Thursday, April 28, 2011
Cinco de Mayo is quickly approaching and around here, we don't need much of an excuse to party! For those who didn’t know, Cinco de Mayo (May 5) is a day that celebrates the Mexican Army’s defeat of French forces at the Battle of Puebla, during the French occupation of Mexico (1862). What better time to grab friends, family and even your neighbors for a great night of relaxation, food and fun! Check out these two tasty recipes from Kraft to spice up your Cinco de Mayo celebration!
Lemon Berry Sangria
This new spin on white sangria combines Spring’s best, fresh berries and lemons with Prosecco (a dry or extra dry Italian sparkling white wine that is becoming increasingly popular in the US).
Prep Time: 10 min. | Makes: 6 servings, 1 cup each.
1-1/2 cups cold water
6 tbsp COUNTRY TIME Lemonade Flavor Drink Mix
1 bottle (750 mL) Prosecco
2 cups halved strawberries
1-1/4 cups fresh raspberries
1 lemon, thinly sliced
ADD water to drink mix in 1-1/2-qt. plastic or glass pitcher; stir until mix is completely dissolved.
STIR in remaining ingredients.
Substitute 3 cups sparkling white grape juice for the Prosecco.
Prosecco is a sparkling, dry Italian white wine.
Nutrition Information Per Serving: 180 calories, 0g total fat, 0g saturated fat, 0g polyunsaturated fat, 0g monounsaturated fat, 0mg cholesterol, 25mg sodium, 23g carbohydrate, 3g dietary fiber, 16g sugars, less than 1g protein, 0%DV vitamin A, 90%DV vitamin C, 4%DV calcium, 4%DV iron.
This version of a Latin American favorite combines painless cooking techniques with satisfying, fresh taste. Ceviche or seviche is a popular appetizer from Latin America. Traditionally, it is raw fish marinated in citrus (lime juice). The acid in the lime juice “cooks” the fish turning it firm and opaque. In this recipe, we use a marinade technique instead, adding cooked shrimp to a lime marinade. The avocado is a great complement!
Prep Time: 10 min. | Marinate Time: 20 min. | Total Time: 30 min. (incl. marinating) | Makes: 6 servings, 1 tostada each.
1 lb. small shrimp (36 to 45 count), peeled, cleaned and cooked
1/2 cup fresh lime juice
1/4 cup KRAFT Zesty Italian Dressing
1 medium tomato, chopped
1/4 cup chopped cilantro
1/4 cup thinly sliced red onions
1 avocado, peeled, pitted and sliced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 tostada shells
3/4 cup KRAFT Shredded Cheddar and Monterey Jack Cheeses
TOSS shrimp, lime juice, dressing, tomatoes, cilantro and onions in glass bowl. Refrigerate 20 min. to marinate.
MEANWHILE, mash avocados and cream cheese in small bowl. Spread tostada shells evenly with avocado mixture.
DRAIN shrimp mixture; spoon evenly on top of each tostada shell. Sprinkle each with shredded cheese.
Jazz It Up:
Add chopped, fresh jalapenos to the cream cheese and avocado mixture for a spicier tostada!
Use your favorite cooked seafood, such as crabmeat or chunks of white fish, instead of the shrimp.
Nutrition Information Per Serving:330 calories, 18g total fat, 7g saturated fat, 150mg cholesterol, 410mg sodium, 20g carbohydrate, 3g dietary fiber, 2g sugars, 19g protein, 15%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 15%DV iron.
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