Cinco de Mayo Menu

 Pork Tacos


Ingredients:

1 Pork Butt
1/4 Cup Ketchup
1/4 Cup Worcestershire Sauce 
2 Tablespoons Liquid Smoke
1/4 Cup BBQ Sauce
2 Tablespoons Molasses
1/4 Cup House Salad Dressing
4 Tablespoons Lemon Juice
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Onion Powder

Directions:

Place pork butt in a pan and season with all the ingredients. Cook at 200 degrees for 4 hours or until done (should me 160 - 145 degrees inside- make sure you check it at the thickest part of the meat). Remove from oven and shred. Serve with lettuce and your favorite salsa.


 Cilantro and Citrus Chicken


Ingredients:

8 Chicken Thighs
-Marinate-
1 Cup Broth
1/3 Cup Lemon Juice
1/3 Cup Lime Juice
1/3 Cup Olive Oil
1 Teaspoon Turmeric
1/2  Teaspoon Garlic Powder
1/4 Teaspoon Pepper
2 Tablespoons Fresh Cilantro

Directions:

Put your marinade in a plastic zipper bag or bowl. Marinate chicken in the bag for 3 hours or over night. Cook on a grill until done (if the skin isn't crispy enough for your liking through it in the broiler for a few moments).





Rosevine Cottage Girl's Fajitas

Ingredients:

1 1/2 Onion sliced
1 Bell Pepper
1 Tomato
3 Tablespoons Lime
Lemon Juice
4 Cloves Diced Garlic
Garlic Powder
Salt
Pepper

Directions:

Slice peppers in strips. Sauté in a pan with a bit of oil (keep them moving so they don't stick) Season with 3/4 teaspoon garlic 3/4 teaspoon salt, 1 tablespoon lime juice and a couple grinds of pepper. Cook until soft and can be cut with a spoon. Remove from pan and set aside. Slice onion and repeat process. Cook 5 pieces of chicken breasts until almost done (they should still be pink inside but easy to cut with a knife). Season them with 3/4 teaspoon garlic 1 teaspoon salt, a couple grinds of pepper and 1 tablespoon lime juice. Remove from pan and slice in strips return to pan with tomatoes (cut in strips) garlic and a splash of lemon juice. Cook until done and serve.

 Taco Casserole

 Ingredients: 

12 Corn Tortilla fried flat
1 Can Pinto Beans (warmed)
Small Package Ground Beef Cooked And Seasoned To Taste
4 Cups of Cheese
 Your Favorite Salsa

Directions: 

Cover the bottom of your casserole dish with tortillas, spoon over it beans meat and cheese. Repeat until you run out of tortillas. Spoon on top meat salsa and bean mixture and cover with cheese. Bake at 350 until cheese is melted and serve. 


Nachos Cottage Style

 Ingredients:

1 Bag of Organic Corn Chips
Small Package of Ground Beef Seasoned To Taste
8 -10 Jalapeno Rings (or favorite spicy pepper)
2-3 Cups Jack Cheese
1 Can Black Beans

Instructions:  

Spread chips on a cookie sheet, layer cooked meat and beans on top, cover with cheese and add jalapenos. Bake at 350 until cheese is melted and serve.





Lime Cupcakes

Ingredients For Batter:

2 Cups Organic Flour
2 Teaspoons Organic Baking Powder
1/2 Teaspoon Sea Salt
1/2 Cup Grass-Fed Butter (room temperature)
1 Cup Raw Sugar
2 Free Range Eggs
1/4 Lime Juice 
1/4 Cup Organic Milk

Directions:

In a bowl mix butter until creamy, then add sugar. Mix until thick and fluffy, mix longer than you think you should. Add eggs one at a time. In a separate bowl mix flour, salt and baking powder until combined. Fold into wet ingredients half at a time. Don't over mix. Spoon into muffin tins and bake at 375 for 20 minutes. Remove from oven and allow to cool completely. Beat cheese, sugar and vanilla until smooth. Pour in cream. Beat until combined. Spoon into icing bag and ice cupcakes.

Ingredients For Icing:

 16 oz Cream Cheese  
1 1/2 Cup Powdered Sugar 
1 Teaspoon Vanilla  

.

Slice a lime thinly and place on top of the icing




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