Mexican Molletes (avocado bean cheese melts) || Simple Bites

Mexican Molletes (avocado, bean & cheese melts)

I wish I could spin a story about feasting on molletes during our trip to Mexico with the kids, but even though we ate like kings on the local fare, I can’t recall ever coming across the traditional dish of beans and cheese melted on bolillos.

I suppose molletes (pronounced: mo-YEH-tehs, alright?) are more of a comfort food in Northern Mexico, and we were in the state of Nayarit at the time. Nope, I didn’t grow up eating them either, unlike bolillos, instead, I discovered the idea on a wonderful little corner of the web written by Lisa of Homesick Texan.

Open-faced sandwiches? Piled high with refried beans and salsa, then topped with cheese and broiled? Everything about them sounded delicious – and I knew my burrito-loving children would likely echo my sentiments.

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Roasted Rutabaga Hummus Recipe | Simple Bites #vegan #dip #snack #healthy

Roasted Rutabaga Hummus Recipe

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.

Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.

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Brie & cranberry stuffed mushrooms

Simple Brie & Cranberry Stuffed Mushroom Bites

Entertaining over the winter holidays is what I was born to do.

As a small child, I can remember the thrill of being allowed to help my mother set the table for Christmas dinner. She always placed a perfectly ironed cloth napkin on each dinner plate and I would set a small mandarin orange in the center for a simple, natural decoration.

Now it’s a thrill to welcome young and old into my home on cold December days to catch up over winter sangria and hot spiced apple cider. From intimate dinners with friends to rowdy brunches with an army of family members, my kitchen is command central and I am the general.

These festive little stuffed mushrooms were inspired by one of my most popular recipes, a baked Brie with cranberry sauce and heaps of walnuts. I wanted to create something just as tasty that left out the bread and crackers altogether.

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Cobb Salad Sandwich

Cobb Salad Sandwich with Avocado Spread

Easter is right around the corner, and, for my family, that means there’s bound to be leftover ham and boiled eggs. I rarely want to eat leftovers as-is, so I always try to find a way to turn them into a different meal. Leftover roasted chicken becomes chicken salad or taquitos, or other favourites.

With ham, the obvious choice is to put it on a sandwich and call it a day. However, I also wanted to make use of the dyed eggs that are sure to fill our refrigerator the day after Easter. Enter the Cobb salad sandwich.

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Apricot Basil Chicken Salad

Apricot Basil Chicken Salad

Chicken salad was once a food I refused to eat. I found it too mayonnaise-y and bland for my tastes, but that at all changed when I ate the chicken salad at a restaurant near my college campus. I still remember the first time I tried it, amazed that something I despised for so long could be so delicious.

That was the changing point that showed me chicken salad didn’t have to be dull. Not only was that chicken salad full of flavor, but it had a pleasing texture thanks to the addition of grapes. Since then, fruit in chicken salad has always been a must for me. I added grapes to this curried chicken salad, and now I’ve got another favorite in this version made with dried apricots.

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