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Chudda's Cuisine/Lounge
May 05, 2014
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CINCO DE MAYO WITH HEALTHY TACOS

For years I was living on the extreme edge of being on a diet or eating everything that I could. Because of that, I missed so many parties that I didn’t want to go to so not to fall to temptation. Every time that I didn’t attend a party, it was because I was very serious about staying on my diet and  I felt that nothing  (that meant socializing= food) would take away from my determination to lose weight. Years passed, and of course, staying home didn’t make me skinny! lol.  I was scared of food… Weird, right?! But I changed, life changed and while we were preparing our Cinco de Mayo food I was thinking how nice it is to feel free and be able to enjoy any celebration around people, food and drink. For our Cinco de Mayo fiesta, Marilyn made amazing healthy sides for our tacos and  she also used leftovers. We didn’t miss the sour cream, mixed cheese or chips with salsa because all the sides were so tasteful. Here are some sides and dressings we used for our fiesta! Feliz Cinco de Mayo!!

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Lime Vinaigrette

1/2 tsp. chopped garlic mashed with 1/2 tsp. salt
1/4 c. lime juice
6 T. olive oil
1/2 tsp. sugar
pepper

Whisk all ingredients together until combined. Use as a dressing for cabbage, jicama or any hearty greens.

Red Salsa

This is one of the best I’ve ever had!

Ingredients:
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste

Combine all ingredients together and refrigerate for at least 3 hours.  Best after 24 hours.

Roasted Tomatillo Salsa:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
1 jalapeño pepper

1 serrano pepper
2 teaspoons ground cumin

1 teaspoon ground coriander
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

On a baking tray, roast tomatillos, onion, garlic, serrano and jalapeño peppers for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, coriander and lime juice and pulse mixture until well combined but still chunky.

We had white flour tortillas and corn tostadas.

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As sides we served: guacamole, jicama, brisket, red salsa, mango, grilled shrimp, tomatillo salsa and cabbage!

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Now comes the easy and fun part… building your own taco or tostada!

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Besos hasta luego!!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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