I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips). Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.
Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.
*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.
Pico de Gallo
- 4 tomatoes
- 4 scallions, green parts only, minced
- 3 jalepenos, seeded and minced
- 2 serrano chile peppers, seeded and minced
- 1 red onion, finely chopped
- 1/4 c. fresh cilantro, minced
- Juice of 2 limes
- Coarse sea salt
In a large bowl, combine all ingredients (except salt) and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours. Add salt to taste just before serving.
Adapted from Kelley Cleary Coffeen
“Happy Food” was coined by my Mexican uncle and family as a name for carnitas. This is comfort food to my family – a more delicious take on a classic taco night. On this particular evening, we made ours with chicken instead of pork (we tend to mix up the meat depending on what we have on hand. We’ve used everything from pork tenderloin to flank steak and grilled chicken breast). Yum. My mouth is officially watering.
So dig in and build yourself some “happy food”
- Corn tortillas (warmed on a griddle)
- 1 can refried beans
- 1.5 lbs. meat (grilled chicken, pork tenderloin, beef flank steak, shrimp) We like to rub ours down with this before grilling.
- 1 c. cilantro, chopped
- 1 Haas avocado, sliced
- 1 lime, cut into wedges
- 1/2 c. shredded Gouda
- 1/2 c. red onion, chopped
- Course sea salt
Grill the meat and slice. Build carnitas one at a time table side. Might I suggest building in this order: beans, cheese, meat, avocado (more or less beside the meat), red onion, cilantro, salt, and finish with lime juice. Perfection!
Got leftovers? I like these again the next day, but I usually mix it up by throwing everything on a big ‘ole bed of greens and subbing black beans for the refried ones.
- Yellowfin Tuna & Coconut Poblano Ceviche
- Roasted Red Pepper Guacamole
- Enchiladas Suizas
- Classic Margaritas on the Rocks
Well, we’ve made it to the end of my first series of recipes I put together for a meal and what better way to end it with a toast! Cheers my friends, its Saturday, so enjoy yourself one of these simple, suprisingly delicious margaritas!
I was horribly skeptical of this recipe, especially when I got home from the grocery store and started looking at other recipes for margaritas. I had no confidence in this mixture because of its simplicity- it was lacking sweet and sour mix which is a common ingredient for one thing. Regardless, I had all the ingredients I needed for this recipe, so I decided to give it a try. The result was suprising. Was this the best margarita I’ve ever had? No. Would I make this recipe again. You betcha! I think I’ve made the point that they’re really easy and don’t require many ingredients, so I’ll let you be the judge from here.
Before you get started, I suggest using a nicer tequila here because its going to be prominent. Branden and I used Herradura which is a Reposado and it worked nicely.
- 1/4 cup salt
- 9 lime wedges
- 1 1/2 cups Triple Sec or other orange liqueur
- 1 to 1 1/2 cups tequila
- 1/4 cup freshly squeezed lime juice
- Ice cubes
- Lime wedges
- Place salt on a small plate. Rub rims of glasses with lime wedges. Dip rims in salt to coat.
- In a pitcher, combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Chill until ready to serve.
- Place ice cubes in salt-rimmed glasses. Pour tequila mixture over ice cubes. If desired, garnish with remaining line wedges.
Yields 8 servings
For those of you that are interested, here’s the nutritional info per serving: 242 cal., 0 g fat, 0 mg chol., 725 mg sodium, 31 g carb., 0 g fiber, 0 g prot.