DANIELLE AT HOME

Cinco De Mayo

Guacamole

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Today I’m sharing with you my favourite recipe for guacamole. There has been a lot of trial and error to get here. On this mission I once dumped about a tablespoon of salt into a bowl of guac 5 minutes before party guests were to arrive. Everyone politely told me they liked salty guac, but it was barley eaten so I know they were a bunch of liars! But I have finally nailed it and we have been enjoying this recipe along side of our favourite Mexican dishes all summer.

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I like my guacamole to be fresh and cooling with a hint of heat, but feel free to add extra jalapeños if you like yours extra spicy. I also don’t add cilantro to my guacamole since I am in the percentage of people who hate cilantro and think it tastes like soap. It actually makes me sick. When I was in high school I was a cashier at a grocery store and whenever I would ring through cilantro I would hold my breath because even the smell made me feel sick, crazy right. Of course if you are a cilantro lover go for it! I wish I could join you!

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This recipes is the perfect amount for 2-4 people, I like to serve it with chips, hot salsa, fajitas and a margarita.

So do you love or hate cilantro?

Servings: 2-4 people

Ingredients:

  • 2 Medium Avocados
  • 1 Jalapeño, stem and seeds removed, minced (more or less to taste)
  • 2 Tablespoons Red Onion, minced
  • Juice of 1 Lime
  • 1/2 Teaspoon Salt
  • Dash of Cumin
  • Optional: 1/4 Cup Cilantro, chopped

Directions:

In a bowl mash together avocados, minced onion, minced jalapeño, lime juice, salt, cumin and cilantro if using. Mix together until well combined and reaches your desired consistency. Serve with tortilla chips or alongside your Mexican favourites.

Adapted from, Saveur

Steak Fajitas

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I love Mexican food tacos, enchiladas, nachos, margaritas, guacamole and of course fajitas. As much as I enjoy going out to my favourite Mexican restaurant I love to cook simple fresh Mexican meals at home.

Today I’m sharing my version of Steak fajitas. They are flavourful and delicious with a nice kick of heat. This recipe is quick enough for a weeknight meal, but impressive enough for casual dinner with friends or family.

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I use flank steak for this recipe since its economical and delicious, but you could use whatever steak is your favourite. If using flank steak you need to marinate for at least 12 hours to tenderize the meat. Also remember to cut your flank steak against the grain to ensure it isn’t tough.

I serve this on corn tortillas with peppers and onions. I also put out salsa, guacamole, cheese and sour cream for topping.

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Do you prefer chicken, steak or vegetarian fajitas?

Servings: 6

Ingredients:

  • 1 Flank Steak
  • 1/2 cup Olive Oil
  • 3 Tablespoons Worcestershire Sauce
  • Juice of 2 Limes
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Sugar
  • 1 Yellow Onion
  • 1 whole Red Bell Pepper
  • 1 whole Orange Bell Pepper
  • 1 whole Green Bell Pepper
  • 1 whole Yellow Bell Pepper
  • Oil, For Frying
  • Corn Tortillas

Optional:

  • Cheese
  • Salsa
  • Sour Cream
  • Cilantro Leaves

Directions:

Whisk together olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar. Pour half of the marinade over the beef and allow to marinade in the fridge for at least 12 hours or overnight. Refrigerate the rest of the marinate until you are ready to use it.

Slice peppers and onions, pour marinate over the vegetables and marinate in the fridge for a 1/2 hour to an hour. Prepare your toppings, and set aside.

Heat oil over medium high heat in a cast iron or fry pan. Cook the steak 5 minutes per side. Once cooked allow to rest while you cook the onions and peppers. Add the onions and peppers to the pan and cook for 5 minutes until charred and tender. Serve on warm tortillas and top as desired.

Adapted from The Pioneer Woman

 

Margarita Sangria

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It’s been so hot here this summer. I remember going on vacation to the Okanagan to get these kind of temps as a kid. I’ve been living on our deck with a cold drink in hand.

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This has become my new favourite summer cocktail. It’s light refreshing and not too sweet. It’s a hybrid of my two favourite adult beverages margaritas and sangria. And since it’s Friday I’ll be whipping up a pitcher.

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This sangria has orange, lime and strawberries. The fruit is soaked in tequila and rosé to infuse the drink with a sweet fruit flavour. I then serve the sangria over ice and top with soda for a hint of fizziness.

What’s you favourite Summer drink?

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Serves: 8-10

Ingredients:

  • 2 bottles of Rosé
  • 1 Cup Tequila (I prefer blanco, but use your favourite)
  • 3 Oranges
  • 3 Limes
  • 1 cup of Stawberries
  • Club Soda

Directions:

Slice strawberries, 1 orange and 1 lime. Place fruit into a pitcher. Add tequila, rosé and the juice of 2 oranges and 2 limes to the fruit. Stir and place in the fridge to infuse for at least 4 hours or overnight.

To serve fill and oversized wine glass with ice. Fill glass with sangria, and top with club soda. Enjoy alone or with chips and guac!

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