RELEASE DAY NEWS: Homicide and Halo-Halo by Mia P. Manansala @MPMtheWriter

 Congratulations to our own... 

MIA P. MANANSALA

On the release of her new Tita Rosie's Kitchen Mystery

HOMICIDE AND HALO-HALO

Death at a beauty pageant turns Tita Rosie’s Kitchen upside down in the latest entry of this witty and humorous cozy mystery series by Mia P. Manansala.

Things are heating up for Lila Macapagal. Not in her love life, which she insists on keeping nonexistent despite the attention of two very eligible bachelors. Or her professional life, since she can’t bring herself to open her new café after the unpleasantness that occurred a few months ago at her aunt’s Filipino restaurant, Tita Rosie’s Kitchen. No, things are heating up quite literally, since summer, her least favorite season, has just started.

To add to her feelings of sticky unease, Lila’s little town of Shady Palms has resurrected the Miss Teen Shady Palms Beauty Pageant, which she won many years ago—a fact that serves as a wedge between Lila and her cousin slash rival, Bernadette. But when the head judge of the pageant is murdered and Bernadette becomes the main suspect, the two must put aside their differences and solve the case—because it looks like one of them might be next.

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Ube Cinnamon Rolls with Coconut-Pandan glaze #recipe by Mia P. Manansala @MPMtheWriter

Ube cinnamon rolls with coconut-pandan glaze

My last recipe (Prosciutto, Apple, Cheddar Pastries) provided a savory take on store-bought crescent dough sheets, so today I’m sharing a sweet recipe. To put a Filipino spin on the classic cinnamon roll, I used ube halaya (ube is a purple yam commonly used in Filipino desserts--it has a mild sweet potato flavor with vanilla overtones) in the filling and pandan extract in the glaze (though check my notes for other options).

I was very sloppy with my cuts, but you can still see how lovely the rolls are with that purple swirl. It’s a quick, tasty, impressive dessert/snack that I plan to make for Christmas breakfast every year. I’m not really a bread/yeast person, so I love being able to take these shortcuts with store-bought dough. What are your favorite uses for store-bought/canned dough? Let me know in the comments!

Ube Cinnamon Rolls with Coconut-Pandan Glaze

Yield: 6 (I know there's 7 in this pic, but I cut them unevenly)

 

Ingredients:

One can Pillsbury Crescent Dough Sheet (or knock yourself out and make your dough from scratch)

About one cup of ube halaya*

1/2 - 1 tsp cinnamon

1 cup powdered sugar

2 - 4 TBSP coconut milk

Extract of choice**

Dash of salt (I used Pink Himalayan Sea Salt)

 

Directions:

1. Preheat oven to 375 degrees F, then open can of crescent dough and spread sheet out over clean surface.
2. Spread the ube halaya out over the dough, leaving a little empty space around the edges. It's thick and might not spread well, so I dropped the jam in clumps and spread them out with my (very clean) fingers. You can also swipe some melted butter on the dough before the jam, but it's not necessary.
3. Sprinkle the cinnamon over the ube halaya. How much you use depends on which ingredient you want to be dominant: the earthiness of the ube or the familiar spice of cinnamon.
4. Roll up the dough sheet and cut it into 6 equal pieces with a very sharp knife. Your rolls will likely squish a bit, but they'll still be tasty. Place in an 8-inch round tin*** or similar vessel. If baking for a crowd, double up the recipe and bake in a 9x13 dish.
5. Bake in a 375 degree F oven for about 20-25 minutes until golden brown. Take out and let cool, either on a rack or in the baking dish (if leaving in the baking dish, might want to take it out of the oven a minute or so early since it'll continue cooking in the residual heat)
6. While the rolls are cooling, prepare the glaze: mix the powdered sugar and extract with enough coconut milk to reach your desired consistency. Some people like it runny and drizzle it over the entire roll, some prefer it thicker and to just coat the top. You're the one eating it, so it's up to you. Add a pinch of salt to balance the sweetness. Taste the mixture and make any necessary adjustments--some extracts are stronger than others, so start with a few drops and adjust accordingly.
7. Once the ube cinnamon rolls are mostly cool (don't be impatient like me or you'll get a runny, melted mess like in my photo), glaze the rolls.
8. Enjoy! They're excellent the first day, but I've also enjoyed them days later slightly reheated in the microwave.

*Ube halaya, or purple yam jam, is a common ingredient in Filipino desserts. You can use a jarred version, make your own from freeze-dried ube powder (which I did with these rolls, using this powder and following the instructions on the back), or make it completely from scratch, using the recipe on my website.

 

**I used pandan extract to play with the flavors of the classic Filipino dessert buko pandan, but you can use vanilla to keep it classic, coconut to boost that coconut flavor (which will make it reminiscent of the classic ube-macapuno pairing) or even ube to really boost that ube profile and turn the glaze a lovely lavender shade. Here's a link to various extracts we use in the Philippines.

 

***If you're using a springform pan like I did, you might want to place something underneath the pan (or remove rolls from it entirely) before adding the glaze. Because it's not one solid piece, when I poured the runny glaze over the too-hot rolls, the extra glaze seeped through the crack between the bottom and interlocking side, causing a bit of a mess. Also, the pan I used was too big--you want your cinnamon rolls to bake and rise up next to each other.

 

NOTE: These are not affiliate links, just links to products I've used from a shop I like.

Cast of Characters

Lay out the crescent dough sheet on a clean surface

Spread out the ube halaya and top with cinnamon, leaving a narrow border all around the edges

Carefully roll up the dough sheet, starting from the short end. Try to keep it even or you'll end up with extra dough on the sides (like mine).

Slice into six even rolls (my cuts were off) and lay in pan that fits almost snuggly, but with a bit of room to grow (this pan is too big)

Bake in a 375 F oven for 20-25 minutes.

While the ube-cinnamon rolls cool, mix the powdered sugar with enough coconut milk to reach the consistency you want and flavor with your desired extract.

Possible extracts: Pandan, Buko Pandan, Ube, and Vanilla

Once the rolls have cooled slightly, glaze and serve. Enjoy!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

 

One of BuzzFeed’s Highly Anticipated Mystery Novels of 2021!

 

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

 

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

 

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

Order http://bit.ly/arsenicadobo

Order from my local indies for signed, personalized copies:  

The Book Table (Oak Park, IL)

Centuries & Sleuths (Forest Park, IL)

Chicken Adobo Recipe + Giveaway by Mia P. Manansala @MPMtheWriter

Chicken adobo with white rice and steamed asparagus

Yesterday was my debut day, and with a title like ARSENIC AND ADOBO, you know I had to share an adobo recipe with you all today! (don't worry, this is an arsenic-free zone) I'm also giving away a physical copy, so please read to the end!

Adobo is often considered the Philippines’s national dish, and is more a style of cooking than specific food. The main ingredient and seasonings vary according to region (it’s an archipelago of over 7,000 islands, after all) and even according to family. In my book, I provide a recipe for Tita Rosie's (my protagonist's aunt) version of chicken adobo, which requires you to start it hours before since you need to marinate the meat. That recipe is excellent, but this is the one I use when I'm cooking on a weekday and just want to get dinner on the table.

Chicken Adobo

Serves 4

NOTE: The ingredients are highly adjustable. Want it saltier? Add more soy sauce. Tangier? More vinegar. The flavor too strong? Add more water. Not a garlic fiend, like I am? Reduce accordingly. Want to switch up the meats? Sub in a pound of pork belly for a pound of the chicken. Adobo is a personal experience.

Ingredients:

2-3 lb of skin-on, bone-in chicken legs, thighs, or drumsticks (avoid breast, which is too dry for this style of cooking)

¾ cup soy sauce (Datu Puti brand preferred)

1 cup vinegar*

1/2 - 1 cup water

1 TSBP sugar (white or brown)

10 cloves of garlic, minced or crushed

1 tsp black peppercorns

2 bay leaves

Instructions:

Heat a pan on high and add a splash of oil. Brown the chicken on all sides, in batches, until the skin is crisp. Remove from pan and set aside.

In the same pan, fry the garlic and sugar until lightly browned and fragrant, then add the soy sauce, vinegar, water, bay leaf, and peppercorns.

Boil the sauce for about 10 minutes till slightly reduced, then return the chicken to the pot and reduce the heat. Simmer, stirring occasionally, until chicken is cooked through, about 30 minutes. Some people like it a little drier, others saucier, so boil until you have the desired amount. Serve with white rice.

*Filipino cane vinegar is preferred (Datu Puti is the most common brand), but apple cider vinegar is an OK substitute. White distilled vinegar is a bit harsh, so you might need an extra bit of sugar or water to balance it.

Cast of Characters

Brown the chicken on all sides then remove to a plate

Saute garlic and sugar until lightly browned and fragrant

Add soy sauce, vinegar, water, bay leaf, and peppercorns and bring to a boil, then simmer for about 15 minutes.

Return chicken to the pot, stir to coat with sauce and simmer until chicken is done and sauce has reduce to the level you want.

Dear Readers, do you prefer picking up the first book in a brand new series or waiting until a few books are out before giving it a try? Let me know in the comments to be entered in a giveaway for a FREE physical copy of ARSENIC AND ADOBO! U.S. only.

 

One of BuzzFeed’s Highly Anticipated Mystery Novels of 2021!

 

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

 

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

 

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

ORDER HERE!

RELEASE DAY NEWS: Arsenic and Adobo by Mia P. Manansala

 

Congratulations to our own... 

Mia P. Manansala

on the release of her debut novel, ARSENIC AND ADOBO!

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer....

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She's tasked with saving her Tita Rosie's failing restaurant and has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

With the cops treating her like she's the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila's left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longganisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

To learn more or buy, CLICK HERE

Minatamis na Bao (Filipino coconut jam) Recipe by Mia P. Manansala @MPMtheWriter

The coconut tree is known as "The Tree of Life" in the Philippines because every part of it is used for various goods in daily life. The juice, meat, and milk of both young and ripe coconuts feature heavily in our cuisine, especially in our desserts. The recipe I'm sharing with you today is a rich, delicious coconut jam, though to the Western mind it's more similar to a coconut caramel spread. It's a decadent addition to any breakfast or tea table, and is as delicious on plain toast as it is spread on pandesal (Filipino rolls), rice cakes, or between cake layers. In my book, ARSENIC AND ADOBO, it's one of the protagonist's grandmother's specialties. Hope you enjoy!

Coco jam on toast with a side of medium-boiled eggs splashed with soy sauce and pepper, plus a cup of tea

Lola Flor’s Minatamis na Bao (Coconut Jam) This rich coconut caramel spread is one of Lola Flor’s specialties. It’s traditionally served with pandesal (Filipino soft bread rolls) and kakanin (Filipino sweet glutinous rice cakes) but it’s delicious in many other applications (Lila once used it to fill a layer cake!). A great way to jazz up breakfast and tea time. Yield: about 1 cup Ingredients: 1 can coconut milk (13.5 fl oz) ⅔ cup of dark brown sugar* 2 pandan leaves, tied in a bow, or 1 tsp pandan extract (optional) Instructions: Put all the ingredients in a thick-bottomed medium saucepan and bring to a boil. Once boiling, lower to a simmer and stir the contents until the sugar dissolves. Using a rubber spatula, stir the jam until it thickens to a honey-like consistency and is a lovely dark brown, about 45 minutes.** Make sure to stir the contents, scraping the bottom and sides, often so that the jam doesn’t stick to the bottom. If you want to be sure it’s done, drop a small amount into very cold water and see if it forms a soft ball. Remove from heat and pour into a clean glass jar. Allow to cool and thicken a bit more before using. *If you don’t have dark brown sugar, you can substitute the same amount of white sugar plus about 2 TBSP molasses. I actually prefer doing this because it gives a deeper flavor. **You might want to remove the pandan leaves about 30 minutes into the cook time, when the mixture is still fairly liquid. If you wait till the end, the jam clings to the leaves and you’ll lose quite a bit of it. It’s too delicious to waste!

Cast of Characters

Add all the ingredients to a thick bottomed, medium sauce pan and bring to a boil

Once boiling, lower to a simmer and stir until the sugar dissolves. Continue stirring with a rubber spatula, scraping sides and bottom, until the mixture thickens to a honey-like consistency and is dark brown, roughly 45 minutes. Remove the pandan leaves.

Remove from heat and put in a clean glass jar. Allow to cool and thicken before using.

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

 

One of BuzzFeed’s Highly Anticipated Mystery Novels of 2021!

 

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

 

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

 

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

Pre-Order

Pre-Order from my local indies for signed, personalized copies: 

The Book Table (orders also come with bookmark and sticker while supplies last)

Centuries & Sleuths (only personalized copies, no swag)

Pre-Order from Murder By The Book to receive a special swag pack: signed bookplate, bookmark, and sticker while supplies last

Prosciutto-Wrapped Chicken with Mozzarella by Mia P. Manansala @MPMtheWriter

I am all about the quick and easy recipes that still manage to be delicious and filling. These prosciutto-wrapped chicken thighs topped with mozzarella are probably the MVPs of my pandemic cooking: it only has three ingredients, the ingredients are easy to source and reasonably priced, the raw chicken handling is minimal, I don’t have to chop anything, and my picky husband loves it.

As someone whose love language is food, that last one is a huge deal for me. Served with a green vegetable (we’re partial to roast asparagus) and a carb (we usually go with potatoes, but a large hunk of garlic bread is also lovely), you can have an impressive meal on the table in about 45 minutes.

Prosciutto-wrapped chicken thighs with mozzarella, roast asparagus, and garlic bread

Prosciutto-Wrapped Chicken Thighs with Mozzarella

Serves 2, recipe easily scales up

Ingredients:

1 lb chicken thighs

2 oz prosciutto

Sliced or grated mozzarella

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse and pat chicken dry, then lay in lightly greased baking dish.
3. Separate the prosciutto and wrap 1-2 pieces around each thigh
4. Lay 1-2 slices of mozzarella or generously sprinkle shredded mozzarella on top.
5. Cover dish with foil (I forgot to do this and the cheese got a little too brown).
6. Cook in oven for about 35 minutes, removing foil halfway through cooking time.
7. Enjoy with your choice of sides!

*I wouldn’t substitute breasts; you need the fattiness of the thighs to release the juices it cooks in.

Cast of Characters

Rinse and dry the chicken thighs, then lay in a lightly greased baking dish

Wrap chicken with 1-2 pieces of prosciutto

Top with mozzarella

Cover with foil and cook in a 400 degree oven for 35 minutes. Remove foil halfway through. These didn't have foil, so are overbrowned.

That’s right, you don’t need salt, pepper, or any other seasoning. The prosciutto and mozzarella provide more than enough saltiness and flavor, and the juicy thighs create a luscious sauce you can spoon over your sides. I like to slide in a tray of asparagus that’s been tossed with olive oil, salt, and pepper when there’s about 10 minutes left in the cooking time so I can have a veggie side done at the same time as the main dish.

What are your favorite dishes that are easy to make yet impressive enough for a dinner party? Let me know in the comments!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations! 

One of BuzzFeed’s Highly Anticipated Mystery Novels of 2021!

 

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

 

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

 

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

Pre-Order

Pre-Order from my local indies: 

The Book Table (Oak Park, IL)

Centuries & Sleuths (Forest Park, IL)

Pasta e Ceci (pasta with chickpeas) by Mia P. Manansala @MPMtheWriter

This is one of my favorite fast, healthy meals and would be a great addition for those of you who do Meatless Mondays or are trying to find vegetarian options that have protein. Despite its “healthy” designation, it’s also a great comfort food that relies on pantry ingredients and is fairly flexible.

Bowl of pasta e ceci

I first found out about this dish on Smitten Kitchen and tweaked it to my tastes. Feel free to use the below recipe as a guideline and add or subtract ingredients as you like.

Ingredients:

A couple glugs of olive oil

4 - 6 cloves of garlic, peeled and smashed OR a few TBSP jarred minced garlic

6 TBSP tomato paste

1 cup small pasta (mini shells, ditalini, annelini, etc.)

1 15 oz can of chickpeas, drained and rinsed OR 1 - 2 cups of cooked chickpeas*

4 cups boiling water (I use my electric kettle, but it also works just fine with hot tap water)*

1 tsp salt, plus more to taste

Black pepper and/or red pepper flakes, to taste

A sprig of fresh rosemary (optional)

Directions:

Heat the olive oil, garlic, and rosemary (if using) together in a medium-large (preferably heavy-bottomed) pot.

Cook until the garlic is very fragrant and golden, but not brown.

Add the tomato paste, salt, and pepper and let it cook for about 30 seconds, stirring well.

Add the chickpeas, pasta, and boiling water, and stir well, scraping the bottom of the pot if necessary.

Lower the heat and simmer until the pasta is cooked through and the sauce has reached your desired level of thickness, about 15 - 20 minutes.

Taste and adjust seasonings.

Enjoy!

*For the pasta in the pictures, I’d made a big batch of chickpeas in my Instant Pot and used the cooking liquid to replace the water in the recipe. It gave the dish a wonderful boost of flavor, but you’re definitely not missing out if you just use plain water. I’m not sure how the liquid from canned chickpeas would work since I’ve never tried it. However, that liquid, called aquafaba, is a wonderful substitute for eggs for those of you following a vegan/egg-free diet. I used it as a back up when I was in the middle of a brownie recipe and realized I’d run out of eggs, and it turned out beautifully. 

Cast of characters: salt, olive oil, tomato paste, small pasta, chickpeas, jarred minced garlic, fresh rosemary

Add olive oil, garlic (I really, really love garlic), and rosemary to the pot

Add tomato paste, salt, and pepper and cook for about 30 seconds, stirring well

Add pasta and chickpeas, then stir together

Add water, stir mixture together, scraping the bottom of necessary, then simmer until pasta is cooked

Once your sauce has reached your desired consistency, taste and adjust seasonings. Serve in bowls with a drizzle of olive oil or sprinkle of cheese, if you want.

Salabat (Filipino Ginger Tea) #Recipe by Mia P. Manansala (@MPMtheWriter)

Salabat with bottled calamansi juice and local Chicago honey

I develop a nasty cough every year around this time--my lungs are relatively weak, and the dryness of a Chicago winter wreaks havoc every time. (I love you, Chicago, but I will forever be bitter about your awful winters). 

Because of that, I make sure to stay hydrated, keep a humidifier in my bedroom, and drink gallons of this delicious ginger tea. If I’m having trouble sleeping, a shot of alcohol added to this spicy brew warms me up and knocks me out. My favorite kind of hot toddy.

My protagonist, Lila, makes a fancier version of this drink in ARSENIC AND ADOBO, but this is my basic, everyday salabat recipe.

Salabat (Filipino Ginger Tea) Recipe

About 2-4 servings; I usually double this and keep it in the fridge

• 4-6 cups water (depending on how strong you like it)
• 1 cinnamon stick (optional)
• 1 thick thumb-sized (~4 inches) piece of ginger, sliced (I usually don’t peel it, but you can if you want)
• Honey
• Lemon or calamansi
• Whiskey, vodka, or rum (optional, but encouraged)
• Pinch of cayenne pepper (optional, but adds an excellent bite)

Salabat cast of characters (I didn't use the small piece of ginger, only the large one)

Bring water, cinnamon, ginger, and cayenne (if using) to a boil, reduce & simmer for about 15 minutes. The salabat will be a rich amber color when done.

I normally like it darker, but was making this to share with my husband, who prefers a lighter flavor

Strain if desired, pour into a mug, and add honey and citrus  juice (and alcohol!). You can store the excess in the fridge and serve either hot or cold, adding honey and lemon to each individual serving.

NOTE:  Personally, I like it really strong, so I’ll simmer it for 20 minutes or more. I know people who only simmer it for 10. Keep in mind that if the brew is stronger than you like, you can always dilute it to your desired strength, but there’s not much you can do with a weak brew.

Dear Readers, what’s your go-to cough or cold remedy? Bonus points if they’re as tasty as this tea!