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5 Coffee Shops Worth Instagramming

Coffee shops are no longer just for those with newspapers in hand looking to relax or to gossip with your friends on the couch like an episode of Friends. Shops today are not only trying to satisfy customers with their product but are looking for the total package appeal. From engaging interior design, beautiful gardens, and unique exterior appeal you can now find some of the most eye catching, photogenic, Instagram worthy spots to have a cup of joe. This article is going to name a few of the best coffee shops worth stopping at to capture unique photos that will have all your coffee enthusiast Instagram followers beaming with envy.

5 Coffee Shops Worth Instagramming

Truth Coffee, Cape Town, South Africa

Truth Coffee has been recognized as one of, if not the best coffee shop in Cape Town, South Africa. Its outdoor scenery might not be at the top of the list, but its indoor charm is one for the books, simply beautiful. It is so unique and detailed in its decor and not lacking one bit in its quality of food and coffee. It has a distinct modern industrial design with exposed piping, beams, and lighting, displayed typewriters and singer sewing machines, and a vintage cast iron drum for hand roasting coffee. The intention of its interior design matching the quality of their coffee is both unique and detailedly magnificent. Many simply state, Truth Coffee, is THE Truth!”.

Salvaged Ring Cafe, Nha Trang City, Vietnam

The Salvaged Ring Cafe was ranked in the top 20 of the world’s best architectures in 2014 at The World Architecture Festival. This economically friendly and all around beautiful cafe is located among the countryside of Nha Trang City in Vietnam. The cafe was eloquently designed by the architects of a21 studio and constructed primarily of scrap wood, coconut leaves, and locally sourced rocks. The circular flowing architecture blends into its natural surroundings and provides a feeling of being one with the outdoor scenery. Its open contoured design encourages refreshing air flow and natural light, and its curves provide a beautiful outpouring from the highway where you arrive down to a flowing river and lush courtyard. The natural allurement of this cafe will help you relax while you enjoy a cup of coffee in a tropical oasis.

Dreamy Camera Cafe, Yangpyeong, South Korea

The Dreamy Camera Cafe in South Korea is a dream Instagram post for the photograph enthusiast. A bold red Rolleiflex camera makes the shape for this unique cafe that sets among the grandiose South Korean landscape that is picturesque in all four seasons. Inside its camera exterior this cafe also provides a museum where you can interact and marvel at evolving photos and technology.

Take a few polaroids to leave behind and enjoy the view of the rolling hills outside of Seoul, South Korea. There’s good reason why this Cafe is ranked #10 by Buzzfeed’s “Coffee Shops Around the World You Have to See Before You Die.”

Fair Folks & Goat, New York City, United States

An entrepreneur and coffee addict’s paradise, Fair Folks & Goat describes itself as a “membership cafe.” For $25 a month customers can enjoy unlimited coffee and tea including signature cold brew imported from New Orleans. The funky cafe is also a clothing and accessories shop that helps deliver inspiration to the artists, start-up staffers, writers, and other laptop warriors you’ll see in inside. The turquoise exterior is too cute for words. Oh, and the goat-themed items will be a hit on your Instagram feed.

Open Farm Community, Singapore

Among the open air and lush greenery this farm to table restaurant and cafe has so much beauty inside and out. This is not only a quaint spot for lunch or coffee but a total dining experience. If you’re into Instagramming your food — this is your place. Each plate is a work of art almost too beautiful to eat. You can also take a tour of the farm from its local farmers and immerse yourself in herbs and vegetables soon to be transferred to the table through the Open Farm culinary experience. A cafe, gift shops, and kid-friendly exterior houses activities for all ages. Enjoy a hot mug in the cafe or sit out on the patio and observe the wonderful 35,000 square feet of charming terrain.

Cauliflower Rice, New Year's Resolution, New Year, healthy, healthy recipes

How Cauliflower Rice Could Save Your New Year’s Resolutions

Kick-off 2017 in a healthy way with our favorite recipes using cauliflower rice that won’t sabotage your New Year’s resolutions.

If there are two words which can easily sum up my 2016, they would have to be ‘cauliflower rice’. Since discovering it at the beginning of the year it has become a true staple in my kitchen and there probably hasn’t been a single day that I haven’t had a serving of it left over in my fridge. Cauliflower rice is easier to cook than rice, just as versatile an ingredient and automatically slashes the carb and calorie load of any meal. As someone who’s used to having dinner relatively late, this is an absolute godsend. While a cup of brown rice boasts 238 calories, the same amount of cauliflower rice has only 28. If you want to seamlessly reduce calories to your daily food intake, cauliflower rice is simply invaluable.
Clean and healthy eating is undoubtedly right at the top of people’s New Year resolution list, year after year. Yet the majority invariably revert back to old habits (you know, those greasy-take-away-3-times-a-week-type habits) by the time February rolls around. Somehow, there is a misconception that healthy = boring. Stop that vicious cycle of resolution failure by incorporating cauliflower rice into your favorite tropical meals. We promise it’ll be the most effective way to keep your New Year’s resolution of clean and healthy eating, all year long.

Cauliflower Rice Recipe

Let’s get the cauliflower rice recipe out of the way first, and then we’ll offer a few suggestions on how to utilize it in tropical recipes.

Cauliflower Rice

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Ingredients

1 Head of Cauliflower

Instructions

Cut the cauliflower into small florets, including the stalk. Give everything a good rinse under the tap.
Steam for 15 minutes or microwave on high for 7 minutes, until very soft. It is important not to boil the cauliflower in a lot of water, otherwise it becomes waterlogged, rendering more of a cauliflower sludge rather than cauliflower rice.
When cooled, transfer to a food processor and pulse lightly 2-3 times, until the cauliflower resembles rice. Do this is small batches.

Congrats, now you’ve made cauliflower rice in a million recipes.

There’s a very good reason why rice is the tropical world’s most consumed staple. It’s easy and relatively cheap to grow, filling when consumed and boasts a long shelf life. Not so much with cauliflower rice (just yet). So although you may not find it served in restaurants in the tropics, it is an invaluable and healthy way to reproduce your favorite tropical dishes at home. The genius thing about it is that you’ll be inadvertently consuming yet another serving of vegetables at every meal. Surprisingly, I find that once riceified, cauliflower reduces in volume quite a bit, so one whole head only feeds 2 people as a main meal or even side dish.

Cauliflower rice can be used in place of rice in just about every tropical meal recipe, from fried rice to tropical stuffed bell peppers, pilaf (add coconut oil and macadamia nuts for added oomph) and Mexican chili con carne (recipe to follow) although the cauliflower & refried beans combo can have some undesirable side-effects, so I tend to skip red beans when using cauliflower, using cannellini instead. So go ahead and make your first batch of cauliflower rice and we’ll assure you, it’ll be the best and healthiest addiction you’ll ever enjoy!

Cauliflower Chilli con Carne

Mexican Chilli is my go-to guilt food, that one comforting meal that, with just one mouthful, makes everything in my world right again. I guess that’s where the term ‘soul food’ comes from. But chili is as bad for my waistline as it is good for my soul, mostly because I tended to devour it alongside a bowl of fried tortilla chips. My bad. However, since I’ve discovered cauliflower rice (you probably saw that coming!) I’ve drastically reduced the calorific content of this spectacularly tasty dish. So much so, that I can safely make it once a week without having to fast for 3 days afterward.

Buen provecho!

Chili Con Carne with Cauliflower Rice

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Ingredients

1 brown onion, grated
1 carrot, grated
2 stocks celery, grated
1 red bell pepper, grated
200gm lean beef mince
1 tsp cumin powder
1 tsp smoked paprika powder
1 can cannellini beans, drained
1 cup cherry tomatoes, halved
1 can tomato puree
2 cups boiled water
Chopped red chilies, to taste
1 avocado, cubed
1 bunch coriander, finely chopped
Vegetable cooking oil

Instructions

Sautee the onion, celery, pepper for a few minutes until soft and onion is translucent.
Add the spices and mince and cook for a few minutes until the mince has browned.
Add the cannellini beans, cherry tomatoes, and tomato puree to the pot, stirring well. Pour in 2 cups of water, lower the heat and simmer gently for 30 minutes.
Once the stock has reduced, turn off stove and stir in a little of the chili, as well as salt and pepper. Allow to cool before tasting for spiciness, and adjust accordingly.
Reheat to serve, pour into individual bowls, top with diced avocado and chopped coriander.
Serve with cauliflower rice

Grilled Creamy Chicken & Mango Skewers

One of the most delightful aspects of tropical cuisines is that they have such a knack for including a mix of delectable fruits in almost every dish. Mangoes are the national fruit of the Philippines, yet this golden and flavorsome tropical fruit is grown in every corner of the globe: from Brazil to Indonesia, Nigeria to India. Mangoes are not only packed with antioxidants, but they can turn a humble grilled piece of meat or seafood into a symphony of taste. In this recipe, you can substitute chicken with prawns, or prepare a batch of each, served alongside a roasted vegetable salad and cauliflower rice for a hearty and healthy main meal that is ridiculously easy to make.

Chicken & Mango Skewers

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Ingredients

1 lb chicken breast, cubed (or 1 pound fresh prawns, shelled and deveined)
Flesh from 1 mango (or 1 can mango puree, with no added flavor or sweetener)
1 tsp cumin powder
1 jalapeno, finely chopped
Salt and pepper to taste
Packet wooden skewers, soaked in water
Juice of 1 lime
Cooking oil spray
½ cup chopped fresh coriander

Instructions

In a food processor, blend the flesh of the mango with the cumin, jalapeno, and lime juice, and season to taste with salt and pepper.
Marinate the chicken cubes (or prawns) in ⅔ of the seasoned mango puree for a couple of hours, or even overnight for extra flavor.
Fire up the grill, skewer the chicken or prawns, and grill until cooked through.
Top with remaining ⅓ mango puree and sprinkle with coriander. Serve with cauliflower rice.

Grilled turkey, healthy recipes, cauliflower rice, BBQ turkey

Jamaican BBQ Turkey

Spices are a healthy-nut’s best friend, that one cooking trick that makes healthy, fat and sugar free meals taste hearty and delicious. This Jamaican BBQ turkey recipe is absolutely delicious, and the tasty white meat is made creamy and tender by a mouthwatering marinade of spices including cinnamon and clove, as well as lime juice.

This recipe is super easy to prepare and cook and, served together with the cauliflower rice makes for a fantastic meal. You can also marinade fresh turkey pieces and freeze until needed.

Jamaican BBQ Turkey

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Ingredients

4 large turkey pieces, with bone
1 spring onion, chopped
2 cloves garlic, crushed
2 green chillies, chopped
1 tbsp grated fresh ginger
1 tsp allspice powder
¼ tsp cinnamon powder
½ tsp clove powder
1 tbsp soy sauce
1 tbsp juice of fresh lime
1 tbsp olive oil

Instructions

Combine the turkey pieces with all the other ingredients in a bowl and mix well, rubbing the herbs and spices into every nook and cranny of the meat.
Marinade overnight – or a minimum of 8 hours.
When ready to cook, preheat BBQ or grill.
Remove turkey pieces from marinade mix and place on BBQ, cooking until juices are clear. Turn only once.
Meanwhile, collect leftover marinade and bring to boil, cooking for 3 minutes.
Serve BBQ turkey, with boiled marinade on top, and alongside a serving of cauliflower rice.

Savory Tropical Dishes for New Year’s Eve Dinner

Make New Year’s Eve dinner an affair to remember, with a delectable selection of savory tropical dishes.

Hosting a soiree for New Year’s Eve can be a daunting prospect, we know. With little time on your hands during this hectic season, concocting an exciting menu with minimal effort can seem like a mission impossible. But don’t fear, the tropics are here!
Try some savory tropical dishes to bring your New Year’s Eve dinner to life. And to make your job even easier, we’ve selected meals that suit a cocktail party if you’re aiming for a more casual affair.

Tropical Dishes for New Year’s Eve Dinner

Soy & Sesame Chicken Wings

Get your New Year’s dinner party started right with these sensational sticky chicken wings smothered in gooey sweet and savory soy sauce. They’ll transport your taste buds to the bustling night food markets of Southeast Asia with just one bite.

Soy & Sesame Chicken Wings

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Ingredients

1 cup soy sauce
¼ cup red wine vinegar
½ cup brown sugar
½ tsp grated ginger
½ tsp onion powder
1 packet sesame seeds
1 lb packed pre-cooked chicken wings
2 tbsp corn starch
½ cup water

Instructions

Combine all the ingredients (except the sesame seeds, chicken, corn starch and water) in a saucepan, combine and bring to a simmer.
Combine the water and corn starch, mixing well.
Add the corn starch mix to the sauce and bring to a boil. Stir often as the sauce continues to boil for 10 minutes, stirring often. The sauce will thicken as it cooks.
Once achieved desired consistency – it should be quite thick – remove from stove and cool.
Just before serving, heat a non-stick skillet and warm the chicken wings for 5 minutes.
Add the sauce to the skillet, mix thoroughly and cook for 2 more minutes.
Sprinkle the sesame seeds evenly over the chicken wings, mix well and transfer to serving platter.

Chorizo, Potato & Avocado Sopes

Sope is one of Mexico’s most adored finger foods. It consists of a cornmeal-based shell, topped with a host of savory ingredients. At home, sope shells are fidgety to make and rather time-consuming, but you can buy them ready-made right here, effectively making this a quick, simple recipe. If you’re hosting a more formal dinner, swap the corn tartlets for a pie crust, and follow the recipe to make a much larger quiche — then serve with the Cuban salad featured below.

Chorizo, Potato, & Avocado Sope

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Ingredients

4 potatoes, washed, peeled and diced
1 lb chorizo sausage meat (simply buy chorizo sausages and remove meat from skin)
1 red onion, finely chopped
1 avocado
1 lime, juiced
½ cup chopped cilantro
1 tbsp olive oil, for cooking
Salt & Pepper to taste

Instructions

Boil the potatoes in plenty of salted water until tender. Drain and set aside.
Cook the chorizo in a little oil using a heavy-based skillet, for approximately 5 minutes, breaking up the meat as it cooks.
Add the chopped onions and continue to fry for a further 10 minutes.
Add the boiled potatoes to the chorizo mix and cook whilst smashing most of the potatoes with a fork. Continue until most of the mix has browned nicely. The crunchy bits are the best!
Mash the avocado in a bowl, add the lime juice and mix with the cilantro. Salt and pepper to taste.
When the chorizo mix has cooled (but is still warm), prepare the sope case or pie crust as per packet instructions, fill with chorizo mix and top with dollops of avocado.

Cuban Chicken Salad

Whether for a formal sit-down dinner or served in single-serve cups with gorgeous mini spoons for a stand-up app, this fresh chicken salad will go down as a treat. Traditionally, an ensalada de pollo includes boiled potatoes and a mayonnaise dressing, but we find that serving it on a bed of baby greens with a vinaigrette to be a much lighter alternative. Plus, the festive rainbow of colors will definitely bring your table to life too. Time-saving tip: Use ready-to-serve BBQ chicken breast cubes in place of diced chicken breasts.

Cuban Chicken Salad

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Ingredients

4 cup(s) fresh mixed baby greens
5 oz cooked skinless boneless chicken breast(s), diced
½ cup pineapple, diced
½ cup mango, diced
½ cup red pepper, diced
½ cup chopped black olives
½ cup celery, diced
½ cup cucumber(s), diced
½ cup red Spanish red onion, finely sliced
¼ cup cilantro, fresh, coarsely chopped
Ingredients for the dressing
2 tbsp unsweetened orange juice
1 tbsp rice wine vinegar
2 tsp olive oil
¼ tsp cumin
Salt & Pepper to taste

Instructions

Place the dressing ingredients in a mason jar, tighten the lid, and shake vigorously for one minute. Store in the fridge until needed.
Place all the salad ingredients in a large bowl and set aside until ready to serve.
Add the dressing to the salad bowl and combine well just before serving.

Caribbean NYE Rum Punch

Don’t worry, we didn’t forget about the alcohol. Celebrate the New Year than with a taste of the Caribbean in this bubbly rum punch.

Caribbean NYE Rum Punch

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Ingredients

3 oz. champagne
1.5 oz. rum
2 tsp brown sugar
2 lime wheels
6 mint leaves
Crushed ice

Instructions

Combine the desired rum and champagne in a large pitcher.
Place brown sugar, lime wheels and mint leaves in a cocktail shaker and shake vigorously to combine. Do this in batches. Add to pitcher.
Serve in chilled glasses or over crushed ice.

Side Dish, Alternative Side Dishes, Side Dishes, Holiday, Holiday Meal

Skip the Stuffing: 5 Alternative Side Dishes to Try This Holiday

Skip the stuffing, sweet potatoes and green bean casserole this holiday season and spice up your menu with these 5 Alternative Side Dishes from around the world. These unique and flavorful side dishes are a custom in many homes and will surely please the taste buds and spark conversation when your guests arrive.

Atkilt Wot – Ethiopia

Swap out the scalloped potatoes for this unique Ethiopian dish. Not only is it delicious, but it’s also healthy! Primarily made with cabbage, carrots, onions and potatoes the seasoning combination and ease of preparation will keep you making this side dish all year.

Atkilt Wot

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Cuisine: Ethiopian

Ingredients

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Instructions

Heat the olive oil in a skillet over medium heat.
Cook the carrots and onion in the hot oil about 5 minutes.
Stir in the salt, pepper, cumin, turmeric, and cabbage.
Cook another 15 to 20 minutes.
Add the potatoes; cover.
Reduce heat to medium-low and cook until potatoes are soft. Approximately 20 to 30 minutes.

Asopao – Puerto Rico

If you are looking for a comfort food or have some leftover chicken you need to get rid of after the crowd has left, try Asopao. This Puerto Rican chicken and rice dish is a great chicken noodle soup alternative and is just as delectable. Both satisfying and filling, this flavorful item is suer spice up your side dishes menu.

Asopao Con Pollo

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Cuisine: Puerto Rican

Ingredients

2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1 serving light adobo seasoning
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

Instructions

Season chicken thighs with black pepper and adobo seasoning.
Heat olive oil in a large pot over medium-high heat.
Cook and soften green pepper, red pepper, onion, garlic, and tomato paste in the hot olive oil for approximately 3 to 4 minutes.
Remove vegetables from the pot and set aside.
Pan fry chicken in the olive oil until browned, approximately 4 to 5 minutes on each side.
Return cooked vegetables to the pot.
Add rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes.
Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside. Approximately 20 minutes.
Stir in peas and olives and cook for another 5 minutes.
Remove from heat and discard bay leaf.
Stir in cilantro and serve.

Congri – Cuba

This red or black bean and rice recipe is so simple and easy, if you are in a rush you will not be disappointed by this Cuban side. Many of the ingredients you likely already have in the cabinet and it can easily be prepared ahead of time. Also, it’s a great way to sneak in a few more vegetables and fiber to an indulgent meal.

Congri

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Cuisine: Cuban

Ingredients

2 tsp olive oil
½ cup chopped green bell pepper, chopped
½ cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1½ cups water
½ tsp cumin
1 bay leaf
Oregano
Salt and Pepper (to taste)

Instructions

Heat oil on medium heat in a heavy, medium sized pot (if possible. Any medium sized pot will do)
Add onions, peppers and garlic and saute until soft, about 4-5 minutes
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper
Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water
Cover, reduce heat to low, and simmer 20 minutes
Removed from heat and allow to sit, covered, for another 5 minutes

Banh Chung – Vietnam

This Vietnamese dish has been enjoyed for centuries as part of the celebration of the Lunar New Year. Made with rice, beans, and pork, it is served at room temperature. Make a day or two in advance to save time the day of the event. Enjoy as an appetizer or snack.

Banh Chung

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Cuisine: Vietnamese

Ingredients

1¾ cups sticky (glutinous) rice, preferably long-grain
1 drop of green food coloring (optional)
¼ cup dried split mung beans
¼ teaspoon salt
2 tablespoons chopped shallots
1½ tablespoons fish sauce
1 teaspoon ground black pepper
5 ounces pork shoulder or butt, cut into ¼-inch-thick chunks
1½ tablespoons vegetable oil
2 (14" x 16") sheets plastic wrap plus extra
1 (14" x 16") sheet aluminum foil
2 (14" x 14") pieces banana leaf

Instructions

Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. Add the salt to the rice and stir to blend.
In a separate bowl, soak the mung beans for at least 4 hours.
Drain both just before using and set aside in separate bowls.
Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.
Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.
Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.
To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.
Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.
Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).
Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.
To serve, cut the packet (without unwrapping) into ½-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature.

Tamales – Guatemala

Tamales of Guatemala date all the way back to ancient Mayan culture. Preparation can be made into a group activity by gathering the family together to build a tamale assembly line. Tamales are usually made of corn meal, chilies, and beans hand-wrapped in a banana leaf or corn husk and steamed to perfection. Try different variations and sauces to make the side dishes unique to you.

Tamales

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Cuisine: Guatemalan

Ingredients

Mole Sauce

2 tablespoons pumpkin seeds, toasted
2 tablespoons sesame seeds, toasted
1 pasa or pasilla chili pepper, toasted and seeded
1 guaque chili pepper, toasted and seeded (or other chili pepper)
1 teaspoon ground cinnamon
¼ cup bread crumbs, toasted
2 ripe tomatoes, sliced
2 oz. bittersweet chocolate, melted
½ cup water
1-1/2 lb boneless chicken

Dough

1-3/4 lb masa harina
6 cups water
4 tablespoons sugar
½ lb butter or shortening

Tamales

16 banana leaves or aluminum foil (about 12×12 in)
Raffia (or butcher’s string) to close the tamales
16 small pitted prunes
32 raisins
32 pitted green olives

Instructions

Mole Sauce

Put all the sauce ingredients (except chicken) in a blender and blend for a few minutes until obtaining a smooth sauce.
Cook the chicken with the sauce in a covered pan over medium heat for 20 minutes.
Remove chicken and cut into thin slices or cubes.
Set aside the chicken and sauce.

Dough

Mix the dough ingredients together and simmer in a saucepan over low heat for 30 minutes, stirring often, until the dough is thick and smooth. Add water if necessary.

Tamales Assembly

Hover banana leaves over a flame for a few seconds on each side. Rinse each one.
In the center of each leaf, place a handful of masa and spread over a rectangle of 4×5 inches and 1 inch thick.
Place prunes, raisins and olives in the tamale.
Pour 2 tablespoons of sauce and a few pieces of chicken in each tamale.
Fold the leaf toward the center, seal, then fold the other end.
Tie the package with raffia (or string) as pictured.

Power of Saying Yes, Power of Yes, Yes, Saying Yes, Travel, Travel Blog, TropicsGourmet, tropics

The Power of Saying Yes

Stop being afraid of what could go wrong and start focusing on what can go right. – Unknown

Sometimes we just have to say “yes,” even if it scares us. Despite what your mother says, the majority of the decisions you make in life are not going to kill you. Saying yes can be uncomfortable, painful, annoying, and even embarrassing, but quite honestly looking back on all the times I’ve been miserable in my travels — those are some of my most cherished memories. I said “Yes” along the way knowing fear and failure were very real possibilities. What I found on the other side was exhilaration, laughter, contentment, and genuine happiness.

Fear is a powerful influencer and it permeates every inch of our lives. When my wife and I decided to quit our jobs to travel to the forgotten corners of the world and likewise when we chose to live out of a van in the wild in-betweens of America, I had serious trepidation. On our first trip to Asia, I couldn’t eat anything for days and the first few nights I laid in the bed awake scrutinizing every sound and wondering what I had gotten myself into. But every day I got up and made the choice to say “Yes” to new experiences. I said yes to exploring ancient ruins and starting conversations with strangers. I said yes to climbing mountains and eating tarantulas. I said yes to trusting people I had only just met and to changing my plans on the go.

There’s no time to waste when one hundred people are trying to fit on a fifty person bus in the middle of nowhere, miss it and your stranded, take your time getting off and the last room in town is booked. The best way to travel is to team up and double your odds. As we arrived in Nicaragua one night well after dark we scurried off the bus, grabbed our packs and made a quick introduction with two girls from Sweden. Understanding the urgency of the moment we joined forces and booked it down the dimly lit streets bouncing in and out of hostels until we found one. Over the next few days we got to know the girls better and we decided to travel on with them. Before long we found ourselves on the Isla De Ometepe, an island village in the middle of Lake Nicaragua. Needing a ride to our ferry the girls suggested hitchhiking, red flags, and sirens were going off in my head. Hitchhiking has gained a notoriously bad reputation in America and here we were contemplating doing it in the developing world. As a truck rounded the corner I had to make a decision, I said “Yes” and just a few short minutes later we were flying down the road in the back of a banana truck with smiles on our faces. Bad things could have happened, but instead the men couldn’t have been nicer and refused to take even a penny from us.

The next day we departed the ferry with our new friends and loaded into boats and headed up the Rio De San Juan. After some time we arrived at the small village of El Castillo. A remote village on the jungle border with Costa Rica, it has no roads, no cars, no ATM and no internet. Showers consisted of an oil drum filled with water and a cup. On a walk through town we encountered some locals who offered to take us out after dark on the river and give us an “authentic” tour. Our guide spoke exactly zero words of English and we soon realized we were the only boat anywhere on the river. Again, bad things could have happened, but instead it was an amazing one of a kind experience. Our guide corralled numerous lizards and cayman with his bare hands and let us hold them as we laughed hysterically at our complete and utter lack of ability to communicate with one another. It was another truly amazing experience, all because I said “Yes.”

I’m not advocating we all become “yes men”, there are plenty of times that require a firm no in life, but too many of us use “no” as a starting point when making decisions. Even if it is small daily decisions, it is our built in response. We avoid failure at all costs and want to shield ourselves from the uncertainty of change and saying no is the only way most of us know how to do this.

It’s hard to say yes because it leads us towards things that are unfamiliar and uncertain and this is scary. But when we look back on our lives the most exciting and growth filled times are also usually the most terrifying.

Take that trip, switch careers, don’t be scared, life is too short to live the same day twice. Have the courage to do the things you’ve always wanted to, start saying yes today.

Tres Leches, Tres Leches Cake, Cake, Dessert, Baking, TropicsGourmet

Step-by-Step Guide to the Perfect Tres Leches Cake

A princess once said, “Qu’ils mangent de la brioche,” which roughly translates to “Let them eat cake.” Trust that I take every opportunity to have my cake and eat it too. I think about all the birthday parties, weddings, and impromptu midnight cupcakes and all of the joy attached to such delights. Naturally, I would go to social media and profess my sweet tooth which inspired others to share their love for cake, and a phrase kept coming up: pan tres leches. Apparently, it’s to die for.

Sometimes, it’s sponge cake and other times it is a butter cake but both are soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. It’s very popular in Central and South America, as well as the Caribbean, but the origin of the tres leches cake is a bit harder to pinpoint. Recipes for soaked-cake desserts were present in Mexico in the 19th century, which may likely have been the byproduct of European cultural transmission into the Americas.

In the 1930s, Nestle had established subsidiaries in Mexico, Cuba, Argentina, Chile, and Venezuela and the company had been publishing pan tres leches recipes on cans of La Lechera – their condensed milk marketed to Latin America – which may have played a key role in spreading the word. So, thank you capitalism. Thank you for bringing a cake that is (allegedly) to die for into my grasp.

Please understand, I am the type that needs to try a new food for myself before I sing any praises and I do my very best to have my cake and eat it too. So, I’m going to make my own pan tres leches and you get to watch the kitchen insanity unfold.

Tres Leches Cake Recipe

Here are the ingredients:

1 cup flour
1 ½ tsp baking powder
¼ tsp salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 tsp vanilla extract

Tres Leches:

¼ cup heavy cream
14 oz sweetened condensed milk
12 oz evaporated milk
Topping:
1 can of whipped cream
Cinnamon for a light dusting

So first, we need to preheat the oven to 350 degrees. Grease and flour your cake pan.

Sift the flour, baking powder and salt into one large bowl.

Beat the egg yolks with ¾ cup of sugar on high until the yolks are pale yellow and then stir in the milk and vanilla.

Pour this mixture over the flour mixture and stir gently until it’s combined.

Beat the egg whites on high until soft peaks form. While still mixing, pour in the remaining ¼ cup of sugar and beat until the egg whites are stiff but not dry.

Fold this very gently into the batter until it’s just combined and then spoon it evenly into the prepared pan.

Bake for 35 to 40 minutes until the cake is done. Allow it to cool in the pan and then turn upside down onto a platter with a rim.

To make the tres leches, we will combine the three dairy products in a small pitcher.

I’ve always liked layered cakes so I cut the cake in half, stacked them and then pierced the surface of the cake several times. Then drizzle the tres leches mixture over the top and allow the cake to sit and absorb it. Yes, soak the cake.

Last we will spread some whipped cream evenly over the top and sides and decorate with a bit of cinnamon. Refrigerate until it’s time to serve because the cooler the cake, the better.

On my first bite, I immediately thought of horchata in the glorious form of cake and having it in two layers allowed for a balanced texture. This cake is definitely a keeper.

Travel, travel jobs, TropicsGourmet, travel work, earning money for travel, travel money

5 MORE Ways to Earn Money While Traveling

Enjoyed our top 5 Ways to Earn Money While Traveling? Looking for more creative ways to support your wanderlust?

Here are a few more genial ideas you may want to look into before you pack your bags and head out to discover the world.

5 MORE Ways to Earn Money While Traveling

1.Casual bar & restaurant work

The savior of many young backpackers, casual bar and restaurant work is phenomenal because it allows you to earn some cash, double that with tips (in many countries), meet a bunch of friendly locals and, if you choose to work nights, still leave you with plenty of daylight hours to explore your intended destination.

Casual work in the hospitality industry is the preferred option for those on working holiday visas mentioned in our last post (link when live). The only bummer with this is that you have infinitely higher chances to find employment in touristy areas, although a rotational roster (say, one month on and one month off) can be an excellent compromise. What you earn in a few weeks in a tourist hot-spot will buy you a month of travel off the beaten path.

2. Tour guiding & driving

Tour guiding work is rewarding, incredibly fun and is a wonderful way to explore an entire continent – all at your employer’s expense.

From culinary tours to sightseeing tours and specific-interest tours, guiding is an amazing way to finally take advantage of your native language in a foreign country. You may be surprised to know that jobs in the tour guiding field are widespread and, if you’re capable, resourceful and have an outgoing personality, relatively easy to get. This, by the way, is how I traveled through South America and Africa for years. I ran English-speaking tours for various international companies and, once my Spanish and Italian were polished off, even ran foreign language tours back in Australia, my home country.

Contiki run young and fun tours through Europe, and overland companies like Oasis offer adventure tours through several continents. There are also plenty of flash-packing options in between.

3. Cruise ship work

The floating equivalent of tour guiding work, cruise ship jobs are fabulous, especially if you’re just starting your travels. A lot more structured than other jobs in the field (you may only get one day off a week, for example) cruise ship work is nevertheless a lot of fun and can actually earn you a considerable salary. Moreover, you’ll get to visit exotic locations you may not otherwise ever get to see. Jobs in this field are open to all sorts of skilled workers. Simply think of a cruise liner and all the extras they include, like a gym, on-shore activities, restaurants, bars, beauty salons and spa services. Entertainment coordinators, water sport instructors, human resource managers and so on: you name it and a big cruise liner will probably need it. An even better alternative is scoring a job on a private yacht. You can check this guide out for more detailed info.

4. Seasonal work

Want to pick fruits in Australia, teach surfing in a luxury resort in Morocco or snowboarding in Japan? Then seasonal work is for you.

Farms, resorts and hotels love nothing more than a rush of fresh blood and crew every year. They find seasonal workers to be enthusiastic, usually multilingual and infinitely appreciative of the chance to experience a gorgeous part of the world at the best time of year. Professional companies and farms will also help you apply for work permits and organize accommodation.

5. Get creative and put YOUR skills to good use

Honing in on your specific skills and thinking outside the box is arguably the best way to earn some extra cash while traveling. Because, at the end of the day, bar work is no fun if you’re an introvert and snowboarding in Japan is a tad unsuitable if you have never actually snowboarded in your life. So…what is it that YOU can do? List all your skills – and those you wish to gain – and get creative when googling opportunities abroad. Research, network and find that niche market that’s just right for you. Stuck for ideas? Ask your friends! Sometimes an outside perspective can work wonders. Maybe your photos are top-notch and you can sell them online – or ask hotels and resorts if they’d like a professional photographic portfolio done at a bargain price. Maybe you’re great with computers and you can offer web and graphic design services online. Play an instrument? Busking is immensely popular and one of the most portable work-skills you can have.

Get creative and find your own way to put your unique skills to very good use.

A last note…on working permits

The most important aspect which comes up time and again is the legalities of working abroad. This is a very personal decision. Work exchange programs, volunteering, and working for overseas-registered companies are legal in almost every single country, bar very few are exceptions.

When it comes to everything else, however, you should definitely inform yourself about the regulations which are tied to the particular visa for which you apply. If you can’t seem to make heads or tails of it, I suggest you contact the business owner or potential boss, and ask them what the regulations state about foreign workers. Whatever you do, keep in mind that getting caught working illegally can score you a huge black cross or your passport, something no avid traveler ever wishes.

Once you find a way to earn money while traveling, however, you can bet your bottom dollar that you’ll never look back, and you’ll see the world for the wonderful cache of opportunities it is.

How to Spend 5 Days in Puerto Rico

If you only have 5 days to spend in Puerto Rico, you need to make the most of your time. Two adventurous friends and I planned this day-by-day trip and found it was just what we needed to get away from a seemingly never-ending Midwest winter. We chose to spend the first two nights in San Juan with the help of the wonderful hosts of Airbnb, one night in the tranquil El Yunque Rainforest at El Hotelito, and one night on Culebra Island in a Vacation Villa on Flamenco Beach. Feel free to add or take away anything to make this trip your own.

Travel Guide for 5 days in Puerto Rico

Day 1

Fly into San Juan, plan to rent an off-road vehicle when you arrive or make arrangements to have one before you leave for your stay in El Yunque Rainforest. Roads in Old San Juan are narrow, but traveling elsewhere on highways is a breeze. Make sure to check with your accommodations ahead of time to arrange for parking if needed.

Spend day one day walking around Old San Juan and exploring the attractions at the San Juan National Historic Site. The San Juan National Historic Site will take you back five hundred years while you walk through Castillo San Cristóbal, Castillo San Felipe del Morro, Fortín San Juan de la Cruz and the City Walls of San Juan. Bring your camera for some great photo opportunities and make sure to fly a kite in the ocean breeze in El Morro Park.

After the historical sites, enjoy the city of Old San Juan with the architectural character of New Orleans mixed with a Caribbean flare. Shop local artist boutiques. Eat at small quaint restaurants that offer everything from Americanized dishes to ceviche and scallops served with rice and beans, topped off with fried plantains. Wander around and see where the city guides you.

Day 2

Wake up and seek out some Puerto Rican coffee, fresh squeezed juices, eggs, and french toast. Check out the farmers market at the courtyard of Museo de San Juan on Saturday morning if your schedule permits. Take the day to rent paddle boards along Laguna del Condado for a few hours, relax at Condado Beach and walk to local tourist shops, or head to the more secluded Sandy Beach to enjoy the sound of the waves and take a surf lesson.

Day 3

Wake up and prepare yourself for a trip to El Yunque Rainforest with the off-road vehicle you rented earlier, roads are rocky. Leave early and take time to visit La Coca Falls and hike 25 minutes to the La Mina waterfall where you can take a dip. There’s a variety of eco hotels in or close to the rainforest that operate like a tropical bed and breakfast with great food and wonderful company. Enjoy being completely off the grid, as it’s likely your cell phone won’t work in this secluded locale.

Day 4

From the rainforest take a quick trip to the small town of Fajardo. For $5.00 round-trip, you can catch a 45-minute ferry to spend the next 24 hours at La Culebra Island. Make sure to get your ticket and to rent a Jeep or off-road golf cart for the Island ahead of time.

On La Culebra you can rent snorkel gear from the local gift shop and explore different beaches along the coast. Swim with sea turtles, admire the local coral, and gaze at tropical fish. Spend time at Flamenco Beach, ranked by Tripadvisor 2016, Travelers Choice as the sixth most beautiful beach in the world. Splurge at the local donut shop for a snack, lunch at Zaco’s Tacos, and have dinner by the water with fresh fish and cocktails at Dinghy Dock.

Day 5

Catch the morning ferry back to Fajardo. If you have time, plan on sightseeing along the way back to San Juan before your flight leaves in the afternoon. Stop along Playa Fortuna Beach, check out the Cave at Cueva Maria de La Cruz, or just unwind from the wonderment of your trip on the way back to San Juan. Finally, secretly plan your next trip as you return your vehicle and head to the airport. Happy travels.

Travel Work, Travel Jobs, Work for Travel, Money for Travel, Traveling, TropicsGourmet, Travel Woman

5 Ways to Earn Money While Traveling

Loved How to Quit Your Job and Travel the World in 5 Steps? Looking for ways to earn money while traveling? Join the club! We explore the world of nomadic adventurers with travel-lust in their souls and endless imagination. Let’s discover how they manage to fund their travels by working abroad.

“How on earth can you afford to travel the world?” This is, without a shadow of a doubt, the question I am asked most. When I mention that I write travel guides for a living, the response I get is almost universal: “Aaahhh of course you do…that makes sense!” It’s as if travel writing is about the only option one has when one wishes to earn money while traveling.

But let me tell you, it’s not.

I have been traveling the world for almost 13 years but have only been writing for the last six. How have I supported my travel-lust all this time? Easy! I’ve tour guided through two entire continents, tackled casual bar and restaurant work and taught English. Mind you, these are only the jobs I did for money. There’s still an exhaustive list of things I did in exchange for food and accommodation.

Some travelers feel that a ‘work exchange deal’ – whereby you work in exchange for a bed and a couple of hot meals a day – is not the same thing as earning money. But I disagree. Had I earned money painting that wall, rewriting that menu or managing that campsite, I would have spent it on food and accommodation, so as far as I’m concerned it’s one and the same.

Earning money while traveling simply means finding ways to keep yourself on the road longer. And that’s precisely what I’ve done. For 13 wonderful years.

Here are my top 10 Ways to earn Money While Traveling:

1. Online Work

Out of all the ways I have earned money on the road, writing and online work has given me the greatest amount of flexibility. I don’t deal with guests and customers, I have no set schedule, my bosses are my clients, and (the best part) I get to move around as often as like. My next ‘office’ is just a plane ride away, to wherever I dream of going next. Having said this, online work has also been the hardest way to earn a decent living. It took me at least two years to set up a solid reputation as a travel writer, and at least three until I could actively apply for jobs. Now that I have a solid reputation, clients approach me and I no longer waste time on fruitless job applications.

The scope of work available online is virtually limitless. You can find work doing data entry, reviewing of products, designing and supplying content for websites, and writing of any kind, from business reports to travel guides, product launches and even wedding dress descriptions! The world of digital nomading is absolutely huge. Just look at the extensive list on portals like Upwork and you’ll start to understand the kind of work you can find online.

2. Working Holiday Visas

Working holiday visas are absolutely fantastic and give younger folks the chance to experience life in a new country, whilst earning a bit of cash on the side. Usually, on a 12-month working holiday visa, you have the option to work for a total of 6 months and play the tourist for the rest of the time. Canada, New Zealand and Australia offer perhaps the most known visas of this kind, but you may be surprised to learn they are not the only ones. You can also get a working holiday visa in Ireland, Singapore, and South Korea, whilst other countries offer visas for very specific kind of work like, say, nursing, au pair (nannying) and teaching. The only hitch with working holiday visas is that they are quite restrictive. Most are only available to those under 30 years of age with no dependents and limit the number of hours you can work and the amount of time you can spend at any one particular job. With many, a minimum amount of funds needs to be shown on your bank account before you’re allowed into the country. While some, like South Korea, you must be either be currently at a university, or have completed a degree within the last two years.

Once you’ve bagged one of these golden visas, the world is your oyster. Seasonal agricultural work is hugely popular and, in some countries like New Zealand, it will actually make you eligible for a 3-month visa extension. The most popular websites for finding jobs on a working holiday visa are TAW (Australia) WorkingHolidayStarter (New Zealand) and Jobs.ie (Ireland).

3. Work Exchange

Work exchange projects are extremely popular all over the world, and will give you a chance to extend your travels for much longer than you ever envisaged. In theory, you offer your services to locally-run enterprises, be they campsites, hotels or businesses and, in return, they provide you with food and accommodation. The kind of work available is varied as are the destinations on offer. Just take a look at the most popular sites like WorkAway, HelpX and WWOOF to get an idea. From helping with housework in Sydney (Australia) to running a hostel in the Dominican Republic or getting your hands dirty in an organic farm, the options for this kind of ‘volunteer’ work are endless.

The only downside of this kind of work exchange is actually the one thing it prides itself on most, as this is a relatively unstructured and unmonitored system of job placement. The lack of monitoring can leave you open to unfavorable experiences. Unlike traditional volunteering programs, which are connected to registered NGOs for example, the jobs and employers are not vetted and placements aren’t set in stone. The room for disappointments is considerable. Once a placement is secured, you are really at the mercy of your ‘employer’ and experiences have ranged from ‘perfectly heavenly’ to ‘steer clear of this!’

On the other hand, you can mitigate risks by simply searching for work exchange programs in a country you are already traveling through, rather than hopping on a plane and traveling to a country solely for the job. If you do strike work exchange gold then you’ll certainly enjoy an amazing experience working abroad.

4. Teach English

An immensely popular option is to travel the world teaching English. Although you’ll need to be a native English speaker and certified ESL (English as a second language) teacher in order to land the best jobs with lucrative pay working in illustrious schools and universities, there are still plenty of other language classes you can hold in less formal settings or with smaller local schools. Getting ESL certification is the one thing I did before I ever started traveling and although I have not used it all that much – certainly nowhere that required it – I still think it an investment well made, should I ever want to use it in the future.

The most popular resource job recruitment sites are FootprintsRecruiting and GoOverseas but there are dozens more online. ESL certification can either be done remotely or on-sight and the one most important requirement, in my opinion, is that the certificate is internationally recognized. It would certainly defeat the purpose otherwise. Courses can go for upwards of USD 1,000 and include over 100 hours of practice, which is essential. The most respected course are offered by i-to-i (which is the one I did and am happy to recommend) TeflUK and TeachAway which is run by the University of Toronto.

Teaching contracts can go from 6 months to multiple years and will see you immersed in a new culture and living like a local. A good pay and extensive school holidays mean your travels need not stop at the school gate. A wonderful option for those who crave a little stability with the added bonus of an overseas adventure.

5. Trade & Skill work

This is probably my favorite of all the options here and the one I find the most creative. In all the years I’ve been gallivanting about, I’ve met truckloads of travelers who put their particular skills to concrete use. Hairdressers, electricians, plumbers, yoga, dance and music teachers; teachers of everything else, acupuncturists and masseuse, to name but a few. If you have a skill of ANY kind, chances are you can support yourself while traveling simply by advertising your services around. No matter what it is that you do, chances are you’ll find a way to earn money with it.

My partner is a very competent tradesman and he’s earned us a good keep doing all sorts of wonderful things: building wooden furniture in Australia, redoing the electrics in a campsite in Ethiopia, fixing cars in a remote mountainous village in Chile and even managing a horse-farm in South Africa for three months! The amazing this is that once you start exploring this side of your skillset you’ll realize that what you don’t know, you can easily be taught. This is why we take every opportunity to learn a new skill. Someone needs a hand on a farm? We’re onto it! Meet a local who wants help building a wooden pergola? We’ll be all over that too. Learn, practice, perfect. Soon enough you’ll see that skillset grow, attracting even more opportunities to earn your keep while traveling.

Brunch, Breakfast, Lunch, Recipes, Tropical, TropicsGourmet, Brunch Spread, Brunch Table

Host the Perfect Tropics-Inspired Brunch for All Your Friends

Brunch exists in a strange, beautiful place that allows breakfast, appetizers, and lunch to coexist on the same table. I love everything about brunch. I love the food and the cocktails and blowing off afternoon plans. I even love waking up disoriented after an accidental booze-induced nap.

I have spent many a pretty penny searching for the best late-morning delights that my city has to offer, yet I realized that it wasn’t quality food that made me drag myself out of bed at 10 AM. It was the camaraderie in eating with good friends and copious amounts of liquor that I came to love. The next time brunch is on your radar, invite your friends over and show them a delicious spread with a tropical twist.

Tropics-Inspired Brunch Recipes Ideas

The following recipes and ideas will turn your brunch from basic to bananas.

Appetizers

In lieu of biscuits, toast, or English muffins, I am going to offer you an Indian carbohydrate that will not last long on your table: fried naan.

Naan with Peanut Butter & Bananas

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Ingredients

Naan

2 cups all-purpose flour
¼ cup curds
1 tbsp butter
¼ tsp onion seeds
½ tsp salt
¾ tsp dry or fresh yeast
2 tbsp milk
½ tsp sugar

Whipped Peanut Butter Topping

16 oz whipped topping
3-4 tbsp creamy peanut butter
2-3 tbsp powdered sugar
Sliced Bananas

Instructions

Naan

Warm the milk a little bit, maybe in a sauce pan or by microwave, and then add the sugar and yeast.
Cover it and set in aside and in 10 minutes, it should be very frothy.
Sieve your flour and salt and rub in the butter.
Afterwards, mix in the onion seeds and yeast mixture and mix it all as well as you can.
Last, you will add the curds and knead all of this into a moderately firm dough.
Cover with a wet muslin cloth for 2 hours.
Punch down your newly risen dough, dust it with flour and roll it into some nice oval shapes.
Heat a well-oiled frying pan at medium-high and fry that naan on both sides until they puff and turn light gold.

Whipped Topping

Pull that old mixer out and beat the peanut butter into the whipped cream, 2 tbsp at a time. Add more to achieve your desired taste.
Next, add the sugar and then chill for several hours to allow this mixture to firm up.
When you serve the naan, garnish with the sliced bananas.

Let’s add something indulgent, savory, and South American inspired to the table. This deep fried comfort food will always satisfy and you can make them small enough to snack on and the bonus is that they’re still delicious when they have significantly cooled down. Have you figured it out yet? Let’s make chicken empanadas!

Chicken Empanadas

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Ingredients

3 cups chopped, cooked chicken
8 oz Monterey jack cheese
4 oz cream cheese, softened
¼ cup chopped red pepper
1 tbsp ground cumin
1 ½ tsp salt
½ tsp pepper
1 package of refrigerated pie crusts

Instructions

In a large bowl, combine all of the non-pie crust ingredients.
Unroll the pie crust onto a lightly floured surface and roll it into a large circle.
Using a 3 inch cookie cutter, you can cut out rounds and re-roll the dough as needed until you are out of pie crusts.
Arrange each round on a clean, flat surface and place a teaspoon of that chicken mixture into the the center of the round.
Brush the edges with a little water, fold the dough over the filling, and press the edges with a fork to seal. (You can actually make and freeze these ahead of time.)
Fry the empanadas in 350 degree oil for 3 to 5 minutes.

Waffle, Waffles, Fruit, Tropical, Pineapple, Mango, Brunch

Breakfast

Waffles are a must for any significant brunch, and the great part is that most waffle irons split the waffle into smaller, shareable pieces. A few waffles can go a long way and in the tropical spirit, let’s top these with cooked pineapples and mangoes with a bit of whipped cream and shredded coconut. However, don’t let your fruit be ordinary.

Tropical Fruit Waffle Topping

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Ingredients

Pineapple
Mango
½ cup of sugar
2 tbsp butter
Water

Instructions

Heat the butter in a large nonstick skillet on high heat.
Coat the fruit in sugar and place in the hot pan with the butter.
It should take 8 to 10 minutes to get your fruit a nice golden color and when that happens, remove the pineapple and mango.
Stir a little water in that pan with a touch of heat to make a syrup
Pour caramelized fruit and syrup over waffles.

Eggs are a cornerstone to any hot breakfast and we shall not disappoint! Instead of scrambling a huge pan of eggs or relying on a breakfast casserole, here’s a vegetarian omelet option with a spicy curry twist.

Vegetarian Omelet

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Ingredients

2 tbsp butter
Onion
Garlic
Carrots
Mushrooms
Baby spinach
1 tsp curry powder
½ lemon
Plain Yogurt (just a dollop)
Salt and pepper, to taste

Instructions

Heat an omelet pan at medium and melt 1 tbsp of butter and cook the vegetables for 5 minutes.
Add the lemon juice and spice while cooking for 1 more minute. This will be your omelet filling, so treat it well and set it aside.
Clean your pan a bit and set it to medium-low and throw on another tbsp of butter and add 1 single scrambled egg.
Cover the pan and let it set for a couple minutes. When the egg is firm, loosen it from the pan and add your curry vegetable filling and fold the egg around it.
Heat it for 1 more minute and serve.
Garnish these with a dollop of plain yogurt and sliced green onions.

Lunch

In the Dominican Republic, you could buy a chimichurri from a street vendor; have “una fria” and we are going to bring that Dominican spirit and flavor into our brunch with this Caribbean hamburger.

Host the Perfect Tropics-Inspired Brunch for All Your Friends

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Ingredients

Burger

1 onion
1 clove of garlic
1 bell pepper
2 tsp salt
½ tsp pepper
1 tbsp Worcestershire sauce
2 lbs ground beef
Hawaiian Sweet Rolls

Special Sauce

½ cup ketchup
½ cup mayonnaise
¼ cup orange juice
1 tbsp Worcestershire sauce

Toppings

1 onion, cut into rings
2 tomatoes, sliced
2 cups shredded cabbage

Instructions

Mixed together ketchup, mayo, orange juice, and Worcestershire sauce. Chill.
Pulse everything that isn't meat in a food processor until you have a paste.
Mix this paste in with the ground beef and make adorable, little slider patties!
Grill patties or pan fry them to your own burger tastes.
Cut Hawaiian rolls in half and assemble burgers with onion rings, tomatoes, cabbage, and special sauce. Use a toothpick if sliders seem too slippery.

No matter the meal, there’s always a side of potatoes be they fried, broiled, or baked; mashed, sliced, or diced. Here’s an idea for a Peruvian roasted purple potato that will have your guests astounded.

Peruvian Fried Purple Potatoes

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Ingredients

2 lbs purple Peruvian potatoes, scrubbed
½ cup extra-virgin olive oil
1 tbsp Mexican oregano
1 tbsp minced garlic
1 tbsp cilantro
Salt and pepper, to taste

Instructions

Preheat your oven to 400 degrees.
Halve the potatoes and put them in a bowl.
In a separate bowl, mix the olive oil, garlic, salt, pepper, and oregano.
Toss the potatoes in the olive oil mixture and spread them on a sheet pan.
Roast for 30 minutes or until the potatoes are tender.
Sprinkle clinatro on top and serve.

You know what? Go ahead and serve some bacon, too. People love bacon and will resent you for not having it. I just saved your brunch. You’re welcome.

Alcohol

But wait…a brunch without an alcoholic option is merely a shadow of the glory that is brunch. The brunch favorite, the mimosa, is such a brilliantly simple beverage. Traditionally, it’s equal parts champagne and chilled orange juice served in a tall champagne flute, undiluted and without ice. Even if one were to butcher the proportions, the delightful fizz and oncoming buzz will likely persuade you to keep drinking.

To sweeten the experience I offer some alternative tropical juice options that may have you never looking back to orange juice again. Papaya juice is a wonderful option that tastes like a sweet mango, but remember to get the juice and not the nectar. If you’re wanting something a bit lighter, Guava juice may vary in color but the flavor is something between a pear and strawberry. If you are feeling bold and daring, Pomegranate juice can be both sweet and tart, but you will have to be careful with this one since alcoholic beverages and spilling go hand-in-hand. If you want a truly unique experience with a southeastern Asian flair, try Lychee juice. The flavor lies somewhere between a grape, a strawberry, and a watermelon. These mimosas will definitely leave an impression.

If you need a cocktail with more of a punch, let me recommend a twist on one of my most absolute favorite drinks: the screwdriver. In lieu of using regular vodka, use a mango passion fruit flavored vodka and pair it with pineapple juice. Like the mimosa, the measurements are equal parts vodka and juice and be sure to add a splash of orange juice to bring the tropical fruit medley in this cocktail to completion.

Go forth! Eat, drink, be merry and drop me a message when the hangover clears.