Hi Guys! Last night I shared five cinco de mayo recipes on my instagram stories and you guys loved them! I plan on doing more of this as both Drew and I love to cook and its fun to share new recipes. I wanted to have a place on my blog for you to reference for the recipes, so see below for all the recipe info.
CUCUMBER AVACADO SALSA
I shared this recipe YERAS ago on my blog. My mom made this up one afternoon and it instantly became a family favorite. We serve this with tortilla chips but it also great over fix or on tacos!
INGREDIENTS
1/2 red onion
1 bag of mini cucumbers or 2 english cucumbers
1 package of cherry tomatoes
2 tbsp of cilantro
2 Avocados
1 Lime
Garlic Salt
Chop all the ingredients except the Avocado. Place in bowl and season with Garlic salt to taste. Refrigerate for 30 min. Before serving chop avocado, toss, then squeeze lime juice over the top.
RESTAURANT STYLE RICE
The key to this rice is browning it! It give the rice that yummy toasted restaurant flavor.
INGREDIENTS
3/4 a large can of Rotel Tomatoes and Green Chilis
1/2 white onion
2 cups of white rice
4 cups of chicken broth
2 tbsp of butter
Melt butter and evenly coat the pan.
Cook onion till almost translucent and then add in rice.
Toast the white rice for approx 4 min. You will need to baby sit the rice and constantly stir so that it does not burn.
Add the juice from the Rotel tomatoes to the chicken broth and then add the combination to the rice. Your liquid should be 4 cups total.
Season with Garlic Salt and pepper.
Bring to a boil, reduce to simmer and cook for 3 minutes.
Remove from the Heat and cover for 20 min. DO NOT PEEK!
Toss with fork once complete and serve!
ENCHILADA BAKE
My mom has cooked this dish since I was at least 2 years old. It has been a family favorite for years and so easy to make!
INGREDIENTS
1 large bag of Doritos (Taco flavor is best!)
2 lbs of ground beef
1/2 white onion
1 can of green chiles
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of red enchilada sauce
2-3 cups of mexican blend cheese
Preheat over to 425. Cook the beef and onion until cooked. Season the beef with your favorite mexican seasoning. Add in cream of chicken, cream of celery, enchilada sauce, and green chiles.
In a large baking dish, place one layer of doritos at the bottom and then top with meat mixture. Repeat this twice ending with meat mixture.
Top with cheese and loosely cover with foil
Cook at 425 for 25-30 min (until bubbly on the sides)
This recipe came from Fruetcake and is SO YUMMY! I had a coconut margarita in Orlando at the Four Seasons that I have dreamed about, and this recipe is the closest I have seen.
INGREDIENTS (This makes 2 margaritas)
3 oz of Tequila
3 oz of Unsweetened Coconut Cream
1.5 oz of Triple Sec (Cointreau is my fav)
2 tbsp of Cream of Coconut
1 Juice from a Lime
Toasted Coconut
Make sure both coconut creams are thoroughly mixed as the oil separates. Mix all ingredients except toasted coconut in a mixer and shake for at lest 45 seconds to combine everything. Pour drink into a toasted coconut rimmed glass and top with toasted coconut.
MARGARITA SHERBERT DRINK
A very easy and delicious drink that is perfect for a hot summer day! You can get other sherbet flavors for the kids to enjoy with lemonade!
INGREDIENTS
1 package of Margarita Sherbet
1 can of strawberry Lime a Rita OR your favorite fruity non-alcoholic drink.
Scoop 3 scoops of sherbet into glass and top with your drink. Stir to combine or let sherbert melt while you enjoy!
Cheers and please tag me if you make any of these! xoxo Tara
These are great recipes!
Mireia from TGL
https://thegoldlipstick.com/