Recipe Roundup – Cinco de Mayo

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Cinco de Mayo is this weekend, and I’m pretty excited about it. Any excuse to stuff my face with queso and margaritas – count me in! I don’t have a new Mexican recipe to share with you guys this week, but I didn’t want to let it slip by without sharing a few of my favorite recipes from the past.

If you’re still looking for ideas for your menu Saturday, look no further. These are all dishes I’ve made again, and again in my kitchen – and still can’t get enough of. Enjoy!

Beef tacos. One of my “go-to” meals on those nights I don’t feel like cooking, these beef tacos are a million miles away from the junk that comes in a box. I enlist the husbands help to fry tortilla shells, makes for a quick dinner.

My notorious chicken enchiladas with red chile sauce. My husbands favorite, hands down. Been making these forever, and for good reason. You’ll not find a better enchilada! Be prepared to be disappointed by any other enchilada in a restaurant – I don’t even bother ordering them anymore.

Ahh, guacamole. For someone who refused to even try an avocado, I’ve come a long way. I usually make up a batch of pico de gallo to go along with the guac. A tortilla chip can’t ask for 2 better BFF’s.

Carnitas. Beer braised. Crispy. Pork. Need I say more? Seriously, make this. Good in tacos, burritos, quesadillas, chimichangas. You’ll be eating off of it for a week!

Love, love, love this spanish rice. Goes with just about anything, and leftovers are fabulous in a burrito with some black beans.

These shrimp enchiladas have become my new favorite dinner. Words can’t express how delicious they are. This is what we’re having for dinner on Saturday night!

And, what’s Cinco de Mayo without something to wash it all down with. Going to pick up my first flat of local strawberries on Saturday morning, and I’m looking forward to making up a big pitcher of these that night. These strawberry margaritas are still going strong as my current drink of choice! Consider yourself warned, they go down too easy.

Roasted Pork Tenderloin with Zesty Dry Rub

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In the past, I always turned my nose up at pork tenderloins. I think it’s because I’d never had one cooked properly – they were always flavorless and overcooked. A month or so ago, Elly posted a recipe for a delicious zesty dry-rubbed pork loin, and I made a mental note. A couple of weeks ago they went on sale at my local grocery store, so I picked one up with Elly’s recipe in mind.

We loved it. Loved it so much we’ve since had it again, which is unusual for us to eat something twice in a two week period. For being such a filling, comforting meal – it is super duper easy. And, a one pan dish as well! Sear off the pork loin in a cast iron pan, toss in some veggies, then finish cooking in the oven. In less than 30 minutes, dinner is on the table. The rub has wonderful flavors; lots of smokey cumin, spicy chili powder, and a bit of allspice- which gave it a  hint of a jerk seasoning. Would be a nice option for Cinco de Mayo actually, that isn’t a taco or a burrito (not that there’s anything wrong with that! Seinfeld fans, anyone?)

Most packages of tenderloins I buy actually have 2. No worries, they both fit in the skillet just fine and cooking time is about the same. I usually season 1 with the rub, which is enough to feed our crew for dinner. Then, season the other simply with salt and pepper. Leftovers make for an incredible Cuban sandwich or stir-fry later in the week!

Roasted Pork Tenderloin with Zesty Dry Rub

1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

Preheat the oven to 425.

Rub the pork tenderloin on all sides with the olive oil and lime juice. Mix the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.

Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes, or until an instant-read thermometer registers at 160.

Remove the tenderloin and rest for 5-10 minutes under a foil tent, before slicing. Veggies, if using, can continue to cook while the pork rests.

Source:  Our Life In Food and Food Network; via Elly Says Opa!

Quick Marinara Sauce

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I’ve been making my own tomato sauces for a few years now, but most take at least a couple hours on the stove. I made up a batch of this quick marinara from Teresa Giudice’s book last week when I made the stuffed artichokes, and I was so pleased with how the sauce turned out after only 15 minutes on the stove! I always have these ingredients on hand in the pantry, so I know I’ll be going to it from time to time for a quick dinner when things “run amuck” in the kitchen.

It was great with the artichokes, and then I enjoyed the leftovers with pasta for lunch throughout the week. I love a chunky tomato sauce, so I just used my hands to break up the whole tomatoes when adding them to the sauce. But, if you prefer a smoother marinara – give the tomatoes a few pulses in a food processor first. Will keep in fridge for up to a week, or you can freeze leftovers for up to 3 months.

Quick Marinara Sauce

1 tablespoon olive oil
One (28-ounce) can plum tomatoes, broken up, with their juices
1/4 cup tomato paste
2 tablespoons fresh basil, chopped
1 teaspoon granulated sugar
kosher salt

Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.

Reduce the heat to medium-low and add the basil and sugar. Simmer to blend the flavors, about 10 minutes. Season to taste with salt.

Source: Fabulicious! by Teresa Giudice

Margarita Cupcakes

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I’d been wanting to make these cupcakes for eons it seems, but I was always a little bit thrown off by them. Who wants a margarita cupcake, when there is chocolate or red velvet to be had? Silly girl. We had a newlywed couple over for dinner earlier this week, so I took the opportunity to make them for dessert. Jamie is always declaring my previous cupcake creations “the best she’s ever had”, but she says this one now takes the cake (no pun intended!). It’s a new favorite in my book as well!

The flavors are so light and refreshing, and even with the additional tequila/orange liqueur brushed onto the cupcakes when cooling, they weren’t too boozy. Just a hint! And I loved all the lime zest in the batter. My hands reeked of lime all day long after making these! I’d made Swiss meringue buttercream some time ago, and I remember not being impressed. This frosting, however, was a completely different story. Even while beating, I was unsure. I thought it would be too sweet, and it seemed runny – “I’ll never be able to pipe this”, I thought. Then, all of a sudden, it came together magically to form the perfect consistency. Piped beau-ti-fully. And, definitely not too sweet. Loved, loved, loved it!

I also topped the cupcakes with a sprinkling of fleur-de-sel right before serving. Something about the occasional salty bite hiding in the fluffly cloud of frosting that really “sealed the deal” for me – just like a margarita. Make these now!

Margarita Cupcakes

For the Cupcakes:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
1/4 cup tequila (or half tequila/half orange liqueur, optional)

For the Tequila-Lime Buttercream:
2 cups sugar
8 egg whites
3 sticks butter, room temperature
2 1/2 Tbsp lime juice
2 Tbsp Tequila
lime zest and wedges, for topping
fleur-de-sel, for garnish

Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.

Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one.Add lime zest and lime juice. Add vanilla.

Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point.

Allow cupcakes to cool completely in the pans before removing. While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture if desired.

To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.

Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).

Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.

Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.

Frost the cooled cupcakes with the buttercream as desired.  Garnish with lime zest,  lime slices, and fleur-de-sel.

Source: slightly adapted from Confessions of a Foodie Bride