2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)


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