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Healthy Cinco de Mayo Recipe: Addictive Sweet Potato Burritos

FitSugar — Tue, 05 May 2009 09:00:00 -0700

Happy Cinco de Mayo! For many of us, the holiday provides a reason to enjoy delicious Mexican food. I'm a sucker for the spicy cuisine, but it's not always the healthiest fare. Ramp up the nutritional content of your dinner by complementing your chips and salsa with a healthier main dish. These filling sweet potato burritos offer a traditional flavor kick with the added benefit of vitamin-rich ingredients.

This recipe is flexible to suit your personal taste preferences. I substituted black beans for the kidney beans in the original recipe, opted for whole wheat tortillas instead of flour ones, used yams instead of sweet potatoes, and went light on the shredded cheese. My burritos were dressed in salsa and avocado with a side of light sour cream, but the options are endless. Make this a vegan dish by withholding the cheese and sour cream.

To get this healthy Cinco de Mayo recipe, read more.

Addictive Sweet Potato Burritos
Allrecipes

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes in the preheated oven, and serve.

Makes 12 burritos. May be made ahead of time, individually frozen, and heated.

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Come Party With Me: Cinco de Mayo - Dessert

partysugar — Wed, 29 Apr 2009 11:30:09 -0700

Have no time to plan an extravagant Mexican meal for Cinco de Mayo? No matter. I've got the perfect menu for a delicious dinner that's easy to put together - complete with a decadent dessert. Ice cream sundaes are ideal because they're fast and guests can help with the assemblage. This recipe expertly employs three simple flavors - ripe strawberries, creamy dulce de leche, and rich Mexican chocolate - to create one stunning dessert. Don't hesitate to get creative, the spicy chocolate sauce is scrumptious slathered over any combination of ice cream and berries. Learn the technique and read more.

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce
From Bon Appétit

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Directions

Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

Serves 6.

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Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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Come Party With Me: Cinco de Mayo - Drinks

partysugar — Thu, 30 Apr 2009 12:50:10 -0700

When one hears the words, Cinco de Mayo, Mexican beer, and classic margaritas come to mind. However, why not shake things up and surprise guests with a different cocktail?

The agave negro combines tequila, lime juice, and blackberries to create a cocktail that is as refreshing as it is beautiful. A splash of Chambord provides the blush color and club soda adds a touch of fizz. To check out the recipe, read more.

Agave Negro
From Food & Wine

Ingredients

2 blackberries, plus 1 blackberry and 1 lime wheel skewered on a pick
1 cup ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
1/2 ounce Chambord
1 ounce chilled club soda

Directions

In a cocktail shaker, muddle the 2 blackberries.
Add the ice, tequila, lime juice, Simple Syrup, and Chambord. Shake well and pour into a rocks glass.
Stir in the club soda and garnish with the skewered blackberry and lime wheel.

Makes 1 drink.

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Come Party With Me: Cinco De Mayo - Menu (Dessert)

partysugar — Tue, 01 May 2007 14:29:39 -0700

No detail shall be overlooked as I prepare and plan a barbeque for 300 to celebrate Cinco de Mayo. The flyers vibrantly let the guests know it's a Mexican themed event that celebrates a good cause, The San Diego Center for Children & The Rose McGill Fund. As always, I want this party to be spectacular, memorable, and show stopping. The pressure is on because I have to create exactly what my sister envisions and make her barbeque go down in history as one of the best Kappa Kappa Gamma events. In order for me to feel like it's a success, the food has to be tasty and the atmosphere fun. The menu features chips and dip, fajitas and quesadillas, and a decadent Mexican inspired cupcake. Cupcakes are a divine dessert for a large fiesta because they are easily transportable, well loved by everyone, and too cute not to be eaten. Since making homemade cupcakes for 300 is an insane idea, I'm jazzing up a chocolate cake from a box with pumpkin and a homemade cinnamon-chocolate cream cheese frosting. Several of my sister's sorority sisters have signed up to make desserts and to keep everything uniform, everyone will be using this recipe. You can find it if you read more

Mexican Hot Chocolate Cupcakes
From The Brooklyn Kitchen

1 package (18.25 oz.) dark chocolate cake mix
1 can (15 oz./ 1 ¾ cup) pure pumpkin
3 large eggs
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup chocolate chips
Cinnamon-Chocolate Cream Cheese Frosting:
1 package (8 oz.) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
½ cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 ¾ cups confectioners’ sugar, sifted (plus more if frosting is too thin)

Preheat oven to 350 degrees. Line muffin/ cupcake pan with liners and set aside.
In a large bowl, place cake mix, pumpkin, eggs, cinnamon and nutmeg. Blend on low speed for one minute. Scrape down sides and increase mixer speed to medium, mixing for two more minutes.
Fold in chocolate chips, blending until chips are well distributed.
Scoop batter into prepared pan, filling each cup about ¾ full.
Place pan on middle rack and bake for approximately 12-16 minutes (depending on oven) until tester inserted comes out clean. Cool cupcakes in the pan, resting on a wire rack, for 5 minutes. Pull cupcakes out of pan and cool on wire rack 30 minutes more.
To make frosting: mix cream cheese and butter on low speed in large mixing bowl until well combined, about 1 minute.
Stop mixer and add cocoa powder, cinnamon, vanilla and confectioners’ sugar.
Blend on low speed, until ingredients are moistened, adding more sugar if the frosting seems too thin.
Increase speed to medium and beat until the frosting is fluffy, about two minutes more.
To assemble cupcakes: Frost cupcakes. Dust with cinnamon.

Makes 12-18 cupcakes.

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'Wich of the Week: Seis de Mayo Sandwich

YumSugar — Wed, 06 May 2009 14:00:13 -0700

As you've probably noticed, we are sort of obsessed with avocados here, and on the rare occasion when I have leftover guacamole, I cannot bear to see it go to waste. So after whipping up a batch of homemade guac for a recent party, I used the remaining deliciousness to make a vegetarian sandwich on my new favorite chili bread.

If you've got some of Cinco de Mayo's best condiment lying around, make your own seis (or siete or ocho) de Mayo sandwich. To see how I did it, read more.

Seis de Mayo Sandwich
Original Recipe

Ingredients

4 slices spicy artisan bread, such as chile bread
4 tablespoons guacamole
6 slices Roma tomato
4-5 slices mozzarella cheese
10 thin slices of cucumber
1 cup alfalfa or clover sprouts
2 leaves of romaine lettuce

Directions

Preheat oven to 350 degrees.
Place two of the bread slices on a work surface and cover with 1 tablespoon guacamole. Top each piece of bread with three tomato slices, followed by 2-3 slices of mozzarella.

Place all four slices of bread directly on the oven rack and heat for 5 to 7 minutes, until bread is toasted and cheese is melted.

Evenly lay the cucumber slices on top of the melted cheese. Cover each with sprouts and lettuce.
On the two remaining bread slides, spread the rest of the guacamole, then place bread guacamole side down on lettuce.

Cut in half and serve.

Makes 2 sandwiches.

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The Basics: Guacamole

partysugar — Mon, 04 May 2009 03:30:08 -0700

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is tomorrow, it's a great time to share my favorite guacamole recipe. To check it out and see suggestions on how to jazz it up, read more.

Guacamole
Modified from Rick Bayless

Using the most ripe avocados is the key to a successful guacamole.

Ingredients

4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
Fresh lime juice, from one lime
1 jalapeño, seeded and finely chopped

Directions

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, lime juice, and jalapeno.
Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours.

Makes 3-4 cups.

Variations:

To make it more complex, stir in seeded and diced fresh tomato and minced onion.

To make it super creamy, puree in a food processer with 1/2 cup sour cream.

To make it spicy, stir in minced chipotle in adobo.

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Sunday Dinner: Tuna- and Potato-Stuffed Ancho Chiles

YumSugar — Sun, 03 May 2009 06:00:16 -0700

Have a lazy Sunday to spare? Then invite some close friends over and celebrate Cinco de Mayo early with an authentic recipe for Chiles Anchos Rellenos de Atún con Papas.

Translation: it's a delicious dish consisting of smoky, dried poblano chiles, softened in sweet brown sugar and stuffed with tuna, red-skinned potatoes, and a mixture of lime juice, cream, and cilantro. To make this crave-worthy Latin course, read more.

Tuna- and Potato-Stuffed Ancho Chiles
From Bon Appétit

Ingredients

3 cups water
9 ounces piloncillo*
1 cup distilled white vinegar
1 cinnamon stick
1/4 teaspoon salt
6 large ancho chiles
1 pound red-skinned potatoes
1 pound 1-inch-thick ahi tuna steaks
1/2 cup olive oil
1/4 cup chopped white onion
3 tablespoons chopped fresh parsley
2 tablespoons whipping cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh cilantro
4 ounces mixed baby greens
1 large avocado, halved, pitted, peeled, cut into 12 slices

Directions

Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

Serves 6.

*Note: Piloncillo is Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.

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Fast & Easy Dinner: Chicken Fajitas

partysugar — Tue, 05 May 2009 06:50:45 -0700

Celebrate Cinco de Mayo tonight with a Mexican meal that comes together in minutes. These chicken fajitas are so simple a child could make them! Chicken strips and chunky vegetables are tossed with a super quick marinade of chile powder, cumin, and water.

Then, the ingredients are dumped into a searing hot pan. Once cooked, serve with the usual fajita fixings - shredded lettuce, grated cheese, warm tortillas, spicy salsa, and cool sour cream. For the ultimate fiesta, pair with guacamole and margaritas. Get the recipe and read more.

Chicken Fajitas
From Food and Wine

Ingredients

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper-cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Serves 4.

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Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

YumSugar — Mon, 04 May 2009 16:00:12 -0700

Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.

Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more.

Avocado With Strawberry Salsa
Adapted from Gourmet

Ingredients

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados

Directions

Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.

Serves 4.

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