Saturday, May 3, 2014

Celebrating Cinco de Mayo


May is a fun month to enjoy.  You have a variety of holidays, such as Memorial Day and Mother's Day.  The weather is getting warmer and the flowers are blooming.  So to kick off the month of May, I want to celebrate one of my favorite Holidays, Cinco de Mayo. 

Cinco de Mayo, Spanish for the 5th of May, is a holiday primarily celebrated in the United States, and parts of Mexico.  In the state of Puebla in Mexico, it’s known as the El Die de la Batalla de Puebla, the Day of the Battle of Puebla.   It originated with Mexican-American communities as a way to celebrate freedom and democracy during the Civil War.  Today it’s a date that celebrates Mexican heritage and pride in the U.S.  For most people, it’s a night out to enjoy tacos and margaritas.  For me, it’s a chance to make my own.  

One of my favorite combinations of food is avocado and smoked salmon.  The richness of the avocado pairs really nicely with the smoky, saltiness of the fish.  So I thought a great way to put it all together was to create this guacamole.  You can pair this was corn chips or small toast points.


Smoked Salmon Guacamole
40 min prep time
4 servings
·       1 avocado
·       1 small tomato, chopped
·       ¼ cup of chopped white onion
·       1 clove of garlic
·       1 pinch of cayenne 
·       1 teaspoon of lime juice
·       1 oz. of smoked salmon
·       2 Tablespoons of fat free sour cream


Scoop out avocado and mash in a small bowl.  Chop up garlic or utilize a garlic press.  Add garlic, tomato, and onion to bowl.  Sprinkle cayenne pepper on top and mix thoroughly. 




 Chop up salmon into small chunks.  All salmon and sour cream to the bowl and mix.  Squeeze or sprinkle lime juice on top.  Chill for 30 minutes and serve.






 
Who doesn't love a cold margarita on a warm day? Typically I'm a traditional lime on the rocks king of margarita gal, but I wanted to try something new for the upcoming summer.  That's all summer is, warm days accompanied by cool drinks.  So I spent some of those fabulously warm days in April experimenting with different margarita recipes.  This one turned out very well.  A tangy and cool concoction.  



Tangerine Margaritas
5 min prep time
2 servings
·       1 cup of Tangerine juice (any citrus juice will pair nicely with margaritas)
·       ½ cup of ice
·       1 oz. of triple sec
·       4 oz. of tequila (optional)
·       salt or sugar for the rim



Combine tangerine juice, ice, triple sec, and tequila in a shaker.  Shake vigorously until thoroughly combined. Take the sugar or salt and place on a paper plate.  Shake it a bit to spread it out.  Wet the rim of the glass and dip onto the plate until covered.  Pour contents of shaker into glass until full.  Should be enough for 2 servings.  


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