Time-starved cooks take note! Our schedules seem to be busier than ever these days, but our families still need to be fed. Just coming up with an idea for a main dish can be a huge dilemma. Every busy home chef knows that the actual cooking of a meal is only half the battle — the other half is creativity. Your family will love this easy-to-prepare and imaginative supper menu. These delicious recipes will work for friends, too. Happy cooking!
Mexican Watermelon Salad
Fresh watermelon salad gets a makeover with crunchy pepitas, salty queso fresco, fresh cilantro and a tangy lime vinaigrette. Perfect for any Mexican fiesta!
For the vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons olive oil
1 teaspoon honey
Salt and pepper, to taste
For the salad:
3 cups arugula
¼ cup thinly sliced red onion
2 cups fresh watermelon (balls or cubes)
½ cup queso fresco or feta cheese, crumbled
¼ cup chopped fresh cilantro
½ cup roasted pepitas
In a small bowl, whisk together vinaigrette ingredients. Place arugula in a serving bowl. Top with onion, watermelon, queso fresco, cilantro and pepitas. Drizzle with vinaigrette before serving. Serves 4.
Chorizo Meatloaf with Spicy Queso Sauce
Who doesn’t love meatloaf? This Mexican version is the ultimate comfort food! I used Ro*Tel diced tomatoes and green chiles.
For the meatloaf:
1 pound lean ground beef (85/15)
1 pound Mexican ground chorizo
½ medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 egg
2/3 cup panko breadcrumbs
½ (10-ounce) can diced tomatoes with green chiles, drained
For the queso:
1 (15-ounce) jar queso blanco
½ (10-ounce) can diced tomatoes with green chiles, drained
Chopped fresh cilantro, to garnish
Preheat oven to 350 degrees. In a large bowl, mix all the meatloaf ingredients together. Mix well. Place mixture on a baking sheet lined with aluminum foil and form into a loaf. Bake in preheated oven for 60 to 75 minutes or until a thermometer inserted in the center reaches 165 degrees. Heat queso in a small saucepan. Stir in drained tomatoes with green chiles and cook until heated through. When meatloaf is through cooking, transfer to a serving platter. Spoon queso over the top and sprinkle with chopped cilantro. Slice meatloaf and serve with remaining queso on the side. Serves 6 to 8.
Cilantro-Lime Cauliflower Rice
Enjoy this cauliflower rice as a side dish or as a base for a favorite Mexican recipe.
1 tablespoon olive oil
½ cup sweet onion, chopped
2 cloves garlic, minced
12 ounces riced cauliflower
½ cup chicken or vegetable broth
½ teaspoon salt
½ teaspoon ground cumin
½ cup chopped fresh cilantro, divided
Juice of 1 lime
Heat olive oil in a large skillet. Add the onion and sauté over medium heat until they are soft and translucent. Add garlic and cook until garlic becomes fragrant, stirring constantly. Add the cauliflower to the skillet. Stir to mix well. Add the chicken stock, salt, cumin, and half of the cilantro. Cook for several minutes until cauliflower begins to get tender. Add lime juice. Taste and season with more salt, if needed. Stir in the remaining cilantro. Continue to stir until warmed through. Serves 4 to 6.
Un-Fried Ice Cream Cake
All the flavor of fried ice cream without the mess. Be sure to let it freeze for at least five hours before serving.
1 quart vanilla ice cream
3 cups corn flakes
2 tablespoons salted butter, melted
2 tablespoons light brown sugar, firmly packed
¾ teaspoon ground cinnamon
4 tablespoons honey, divided
Whipped cream, for serving
Preheat oven to 350 degrees. Set out ice cream to soften at room temperature. Have an 8×8-inch pan ready. Place cornflakes on a baking sheet, crush lightly. Add melted butter, brown sugar, and cinnamon. Toss to combine. Bake cornflake mixture until toasted, 7 to 8 minutes. Remove from oven and let cool completely. Spread softened ice cream in 8×8-inch pan. Spread the cooled cornflake mixture onto the ice cream in an even layer. Gently pat topping down with your hand. Drizzle with 2 tablespoons of honey. Cover pan tightly with saran wrap or aluminum foil and freeze for a least 5 hours. Remove ice cream cake from freezer at least 10 minutes before ready to serve. Cut into slices. Drizzle with remaining honey. Top with whipped cream. Serves 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
