Happy May Loves! Where has the time gone…we are already into May! WOW! Time is flying by and school will be out in 2 weeks which means this momma bear is panicking because I’ve got to come up with 3 months of fun to keep my little Monkey occupied…YIKES! But, back to May. May means Cinco de Mayo! Do you have plans yet? Do you have a fun Cinco look yet? Well, maybe I can help you out! I’ve put together a couple of fun looks to get your Cinco de Mayo on and included a couple of my “Go-To” recipes to help you out to get your Cinco de Mayo on!
First and foremost what are you going to wear??? How about an embroidered dress like this THML sheath dress from Jade Creek Boutique! This dress is so cute and versatile to wear with wedges, heeled sandals or slides! Plus this adorable Cactus Straw Tote and Turquoise Beaded Tassel Earrings from Sasha Malchi just add that perfect amount of fiesta!
If you don’t want to wear a dress, this “Tacos and Tequila” Tank from Jade Creek Boutique is perfect with these Distressed Denim Shorts from Express! I added a red bandana and these Studded Ankle Booties for an edgy look!
Once you have got your look down, now you might need a fun appetizer recipe and a festive cocktail to wow your friends with! Again…I’m here for ya!
Do you love Cheese? Check. Corn? Check. Cream Cheese? Check. Heat? Check. This Hot Mexican Street Corn Dip has them all and then some! This dip is sooooo easy to whip up, especially if you’re in a pinch for time and it’s YUMMY! Serve with your tortilla chip of choice (I like Sweet Potato Tortilla Chips to think I’m eating something heathly).
HOT MEXICAN STREET CORN DIP
(YIELDS 4-6, Double for 6-8)
Prep Time 5 Min, Cook time 20 Min
1 block of low-fat cream cheese, softened
1/4 cup light sour cream
2 tablespoons of hot sauce (or heat level preference) (I use Cholua)
1 clove minced garlic
1 tablespoon lime juice
1.5 Cup shredded cheese (I use a Mexican blend) (Pepper Jack to up the heat)
1 Can Corn (15 ounce)
1/2 fresh jalapeno pepper, chopped (leave seeds in for extra caliente)
1/4 cup fresh cilantro
*Add 1/4 cup red onion if you like (but I don’t like onions so I leave them out)
- Preheat oven to 35oF
- Combine cream cheese, sour cream, garlic, hot sauce, lime juice and 1/2 of the shredded cheese. Blend until fully combined
- Add remaining cheese, corn, cilantro, onion (if you choose), pepper to taste
- Scoop the above mixture into a prepared baking dish. Sprinkle with more cheese.
- Bake 15-20 mins or until cheese is hot and bubbly. Garnish with cilantro and hot sauce
- Serve with Chips and enjoy!
All Cinco de Mayo celebrations call for a good libation! This Margarita is perfect and it’s a twist to the old reliable. Plus, it can be served with or without Spirits…I prefer WITH.
Coconut Pineapple Margarita
You will need:
2 ounces of tequilla of choice
2 ounces of pineapple juice
1 ounce of cocunut milk
1-2 teaspoons of agave nectar
Juice of 1/2 a lime
1 cup of ice
*Note-I generally don’t measure when I “mix”…I generally measure according to personal taste
Blend above ingredients to a cocktail shaker, shake, pour over fresh ice, use garnish of choice and ENJOY!
Cheers and Happy Cinco!-T