Thursday, April 24, 2014

Cinco de Mayo


We will be celebrating Cinco De Mayo with margaritas, salsa, dips, enchiladas, and more. 
This month we have come together with some great Mexican dishes for the celebration!

Cinco De Mayo Menu:

    Drinks: Jenny's Margaritas 
    Appetizer 1: Black Bean Salsa
    Appetizer 2: Mexican Cheese Dip
    Soup: Taco Soup
    Salad: Lime-Shrimp Avocado Pasta Salad
    Bread: Rosemary Habanero Bread
    Main Dish: Black Bean Spinach Cheese Enchiladas
Main Dish: Mini Taco Quiche  
    Main Dish: Chicken Enchiladas  
    Main Dish:: Taco Casserole
    Side Dish: Cilantro Lime Rice
    Dessert: Mexican Cookies
    Dessert: Buñuelos (Mexican Fritters)
    Dessert: Sopapilla Cheesecake

Fun and delicious Cinco De May celebration hosted by Jenny!

Cinco de Mayo Take Home Favors - Petunias with Mini Whisk and individually wrapped in fabric
Cinco de Mayo Dinner Table

Jen's Marvelous Margaritas

Jen's Marvelous Margaritas 
are cool, refreshing and a great drink for celebrating Cinco De Mayo

These margaritas were made by Jenny and served at our Taste Tempter Cinco De Mayo dinner night that was hosted by Jenny. Great food, great friends, awesome celebration!

Jen's Marvelous Margaritas:

4 oz. limeade (I used wegmans frozen)
1.5 oz Jose Cuervo silver tequila
1 oz Cointreau (orange liquor)
1 fresh squeezed lime

Mix well & pour over ice. Serve with salt rimmed glass & lime wedge.

Black Bean and Corn Salsa

Black Bean and Corn Salsa recipe is a great accompaniment to carnitas, tacos, or tortilla chips. You can also add this salsa to burgers, salads, Feel free to increase or decrease the spiciness to taste.

This Black Bean and Corn Salsa was made by Kathy and served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Black Bean and Corn Salsa

  • 1 (15 ounce) can yellow corn, drained
  • 1 (15 ounce) can white corn, drained
  • 2 (15 ounce) cans black beans, drained
  • and rinsed
  • 1 (14.5 ounce) can Italian-style diced
  • tomatoes, drained
  • 1 bunch finely chopped cilantro
  • 5 green onions, finely sliced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 tablespoon minced garlic
  • 1/4 cup lime juice
  • 1 avocado - peeled, pitted, and diced

  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado.

Mexican Cheese Dip

Mexican Cheese Dip

This Mexican Cheese Dip was made by our special guest, Kim, and served out our Taste Tempters Cino De Mayo dinner night that was hosted by Jenny in April.

Recipe coming soon .... 

Taco Soup

A flavorful delicious Taco Soup that is made with corn, tomatoes, pasta, white beans, and salsa. and is quick and easy to make for a week night dinner or make to accompany any Mexican food. 

This Taco Soup was made by Shelley and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Taco Soup

  • 1 Tbsp Olive Oil
  • 1 small Onion
  • 3 cloves Garlic pressed
  • 1 Tomato
  • 1 cup frozen or canned corn
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 3 stalks celery diced
  • 3 carrots diced
  • 1 cup Orzo pasta
  • 1 can small white Beans
  • 1 jar salsa
  1. Saute Onion, and garlic in Olive Oil while bringing large pot of water to boil.
  2. Place celery and carrots into boiling water and cook till softened.  Cook pasta as directed 10 min.
  3. Drain off all but 2 cups water. Add tomato paste, tomato, diced tomatoes, corn, onion & garlic.  Stir and heat on stovetop till hot.  Add Salsa and whit beans.  Once hot, serve topped with crushed taco chips and shredded cheese.
Note: You can add chicken or ground meat or use different beans with to this too.

  Taco Soup

Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Lime-Shrimp Avocado Pasta Salad
Recipe from

  • 2 pounds uncooked shrimp - peeled, deveined, and chopped
  • 1/4 cup lime juice
  • 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
  • 4 avocados - peeled, pitted and diced
  • 1 pint grape tomatoes, quartered
  • 1 large red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • salt and ground black pepper to taste
  1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
  2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
  3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
  4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
  5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
  6. Pour dressing over shrimp mixture; toss to coat. Chill before serving


Lime-Shrimp Avocado Pasta Salad

Habanero, Rosemary, and Cheddar Bread

A savory bread flavored with fruity, hot habanero pepper, rosemary, and cheddar cheese. Delicious served with butter. Makes a great accompaniment to a Mexican soup or chili.

This Habanero, Rosemary, and Cheddar Bread was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Habanero, Rosemary, and Cheddar Bread


  • 1 tablespoon active dry yeast
  • 1 tablespoon quick-rise yeast
  • 3 tablespoons water
  • 5 cups all-purpose flour, divided
  • 2 cups water, divided
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 cup shredded sharp Cheddar cheese
  • 1 habanero pepper, finely chopped (wear gloves)
  • 1/2 teaspoon finely chopped fresh
  • rosemary
  1. Mix active and quick-rise yeast with 3 tablespoons water in a bowl to make a paste. Mix 4 cups of flour with 1 cup water in a large bowl until thoroughly combined; stir yeast mixture into flour mixture.
  2. Beat remaining 1 cup water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary into dough; beat remaining 1 cup flour into dough. Turn out onto a floured work surface and knead until dough is soft and elastic, at least 6 minutes. Form dough into a ball, place into an oiled bowl, and turn the dough around in the bowl to pick up a thin coating of oil. Cover bowl and let rise for 2 hours.
  3. Punch the dough down, turn out onto a floured work surface, and knead for 6 more minutes. Divide dough in half and form each half into a loaf; place loaves on a baking sheet. Cover loaves and let rise until doubled, 15 to 20 minutes.
  4. Preheat oven to 400 degrees F (205 degrees C).
  5. Bake loaves in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake until golden brown, 20 to 25 minutes.
 Habanero, Rosemary, and Cheddar Bread