Over 100 cakes came out of our kitchen during the 3 weeks before Christmas! 
An INCREDIBLE staff!
Our last day....ready for a nice long break!
Tuesday, December 30, 2008
The Christmas Rush!
Over 100 cakes came out of our kitchen during the 3 weeks before Christmas! An INCREDIBLE staff!
Friday, December 19, 2008
Ashley Mac's in the News
Check out this article that was in the "City Scene" on Friday, December 19th
Thursday, December 18, 2008
Merry Christmas from Ashley Mac's!
Cahaba Heights (above)
Bluff Park (above)Sorry that I have been so behind on posting on here! We have been on a whirlwind since Thanksgiving! The Christmas season has been flying by with lots of parties and special orders. This week alone, we had over 50 strawberry cakes on order and 20+ other cakes and desserts. We also are selling lots of Gift Cards and shipping our Triple Chocolate Brownies all over the country... so stop in if you need some last minute gifts!
All of us at Ashley Mac's wish you and your family a joyful Christmas season!
Wednesday, November 5, 2008
Thai Dinner
Lately I have turned Asian when it comes to cooking. I think it's because I am so sick of certain foods that I cook every day at Ashley Macs that I want something completely different. I have only recently become a big fan of Thai Food and cooking it is even more fun! I felt like I was at Surin (a really yummy Thai place in Bham)... but the bill was much cheaper and I have to say the food was just as great (or better!)
Thai Coconut Curry Shrimp
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
ASHLEY'S NOTE- I served this over brown rice. Next time I make it I will probably double the sauce part because once you put it on the rice it was a little dry. I just used curry powder (madras is the most flavorful in my opinion) instead of the curry paste since it was in my pantry. You can omit the shrimp if you don't want it.
Quick Coconut Soup
2 teaspoons chopped peeled fresh ginger
1 teaspoon fish sauce
1/2 teaspoon minced garlic
1/2 teaspoon grated lime rind
1/4 teaspoon chile paste with garlic
3 ounces medium shrimp, peeled and deveined
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1 tablespoon chopped green onions
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice
Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice.
NOTE: This recipe is super easy and tastes just like Surin's for those of you that are from Bham! Once again, I just used curry powder instead of the paste (although I've heard the paste has great flavor and a little more kick so I'm sure it's great!)
I served both of these dishes along with a ginger salad which is just lettuce, carrots, and ginger dressing (Costco has a really good one!)
Enjoy!
KEEP READING.......MORE RECIPES BELOW!
Thai Coconut Curry Shrimp
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
ASHLEY'S NOTE- I served this over brown rice. Next time I make it I will probably double the sauce part because once you put it on the rice it was a little dry. I just used curry powder (madras is the most flavorful in my opinion) instead of the curry paste since it was in my pantry. You can omit the shrimp if you don't want it.
Quick Coconut Soup
2 teaspoons chopped peeled fresh ginger
1 teaspoon fish sauce
1/2 teaspoon minced garlic
1/2 teaspoon grated lime rind
1/4 teaspoon chile paste with garlic
3 ounces medium shrimp, peeled and deveined
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1 tablespoon chopped green onions
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice
Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice.
NOTE: This recipe is super easy and tastes just like Surin's for those of you that are from Bham! Once again, I just used curry powder instead of the paste (although I've heard the paste has great flavor and a little more kick so I'm sure it's great!)
I served both of these dishes along with a ginger salad which is just lettuce, carrots, and ginger dressing (Costco has a really good one!)
Enjoy!
KEEP READING.......MORE RECIPES BELOW!
Easy Week Night Meal
"What kind of things do you cook at home?" is a question I often get as a caterer. Until recently, the answer would have been nothing! But thanks to 7 wonderful staff girls I now have time to go home and cook for my hubby (1 or 2 nights a week at least!)
I am inspired to cook with ANYTHING FRESH! I often go through the fridge at Ashley Mac's and find spinach, peppers, onions, mushrooms, fresh herbs, fancy cheeses etc that weren't used for production... and those usually inspire me towards a dish! This is a recipe that I found online (and tweaked) last week and I was super pleased with it! But be creative, if you don't have mushrooms, throw in some roasted red peppers or sun-dried tomatoes.
Fettuccine With Wilted Greens
1 (16-oz.) box Fettuccine
4 raw chicken breasts, cut into 1 inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
1/2 cup extra virgin olive oil
2 sweet onions, thinly sliced
2 (8-oz.) packages sliced fresh mushrooms
2 teaspoons minced garlic
1/2 cup chicken broth
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 (9-oz.) packages fresh spinach, thoroughly washed
Freshly grated Parmesan cheese
Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.
Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.
Sauté chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.
Add onions, mushrooms, and garlic to skillet; sauté 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.
Yield: Makes 8 servings
More recipes to follow I promise!(:
I am inspired to cook with ANYTHING FRESH! I often go through the fridge at Ashley Mac's and find spinach, peppers, onions, mushrooms, fresh herbs, fancy cheeses etc that weren't used for production... and those usually inspire me towards a dish! This is a recipe that I found online (and tweaked) last week and I was super pleased with it! But be creative, if you don't have mushrooms, throw in some roasted red peppers or sun-dried tomatoes.
Fettuccine With Wilted Greens
1 (16-oz.) box Fettuccine
4 raw chicken breasts, cut into 1 inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
1/2 cup extra virgin olive oil
2 sweet onions, thinly sliced
2 (8-oz.) packages sliced fresh mushrooms
2 teaspoons minced garlic
1/2 cup chicken broth
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 (9-oz.) packages fresh spinach, thoroughly washed
Freshly grated Parmesan cheese
Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.
Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.
Sauté chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.
Add onions, mushrooms, and garlic to skillet; sauté 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.
Yield: Makes 8 servings
More recipes to follow I promise!(:
Friday, October 17, 2008
Birminghams Best 2008
Thanks to all of your votes Ashley Mac's was a finalist in 5 categories in this years "Birminghams Best"!BEST DESSERT
BEST PIE
BEST CHEF
BEST TAKE-OUT
BEST BAKERY
To see the complete listings go tohttp://blog.al.com/scenesource/2008/10/best_of_the_best_readers_pick.html
Wine For Wishes!!!
Ashley Mac's had the opportunity to participate in this years Make-A-Wish fall event, Wine for Wishes, held at the Wine Loft! We felt blessed to be a part of such a worthy cause (granting last wishes to terminally ill children). Ashley Mac's and B & A Warehouse were the caterers of the night. We provided Beef & Bleu's, Goat Cheese Truffles, Triple Chocolate Brownies, and our Strawberry Cake Truffles (all of which was gone in the first hour!)
Ayanna, one of our customers that works for the SEC, was kind enough to invite us to participate -Thanks Ayanna for a great night!
Thursday, October 16, 2008
Ashley Mac's Cahaba Heights Grand Opening!!
Join us for our Grand Opening Week! Beginning October 15-17 then continuing next week, October 20-25th! We want to give everyone plenty of time to hear about us (so tell all of your friends!) and to come try some free samples of our Chicken Salad, Pimento Cheese, and our Signature Desserts!
Located in bottom level of Cahaba Heights Antiques (Just behind Starbucks and O'Carrs)
3131 Bellwood Drive
Birmingham, Al 35243
(205) 401-7321
Store Hours:
Mon-Fri 10am-6pm
Located in bottom level of Cahaba Heights Antiques (Just behind Starbucks and O'Carrs)
3131 Bellwood Drive
Birmingham, Al 35243
(205) 401-7321
Store Hours:
Mon-Fri 10am-6pm
Thursday, October 9, 2008
Ashley Mac's Cahaba Heights- COMING SOON!
In order to better serve our customers, Ashley Mac's is excited to announce our newest addition....Ashley Mac's Cahaba Heights! We will be opening in just a few short days (check back for the exact date!) at 3131 Bellwood Drive just behind Starbucks and O'Carr's! We will offer all of our delicious frozen dinners, chicken salad, pimento cheese, and all of our wonderful desserts!Signature Chefs Event
As our business continues to grow, we have been blessed to have some unique opportunities to give back to the community. We were invited to be one of the featured chefs at this years "March of Dimes Signature Chefs Event" at Ross Bridge Resort. Ashley Mac's provided the desserts while some of the top Birmingham area restaurants (such as Ocean/26, Flemmings, The Veranda, B & A Warehouse, Daniel George, and many others) provided delicious
horsdouerves. Over $10,000 was raised for March of Dimes to help cure sick babies.
Featured Desserts: from bottom left- Strawberry Cake Truffles, Chocolate Velvet Cake, Carrot Cake, Strawberry Cake, Triple Chocolate Brownies
Our most popular cake- Strawberry 
Strawberry Cake Truffles
horsdouerves. Over $10,000 was raised for March of Dimes to help cure sick babies.
Our Incredible Staff
Featured Desserts: from bottom left- Strawberry Cake Truffles, Chocolate Velvet Cake, Carrot Cake, Strawberry Cake, Triple Chocolate Brownies
Our most popular cake- Strawberry 
Strawberry Cake Truffles
Thursday, August 21, 2008
Welcome!
Welcome to the Ashley Mac's blog! We are excited to invite you to join us along this crazy ride in the world of a food business! Ashley Mac's is exploding upon the Birmingham scene and we want to keep you up to date on all of the happenings coming straight from our kitchen in Bluff Park! Ashley will be sharing recipes, kitchen tips, and new menu items so be sure to check back frequently!
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