Pigs in Blankets

Fajitas

Cinco de Mayo is the perfect excuse to eat fajitas and drink delicious frozen strawberry margaritas, so happy Cinco de Mayo, everyone!

Fajita Seasoning Mix adapted from RecipeZaar

1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons chili powder
1 tablespoon cornstarch
1/4 teaspoon cumin
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon salt

Instructions

Mix all the ingredients and grind them with an electric mixer or a mortar. Store in an airtight container and reserve.

Guacamole

1/2 purple onion
1 roma tomato
Cilantro leaves
1 avocado
1 lime
Salt

Instructions

Finely dice the tomato and onion and reserve. Dice the avocado, add salt to taste and crush it with the help of a fork. Juice the lime and add the juice to the avocado. Mix well and add the tomato and onion. Chop the cilantro leaves very finely and add them to the guacamole. Taste and add more salt or lime juice as needed.

Fajitas

1 1/2 cups chicken stock
3 chicken breasts
2 green peppers
2 red peppers
1 onion

Instructions

Slice peppers and onion and place over medium heat with a drizzle of olive oil. Cover and let simmer until tender. Add the chicken breasts, cut in strips. Add two tablespoons of the seasoning mix, and one and a half cups of the chicken broth. Stir until thoroughly cooked and the liquid thickens.

Frozen Strawberry Margarita

2 cups lemon juice
1 cup Cointreau
2 cups Tequila
10 Strawberries
Sugar
Ice

Instructions

Mix the liquors with the lemon juice. Add strawberries and blend with an electric mixer. Add sugar to taste. Add ice and crush with a blender. Keep adding ice until a slushie texture is obtained.

Note: the standard measurements for a margarita are 2 oz. Tequila, 1 oz. Cointreau and 1/2 oz. lemon juice. I increased the amount of lemon juice and added sugar to water down this cocktail because it is pretty strong!

Assembly

Chop lettuce and tomatoes finely. Heat tortillas in the microwave as directed in the package. Place one tortilla on a plate, add chicken mixture, lettuce and tomato. I like to put a bit of guacamole in my fajita, too.

Serve guacamole on a bowl, with nachos. You can chill some glasses in the freezer overnight and serve the margaritas in them to get a frosted effect. Pour yourself a drink, sit back and enjoy!

Mother’s Day Breakfast

Breakfast in bed is always a great treat. It gets even better when that breakfast consists of the fluffiest pancakes you have ever seen and a delicious cardamom infused orange juice. This post is dedicated to all the moms, but especially to mine, because she is the best in the whole world!

Fluffy Pancakes

Chocolate chips, varied fruit
2 eggs, lightly beaten
1/2 cup seltzer water
2 tsp. baking soda
1/2 tsp. fine salt
1 1/4 tsp. sugar
1 cup yogurt
2 cups flour
Butter

Instructions

Sift together the flour, sugar, and salt. Mix the yogurt and baking soda in a large bowl and let rest for 10 minutes. Beat the eggs and mix with the seltzer water. Mix egg, yogurt and flour mixtures and whisk until combined. Let the batter rest for 10 minutes.

Melt a couple teaspoons of butter in the microwave. Brush the bottom of a saucepan with the melted butter. Pipe the batter in a spiralling motion starting in the center of the pan and moving outward. Place the pan over medium heat. When the batter starts to bubble, you can add chocolate chips or the fruit of your choice. When the top of the pancake stars to dry, flip it and finish cooking.

Cardamom infused Orange Juice

5 cardamom berries
1 glass orange juice

Instructions

Retrieve the seeds from the cardamom berries and place in the orange juice. Heat the mixture until it reaches 50 ºC (122 F). Cool, let infuse for a day and serve.

Source: Saveur's Blueberry Pancakes, Yann Duytsche's cooking class at Hofmann cooking school.