Tuesday, May 5, 2020

Celebrate Cinco de Mayo

You don't need a huge fiesta of food to celebrate the day. Keep it simple with 
TEQUILA SUNRISE MIMOSA (OR MEZCAL SUNRISE MIMOSA)
Tequila Sunrise Mimosa is quick, easy to make and don't forget the paper umbrella. 
Recipe from www.gimmesomeoven.com/tequila-sunrise-mimosa/#more- 
makes one drink. It's the perfect drink also for Mother's Day Brunch. 
Ingredients: 
  • 1 ounce tequila or mezcal
  • Fresh lime wedge
  • 4 ounces chilled champagne (or approximately half a glass)
  • 4 ounces Florida’s Natural Orange Juice (or approximately half a glass)
  • 1 splash grenadine
  • optional garnishes: slice of fresh orange or lime
Directions: 
  • Pour tequila (or mezcal) into a glass.  Add a squeeze of fresh lime juice. Pour in champagne until the glass is about half full, then fill the remaining glass (leaving a half inch of so of room on top) with orange juice. Add a splash of grenadine. Do not stir. 
  • Garnish glass, if desired with cherries, could add orange slices.
  • Serve immediately while it’s still a little bubbly…and enjoy!
Cook's Notes: GF when using Tostitos Scoops (Chips) They’re labeled gluten-free and included on Frito Lay's gluten free list.  Keep in mind that there’s always a number of broken ones in the bag, depending on the size of the group you may want to pick up two bags so you’ll have enough intact scoop chips to use. Also, add guacamole right before serving so chips don't get soggy.
Timesaver using store bought guacamole that is gluten-free. Just be sure your guacamole store bought or homemade has a good amount of lemon or lime juice so that it doesn’t turn an unappealing brown color as it sits out.
Cherry or grape tomatoes are perfect to give you firm, small slices for these.
Cilantro – a little goes a long way for flavor!
Shredded sharp cheddar or Pepper jack Cheese
Homemade Guacamole Dip
Cooking tip: Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick. Give it a try.
Ingredients:

  • 4 ripe avocados (they should be a little soft and outer shell darkish in color)
  • 1 cup Roma tomatoes,. diced and drained on a paper towel
  • 2-3 garlic cloves, minced
  • 2 TB. lime juice
  • 1/4 cup red onions, diced
  • 2 TB. prepared chunky salsa mix
  • Salt and pepper to taste
  • Dash of Tabasco sauce or Worcestershire sauce
Directions:
  • Use a medium sized bowl.
  • Scoop out avocado mixture and add rest of all ingredients.
  • Use a fork to mash and blend ingredients.
  • Refrigerate several hours before serving.
Taco Cupcake

a tutorial https://camilleiam.com/2016/05/taco-cupcakes-for-cinco-de-mayo/
Catching the tail end of desert spring beauty...until next year
Yellow Bird of Paradise  
Since the warm weather is at least a month ahead of normal its rare to see flower blossoms at the top of saguaro cacti right now. Interesting to note: The flowers open at night and last one day only, fading and closing the following afternoon to be replaced by others from late April through early June. During the flowers' short life, they provide food for bees, bats and doves, who in turn pollinate the flowers.
Oleander


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