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Mexican Garlic Soup With Oregano and Fresh Lime – Free Recipe

May 1, 2016 by Carolyn Bickford

mexican garlic soup with oregano & fresh lime
When my family isn’t feeling well, we go for the classic chicken soup to feel better. When you are down with the flu, you can get tired of the same old classic chicken soup. I’m learning garlic is something that I should have more of while down with a cold or flu. Next cold or flu, I will give it the one two punch with chicken soup and this garlic soup. I wonder if this would help after over celebrating on Cinco de Mayo?

Click here on Port and Finn for the recipe and directions. 

Have you seen soup bowl cozies ? , they keep your soup warmer for longer and prevent burns on your hands or bowls that are steaming hot with goodness.

Did you know the word soup comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”). The earliest soup dates back to 20,000 BC.  Watery gruel is the likeliest origin of soup but there is no gruel or hardship in the yummy soup above.

Did you know that January is soup month? Yep, every year! Check out these other Soup Recipes we blogged about.

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Quick and Easy Dubai Chocolate-Dipped Dates

I’m completely smitten with the idea of Dubai-style desserts — elegant, a touch exotic, and somehow always Instagram-ready. I haven’t made it to Dubai (yet), but these chocolate-dipped dates bring that luxe, golden glow right into my kitchen. They’re the kind of treat that looks like you spent hours making them, but really, you’re done in under twenty minutes.

They’re sweet, sticky, nutty, and just the right amount of fancy. Perfect for gifting, nibbling with coffee, or impressing that friend who thinks “homemade” means complicated.

Ingredients

  • 12 Medjool dates, pitted 
  • ¼ cup pistachios or almonds (to stuff inside) 
  • 100g dark chocolate (or milk chocolate if you prefer it sweet) 
  • 1 tsp coconut oil (optional, for smoother chocolate) 
  • Crushed pistachios, shredded coconut, or edible gold flakes for decoration 

Instructions

  1. Prep the Dates:
    Slice each date along one side to remove the pit, keeping the date mostly intact. Fill the cavity with a whole almond or a few chopped pistachios. Gently close the date back up.
  2. Melt the Chocolate:
    Place chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and glossy.
  3. Dip and Decorate:
    Dip each stuffed date halfway into the melted chocolate, letting the excess drip off. Lay them on a parchment-lined tray. Before the chocolate sets, sprinkle with crushed pistachios, coconut, or a pinch of edible gold flakes for that Dubai sparkle.
  4. Chill and Serve:
    Pop the tray into the fridge for about 10–15 minutes, just until the chocolate firms up. Serve on a pretty platter or package them in small gift boxes.

Optional Flavor Twists

  • Rose Touch: Add a drop of rose water to the melted chocolate for a floral note. 
  • Saffron Luxe: Dust the top with crushed saffron threads before chilling. 
  • Coffee Kick: Dip in mocha-flavored chocolate for a bolder bite. 

Why You’ll Love These

They’re everything Dubai desserts stand for — rich, refined, and effortlessly elegant. A little old-world tradition wrapped in modern chocolate bliss. Keep a few in the fridge for when you need something sweet but can’t be bothered to turn on the oven.

 

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