Monday, May 10, 2010

Cinco de Mayo!

Sorry it's been so long since I've had a blog post... things have been crazy.

This week/weekend was chock full of Cinco de Mayo parties.  Wednesday night we had to go out to Viva Zapatas in Westport, amazing Mexican food, killer margaritas, and an awesome patio for drinking on.  Add that to 78 degree weather, and it is the perfect way to spend Cinco de Mayo - out drinking till midnight (Yikes!).

Friday night Gimpy's roommate had a Cinco de Mayo themed birthday party, and I made my famous queso, guacamole, and a 5 layer dip.  Queso is honestly the easiest thing to make, the worst thing for you, and the only, only, only time I will ever purchase the ghetto processed cheese food known to the world as Velveeta (I shudder to even admit I buy it). 

1 small block Velveeta
1 can rotelle
Hot sauce* optional

Melt the rotelle and the Velveeta in a pan on the stove top until melted and gooey.  Add a few dashes of hot sauce for extra spice if desired.  Serve with chips or as a topping in your burrito bar.

5 Layer Dip
1 can vegetarian refried beans
1.5 cup fat free sour cream
1/2 small can diced green chilies
1.5 cup guacamole
1.5 cup salsa of your choice
1.5 cup shredded cheese (pepper jack, cheddar, etc)\
Sliced black olives *optional

In a glass pan, layer the can of refried beans.  In a small bowl, mix the green chilies with the sour cream, and spread on top of the beans.  Layer the guacamole followed by the salsa, and then add the cheese to the top.  If desired, sprinkle sliced black olives on the top.  Serve with chips - I recommend Tostitos Scoops, because they make a yummy little bowl that gives you more per bite.

3 ripe avocado (soft to the touch but not mushy)
Juice of 1/2 a lemon
1/8 cup finely diced onion
1 jalapeno, seeds removed, diced finely
Cilantro, to taste, fresh, chopped
2 garlic cloves, diced or squeezed through a garlic press
Salt and pepper to taste

Blend all the ingredients with a fork, making sure to include the lemon juice.  If you do not add it, your guacamole will be a gross brown color.  Serve with chips :)

I love how easy Mexican food is... 

To reward you all for your patience, on Wednesday I am making lobster in a white wine garlic sauce over lobster ravioli for Gimpy for date night dinner, and I will take pictures along the way to ensure it is an educational blog post for you all!


*uncorked said...

I can't wait to get there so you can cook for me. It's been too long since I've had drunk Little J goodies and drunk hungover Little J goodies.

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