Frozen Mango Mousse

I’m back from New York and somehow I managed to get sick. So today I’ll keep it short and give you one of my new favorite recipes. It’s mango, airy, and  incredibly delicious. A great alternative to kulfi, which is made with sweet condensed milk and evaporated milk and boiled until it is reduced and thick. This … is … different and simple!


Frozen Mango Mousse 

serves 4-6

1 cup mango pulp (can)

6 oz white chocolate

1 cup cold heavy whipping cream

1/2 tsp rose essence

Sugar to taste.

Chop the white chocolate and melt it in microwave. Check on it every 30 sec until it reaches a smooth consistency when stirred. Mix it in with the mango pulp and set aside.

In a mixer, pour in whipping cream and rose essence. Blend until soft peaks form.

Gently fold the whipped cream into the mango mixture. Make sure you don’t overdo it because the mousse will flatten and it won’t have that airy consistency.

After this you can do one of two things. You can either fill in your dessert dish with the mixture, cover it with plastic and place it in the freezer for two hours before serving. OR you can fill the entire mixture in a tupperware and place it in the freezer overnight and scoop it out before serving.




Good Morning :)

It’s such a pretty day outside. My opinion might change once I actually step out though. The weather has been dreadful as of late and it must get better soon. I can’t take the bitter cold and the ugly rings around my shoes! I need a getaway! And that I shall have – I’m heading to New York for my sister in law’s bachelorette. Even though the weather won’t be much better we have all sorts of things planned and we’re all very excited! Before I leave for this trip, I’d like to apologize to all those that follow me. I was hibernating? Just kidding. My absence is due to the fact that I had a lot going on and a few things were said that made me really unmotivated. However, I realized that regardless of what others say, I love cooking. I’m passionate about it and I love sharing it with others. Criticism shouldn’t affect what I love. Therefore, I am going to continue blogging :) But I need I need motivation from YOU! Let me know your thoughts, ideas, comments, and concerns. Feedback is really important so that I can provide you with what you are looking for.

Also, you may have noticed the new layout. There will be new changes to the blog within these next few weeks. I’m not tech savvy and still trying to figure out how to add certain features. Hopefully everything comes along quickly! If you remember the previous layout, I had my friend, Nazia, collaborating with me on this blog. Unfortunately, due to the demand at work and her little one growing up as quick as he is, she has been preoccupied and will not be able to post as much as she used to. Do look out for her though, as she still is a part of this blog and we’ll collaborate as much as we can :)

With that said, look forward to these delicious recipes coming up soon on the blog!

Mango Mousse

Spicy Shrimp Tacos

Shredded Barbacoa

(And my first time making poached eggs! Ah!) 


With love,


Better than the box stuffing

Hey everyone!

This post is going to be straight to the point! It’s the day before thanksgiving and I’m sure we’re all either prepping or going to prep after work. Last night I pretty much chopped up all the veggies and toasted bread (for the stuffing) and bought drinks.

I’m all about thanksgiving!

Everyone tries their hand at making dishes from scratch or semi-scratch. But many people head straight for the stuffing box and use that. I’m not the biggest fan. The flavor you get out of homemade is incredible and is worth the extra hour or so.

I promise!

You can substitute the herbs with any other you have at home (i.e. basil, oregano, or even an Italian seasoning mix)

Also, you don’t have to add in the extra stuff I put in, but I do love it! The extra stuff being apples and walnuts. =)

Homemade Stuffing

10 servings

A loaf of white bread, cut into cubes (about 10 cups)

I used French bread, it really doesn’t matter – each type brings its own unique flavor and texture

2 medium, yellow onions, chopped or minced to your preference

4 – 5 cups of celery, chopped

3 ½ cups of chicken broth

¾ cup of butter

2 tbsp of thyme

2 tbsp of rosemary

1 apple, chopped

½ cup of walnuts, chopped

2 cups of croutons (yes, croutons!!!)


2 eggs, beaten with fresh or dried parsley


Preheat oven to 250 for toasting (for baking, prehead at 375)

Place pieces of bread on a large cookie sheet and toast for an hour.  Stirring occasionally. After an hour, remove toasted bread from the oven and let them cool slightly.

In a large skillet, melt down butter over medium high heat. Add onions and celery and stir. Once they’ve turned a little brown (about 10 minutes) add seasoning and herbs. Mix and then add chicken broth. Stir and turn off heat.

At this point you can take another pan and begin to sauté your additional mix ins, mine being apple. I sautéed them in ½ tbsp of butter for a good 5-6 minutes.

Now to the veggie-broth mixture, add the pieces of bread. Once you have mixed in the bread, add croutons. I have always added croutons to mine and it gives you a great flavor since they are already slightly seasoned. If you don’t have croutons, it’s okay, it’ll still taste delicious.

At this point, taste your stuffing mixture, add additional seasoning if needed. Add the apple and walnuts and fold into the stuffing mixture. Take the beaten eggs and add as well. Mix well and transfer into a baking dish.

At this point, you could either prepare and place it in the fridge to chill and bake tomorrow morning as I did. Once you’re ready to bake, dot with 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

OH SO GOOD. If you’re willing to give this a go, comment below and tell me how it goes!


Happy Thanksgiving!

– Aisha


Ps. I know it’s all over the place, I’m sorry. I just took a break from the kitchen. Back to it now!

Pecan Pie

It’s Monday night and of course I’m watching football.

All my soon-to-be brides … when your husband asks you whether you want a tv in the bedroom or not – say yes!

Don’t get me wrong; I enjoy watching football just not everyday! Especially since all my shows air on the same days, it’s difficult to watch what you want!

It’s worse if your guy is into his fantasy football league. SIGH.

I still love you doc :)

This is our first Thanksgiving as a married couple and unfortunately, the doc can’t take the day off! So my in-laws are coming to our place for dinner. My father in law is taking care of the turkey, but I’m making everything else.

When I have time, I like to make everything from scratch. Given that today is Monday, I have three days to prep/make everything and I have my game face on! Minus the turkey, it’ll be the first time that all my in-laws are going to be trying my food.


In order for it to be perfect, I tested out a few recipes I’ve never made before. One being a pie made from scratch! Baker’s Square has been my go-to for pie and one of my favorites is pecan pie! So of course I was going to make it! Besides pumpkin pie, pecan pie is a must!

Here’s the mortifying part to this story. I made the pie and the doc and I were supposed to have a slice each and then I was supposed to give the rest away. But it was near perfection and it was just too hard to let go so I left it at home. During the next two days, the doc and I inhaled that thing. We ate it straight out of the pie dish! And when it was done, I wanted to make another so I could have some more ….. [not kidding]

Anyway, we’ll never speak of this again. It never happened. But I can’t wait to make it again for Thanksgiving. And the fact that I’ll have so many people over, I won’t be able to have more than one slice. Phew.


Mouthwatering, Melt in your mouth Pecan Pie

Yields 6 slices (c’mon let’s be realistic, there’s no way people want pie slivers)

Premade pie crust or homemade (I used Sylvia’s Pie Crust recipe)

1 cup white sugar

3 tbsp brown sugar

½ tsp salt

1 tbsp vanilla extract

3 whole eggs, beaten

¾ cup melted salted butter

1 cup corn syrup

1 cup chopped pecans


Preheat your oven to 350°F

Prepare your pie crust first.

Then mix all your ingredients except for the pecans together in a bowl.

Take your pecans (chop them if you have pecan halves) and place them on the bottom of your unbaked pie shell.

Pour syrup mixture over the top. Don’t worry if your pecans start floating up, they are supposed to!




Gently cover the top with foil and bake for 30 minutes. Remove foil and continue baking for another 20 minutes. Watch to make sure it doesn’t burn!

Now here’s the thing. Jiggle the pie, if it moves too much, cover gently again and bake for another 20 minutes until it sets. Every oven varies so just make sure to check!!

Let it cool for several hours (overnight is best) and then dive in!

Happy baking!

– Aisha

Yep, I wasn’t lying…


Butternut Heaven

Honeymoon’s over

Time to get back and be responsible. SIGH

Let me tell you how AMAZING my trip was. The doc and I had a fantastic time and of course it flew by way too quickly. We stayed at Excellence Resort at Playa Muejeres in Cancun. We were there for seven days and the resort was beyond gorgeous! We had a lot of fun outside of the resort too!

We went to visit one of the new Seven Wonders of the World, Chichen Itza. It’s a Mayan temple that’s built out of stone and it took thousands of workers to build it to perfection.

The day I feared the most came by all too quickly. We also went on a tour called Xplor. It’s an underground natural adventure park. It consists of ziplining, driving an amphibious car through trails in the jungle and through caves, swimming in the underground river surrounded by stalactites and stalagmites, and rafting using your hands as paddles.

Why was I so scared? It combined two of my worst fears in one day; heights and swimming. Don’t laugh; I just don’t know how to swim! … or float. I gave the doc hell when we tried swimming. We were provided a life vest and the water hit my chin but I was terrified. I think I had a panic attack :/ And everyone was just staring. I was told I didn’t need to know how to swim! But it was pretty incredible.

Let’s just ignore the fact that I nearly passed out =) Ziplining was awesome. The adrenaline rush was like no other! We flew over the jungle and the last round had us plunging into the river! So much fun!

Anywhoo, apart from the relaxation at the resort and the adventurous, anxiety causing tour, we had DELICIOUS food. Nine restaurants folks! NINE! I tried a bunch new dishes I have never had before. The doc and I would compete as to who had the best dishes. Entrees were half and half but I conquered the dessert! I feasted on flan and crème Brûlée. OH SO GOOD. I need a torch so I can make it at home. YUMM.

I always get carried away with dessert! I took advantage of being close to the sea and ordered seafood. So delicious and fresh! My mouth is watering just thinking about it. I tried lobster for the first time and could not stop eating! The tuna tartar and the ceviche were so light and moist. Ah, I want to go back!

Now, I’m back in the kitchen. I’ll miss all the deliciousness and no cleanup. But I’m glad I’m back in time to enjoy the best part about fall. Pumpkin and Butternut Squash.  I had butternut squash ravioli a few days back and it was SO-HOOO good. Butternut squash pairs really well with sage. So what better sauce to make than Sage Cream sauce. I’m still feeling lazy from vacation so I did not make the ravioli from scratch as planned, but I did find amazing ravioli from Costco.

Butternut squash ravioli with Mushroom Sage Sauce

Yields 4 servings

3 tbsp butter

1/2 cup chopped shallots

8-10 ounces mushrooms (If you don’t like them, you can make the sauce without it)

1 tsp chopped fresh parsley

1 cup chicken stock

2/3 cup heavy whipping cream

3 tbsp chopped fresh sage

1 tbsp olive oil


1 tbsp of flour or cornstarch

1 lb frozen butternut squash ravioli

Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned.

Add chicken stock, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down.

While it’s boiling down, prepare the ravioli according to the package.

In a separate cup, add three tbsp of water and 1 tbsp of flour and stir until it looks like milk. Add the mixture to the sauce and let it thicken. Turn off the heat. Add S&P to taste.

Pour over ravioli and enjoy!

Guess what Sunday is? Pie day! :)

– Aisha