Rabbit Rabbit & TGIF! In preparation for another exciting weekend at home, we thought we’d share some recipes to make for Cinco-de-Mayo. We will take any excuse to whip up some guacamole and margaritas! If going to the grocery store and cooking seems daunting, no worries--we’ve included some local spots to support as well!
We wouldn’t be doing our job if we didn’t put a plug in for our clients - did you know the Future Forum PAC is doing a Decades Trivia Night? Also, Scott Peters, Anthony Brindisi, Dan Kildee and Annie Kuster all have virtual events next week. Check them out here!
But first--with any good meal, you need a show to accompany it. Enjoy this “Ladies Who Lunch” serenade by a true world class trio: Meryl Streep, Audra McDonald, and Christine Baranski.
Restaurants You Can Support
Chef Geoff’s Pop-Up Kitchen has Popped at the Coast
Queso - Tex-Mex Style!
Who doesn’t love a good cheese dip. This is a Tex-Mex style queso and is super easy-- you can do in less than half an hour! - Rebecca
Ingredients
1 32 oz pack of Velveeta Original Cheese
1 8 oz block of cream cheese
1 roll (16 oz) of spicy pork sausage (I usually go for Jimmy Dean)
Half an onion
1 can of hot rotel diced tomatoes
1 can of black beans
Corn (frozen or canned)
Cilantro (optional)
Tortilla Chips
Directions
Dice your onion.
Brown the sausage in a skillet with the onion.
Cut the Velveeta into a couple blocks. Melt the Velveeta and cream cheese in a heavy based pan, stirring frequently.
Once melted, add in the sausage, mix in the canned tomatoes, black beans, and corn.
Top it off with some cilantro and dig in with tortilla chips!
*Note if you have an instant pot, you can do this all in one! Just brown the sausage with the onions on “ sauté” and add in the Rotel tomatoes . Then add your Velveeta and cream cheese in and cook on manual high pressure for 4 minutes. Once you open the pot, combine black beans and corn and stir well.
Easy Margarita
This is a favorite of mine because you can usually make it with things you’ve already got around the house - Rebecca
A shot(ish) of tequila
Half a shot(ish) of lime juice
Little bit of agave or simple syrup (I just mix sugar and water in a container and shake it until the sugar dissolves)
Mix it all with ice and then add a little sparkling water
The Secret Chipotle Guacamole Recipe brought to you by a former Chipotle employee
Full disclosure, I only know this recipe in large batches, so I’m not entirely sure of the measurements. Use your best judgement based on how much you’re making, and taste as you go. - Madison
Ingredients:
Avocados
Cilantro
Red Onion
Jalapeño
Salt
Citrus juice (mix of lemon and lime, but just lime works too)
Directions:
Dice the red onion and jalapeño. Chop up the cilantro.
In a bowl, mash up the avocados with a fork or a potato masher. Make sure there are no large chunks. Add in the onion, cilantro, and jalapeño and mix well.
Add in the salt and citrus juice to taste and mix.
Serve with chips or on its own with a spoon (no judgements here)!
PRO TIP: if your guac starts to brown, simply add more citrus juice and stir it up.
Sheet Pan Chicken Fajitas
This recipe is a winner for my family - not too spicy for the kids, legitimately quick to put together, and easy clean up - especially if you line that cookie sheet with foil!
Ingredients
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Directions:
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
First Post-Quarantine Day Back on the Town: Rebecca’s Ideal Day
9am - Start my day off with an OrangeTheory class on 14th Street.
11am - Reward myself with All Purpose in Shaw for brunch--they have a great bottomless deal. I am a fan of the Aperol spritz, fried mozzarella, and the Sedgewick pizza.
1pm - Stroll down 14th Street for some shopping. Salt and Sundry is my favorite and you can support them now with online orders!
3pm - Grab a late afternoon bite and beer at Garden District. I usually go for the Brisket sandwich with a sour beer.
4pm - Then time to decompress on my couch and watch some TV (currently binging the Sopranos).
8pm - I’m back down 14th Street for dinner at my favorite restaurant Lupo Verde. I always go with the Burrata and crispy artichoke to start and Cacio e Pepe for dinner. While some would argue for wine, I prefer the “Peppino'' cocktail (Gin, Limoncella, lemon, and Prosecco). Top it off with an after dinner stop next door at Ice Cream Jubilee .
10pm - Take an Uber to Georgetown to end the night at a classic -- Georgetown Piano Bar
See you next time —Rebecca