Cinco de Mayo Celebrates
Mexico’s Independence

May 5 is Cinco de Mayo, the day Mexico celebrates its independence, and one fast gaining popularity in the United States as the Mexican population increases. This festive holiday gives us all a good excuse to celebrate with our neighbors and enjoy the food that many of us have come to love.

I enjoy preparing as well as devouring Mexican food, but rather than sticking to authentic dishes, I have learned to take many shortcuts to make them simpler and easier to prepare. This is also the day my sister-in-law was born, so I take this opportunity to say Happy Birthday, Carrie!

Tex Mex Fajitas

5 tsp. fajita seasoning, divided
¼ tsp. teaspoon Oregano
¼ cup vegetable oil
¼ cup red wine vinegar
1 ½ pounds sirloin steak or boneless chicken breasts,
cut into thin strips, or shrimp
1 medium onion cut in thin strips
1 bell pepper cut in thin strips
8 (10 inch) flour tortillas
Optional toppings: salsa, guacamole, shredded cheese, sour cream

Combine 4 tsp. fajita seasoning with oregano, oil and vinegar in a glass dish. Add beef or chicken; turn to coat. Refrigerate 30 minutes. Heat large nonstick skillet over medium-high heat. Remove meat from marinade and into heated skillet. Saute for about 3 minutes. Sprinkle remaining fajita seasoning over meat. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is done and
vegetables tender.

Divide mixture into center of warm tortillas. Garnish as desired and fold. Great served with black beans and rice.

 

Simple Southwest Layered Salad

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed, drained
1 cup frozen corn, thawed
¾ cup salsa
½ cup Mexican style shredded Cheddar- Jack cheese
¼ cup ranch dressing
1 cup tortilla chips, broken

Arrange lettuce in bottom of glass serving bowl or on serving plate. Layer beans, corn, salsa and cheese evenly over top. Drizzle with dressing; sprinkle with chips.

Rachel Ray’s Cracked Corn and Cheese Squaress

1 (8 ½ ounce) package corn muffin mix, mixed according
to package directions
Softened butter to grease baking dish
1/3 pound Monterey Jack or pepper Jack cheese diced
into ¼ -inch pieces
½ cup frozen corn kernels
2 scallions, thinly sliced

Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.

Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.

Jalapeno Poppers

(A 2-day process, so read recipe carefully before beginning)

16-18 jalapeno peppers
2 ½ cups milk
½ pound grated Monterey Jack and/or cream cheese
Flour for coating
1 lightly beaten egg
2½ tsp. water
1 tsp. oil
¾ cups dry, seasoned bread crumbs
Oil for deep frying

Carefully slit one side of each pepper. Remove the seeds with a sharp paring knife. Place the peppers in a container and cover with milk. Let soak overnight in
the refrigerator.

The next day, drain and rinse peppers. Stuff each pepper with cheese. Dip stuffed peppers in flour, shaking off the excess. Beat the egg, water, and oil. Dip the floured peppers in the egg mixture and roll in bread crumbs, being sure the surface of the pepper is completely coated. Place coated pepper on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out.

Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and
serve hot.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.