The 5th of May

I have such fond memories of Cinco de Mayos from years past. Memories of  when I used to, not too terribly long ago, have major plans for the 5th of May each year. And by major I mean going out with friends for a giant mexican meal made up mainly of jumbo fishbowl  margaritas … you know the ones that four people could comfortably drink out of at once? Yeah, those. And yes, we did, with our very own straws. I have pictures somewhere. Oh to be young again …

More lately my plans for Cinco de Mayo have involved not realizing it’s Cinco de Mayo until the day before, or the day of, and then scrambling to put together some resemblance of a good Mexican meal myself, because who doesn’t love an excuse to eat Mexican food? I know I do. And I’m sharing some of my favorite, tried and true recipes below!


CROCKPOT (YES!) SPICY SHREDDED CHICKEN

(my favorite because, well, crockpot … and because it’s DELICIOUS) (serves 6)

Perfect in tacos, burritos, enchiladas – you name it, I’ve probably done it!

  • 2 pounds chicken breast
  • 1 tablespoon olive oil
  • 1 cup salsa
  • 2 tablespoons brown sugar
  • 1 small onion, diced
  • 1-2 cloves garlic, minced
  • 1 jalapeno pepper, seeded & chopped *
  • 4 oz green chiles, diced *
  • 14.5 oz can diced tomatoes, drained
  • 1 tablespoon chili powder *
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper *
  • 1/2 teaspoon pepper
  • Baste chicken breasts with oil and place in crockpot.
  • Add all remaining ingredients and cook on low for 6 hours OR high for 2-3 hours.
  • Move chicken to a cutting board and let rest about 10 minutes.
  • Shred chicken and return to crockpot.
  • Cook on low for another 20-30 minutes then drain any excess liquid.

* These amounts can be adjusted or the ingredients can be left out all together for a much milder (a.k.a. not nearly as spicy) flavor


ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

(my husband’s all-time favorite)

http://damndelicious.net/2012/06/15/roasted-shrimp-enchiladas-with-jalape-o-cream-sauce


MEXICAN STREET CORN WITH A KICK

(soooo not healthy, but soooo worth it)

  • 16 oz corn (frozen, canned or fresh)
  • 1/4 cup onion, diced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro
  • 1/2 cup Cotija cheese
  • Heat butter in large skillet over medium high heat.
  • Add corn, onion, salt, pepper, chili powder, paprika, cumin & cayenne pepper and cook about 10 minutes, stirring occasionally.
  • Fold in mayonnaise, lime juice and cilantro and mix well.
  • Garnish with cheese & enjoy.

SPICY BLACK BEAN HUMMUS

  • 1 can black beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 2 large cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 + 1/8 teaspoon chili powder
  • 1/4 teaspoon onion powder

Throw everything into a food processor and combine until smooth!


WORLD’S BEST (SPICY) GUACAMOLE

  • 4 avocados
  • 4 tablespoons lime juice
  • 3 roma tomatoes, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup cilantro
  • 2 cloves garlic, minced
  • Jalapeño pepper, seeded and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • Mash avocados in a medium bowl, leaving some small chunks.
  • Add lime juice and stir to combine.
  • Add rest of ingredients and mix well.

And there you have ’em, some of my all-time favorite Mexican recipes. Pick up some yellow rice, tortilla chips & salsa, and maybe even some cinnamon churros and you’ll be ready for a Cinco de Mayo celebration of your own. Don’t forget the fishbowls. And the tequila 🙂

Easter Eats

Can you believe Easter is a little less than 2 weeks away?!?!? I am SO behind this year. My house isn’t decorated, I haven’t done all of the Easter Bunny’s “shopping” for him, and we don’t even know what time we’re hosting our get-together or what we’re serving, OR who all is even coming. Pretty bad, huh?

Honestly I don’t even plan to decorate this year – I know, it’s so sad. What’s a holiday in our house without decorations? I don’t even know. But it just doesn’t make much sense since we’re in the process of “uncluttering” so we can snap pics and list our house on the market soon. I do have this little scene on our front porch though and I’m afraid these little guys are going to have to be enough for Easter 2017.

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I also have a super easy recipe for you! Although our Easter menu hasn’t been decided upon yet, these mini frittatas just might make an appearance. I’ve made these time and time again and they have yet to disappoint. And did I mention they’re super easy?

MINI BREAKFAST FRITTATAS (makes 12)

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 INGREDIENTS

  • 6 eggs
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1 1/2 cups shredded or crumbled cheese*
  • 1 cup cooked spinach (I love using fresh spinach & sauteing in a bit of olive oil)
  • 1/4 cup sun-dried tomatoes, chopped**
  • 4 slices cooked turkey bacon, chopped***

 DIRECTIONS 

  • Preheat oven to 350 F
  • Spray or grease 12-cup muffin pan
  • In a large bowl, whisk eggs until smooth
  • Add milk, salt & cheese and stir together
  • Add cooked spinach, sun-dried tomatoes & cooked bacon and stir together (it’s super helpful to have a cute little assistant do all the mixing)
  • Spoon egg mixture equally into 12 greased muffin cups

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  • Bake for 20-25 minutes
  • Remove from oven and let cool a few minutes before removing from pan

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*I have used several different kinds of cheese when making these. My favorite is probably classic cheddar, but a good crumbled goat cheese or feta never hurt anyone 🙂

**The sun-dried tomatoes are totally optional – in fact, so is the spinach and the bacon! You really can use any add-ins you want, which makes these so fun to make. You could even set up a frittata station at an event you’re hosting and let guests make their own! Other add-ins could include peppers, onions, mushrooms … you get the point 🙂

***I’m a fan of Applegate Farms turkey bacon and these slices are HUGE. If you’re using another brand of turkey bacon (or regular bacon for that matter), you may want to up the slices to 6 or so as these tend to be smaller.

These frittatas would make a great addition to your Easter brunch menu and I can ensure you they will be a hit. Enjoy and have a great week!