ClNCO DE MAYO!!!

Have you ever thrown together a last minute party that went GREAT?! Last night, we had an impromptu party at Brian's house for ClNCO DE MAYO. lt was GREAT! Good food& good friends
So, the whole point of this blog is about the food! So, I am sure that you want to know more about the good food!

Here was the menu:
Guacamole (because what is Cinco de Mayo without it?!)
Chicken Empanadas
Cheesy Corn on the Cob
Rice & Beans
Fish Tacos
Mexican Flag Cake

Now, let's start with the guacamole... mmm

2 ripe avocados

1 small onion, minced

1 clove of garlic, finely minced

1 1/2 tbsp fresh lime juice

1/2 tsp ground cumin

1 jalapeno chili, seeded & minced

3 tbsp fresh cilantro, chopped

1 tomato, chopped

Salt & pepper

Remember... Amy likes her guac chunky...so when the recipe says minced, make sure that veggie would give your chip a challenge.

Chop avocados, onion, garlic, jalapeno, tomato, and cilantro. Mix altogether in a nice serving dish. Add cumin & salt & pepper. Once all ingredients are nicely mixed together, squeeze lime juice over top! Serve with tostados, veggies, or top your tacos! MMM this is delicious and So Easy!

Next up Chicken Empanadas... these were a hit & made 20.

We made some super short-cuts to put these together fast. I hope they are helpful.

1 Whole rotisserie chicken: skin off & pulled apart

1 white onion

1 fresh poblano chili

2 garlic cloves

3/4 tsp cumin

1 small can tomato paste

2 jalapeno chilis

salt & pepper

2 tbsp cilantro, chopped

20 empanada disks (get in the frozen section of the grocery store)

1 bottle of vegetable oil

Place shredded chicken & onion in a medium saucepan. Roast poblano pepper & jalapenos by putting them in the oven & broiling it for about 10 minutes (until skin blisters & chars). Take them out & transfer to a bowl. Cover with plastic wraps let steam for 10 minutes. To the chicken, add cumin, garlic, tomato paste, salt & pepper, and half the cilantro. When the peppers are done, peel off the skin & cut off the seeds and membrane. Cut into small pieces and add to chicken mixture. Stir together & let heat for 10 minutes. Takeoff heat & set aside. Pour oil into a large pan or fryer. Let heat to about med-high. Take one empanada disk, fill with a spoonful of chicken mixture and fold over. Seal closed by using a wet finger to close edges & crimp with a fork. Put sealed empanada in the hot oil. Fry until golden brown. When out of the frier, top with other half of cilantro. EAT!

How about some Cheesy Corn on the Cob .

8 ears of corn (with husks on)

2 tbsp mayonnaise

1/8 tsp chili powder

1 tbsp fresh lime juice

2 oz of finely grated Aziago cheese

Turn grill to high (charcoal is BEST!). Soak corn in water for 10 minutes. Move corn to grill. Cook until husks are charred. While cooking, combine mayo, lime juice, & chili powder. When husks are charred, open corn & cook for another 10 minutes on the grill. When done, spread mayo ontop & then sprinkle on cheese. Be sure Not to takeoff the husks completely because these make for a great handle.

Rice & Beans are so easy!

In a rice cooker, make 4 cups of white rice

2 cans black beans

red pepper flakes

garlic salt

salt & pepper

cilantro

Mozzarella cheese

When rice is done, combine rice & black beans. Let heat. Add red pepper flakes, salts, pepper, cilantro, & cheese. Serve hot.

Fish tacos were made by simply cutting up fish (whatever kind you like) & mixing it with taco seasoning. We threw the fish on a charcoal grill & topped with cheese, lettuce, tomato, salsa, & our guacamole. Simple but great.

The Mexican flag cake was also a steal. We took a regular vanilla cake mix & icing. Throw in some cinnamon & baked as normal. Then we cut up strawberries & kiwis to make the colors of the flag. Very little effort for such a cool effect.

Okay, now you have all the tools to throw your own super easy Cinco de Mayo party, or just anytime Mexican food temps you! Enjoy.