Happy Cinco de Mayo y'all! (I know that sounds just so lovely with a southern accent.) We celebrated Cinco de Mayo with Sangria, chicken enchiladas, and corn and black bean salsa. What a wonderful way to celebrate Mexico's eradication of the French (NOT the Mexican Independence Day, common misconception - that is actually September 16th... more sangria then too!) And it was so nice to have guests to share our celebratory meal with!
|Look how festive our apartment looks!|
|Getting up close and personal con mi comida!|
|Our festive bar, patiently awaiting our guests!|
|Spicy chicken and salsa filling - I had to keep myself from eating all the filling before rolling it up in tortillas.|
|Chicken and spinach roasted red enchiladas|
|And what would a holiday celebration be without some festive libation? Cranberry and frozen grape sangria, ole!|
Cranberry and Frozen Grape Sangria
1 bottle white wine (we used Pinot Grigio)
1/2 bottle of 100% cranberry juice
1 cup simple syrup (equal parts water and sugar, simmered until the sugar is dissolved)
juice of two limes
Grapes and granny smith apples, frozen
Mix the liquid ingredients in a large pitcher. Refrigerate until chilled. To serve, add some fruit to the bottom of each white wine glass, then pour your perfect sangria over your frozen fruit.
** The frozen fruit will act as ice cubes to keep your drink cold without watering it down like ice cubes will. Fun tip of the day!**