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Cauliflower Fried Rice


  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 6 large shrimp (optional), peeled and deveined
  • 2 cups frozen mixed vegetables, thawed (any vegetable mix can be used here)
  • 1/2 tsp ground ginger
  • 1 tablespoon soy sauce (you can certainly add 2 T. I just wanted my finished mixture to be lighter in color
  • dash of pepper
  • 8 ounces riced cauliflower
  • 2 eggs, beaten

Here’s some of the ingredients I used


    In a large skillet heat the sesame oil to med high
    Add in the garlic, vegetables and shrimp, cook for about 5 minutes stirring often
    Add in the ground ginger, pepper and soy sauce, combine all well
    Add in the cauliflower, cook the mixture another 3 minutes mixing a few times during this time
    Push all to the side, pour in your two beaten eggs, cook until they are set, breaking the eggs up as you combine all well
    Cook all another 3-5 minutes
    Check for seasoning

(I added a bit of salt and more pepper)

Serve topped with chopped green onion, extra soy sauce and sriracha too.

Enjoy my friends! g.

Oh My Mollete

I recently got together with my maternal Aunt, we swapped family history and recipe stories. She shared how her grandkids love a good Mollette. Naturally I had to ask, “what the heck is a mollette?.” This hungry girl had to know, ASAP.

Here’s a link from Savuer, their take on the coveted Mollete

First off, here are some tips…

Split your bread, bolillos (found in Mexican bakeries and some grocery store bakery sections) or bun of choice, toast the halves and butter them (after hollowing them out a bit) for added decadence.

Use beans as the base layer. Cooked meat can be added as well. You could also add cooked scrambled eggs or seasoned cooked ground round or ground turkey, leftover taco meat or cooked shredded chicken, etc…

Garnish with your favorite things/whatever you have on hand. Thee Molleta is your oyster at this point!

This morning for my garnishes I used a green salsa I made previously. I used some chopped onions I had in the fridge, a bit of chopped cilantro, a pinch of crushed oregano (I’ve been on a everything is better with dried crushed oregano kick lately! Lol), and of course shredded cheese.

I am trying to watch my calorie intake but otherwise I would have gone a little crazy making a more decadent and delectable Mollete this morning.

So this Molette treat is basically an open faced ‘Torta’ but I just love the fact that it has it’s own name and can stand on its own in the decadence and fun food category.

Here’s what I enjoyed just a bit ago. Oh my yummy goodness!

I had these buns on hand. Knowing what a bolillo is like these where a good substitute for the more traditional way of making a Mollete.

Hollow out the inside a bit to hold more tasty goodness!

Don’t forget to toast your halves and butter them. A tip straight from my dear Auntie.

A Mollete, Gina style.

Green Chile Chile

The start of something good!

  • 2 jalapeños with seeds
  • 1/2 white onion
  • 2 garlic cloves
  • 2 tomatoes
  • 1 tsp salt
  • 1 can whole green chiles (27 oz) drained
  • 2 cups chicken broth
  • 1/4 tsp oregano
  • 1/4 tsp
  • 1/4 tsp garlic powder
  • Pinch of comino
  • 1 tsp chopped cilantro
  • 1 tsp fresh lemon juice

Crockpot White Chicken Chile

I know this recipe has to be excellente as written, but today I tweaked a few things. I used ingredients I had on hand. In the process I think my version is a tad lighter in calories. Maybe just a tad tho. 😉 Lol Oh well.

Here’s the recipe as seen on Pinterest…

My way is really good too.

Okay, so I only changed…

used one can black beans instead of 2 cans white beans. Instead of the cream cheese and half and half I used 1/4 cup heavy cream and 1/2 cup plain Greek yogurt. I adjusted the seasonings at the end, added a little garlic powder, a pinch extra dried oregano and a tad more salt.

I cooked my soup a total of 3 1/2 hours.

Condiments, a must… use store bought salad topping chips, chopped avocado, fresh chopped cilantro and chopped green onions.

Guisado a La Oma

This is a dish my mom made quite often. It’s a meat and potato stew with green beans. I’ve spent years trying to get this recipe just so. I do believe I finally have.

It’s so perfect on a cool evening.


  • 1 pound ground turkey
  • 1/2 a medium white onion, chopped
  • 1 tablespoon olive oil
  • 1 tsp salt divided
  • 1/4 tsp pepper divided
  • 1 large clove garlic, minced
  • 2 medium tomatoes, chopped
  • 6 cups beef broth
  • 1/4 tsp oregano
  • Pinch of comino (ground cumin)
  • 4 potatoes, peeled and diced
  • 1 can green beans, drained


  1. Cook the ground turkey, season with 1/2 the salt salt and 1/2 the pepper, drain any fat, set aside
  2. In a stock pot heat oil to medium high
  3. Add in the onion, cook until translucent
  4. Add in the rest of the salt and pepper
  5. Add in the garlic, cook an additional 2/3 minutes, stirring often as to not burn the garlic
  6. Add in the chopped tomatoes cook another 5 minutes or so
  7. Next, add in the beef broth
  8. Add the potatoes, bring the mixture to a soft boil
  9. Cover and simmer for 15 minutes, or until the diced potatoes are almost soft enough. I normally par-cook my potatoes a bit so this step goes quick for me. Your potatoes will take longer to cook.
  10. Add in the green beans and ground turkey
  11. . Bring mixture back up to a simmer and cook an additional 10 minutes with lid on
  12. Enjoy!

Garnish with chopped cilantro, and or fresh chopped onions.

Add a squeeze or two of lemon juice to your bowl of guisado and salsa as well, if you like.

Crumble tortilla chips, add this for garnish too, if it tickles your taste bud fancy!

I sometimes add a dollop of plain Greek yogurt or sour cream too.


Lemon Pepper Chicken w/Orzo


  • 2-4 boneless skinless chicken breasts
  • Cooking spray
  • Lemon pepper for chicken
  • 1 tsp olive oil
  • 2 cloves minced garlic
  • 3 cups chicken broth
  • 1/4 tsp lemon pepper for broth
  • Chopped curly pastsley for garnish
  • Lemon wedges for service


1. Spray a skillet with cooking spray

2. Heat to medium high

3. Generously season chicken with lemon pepper, both sies

4. Cook the chicken per side 3-5 minutes

5. Take the chicken out of the skillet and set it aside

6. Add the tsp of olive oil to the pan

7. Add in the garlic, scrape up any chicken crumbs and combine them with the garlic

8. Cook the garlic for a few minutes mixing continuously so as not to burn it

9. Add in the chicken broth

10. Add in the 1/4 tsp lemon pepper

11. Add in the orzo

12. Combine all well

13. Layer in the chicken

14. Bring the mixture to a boil

15. Lower heat and simmer uncovered for 15-18 minutes or until the orzo is tender (al dente) but not too soft

*avoid mixing too much if any otherwise your orzo won’t have the best consistency

For service…

Place a scoop of orzo on your plate. Top with a piece of chicken. Sprinkle with chopped parsley. Serve with lemon wedges.

Enjoy! g.