Cinco de Mayo
Celebrate Cinco de Mayo with Happier Hour at home including this queso fundido with chorizo baked right in a cast iron skillet. Pair with your favorite tamales, tacos, and/or taquitos.
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With Cinco de Mayo right around the corner, here’s a complete Cinco de Mayo recipe roundup with recipes for breakfast, drinks, appetizers, dinner and dessert. You’ll be celebrating all day! Or if you’re like me and the rest of my fellow May-babies, you’ll be celebrating all month long. Birthday month!
This weekend is particularly special to me because it is my birthday weekend and one of my awesome friends is coming to visit! Nothing concrete planned, but plenty of good times will occur no matter what. It’s time to kick off the last year of my 20s (and maybe make one of those 30 before 30 lists).
One year ago: Guacamole Tortilla Chip-Crusted Nacho Chicken
Two years ago: Chocolate Chip Cookie Dough Brownies
Three years ago: Butterscotch Truffles
- Bacon, Egg and Avocado Taco
- Breakfast Burrtio
- Breakfast Quesadillas
- Pinto Bean Breakfast Patty Melts (pictured)
- Strawberry-Banana Colada Smoothie (pictured)
- Strawberry, Mango, and Yogurt Smoothie
- Strawberry Mojito
APPETIZERS AND SIDES
- Avocado Cheese Ball
- Avocado Fries
- Avocado Fruit Salsa with Cinnamon Tortilla Chips
- Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
- Bean and Cheese Taquitos
- Cheesy Chicken, Bacon & Avocado Quesadillas
- Cheesy Double Bean Quesadillas with Avocado Ranch
- Chicken Mango Quesadillas
- Creamy Baked Chicken Taquitos
- Easy Corn Salsa
- Guacamole Seasoning
- Healthier Elote (Mexican Corn)
- Homemade Salsa
- Mojito Fruit Dip
- Potato Nachos
- Slow Cooker Chicken Nachos
- Spring Salsa (pictured)
- Taco Bowls
- Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce
- Cheesy Chicken Quesadilla Pie
- Cheesy Vegetable Enchiladas (pictured)
- Chicken and Spinach Enchiladas
- Chicken Taco Salad with Quesadilla Strips
- Chicken Taco Stack
- Cream Cheese Chicken Enchiladas
- Guacamole Tortilla Chip-Crusted Nacho Chicken
- Homemade Taco Bell Beefy 5-Layer Burrito
- Mexican Hot Dogs with Corn Salsa and Chipotle Cream
- Mexican Mac and Cheese
- Mexican Pulled Pork (Carnitas)
- Mexican Stuffed Shells
- Oven-Fried Avocado Tacos with Cilantro Lime Creme
- Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa
- Sloppy Joses with Avocado Cream
- Slow Cooker Chicken Tacos
- Slow Cooker Creamy Chicken Tortilla Soup
- Southwestern Oven-Fried Chicken Salad with Avocado Dressing
- Spicy Avocado Chicken Enchiladas
- Taco Seasoning
- Coconut Pecan Cookies
- Dulce de Leche Brownies
- Flourless Black Bean Brownies
- Gluten-Free Avocado Brownies
- Mango Frozen Greek Yogurt
- Raspberry Mango Margarita Pie
- Strawberry Margarita Cupcakes (pictured)
- Tropical Ice Pops
These gluten-free brownies are so fudgy they will blow your mind. The surprise is that they are made with avocados topped with a fun, green avocado frosting!
Two gluten-free brownie recipes in one week!? Craziness I know but Sunday’s was a single serving while today’s was made with avocados, and let me tell you they were crazy fudgy. Nearly had to scrape them out of the pan and eat them with a spoon fudgy. “It’s so fudgy I’m going to die!” – paraphrased quote from Agnes of Despicable Me.
Who knew avocados could render such a consistency in baked goods? Then to literally top it off, they are frosted with a green avocado frosting. Surprisingly you do not have to worry about the frosting turning brown. Evidently sugar is the secret weapon against avocado-oxidation.
Whip these up and see if anyone suspects they are anything other than regular fudgy brownies with some frosting you decided to “dye green”. I know most people I offered them to not only had no idea they were gluten-free but could not detect the avocado. The suspiciously green frosting was the only clue.
This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?
If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.
I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made.
What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set!
P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…
Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!
Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.
Click here to read a lot of jargon—> My glorious research paper
If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!
When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.
One year ago: Cake Batter Cinnamon Rolls
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.