Sizzling Mexican Cooking Breakfast made with vibrant flavors of Mexico is a lively way to start any day. SautĂŠed onion and bell pepper, Jack cheese, cilantro and a hint of hot pepper sauce transform eggs into a feast, while avocado cubes supply the crowning touch. Alternatively, substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa, and serve over a cheese omelet. Hass avocados from Mexico, in plentiful supply all year-long, are ideal for these morning specialties. Mash a ripe avocado with chopped onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat, the same cholesterol-lowering “good fatâ€? as olive oil. Sizzling Mexican Cooking Mexican Avocado And Egg Scramble 1 fully ripened Mexican Hass avocado 1 tablespoon vegetable oil 1/2 cup chopped onion 1 cup diced red pepper 6 eggs 2 tablespoons chopped fresh cilantro 3/4 teaspoon hot red pepper sauce 1/2 teaspoon salt 3/4 cup broken tortilla chips 1/2 cup shredded Jack cheese Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Whisk together eggs, cilantro, hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until
cheese melts, 1 minute. Divide mixture among four plates; top with reserved avocado. YIELD: 4 servings Rich and creamy avocado over eggs is a tasty way to jump-start the day. Sizzling Mexican Cooking High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer’s markets yet, but they’re crisp, fresh and abundant at the supermarket-and most likely imported from Mexico. Many people don’t realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south. Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it’s safe and fresh. Plus, it’s healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium. Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa. Sizzling Mexican Cooking Zucchini & Red Pepper Salsa 2 pounds zucchini (look for small to medium ones) 2 medium red bell peppers, seeded and cut into a small julienne 1/2 cup peeled, seeded and diced cucumber 2 tablespoons finely chopped red onion 2 serrano chiles, seeded and minced 1 tablespoon olive oil 1 tablespoon fresh lime juice 1/2 teaspoon salt, or to taste 2 tablespoons chopped cilantro
Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings. Sizzling Mexican Cooking Cinco de Mayo not only marks a heralded Mexican holiday, but also provides an opportune time to bring out the grill and turn your backyard BBQ into fiesta. While tequila, Mexico’s most renowned export, is most commonly used in margaritas, it also makes an excellent marinade ingredient for grilling: Sizzling Mexican Cooking Golden Margarita Glaze Brush on a little fiesta flavor every time you grill with this luscious, zesty margarita glaze. Great on fish and shellfish, chicken, pork or vegetables. Makes about 1/2 cup or 4 servings. 1/4 cup unsalted butter, melted 1/4 cup Jose Cuervo Golden Margarita 1 Tbsp. packed brown sugar 1 tbsp. taco seasoning or ground cumin 1 Tbsp. fresh lime juice 1/4 teaspoon salt or to taste Blend all ingredients together in a bowl. Set aside. Brush your food with glaze during the last 1 to 2 minutes of grilling. Drizzle any unused glaze over your food just before serving. It’s always important to satisfy your guests’ hunger and thirst, but tending to the grill and tending to the bar can be difficult to do simultaneously. Here’s a time-saving tip: Look for readyto-serve margaritas whenever you buy spirits. Delicious and convenient, ready-to-serve margaritas allow you to entertain with quality and style-just twist the cap, pour and enjoy. One option, Authentic Cuervo Margaritas Minis, comes in easy-to-carry four packs of singleserve bottles. ACM Minis are perfect for tailgating parties, trips to the beach or sitting at the pool. Portable and convenient, ACM Minis allow you to bring the fun of margaritas anywhere! Celebrate the best of Mexican culture by grilling with a distinctive Mexican spirit.
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