Cinco de Mayo Prep

Here's the thing...we might only be on Monday, but a gorgeous day like this only makes me think that we're only a few degrees away from a summer - which means, its margarita time bebe!

Not only that, but Cinco de Mayo is coming up on Thursday and I hope everyone is ready to celebrate with some wonderful tequila cosmos, tacos and guacamole galore! So whether you're heading out or having a few friends over to throw a fiesta, here are some great must have recipe's to help you celebrate. Arriba Arriba!!

Raspberry & Key Lime Margarita
Makes 4 cocktails

1 pint fresh raspberries (or about 1 cup frozen)
1/2 cup lemon juice
1/3 cup Key lime juice (or 1/2 cup regular lime juice)
1 cup tequila (hefty, yes…if you alter this amount I won’t be offended)

Combine the raspberries and citrus juices in a blender. Pulse until smooth. Use a fine mesh strainer and a spatula to press the raspberry mixture through into a bowl- this removes the seeds from the berries.

Add the tequila, pour into a pitcher and pour into a salt-rimmed glass with ice. Garnish with half a Key lime or a slice of regular lime. 

The Cooking Photographer

Spicy Vegetarian Tortilla Soup

2 tablespoons of each ground cumin
, sweet paprika
, chili powder

1/2 teaspoon of each garlic powder
, onion powder, 
dried oregano, black pepper

1 teaspoon coriander
1 1/2 teaspoons salt
3 tablespoons light colored oil
1 large onion, diced
3 cloves garlic, minced
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro 

1 (15 ounce) can whole kernel corn
2 (32 ounce) containers Swanson Organic Vegetable Broth

2 (15 ounce) cans black beans
Juice of 1/2 a lime

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Bisquick - Simple and Easy


Vegetable oil
4     tablespoons sugar
2     teaspoons ground cinnamon
3 1/4     cups Original Bisquick® mix
1     cup hot water

1.  In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F. 

2. In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.

3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.

4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.

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