Whether you are having friends over for a Cinco De Mayo themed happy hour or cooking your favourite Mexican dishes for the family, these 5 recipes are muy bien and perfect for any Cinco De Mayo celebration.
You can’t celebrate Cinco De Mayo without tequila, can you? Add what you have leftover from making margaritas to this delicious shrimp marinade. Stuff tortillas with grilled shrimp and bell peppers and top with avocado, cilantro and a drizzle of our homemade spicy sauce. Treat yourself to one, two, or three. It’s Cinco De Mayo after all.
Usually my go-to margarita is the classic lime, but there is no denying this mango margarita. Blend mango chunks, tequila, sugar, lime juice, triple sec and ice. Either salt or sugar would work on the rim. Brighten up your Cinco De Mayo with this festive cocktail.
Is it just me or are chips, salsa and queso the best part of eating at any Mexican restaurant? Skip the restaurant and make your favorite appetizer at home in your slow cooker. Cook and serve right from the slow cooker with your favourite tortilla chips for a festive addition to your Cinco De Mayo spread.
While tacos and enchiladas are all well and good, why not impress your guests by breaking out the deep fryer and making chimichangas? The deep fryer adds the same texture and crunch that you’d find if you ordered the dish at your favorite Mexican restaurant and the ranchero sauce adds a nice spicy kick.
Spending Cinco De Mayo in the backyard this year? Fire up the grill and make Mexican burgers. Spice them up with cumin and jalapenos and top with slices of fresh avocado and your favourite salsa. Serve with tortilla chips and an ice cold cerveza.
I’ve never met a mozzarella stick I didn’t like. Whether they’re baked, deep-fried, homemade, or served with an array of other fried goodies – like onion rings and french fries – at a bar or restaurant, they’re all good.
If you’ve ever tried making your own mozzarella sticks at home, you may have ended up with a mess on your hands (literally). Dredging cheese sticks in egg and breadcrumbs can be quite messy (crummy even – hold the “b”). The Test Kitchen experimented making mozzarella sticks in wonton wrappers instead of the classic breadcrumb mixture and it worked wonderfully.
We made one mozzarella stick at a time, but recruit the kids to help speed up the process. Place the wonton wrapper diagonally on a cutting board. Arrange two pepperoni slices in the center of the wrapper (they will overlap slightly). Feel free to skip this step for a vegetarian option. Then sprinkle the pepperoni with Italian seasoning or pizza seasoning. Place one-third of a cheese stick on top of the pepperoni (cut your cheese sticks before you start wrapping so your assembly line runs a little smoother).
When your filling is assembled, moisten the edges of the wrapper with water. Bring the bottom point of the wrapper up and over the cheese stick. Fold in the sides, then roll. Finally, press the top point down to seal. It will look like a miniature cheese-filled envelope when you’re done (they’re pretty cute). Repeat the steps with the remaining ingredients.
Place the wontons in a single layer in the deep-fryer basket and carefully lower the basket into the oil (preheated to 375 degrees). Fry the wontons for about two minutes, until they bubble slightly and turn golden brown.
We served these little bites of heaven with marinara sauce – but pizza sauce or ranch dressing would be deliciously dunkable as well. The next time you’re hosting a birthday party for one of the kids, a gameday watch party, or just need a poppable appetizer recipe – make these wonton mozzarella sticks.
Have leftovers? Freeze the mozzarella sticks and reheat in the toaster oven the next time you need an quick after-school snack or appetizer.
Working with one wonton wrapper at a time, place diagonally on a cutting board. Arrange 2 pepperoni slices, overlapping slightly, in center of wrapper. Place one-third of cheese stick on top of pepperoni. Sprinkle lightly with Italian or pizza seasoning.
Moisten edge of wrapper with water. Bring bottom point of wrapper up and over the cheese stick. Fold in sides, then roll. Press top point down to seal. Repeat with remaining ingredients.
Place wontons in a single layer in deep fryer basket and carefully lower basket into the preheated oil.
Fry wontons until golden brown, about 2 minutes. Serve with marinara or pizza sauce for dipping.
Test Kitchen Tips: While working with wontons, keep them in the package to prevent them from drying out before rolling. The wonton cheese sticks can be made ahead. Store in airtight containers and refrigerate. The wrappers will be moist and take on a smooth texture, but will fry up just fine. Fried wontons can be frozen to reheat later. Store in the freezer. To reheat, heat toaster oven to 450°F. Arrange frozen wontons in a single layer in toaster oven pan. Bake 10 to 12 minutes or until crispy.
Whether you’re watching football at home or in a restaurant, chances are chicken wings are on the table. With the big game around the corner, I’m already brainstorming watch party recipes. Some football season favourites like Buffalo chicken dip and chili con carne made the starting lineup, along with these deep-fried garlic parmesan chicken wings.
In a food processor fitted with the chopping/mixing blade and with the processor running, add parmesan cheese, garlic powder, and black pepper through the food chute. Process for 1 to 2 minutes until the cheese is grated and set aside.
Pat the chicken wings dry with paper towels – this cuts down on splatter when they drop into the deep fryer. Place one layer of chicken wings in the fryer basket and lower into the preheated oil (375 degrees). Fry the wings for about 10 minutes. When they’re cooked and golden brown, remove from the oil and drain on a paper towel.
Brush the chicken wings with a mixture of melted butter and garlic (no wonder they taste so good), and sprinkle with the parmesan mixture and a little oregano. The garlic and butter add flavor and help the cheese stick to the wings.
Dip these garlic parmesan chicken wings in peppercorn ranch, blue cheese dressing, or hot sauce for added flavour and the full wing experience. If your hands aren’t messy by the end of the play, you’re doing it wrong.
Using a food processor fitted with the chopping/mixing blade and with processor running, add Parmesan cheese, garlic powder and black pepper through the food chute. Process 1 to 2 minutes or until mixture is grated. Set aside.
Pat wings dry with paper towels.
Place one layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until reaches 165°F when tested with an instant-read thermometer, about 10 minutes. Remove from fryer, drain on paper towels.
Meanwhile, in a small microwave-safe bowl, heat butter and garlic on HIGH power for 30 seconds at a time or until butter is melted and garlic is fragrant. Brush each chicken piece with butter mixture. Sprinkle with Parmesan mixture and oregano.
Serve immediately with peppercorn ranch dressing for dipping.
If Heaven is a place on earth, it’s Cafe Du Monde in New Orleans. The French Quarter fixture specializes in cafe au lait and beignets. Beignets are French-style donuts that are square, rather than round, and are covered in powdered sugar – lots of it.
I always have Cafe Du Monde beignet mix and coffee with chicory in my pantry. When enjoyed together they make up a simple weekend breakfast that just can’t be beat.
As you can imagine, when the Test Kitchen decided to combine the two and make coffee beignets with a coffee glaze I couldn’t contain my excitement.
We switched things up a bit and didn’t cover these confections in a mound of powdered sugar (although, you definitely could). Instead, they dunked these steaming, deep-fried delights into a rich, coffee glaze.
The addition of coffee into the dough adds depth of flavour that standard beignets lack. The coffee glaze only heightens the rich coffee flavour and adds a beautiful sheen. Enjoy these coffee beignets with a cup of joe for a breakfast that coffee lovers, native New Orleanians, and brunch-goers alike will enjoy.
Brew coffee on BOLD using 3/4 cup ground dark coffee with 3 cups water. After brewing, set aside 1/2 cup for the glaze.
Beignets: In a large bowl of the stand mixer, combine sugar and yeast. Gradually add 1 ½ cups warm coffee (100-110°F) and let stand 10 minutes or until foamy.
With the stand mixer on LOW, beat in half of the flour, half and half, eggs, butter and salt.
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Remove from bowl and knead for about 2 minutes, adding flour if necessary to make a smooth and soft dough.
Spray a large bowl with nonstick cooking spray. Place the dough into the bowl and cover with plastic wrap or a damp towel. Set in a warm place to rise for 1 hour. Dough will be puffy but it does not have to double in size.
Glaze: While the dough rises, make the glaze. In a medium bowl, combine the confectioners’ sugar, ½ cup coffee and vanilla extract. Cover with plastic wrap until ready to dip the warm beignets.
Heat oil in deep fryer to 350°F. Turn the dough out onto a floured surface, and gently roll out to 1/4-inch thickness. Using a pizza cutter, cut dough into 1 1/2-inch squares. Place wire racks on top of paper towel-lined trays. Drop 4 squares of dough at a time into preheated oil. Fry about 1 minute per side. Remove from hot oil and drain on racks.
Dip warm beignets into the glaze, and set onto wire racks to drain excess.
The big game will be here before you know it. I’ve been busy buying football decorations for the house and scouring Pinterest and my favorite cookbooks for mouth-watering appetizer recipes. You can never have too many dippable, dunkable snacks on the coffee table when you’re watching the game. That’s why these deep fried BBQ Chicken Taquitos will be included in this year’s lineup.
Okay, we can all agree that everything is better deep fried, right? These taquitos are no exception. The cheese, chicken, and barbecue sauce filling gets perfectly melty and oozy while the tortilla fries to a crunchy, golden brown.
These taquitos are handheld and flavourful – two of the must-have requirements to make our gameday roster.
Drizzle a little BBQ sauce over the top of the taquitos and make any extra readily available for dipping purposes – but providing multiple sauces might be fun for your football-frenzied guests. These taquitos would gladly take a dive in chipotle ranch, steaming hot queso, or fresh salsa. Break out the deep fryer, turn on the game, and open wide. Calories don’t count on gameday, right?
In a medium bowl, combine chicken, cheese and barbecue sauce.
Spoon 2 tablespoons of chicken mixture toward one edge of a tortilla. Sprinkle with cilantro and green onions. Roll tortilla to enclose filling. Secure with wooden skewer. Repeat with remaining ingredients.
Fry taquitos 3 to 4 at a time, turning once, until golden brown about 4 minutes. Drain on paper towels. Serve with additional barbecue sauce.