“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Filtering by Tag: Recipe

Breakfast - the easy way

I posted heavily yellowed photos of some good eats over two years ago. Even with the poor photo quality, people could see that my muffins were something to behold. It was probably dead of winter (I didn't check) when I first shared #TheTeenager's fav breakfast muffins. My solution to the him running out of the house with something cold or nothing at all before school. Our mornings were/are frenzied, no matter how early we wake - 5:00 means NOTHING to our body clocks. 

A particular friend of mine called me out about not posting the recipe. I mentioned that I'd get it up in a few days or so. Two years later...


  • 20 oz. seasoned and grated potatoes - cheat and buy the ones at the market.
  • 3 large eggs
  • 2 ½ c shredded mozzarella and swiss cheeses (toss to mix)
  • 1 package of your fav bacon, cooked till crispy
  • Muffin tin (I use minis because there is such a thing as too much of a good thing)
  • Salt and pepper to taste


  • Preheat oven to 400 degrees Fahrenheit
  • Lay bacon vertically on baking sheet and bake for 20 minutes or until crispy
  • While bacon cooks, grease mini muffin tins with your preferred method. I used Pam. She my girl.
  • Combine potatoes, eggs, and cheese in large bowl, set aside
  • Remove bacon from oven - I take this opportunity to grind fresh black pepper one the still hot bacon
  • Reduce oven to 375 degrees Fahrenheit
  • Add bacon slices two at a time into potato mixture, using a fork crunch pieces until combined well
  • Use a spoon to scoop mixture into muffin tin, fill each to the top and pat down with back of spoon
  • Bake muffins for 20 minutes or until firm
  • Remove from oven and let cool - if you don't, they will come out crumbly.


There it is. Easy peezy breakfast on the go. Never mind that my child has already eaten half and it's 8:00 PM on a Sunday. This recipe is perfect for small kids and people on the go - anyone who wants to try something different can use this as your base. Sub out bacon for sausage, switch up your cheeses, add onions, peppers whatever - make this your own! #MangoEats

Summer Corn

I don't even know where to begin with this one. It was a super last minute trip to the beach. In Georgia that means driving up to one of the lakes to enjoy the sand and sun. It was a family excursion of sorts, which meant adults and kids would have to be appeased. 

Because it was super last minute, I didn't have the time to make my fried chicken, but I did make that mac and cheese of mine as well as some corn that was so damn good the kids and adults were more than satisfied. 

Here's what you'll need to please your small crowd:


  • 4-6 ears of shucked, bicolored, sweet corn; halved
  • salt to taste
  • ½ tbsp freshly cracked black peppercorns
  • 1 c. shredded cotija cheese (it's everywhere folks, Publix, Fresh Market, etc)
  • 1 c. grated parmesan cheese
  • 3 tbsp. vegetable oil
  • 3 tbsp. mayo
  • 1 lime, cut into 6-8 wedges


  1. Mix cheese and cracked pepper in shallow dish, set aside
  2. Heat cast iron skillet over high heat (turn on your fan!) 
  3. Coat each corn half in vegetable oil (add more if necessary)
  4. Using tongs, add corn halves to skillet and salt each one generously
  5. Turn each cob every 2-3 minutes, longer if necessary (total 8-10 minutes). Charred sections are glorious.
  6. Remove from heat and quickly coat each cob in mayo and roll in cheese pepper mixture.
  7. Plate and garnish with limes, squeezing some over your still warm corn sprinkle with paprika.

The added touch of fresh cilantro and cayenne are perfect!

Vegan option? Sure! Cook at normal omitting cheeses and mayo or use vegan substitutes (the vegan butter was a hit) or bypass diary altogether and season with smokey cayenne and drizzle with lime, VERY good! 



White Truffle Mac and Cheese

I don't write a lot. This means that having a second recipe on mac and cheese feels a bit much, perhaps even redundant. Please share your disdain for my lack of writing in the comments. Show me how much you really care. :-)

I perfected, yes PERFECTED my mac and cheese recipe so I thought I should take a stab at adding a bit of twist to it. I am on a fixed income (Read: Tight Budget), so dining out is no longer commonplace for me. In the meantime I've come to crave rich meals that I'd get at some of Atlanta's finer restaurants. Enter "Truffle Mac and Cheese". I'll be honest, I am not a huge fan of truffles on their own or as the primary ingredient in any RECIPE. I still thought I'd try my hand at it just because I can't afford a $14 side and I don't mind the slight aftertaste of truffles. 

Please check out what I feel to be a definite hit if you're trying to impress the fancy palates of friends or if you just feel so inclined. 

Native American cropped because of uncertainty of relevance to this post. Or that product.


  • 4 tbsp butter (plus extra for coating your baking dish)
  • 1/4 c AP flour
  • 1/2 tsp Spanish style Paprika (avoid the sweeter as we want to maintain a savory dish)
  • 1/2 tsp Dijon mustard (enter Grey Poupon jokes)
  • Pinch of salt to taste -- I used some to salt the water and later some to salt my roux
  • 1 1/3 c grated Gruyere cheese
  • 1 1/3 c grated white cheddar cheese
  • 1 c half and half
  • 2 c milk (I used 2% and it was just fine - cut cals wherever you feel so inclined)
  • 1lb macaroni noodles or your preferred short curly noodle
  • 2 tsps Truffle Oil
Clearly the grated cheese gets me quite excited.

Clearly the grated cheese gets me quite excited.


  • Preheat oven to 375 degrees farenheit
  • Grease bakind dish with about 1-2 tbsp butter
  • Bring salted water to a boil and cook noodles until al dente
  • Remove from heat, drain and pour noodles into a separate bowl and coat in truffle oil (set aside)
  • Using same pot used for noodles, melt 4 tbsp butter over low-medium heat
  • Add flour and whisk until blended
  • Continue whisking and add paprika, salt, and dijon mustard
  • Add half and half 
  • Add milk, whisk thoroughly
  • Increase temp and bring to boil
  • Reduce heat and add 1 c grated gruyere until melted completely
  • Add 1 c grated cheddar until melted completely
  • Turn off heat, add noodles to roux and combine well before pouring mixture into prepared baking dish
  • Bake on top rack in oven for 25-30 minutes. Ovens may vary so keep a close eye on your top if you don't want the browned effect. At 28 minutes mine was browned just right.

Unfortunately I have no real AFTER shot as everyone was all too excited to dive in.

Let the dish cool or dive right in knowing that it will be VERY hot. This goes great with a  well prepared red meat or seasoned pork dish. You'll also notice that I added some minced chives to my mix to mimic the restaurant feel that I've been missing. I really hope you enjoy this one. I know it seems like a lot of steps, but I promise, it goes QUICKLY. Share your version of my recipe on Instagram or Twitter with the hashtag #MangoEats.