(Family Features) For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.
Cinco de Mayo Menu Planning
Here are a few authentic dips and dishes to liven any party spread:
- Green, Green Guacamole - This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.
- Mexican Caviar - Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.
- Spicy Taquitos - Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.
To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce - making these empanadas a sure-fire way to spice up your menu.
For more sizzling, south-of-the-border recipes, visit www.tabasco.com.
Fiery Fiesta Empanadas
Makes 4 empanadas
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
- 6 tablespoons water
- 1 pound ground beef
- 1 clove garlic, crushed
- 3 scallions, chopped
- 1/4 cup taco sauce
- 1/4 cup pitted ripe olives, chopped
- 4 teaspoons Tabasco green jalapeño pepper sauce, divided
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup shredded Cheddar or Monterey Jack cheese
- 1 large egg, beaten
- Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
- On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
- Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
- Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
- Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
- Stir together egg and remaining teaspoon green jalapeño pepper sauce.
- Brush border with egg mixture.
- Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
- Place on baking sheet. Bake 25 minutes or until golden.
(Family Features) Rally the family together to make and eat these bite-sized versions of corn dogs for an enjoyable, kid-friendly activity and snack. Parents will enjoy them, too, because they’re easy to make, easy to eat and clean up is a snap.
Find more family-friendly recipes at culinary.net.
Watch video to see how to make this delicious recipe!
Mini Corn Dog Bites
- Nonstick cooking spray
- 1 package all-beef bun-length hot dogs
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick butter, melted
- 1 cup milk
- 1/4 cup sour cream
- 2 eggs
- 2/3 cup sour cream
- 3 tablespoons Dijon Mustard
- 2 tablespoons honey
- Heat oven 375°F.
- Prepare muffin pan with nonstick cooking spray.
- Cut each hot dog into six pieces.
- In large bowl, whisk flour, cornmeal, sugar, salt and baking powder.
- In medium bowl, whisk melted butter, milk, sour cream and eggs. Combine butter mixture with flour mixture.
- Fill each muffin cavity halfway with batter. Place one hot dog piece in center of each cavity.
- Bake 14-16 minutes. Cool completely.
- To make dipping sauce: In small bowl, stir sour cream, mustard and honey. Serve with corn dogs.
Recipe adapted from Wilton.
(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.
As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.
These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.
- 1 bottle (12 ounces) Chocolate Rockin’ Protein Builder
- 12 cups rolled oats
- 1/2 cup maple syrup
- 3/4 cup oil
- 2 cups roasted hazelnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dark chocolate chips
- Heat oven to 325° F.
- In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.
- Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.
Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.
Blueberry Cornbread Muffins
Servings: 12 muffins
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 cup fresh blueberries
- 1 egg
- 1 cup Vanilla Rockin’ Protein Builder
- 6 tablespoons vegetable oil
- 1 lemon, juiced
- Heat oven to 400° F. Line muffin tin with 12 paper or foil muffin liners and set aside.
- In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.
- In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.
Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.
Source: Rockin’ Protein