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DWELL by michelle

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Mexican

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Vegan Tacos: Lobster Mushroom Recipe (GF, DF, VG)

March 2, 2021

Mushroom Rice Pilaf with Roasted Hatch Chiles (GF, V)

February 25, 2021

Qdoba Grilled Chicken ( Copycat Recipe )

January 14, 2021

Extra Cheesy Hot Nacho Dip (GF, V)

November 21, 2020

The Most Delicious Hatch Green Chile Chilaquiles (GF, V)

August 27, 2020

Easy Homemade Flour Tortillas (DF, V)

June 30, 2020

Fresh Mexican Tomato Salad (GF, DF, V)

May 26, 2020

Easy Breakfast Tacos Recipe

April 27, 2020

Favorite Party Dips: Creamy Avocado & Hummus (GF, DF, VG)

April 26, 2020

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Recent Posts

Mochi Waffles Recipe (Crispy on the Outside, Chewy on the Inside!)
5 Best Travel Fishing Rod in 2021 – The Ultimate Fan-Favorites!
The Ultimate Taco Truck Green Sauce Recipe
Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)

On Instagram

You’ve tried mochi, you’ve tried waffles. But

You’ve tried mochi, you’ve tried waffles. But have you had MOCHI WAFFLES? 🤩⁣
⁣
If not, you’ve GOT to try this easy (and quick!) mochi waffles recipe! It makes 7-10 golden brown waffles that are perfectly crispy on the outside and deliciously chewy on the inside. Great for breakfast, snacks, and even dessert!⁣
⁣
WHAT YOU NEED:⁣
- 1 3/4 cup mochiko sweet rice flour⁣
- 1/2 cup all-purpose flour⁣
- 1/4 tsp salt⁣
- 1/4 cup sugar⁣
- 1 1/4 tsp baking powder⁣
- 3/4 tsp cornstarch⁣
- 1 1/2 cup milk, regular or plant-based⁣
- 1 tsp vanilla extract⁣
- 2 eggs⁣
⁣
👉 Mix everything together to make the batter, then cook in a waffle maker for 3-5 minutes, or until golden brown. Repeat with the remaining batter. Once done, plate and add your toppings!⁣
⁣
(full recipe link in bio!)

I haven’t been feeling well today, so quick meal

I haven’t been feeling well today, so quick meals that take less than 30 minutes to make has been a LIFESAVER in our house! 🏆

since i didnt feel like going to the grocery store today, i scoured our pantry for ingredients and found an acorn squash, dry rice, canned peas, and grabbed a bag of @lovecorn_snacks that they sent me yesterday 👏🏼

30 minutes later, we whipped up this cheezy stuffed acorn squash recipe!

To make:
🔥 cut the squash lengthwise and drizzle with olive oil. Add salt and pepper, then air-fry for 30 min on 400F (cut side down)
🍚 meanwhile, make the rice. I used leftover white rice from last night and sauteed it with olive oil, lime juice, smoked paprika, garlic, onion powder, salt, pepper, and peas.
🍴 Once both are done, fill the squash cavity with the rice mixture.
🌶 drizzle some sriracha, sprinkle dried cilantro, and add in a crunch! (I used @lovecorn_snacks newest vegan cheese flavor 🧀 but you can use fried onions, crushed chips, or roasted chickpeas!)

And ta-da!! That’s it! ✨

this recipe is adapted from my Mediterranean Butternut Stuffed Squash recipe 👉🏼 (link in bio!)

around this time last year, I told Evan I wanted t

around this time last year, I told Evan I wanted to start a food blog 💭

& the thing is, I’ve been wanting to for so long! But I just never bit the bullet ‘cause I thought:

❌ I bet I’m not good enough
❌ there’s no way I can ACTUALLY be a blogger (hello impostor syndrome 👋🏼)
❌ I don’t have time — or the money — to spend on this and do it well!
❌ There’s already so many other people doing it

When I told him I wanted to start a blog, it was really sharing my dreams more than anything else 🤷🏻‍♀️

But then he said: “okay, I support you. do it” 💣

I looked at him, wide-eyed — and I said: “wait, seriously? It’s gonna cost X for hosting, and it’ll be X monthly cost after that for X, Y, and Z..and I mean, I dont even know if it’ll be successful or if we’ll ever get our money back.”

He said: “that’s okay. No pressure. Do it for you.” ✨

I can’t even begin to tell you the immediate elation I felt rushing through my bones - finally, the spark to create! ✏️

I was at the starting line to pursue the dream I’ve always had (if you knew me in high school - you KNOW i took food photos ALL the time!)

So I did it. I took the plunge. Batch tested recipes in the kitchen after work. Spent late nights writing up blogs when everyone was winding down.

I experienced my fair share of difficult moments (like when my website went down, or I lost content because my internet crashed, or when Pinterest mistakenly marked my Pins as spam and blocked all incoming traffic).

Some days were brutal. And had i not pushed through to remember WHY i started it in the first place, as a way to express myself in the way God wired me creatively, i don’t think i’d ever reach this point of reaping the fruits. 🍎

I’m so thankful for a husband who allows me to be fully and completely me — a partner who supports my dreams as if it were his own. Grateful, thankful! Words could never be enough to show just how much this man means to me 🤍

And now, we get to enjoy a small little side biz income AND snack on ALL the @gomacro bars we could ever want - and trust us, we go through a LOT 😂

so friends, here’s your reminder to do the thing you’ve always wanted to! You CAN do it!!✨

(links in bio!)

breakfast toast - 2 ways!! 🥑🥜 I can never m

breakfast toast - 2 ways!! 🥑🥜

I can never make up my mind about whether I want a sweet or savory breakfast.. so often, breakfast looks like this!

🥑 a slice of #avocadotoast with chopped tomatoes, lemon juice, sea salt, cilantro, and red pepper flakes

🥜 a slice of peanut butter toast with chopped bananas, fresh blueberries, and a sprinkle of @goodtogosnacks chocolate granola!

both made on toasted #sourdoughbread from our local @wheatfieldsbkry and paired with a delicious tall cup of @silk vanilla soymilk 🥛

I’ve got lots of work projects to tackle today, so here’s to getting things done today!! 💪🏼

FYI: get 15% off @goodtogosnacks with the code DWELL ✨ (link in bio if needed!)

Have a happy Tuesday!

I’m a sucker for cute plates, and @mclainsmarket

I’m a sucker for cute plates, and @mclainsmarketlawrence nailed it!! 🍳

now where do I buy the whole plate and not just the food? 😅

here’s to more Friday work days at the cafe!! 🥂

my little brother Raymond has been living with us

my little brother Raymond has been living with us this summer, but today’s the day we went to Ankeny to finally get his official Iowa license!! It’s one more thing checked off before he gets to attend @iowastateu in the fall for a freaking MASTER’s degree! 🚗

during the 4 hour car ride there, i found out he’d been missing out on some of the BEST culinary eats: Ethiopian food!!

So after we got his license, you bet I took him to celebrate by feasting at Gursha Ethiopian Grill in Des Moines 🤩

We shared a TON of injera & the most fragrant rice, complete with 4 kinds of delicious toppings 👇🏼

(& we would have definitely gotten more if they weren’t so generous with the portions - love this about this place! 🙌🏼)

🇪🇹 DORO WOT – Chicken cooked with onions, garlic, ginger, berbere, mixed spices, and boiled eggs.
🇪🇹 BEEF TIBS – Beef sauteed with onions, tomatoes, jalapenos, and berbere.
🇪🇹 MISSIR WOT – Split lentil sauce cooked with berbere, onions, ginger, and garlic.
🇪🇹 CHICKEN TIBS – Chicken sauteed with onions, tomatoes, jalapenos, and berbere.

— and now that we are both stuffed, i just need someone teach me how to make injera so we can do this at home too! 🤩🤩🤩

What are your favorite Ethiopian dishes to go with injera?

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