Yesterday was National Star Wars day (May the Fourth be with you) and today is Cinco de Mayo. A day in which everyone embraces Mexican culture and celebrates with lots of food and Margaritas. So, for tonight's menu we're having: Meatless Enchiladas, Chile Rellenos, fresh guacamole and Beer-garitas!Now, the enchiladas are out of a Old El Paso dinner kit, I'm subbing the chicken for some LightLife Gimme Lean Beef. Mmm...and homemade Chile Rellenos. Now the kind my family makes are like a pancake and not a stuffed Chile like you see at some restaurants. I remember a fabulous Mexican restaurant when I was younger - Casa Gallardo's. They may have had the pancake style Chile Rellenos there and my family came home and recreated our own version. But, tonight I'm making these Mexican Stuffed Peppers. I'm swapping out the ground beef for black beans. The Beer-garitas are from a high school friend's blog - Southern Belle Mama and her version is not far from the original at Beer-garita.com.
Beer-garitas - (courtesy of Southern Belle Mama)
12 oz of water
Mix all together and enjoy!
This recipe is enough to share, but if no one else wants to join in your margarita party (as it was this evening), just half all of the measurements and I go with 3-4 oz of tequila. That's plenty strong and you can enjoy the lime taste too.
The guacamole is a recipe that Clay learned how to make from his Battle Buddy Palma from basic training. Clay had this delicious guacamole while in Texas for Thanksgiving. It's a chunky and authentic guacamole at it's best!
Palma's Guacamole
Avocados, tomatoes, white onion, lemon or lime juice (fresh) , jalapenos (seeded and diced), salt and pepper to taste, and a bit of chopped cilantro.
Chop the veggies, toss in a bowl, add lemon juice and cilantro. Mix well and add salt & pepper to taste.
Beer-garitas - (courtesy of Southern Belle Mama)
Here's the recipe:
12 oz of beer (I prefer Corona or Landshark)12 oz of water
12 oz of Limeade concentrate (not the Margarita frozen mix)
6-12 oz of tequila (I LOVE Corzo Silver)Mix all together and enjoy!
This recipe is enough to share, but if no one else wants to join in your margarita party (as it was this evening), just half all of the measurements and I go with 3-4 oz of tequila. That's plenty strong and you can enjoy the lime taste too.
The guacamole is a recipe that Clay learned how to make from his Battle Buddy Palma from basic training. Clay had this delicious guacamole while in Texas for Thanksgiving. It's a chunky and authentic guacamole at it's best!
Palma's Guacamole
Avocados, tomatoes, white onion, lemon or lime juice (fresh) , jalapenos (seeded and diced), salt and pepper to taste, and a bit of chopped cilantro.
Chop the veggies, toss in a bowl, add lemon juice and cilantro. Mix well and add salt & pepper to taste.
Chile Rellenos (Strickland Style)
1 can diced chiles, undrained
1 egg
1/4 cup green onions or white onion, diced
4 oz Pepper Jack cheese
1/2 cup all purpose flour
Combine all ingredients until the consistency of pancake batter. Cook on a griddle until golden brown on both sides. Serve with sour cream or pico de gallo.
1 can diced chiles, undrained
1 egg
1/4 cup green onions or white onion, diced
4 oz Pepper Jack cheese
1/2 cup all purpose flour
Combine all ingredients until the consistency of pancake batter. Cook on a griddle until golden brown on both sides. Serve with sour cream or pico de gallo.
Happy Cinco de Mayo!
Kick back and have an wonderful night with family & friends.
Kick back and have an wonderful night with family & friends.
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