Cinco De Mayo Recipes & Party Menu

Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!

We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan.Â

Belizean Seafood Ceviche Recipe here we come….

Ingredients:

• 1 pound tilapia, grilled
• 1/2 pound tiger shrimp, boiled
• 1/2 pound small scallops, boiled
• 1 purple onion, sliced into thin rings
• 2 green onions, including green parts, chopped
• 1 large ripe tomato, diced
• 1 poblano chile, roasted
• 1 jalapeño chile, seeded and sliced into very thin rings
• 1/4 cup chopped cilantro
• 3 tablespoons olive oil
• 1 tablespoon sugar
• juice of 4 to 6 limes
• salt and black pepper to taste
• crisp lettuce
• avocado slices for garnish
• tomato slices for garnishÂ

What’s Next:

Cut fish into bite-size chunks, peel shrimp & cut scallops in half.Â

In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices. Now you’re ready to enjoy this dish with chips or toasted pita.

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Chicken Adobo Recipe

Ingredients:

• 4 chicken breasts, halved
• 1Â cup orange juice
• 2Â tablespoon vegetable oil
• 2 teaspoon achiote seeds
• 2 teaspoon white wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepperÂ

What’s Next:

Cover achiote seeds with boiling water, cover and set aside overnight.

Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.

Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.

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Cream Sherry Flan Recipe

Ingredients:

• 12 large egg, just the yolks
• 4 cups milk
• 1 stick of cinnamon
• 1Â cup sugar
• 1/2Â teaspoon salt
• 1/2 cup cream sherry Â

What’s Next:

Go ahead and preheat oven to 350 F or 175 C.

In a large saucepan- pour 1 cup of milk with cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.

While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.

In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.

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Now you’re on your way to a true Cinco De Mayo celebration!Â

Eat well & Laugh often!

I Heart Cilantro Avocado Chicken Wrap Recipe

Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy.

Ingredients:

• 1 onion, chopped
• 2 skinless whole chicken legs
• 2 tablespoons unsalted butter
• 1 16-ounce can whole tomatoes
• 1/2 cup water
• 1/2 teaspoon cayenne
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1 cucumber
• 2 tablespoons fresh lime juice
• 1 avocado
• 4 12-inch flour tortillas
• 2 cups fresh cilantro sprigs

What’s Next:

In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally.

Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour.

Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture.

Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.

Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla. Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs.

Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into slices and serve chilled or at room temperature.

Eat well & Laugh often!

Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe

The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.

Ingredients:

• 4 chicken legs, jointed
• Sea salt and freshly ground black pepper
• A big bunch of fresh basil, leaves picked, stalks finely chopped
• 2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
• 1 whole bulb of garlic, broken up into cloves
• 1 fresh red chili finely chopped
• Olive oil
• Optional: 1 14 ounce can of canellini beans, drained
• Optional: 2 handfuls of new potatoes, scrubbed
• Optional: linguini or spaghetti

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.

Place in the oven for 1 1/2 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken.

Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Eat well & Laugh often.

Cozy Comfort Chicken Shiitake Rice Casserole Recipe

We know all about shiitakes, so let’s add them to a chicken & rice casserole and taste a slice of divine. Enjoy this terrific recipe, sure to please any crowd. For the picky eaters, just tell them that the shiitakes are browned potatoes and the spinach is green apple candy!

Ingredients:

• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 shallot, chopped
• 1 pd shiitake mushrooms, stems discarded & caps sliced
• 2 bunches fresh spinach, washed, stems removed & chopped
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 8 oz Gruyere cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups white rice, cooked & hot
• 3 cups chicken breast, cooked & shredded

What’s Next:

Go ahead and preheat your oven to 375 F, or 190 C.

In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic & shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened.

Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.

In another large skillet- melt remaining 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.

Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt & pepper. Add spinach mix, rice & chicken. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.

Enjoy this quite frankly, delicious dish and let it help you get through the rest of the week in tasty comfort.

Eat well & Laugh often.

Tori no Mizutaki Japanese Chicken Stew Recipe

Cooking with Amy has me excited and ready to tackle this Tori no Mizutaki Japanese stew. Skip the delivery pizza this weekend and do it Japanese style with this chicken stew recipe. Enjoy.

Ingredients:

• 1 pd chicken, cubed
• 1 lb tofu, drained & cubed
• 1 bundle watercress
• 1 Chinese cabbage, chopped
• 2 cups shirataki (locate local International food store)
• 2 cups spring onions, chopped
• 1 cup carrots, chopped
• 8 shiitake mushrooms
• 2 teaspoons dashi powder (locate local International food store)
• 1/2 cup rice

What’s Next:

In a large skillet- add a cup of water. When it comes to a nice boil, add dashi powder.

Combine the rest of your ingredients and simmer for 30 minutes. Add extra water if necessary. You should come out with a nice chicken stew. Enjoy all the flavors melting in your mouth and thank yourself for not going with Papa Johns.

Eat well & laugh often.

Baked Slow Cooker / Crock Pot Chicken

The cold weather has me going back to the crock pot. Burrrr! Let’s warm up together with this really easy & wonderful baked slow cooker / crock pot chicken recipe.

Ingredients:

• 2 pd whole chicken
• 4 tablespoons butter, softened
• S & P, to taste
• 1 tablespoon paprika

What’s Next:

Release the aggression of the day & wad 3 pieces of aluminum foil into balls, place them in the bottom of the slow cooker / crock pot.

Rinse your chicken thoroughly inside & out under cold, running water. Pat dry with paper towels.

Place chicken on top of aluminum balls. Brush body (the chicken’s, not yours) will butter. Season with S & P.

Sprinkle paprika on top of chicken & set the slow cooker / crock pot to high.

Cook for 1 hour, then turn on low & cook 8 - 10 hours- or until chicken is no longer pink & juices run clear. You now have a delicious chicken to satisfy your hunger cravings & the cold weather blues.

Eat well & Laugh often.

I’ve Died & Gone to Heaven Chicken Slow Cooker / Crock Pot Recipe

Are you ready for tasty goodness? Get out that crock pot, slow cooker or multi-cooker & come along with me!

Ingredients:

• 5 tablespoons butter
• 1 oz package dry onion soup mix
• 3/4 cup white rice
• 1/2 cup Parmesan
• 5 boneless chicken breasts
• 1 1/2 cups milk
• 2 x 10.75 oz cans cream of mushroom soup
• S & P, to taste

What’s Next:

In a medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together. set aside.

In your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom. Place 1 tablespoon of butter on each breast & pour soup mix over top.

Season with S & P & sprinkle with the Parmesan cheese.

Turn crock pot on low & cook for 8 - 10 hours, or until chicken cooked throughout & ready to eat!

Eat well & Laugh often.

Easy Peasy Lemony Chicken Recipeasy or Easy Lemon Chicken Recipe

I don’t think a toothsome chicken recipe can get any easier than this one. This is a great, simple chicken recipe sure to please all crowds, minus the vegetarians. Break out the sherry & lemons, it’s time to get our Easy Peasy Lemony Chicken Recipeasy Recipe groove on.

Ingredients:

• 1/3 cup olive oil
• 1/3 cup cooking sherry
• 1 tablespoon lemon juice
• 1/3 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon rosemary
• S & P, to taste
• 4 boneless chicken breasts

What’s Next:

In a small bowl- whisk together olive oil, sherry, lemon juice, onion, garlic, rosemary & S & P.

Place chicken in a shallow dish and pour mixture over. Cover & refrigerate 2 - 4 hours.

After marinating is complete, go ahead and preheat your oven to 350 F, or 175 C.

Bake in preheated oven for 30 minutes, or until juices run clear & cooked throughout. Enjoy!

Eat well & Laugh often.

Get Ready for the Mind-Blowing Buffalo Chicken Dip Recipe

Need to spice up the dinner meal with a little something extra or new? Step into my kitchen and try on the Mind-Blowing Buffalo Chicken Dip Recipe for size. This is a great dip that goes well with celery, crackers or chips. Enjoy.

Ingredients:

• 2 (10 oz) cans chunk chicken, drained
• 3/4 cup pepper sauce
• 2 (8 oz) packages cream cheese, softened (do not attempt if on stringent diet)
• 1 cup Ken’s ranch dressing
• 1 cup Cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1 bunch celery or package of crackers (or both, whatever your fancy)

What’s Next:

In a large skillet over medium heat- cook chicken & hot sauce until heated through.

Stir in cream cheese & ranch dressing. Cook, stirring occasionally, unitl well-blended and warm.

Mix in half of the Cheddar & Monterey Jack shredded cheese, stir until uniform.

You are now ready to transfer the mixture to your trusty crock pot. Sprinkle the remaining cheese, cover and cook on low until hot & bubbly- about 30 minutes.

Serve immediately with your choice of celery, crackers or whatever your creative mind has come up with.

Eat well & Laugh often.