Margarita Pie

You can't have a Mexican Feast to celebrate Cinco de Mayo without a yummy dessert. I saw this recipe for Margarita Pie on my friend Elizabeth's blog and knew it would be a perfect, refreshing ending to our Cinco de Mayo dinner with friends. I love desserts that you can make ahead and this one you can freeze overnight. I definitely tasted the alcohol in this so it is most definitely not a kid friendly dessert, but you could omit the tequila and triple sec! A margarita in pie form - can't go wrong with that!

Margarita Pie
From Elizabeth's Dutch Oven 
Printable Version
Ingredients
For the crust:
8 tablespoons of butter
1/2 cup sugar
1 1/4 cup crushed pretzels

For the filling:
1/3 cup fresh lime juice
1 can (14 oz) sweetened condensed milk
3-4 tablespoons tequila
2 tablespoons triple sec
1 tub cool whip

Directions
For the crust:
Crush pretzels into bite sized pieces and measure out 1 1/4 cup. Melt butter. Mix sugar and butter then add pretzels and coat. Press into the bottom of an 8X8 square pan coated first with additional melted butter or cooking spray.

For the filling:
Stir together all ingredients in a bowl. Pour over the pretzel crust. Freeze for several hours or overnight before serving. 

Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste

Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Avocado Hummus

I made this yummy avocado hummus from Lee@Fit Foodie Finds for an afternoon snack. I was intrigued by the recipe because I'd never heard of avocado hummus, but since I am an avocado freak and love any type of hummus, I was excited to try it.

After tasting it all mixed together, I decided to add in chopped cilantro and was glad I did. It adds a little extra pop of fresh flavor. I served the hummus with Food Should Taste Good Multigrain Tortilla Chips. Those things are the bomb diggity! Perfect with this creamy avocado hummus.

Avocado Hummus

From Lee@Fit Foodie Finds

Printable Version

Ingredients

2 ripe avocados

1 can of garbanzo beans, rinsed

1/4 cup tahini

2 cloves of garlic

Juice from 1 lime

1/2 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

3 tablespoons cilantro, chopped

Directions

In a food processor mix together all ingredients except cilantro for 1 to 2 minutes or until smooth. 

You will want to stop the processor and scrape the sides a few times. 

Scoop into a serving bowl and garnish entire bowl with the cilantro. Serve with tortilla chips or raw veggies. Lee also recommends using this hummus as a sandwich spread in place of mayonnaise or spread on top of toasted bread. Yum!

Cilantro Lime Hummus

All you hummus lovers out there really need to try this unique hummus from How Sweet It Is. I made it this weekend for hubby and couldn't wait to share it with you. I'd never tried cannellini beans in hummus so was excited to see how I liked it. The beans made it seem more thick and smooth. This hummus was different than any other I've had because of lime and cilantro flavor. I wish I would have doubled this recipe because it was gone in a matter of half and hour! Hubby and I preferred it with corn chips, yummy! 

Cilantro Lime Hummus

From Jessica @ How Sweet It Is

Printable Version

Ingredients

1 15-ounce can of cannellini beans, drained and rinsed

2 cloves of garlic

1/4 cup cilantro

1 teaspoon lime zest

2 tablespoons lime juice

1/3 cup olive oil (plus more to reach desired consistency)

Salt and pepper

Directions

Combine beans, cilantro, lime juice, lime zest and garlic in a food processor and blend until mixed. 

With the processor on, stream in olive oil until desired is reached. Season with salt and pepper to taste. 

Serve with pita chips, crackers, or corn chips.

Coconut Shrimp Soup

This dish was inspired by an amazing coconut shrimp soup that hubby and I order from our favorite local Thai restaurant. I decided to just wing it, with no recipe, and for a girl who relies heavily on recipes, this was a very exciting success for me! The flavors were awesome and really how can you go wrong with shrimp, coconut milk, onion, garlic, lime, tomatoes, and cilantro.

 I served this "soup" over cheesy garlic grits and it was an excellent choice.

Although it is not pictured in the ingredient shot, I added some red chili flakes to kick things up a bit. One thing I learned from this dish was not to overcook the shrimp! They really only need a couple of minutes in the pan or else they become tough. Next time I will add them in at the very end.

Coconut Shrimp Soup

An Ashley's Cooking Adventures Original

Makes 4 servings

Printable Version

Ingredients

1 pound shrimp, cleaned and thawed

2 tablespoons olive oil

1/2 cup onion, diced

2 garlic cloves, minced

1/2 cup tomatoes, chopped

1 teaspoon red chili flakes

1/2 cup coconut milk

Juice of 2 limes

4 tablespoons cilantro, minced

4 servings of prepared grits, rice, or quinoa  (if desired)

Directions

Heat oil in a large saute pan over medium heat. Add onions and garlic and saute until softened, about 5 minutes. Add in shrimp, tomatoes, and coconut milk and raise the heat to high.

Shake in red chili flakes and stir. Bring to a simmer for 3 minutes. Plate grits or other grain of choice in a bowl. Drizzle lime juice over the top of the shrimp soup and pour over the grits. Garnish with cilantro and serve hot.

Southwest Slaw

This is the phenomenal slaw from Patio Daddio that I made for the Grilled Fish Tacos. It adds an excellent crunch atop the fish tacos. It is zesty, smoky, and so good that I ate it for lunch all by itself the next day!

Southwest Slaw
Modified from Patio Daddio
Printable Version


Ingredients
1 package of cole slaw mix (or 1/4 head red cabbage and 1/4 head green cabbage)
1/2 red onion, sliced very thin
1/4 cup cilantro, chopped medium-fine
3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in Adobo sauce (canned)
1 tablespoon Adobo sauce (from the canned chiles)
1 teaspoon garlic salt


Directions
Combine all of the dressing ingredients in a small mixing bowl and blend well with a stick blender. You could also put into a stand mixer.

Set aside. Combine cole slaw mix and red onion in a large mixing bowl. Add the cilantro and dressing to the bowl and mix well. 

Cover and refrigerate for at least 30 minutes. Serve on top of fish tacos or with your food of choice: burgers, sandwiches, etc.

Grilled Fish Tacos

I've been wanting to make Fish Tacos for a long time now. When my parents stayed with us last weekend it was the perfect time to make them and highlight the fresh fish we have available to us here in Virginia. Mom and I went to a fish market right around the corner from us and the owner recommended we use rockfish because it's light and flaky.

 I modified the recipe from Patio Daddio BBQ and served the tacos with homemade flour tortillas and Patio Daddio's killer southwest slaw (recipe to follow). I had already made avocado sauce for a previous recipe, so we topped our tacos with that and a little shredded cheese. My parents and hubby raved about these tacos. They were so fresh, flavorful, and light. Perfect for spring and summer served alongside a chilled Corona! 

Grilled Fish Tacos 

Adapted From Patio Daddio

Printable Version

Ingredients

6 fillets of fresh fish (Tilapia, Halibut, Mahi Mahi, Cod, Red Snapper, or Rockfish)

Juice of 2 limes

2 tablespoons hot sauce

1 teaspoon garlic salt

1/3 cup olive oil

12 corn tortillas

1/4 cup cilantro, chopped 

Directions

Combine lime juice, hot sauce, garlic salt and olive oil in a small bowl and whisk together. 

Put the fish in a gallon zip-top bag and add marinade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing excess air) and set aside to marinade for 30 minutes. 

Start your grill and prepare for direct cooking over a hot fire (450-500 degrees). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Oil the grill and put the fish of the grill. Cook for three minutes on each side. 

Move the fish to a serving bowl or platter and flake fish with a fork to make smaller chunks.

Drizzle with lime juice, and garnish with cilantro.  Serve family style with tortillas and slaw so each person can build their own taco!

Southwest Turkey Burgers with Avocado Sauce

I'm definitely on a "southwestern" kick lately, but I just love the flavors of the southwestern cuisine. This meal is uh-maz-ing!! Sauteed corn, peppers, onion, and lime juice mixed in with ground turkey made these burgers super juicy and flavorful. Next time I think I'll throw some black beans in, too. 

The avocado sauce may be the best thing I've ever topped a burger with. It's just genius. I'm definitely going to make it over and over again - for tacos, burritos, or just dipping tortilla chips into. Please, do yourself a favor and make these burger pronto.

Southwestern Turkey Burgers with Avocado Sauce
From Taste of Home
Makes 4 Servings
Printable Version


Ingredients
For the burgers:
1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, seeded and chopped (I used a combination of frozen peppers from Trader Joe's)
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon oregano
1 pound extra-lean ground turkey

For the Avocado Sauce:
1 medium ripe avocado
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt


Directions
In a large skillet saute the corn, onion, and peppers in olive oil until tender. Stir in the lime juice, garlic, salt, cumin, chili powder, and oregano. Cook 1 minute longer. 

Transfer to a large bowl and cool slightly. Scoop ground turkey into bowl with corn mixture and mix well. Form into four burgers (I actually made 6) and refrigerate for at least 3o minutes. 

Meanwhile in a small bowl mash the avocado and mix with sour cream, cilantro, lime juice, garlic, and salt. Refrigerate until serving. 

Grill burgers over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. 

Top each burger with 1/4 cup sauce and serve as desired. I topped mine with cheese, red onion and tomato. 

Southwestern Quinoa Salad

I've finally jumped on the Quinoa bandwagon. When we were shopping at Costco a couple of weeks ago, I saw an enormous bag of Quinoa and decided to purchase it to see what all the hype is about. Quinoa (pronounced keen-wa) is all the rage in the food blogging world. I read up on it to share a little bit of info with you:

• Quinoa is an amino-acid rich seed
• It is a relative of spinach and swiss chard
• It includes all nine essential amino acids
• It is a good source of magnesium, iron, copper, and phosphorus
• It is gluten free

Basically, quinoa is extremely healthy and has a lot of health benefits. I am using it in my cooking as a substitute for rice or Cous Cous, but in my reading I found it is commonly used in soups. Please share with me your favorite way to use quinoa, as this is all new to me! 

I was browsing some of my favorite food blogs for ideas to use my quinoa and found this recipe for Black Bean and Bell Pepper Cous Cous Salad on Beantown Baker. I loved how Jen's salad uses so many of hubby and my favorite flavors: corn, black beans, cilantro, lime. Although Jen's salad uses Cous Cous, I substituted quinoa and added fresh sliced avocado on top. This salad was so filling and flavorsome. I loved the taste of  all the veggies with the zesty citrus dressing. The quinoa added a nutty, grainy taste and was a perfect addition. We ate it chilled for two days. It will be hard to find a more tasty use of quinoa!

Southwestern Quinoa Salad

Adapted from Beantown Baker

Makes 8 Servings

Printable Version

Ingredients

1 cup cooked quinoa

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 red bell pepper, seeded

1/4 cup chopped fresh cilantro (my store was out so I used cilantro in a tube - great substitute)

1 cup corn (I used frozen corn kernels, thawed)

2 (15 ounce) can black beans, drained

Salt and Pepper to taste

Directions

Cook 1 cup of quinoa according to directions and set aside. In a large bowl whisk together the olive oil, lime juice, vinegar and cumin. 

Add green onions, red bell pepper, cilantro, corn, and beans and toss to coat.

Fluff the quinoa and break up any chunks. Add the quinoa to the bowl with the veggies and mix well. Season with salt and pepper to taste and serve immediately or refrigerate until ready to serve.