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Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Argentinean Potato Salad
Lunch Latin American

Argentinean Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
  3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
  4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Arepas
Lunch Latin American

Arepas

5.0

Prep
15 min
Cook
11 min
Total
27 min

Instructions

  1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Basic Ceviche
Lunch Latin American

Basic Ceviche

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
  2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)
Lunch Latin American

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Beef Empanadas with Olives and Raisins
Lunch Latin American

Beef Empanadas with Olives and Raisins

4.0

Prep
30 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
  3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
  4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
  5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Homemade Albondigas Soup
Lunch Latin American

Homemade Albondigas Soup

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
  3. 3 Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
  4. 4 Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
  5. 5 Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
  6. 6 Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.

By Melissa Washington

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Toasted Cuban Sandwich
Lunch Latin American

Toasted Cuban Sandwich

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
  4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
  5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Bolivian Saltenas
Lunch Latin American

Bolivian Saltenas

4.1

Prep
90 min
Cook
40 min
Total
160 min

Instructions

  1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
  2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
  4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
  5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
  6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
  7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
  8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

Smoked Eggs
Lunch American

Smoked Eggs

4.7

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
  3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Beef-Wrapped Enoki Mushroom
Lunch

Beef-Wrapped Enoki Mushroom

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
  2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Dennie's Fresh Lobster Salad
Lunch American

Dennie's Fresh Lobster Salad

4.6

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Smoky Chicken Salad
Lunch

Smoky Chicken Salad

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
  2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
  3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
  4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
  5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Simply Delicious Ranch Chicken Salad
Lunch

Simply Delicious Ranch Chicken Salad

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Polish Link Sausage and Cabbage
Lunch American

Polish Link Sausage and Cabbage

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Virgina's Tuna Salad
Lunch

Virgina's Tuna Salad

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
  2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Lemon Chicken Oregano
Lunch

Lemon Chicken Oregano

3.9

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Low-Fat Cream of Tomato Soup
Lunch

Low-Fat Cream of Tomato Soup

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Bacon Cheddar Patty Cakes
Lunch

Bacon Cheddar Patty Cakes

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  2. 2 Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  3. 3 Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

By Rae

Healthier Butternut Squash Fries
Lunch American

Healthier Butternut Squash Fries

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
  3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

Low-Fat, Full-Flavor Cream of Broccoli Soup
Lunch

Low-Fat, Full-Flavor Cream of Broccoli Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
  2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
  4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner