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| Cinco de Mayo The 5th of May is not Mexican Independence Day. We celebrate this day because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862. The French invaded Mexico to collect debts from the newly elected government of democratic President (and Indian) Benito Juarez. Since the French were busy in Mexico, Napolean III was unable to provide the US Confederacy troops to fight in the US Civil War. After crushing the Confederates at Gettysburg, Union forces were then rushed to the Texas/Mexican border to ensure that the Mexicans got all the weapons and ammunition they needed to expel the French. Chili-and-Lime Grilled Shrimp, serves 6, from Southern Living
6 12“ wooden skewers 1 pound large shrimp 2 teaspoons chili with lime seasoning 2 teaspoons dry mustard 1 teaspoon garlic powder 1 lime 2 tablespoons extra virgin olive oil
Soak wooden skewers in water 30 minutes.
If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Place shrimp in a medium bowl.
Stir together chili with lime seasoning, ground mustard, and garlic powder in a small bowl. Sprinkle mixture over shrimp, tossing to coat.
Grate rind from 1 lime, and add to shrimp mixture in bowl. Cut lime in half, and squeeze juice into bowl. Stir in olive oil. Thread 4 to 5 shrimp onto each skewer, and place skewers on a plate. Cover and chill.
Preheat grill to 300° to 350° (medium).
Meanwhile, grill shrimp skewers, covered with grill lid, over 300° to 350° (medium) heat 3 to 4 minutes on each side or just until shrimp turn pink. Spoon Seasoned White Beans and Rice onto a serving platter, and top with shrimp skewers. Garnish, if desired.
Citrus-Rubbed Skirt Steak, serves 4, from Cooking Light
2 teaspoons lemon zest 2 teaspoons orange zest ¼ teaspoon kosher salt 1/8 teaspoon ground red pepper 1 garlic clove, minced 1 pound skirt steak, trimmed Vegetable oil spray
Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray. Rub rind mixture evenly over steak. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices.
Fiesta Rice, serves 8, from Cooking Light
2 teaspoons olive oil 10 ounces corn kernels, thawed 1 tablespoon butter 1 cup green onion, chopped 1 ½ cups brown rice, uncooked 1 teaspoon ground cumin 1 teaspoon minced garlic 2 cups low sodium chicken broth 1/8 teaspoon black pepper Dash salad dressing base 15 ounces diced tomatoes with chilies, undrained 15 ounces canned black beans, rinsed and drained ½ cup fresh cilantro, chopped 1 tablespoon lime juice
Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Mexican Pinto Bean Salad, serves 6
1 cup diced tomatoes ½ cup green bell pepper, diced 2 teaspoons ground coriander ¼ cup jalapeno, diced 2 tablespoons lemon juice 2 teaspoons olive oil 1/8 teaspoon black pepper 15 ounces canned pinto beans, drained and rinsed
Combine all ingredients and mix thoroughly. Shrimp Mojo de Ajo, serves 8, from Southern Living
24 large shrimp ½ cup Mojo de Ajo 24 wooden skewers Lime wedges, for garnish 8 sprigs cilantro, for garnish
Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes. Meanwhile, soak wooden skewers in water 30 minutes.
Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired. Mojo de Ajo, serves 8
¾ cup olive oil 3 guajillo chilies ¾ cup minced garlic 5 tablespoons lime juice 1 ½ `teaspoons salt
Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes. Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using. *2 Tbsp. sweet paprika may be substituted for chilies. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3. Slow-Cooked Chile Con Carne, serves 4, Cooking Light
Vegetable oil spray 1½ cups chopped onion 2 garlic clove, minced 1 pound sirloin steak, cut in 1" cubes 2½ cups diced plum tomato, ~6 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 15 ounces canned pinto beans, rinsed and drained 15 ounces canned black beans, rinsed and drained 14 ounces low sodium beef broth ¼ teaspoon salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt. Veracruz-Style Red Snapper, serves 4, from MyRecipes.com
Vegetable oil spray ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon cayenne ¼ cup cilantro -- chopped ¼ cup green olives -- chopped ¼ cup salsa 16 ounces pinto beans, canned -- drained 15 ounces diced tomatoes -- drained 4 lime wedges
Prepare grill or broiler.
Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired. Cheesy Chicken Enchiladas, serves 7, from Cooking Light
2½ cups cooked chicken, chopped 2 cups shredded Co-Jack cheese 1 2/3 cups plain low-fat yogurt 1/3 cup butter, melted ¼ cup chopped onion 1 teaspoon minced garlic ¼ teaspoon ground black pepper 11 ounces condensed cream of chicken soup 4 ½ ounces chopped green chilies 8 8” flour tortillas 1 tablespoon canola oil Vegetable oil spray ½ cup shredded cheddar cheese ¼ cup chopped green onions
Preheat oven to 350°.
Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Margarita-Grilled Chicken Salad, serves 4, Better Homes & Gardens
4 medium chicken breast half without skin 1 ½ cups margarita drink mix, with no alcohol 1 teaspoon ground cumin 1 teaspoon lime zest ½ cup mayonnaise 2 tablespoons lime juice 1/8 teaspoon cayenne 4 medium tomatoes, sliced 2 medium avocado, halved and sliced ½ medium red onion, thinly sliced ¼ teaspoon cracked black pepper
Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170¿¿F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly
In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
Slow-Cooker Tex-Mex Chicken, serves 4, from Kraft Foods
1 pound chicken breast half without skin, cut into strips 2 tablespoons taco seasoning mix 2 tablespoons flour 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 cup corn 1 1/2 cups salsa 1 cup shredded cheddar cheese, or Mexican blend
Toss chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese. Serve over hot cooked rice topped with sliced green onions and chopped cilantro.
4 cups corn, thawed 1 green bell pepper, diced 1/3 cup pimentos ½ tsp black pepper 1 tsp salt ½ tsp cumin ¼ tsp coriander ¼ cup white vinegar 2 tbsp parsley
Combine all ingredients and toss to combine. Black Bean, Corn, and Zucchini Enchiladas, serves, 8 from Cooking Light
1 teaspoon canola oil 2 cups diced zucchini 1 (10-ounce) package frozen whole-kernel corn 1 (15-ounce) can black beans, rinsed and drained 3 cups Enchilada Sauce, divided Cooking spray 8 (8-inch) whole wheat tortillas 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided<좬ౘ>
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts. Tres Leches Cake, serves 14, Better Homes & Gardens
1 white cake mix, 2 layer ¾ cup butter, softened 6 eggs ½ cup water 2 tablespoons lime zest 24 ounces evaporated milk 28 ounces sweetened condensed milk 2 cups milk 3 cups strawberries, chopped 1 cup whipping cream ¾ cup sugar 1 teaspoon vanilla
Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.
In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).
Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.
In a saucepan combine two 12-ounce cans evaporated milk, two 14-ounce cans sweetened condensed milk, and 2 cups milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.
Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.
About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.
To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side.
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