In Purr-suit Of Flavours ~ Cinco De Mayo

 

Well, its the first Wednesday of the month once again. Today is May 5th, which is also known as Cinco De Mayo.  So our recipes have Mexican flavor profiles…We are hosted by Skoko and Tyebe from The Canadian Cats, and DaPhenny and DaNelly the Weimie Twins from EasyWeimaraner.

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Here is a yummy dip for veggies…or chips if you eat those:

Creamy Mexican Dip

 Ingredients:

  • 1 cup Greek yogurt
  • ½ cup prepared salsa
  • ½ avocado
  • 1/3 cup cilantro
  • ½ tsp cumin
  • Salt and pepper, to taste

Directions:

  1. Combine Greek yogurt and salsa until well incorporated.
  2. Gently fold in remaining ingredients.
  3. Refrigerate to allow flavors to meld together. (1 hour is sufficient).
  4. Enjoy this tasty low calorie vegetable dip with your favorite cut up veggies.

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Mango Guacamole Dip

 Ingredients:

  • 2 avocados
  • 1 mango, peeled and sliced
  • 1 red bell pepper, diced and seeded.
  • 1 onion, diced
  • 2 Tbsp cilantro
  • 2 Tbsp lime juice, (fresh squeezed is the best.)
  • Salt and pepper, to taste

Directions:

  1. Smash the avocado in a bowl.
  2. Add onion, red pepper, and garlic.
  3. Gently fold in mango, cilantro, and lime juice.
  4. Refrigerate to allow flavors to meld together. (1 hour is sufficient).
  5. Enjoy with cut up veggies.

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Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

Ingredients:

  • 6 corn tortillas, cut into 6 wedges each
  • 1 7 oz can salsa verde
  • 1 4 oz can diced green chile peppers
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 cup shredded cooked chicken breast
  • 4 oz queso fresco, crumbled (1 cup)
  • 1/2 cup quartered grape tomatoes
  • 1/2 cup snipped fresh cilantro
  • 1/3 cup finely chopped red onion (1 small)
  • 1 medium lime, cut into wedges
  • 1/2 cup light sour cream (optional)

Directions:

  • Preheat
    oven to 350 °F. Arrange tortilla wedges in a single layer on a large
    baking sheet. Bake for 10 to 12 minutes or until beginning to lightly
    brown. Cool on the baking sheet on a wire rack for 10 minutes. (They
    will harden during cooling.)
  • Place the cooled tortilla wedges in
    a medium nonstick skillet. In a medium bowl stir together salsa verde,
    chile peppers, the water, and olive oil. Pour salsa verde mixture evenly
    over tortilla wedges. Top with chicken. Bring to boiling over
    medium-high heat; reduce heat. Simmer, uncovered, about 3 minutes or
    until tortilla wedges are slightly softened.
  • Remove from heat.
    Sprinkle with cheese, tomatoes, cilantro, and red onion. Cover and let
    stand for 5 minutes to allow flavors to absorb and the cheese to melt
    slightly.
  • Serve with lime wedges and, if desired, sour cream.
 
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20-Minute Taco Skillet

Ingredients:

  • 1 tbsp olive oil
  • 1 small bell pepper, cored, diced
  • 1/2 large onion, peeled, diced
  • 2 cloves garlic, finely chopped
  • 12 oz ground beef
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 zucchini, diced
  • 1 cup black beans, drained, rinsed
  • 1 cup canned diced tomato, drained
  • 1/4 cup Mexican cheese blend

Directions:

  • Heat oil in a large skillet over medium-high heat. Add the peppers and onions and cook until slightly softened, about 5 minutes.
  • Add
    garlic, ground beef, chili powder, cumin, salt and pepper and cook,
    stirring frequently and breaking beef up with a wooden spoon, until
    cooked through, about 5-7 minutes.
  • Add the zucchini and cook until crisp-tender, about 4 minutes.
  • Stir
    in beans and tomatoes. Top with cheese and cover until melted, about
    2-3 minutes. Serve with tortilla chips over chopped Romaine lettuce or
    roasted spaghetti squash and top with hot sauce if desired.
  • Heat oil in a large skillet over medium-high heat. Add the peppers and onions and cook until slightly softened, about 5 minutes.
  • Add
    garlic, ground beef, chili powder, cumin, salt and pepper and cook,
    stirring frequently and breaking beef up with a wooden spoon, until
    cooked through, about 5-7 minutes.
  • Add the zucchini and cook until crisp-tender, about 4 minutes.
  • Stir
    in beans and tomatoes. Top with cheese and cover until melted, about
    2-3 minutes. Serve with tortilla chips over chopped Romaine lettuce or
    roasted spaghetti squash and top with hot sauce if desired.

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Chipotle & Orange Grilled Chicken

Ingredients:

  • 2 tbsp frozen orange-juice concentrate, thawed
  • 1 tbsp finely chopped chipotle peppers in adobo sauce. (from a can)
  • 1 tbsp balsamic vinegar
  • 2 tsp unsulfured molasses
  • 1 tsp Dijon mustard
  • 1 lb boneless, skinless chicken breasts
  • Salt to taste

Directions:

  • Preheat grill or broiler.
  • Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
  • Lightly
    oil the grill or broiler rack. Season chicken with salt and
    grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4
    minutes, brushing occasionally with glaze. Turn again, brush with the
    glaze, and cook until the center is no longer pink, 1 to 2 minutes
    longer.

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We hope you will enjoy these recipes, we love em! Well, the peeps do, They won’t let us have any…BOL!

This is a blog hop, In Purr-suit of flavors, Click this caption to see all the others or to join with your own yummy flavors.   ***  You can click here for the other co-host, The Weimie Twins

7 thoughts on “In Purr-suit Of Flavours ~ Cinco De Mayo

  1. Mmmm. We want Mommy to try them all and let us taste them too! By the noises she’s making, we think we’ll have that taco skillet before too long. Mmmm. Xena and Lucy

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