Common Sense Living

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Cinco de Mayo is a great day for food! Maybe they can’t celebrate Cinco de Mayo in Mexico City, and many of the Cinco de Mayo festivities have been cancelled – but that doesn’t mean that you can’t enjoy a little fesitivity.

Mexican food is fresh, fast, and fun.

Take a tortilla and fill it will marinated steak, or chicken, and shredded cheese, and shredded lettuce, and diced tomatoes, and you have the basics. If you don’t have time to marinate, no problem - sprinkle Fajita seasoning on your meat before cooking.

Add your choice of refried beans, salsa, guacamole, onions, black olives, or peppers and create your own masterpiece.

Serve cut up fresh pineapple, canteloupe, honey dew, or watermelon and you have a fun easy feast.

Simple, fun, and healthy.

And everyone can create their own masterpiece. My daughter likes grilled chicken, cheese, tomatoes, lettuce, and ranch dressing. I like the chicken with beans, cheese, salsa, lettuce, tomatoes, and onions.

What will you create tonight?

I’ll have a Margerita please!

Get Carole’s Secret Recipe Stash >>>

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OK, this one takes a little longer (10 or 15 minutes longer) than most of the stuff I make, but I love Jambalaya, don’t you? And any leftovers are great for lunch. Serve with a salad and some cornbread and you’ll feel like you’re on vacation.

4 chicken breasts (halves) cut into bite sized pieces
3 links smoked sausage cut into bite sized pieces
1 tablespoon oil
2 cloves garlic, minced
1 cup diced green peppers
1 cup diced red peppers
1 large onion, diced
3 1/4 cups chicken broth
1 -14 oz. can petite diced tomatoes with juice
2 tablespoons fresh parsley, or 1 teaspoon dried
1 1/2 cups rice
1 teaspoon ground thyme
1 teaspoon cajun spice mix
1 teaspoon chili powder
1 teaspoon cumin
dash tabasco sauce
1/2 teaspoon salt

Real recipe has 1/2 package frozen okra, but I don’t like okra so I don’t put it in. You should if you like it.

In a large dutch oven, brown chicken and sausage in oil until browned. Add onion, peppers and garlic and stir until onion is transparanet.

Add remaining ingredients.

Bring to a boil.

Reduce heat to low and simmer covered for 20-25 minutes.

Something different for a change!

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I grew up in a Jewish community. My poor friends. The Jewish ones were fasting or eating Matza. The Catholic ones were giving up meat on Fridays – and something else to signify some sort of sacrifice.

But there was one thing I loved about Passover. The Chocolate Macaroons.

I went today to look for a recipe – and the first one I found didn’t have coconut. I found that weird. Growing up macaroon was synonomous with coconut.

Here’s the recipe for what I know to be Chocolate Macaroons (with coconut)

Here’s the recipe for Chocolate Macaroons (no coconut)

Either way – they’re drop dead simple, and soooo good!

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OK, OK,  here’s a faster - easier recipe -

Marshmallow Puffs

36 large marshmallows

1-1/2 C semisweet chocolate chips

1/2 C chunky peanut butter

2 T Butter

(Makes 3 dozen)

Line a 9-in. square pan with foil and butter the foil.

Arrange marshmallows in pan.

In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter.

Pour over the marshmallows.

Chill completely.

Cut between marshmallows

Better? Good! Enjoy

Recipe taken from YourFavoriteChocolateRecipes.com

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Yes, you really can make your own creme eggs for Easter.

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening

Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.

Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.

Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.

Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.

When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these “eggs” for 3-4
hours, or until firm.

Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.

Use a fork or skewer to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.

After 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.

Makes 12

Optional – use one less teaspoon of the corn syrup, and replace with one teaspoon of your favorite flavored extract.

Recipe taken from YourFavoriteChocolateRecipes.com