Mexican Rice Salad

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Is it too early to start celebrating Cinco de Mayo? If you live in my house, the answer is no. I'm pretty sure I've consumed my weight in guac, chips and margaritas this past month. I love Mexican food and if I had my way, we'd eat it every day. I've been trying a few different side dish recipes to go with our tacos and enchiladas, and one that we all seem to enjoy regularly here is this Mexican Rice Salad recipe that I found on Golden Blossom Honey.

 

 

What's nice about this rice salad is that it's one that you consume cold, so it can be prepared a day ahead of time and it's ready to be eaten right out of the refrigerator when you need it. This is a recipe that I'll make a big batch of so we can have it as a side dish for dinner, but then there are plenty of leftovers for my lunch for several days afterwards. It's good for lunch. It's good for dinner. It's good for Cinco de Mayo. I mean, there really isn't a bad time for Mexican Rice Salad!

Ingredients:

Dressing:
1/4 cup olive oil
1/4 cup fresh squeezed lime juice (1 large lime)
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon ground cumin
Salad:
2 cups cooked long grain or basmati rice, cooked
1 can (15 ounce) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup plum tomatoes, chopped
1 cup carrots, finely diced
1/4 cup fresh cilantro, chopped
1/8 cup scallions, chopped
salt and pepper to taste

 

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!  

 

 

  

What is your favorite Mexican side dish? 

 

 

 

 

 

 

Happy Cindo de Mayo! Celebrate with Black Bean & Veggie Burritos!

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


Happy Cinco de Mayo! Break out the food, margaritas, and pinata then let the fiesta begin! Since my kitchen can accommodate the masses, I always end up hosting Cinco de Mayo at my house. Now, the main attraction is my sister-in-law's famous fried tacos, so she's the head chef of the day, but I like to put my own little touch on the festivities and toss in a little something extra for everyone to enjoy as well. I found these Black Bean & Veggie Burritos on Golden Blossom Honey not too long ago and thought they would be the perfect addition to the menu this year.

Even if you already have your Cinco de Mayo menu planned out for today, I highly encourage you to save the recipe to try soon. Since it's made with black beans and a variety of veggies, it also makes for a fantastic Meatless Monday meal. Here's my tip of the day. If you have an authentic Mexican grocery store in your area, buy whatever ingredients you can from there. No, the ethnic section at the supermarket does not count. Trust me, your burritos will taste much better if you buy the real deal and your taste buds will thank you.

Ingredients

1 Tablespoon olive oil
1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (16 ounce) package spinach leaves, chopped
2 carrots, grated
2 cloves garlic, crushed
1/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1 Tablespoon fresh lemon juice
3 scallions, finely chopped
1/2 pound Monterrey Jack cheese, coarsely grated
salt and pepper
1/2 cup canned, mild enchilada sauce
2 teaspoons GOLDEN BLOSSOM HONEY
4-6 (8-inch) flour tortillas
sour cream (optional)

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What are your Cinco de Mayo plans for this year?

 

Turkey Tostadas for Cinco de Mayo

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


What's better than Taco Tuesday? Normally the answer would be nothing, but for the next week the answer would be Cinco de Mayo Friday. I don't know about your family, but in mine, it's a holiday that's not to be missed. So much so that we had my sister-in-law postpone her trip to Florida by a week just so she could celebrate with us (and cook up our tacos. love you Laurie ♥) We definitely throw down when it comes to Mexican cuisine, making sure we have a huge assortment of dishes on the table for everyone to enjoy. In addition to tacos, my girls are HUGE fans of tostadas. If I serve them up once a week in our house, I'm sure there wouldn't be any complaints. What I love about tostadas is how you can customize each one for your own specific taste, and there are so many options on how to make them unique each and every time. So, when I saw Golden Blossom Honey's version of a tasty tostada, I knew we had to give these Turkey Tostadas a try. 

These are perfect for Cinco de Mayo or any day of the week. I think we should start a petition to have Taco Tuesday changed to Tostada Tuesday. If you aren't a fan of turkey, you can easily substitute it for chicken, black beans, jackfruit, or shredded seitan. See, I told you tostadas are super versatile!

 

Ingredients

2 (14.5 ounce) cans diced tomatoes
1 medium onion, thinly sliced
1-2 tablespoons canned chopped jalapeno peppers (according to taste)
2 tablespoons GOLDEN BLOSSOM HONEY
4 cups cooked turkey, shredded
Avocado Sauce:
1 avocado
1/3 cup prepared salsa
2 tablespoons sour cream
2 tablespoons fresh cilantro, chopped

8 tostadas
4 cups romaine lettuce, thinly sliced
8 tablespoons cotija (Mexican cheese), crumbled or Monterey Jack cheese, shredded

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What's your favorite Mexican inspired dish?

Taco Soup & Corn Cakes

If there is one good thing in my mind about winter, it has to be soup. I love soup and could eat it every day! I am always on the lookout for new and flavorful soups, so when one of my husband's co-workers sent me this Taco soup recipe last week, I knew I had to make it asap! I have never even heard of Taco Soup, but the ingredients intrigued me enough to make it Sunday night, which is a day I never cook on. I decided to pair it with an old recipe I have for corn cakes, which are one of my husbands favorite sides to eat with any Mexican dish. This soup is hearty and flavorful, and it really hit the spot on a cold winter night!

Ingredients

1 lb ground beef OR ground turkey
1 large bottle V8 Hot and Spicy
2 cans white kidney beans, drained
2 cans chili beans, drained
1 can corn, drained
1 taco seasoning packet
1 ranch dressing seasoning packet


Directions

Brown beef (or turkey), and drain. Return back to pot. Place the V8, beans, corn, and seasonings all into the pot. Bring to a boil, then reduce heat to low. Let simmer for 1 hour.

Once finished, garnish with sour cream, shredded cheese, or tortilla chips.

Ingredients

1/2 c butter, softened
1/3 c masa harina
1/4 c water
1 1/2 c frozen, whole kernal corn, thawed
1/4 c cornmeal
1/3 c white sugar
2 tbs heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder

 Directions

Preheat oven to 350 degrees.
In medium bowl, beat butter until creamy. Add masa harina and water. Beat until blended.
Using a food processor, process corn, but leave it chunky. Stir into butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to cornflour mixture. Stir to combine.
Pour batter into an ungreased 8x8 pan. Smooth batter and cover with aluminum foil. Place 8x8 pan into a 9x13 pan filled 1/3 of the way with water. 
Bake for 40 to 50 minutes. Allow to cool for 10 minutes before serving.