All posts filed under: Lunch Ideas

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 https://pin.it/i4p74bqqob3pha 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 …

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. Ingredients… 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 Process… Cook the ground turkey, season with 1/2 the salt salt and 1/2 the pepper, drain any fat, set aside In a stock pot heat oil to medium high Add in the onion, cook until translucent Add in the rest of the salt and pepper Add in the garlic, cook an additional 2/3 minutes, stirring often as to not burn the garlic Add in the chopped tomatoes cook another 5 minutes or so Next, add in the beef broth Add …

Lemon Pepper Chicken w/Orzo

Ingredients… 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 Process 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) …

Enchiritos For The Win

Who remembers these? The famous Enchirito, a Taco Bell thing, no longer on the menu. Unless… you ask?! Yup, at least in my neck of the woods they definitely are a possible indulgence at Taco Bell or as shown here, at home. I found this simple recipe on Pinterest. I opted for the easiest version, I seasoned the meat with taco seasoning and I used canned refried beans. https://pin.it/iv547fsse4hmea Throw them together in a jiffy, bake for 20-30 minutes at 350 and walla, you have one (or two) tasty treat/s! Oh so good! Top as you see fit 😉 with chopped green onion and sliced olives, or fresh chopped white onion, cilantro, sour cream or just extra sauce. * I baked this batch with slice olives on, after baking I topped the enchiritos with chopped green onion. Also, for the filling I used ground turkey instead of ground beef. Here’s the story on this delectable treat… … http://hackthemenu.com/taco-bell/secret-menu/enchirito/ Happy day, g.

Roast Broccoli and Cheddar Soup 

Ingredients…. 1 head brocoli 1 Tablespoon olive oil 1/2 tsp garlic powder Salt and pepper 1/4 cup grated Parmesan cheese 4 cups chicken broth 1 tsp onion powder 1/4 tsp garlic powder 1/4 tsp thyme 1/4 cup butter Pinch of nutmeg 1 tsp cornstarch 1/2 cup heavy cream 2 cups medium Cheddar cheese, grated (more for garnish at service) Process… Preheat the oven to 350 Combine the 1st 5 ingredients and toss well Place this mixture on a cookie sheet Roast broccoli mixture for 30 minutes Place broccoli in a stock pot Add in chicken broth, seasonings and cornstarch Mix till no lumps appear from cornstarch Add in the butter Bring the soup to a simmer and cook covered for 20 minutes Remove the brocoli from the pot and place it in a blender Pulse the broccoli until you reach the  desired consistency, I like mine a little chunky. Return the broccoli to the stock pot Slowly add in the cream Add in the cheese Cook on low another 10 minutes or so, to heat …

Salmon W/Dill 

I recently started growing a few more herbs in containers. So far they are doing great! Here’s my new dill plant I have going… Isn’t she lovely?. Here’s some info you might find helpful on growing your own herbs in containers… https://www.gardeningknowhow.com/edible/herbs/hgen/growing-herbs-in-containers.htm Dill was the inspiration for the Salmon I made today. Though I used dried dill in the process I will be garnishing the finished salmon with fresh dill. This will add a wonderful and fresh flavor pop.  I found this recipe on All Recipes and tweaked it to my liking.  A few simple ingredients made for some fab tasting super moist salmon. I’ve got the butter already melted here.  The recipe comes together quick and cooks quickly as well, 25 minutes.  And walla!  Ingredients…  4 pieces of salmon 2 tablesoons butter 2 tablespoon lemon juice (by all mean us fresh if you have it on hand)  1 tsp dried dill 1/4 tsp garlic powder Salt and pepper to taste  Fresh dill for garnish, chopped.  Process… Preheat the oven to 350 Spray a glass …