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May 042013

Corona Beer Marinade

Getting a bottle of Corona for cooking purposes is not an easy task for me as husband loves his Corona for his own self! Another recipe in honor of Cinco de Mayo that is wonderful for marinating chicken for the grill! I have posted many different Mexican dishes throughout the years on our site and a few of them were homemade Taco Seasoning, homemade Sangria (from the Cuban restaurant where I worked), Mexican Egg Rolls and Mexican Rub for ribs.

This week when talking to my nephew, he suggested a Mexican restaurant called Old Mexico and asked if we had one here as the food was excellent. Much to our chagrin, the closest one we have is about 2-1/2 hours away so I don’t think we’ll get to one any time in the near future. The conversation led my stomach into craving tacos and that’s where the problem started. As dinner time neared and I was about to start prepping our tacos, we lost our power and it stayed off for over 2 hours! Now I could have cooked the meat on the grill but I needed my oven to bake the shells. Okay, we’ll have them tomorrow I decided. The next day as I was getting everything ready, I realized I had no tortillas to bake! Fortunately I did have a bag of tortilla chips in the closet and we had to settle for them. I never run out of anything, well not normally, but I did this go around! Tortilla shells now on shopping list! Well enough of my screw ups, let’s cook some chicken……….

cinco de mayo I

Corona Beer Marinade
  • 1 bottle Corona beer
  • ½ cup vegetable oil
  • 1 clove of garlic, minced
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1 teas salt
  • 2 dashes of ground cloves
  1. Pour beer into a mixing bowl and while stirring, drizzle in the oil.
  2. Add the remaining ingredients and stir to combine and melt salt and sugar.
  3. Marinate your chicken as you would normally, about an hour, and then grill, basting with the marinade while cooking.


Happy Cinco de Mayo everyone and have a great weekend……….enjoy!

May 042013

Mexican Style Shrimp Cocktail

I know a lot of people will be partying hardy tomorrow with Cinco de Mayo on tap and this recipe is such a tasty treat to serve up for you and your guests! I really love the combination of flavors in this  dish with the tomato and cilantro. I learned to love cilantro when I worked in a Cuban restaurant as it was a staple in many of the foods that the owners incorporated into so many dishes as well as making a salad out of it!

cinco de mayo 2

Mexican Style Shrimp Cocktail
  • 3 large ripe tomatoes, chopped small
  • 2 ripe avocados, chopped small
  • 1 bunch of scallions, sliced thin
  • 1-1/2 cups celery, sliced thin
  • 1 can (46 oz) V 8 Juice
  • ¾ cup fresh chopped cilantro
  • 1 large chili pepper, seeded and minced
  • 1-1/2 tbsp minced garlic
  • Salt and fresh ground pepper to taste
  • 2 lbs headless medium shrimp, cooked and cleaned
  1. Combine all ingredients, save the shrimp and mix well.
  2. Stir in the shrimp, cover and place in the frig for a minimum of 2 hours to blend flavors.


I’m not sure of our dinner plans for tomorrow, but I do have shrimp in the freezer……….Enjoy and Happy Cinco de Mayo!

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