Lenten Friday Dinners--Southwestern Style Part Two

Fridays during Lent present a unique opportunity for prayer, sacrifice, and reflection. We might think about what to give up...or what new (and better) habits to take on.

This also extends to family dinner time in our household. Some years, for example, we focused on avoiding gluttony during a delicious meal, while other Lenten seasons saw us getting up from the dinner table and doing something more constructive than flopping on the couch afterward. This year, we’re looking at the creative aspect as my adult kids are looking to try new recipes. The following are a few new additions to our Friday menu.

Rellenos 

I’ll be the first to admit that rellenos can get complicated. However, they are well worth the effort. Moreover, you can use rellenos as the main dish or a side. (Remember those red cheese enchiladas?)

You can follow the “traditional” recipe which involves stuffing each poblano or anaheim pepper with a stick of asadero or colby cheese. After stuffing the peppers, you’ll dip each one in raw egg and roll it around in flour. This part proves to be tricky as you avoid tearing the peppers.

For a crunchier breading, you can also roll the pepper in panko or garlic-seasoned bread crumbs. Once the peppers are prepped, you’ll fry them in a large pan filled with vegetable or avocado oil until they’re golden brown. This process might seem tedious, but when you look at the positive aspect, it allows for more time for prayer or listening to your favorite Catholic radio station. 

Otherwise, you can deviate from this procedure by taking the peppers and laying them flat on a greased casserole dish. Next, you'll pour a mixture of eggs, milk, and flour over them and cover them with shredded cheese. Finally, you’ll place the relleno casserole in the oven at 350 degrees and gather the family together to pray a rosary while it’s baking.

Guacamole salad 

Another simple and yummy dish is guacamole salad. Like the rellenos, it can serve as the main event, a side dish, or an appetizer depending on what you throw in. 

Starting with the guacamole itself, you would simply peel and mash two to five avocados in a large bowl. In addition to mashing the avocados, I highly recommend adding cilantro, oregano, and garlic salt to taste. Paprika also gives your guac a bit more color and flavor. You can also throw in some chopped onions, jalapeños, and tomatoes. Or instead of the powerful pepper, you can sprinkle a bit of red chile pepper or mix your favorite mild to medium salsa with the mashed avocado.

Once your guacamole is ready to go, drop a scoop on a bed of your favorite greens surrounded by tortilla chips or grilled shrimp. 

Green Chile Alfredo

This last idea may sound like an odd combination, but you count on a tasty entree with a subtle hint of green chile. Plus, it’s super easy. 

First, you’ll need to prepare your alfredo sauce according to your favorite recipe. (For me, it comes out of the jar or a packet.) Then you add a small amount of chopped green chile–just enough to add to the flavor without overpowering the alfredo. For a small quantity of sauce, that can be two to four tablespoons, whereas, a large pot might require a quarter of a cup. Another tip is to add some minced garlic and a pinch of oregano, but of course, this is optional.

From there, you’ll let the sauce simmer for a few minutes, giving enough time for all the flavors to meld together. After you’ve cooked your pasta, get ready to enjoy this meal with a side salad and some garlic knots.

Now you have more Friday meal ideas to add to your Lenten menu which means less time spent on figuring out what to prepare and more time on the actual dinner preparation. In turn, this means more time spent gathering for family fellowship or reflection.