After almost three weeks of massive eating, it’s so good to be back home! My sis and I, along with our Mom, travelled to Indonesia in early May. We also made a quick stop in Hong Kong to visit our cousin who just had her baby. I really enjoyed the whole trip, especially since we ate nonstop daily. Literally, nonstop. We constantly ate a full meal every 2 or 3 hours. I’m just happy my skinny jeans still fits.
The first few days of coming back was a torture. I had the worst jet lag ever and I slept all day and all night. Mom was also fighting her jet lag and is still doing it until today. She tried so many ways to overcome the jet lag including taking sleeping pills, but those don’t help either. We’re hoping she’s getting better in the next few days.
While I had too much fun and freedom, the hubs was having the opposite. He is busy preparing for his CFA test which will be happening soon so I left him with all the goodies in the fridge and hoping he would enjoy his quiet time while I was away. This was the first time that we’ve been apart for more than one week since we got married; hence he was so darn excited to see me back and I was spoilt rotten. I came home to a bouquet of roses, clean home, and beautiful garden, (I asked him to water my plants) but an empty fridge. He’s totally living a bachelor’s lifestyle with bread and smoked salmon. That’s it!
Couple days after I came back, we celebrated our wedding anniversary. Nothing fancy because he was still busy studying and had to catch up with his sleeping; hence we only got bagels for breakfast. That’s how fancy we were. Ever since I returned from my holiday, I’ve been craving for American foods – burgers, pancakes, bagels, anything but Asian foods. I’m so done with them, hence my first meal coming back was In-n-Out.
And today I’m making a twist on BLT sandwich. Everybody knows what BLT is and I got this idea from my friend in Canada when she shared about adding Nutella to the BLT. I rolled my eyes when I first heard it but eager to give it a try and now I’m loving it! If you have problems deciding between sweet or savory for your next meal, you need to give this a try. Nutella BLT has everything you crave for – sweets, savory, crunchy, and a fun twist to your regular meal.
- 1⁄2 lb bacon (approx. 12 slices)
- 8 slices sourdough bread
- 8 leaves iceberg lettuce, fresh and full
- 8 slices of ripened tomatoes
- About 2 tbs Nutella spread
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread the Nutella on each slice of toasted bread, to taste.
- Add lettuce leaves to 4 pieces of Nutella-spreaded toast.
- Add slices of tomato on top of lettuce.
- Arrange slices of bacon evenly on top of tomato.
- Put the remaining 4 pieces of Nutella-spreaded toast on top and enjoy.
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- 5 Ingredient Power Smoothie by Lifestyle Food Artistry
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot White Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup by The Wimpy Vegetarian
- 3 Ingredient Steak Marinade by MealDiva
- Cabun Chicken and Sausage Skewers by Cookin’ Mimi
- Chicken Fajita Bake by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Italian Sausage & Broccoli Rabe by Carrie’s Experimental Kitchen
- Italian Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Pan Fried Cauliflower by Webicurean
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Roasted Strawberry Coconut Ice Cream Pops by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
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