Blog Statement

Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

TDM CCN Header

April 30, 2015

Cinco De Mayo Recipe Roundup

Oh boy....Cinco De Mayo rates right up there as one of my favorite eating holidays of all time.  I can eat Mexican food almost every day of the week.

Here are a few of my favorites......

This black bean dip is actually very healthy for us, it's just the chips we need to watch out for.  This is a great, easy recipe to whip up for backyard barbecues and parties as well.  I hope you'll enjoy it as much as I do.

Healthy Black Bean Dip


Ingredients you'll need (list below)

Mash up the black beans to where they are still chunky.
1 can black beans
1 tsp. oil
½ cup chopped onion
2 garlic cloves, minced
½ cup diced tomatoes (I use onion & garlic canned diced tomatoes)
1/3 cup salsa
½ tsp. cumin
½ tsp chili powder
¼ cup Monterey Jack Cheese, shredded
¼ cup chopped cilantro
1T fresh lime juice

DirectionsMash beans in bowl until chunky. Heat oil in skillet over medium heat. Add onion and garlic, sauté for 4 minutes. Add beans, diced tomatoes, salsa, cumin, chili powder and cook for 5 minutes or until thick. Stir and remove from heat. Add cheese, cilantro and lime juice. Stir well.

Serve warm or at room temp.

EASY Guacamole
I used to buy pre-made guacamole as we have many varieties available here in California, until my friend, Heather, turned me on to a super delicious and extremely easy way to whip up a batch in no time flat.

All you need is guacamole seasoning package, I use McCormick's, and two California avocados.  I normally add some lime juice and some chopped red onion to taste as well.

Slice two ripened avocados, add the contents of the guacamole seasoning packet and mix.  Squeeze in some lime juice and chopped red onion and or chopped tomatoes, if desired.  Mix until all ingredients are combined.

Refrigerate and eat for lunch... or any time of day.

Baked Nachos.

It's like a hearty one dish meal you can throw together within 10 minutes!   Perfect with any beverage....margaritas, beer, sangria, MILK, Yum.

I began layering; chips, cheese, yellow and orange bell peppers, onions, ground beef and black beans.

A high protein meal, the entire family could devour.

Add a little salsa and or guacamole and sour cream.....perfect.

Here's what you need for success:

Tortilla chips or pita chips
cheese of choice, I used low fat mozzarella, grated
1 pound of ground beef
taco seasoning
1 can of black beans
bell peppers
1 small red onion
tomatoes, chopped if you have them
and any other topping you feel like chopping up and adding
Sour Cream

Place ground beef in a skillet and brown.  Add taco seasoning to taste and cook a little longer.  Set aside.

Line a baking sheet with aluminum foil.  Place the tortilla chips on the foil.  Sprinkle grated cheese on top of chips, layer with bell pepper, red onion, browned ground beef and black beans.

Place in oven on broil for 4-5 minutes.  Just long enough so the cheese is good and melted.
Serve with salsa, sour cream or guacamole if desired.

Chobani Greek Guacamole
This recipe for Chobani Greek Yogurt guacamole has been such a hit in my house.

This Chobani guacamole recipe is SO tasty and includes Chobani Greek Yogurt to lighten up the calories.

After testing out this recipe with the kids, it's sure to make a second appearance on my appetizer table for Super Bowl.  Here's what you need for success........{full recipe below}

Slice up two medium avocados and scoop them into a bowl.

Add one small chopped red onion.......or have your kid do it like me.

Chop up around 10 grape tomatoes and add to the bowl.

Squeeze in two teaspoons of lime, 1/2 tsp Cumin, and salt to taste.

Measure out 3/4 cup of plain nonfat, Chobani Greek Yogurt.  If you haven't tried Greek yogurt yet, the consistency of it is much thicker than traditional yogurt.

Mix is all together.  The more you mix, the smoother it becomes so if you like your guacamole on the chunky side, lightly mix.

Southwestern Chicken Tacos.
Here's what you need {plus the chicken I forgot to include in the photo}.

Entire recipe below.  Cut chicken up into one inch pieces.  In a skillet or a large pot, combine chicken, taco seasoning, corn, salsa and water.  Bring to a boil then simmer for 5 minutes covered.  Add black beans, rice and bring back to a boil, reduce heat and simmer, covered for 10 minutes.

I layer spinach on my corn tortilla and then place the chicken/rice mixture on top and then top with cheese.

This was so easy to make!  It only took about 20 minutes on stove top.  And of course you can add any toppings you like, such as avocado, more salsa, sour cream, etc.

Hope you enjoy the recipe!

Southwestern Chicken Tacos

1 lb. of chicken, cut into one inch chunks
1 package of taco seasoning mix
3/4 cup salsa
1 3/4 cups water
1 can of corn
1 cup of brown instant rice
1 can black beans
Shredded Mexican cheese and any other topping you may enjoy.

In a pot or skillet, combine chicken, taco seasoning, salsa, water and corn.  Bring to a boil over high heat, reduce heat to medium and let simmer, covered for 5 minutes.  Stir in the rice and black beans, bring back to boil, reduce heat and simmer, covered for 10 minutes.  Stir and serve with corn or flour tortillas!  Enjoy!


Pin It
Post a Comment