Chunky Homemade Guacamole
I love fresh flavors and a chunky consistency to my guacamole.
2 firm but soft Haas avocados, chopped
1 medium tomato, seeded and chopped
½ of a medium onion, chopped
1 clove of garlic, finely diced
½ jalapeño pepper, finely diced
2 Tbsp chopped cilantro
1 tsp sea salt
1 tsp fresh ground black pepper
1 lime, juiced
Place chopped avocado, tomato, and onion in a medium sized bowl. Mix lightly. Add garlic, jalapeño pepper, cilantro, salt, black pepper, and mix, smashing the avocado slightly. Finally juice the lime over the top and stir one last time. Serve in a colorful chip & dip platter with your favorite corn tortilla.
Taco Salad in Tortilla Bowl with Black Bean & Corn Salsa
This recipe is a wonderfully healthy option for dinner. Very tasty served with low-fat sour cream.
1 ½ lbs lean ground beef
3 Tbsp chili powder
2 Tbsp onion powder
1 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp paprika
½ Tbsp sugar
1 ½ tsp salt
¼ cup of water
4 - 8" flour tortillas
4-5" oven proof bowl or pan
4 Cups Iceberg lettuce, chopped
2 green onions, chopped
1 avocado, sliced
4 Cups Colby-jack cheese, shredded
Black Bean & Corn Salsa (recipe below)
Ranch dressing (optional)
Brown up ground beef in a skillet. Drain any fat. Add water, chili powder, onion powder, cumin, garlic powder, oregano, paprika, sugar, and salt to ground beef. Continue cooking until thickened. While cooking meat, heat oven to 375. Place a flour tortilla over an oven-safe 4-5" bowl (upside down) which is set on a baking sheet. Bake in the oven for 5-10 minutes, or until shell begins to brown. Let sit for 5 minutes until cooled before removing from the bowl. Place cooled tortilla bowl on a plate and add 1 cup chopped lettuce, ¼ of the ground beef mixture, 1 cup of the shredded cheese, salsa to taste, some avocado slices, and sprinkle with chopped green onions. Tastes very good with only the salsa, meat, and cheese as flavor, but can also be eaten with ranch dressing. This is a family favorite!
Black Bean & Corn Salsa
2 Medium tomatoes, diced
1 medium onion, diced
1 jalapeño pepper, finely minced
2 cloves of garlic, finely minced
1 lemon, juiced
1 Cup canned black beans
1 Cup frozen corn, thawed
1 tsp salt
1 tsp black pepper
1 Tbsp cilantro, chopped
Add all ingredients to a medium sized bowl and mix well. Let salsa sit for at least a half hour to blend flavors. Serve chilled or at room temperature.
Simple Tres Leches Cake
This is a very simple version of this deliciously addictive cake which makes it easy to involve your children with the preparation!
1 boxed white cake mix
1 tub whipped topping
1 14 oz can sweet condensed milk
1 12 oz can whole evaporated milk
½ cup whole white milk
Prepare cake mix following box directions. Allow the cake to cool completely. Poke holes all over the top of the cooled cake with a fork. Pour all of the milk mixture over the top of the cake. Spread whipped topping over the top of the cake. I like to sprinkle a small amount of cinnamon or shaved chocolate over the top to look nice. Serve immediately.
Virgin Pina Colada
Children love this sweet tropical drink!
1 cup Pineapple Juice
1 cup Crushed Pineapple
1 cup coconut milk
4 Tbsp lime juice
1 cup vanilla ice cream
1-2 cups (depending on desired consistency) crushed ice
Put all ingredients into a blender and mix until a slushy consistency. If you like a thicker drink add more ice, thinner, add less. I also like to add a small splash of cranberry juice after pouring the drink into margherita glasses to add some fun color.
This menu is certain to please even the pickiest of eaters in your home. Cut some fun shapes like peppers and suns out of colored paper and hang them throughout your home to add to the festive flair. Add a fun round with a piñata and Cinco de Mayo becomes a holiday everyone looks forward to every year!
Published by TalV
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1 Comments
Post a CommentThanks for the recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!