Happy Cinco de Mayo!
“Cinco de Mayo (pronounced: [ˈsiŋko ðe ˈmaʝo]; Spanish for “May 5th”, or literally, “Fifth of May”) is a celebration held on May 5. The date is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.”
Most of us know it as the day of Mexican food and margaritas (we will take any excuse for a drink really!).
So as I sit here outside on this gorgeous Minnesota spring night (I'm talking about you 70 degrees) sipping my homemade margarita and feeling contently full from my easy chicken nachos, I thought I better share the love.
If you've followed my journey before you know that I strongly despise artificial ingredients in food (well, actually in everything). "It's hard to make a cheese sauce without Velveeta you say". I'm here to tell you otherwise. Besides, doesn't that FREAK YOU OUT that it is a dairy product that ISN'T REFRIGERATED?!?!
Ok, maybe just me.
Or maybe not.
I'm not the most detail-orientated person on this planet, so I'll do the best I can.
First, the drinks:
Homemade Margarita Mix
What you need:
Tequila. We had some Patron Silver Tequila in the house so that's what I used.
Ice
Course sea salt (optional)
Agave syrup
1/2 large lime
Directions:
If you want a salted rim, pour course sea salt onto plate. Run glass rim under water. Turn upside down and twist glass around on salted plate. Ta-da!
Pour desired amount of tequila over
Squeeze 1/2 large lime in (can use more or less depending on amount of tequila you used!)
Squirt of agave syrup (vary depending on level of sweetness desired...again, not too particular over here)
Use a spoon to stir until syrup is dissolved
Enjoy!
It's always a good idea to consume food while drinking tequila (or at least in my experience!):
Easy Chicken Nachos with Homemade Cheese Sauce
What you need:
tortilla chips
rotisserie chicken
shredded cheddar cheese
milk or cream
salt
cayenne pepper seasoning
butter
desired toppings (guacamole, sour cream, pico de gallo, salsa, etc.
cilantro (optional)
Directions:
Make cheese sauce (I like this recipe here: http://www.fifteenspatulas.com/homemade-nacho-cheese-sauce/) - please don't boil the milk and be sure to take it off the heat before you put the cheese in - this is essential for a non-lumpy sauce!
While cheese sauce is thickening up (remember - don't let milk boil!), pull apart rotisserie chicken and decide what meat you are using (white, dark, a bit of both).
Spread chicken pieces evenly-ish around on chips
Once cheese sauce is finished and you've let the cheese integrate into the sauce (OFF THE HEAT!), you can now pour or spoon over chips
Top with favorite toppings (I used store bought guacamole and pico)
Enjoy!
That was easy, right?! Right. :)
Cheers!
