Cinco de Mayo Celebration

Margarita Ice Pops

Celebrate Cinco de Mayo!

We’ve done something a little different for this issue. In recognition of Cinco de Mayo, all of the items below are Mexicanthemed recipes. Additionally, the recipes were submitted by Net News and ALTA staff, and we’re featuring a photo from La Parilla Mexican Restaurant. With 19 locations in Georgia, they’re the perfect spot for a post-match victory celebration. In the meantime, we hope you enjoy testing these out and adding your own spin.

Yes, Please!

Margarita Ice Pops

Emmy Powell, Net News Editor

1 ¼ cups plain seltzer ¾ cup lime juice cup white sugar ¼ cup tequila 2 Tbsp. Triple Sec Pinch of salt

Combine seltzer, lime juice, sugar, tequila, Triple Sec and salt in a large measuring cup. Pour into eight, 2-ounce freezer pop molds. Freeze until firm, at least 8 hours.

Can’t Go Wrong

Mexican Dip

Barbara Ingram, ALTA VP Media

1 box frozen chopped spinach 1 (8 oz.) block of cream cheese, softened 1 can of Rotel, I prefer with cilantro but any will do 2 cups of shredded sharp cheddar cheese

Preheat oven to 350°. Thaw and drain frozen spinach. Combine all ingredients. Bake for 20-30 minutes until bubbly. Serve with tortilla chips

We Prefer It Chunky

World-Class Guacamole

Cory Sekine-Pettite, Net News Features Editor

3 avocados, peeled, pitted, and mashed 1 lime, juiced 1 tsp. salt ½ cup diced onion 3 Tbsp. chopped fresh cilantro 2 Roma (plum) tomatoes, diced 1 tsp. minced garlic 1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate one hour for best flavor, or serve immediately.

We Like It Spicy

Spicy Sausage, Rice & Bean Bake Barbara Ingram, ALTA VP Media

1 bag (12 oz.) Kroger Recipe

Beginnings 3 Pepper & Onion

Blend, (or chop 12 oz. of fresh green, yellow & red peppers and purple onion) 1 lb ground chorizo sausage (or preferred sausage) 2 cans (14.5 oz. each) petite diced tomatoes with green chilies or plain petite diced tomatoes 1 can (15 oz.) kidney beans, rinsed and drained 3 cups instant rice, cooked 1 cup shredded cheddar or

Mexican blend cheese

Preheat oven to 375 degrees. Using hand chopper or blender, roughly dice onion and pepper blend. Over medium-high heat, sauté onion and pepper blend 2–3 minutes. Add ground sausage; continue cooking. Stir in diced tomatoes and beans.

In 9”x13” casserole dish, combine rice with meat and vegetable blend. Mix until well blended. Bake 10 minutes. Remove from oven; top with shredded cheese. Return to oven; continue baking until cheese is melted, about 5 minutes.

Get The Party Started

7-Layer Sweet Potato Bean Dip Emmy Powell, Net News Editor

2 cups sweet potatoes flesh, approx. 2 medium sweet potatoes 15 oz. black beans, drained & r insed 1 ripe avocado, mashed + sprinkle of salt 1 recipe fajita vegetables diced (see below) 1 cup shredded lettuce ½ cup favorite pico de gallo 1 jalapeño, seeded and sliced

Layer ingredients in dish. Serve with chips or tortillas. To serve warm: Preheat oven to 350 degrees. Layer sweet potato flesh, beans, and fajita vegetables in oven-safe dish. Bake 20-25 minutes until warm. Top with remaining ingredients.

Homemade fajita seasoning 1 tsp. salt 1 tsp. chili powder ½ tsp. cumin ½ tsp. pepper ¼ tsp. chili flakes or to taste ¼ tsp. paprika

Mix all dried herbs and spices. Store in airtight container.

Fajita Vegetables 1 medium onion, sliced 1 medium bell pepper, sliced 2 Tbsp. olive oil 3 ½ tsp. homemade fajita seasoning

Heat oil in skillet over medium-high heat. Add veggies and seasonings to pan. Mix well. Cook over medium-high heat for 3-5 minutes, stirring occasionally. Turn heat to medium and continue to cook, stirring occasionally 10-15 minutes until onions and peppers are tender and caramelized.

7-Layer Sweet Potato Bean Dip

Can’t Get Enough

Restaurant-Style Salsa

Megan Willis, Net News Advertising & Production Manager

2 10-oz. cans Rotel diced tomatoes with green chiles 1 28-oz. can whole tomatoes with juice ½ cup fresh cilantro, chopped ¼ cup yellow onions, chopped 2 cloves of garlic 1 whole jalapeño, quartered and sliced thin with membrane ¼ tsp. ground cumin ¼ tsp. salt ¼ tsp. sugar ½ whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeño, cumin, salt, sugar and lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test with a tortilla chip and adjust as needed. Refrigerate for at least an hour before serving.