2-fer!!

In case I don't have a chance to post tomorrow morning, here are two in honor of Cinco de Mayo and The Kentucky Derby:

Chorizo, Refried Black Beans, Cheese, and Green Chiles Enchiladas

1 lb chorizo
1 can refried black beans
1 small can mild chopped green chiles
Small sweet white onion - finely chopped
A cup or more of 4 shredded Mexican cheeses
Medium flour tortillas
A big can of Green Enchilada Sauce
One small can red enchilada sauce
Salsa Verde
Sour Cream
Black Olives

Brown chorizo, and onions in a non stick pan. Drain. Mix chiles into refried beans. Spread on one half of each of the tortillas. Add chorizo and onions. Roll. Pour enough of the red Enchilada sauce to cover the bottom of a glass 9x13 baking pan. Place enchiladas - seam side down - side by side in pan. Cover with green sauce and salsa verde. Sprinkle with cheese, and bake at 350 til cheese has melted, and is bubbly. Garnish with sour cream, black olives, and a Margarita!!

Mint Julep

1/3 cup water
2/3 cup sugar, plus more for garnish
3 bunches mint
1 bottle Southern Whisky
1 egg white
Mint or lavender sprigs for garnish

Make a mint flavored simple syrup by boiling water and sugar with two bunches of roughly torn and bruised mint in a large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of the mixture. Add bottle of whisky to the infusion. Stuff the empty bottle with the last bunch of fresh mint leaves, and fill with the simple syrup/whisky mixture. Cap and put in freezer overnight. It will freeze to a slushy consistency for serving. Glasses: dip the rim of each glass in egg white, then in sugar for a frosted appearance, and chill. Fill with mint julep mixture straight from the frozen bottle, garnish with a mint or lavender sprig, and hope your horse comes in first!!!

Have Fun, I know I will tonight!!!

Love,

MM