Cinco de Mayo Recipe Ideas

Cinco de Mayo is Spanish for the 5th of May and is the celebration of Mexican heritage and pride here in the US. But in my experience, since I'm not of hispanic decent, it's a time when friends and family gather for great Mexican food and drink. If you'll be celebrating on Saturday with margaritas, here are some favorite recipes that I've posted before and a couple of new ones. I'll apologize now for the older posts as the pictures aren't as good as some of the newer ones but they are great recipes that I hope you'll love as much as we do! (Click the red links to bring you to the original recipe)

Appetizers

Homemade Tortilla Chips (New)

1 Package of Eight 7" Tortillas 

(I used Carb Balance Flour Tortillas with only 120 calories and 13g of fiber per tortilla)

Canola Oil Cooking Spray

Salt, as desired

Place the tortillas on a cutting board. Cut the tortillas into eight wedges by cutting down the middle and across (like a "T"), then do it again. Spray a baking sheet with cooking spray and lay the wedges on the pan. Spray the top with the cooking spray and sprinkle with salt (if desired). Bake at 400 degrees 5-7 minutes or until they become lightly brown. Makes 64 wedges. 

Fresh Garden Salsa

Guacamole

Sun Dried Tomato & Asiago Cheese Jalepeno Poppers

Soup

Mexican Beer Cheese Soup

Mexican Beer Cheese Soup  

Salads

Avocado & Artichoke Pasta Salad

Avocado & Artichoke Pasta Salad in a Cilantro Lime Vinaigrette

Black Bean & Corn Salad

Main Entrees

Chorizo, Chicken and Black Beans with Rice (New)

4oz. Spanish Chorizo, skin removed and diced into bite sized pieces

6oz. Boneless Chicken Breast, diced into bite sized pieces

1 Clove Garlic

1 tsp. Butter

1c. Jasmine Rice

2 Chicken Bouillon Cubes

1 Lime, zest and juice

3 c. Water

1-15oz. Can Black Beans, rinsed

1 tbsp. Fresh Cilantro, chopped

Add the chorizo and garlic in a large non-stick saute pan and heat sausage for approximately 5 minutes. Remove then set aside. Add chicken to the same pan and cook through. Remove and set aside. Add the butter, rice, lime zest and juice to the same pan and allow to lightly brown for about 2 minutes. Then add the bouillon cubes and 1 cup of the water. Reduce heat to a simmer and cover. Allow liquid to evaporate then add another cup of water. Repeat for the third cup of water. When the liquid from the third cup of water is almost evaporated, add the black beans, cilantro and the cooked chorizo, garlic and chicken. Stir well and garnish with chopped cilantro. Serves 6. 

Guacamole Pasta with Sausage

Tequila Lime Chicken Skewers

And you can't forget the drinks! Since I'm not a huge margarita fan, I'll share two of my Sangria recipes with you (I only drink red wine myself but I'll have some new white wine versions coming out this summer!) 

Beverages

Red Apple Sangria

Red Apple Sangria 

Red Wine Sangria 

(my favorite go-to recipe)

Enjoy!

Shared at Weekend Potluck 5/4/12


Shared at Thursday's Treasures 5/4/12

Shared at Six Sisters Stuff 5/5/12