Cinco de Mayo Mocktails and more!
I love Cinco de Mayo! The tamales, chips, guacamole, salsa, tres leches cake and of course, margaritas! But this will be the second year without alcohol (last year I was pregnant and this year breastfeeding)…in any case, my hubby and I have been experimenting with some new mocktails for mama to enjoy this weekend. My favorite is definitely the strawberry mock-rita. Makes me feel like I’m sitting on a beach in Mexico with my feet in the sand!
½ cup fresh or frozen strawberries
4 oz lime juice
2 oz agave nectar
2 cups ice
Then blend and use a strawberry to garnish! For an added twist, coat the rim with sugar!
We experiments with other fruits and this recipe is delicious with mangos, peaches and pineapples too!
1 oz chilled pomegranate juice
5 oz chilled sparkling apple cider
Pour cider in first then gently pour pomegranate juice over the back of the spoon on the surface.
Virgin White Sangria
3 cups white grape juice
2 tablespoons lemon juice
1 green apple cubed
1 cup fresh or canned pineapple chunks, juices drained
1 orange, sliced thin
2 drops vanilla extract
Combine ingredients above into a large pitcher and chill.
When ready to serve, add 1 bottle sparkling apple cider and ice.
As much as I love tamales, I don’t have the extra time it takes to make them. This is a yummy, delicious, healthy (it’s baked), and quick recipe that I’m planning to make on Sunday! By the way, there are a few recipes on Pinterest out there but I’ve made some adjustments based on what our family likes to eat!
Baked Chicken Taquitos
1 package (3 oz) cream cheese, softened
¼ cup salsa (We like the La Victoria Thick and Chunky red salsa)
Fresh lime (squeeze the juice)
2 cups shredded chicken (I usually throw the chicken breast in the crock pot the night before and the next morning it’s ready to be shredded)
½ bag of mozzarella cheese
½ bag of Mexican cheese
12 flour tortillas
Preheat your oven to 400 degrees. Line a tray with foil.
In a large bowl, combine all the ingredients (except the tortillas.)
Spoon 2-3 tablespoons of the chicken mixture in the middle of the tortilla then roll
Place the rolled tortilla seam side down on the baking tray lined with foil
Bake for 15-20 minutes or until tortilla is crisp and golden.
Serve with salsa, sour cream and/or guacamole.