Tag: Mexican food

Grilled Corn with Lime-Cayenne Butter for #SundaySupper

Happy Cinco de Mayo! This is one of my favorite holidays, for no reason other than it give me an excuse to eat Mexican food and drink margaritas. What’s not to love?

By this point, you probably already have your menu planned out. But if you don’t, or if you’re looking to add something extra, you should definitely give this grilled corn with lime-cayenne butter a try. Grilled corn on the cob is one of my absolute favorite summertime treats. It’s so easy (you can grilled it right in the husk!) and the grill gives it a subtle smokey-charred flavor that I love. I usually just eat it plain, but for a special treat this lime-cayenne butter is awesome. It had just the right amount of heat to make the corn seem even sweeter.

On a side note, I’m going to try switching up my posting schedule. I’ve been posting new recipes on Monday, Wednesday, and Friday for a long time, but I’ve been thinking about trying out a Sunday, Tuesday, Thursday schedule for a while. I think it will work better with my schedule. As an added bonus, it lets me participate in Sunday Supper – a weekly blogging event focused on sitting down at the table for a meal at least once a week. Each week has a different theme – this week’s is Cinco de Mayo. Be sure the check out the bottom of this post to see what al of the other participants made!

Grilled Corn with Lime-Cayenne Butter

Author: Lauren Keating (Healthy-Delicious.com

Serves: 4

  • 4 ears corn on the cob
  • 1 tablespoon unsalted butter, softened
  • ½ lime, zested and juiced
  • ⅛ tsp cayenne pepper
  • 1 generous pinch sea salt
  1. Heat grill to high. Remove all but 1 or 2 layers of corn husks (you’ll be able to feel and possibly even see the kernels – that’s ok!) Place the corn on the grill; cover and cook 10 minutes or until husks are charred. Remove from heat and let cool.
  2. While the corn is cooking, combine the butter, lime juice and zest, cayenne pepper, and salt. Mix well to combine.
  3. When corn is cool enough to handle, peel back the remaining husks and remove the silk (it should come off very easily). If desired, place corn back in the grill for 1-2 minutes to give it some color. Serve with lime-cayenne butter.

Calories: 84 Fat: 3.5 Carbohydrates: 14 Fiber: 2 Protein: 2

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Be sure to check out all of the other Mexican-food goodness that the rest of the #SundaySupper gang made! You can also join us on Twitter tonight starting at 7pm EST for a chat all about Cinco de Mayo and our favorite Mexican food.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

#ILoveAvocados For Cinco De Mayo Sweepstakes

Cinco de Mayo is right around the corner! Are you doing anything special? I usually indulge in homemade Mexican food every year to celebrate. FLASHBACK! Two years ago around Cinco de Mayo, Fabi and I were hiking in Yosemite with our families It was so much fun! The time is going by so fast.

Although this vegetarian chili baked potato isn’t a “typical” Mexican dish, it is topped with some traditional Mexican food ingredients, like sour cream and freshly chopped, ripe avocados – yum! You can get creative with the toppings

Chili Baked Potatoes
 
Print
Prep time
Cook time
Total
 
Type: Main
Serves: 2
Ingredients
  • 2 large potatoes
  • 2 tbsp olive oil
  • 1 can vegetarian chili (or your favorite homemade recipe!)
  • 1 ripe avocado, pitted and diced
  • 2 tbsp shredded cheddar cheese
  • ¼ cup sour cream
  • 1 tbsp chopped fresh chives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wash and dry potatoes, then rub with olive oil.
  3. Using a fork, pierce holes into the potatoes in multiple places.
  4. Wrap each potato in aluminum foil and bake in the oven for 1h 30min.
  5. Once done, heat chili in a saucepan over low heat, then use a knife cut open the potato.
  6. Squeeze the sides in to open the potato more, forming a bowl.
  7. Add the chili, then top with cheese, sour cream, chopped avocado and chives.
3.1.05

April has been a fun month, there have been so many contests and giveaways I have been able to share with you guys! I have another fun contest to tell you about before the month ends. This year for Cinco de Mayo, Avocados from Mexico and Avocado will be hosting a fun photo sweepstakes! All you need to do is post a photo of you and your significant other celebrating Cinco De Mayo with your favorite dish made with Avocados from Mexico, or the avocado dish on the entry page. You can enter the sweepstakes via the I Love Avocados For Cinco De Mayo sweepstakes page on their web or mobile site, or through either Avocados from Mexico on Facebook.The prizes are as follows:

Free premium version of Avocado app and:

1st place: $1000

2nd place: $500

3rd place: $250

If you haven’t heard of the Avocado app, you should check it out! It has a messenger, calendar, to-do/grocery list and more. I tried it out with my hubby, and loved the “quick faces” feature. You can take pics of different facial expressions to send to your friends/significant other that are pretty hilarious.

Lastly, on May 7th between 3:00 and 4:00pm EST there will be an #iloveavocados for Cinco de Mayo Twitter party hosted by @Avocado and @guacgrl! Check it out for a good time and good food!

OK, so tell me – what are you making for Cinco de Mayo?? If you haven’t thought about it yet, here are some Cinco De Mayo recipes to give you some inspiration!!

This post brought to you by Avocado App. All opinions are 100% mine.

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Stacked Chicken Enchiladas Verdes

It’s no secret that I love Mexican food – especially when it’s full of fresh ingredients and bright, citrusy flavors – so it’s no wonder that these stacked enchiladas, drenched in fresh salsa verde, are right up my alley!

This recipe comes from Lynsey Lou, who I was paired up with for this month’s Secret Recipe Club. I’m completely smitten with Lynsey’s blog! Her photos are gorgeous and her recipes are all mouth-watering. I had a hard time picking what I wanted to make and almost went for the Bacon Avocado and Egg sandwiches , Lemon Balsamic Pasta Salad, or Caribbean Jerk Salmon Bowls but Shawn snapped me back to reality and asked me to make the enchiladas. (It shouldn’t have surprised me considering the “stacked enchilada incident of 2002″ when I made him trade his insanely good restaurant special for my lackluster pasta primavera. I owe him, big time. Still.)

Anyway, I’m really glad that I made these because they’re fabulous! The fresh tomatillo salsa really gives them a ton of fresh flavor. They’re a little time consuming but not difficult at all and the recipe makes a ton. They’d be great for feeding a crowd, but I’ve been eating leftovers all week and I’m not sick of them yet. In fact, I’m a little sad that the pan is starting to get empty!

Stacked Chicken Enchiladas Verdes

Author: Lauren Keating

Serves: 12

  • 6 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 tablespoon salt
  • 6 tomatillos, husks removed and quartered
  • 1 onion, quartered
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, quartered
  • ½ cup cilantro
  • 1½ tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 lime, juiced
  • 16 white corn tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1/s small red onion, diced
  • ½ cup cilantro, chopped
  • 2 ounces feta, crumbled
  1. Heat oven to 400*F. Place chicken in a large stock pot and cover with water. Add salt and cover. Simmer 20-25 minutes, until cooked through. Allow chicken to cool slightly, then shred.
  2. Meanwhile, add the tomatillos, onion, jalapeno, ½ cup cilantro, vinegar, sugar, and lime juice to a food processor or blender. Process until smooth, about 30 seconds.
  3. Ladle ½ cup of salsa into the bottoms of two small baking pans. Place a single layer of tortillas (about 2) over the salsa. Top with ⅓ of the shredded chicken and Monterey Jack CHeese. Top with 2 tablespoons salsa and cover with an another layer of tortillas. Repeat, creating a total of 4 tortilla layers in each pan. Top with remaining salsa and Monterey Jack.
  4. Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes.
  5. Top with red onion, cilantro, and feta.

Calories: 305 Fat: 13 Carbohydrates: 17 Fiber: 2.7 Protein: 28.6

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Be sure to check out all the other great recipes tested by SRC members this month. And check out our new facebook page, Tried and True Recipes from Secret Recipe Club Members, where we’ve been sharing some of our favorites. We’d love it if you gave us a “like!”

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