To go with whatever dish you make on Cinco de Mayo...
3 red onions
12 Roma tomatoes
2 cups fresh cilantro
Chop equal amounts of onion and tomato. Chop up cilantro. Slice the jalapenos in half and scrape out the seeds (unless you want the heat!!). Finely dice the jalapenos. Put all four ingredients in a bowl. Squeeze the juice from half of the lime into the bowl. Sprinkle with salt and stir. Taste and adjust seasonings if needed by adding more salt and jalapeno.
With fresh corn and tomatoes, it's perfect for a meat-free Monday!
8 oz uncooked fettuccine
2 medium ears sweet corn, husks removed
2 tsp plus 2 tbspolive oil, divided
1/2 cup chopped red sweet pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp each salt and pepper
1 cup crumbled feta cheese
2 tbsp minced fresh parsley
In a Dutch oven (or large pot) cook fettuccine according to package directions; adding corn during the last 8 minutes of cooking. Meanwhile, in a small skillet, heat 2 tsp oil over medium-high heat. Add red pepper and green onions; cook and stir until tender. Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and red pepper mixture; toss to combine. Sprinkle with cheese and parsley.
In a large skillet, coof beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted. Remove from heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filing; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil 2-3 minutes or until lightly browned. Turn: cook 2-3 minutes longer. Drain on paper towels. Serve with toppings.
With pineapple and bacon, these burgers make your family ready to surf the dinner wave!
1 can (8 oz) sliced pineapple
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tbsp butter
4 lettuce leaves
4 sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked (and cut in half)
Drain pineapple juice into a small bowl, add teriyaki sauce. Place 3 tbsp mixture in a resealable plastic bag. Add pineapple; toss to coat and set aside. Shape beef into four patties; place in a baking dish. Pour the remaining teriyaki sauce mixture over the patties; marinate 5-10 minutes, turning once. Drain and discard teriyaki marinade. Grill burger patties, covered, over medium heat for 6-9 minutes until no longer pink. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. Drain and discard pineapple marinade. Place pineapple on the grill to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Top with bun, serve immediately!