Sunday, April 30, 2017

Spicy Micheladas #SundaySupper

A refreshing drink that’s full of flavor but light on alcohol, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. They are the perfect brunch or party cocktail, specially if you are celebrating Cinco de Mayo.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Until a few years ago, I had never heard of a michelada. Just wasn’t on my radar until my mom brought some home from the store. I’m not a big fan of the store-bought version but spicy micheladas made at home, with extra lime and hot sauce? Count me in! (I’ll make you some when I’m home, Mom. So much better than those cans!) 

Today my Sunday Supper group is sharing easy Mexican or Mexican-inspired recipes for your Cinco de Mayo parties. This spicy michelada recipe is an amalgamation of several I found on the internet. Many claim to be authentic but they vary widely. Some have tomato or clamato juice. Others insist that the only things that should be added to the beer are lime juice, salt and chili. Then there's the whole chelada vs michelada controversy. Apparently it all depends on where you are from in Mexico.

Since I’m sitting in Dubai, where the hot summer is already upon us, this is my version. You can mix them up in a pitcher but I prefer to have all the ingredients to hand and make them one by one. That way you can vary the spiciness for each individual.

Note: 1 1/2 oz is one jigger. If you have one of those, it makes for easy measuring.

Ingredients for 1 spicy michelada
1 1/2 oz or 44ml fresh lime juice
3 oz or 88ml tomato or V-8 juice (We like the low sodium version since we add Maggi Seasoning.)
Mexican beer
Several shakes each, or to taste:

  • Worcestershire sauce
  • Maggi Seasoning
  • Hot pepper sauce

To serve:
Sea salt
Cayenne pepper
Lime wedge

Sprinkle sea salt and cayenne pepper in a small saucer. Use a lime wedge to wet the rim of your glass and place it upside down in the saucer so that the salt and cayenne stick.

Add three or four ice cubes to the glass, then the lime juice and tomato juice, along with the Worcestershire sauce, Maggi Seasoning and hot pepper sauce. Stir to combine.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper
Top up with cold beer and stir gently. Add a lime wedge to the rim of the glass.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper


How do you celebrate Cinco de Mayo? How about making one of these easy recipes while you sip on spicy micheladas? Start with the Carlota de Limón (my Sunday Supper Movement recipe) and get it in the freezer. Easiest dessert ever! I fancied it up by adding strawberries and whipped cream, but you can also serve it just as is.

Sunday Supper recipes: Carlota de Limón - Lime Charlotte

Many thanks to our event manager Cricket of Cricket’s Confections and Shelby of Grumpy’s Honeybunch for their behind the scenes work!

Sunday Supper Easy Cinco de Mayo Recipes




Sides and Sauces



Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Tuesday, April 18, 2017

Chewy Almond Macaroons #CreativeCookieExchange

Chewy almond macaroons are super simple to make, delicious to eat, and beautiful on a platter for your tea party, brunch or shower. Made with whipped egg whites, they are simultaneously fluffy and chewy.

Food Lust People Love: Made with whipped egg whites and ground almonds, chewy almond macaroons are simultaneously fluffy and chewy. You can't eat just one!

If you ever make a custard dessert, like banana cream pie, that calls for only egg yolks, make sure to save the egg whites in an airtight container in your refrigerator. They are perfect for these macaroons!

This recipe is easy since, aside from whipping the eggs, the whole thing mixes in the food processor. I had them made, start to finish in under half an hour. Seriously. They are chewy on the inside and crispy on the outside and even a non-sweet lover like me couldn’t stop at just one. There is no higher accolade.

4 egg whites
8 oz or 225g ground almonds
10 oz or 280g sugar
1/2 teaspoon baking powder
Pinch of salt
About 24-30 roasted, unsalted almonds

Preheat your oven to 400°F or 200°C. Line your cookie sheet with a piece of parchment. I usually put a small shot of cooking spray between the parchment and the cookie sheet to help the parchment stop sliding around as you move the tray from counter top to oven. Learned that little trick the hard way. It wasn’t pretty.

Beat your egg whites with a whisk until they are nice and frothy.

Put your ground almonds in the food processor and add in one quarter of the egg whites. Eyeball it. No need to measure. Process it for a count of 10-ish.

Now add half of your sugar. Process again until thoroughly mixed. Scrape the sides down if necessary.

Add another quarter of the egg whites. Process again.

Now add the rest of the sugar. Process again.

The original recipe I was almost following said you should be able to form balls out of the dough so you should add just enough of the remaining egg white to get ball-making consistency. But, I’m telling you, this stuff was sticky and I could see that making balls would be an enormous mess.

So, I added enough egg whites to make the dough the consistency of a very thick butter cream icing, that is to say, one that would hold its shape but could still be put in a piping bag to be squeezed out of a large cake decorating tip. (I suppose you could also drop spoonfuls on to your cookie tray. They wouldn't be as pretty but they sure would taste the same.)

If you think that piping sounds like a good idea, add another 1/4 of the egg whites. Process again.

Add in the baking powder and pinch of salt. Process again.

Only you can judge so if you need to add the last quarter of the egg whites. I threw it away.
On your parchment covered cookie sheet, just squeeze out a circle of dough and then fill it in, finishing with a nice point in the middle.

Top each macaroon with a roasted almond.

Bake for 12-15 minutes or until lightly golden on the bottoms and around the top. You do not want them to dry out. The smell of baking almonds is heavenly.

Cool on a wire rack, although I defy anyone not to eat one warm. Can’t be done.

Chewy, moist, delicious. No kidding.

My kitchen helper. That's his intent look, following the macaroon from my plate to my mouth.
And no, I did not give him one. He got a puppy treat instead.

This month my Creative Cookie Exchange group is making meringues, or indeed any cookie that calls for whipped egg whites! Many thanks to Felice from All That's Left Are The Crumbs for handling the behind-the-scenes work this month. Check out all the lovely meringue-ish cookies we've baked for you! Yeah, okay, so mine are the only ones not named Meringue. I'm okay with that.

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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Food Lust People Love: Made with whipped egg whites and ground almonds, chewy almond macaroons are simultaneously fluffy and chewy. You can't eat just one!

Sunday, April 16, 2017

Baked Chili Maple Bacon

Kick your brunch bacon up a notch by brushing it with chili-spiked maple syrup. This baked chili maple bacon is cooked in the oven, for crunchy bacon without the splattering grease.

I am a huge fan of bacon for breakfast or brunch, especially when it is combined with sweet and spicy elements like chili peppers and maple syrup.  Today my Sunday Supper group is sharing brunch recipes that can be made ahead of time. I suggest you bookmark this post for Mother's Day.

1 lb or 450g thick cut smoked streaky bacon
1 small hot red chili, stem removed
1/8 cup or 30ml maple syrup

Preheat your oven to 350°F or 180°C.

Place your bacon strips single file on wire cooling racks set in two baking pans.

Use a mortar and pestle to grind the chili pepper, even the seeds if you like things spicy, into a fine paste. Add in the maple syrup and stir well to combine.

Bake the bacon for 20 minutes, switching the pans from top to bottom shelves in the oven midway through.

Remove from the oven and brush with the chili maple syrup. Return to the oven and bake for 5 more minutes.

Remove from the oven and turn the slices of bacon over. Brush with the rest of the chili maple syrup. Return the bacon to the oven and bake for another 5 minutes or until the bacon is done to your liking.

Enjoy warm or to save it for the next day, wrap the baked chili maple bacon in foil and store in the refrigerator. Reheat in the oven the next morning, still wrapped in the foil, or remove the foil to warm in the microwave.

Many thanks to our event manager, Cricket of Cricket's Confections and our host, Cindy of Cindy's Recipes and Writings. Check out these great links from our Sunday Supper tastemakers.

Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries


Sides and Veggies


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