Grapefruit, Kale, and Avocado Salad


Let’s talk about my new obsession: grapefruit.

It was a fruit I never used to give much attention-I found it too bitter and tart on its own and the whole idea of cutting it in half, slathering it with sugar, and eating it with a spoon for breakfast simply never appealed to me. And those grapefruit diets? Bizarre.

Until we were in Texas last weekend and I had the most amazing salad with grapefruit in it at a restaurant that changed my mind. So fresh, so juicy, the tart flavor combining perfectly with the other flavors, including kale and lemon.


I started to notice the Texas grapefruit on display in the grocery stores everywhere, as they are in the height of their season right now, and ever since getting back, have had it on my mind to buy some and incorporate it in some way into a dish. Yesterday I had it with some Greek yogurt and a banana and it was delicious.

Today, I made a simple salad with just kale, avocado, and grapefruit, topped with some lemon olive oil dressing. So simple, fresh, and in season.

I’ve been loving bright citrus lately in these bitter cold winter days. Something about the bright, cheerful colors and juiciness….maybe it’s one of those biological signals that points to a Vitamin C deficiency? Who knows. A doctor I am not.

This kale salad is the perfect light lunch or side dish that only takes minutes to make, as only a handful of ingredients are required.  The avocado gives it a nice protein boost but feel free to make it heartier by adding nuts, sunflower seeds, or even a protein such as chicken or shrimp. Whatever you do, just make it soon. I’m craving it again already.

Grapefruit, Kale, and Avocado Kale Salad with Lemon Olive Oil Dressing

  • 1 cup Tuscan Kale, stems removed
  • ½ red grapefruit, peeled and cut into bite size pieces
  • ½ avocado, cut into bite size pieces

For the Lemon Olive Oil Dressing:

  • ¼ cup olive oil
  • 1 ½ tablespoons honey
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Add kale to a bowl, add dressing, mix, and let sit for 10 minutes.

Add grapefruit and avocado and stir to combine. Eat!


I hope this bright, colorful salad brings you some cheer during these bitter cold days.


Chicken Noodle Soup

Why, hello. I’ve been away from this little blog an unexpectedly longer amount of time than planned. Between extended traveling for Christmas and then New Year’s, returning to one of the busiest times of the year at work, and battling some miserable colds (first me, now Jose), there was simply not enough time for writing and blogging.


I definitely missed it, though. I know I have not been at this for very long, but it’s been very good for me to begin to write again. I used to (and still do) love to write,  and often would write creatively when there was simply more time. It’s been said that writing is like a muscle; you have to work at it in order to improve and refine the skill, and I am definitely seeing the truth in this. With that, I thank you for continuing to read as I continue to find my own groove.

I realize that the last time I posted (which was nearly a month ago-I know everyone says this, but I really do not know where the time went!), it was a recipe for soup. However, between the intense cold spells involving that polar vortex that I really thought must be a made up term until I walked outside this past Monday as well as having a miserable head cold, the only meal that sounded good this past week was some homemade chicken noodle soup. It’s been said that chicken noodle soup has healing powers and I believe it. Whenever I am feeling under the weather, there is simply nothing better.

This recipe is based on a family chicken noodle soup recipe, which was a staple comfort food meal growing up. I made some adjustments due to the ingredients we had on hand, and really liked how it came out.

So, whether you’re feeling under the weather as well as we get further into “flu” season, or if you just need a bowl of comfort, this chicken noodle soup will not fail you. Enjoy!

Chicken Noodle Soup

  • 1 whole chicken
  • 6 stalks of celery, diced
  • 6 carrots, finely sliced
  • 3 leeks, sliced (I used frozen leeks from Trader Joe’s)
  • 1 clove garlic, minced
  • 2 tsp. of salt (add more to taste)
  • 1 tsp. pepper
  • 1-2 tsp. chicken bouillian
  • 8 oz. noodles of choice (I use whatever I have on hand-this time it was brown rice fusilli noodles)

Place chicken in large stockpot and fill with water, just enough to fully cover chicken. Bring to boil, then reduce to medium heat, skimming fat off chicken as it cooks.

When chicken is nearly cooked and fat is skimmed, add celery, carrots, leeks, garlic, salt, pepper, and chicken bouillian to pot. Bring to boil then simmer until vegetables are tender. It is also a good idea to remove chicken, shred and remove bones, then place back into pot.

After vegetables are added to soup, cook noodles according to package directions.

When soup is done, serve over noodles with a few squirts of lemon juice and ginger if desired. Toast or crusty bread never hurts either.


Caldo de Res

My husband does not cook very much, but the few meals that he makes are excellent.


One of them is Caldo de Res (Beef Soup) a delicious, colorful Mexican soup that is the perfect cozy winter meal, full of vegetables and bright flavors. I had been craving caldo and begging him to make it for quite some time. It finally happened so I had to document it.


I love Mexican style soups because of the fresh and bright lime flavors found in them that is not typically found in other traditional types of stews/soups. Though this is a hearty soup, it doesn’t feel as “heavy” and is a pretty healthy, yet comforting meal.

And of course, you have to have the sides. Fresh tortillas, salsa, additional limes, maybe tortilla chips? Whatever your heart desires.


Caldo de Res

  • 2 lbs beef shank
  • 2-3 lbs beef short ribs
  • 3 chayote (Mexican squash)
  • 4 ears of corn, cut into thirds
  • 1/2  yellow onion, chopped
  • 6-8 small red potatoes, quartered
  • 6 carrots, chopped
  • 2 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 large tomato, sliced
  • 1 head green cabbage, quartered
  • 2 cloves garlic, minced
  • 1 bunch cilantro
  • Salt and pepper to taste

Add meat to large stockpot with garlic, onion, salt, and pepper. Fill pot halfway with water and cook on medium low heat until meat begins to cook, about one hour.

Add corn and cook until boiling. Then, add potatoes and carrots until carrots are softened, about 10-15 minutes.

Add cabbage, tomato, and chayote, squash, zucchini, and cilantro. Cook until soft but not overdone.

Serve over Mexican rice!


Sausage and Roasted Tomato Pasta with Fresh Mozzarella

There’s an abundance of Thanksgiving-themed recipes all over the Internet now, and for good reason-it’s arguably one of the best meals of the year and there are so many new fun, new twists on classic dishes. But, what do you make for dinner on one of the days leading up to Thanksgiving? You probably don’t want to cook anything elaborate-let’s save that for Thursday. You also don’t want to grocery shop for anything else. It is probably a good idea to use up some of the food you already have, since you’ll likely have plenty of leftovers throughout the end of the week.


This is how I came to make this “throw together” dish, using ingredients in our freezer and fridge. However, it came out so full of flavor and fresh-tasting that I had to share it here. The roasted tomatoes alone are delicious with pasta, almost creating their own sauce when they burst open.


This is the perfect meal to have a day or two before Thanksgiving. It’s not too heavy, full of Italian-inspired flavors, and a nice change of pace before turkey/stuffing/sweet potatoes/pie time (seriously so excited for that!). It is reminiscent of a heartier version of a caprese salad, more fit for dinner.


Sausage and Roasted Tomato Pasta with Fresh Mozzarella

Serves 2-4

  • 8 oz spaghetti
  • 1 16 oz container mini heirloom tomatoes (or grape tomatoes)
  • 2 hot Italian sausages, cut into bite-size slices
  • 2 cups spinach
  • 2 cloves garlic, minced
  • 2 tablespoons Olive oil, divided
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Half large “ball” fresh mozzarella cheese, cut into slices (or one large ball if you aren’t the ONLY one in your household that likes cheese….sigh.)
  • Balsamic glaze, optional

Preheat oven to 400 degrees. Place tomatoes on baking sheet and drizzle tablespoon olive oil over them, making sure they are all coated. Sprinkle basil, salt, and pepper on them. Roast for about 20 minutes, until tomatoes begin to burst.

While tomatoes are roasting, fill large saucepan with water and bring to boil. Add 8 oz spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, add sausage to large skillet on medium heat and sauté until cooked through, about 6-8 minutes.

In separate skillet, add garlic and additional tablespoon of olive oil and bring heat to medium. Once garlic begins to brown, and spinach and sauté until wilted, about 3 minutes.

To assemble, add pasta to bowl and add sausage, spinach, and tomatoes, stirring so that tomatoes create their own “sauce.” Top with fresh mozzarella and balsamic glaze, if desired. Stir together and enjoy!



Awhile back, my mother gave me a collection of my grandmother’s recipes that she had compiled for me, the assortment of papers, stationery, and notecards with recipes written onto them into photo album slots.


This is where I retrieved my recipe for tabbouleh, always one of my favorite dishes that my grandmother often made. Often my grandmother or my mother would make a large batch of tabbouleh which would serve as an easy lunch or dinner accompaniment for days. Surprisingly, I hadn’t made it on my own yet and decided to bring it as a side dish to a barbecue we went to at a friends’ house this past weekend.


Tabbouleh packs a unique and strong flavor, thanks to the parsley and green onion, which are staples in my grandmother’s salad making method. This is also one of the recipes in which she writes “3 large kitchen cooking spoons of lemon juice.” She’s known for writing vague instructions like this, where I’ve often called my mother out of panic and frustration to ask her how big the “large kitchen spoons” were that my grandmother used! Just for clarification, my grandmother is still living but not in the best of health and her memory often fails her, so it is not easy to simply pick up the phone and call her for clarification.

Anyway, so when I made this recipe for tabbouleh, I grabbed a large kitchen serving spoon and followed her measurements for the lemon juice and olive oil, and it came out…perfectly. Apparently she knew exactly what she was doing, because when I measured the amount of liquid in the large cooking spoon measurement method, it comes out to 1/3 cup (2 spoons) and ½ cup (3 spoons) precisely. I did not have to add to taste at all. Which usually never happens for me, especially when working with these types of ingredients. Usually, it’s more like, add the ingredients, taste, add more salt, taste again, and it needs more lemon juice, etc. For as vague as her measurements are, she is precise.

This one’s for you, Mimi.



  • 2 cups bulghur wheat
  • 2 bunches parsley
  • 3-4 tomatoes (I used 4 vine tomatoes), diced
  • 1 bunch green onions, diced
  • 1 cucumber, peeled and diced
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • Pepper and allspice to taste (allspice is optional but my grandmother uses it in almost all of her recipes, so I included a sprinkling)

Rinse bulghur in cold water 3-4 times, then let rest in large bowl for at least a half hour. I used a fine mesh strainer for the bulghur, then set aside in a bowl.

Chop parsley in a food processor, or chop very finely by hand, removing stems.

Add parsley, tomatoes, green onions, and cucumber to bulghur wheat. Add lemon juice, olive oil, salt, pepper, and allspice. Mix together and taste test-add more of the spices to taste. Serve!

This makes a huge bowl of tabbouleh, perfect for large group or for several meals. An added benefit is that it tastes better and better as it sits.


Easy Pad Thai

Happy Halloween!

So I figured that in between all of the candy and desserts everyone will be consuming today, it might not hurt to sneak in at least a few vegetables…maybe? No pressure?

Either way, you’ve got to try this Pad Thai because it’s so good that you won’t even realize that it also just so happens to be healthy.

When Jose and I go out to dinner, we often end up at Asian restaurants. We usually go out as a result of a craving for pho, sushi, or Thai noodle dishes. However, while I love Pad Thai, I’ve come to find that it can be a bit “hit or miss “depending on the restaurant. I’ve had delicious Pad Thai and I’ve also had a bowl of grease and ambiguous brown/red/clear oily sauce. After the last bad experience I declared that I was not ordering it again. Thankfully, I came across this recipe for the easiest Pad Thai, using just a small handful of ingredients and coming together in 30 minutes or less.


Since this recipe does not require a large number of ingredients (not the case for many Asian-inspired dishes) this has become another staple of our weekly dinner meals. And, like many of the recipes that we make regularly, this one is easily customized to what you have in your kitchen as well as your individual tastes. We’ve used quinoa in place of rice noodles when cooking this as a vegetarian dish in order to boost the protein content, and more often than not, add whatever vegetables we currently have, including Brussels sprouts, edamame, and broccoli. Add chicken, beef, shrimp, or tofu (pictured). Any ingredient that you like in stir fries would likely work here.  The result may not be the most authentic Pad Thai in the world, but the flavor is still there.

Toppings are customizable as well. The standard ones are, of course, peanuts, cilantro, and lime, with a couple squirts of Sriracha. I also like to add shredded white cabbage to add more texture. I’m all about textures.


So use this recipe as a starting point and make it your own, or be a Pad Thai purist and leave it as is. It is an easy yet delicious dish no matter what you decide to do!


Easy Pad Thai 

From Brownies for Dinner 

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt (about 1/8 teaspoon) Sriracha (optional)
  • 2 teaspoons coconut oil
3 scallions (green onions), white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, light beaten (optional)
  • 1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

Cook noodles according to package instructions. Drain.

In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.

In a large nonstick skillet, heat oil over medium-high heat.

Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.

If you are using additional vegetables as we often do, add them to the pan now and cook, stirring often for 3-4 minutes until softened.

Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

Serve noodles with lime wedges, topped with cilantro and peanuts, and additional toppings if desired).


Creamy Cajun Chicken Pasta

Since I’ve discovered this recipe I’ve probably made this dish, or a variation of it, at least 10 times. More or less.

I’d actually had the recipe for awhile before I first made it, but, like many recipes, hadn’t gotten around to it for some time. This is the problem, I’ve come to find: between Pinterest, food blogs, magazines, recipe websites, cookbooks, and my own recipe archives, I’m often paralyzed with indecision. Too many choices!

Finally I had some heavy whipping cream leftover from another recipe that needed to be used up so I decided to make this pasta dish. And I am very happy I did.


So creamy, with the perfect kick of Cajun spices. It tastes like there is more than the amount of cream that there is, creating a creamier, decadent pasta sauce that is secretly on the lighter side.


This is Jose’s new favorite dish. He asks for it at least once a week (we don’t make it quite that much), but….it’s that good. And this is saying a lot, because usually when I am suggesting ideas for dinners he’ll respond unenthusiastically with some variation of “Yeah, that’s fine.” And being the indecisive person that I already am, this drives me crazy because I want to know what he really wants! So I ask him again and am displeased when he does not respond as emphatically as I’d like him to. In case it is obvious, this is a conversation we have often. You’d think I would have learned by now.

What I’m trying to say, is that this is a delicious dinner that you should make tonight.


Creamy Cajun Chicken Pasta

Adapted from Eat Live Run

  • 1 boneless, skinless chicken breast, cut into small bite size chunks
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 yellow pepper, cut into strips
  • 2 cloves garlic, minced
  • 2 teaspoons Cajun seasoning, divided
  • 1 14.5 oz can diced tomatoes (can sub with fire roasted, Rotel, etc.-we use whatever we have on hand)
  • ¼ cup heavy whipping cream
  • 8 oz penne pasta

Cook pasta in boiling water, drain, and set aside.

In a large skillet, heat the olive oil over medium high heat. Add the chicken and 1 tsp Cajun seasoning blend and cook until the chicken has just cooked through—about six minutes.

Transfer the cooked chicken to a plate and add the minced shallot, pepper, and garlic to the hot skillet (add a little more oil if necessary). Saute until the shallot and peppers are tender and then add the tomatoes, cream and additional Cajun seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes. Add chicken back to sauce.

Add linguine to the pan and toss to combine. Serve pasta with a grating of Parmesan cheese if desired.

Happy Friday!

Beef + Green Bean Stew in Tomato Broth with Orzo Rice

This is one of those family recipes that does not truly have a proper name. I just had to make up a recipe title that somewhat accurately describes what this dish is. My grandmother simply called it Beans and Rice, which does not quite convey what this dish is for anyone outside of my family.



This dish satisfies my craving for warm comfort food, which is precisely what I wanted this past Sunday.

I don’t know if it’s the change in weather or simply stress and lack of adequate rest, but I’ve felt a cold coming on for the past few days. My sinuses have been unpleasant and I’ve been extra tired lately. I was craving a warm bowl of stew or soup. I was also craving red meat, which is unusual for me because I don’t eat a large amount of red meat (my husband is a slightly different story). I think that is a sign of some sort of vitamin/mineral deficiency? Anyway, I went with it.


This recipe is so simple and easy. The longest amount of time is waiting for all of the ingredients to stew together until the meat is cooked and the vegetables are soft. It’s amusing to think that when my grandma would make her delicious home-cooked meals, it always seemed more complicated, and duplicating them seemed so difficult. I am by no means claiming to have perfectly duplicated anything that she makes-but the scent of the allspice stewing together after the beef was sautéed with onions and olive oil reminded me exactly of the smell of my grandmother’s kitchen when we would go to visit. At least I got that part right. Smell is such a powerful form of nostalgia.

I also made her rice recipe, one of my husband’s favorites, which is nothing more than basically rice and orzo cooked in a stick of butter, slightly browned. Obviously my grandmother knew what she was doing. And the scent of the butter cooking on the stove while browning the orzo is heavenly.



This is a perfect meal for a cold Fall or Winter night. It is hearty and filling, yet the tomato based broth is light enough to help avoid the feeling of being over-stuffed (depending on how many bowls you have!). You can substitute peas for the green beans if you prefer, or if that is what you have on hand; otherwise, this recipe is simple, using minimal ingredients that you may already have in your kitchen. Unlike many other dishes I make, I didn’t modify this by adding in a plethora of additional vegetables, spices, or ingredients. Like most of grandmother’s dishes that come from a similar base of ingredients, this dish is perfect as it is. Enjoy.


Beef + Green Bean Stew

Serves 4-6

  • 1.5 lbs stew meat, cut into small squares
  • 2 tablespoons olive oil (you may need to add more)
  • 1-2 medium onions, chopped
  • 1 12 oz can tomato paste
  • 4 carrots, chopped into 2 inch pieces
  • 1-2 cloves garlic
  • 4-5 cups water
  • 2 tablespoons allspice (add more to taste)
  • Salt + pepper to taste
  • 1 14.5 oz can green beans, drained (defrost if using frozen)

Orzo Rice

  • 1 cup orzo
  • 1 stick (1/2 cup) butter
  • 2 cups rice
  • 4 cups water
  • 1-2 teaspoons salt

For stew: Heat large stockpot to medium heat. Add olive oil, onions, garlic, and meat. Stir constantly until meat is browned. Add tomato paste, water, carrots, and spices. Bring to a boil, then reduce heat and simmer for 1.5 hours. Add green beans and serve.

For rice: Heat large sauté pan (or medium sauce pan) to medium heat. Add orzo and butter, stirring constantly until orzo is browned. Once orzo is browned, add rice, water, and salt. Bring to a boil then simmer until water is fully absorbed (as always, cooking times will vary based on type of rice used).

I highly recommend serving this with some crusty bread.



I’d been meaning to make this dish for awhile now.


I’ve had a bag of lentils that hadn’t been touched since I bought them almost a year ago (!).

I think I know what part of the problem was. You see, while I do love my adorable, sweet, thoughtful, and caring husband….he does have some flaws. He doesn’t like beans (or cheese). Seriously-I think I found the only Mexican that does not like beans.


Jose’s face after trying beans.

Actually, this is one of my favorite photos of him. And he didn’t try beans, he had just tried coffee, which he also doesn’t like, and is, of course, another one of my favorite things.

It’s not that I can’t make what I like every now and then, it’s just that usually when I cook dinner, I cook for both of us, and it’s not as often that I bother to cook a whole meal that only I would like.


Maybe it should happen more though.

Mujadara is a traditional Lebanese dish which consists of lentils, rice, and onions. That’s pretty much it. I am told that my grandmother used to make this but unfortunately never tried hers. I have, however, tried both good and bad versions at restaurants. Yet I hadn’t made it myself until now.


I topped my bowl with some crispy kale because I had one of those days where I realized I hadn’t eaten a single vegetable…and I highly recommend this because crispy kale is delicious and is a perfect complement to the dish. You can also top with Greek yogurt or hot sauce but I didn’t feel that it needed anything more. I am usually all about toppings but sometimes it is enough just to enjoy the flavors of a few simple ingredients together.

Mujadara (Lentils + Rice)

  • 1-2 tablespoons olive oil
  • I cup dry, uncooked brown lentils
  • ½ cup dry, uncooked brown rice
  • 1 medium onion, chopped/diced (does not have to be finely diced)
  • 3 ½-4 cups water
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 cups kale, if desired
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • ½ teaspoon each salt and pepper

Heat olive oil in medium saucepan on medium-high heat. Add onions and cook, stirring constantly, until browned.

Add rice and lentils and stir to mix with onions.

Add water, cumin, allspice, salt, and pepper, and stir.

Bring to a boil, then simmer covered for about 1 hour or until water is absorbed. You may need to add more water while cooking; I need to add an additional ½ cup after cooking for 40 minutes.

Serve topped with crispy kale, Greek yogurt, hot sauce, hummus-or as is!

For crispy kale: Preheat oven to 375 degrees. Add kale to small mixing bowl and massage olive oil into kale. Add spices, mix again, and spread onto baking sheet. Bake for 20 minutes or until desired crispiness.


Layered Chicken Enchiladas


I cannot share this recipe without also sharing about one of my oldest, and closest friends, Michele. Image

After all, she’s the one that gave me this recipe. While most of my Mexican-inspired recipes are either from Jose’s family or modifications of dishes he’s had, this came from Michele….who is also basically family.

Though we are far in distance, we still talk almost every day. She’s one of those “pick up right where you left off and it’s as if you still see each other everyday” type friends whenever we get the chance to visit.  It seems that as we get older and transition into new phases in life, friends tend to come and go more and more, as a natural part of life, and this has made me realize how unique and lucky we are to have the friendship that we do.

We met when I was 5 and she was 6, soon after my family moved into the neighborhood in which she lived, in suburban Columbus. Her older brother was our paperboy who, upon meeting my family, told me that he had a sister my age I should meet soon. Well, I was so excited to meet my first new friend in the new neighborhood that I asked my parents if today was the day I could meet Michele Looking back, this was probably all in the span of a week or less but in my 5 year old mind it was forever.  Finally we met and we were pretty much inseparable ever since. We saw each other practically every day!

We always say that we are more like sisters than friends-we fought like sisters and love like sisters.  Though my family moved from Columbus to Cleveland while we were in middle school, we kept in touch, even writing each other letters, ended up going to the same college, and were just recently in each others’ weddings.


Just putting on the garter, no worries.

Yep, guess we still pretty much do everything together.

Layered Chicken Enchiladas

(slightly modified from Michele’s recipe)

  • 1 rotisserie chicken
  • 8 corn tortillas
  • 1 16 oz jar salsa of choice (I used a hot red salsa)
  • 1 can Rotel
  • 1 cup queso fresco

Preheat oven to 375 degrees. Shred chicken in bowl; set aside.

Coat bottom of 13×9 baking pan with layer of salsa. Layer with tortillas to cover; layer with chicken, salsa and Rotel, and cheese; make another layer of tortillas, and repeat until tortillas are used up. The last layer should be tortillas. Top with remaining salsa and Rotel and queso fresco. To be honest, I never measure cheese, so use as much or as little as you’d like.

Bake for 25-30 minutes until heated through. Serve with toppings of choice: cilantro, avocado, hot sauce, sour cream, etc.

We were enchilada purists that evening and the meal was equally delicious. These enchiladas can certainly stand on their own.



This is another easily customizable meal-use whatever salsa you prefer, or have on hand. Add ingredients such as bell peppers or other vegetables. Switch up the cheese.

My theory is that as long as a recipe involves tortillas and melted cheese, you cannot go wrong.