Feliz cinco de mayo! With cinch de mayo coming this weekend, I wanted to give a little round up of all the Mexican style recipes that I have made over the past ten months of blogging. We eat a ton of Mexican inspired dishes. I can’t get enough. So, if you are planning to celebrate this weekend, here is a list of some yummy things to try.
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Have a fab weekend!
My brain thinks it is summer. I blame it on the tub of coconut body butter that I bought at The Body Shop. I put it on each day and am instantly whisked away to the beach. The smell of coconut paired with the warmer weather has me believing it is basically summer. Plus, I just bought my Buffet tickets and am living the island life while listening to my music. Oh, and I listen to it as loud as the radio goes. It is actually pretty embarrassing to be in the car with me. Anyway, since Cinco de Mayo is upon us, I made some margaritas this weekend. Just making me feel even more like it is summer.
I am fairly certain that most people don’t even know what cinch de mayo is. In fact, I am fairly certain that people believe that it is Mexican Independence Day. Oh, and it is a day where we are supposed to eat “Mexican” food and drink margaritas. It seems like it is similar to our notion that St. Patrick’s Day is a day for drinking green beer.
I spent most of my adult life drinking really crappy margaritas. Mostly because it seems like the thing to do at “Mexican” restaurants in western Pennsylvania. When I made them myself, I must have thought there was a mystical ingredient involved, because I always bought the bottles of mix (or the bucket). I always thought it was too sweet. Recently, it occurred to me that margaritas are actually basic, inexpensive ingredients. So, I did it. No mix involved. Just a few simple ingredients. I like mine blended, especially in the Vitamix. It makes it the texture of Italian ice. It actually reminds me of an iced for adults. This will make an appearance a lot this summer. So, it is almost Friday and almost cinco de mayo. Give it a try.
Lime Mint Margaritas
Prep Time: 20 minutes
Keywords: blender beverage
Ingredients (2 margaritas)
For Mint Simple Syrup
For the Margarita
For the Rim
Instructions
For Mint Simple Syrup
Combine the sugar and water in a small sauce pan. Bring to a boil until the sugar dissolves. Turn off the heat and add the mint. Allow to cool. Store in the refrigerator.
For the Margarita
Combine ingredients in a blender. Blend until all ice is crushed (almost an Italian ice consistency). You really needs to be done using a high-performance blender.
For the Rim
Combine salt, sugar, and lime in a bowl.
Rub a lime on the rim of the glasses. Rub the glasses in the salt, sugar, and lime mixture. Pour the margaritas in the glasses.
Tags: fast and easy
I am in full summer mode. I am totally ready for warm weather everyday, lots of Jimmy Buffet (concert in July!), flip flops, and farmers markets. I actually can’t wait. The nice days that we have been have just made me even more excited. So, I have started making warm weather food already. I had the hankering for some fresh corn this weekend. Luckily, I was really smart last summer and froze some. We had 10 left. I used it all in this salad. Yum! Lots of leftovers.
This salad is simple. We grill the corn, then add the rest of the ingredients. Simply salt, garlic powder, onion powder, limes, cotija, paprika, green onions, and cilantro.
I served it with my seared salmon and tons of grilled vegetables.Oh, and some slices of avocado on the side. Best. Corn. Ever.
Grilled Corn Salad with Cotija Cheese
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Keywords: grill salad
Ingredients (8-12 servings)
Instructions
Shuck the corn and grill the cobs until they are slightly charred on each side.
Cut the corn off the cob and combine with remaining ingredients. Serve warm or cold. Store in the refrigerator.
Tags: fast and easy, grilled
There is something magical about green chiles. When you add a green chile, your meal goes from bland to flavorful. This weekend, we decided to enjoy a green chile burger. I wanted a simple burger topped with a whole, grilled green chile, avocado, and jack cheese. So, we lit the grill and started cooking.
To cook the peppers, We grilled them until charred on each side. Then, we put them in a plastic container with a lid until the skin loosened. I peeled off the skin while the burgers were cooking. We topped the burgers with jack cheese.
Once the burgers were done, it was all about putting the burger on the bun with the pepper and avocado. I used “slider” sized buns because I am pretty sure they are the size of regular sized burger buns when I was a kid. It is just big enough. Serve with a big kosher pickle and enjoy!
Green Chile Burgers
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Keywords: grill sandwich entree
Ingredients (2 burgers)
Instructions
Grill the peppers until charred on all sides. Place in a plastic container with the lid on, a zip top bag, or a brown paper bag for 10-15 minutes. Peel off the translucent, charred skin. Set aside
Form the ground beef into 2 patties. Put a well in the center for even cooking. Salt and pepper generously.
Grill the burgers to desired doneness. Add the cheese until melted.
Place the burger in the bun. Top with avocado and peppers. Serve and enjoy.
Tags: fast and easy
When I was a kid, we ate strawberry shortcake often. Grandma would break out the Bisquick, which she used a lot, and formed a ton of perfect little shortcakes. Then, she would dice tons of strawberries and sprinkle them with sugar, smashing them with a fork to create a strawberry sauce. Finally, she made homemade whipped cream for the top. It seemed like such a lot of work. It was good, but I would see those yellow little pucks of cake in the produce department at the grocery store and long for the store bought version. I also, by the way, wanted a store bought halloween costumer, not the handmade one. I wanted the plastic cellophane wrapped Easter basket, not the one containing handmade and local candies. Oh, how I have change.
Grandma used Bisquick, but I think that is such a pointless product. It is made up of ingredients that I already have. Plus, I want my shortcake to be at least partly whole wheat. As I created this recipe, I wanted it to rise slightly. Plus, it had to have the crispy crust and the sugar dusted top.
I think the homemade version takes about as long as the packaged version that Grandma made. But, these are so much better. Buttery, crispy, sweet. Then, top it with the strawberries and freshly whipped cream. This is a great Spring and early Summer dessert.
Strawberry Shortcake
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Ingredients (2 servings)
For the Shortcake
For the Strawberries
Instructions
For the Shortcake
Heat the oven to 450 degrees.
In a food processor, process the butter, sugar, salt, flours, baking powder, and baking soda until the butter is evenly distributed (About the texture of wet sand).
In a bowl, mix the half and half with the dry ingredients.
Form into two biscuit shapes and place on an ungreased baking sheet.
Brush with melted butter and sprinkle the top with sugar.
Bake at 450 for 12-15 minutes.
Cut in half and top with strawberries and whipped cream.
For the Strawberries
Dice the strawberries. Place in a small bowl. Pour the sugar on top and squish with a fork or potato masher. Set aside and allow to sit for 10-15 minutes. Serve over the shortcakes.
Maple Vanilla Whipped Cream
Prep Time: 5 minutes
Ingredients (12-16 servings)
Instructions
Whip cream until it becomes fluffy.
Add vanilla to taste.
Add maple syrup to taste.
What do you think is so alluring about carrot cake. People seem to love it. Is it the carrots? We feel better about eating cake because we are actually eating a vegetable at the same time? Is it the spices? Everyone loves cinnamon, the smell, the taste, the warmth. You know what I think? I think it is the cream cheese frosting. The fluffy, sweet, tangy frosting piled high on top of moist cake. I guess the other parts are just the added bonus with the cake.
You know, I sort of think that cream cheese frosting is my favorite. Let’s think of the ways that I have used it. Pumpkin Cupcakes. Red Velvet Cupcakes. Pumpkin Cinnamon Rolls. I think my next venture will be some banana cupcakes. Those could probably use large amounts of cream cheese frosting.
Hey, if I use cream cheese frosting on banana cupcakes that counts as a fruit, right? Just like these carrot cake cupcakes count as a vegetable. That seems right.
Carrot Cake Cupcakes
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Keywords: bake dessert cake
Ingredients (12 cupcakes)
Instructions
Heat oven to 350 degrees.
Melt the butter in a large bowl. Mix in the sugars, vanilla, and oil. Add the eggs, milk, carrots, and Greek yogurt. Mix until well combined.
Add baking soda, baking powder, spices, and salt. Mix to combine. Add flour and mix until the flour is incorporated.
Evenly distribute cupcake batter into muffin tins lined with paper cupcake liners. Bake at 350 for 18-22 minutes or until a toothpick poked in the center comes out clean. Allow to cool. Frost and enjoy.
Cream Cheese Frosting
Prep Time: 10 minutes
Ingredients (Frosting for 12 cupcakes)
Instructions
Combine ingredients beating for 2-3 minutes or until fluffy.
Tags: cupcake
I really don’t know how I came up with the idea for this burger or when we decided to eat it. It was not on our weekly menu. In fact, we had planned to go out to dinner. Then, I suddenly decided that I wanted a lamb burger. As I thought about the earthiness of lamb, I decided that it needed to have goat cheese and caramelized onions. Oh, and lots of pickles. So, off to the store we went to buy the needed supplies.
I like to eat thick burgers. So, I typically make “slider” sized burgers. This one happens to be a mini burger.I simply cook the burger patty with salt and pepper. I like to put a well in the burger when I cook it. It makes a place for the toppings.
The caramelized onions add a sweetness to the burger that compliments the earthiness of the lamb. The goat cheese adds creaminess and the pickles add the acid. The perfect balance. If you haven’t tried cooking with lamb yet, this is a good place to start.
Lamb Burgers with Goat Cheese and Caramelized Onions
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Keywords: saute entree
Ingredients (2-3 burgers)
For the Onions
For the Burger
Instructions
For the Onions
Heat the oil and butter over medium heat.
Add the onions and cook until tender but not brown.
Salt the onions and sprinkle the sugar.
Add water, 1/4 cup at a time. Allow the water to completely evaporate and the onions to start to caramelize. Repeat until all the water is gone and the onions are a rich brown color.
For the Burgers
Form the lamb into round burgers. Put a well in the center. Salt and pepper both sides.
Cook the burgers until the desired doneness. Top with the onions and goat cheese. Serve on fresh buns with a big slice of pickle.
Cinnamon rolls are intoxicating. Just the smell of them causes people to swoon. Add some frosting (or a lot of frosting) and they are almost irresistible. Maybe it’s the cinnamon, or the butter, or the frosting. I don’t know exactly. Perhaps it is the combination of all of those things. I remember when the outlet mall was first built near my parents’ house. There was a Cinnabon store on the end of the food court. Each time we would walk by, the enticing smell would lure us in. My mom often bought one for us to split.I remember them being warm and comforting, gooey, and buttery, with tons of whipped cream cheese frosting.
I personally believe that cinnamon rolls are best served slightly warm. Mostly because it makes them so moist. These cinnamon rolls are moist served cold or warm. The pumpkin really makes the dough very soft and moist. Just a bit of a warning, these pumpkin cinnamon rolls are not the pumpkin flavor from the fall. They mostly just taste like a regular cinnamon roll, but more moist.
Making these take a little bit of time, but the commitment is totally worth it.
Pumpkin Cinnamon Rolls
by
Prep Time: 2 hours 30 minutes
Cook Time: 25-35 minutes
Keywords: bake breakfast dessert
Ingredients (12 cinnamon rolls)
For the Dough
For the Filling
Instructions
For the Dough
Put 1/4 cup of sugar in the bowl of a stand mixer.
In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.
Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.
Once the yeast is foamy. Add the cinnamon and pumpkin to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.
Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on with a small pan of boiling water.)
The dough should double in size (1-1.5 hours).
For the Filling
With a mixer, cream the butter with the brown sugar. Add the pumpkin, cinnamon, salt, and vanilla. Mix to combine.
Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.
Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.
Cut into 12 pieces. Place cut side down in a 9×13 glass baking dish. Cover with a clean dish towel.
Heat the oven to 375 degrees and place the cinnamon rolls on top to continue rising for 30 minutes.
Bake at 375 for 25-35 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.
Ice with your favorite frosting or icing (I like cream cheese frosting). Enjoy!
Cream Cheese Frosting
by
Prep Time: 10 minutes
Ingredients (Frosting for 12 cupcakes)
Instructions
Combine ingredients beating for 2-3 minutes or until fluffy.
Tags: breakfast, brunch, Comfort Food
I can’t believe it has been a whole month since my last Surprise Recipe Swap creation. Last time I posted, the weather was erratic with rain, and snow. Now we have flowers blooming, blossoms on the trees, and beautiful, lush, green grass. This month, my surprise partner is April from On the Homefront. Of all of Nancy’s yummy recipes, I chose her Best Ever Mashed Potatoes.
Nancy and I actually seem to have a lot in common. Both of us enjoy making homemade food and sharing it with those we love. I have to say, we did love these potatoes. They were creamy, rich, with a slightly sour taste from the sour cream. I was a little bit nervous about using a mixer to mash my potatoes however, they turned out perfectly cream and smooth with no gluey texture. They reheated really well and I think they were even better the next day.
I served them with city chicken (recipe coming soon). I will make them again, but not often because of all of the sour cream, butter, and cream cheese. They are a special occasion food for sure! Participating in the surprise recipe swap is a fun way to try a new recipe and read new blogs.
If you would like to participate next month in the surprise recipe swap, you can click the button below. I hope you join us!
In the fall, when I am totally obsessed with apples, sweet potatoes, and pumpkin, I have trouble remember some of my other favorite meals. Back in November, I shared with you my sweet potato gnocchi recipe. We enjoyed eating that fluffy pasta with a super creamy sauce. It was super convenient because I could store it in the freezer and make it in just a few minutes on a weeknight. Well, in my excitement of fall flavors, I forgot to share my gnocchi recipe that uses regular white potatoes. They are also a great weeknight meal that can be made way ahead and frozen. It does take a while to shape all of the little tiny pasta but, it is totally worth every second.
I like to get my supplies ready while I am baking my potatoes. I bake them because I think the potato flavor concentrates. I use a potato ricer. We bought an inexpensive ricer specifically for making gnocchi. Now I use it for other potato dishes, too. I use a dish towel to protect my hands from the hot potato. The fork is to blend the eggs and the flour. The knife is to cut the potatoes and the spoon is to scoop out the insides.
With the ricer, make a giant pile of potato on a very clean counter dusted with flour. Add the eggs, salt, and pepper.
Sprinkle to flour on top a little at a time and use the fork to blend it. Eventually I just get my hands in there and mix. I add just enough flour until it comes together but is still moist and slightly sticky.
Roll it into a ball.
Cut into 6-8 sections.
Roll each section out like a snake. Think play dough as a kid.
Cut it into bite-sized pieces and roll them with a fork. Place on a baking sheet lined with plastic wrap or waxed paper. Freeze and store in a zip top bag.
The day I made the gnocchi I made my vodka sauce to go with it. It works well with most sauces and takes only minutes to cook.
Gnocchi
Prep Time: 30-40 minutes
Cook Time: 5 minutes or less
Keywords: simmer entree potato
Ingredients (12 servings)
Instructions
Bake the potatoes at 450 until tender, about 45 minutes.
While the potatoes are cooking, prepare your counter by flouring the surface withe 00 flour. Prepare 2 baking sheets by lining them with plastic wrap.
While the potatoes are hot out of the oven, scoop out the insides of the potatoes and put it in a potato ricer or food mill. Rice all of the potato and form a pile.
Make a well in the potato and add the egg, pepper, and salt. Whisk with a fork and slowly incorporate the flour a little at a time until it forms a slightly sticky dough. It should be about 2 1/2 to 3 cups of flour.
Add more flour to your surface. Cut the dough into six parts. Using one part at a time, roll out the dough in flour like a snake about 1/2 inch thick. Cut off 1/4 inch pieces. Roll with a fork and place on the baking sheet. Continue until all dough is formed into gnocchi.
Place in the freezer overnight. Remove from the tray and store in a zip-top bag until ready to use.
To cook: Boil in slated water until the pasta just floats. Cook for an additional 1-2 minutes. Remove from the water and serve with your favorite sauce.
Tags: freezer meals
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