Tag: margaritas

Cinco de Mayo Party

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Cinco de Mayo Party

Confession. I love Mexican food. LOVE. While certainly not healthy, there is nothing I enjoy more than sitting with a friend and having some chips, guacamole, salsa and queso over margaritas. I am currently in the middle of a Whole 30 so I won’t be having any of those moments anytime soon. 😉

So, for those not completing a Whole 30, Cinco de Mayo is around the corner…and it’s on a Saturday. In the event you have been thinking about hosting a little Spring soiree, then this is the perfect time. I have created this festive setup and accompanying recipes that are perfect for a casual weekend gathering.

These dishes have a beautiful Mexican print…while you cannot tell from the photo, they are melamine so they won’t break! Perfect for outdoor entertaining. There are multiple items in this Del Sol collection and I mixed with some solid blue pieces and added some succulents to finish it off.

For food, my original guacamole and margarita recipes are essential. If prefer to prepare margaritas in a pitcher so your guests can serve themselves, then I would recommend the margarita mixes from Williams Sonoma…their classic recipe is delicious and they offer skinny versions and fun flavors as well. Be sure to offer a non-alcoholic option like lime Perrier for those who will not be drinking.

If you want a delicious taco recipe, try this one..I discovered it on Pinterest and it is packed with flavor, color and texture.

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Chili Lime Tacos with Pineapple Salsa

Chili Lime Chicken

1 pound chicken breasts pounded to 1/2 inch thickness

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon brown sugar

fresh-squeezed lime juice from 1 lime (about 2 tablespoons)

lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes, until chicken is cooked through. Remove to a cutting board and wait 5 minutes before slicing.

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Avocado Crema

1 medium avocado

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Add all the ingredients to your blender and blend until smooth, scraping sides down as needed. You can make 4 hours ahead of time and refrigerate in an airtight container.

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Pineapple Salsa

1/2 ripe pineapple, trimmed and sliced

1 large red bell pepper, seeded and quartered

1/2 small red onion, peeled and cut in half

1 whole jalapeno

1/2 cup loosely packed cilantro, finely chopped

1 tablespoon lime juice

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

salt and pepper to taste

olive oil

Dice the pineapple, bell pepper, red onion, jalapeño and cilantro (I use my Vidalia Chop Wizard) and combine with remaining ingredients in a large bowl. Can be served immediately or chilled.

To assemble, melt cheese (I used queso blanco) on tortillas in the microwave or stovetop then top with chicken, salsa and avocado crema. Garnish with cilantro, lime, avocado slices and cheese!

source: www.carlsbadcravings.com

Get ready to have some Cinco de Mayo fun!!!

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Bisous,

Rebecca

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f. 20.2018
Style & Life’s Original Guacamole & Margarita Recipes

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Style & Life’s Original

Guacamole and Margarita

Recipes

Since Cinco de Mayo is Friday, I thought it was the perfect time to share my original guacamole and margarita recipes. I tried many different versions of both of these recipes and landed on the below, which receive rave reviews from friends and family. The ingredients and techniques are simple; the taste fresh and delicious. One essential tip for the guacamole is to ensure you use ripe avocados; otherwise, they will be difficult to mash and will not blend well with the other ingredients. In order to have uniform vegetables, I like to use the Vidalia Chop Wizard. It’s inexpensive and effective. The guacamole is not only delicious with tortilla chips, it can be added to salads, tacos or other dishes.

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ORIGINAL GUACAMOLE

Ingredients:

2 ripe Haas avocados

1 small tomato, seeded and diced

1 jalapeño, seeded and diced

1 small or ½ large sweet onion, diced

2 tablespoons of finely chopped cilantro

Juice of ½ lime

Sea salt to taste

Tortilla chips

Instructions:

Dice tomatoes, jalapeño, onion and place in bowl. Chop cilantro. Dice avocado and mash until smooth. Mix all ingredients together. Juice ½ of a lime and add sea salt to taste. Add more or less of any ingredient to your liking. Serve with tortilla chips

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LIGHTENED UP MARGARITA

Ingredients:

1 shot of tequlia blanco, I use Patron Silver

1/4 cup fresh lime juice

Agave Nectar

Sea Salt

Lime Wedges for garnish

Instructions:

Cut lime in half and rub on rim of glass. Put sea salt on a plate and dip rim of glass in the salt. Fill the glass with ice. Add ice, tequila, lime juice and agave to a cocktail shaker. Shake, pour and enjoy! If it is too tart, I sometimes add a splash of club soda or a little bit more tequila.

Happy Cinco de Mayo!

Bisous,

Rebecca

f. 2.2017

Tag: margaritas

Cinco de Mayo Party

Style & Life’s Original Guacamole & Margarita Recipes