Cinco de Mayo is just around the corner so I put together a round-up of recipes. They all amazing, easy and delicious.

I do not about you, but in my house, we love Mexican cuisine. I make it at least once a week.

Spicy or non-spicy as long as it got Mexican favor I will devour the whole platter or tacos, enchiladas or burritos.

I could pretty much eat refried beans with a spoon. Yes, shamelessly I have done that before. I have no regrets admitting that fact.

So, some recipes are, of course, fusion but nonetheless, they are so tasty and very easy for anyone to prepare.

I really hope you make some my delicious Cinco de Mayo recipes for your celebration.

If you please tag me on Instagram @sandraseasycooking and use my hashtag #sandraseaycooking. Thank you!!!

Without further ado, here is my round-up of amazingly delicious recipes from my blog. Direct links under each image.

Beans, Beef and Rice Burritos

Beef Enchiladas

Chili Cheese Fries

Meatless Chili Nachos

Beef Taco Sliders

Chicken Enchiladas

Classic Beef Tacos

Mexican Lasagna

Taco Style Cream Cheese Dip

Beef Taco Tortilla Bowls

I wish you safe and happy Cinco de Mayo!

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I know that all of you love Fluffy Pancakes, but Fluffy Cream Cheese Pancakes are even better.

My family went bananas over these. Yes, even I tried them because of YOLO! Well, the verdict is that I absolutely loved them. Then again, there is no pancake that I have not liked.

On the other thought, I made these “Keto” pancakes with almond flour, and it was not a pancake. In my humble opinion, it was cornbread hot cake? Perhaps… question mark, question mark.

Haha, it was really questionable in form of pancake. By the way, I do love cornbread, but with almond flour, it was just weird.

Anyhow, the good news is that these are not even close to cornbread. These are delicious, fluffy and super easy. I will have one more recipe for pancakes soon… meantime, please do enjoy these.

Click here for some tasty breakfast ideas.

I will not drag this post because to be quite honest I have been under major writer block. I have so many recipes to share and nothing valuable or informative is coming out of me.

Definitely not the time to have a writer block because grilling season is coming and have amazing recipes for that.

Ahh! Hopefully, it will all come back to me. I just need to get inspired, ’cause my inspiration at the moment is down the toilet. So I apologize for a rather plain and boring post. At least this recipe is bomb.

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Yield: Serves 6

Fluffy Cream Cheese Pancakes

Print

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Sugar or any other sweetener I used Swerve
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 Pinch Kosher Salt
• 2 large Eggs separated yolks, and egg whites
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cup buttermilk
• 6 ounces cream cheese room temperature
• 2 tablespoons Unsalted butter melted
• 1 teaspoon Vanilla Extract
• Ghee or unsalted butter for the skillet

Instructions

1. Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like use electric mixer to make these as smooth as possible
3. Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
4. Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
5. Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
6. Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.
7. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.
8. Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.

Notes

For the low carb you may use Almond flour. I must add that they do not taste like traditional pancakes, more like cornbread. However it is a great way to satisfy the cravings.

Did you make this recipe?

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My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad?

Needless to say, we eat classic salads all year round, naturally depending on the season, of course.

However, with all the ingredients convenient even during the winter season, we are able now to eat this salad any time we want.

CLICK HERE FOR MORE TASTY AND HEALTHY SALAD RECIPES.

I know very well the taste is not the same. After all, freshly harvested fruit and vegetables are indeed the best eaten in season.

However, for the gracious sake of your cravings, we can most certainly eat delicious salads like this 365 days a year.

Above all, Cucumber, Tomato, and Mozzarella Cheese Salad undoubtedly my absolute favorite summer food. We probably eat this on a daily base during hot summer days.

It is so refreshing and tasty it goes perfectly with any grilled food, even grilled vegetables if you are vegetarian.

You assuredly have a possible option here to include some avocados or grilled tofu even if you do not consume cheese. As you can see it is most definitely versatile salad.

So next time when you have a family gathering or just grilling time, make this salad. I am sure that you will not regret because it is really tasty. I can’t even tell you how much we love it.

As I said below in the recipe card, you can add other ingredients and make it your own depending on the season.

My daughter loves Avocado so we always add it, especially if we are out of cheese. It just gives you a bit of creaminess which would be perfect for vegan. Sometimes red onions, and green peppers

You might like these salad recipes:

• Heirloom Tomato Feta Salad
• Fruit Salad with Citrus Maple Dressing
• Colorful Pasta Salad with Italian Dressing
• Vegetarian Pasta Salad

If you make my Cucumber-Tomato and Mozzarella Cheese Salad, please tag me on Instagram.

@sandraseasycooking and use hashtag #sandraseasycooking so I could see your creation and share it with everyone else. Thank you so much in advance for all your love and support!

Yield: 4 SERINGS

Cucumber-Tomato and Mozzarella Cheese Salad

Print

Easy. healthy and tasty salad recipe.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 Medium Tomatoes on the Vine, sliced
• 1 cup Snacking Tomatoes, orange, but sweet golden would work as well or multicolored
• 1 Organic English Cucumber, diced
• 6 oz Fresh Mozzarella Cheese, cubed or Fresh Mozzarella Pearl Cheese
• 3 Organic Green Onions, sliced
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon freshly Ground Black Pepper
• 1/4 teaspoon Dried Oregano

Instructions

1. In a large bowl, combine the sliced tomatoes, diced cucumber, chopped green onions.
2. For the simple vinaigrette: in a small bowl, whisk the oil, lemon juice, salt, pepper and herbs such as oregano or parsley. Pour over salad; toss well to coat.
3. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon.
4. This is a perfect salad with anything grilled or with fish.

Notes

You may add avocado or red onions in this salad It is very delicious. Also, if you by any chance do not have any mozzarella but Feta is in your fridge, use it. It is so tasty in this salad.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 200Total Fat: 14.7gSaturated Fat: 5.6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 251mgCarbohydrates: 8.6gFiber: 1.8gSugar: 3.8gProtein: 8.9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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