Cinco de Mayo

HOLA! You don’t need a holiday as an excuse to make this. I like “themes” whilst cooking so I decided to make my own celebration dinner versus going out and feeling like crap afterwards. On the menu: Guacamole & Chips, Chicken Enchiladas, Corn and Grapefruit Margaritas!

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WHOLE FOODS: Rudi’s Organic Spelt Tortillas $5.79, 365 Organic Refried Chili & Lime Beans $1.39, Garden of Eatin’ Organic Blue Corn Chips $3.69, 365 Organic Pepper Jack Cheese $4.99, 365 Organic Fire Roasted Corn (Freezer Section) $3.99, Bag of 4 Avocados $5.99, 3 Jalapeños $0.32,  Simply Grapefruit Juice $2.99, 1 Bunch of Cilantro $1.50, 1 Small Organic Squash $0.92, 3 Limes $2.67, Olive Bar (Pitted Kalamata Olives, .77 lbs) $7.69, 365 Organic Unsalted Butter, Organic Imagine Free Range Low Sodium Chicken Broth, Earth Friendly Products Fruit & Vegetable Wash $3.39,

TRADER JOES: Organic Free Range Chicken Breasts (Price Varies), Organic Garlic (2 Pack), Jumbo Red Onion $0.89, Organic Sour Cream $2.49

PUBLIX:  Organic Wrapped Zucchini $2.50, Organic Girl Spinach & Arugula Mix $4.29, Campari Tomato Pack $4.99, Spice Islands Cayenne Pepper

VITA COST: Rapunzel Organic Corn Starch $3.19

BI-LO: 2 Tomatillos $0.54

TOTAL WINE: Sauza Blue Agave Silver Tequila $14.99

First steps: Pre-heat oven to 350 degrees. Get all vegetables and fruits together. Wash them all. Start by cutting your guacamole ingredients. Mix 2 mashed avocados (I use a fork), juice 1 lime, chop 2 cloves of garlic, add 1 tsp of cayenne pepper, chop 1 tsp of finely chopped jalapeño and a dash of salt and black pepper. Mix one more time and stick in the refrigerator. Tortilla filling consists of as much red onion, jalapeño as you like, squash in small cubes, zucchini in small cubes as you like, 1 tomatillo, and 3 cloves of garlic. Set Aside, 1 copped tomato, about 6 olives cut in half and as much cilantro as your desire.

Second Step: Heat up your pan to about a 4 or 5 with Olive or Avocado Oil. Add the two chicken breasts. Note, about halfway through I transfer to a different cutting board than my vegetables and slice very thin. Add back into the pan so that it cooks all the way through.

Third Step: While the chicken is cooking is when I put half the bag of organic corn in a pot on low. Just leave it and stir every now and then so it doesn’t stick to the bottom of the pan. Then I make my sauce. To make the sauce melt 3 tablespoons of organic unsalted butter. Once melted add 2 tablespoons of organic corn starch, mix well. Then add 2 cups of the organic chicken broth and half a cup of the organic sour cream, continue to mix until it thickens. Do not let it boil. I ended up adding more chopped jalapeños and black pepper. Just keep it going and stir every now and then.

By this time your chicken should be finished cooking. I take my spelt tortilla wraps and smear the organic refried beans on it, place some spinach leaves on there, add my vegetable mixture and top with chicken. Roll it up and add a little more refried beans to help “seal” the wrap. I made 3, two for dinner and 1 for lunch. Your sauce has been cooking while you do this, now it should be ready. Pour the mixture over your enchiladas and grate 1 cup of the organic pepper jack cheese on top, add the olives you set aside earlier. Put in the oven and set timer for 30 minutes.

While the enchiladas are cooking I clean up my mess, set the table, get all my salsas, guacamole and chips out. Then it’s beverage concoction time.

1 cup of Simply Grapefruit Juice. This has a lot of sugar, but it’s all natural sugar. I called the company and asked because the label wasn’t clear enough.

2 Limes Juiced (save the leftover limes to rim the glasses)

Sea Salt on a Small Plate

1/2 cup of Sauza Tequila (from freezer)

1 cup of Ice

Rim two glasses with the leftover squeezed lime and dip in the salt. I had some pre-cut limes leftover for something to garnish with. Shake your liquid mixture all together and pour into your prepped glasses. This is a unique and refreshing drink and actually goes well with dinner. By this time the oven timer should be going off. Plate up your enchiladas, add corn, top with tomatoes and cilantro. Enjoy!

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Some grocery items on my list I already had at home. What I like is I didn’t use all of what I bought. I still have enough vegetables left for other meals and lunch tomorrow. Recipes tweaked from:

http://www.budgetsavvydiva.com/2012/02/chicken-enchiladas/

http://www.acupofmai.com/2012/03/pink-grapefruit-margaritas.html

 

 

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