Can you believe back to school season is happening right now? I'm prepping our first semester and trying to figure out how I'm going to pull it all off by the time school actually begins in a few weeks. I know with busier days coming up, the kids are going to say they're "SOOOOOOOO hungry" all the time. (Actually, that's no different from how they are now.) 

They say that molletes are like a grilled cheese or like toast. A super quick under 5 minute snack to prepare when you're in a hurry, or when the kids come  home and seem to have never eaten a day in their life. 

Gather your ingredients:

Bolillo bread

Beans: It's usually made with pinto beans, but we like black beans in our house.

Cheese: You can use queso fresco or shredded chihuahua cheese.

optional toppings: avocado, tomato, salsa, pico de gallo

NOW WHAT?

1. Warm up beans. Once hot, mash.
2. Slice the bolillo in half long-ways.
3. Slice the tomatoes & avocado and crumble the queso fresco
4. Put a layer of beans on the bread.
5. Add the cheese & let melt for a minute or so. 
6. Layer on your toppings!
8. Enjoy!

I first had molletes in San Miguel de Allende in 2017. I was naive and ordered what said "Molletes - Mexican toast" I thought it was a toasted piece of bread with some jelly and cream. What came out was this amazingness! I was so full after eating it. This little meal is so versatile, you can eat it for breakfast, lunch, or snack.

My mom said she even had it with steak...but in my opinion you're getting into torta territory when you start adding a protein. 

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I remember going to Mexican restaurants and seeing two types of drinks in a huge dispenser; jamaica juice, and agua de horchata. We'd order a big agua de horchata to share. I never knew I could actually make it myself, I just thought of it as a special thing when we went out to eat. It wasn't until my father opened his own restaurant that I actually learned the process of making it. While it's a longer process because you have to soak it overnight, the extra prep you do before is totally worth it to have a really great refreshing drink for a special occasion. 

As many of you will be spending time with family this week, think about adding this to your table. I'm sure everyone will love it! We had this yesterday night for dinner with my in-laws, and they already asked me to make a second batch for the Fourth of July.

What you'll need:

2 cups rice

1/2 cup almonds

1 cinnamon stick

4 cups of hot water

1 can of evaporated milk

1 cup of milk

1 cup of water

1/4 cup of sugar (more to taste)

cheese cloth

colander

large bowl

Now what?

1. Put rice, almonds, cinnamon & the 4 cups of hot water in a bowl.

2. Cover with Saran wrap and let soak over night or for at least 6 hours.

3. Blend the rice, almond, cinnamon stick & water well.

4 Put a cheese cloth in a colander and put the colander in a large bowl.

5. Pour rice water blend over the cheese cloth.

6. You'll be left with the liquid in a bowl. Add evaporated milk & sugar. Stir.

7. Add milk & water. Stir.

8. Move liquid to a pitcher filled with ice.

9. Enjoy!

It's been great spending time in Michigan this week spending time with Michael's family. Since they love the horchata, perhaps I'll make some guacamole for them too. ;-)

If you're looking for something to make tomorrow check out the mini cookbook I made with some easy summer recipes. 

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I remember when I was dating my husband I decided to make some guacamole for my in-laws. I mean, I had never before made guacamole, but I wanted to impress. I also made chips from scratch to go with it. (Yeah, I was trying really hard, LOL)

Neadless to say, it was a hit. A huge hit. My mother-in-law really likes cilantro, and she will still ask me 10 years later to make some.

I used my grandfather's recipe, and I'm sharing it with you. It's simple, easy, and so tasty. So rather than buying some from the store, (please don't do that) take 10 minutes to make it fresh. 

Gather your ingredients

3 large avocados
1 medium tomato
1/2 onion (diced)
3 cloves of garlic
1 bundle of cilantro
1/2 lemon
salt

Now what?

1. Dice tomatoes, onions, cilantro, and garlic. Set aside.
2. In a large bowl, cut and scoop out the avocados.
3. Mash avocados well.
4. Mix in tomatoes, onions, cilantro, and garlic. 
5. Add 1/4 teaspoon of salt. More to taste if needed.
6. Add the juice of 1/2 lemon (this preserves it and will help it stay fresh).
7. Transfer to a serving bowl, garnish with tomatoes and cilantro.
8. Enjoy!

For the longest time my grandfather would make this for every family hangout. A while ago he passed the recipe down to his kids, and my mom helped me figure out how to make it just like he did. And I impressed my in-laws enough to let their son marry me. Hehe. Win-win for everyone.

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My father has made making nachos into an art form. He always gets so excited to serve up a plate when people come over. 

DID YOU KNOW, that my father used to own restaurants? Two to be exact. He owned a small little place in Chicago when I was young so I don't remember much of being a part of that. But, when I was in college, he opened up an amazing restaurant in the suburbs and I was lucky enough to help launch it. I remember learning the computer systems and helping train the employees, working from 7am to 7pm doing all of the jobs. It was invigorating, and the food was the best (maybe I'm biased, but he had great chefs).

He has since sold it, but it's still up and running, and I'm so proud to have been a part of that. 

His nachos are a great appetizer to make if you're having people over. I'm sure it will be a hit, and will look like you're serving something from a restaurant. It's definitely something a little more authentic than a nachos and cheese dip.

Gather your ingredients 

Nacho chips

1 can Beans (Black or Pinto are good)

Crema (this is Mexican sour cream, it's not as thick and is a perfect consistency for spreading.

Avocado (one half/plate)

Chihuahua Cheese

Chorizo (half a link/plate)

Now what?

1. Heat your beans and use a masher to mash them. 

2. Heat your chorizo. Use a spatula to break it up like ground beef.

3. Assemble the nacho chips on your plate.

4. Once beans are mashed and heated pour onto chips. Add chihuahua cheese.

5. Put plate in the microwave and heat for 60 seconds so the cheese can melt.

6. Add chorizo

7. Use a spoon to scoop out avocado in slices. This technique will help cover the nachos better than if you were just to cut the avocado in squares.

8. Lastly top with the crema. 

Michael LOVES making nachos and usually finds any excuse to have them for dinner. Yes... he'll have this as his meal... usually when I'm not going to be home for dinner. Needless to say, he wasn't at all upset that he got to eat this plate of nachos after I was done shooting. 

Give it a try and tell me what you think!

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Thank you! I'm so glad to have you here!

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I feel like nothing makes me happier than a meal that takes less than 10 minutes to prepare, will feed the whole family, and is less than $10 to make. This week, I had Michael assist me with preparing this. I pretty much just took the pictures, and ate it. Huevos Rancheros is a common Mexican breakfast, but lately it's been a life saver to have for dinner especially on the days that my daughter has ballet class and we don't get home until 7:30pm. I could seriously have this every week. Scroll down for the recipe, and you might even make this a weekly meal for your family when you're pressed for time. 

Gather your ingredients (serves 6-8)

Corn tortillas

Oil

Eggs

Salsa

Beans

*optional: queso fresco for topping

Now what?

1. Heat the oil in your pan. Fill it about 1/2 inch deep.

2. Depending on the size of your pan, add in 1-3 tortillas. It's ok if they overlap a little. 

3. Fry them, and set aside on a paper towel to drain extra oil from them.

4. When all your tortillas are fried, (one per egg) turn down the heat to fry your eggs. 

5. You can fry as many eggs as will fit into your pan. I prefer mine over medium, so while they're cooking I just push a little oil over the top of them to cook the yolk slightly.

6. When they get a little crispy on the edges take out and place on top of your fried tortilla.

7. Add the heated salsa on top of your egg.

8. Serve with beans on the side. (OPTIONAL)

We used to have this meal every Saturday growing up. We would eat while we watched The Brady Bunch as a family. Anyone else watch that show?

It's still one of my favorite meals. Like I said before, it's so easy to make, it's inexpensive, and it's delicious. Give it a try and tell me what you think.

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