Author Archives: Lea Barlow

Cinco de Mayo has always been one of my favorite drinking holidays.  Pre-kids, it was celebrated with unabated enthusiasm.  This year, though, it’s on a school night and frankly I’m too whipped to go out.  Instead, I will be commemorating Mexico’s victory over the French army, family style.  Viva Mexico!

Fiesta Fajitas (Tip – skip the tortilla wrap for a lower-carb version)

Fire-Roasted Salsa (Tip - buy the colored chips.  The presentation is better and the kids love ‘em)

The Classic Margarita (or this skinny version).

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• 1 lb. (500 g) beef flank steak or boneless, skinless chicken breasts
• 1/3 cup (75 mL) lime juice
• 3 tbsp. (45 mL) olive or vegetable oil (divided)
• 1 tsp. (5 mL) crumbled dried oregano
• 2 cloves garlic, squished
• 2 tsp. (5 mL) ground cumin
• 1 tsp. (5 mL) black pepper
• 2 medium onions, sliced
• 2 medium green or red peppers, sliced
• 8 to 10 small (6-inch/15-cm) flour tortillas
• fajita toppings (such as sour cream, guacamole, chopped avocado, shredded cheese, salsa, chopped tomatoes and shredded lettuce)

Preparation

1. Slice the beef or chicken breasts thinly across the grain of the meat. Place in a zip-top plastic bag. In a small bowl, combine the lime juice, 2 tbsp. (30 mL) of the oil, oregano, garlic, cumin and pepper. Mix well, then pour into the bag with the meat. Press out as much air from the bag as possible and zip the top closed. Refrigerate for 4 to 6 hours (or overnight).
2. Wrap tortillas in foil and place in a 250° F (120° C) oven to warm while you prepare the filling.
3. When you’re ready to cook, heat a large skillet over high heat. Add the remaining 1 tbsp. (15 mL) of oil to the skillet and throw in the sliced onions and peppers. Stir-fry, tossing constantly, until the vegetables soften and are beginning to brown lightly. Remove from skillet, leaving any oil behind.
4. Remove the meat from the marinade and, with the skillet still over high heat, add the meat to the pan, tossing constantly until just cooked through. Return the onions and peppers to the skillet, stir to combine and then transfer to a serving platter. (If your kids prefer their meat not to touch their vegetables, simply skip this last step and don’t combine the meat and veggies before serving.)
5. Serve with warmed tortillas and a selection of toppings.

Serves 4

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INGREDIENTS

• 2 large ripe tomatoes
• 1 large jalapeño pepper
• 2 small cloves garlic, chopped
• 1/2-1 teaspoon salt

PREPARATION

1. Preheat grill to high (or preheat broiler).
2. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
3. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

NUTRITION

Per 1/4-cup serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 148 mg sodium; 115 mg potassium.

Makes 2 cups

Source:  eatingwell.com

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INGREDIENTS

• 1.5 cups quality tequila (try Jose Cuervo 1800, Patron or Agave Anejo)
• .5 Cup Grand Marnier
• 1/3 bottle of Beer – makes the margarita taste smoother and ads a hint of carbonation
• 1 can frozen lemonade concentrate (without pulp)
• Juice from 1 lime
• Juice from half a lemon
• Half a Cup of agave nectar
• Ice

PREPARATION

• Simply add the ingredients to a blender and mix it up!
• Pour into a margarita glass and enjoy.

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