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Celebrating Cino de Mayo

Most of us love the flavors of Mexico, the popularity of tacos proves it. Zesty, warm and fresh-tasting, thanks to distinctive combinations of herbs, spices and chiles, along with tasty tortillas, crisp vegetables and cool condiments, we can’t seem to get enough. In celebration of Cinco De Mayo, or simply a desire for great food that even a novice cook can prepare, the following meal is sure to be a hit.

For an appetizer start with tortilla chips and a favorite salsa. Wash them down with an icy cold Mexican beer or a frosty margarita while you quickly marinate shrimp, slice onions and bell peppers and throw them on the grill for fajitas to rival any. When grilling shrimp and vegetables a grill pan or basket with holes in it is a handy thing to have to prevent the shrimp from accidentally falling through the grill rack.

Complete the meal with no-fuss Slow Cooker Spanish Rice and a garnish of shredded lettuce, chopped tomatoes, sour cream and guacamole.

Since any special meal deserves a great dessert, Sopaipilla Cheesecake is a perfect choice. A take on Mexican fried dough, packaged crescent rolls form the golden crusts that encase a sweet cream cheese filling. Cinnamon, sugar and a drizzle of honey complete the delightful, yet super easy, dessert.

Grilled Shrimp Fajitas

Marinade:

1 T. fresh lime juice

1 T. olive or vegetable oil

1 tsp. salt

1 tsp. ground cumin

1 tsp. chili powder

2 cloves garlic, crushed

Pinch cayenne pepper

Fajitas:

2 pounds raw medium shrimp, peeled, deveined, tail shells removed

1 medium red onion, sliced

1 medium red bell pepper, cut into strips

1 medium green bell pepper, cut into strips

6 flour tortillas (8-inch)

1 1/2 cups homemade or prepared guacamole

Olive oil

Directions: Heat gas or charcoal grill to medium heat. In a gallon re-sealable food storage bag, combine marinade ingredients till well blended. Add shrimp and toss to coat. Seal bag and refrigerate for 20 minutes, turning once.

In medium bowl, place pepper strips and onion. Splash a little olive oil over and toss to coat. Place vegetables in a grill basket. Place the basket on grill rack. Cover grill and cook 10 minutes, turning vegetables once.

Drain shrimp, discarding marinade. Add shrimp to grill basket. Cover grill and cook 5 to 7 minutes longer, turning shrimp and vegetables once. Shrimp should be pink.

Meanwhile, wrap tortillas in foil. Place on grill with shrimp during the last 2 minutes of cooking, turning once, till warm.

To serve, place a warm tortilla on plate. Top with shrimp mixture and guacamole. Squeeze a little fresh lime juice over. Fold tortilla over filling. Serves 6.

Slow Cooker Spanish Rice

1 cup uncooked regular long-grain rice

1 cup water

1 medium onion, chopped

1 small green bell pepper

1 clove garlic, finely chopped

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

1 (14.5-ounce) can diced tomatoes with chiles, undrained

Directions: Spray slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes. Cover and cook on low heat setting 2 to 3 hours or till rice and vegetables are tender and the liquid has been absorbed. Serves 8 to 10.

Sopaipilla Cheesecake

Filling:

2 (8-ounce) package cream cheese, softened

1 cup granulated sugar

1 tsp. vanilla extract

Crust:

2 (8-ounce) cans refrigerated crescent rolls or sheets

Topping:

1/2 cup granulated sugar

1 tsp ground cinnamon

1/4 cup butter, melted

1/4 cup honey

Directions: Grease or spray a 13×9-inch baking pan. In large bowl, with electric mixer, beat together cream cheese, 1 cup sugar and vanilla till smooth. Set aside.

Unroll one can of crescent rolls and press into bottom of prepared pan, making sure to seal perforations. Spread filling evenly over dough. Unroll second can of crescent rolls onto a sheet of plastic wrap and press the perforations together. Transfer to baking dish, covering the cream cheese layer.

Pour melted butter over top of dough. Combine cinnamon and 1/2 cup sugar and sprinkle evenly over butter.

Bake in preheated 350-degree F. oven 25 to 30 minutes or till bubbly and bottom crust is slightly browned. Allow to cool completely on wire rack. Store in refrigerator. When ready to serve, drizzle with honey and cut into bars. Serve with fresh strawberries, if desired. Serves 10+

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