Happy Cinco de Mayo!
It hardly seems possible that May is upon us. This time of year flies by so quickly and before we know it the children will be out of school and we will be in the throes of summertime and all the wonderful chaos that comes with it. (Anyone else starting to see the merits of year-round schooling?!) Our weather is slowly starting to turn. My priority, this weekend, is to get the screened-in porch and the backyard ready for our enjoyment - for both entertainment and relaxation. Our grass is that gorgeous vibrant emerald green and our trees are beginning to fill in beautifully. The children will be back this evening and while I think it will be too chilly yet to eat outdoors, I will have everything set up and ready to go. I would love to have dinner on the screened in porch, maybe... We'll see...
Once I have everything scrubbed down and in tip-top shape I'll have to head to the grocery store. I've gone to Pinterest for our Cinco de Mayo dinner inspiration... I'm pouring through other recipes and blogs, as well as my own, to make something fun and festive for the kids. Maybe I'll even make a little sangria for myself!
Our Black Bean Salsa
Once I have everything scrubbed down and in tip-top shape I'll have to head to the grocery store. I've gone to Pinterest for our Cinco de Mayo dinner inspiration... I'm pouring through other recipes and blogs, as well as my own, to make something fun and festive for the kids. Maybe I'll even make a little sangria for myself!
These Pork Carnitas from Patio Daddio BBQ look amazing!
These black bean nachos from Bless Her Heart are making my mouth water!
These Shredded beef tacos from Cooking Classy look like they'd be a sure crowd pleaser!
Oh My! Look at these So-Cal tacos via Simple Recipes
I love any recipe that involves a slow cooker!
I will be bookmarking this Tex-Mex crock pot dinner via Good Life Eats for sure!
I will be bookmarking this Tex-Mex crock pot dinner via Good Life Eats for sure!
Who doesn't like flatbread? This chicken and black bean version looks amazing!
From Following in my Shoes
From Following in my Shoes
My kids all ADORE coleslaw... a Mexican version would be even better!
via Pinterest, Original source unknown
Mexican Coleslaw: 1 package Slaw Mix
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro
1 avocado chopped
3/4 cup Jalapeno Ranch Dressing Garnish with cilantro.
via Pinterest, Original source unknown
Mexican Coleslaw: 1 package Slaw Mix
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro
1 avocado chopped
3/4 cup Jalapeno Ranch Dressing Garnish with cilantro.
This pork chili verde looks like something my boys would love...
Hop on over to Heather Cristo cooks for the recipe!
Hop on over to Heather Cristo cooks for the recipe!
We are huge soup people. Add meatballs and you have a winning combination!
Go check out Bev Cooks version of Mexican Meatball Soup!
Go check out Bev Cooks version of Mexican Meatball Soup!
My own 12 year started making this recipe when he was just 9... We haven't ever changed it! We called it Guacamole de Los Nino!
2 Haas avocados, almost to the point of being too ripe
2 cloves of garlic, finely chopped
1/2 small to medium onion - ours was Vidalia
1 lemon, juiced
3 smallish Campari tomatoes
1/8 cup (eyeballed) cilantro
Salt to taste
Directions
Cut the avocado in half. Remove pits and skins. Place meats in a medium, deep, bowl. Finely chop the 2 cloves of garlic and add to the avocado. Juice the lemon and add to the bowl. Cut the tomato, keep the seeds but discard the stem, into small bites, add to bowl. Chop the onion finely and add to the bowl. Finally, mince the cilantro and add to the mixture. Using a potato masher, mash all the ingredients until all are well blended. Add salt to taste and refrigerate for at least two hours to let the flavors all marry and settle. Enjoy with your favorite tortilla chips.
2 Haas avocados, almost to the point of being too ripe
2 cloves of garlic, finely chopped
1/2 small to medium onion - ours was Vidalia
1 lemon, juiced
3 smallish Campari tomatoes
1/8 cup (eyeballed) cilantro
Salt to taste
Directions
Cut the avocado in half. Remove pits and skins. Place meats in a medium, deep, bowl. Finely chop the 2 cloves of garlic and add to the avocado. Juice the lemon and add to the bowl. Cut the tomato, keep the seeds but discard the stem, into small bites, add to bowl. Chop the onion finely and add to the bowl. Finally, mince the cilantro and add to the mixture. Using a potato masher, mash all the ingredients until all are well blended. Add salt to taste and refrigerate for at least two hours to let the flavors all marry and settle. Enjoy with your favorite tortilla chips.
Our Black Bean Salsa
Ingredients
- FOR THE DRESSING:
- ½ cups Olive Oil
- 3/4 cups Cider Vinegar
1 Tablespoons honey - 1 teaspoon Celery Seed
- ½ teaspoons Dry Mustard
- ½ teaspoons Salt
- Freshly Ground Pepper, to taste
- The Veggies
- 3 stalks Celery Finely Chopped
- 3 stalks Green Onions, Sliced
- 1 whole Red Bell Pepper (Chopped)
- 1 whole Cucumber, Peeled, Seeded, And Chopped
- 1 whole Jalapeno (optional), Seeded And Chopped
- 1 cup Chopped Cilantro
- 2 cans Black beans, Drained
Preparation Instructions
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.
I hope this leaves you some inspiration... and if your family is anything like mine you can celebrate Cinco de Mayo cinco days of the week!
Ole!
XOXO,
Jessica