What's For Dinner? - Cinco De Mayo Inspired Recipes

By Heather Roberts | hroberts@wcia.com

Published 04/29 2014 03:09PM

Updated 04/29 2014 05:31PM

Pomegranate Margaritas

1 can (12-ounce) frozen limeade concentrate, thawed
2 cup water
3 1/2 cup gold tequila
2 cup pomegranate juice
1 cup triple sec
5 limes
Ice cubes for serving
1 cup fresh pomegranate seeds
1.In large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.
2.Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.

1/4 cup mayonnaise
1/4 cup plain greek yogurt
1 lime juiced & zested
2 cloves garlic, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon taco seasoning
4 boneless skinless chicken breasts
1 cup finely crushed tortilla chips
Garnish (optional): salsa, guacamole, chopped onion, shredded cheese, sour cream, and/or your favorite taco toppings

Tortilla Crusted Chicken
1.Preheat oven to 425 degrees F. Place a metal cooling rack on top of a baking sheet and coat rack very lightly with nonstick spray (or line a baking sheet with parchment paper or nonstick aluminum foil).
2.In a large mixing bowl, mix together mayonnaise, greek yogurt, lime juice and zest, garlic, cilantro, and taco seasoning. Add chicken and mix to coat.
3.Place tortilla chips in shallow bowl. Lightly coat chicken in tortilla chips then place chicken on prepared pan. Bake chicken for about 20-25 minutes at 425 degrees F or until golden brown and crispy.
4.Garnish chicken as desired with favorite taco toppings.

To connect with Colleen Hatton of Dish - Passionate Cuisine, click HERE.

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