Happy Cinco de Mayo! a.k.a. Cammy’s Second Favorite Holiday. (Christmas is first, if you didn’t already guess.)(Also, my birthday is technically second; however, despite my repeated petitions, it has not been declared a holiday. Yet.)
Mexican-inspired meals make up 80% of my diet, primarily because of all the fresh veggies involved. Not to mention, it’s super easy when you prepare it my way.
To celebrate Cinco de Mayo, I thought I’d traipse back through my files and share my go-to Mexican-inspired foods. Keep in mind, I’m no food stylist. I’m a food enjoyer, and that doesn’t allow time for fussing with photos.
Southwest Quinoa Salad
Quinoa and black beans are okay on their own, but they become something almost magical when fresh onions, peppers, lime juice, and a few seasonings are added to it. Southwest Quinoa Salad is one of my favorite summer salads. I let it “rest” in the fridge after mixing, which makes for a cool, refreshing, and filling summer supper. I also like that it’s one of those adaptable recipes–just toss in whatever strikes your fancy. If you like avocado, that would be a nice addition, but I go for fresh sliced tomatoes or fresh summer corn. I suppose you could add both. It’s your salad, after all.
Because I make them in the slow cooker, Snobby Joes are a year round meal for me. Perfect for a cold winter day, but also good for a hot summer meal that doesn’t involve standing anywhere close to a stove.
I have been yammering about Mexican Chicken on this blog for about 5 years now, and I cannot find a single photo of it. Not one! I will fix this in the weeks ahead–whenever Aldi has a good sale. For now, I’ll repost Chicken Aid: The Movie in which I demonstrate the 10-second chicken shredding technique.
Needless to say, this recipe is super simple to make, it’s flavorful, and it freezes beautifully. I usually eat it in a fiber tortilla wrap with a sprinkle of cheese, some sliced black olives, and chopped tomatoes. I never get tired of it.
DIY Taco Seasoning
I like stirring up my own taco seasoning for the cost and the flavor. While I like the taste of some store-bought seasoning blends well enough, I like playing around with my own mix more. What can I say, it’s cheap entertainment.
DIY “Pancho’s” Salad Dressing
For the most part, I use the taco seasoning on ground turkey or beef for taco salads, which I serve with a copycat version of a local restaurant’s taco salad dressing. This is a slightly sweet, mustard-y vinaigrette that works well with the spices in the taco seasoning.
Yep. It’s tuna salad with tomato. Not exactly fitting for the holiday, but I’m traveling today and will have to wait until mañana to celebrate. Or maybe I’ll go to La Michoacana when I get home this afternoon for some Mexican cake ice cream. Hmm, that sound particularly possible.
Are you doing anything special for Cinco de Mayo?