Tuesday, May 3, 2011

Cinco de Mayo Appetizers - Heart Healthy, Kid-Friendly

Frozen burritos and taquitos no more!  Get ready to celebrate Cinco de Mayo with simple recipes that are also heart-healthy and possibly kid-friendly.
(Note: Look for the entree recipes tomorrow)

The celebration of Cinco de Mayo is primarily celebrated in the United States.  In 1862, the Mexican army was victorious over the French army in the battle over Puebla.  According to Wikipedia, Cinco de Mayo is an American Civil War holiday and not a Mexican holiday.  Learn more about Cinco de Mayo.

I hope that you find these recipes refreshing, quick and worthy of the celebration.

Pineapple & Red Pear Salsa
- 1 whole pineapple, diced (for added flavor.. put it on the grill)
- 2 red pears, diced
- Half of red onion, minced
- 1 lime, juiced
- 1 TBSP fresh cilantro, chopped
- Salt and pepper
- (Optional) 1 jalapeno, minced

The idea for this salsa came from my friend, Danielle, who originally suggested grilling the pineapple.  The flavor from the grill will add depth to the salsa.  We decided to use pineapple to steer away from the typical mango salsa.  If you are do not enjoy pineapple... give the mango a try.

Tips for making this salsa:
1) If you want some heat, be sure to add the jalapeno without the seeds.  Remove the seeds and be careful not to touch your eyes or face.  I know plenty of people that wear gloves when handling hot peppers too.  The jalapeno is entirely optional though.
2) Children would love this because there is sweet fruit in it.  Do not add the jalapeno if you are serving this to kids.
3) If you prefer less "chunky" salsa, then add it to a food processor and blend until the consistency is to your preference.  There is no oil in this salsa so it will not become completely smooth.

Mara's 10 minute Guacamole
- 3 avocado's (look below for instructions on easy cutting)
- 1 cup of fresh tomato, diced
- 1 clove of garlic, finely minced
- 1 lime, juiced
- (Optional) 1 TBSP fresh cilantro, chopped
- 2 TBSP red onion, minced
- Salt and pepper

This recipe will serve about 6 people. 

Tips on making the guacamole:
1)  Cut the avocado last because it will start to turn brown right away.  Lime juice prevents the avocado from turning brown.
2)  The cilantro is optional because it tastes just fine without.
3)  This is meant to be a "chunky" guacamole.  You are welcome to use a food processor if you prefer. 
4)  Dicing the avocado - Run your knife the long way against the avocado and slice into halves.  Twist and pull apart.  Remove the pit with the blade of your knife (careful!) or a spoon.  Dice the avocado inside the tough skin.  Run your knife through the halves to create small diced squares - but do not put your knife all the way through the skin.  Scoop out with a spoon into the bowl with other ingredients.  Stir and serve.

There is no oil in the guacamole or the salsa.  Avocado's are very good for you and so that's why I am calling these appetizers "heart healthy".


Tomorrow I will post the Cinco de Mayo entrees.  Be sure to come back for that!

Preview of the entree menu.

Big thanks to my ladies for helping cook this menu.  Jo, Molly, Haley, and Danielle... you're the best!

Copyright 2011 Hint of Thyme. All rights reserved.

1 comment:

  1. No need to limit the beer Margarita to Cinco de Mayo. It was so delicious, I could drink it all summer long! The guacamole was the best I've ever had, too. It's a must try.