Tag Archives: Cinco de Mayo

Taco Dip For Fiesta Fun

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With Cinco de Mayo just around the corner, last week the Brown Eyed Baker (a favorite blogger of mine) featured a few recipes with a Mexican flavor.  Her Taco Dip caught my eye because it is so colorful and just looked “fun!”  I had just made our favorite outstanding meatloaf for dinner and had set aside about 3/4 lb of ground beef thinking I might make some tacos.

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This dip played a huge part to the success of our Taco Tuesday!  It is very easy and fast to make with a can’t get enough taco taste.  The tacos were good but the dip was great!

We ate ourselves silly but still had a goodly amount of dip leftover.  I covered it up tightly with plastic wrap and a couple of days later turned it into a really tasty taco salad!

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I started with freshly washed and shredded Romaine lettuce.  I added the leftover taco meat, cut up grape tomatoes, a few crushed taco shells, a bit of shredded Fiesta Cheese and then stirred in the remaining taco dip.

Fantástico! Asombroso! Delicioso!

Cinco de Mayo is celebrated by Mexican-Americans and many others on the 5th of May, commemorating the Battle of Puebla of May 5, 1862, in which Mexican forces defeated an invading French army far superior in numbers and equipment.  Although not a religious holiday I think any national or cultural holiday is a good occasion to pray for our country or cultural group.

2 Corinthians 12:9-10

“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and calamities. For when I am weak, then I am strong.”

Muchas bendiciones,
~Catherine

Tasty Taco Dip
 
Prep time
Total time
 
Make any night a fiesta with this fun and tasty taco dip!
Author:
Recipe type: Side Dish, Party Dip
Cuisine: Mexican
Ingredients
  • 1 (16-ounce) container of sour cream
  • 1½ cups mayonnaise
  • 1 store-bought packet taco seasoning or 2 Tablespoons homemade
  • Shredded lettuce
  • 1 tomato, chopped
  • Shredded cheddar cheese
Instructions
  1. In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
  2. Spread in a 2-quart or 3-quart baking dish.
  3. Top with the shredded lettuce, chopped tomato and shredded cheese.
  4. Refrigerate until ready to serve.
  5. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Notes
Leftovers make a fantastic dressing for taco salad.




Recipe from The Brown Eyed Baker

 

 

Weekend RoundUP May 5, 2012

Whew!  The weekend is here and if the first week of May hasn’t been quite busy enough I can only imagine all the possible commitments you may have this weekend!  Cinco de Mayo, the Kentucky Derby, graduation parties, and probably much more!  Before we look at a few recipes from the week, I want to share some pictures I took recently.

We were very blessed to spend a glorious Sunday afternoon and evening in Sewanee, Tennessee a couple of weeks ago.  I believe it is one of the loveliest places on earth.  Sewanee is a rural community located atop the Cumberland Plateau.  The Sewanee War Memorial Cross is a memorial to all Sewanee citizens and students who served in World War I, World War II, the Korean War, and Vietnam.   This entire area is the college campus of The University of the South. The cross is surrounded on two sides by wooded areas. In the front is a view of the Franklin County Valley and in back is the campus of the University. The cross was constructed in 1922.

Part of our time in Sewanee we spent on a lovely hike to view these Pink Lady’s Slipper.  Pink Lady’s Slipper is an interesting wildflower in the Orchid Family. They are endangered in some areas because they take a long time to grow, and because people collect them.

These delicate and beautiful flowers were found by a friend of ours in the woods surrounding Sewanee.  When he took us through the woods to find them I felt like we were standing on hallowed ground.  When we first arrived in the area where the flowers were located we didn’t see them.  As soon as he pointed them out, our eyes adjusted to the denseness of the forest and we began to realize they were all around.  One stem here, another over there … three together as in this photo.  As I stood in awe of these beautiful orchids, knowing they are nearly extinct around the world, I am saddened to think that people pick them, without really thinking of anything more than taking home a pink flower! For more information about Pink Lady’s Slipper click HERE .

We were also treated to a stunning sunset as we walked along the ridge as the sun was going down.  This view shows the golden light as it comes across the tree tops.

I hope you enjoyed the pictures from this little snippet of time I spent in Sewanee.  Good Lord willing and the creek don’t rise I’ll be back with my camera again this summer!

With tomorrow being  Cinco de Mayo no doubt a kazillion  Mexican inspired recipes are being created at this very moment.  I took the liberty of  sharing a few I have bookmarked.

Chili Con Queso from The Brown Eyed Baker 
Cinnamon Chocolate Churro Cupcakes from Tracey’s Culinary Adventures

Not-to-be-forgotten is another huge party taking place this weekend — Kentucky Derby The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Early Times Kentucky Whisky has been privileged and honored to be a part of that tradition. The Early Times Mint Julep Ready-to-Serve Cocktail has been “The Official Mint Julep of the Kentucky Derby” for more than 18 years.  This official recipe comes directly from The Kentucky Derby website!  For more Julep history .. click here.

The Early Times Mint Julep Recipe

  • 2 cups sugar
  • 2 cups water
  • Sprigs of fresh mint
  • Crushed ice
  • Early Times Kentucky Whisky
  • Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Rounding up the week of recipes, just in case you missed these, just click on the picture and it will take you to that post!  No matter what activities are on your list this weekend, I wish you well.  Many blessings and Happy Cooking!

Salsa Cornbread!

Tuesdays With Dorie: Baking With Julia   Hungarian Shortbread


One of my absolute favorites:  Corn Pudding!

 
Sun setting over Sewanee

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