20 Recipes for Cinco de Mayo

It is time to get your cinco de Mayo on! If you are looking for some inspiration I have rounded up 20 drool worthy recipes for you.

salsaCollage

Chips + Salsa are MUST have!

Watermelon Salsa Jamie’s Recipes
Mango Salsa Jamie’s Recipes
Fresh Salsa Jamie’s Recipes
Restaurant Style Salsa Jamie’s Recipes
Roasted Salsa Verde Buns In My Oven
Sweet Corn Salsa Namly Marly

masonjarmarg

You will want something cool and refreshing and maybe even filled with alcohol to wash down those chips + salsa :)

Mason Jar Margaritas Jamie’s Recipes
Idiot Margaritas Jamie’s Recipes
Mexican Michelada Ever in Transit
Agua Frescas (alcohol free) The Happier Homemaker

chipotlesteaks

Time for the MAIN course and you won’t be disappointed.

Chipotle Lime Steak Tacos Jamie’s Recipes
Homemade Flour Tortillas Jamie’s Recipes
Shredded Crockpot Mexican Chicken Jamie’s Recipes
Combination Burrito with Chili Gravy Jamie’s Recipes
Lentil and Refried Bean Taquitos Clean Eating Veggie Girl
Plantain Tortillas Eat Your Beets

sopapilla

Of course I wouldn’t leave you without dessert options!

Sopapilla Cheesecake Jamie’s Recipes
Mexican “Fried” Ice Cream Dessert Life in the Lofthouse
Gluten Free Tres Leches Cake Cookies or Biscuits?
Mexican Hot Chocolate Ice Cream With Love and Cupcakes

I am obviously gah-gah over Mexican food. Let me know what you are making for this year’s Taco Tuesday cinco de Mayo.

Posted in Appetizers, Beverage, Desserts, Gluten Free, Holidays, Main Dishes, Vegetarian | 8 Comments

Omaha Eats: SPIN! Neapolitan Pizza

The wonderful guys at SPIN! Neapolitan Pizza invited a group of Omaha bloggers to a pizza tasting the other night. Tasting a bunch of different pizzas and getting to meet local bloggers? YES PLEASE!

spinpizzabuilding

SPIN! started in 2005 in Kansas City with the Papillion location (just south of Omaha) opening in October 2014. With so many new restaurants opening up across the city you may have missed it. That’s ok because May 7  from 4-6 pm they are having their official ribbon cutting and Open House. You won’t want to miss it!

Why SPIN? The founders liked to ride bicycles and “to ride” in Italian translates to “giro” which means spin. Spinning bikes, spinning pizzas, well it just works!

spinmenuboard

SPIN! falls into the category of “fast casual” dining. You are greeted with a giant menu board when you walk in. You walk up to the counter, order, get your 2×4 with a number on it, find a table, and your food will be brought to you by a super friendly member of the wait staff.

If giant menu boards make you anxious (like me) I’d recommend peeping the menu online before you go.

This would be a great lunch option if you’re in the area. They are shooting for 7 minute wait time from order to eating. At dinner their wait time is about 12 minutes. Damn fast!

spinwine

So many wine options!

spinbeer

and cold beer! With local Nebraska Brewing Company beers served too.

Loosen your belt because here comes the food!

SPIN!

We were served three of their salad options Greek, Sonoma, (both pictured above), and Caesar. They make all their dressings in house and you can tell because the flavor is off the charts. The Caesar dressing was perfectly salty and slightly fishy. It was the BEST Caesar dressing I have ever tasted. I HIGHLY RECOMMEND you order the Caesar!

You can order flatbreads + spreads to go with your salad or soup. I wish we could have tried the spreads but the rosemary flatbread on its own was wonderful. Guess who will be making some rosemary flatbread at home to get her fix?! (hint: ME!)

spinpizzaoven

SPIN! cooks their pizzas in a giant round stone oven. That baby gets HOT! and cooks the pizzas in a jiff. Get this, the inside of the oven…. spins! The pizza dough is made daily in small batches so it is always fresh.

The quick cooking stone oven and Neapolitan style pizza crust is a perfect combo. The crust is an important thing to get right and at SPIN! they have nailed it.

It is thin and crispy. Not crispy like a cracker more crispy chewy. So it is thin, crispy, and chewy, which I think is what all pizza crusts should be.

SPINpizzacollage

We got to try so many pizzas. The ones in bold I personally tasted
First up Pollo Arrosto + Chevre (Chicken, mushrooms, and goat cheeses) and BBQ di Pollo + Pineapple (BBQ chicken, two barbecue sauces, and pineapple)  It was both smokey and sweet.

Second Primavera (Roasted Vegetable) and SPIN! Roasted Margherita On the website it says they use fresh mozzarella however ours was served with a SPIN! blend of shredded cheeses. I would have preferred the fresh mozzarella but the roasted tomatoes were a nice spin on the traditional margherita. See what I did there ;)

Lastly: Italian Sausage + Apple, Roasted Potato + Pancetta + Goat Cheese (on gluten free crust), and Greco (on gluten free crust)

My favorite was the Roasted Potato + Pancetta followed by the Italian Sausage. That being said, of all the pizza I tried I would happily gobble up any of them if I *had to* :) The quality of the meat, cheese, and vegetables is fantastic and I am certain you will love SPIN!

You can also SPIN your own pizza variety if you are feeling adventurous.

Gluten free friends they also offer a gluten free crust. It was crispy and paired so well with the roasted potato and pancetta pizza.

SPIN! Gelato

After indulging in all that savory you will need something sweet. SPIN! has you covered. They serve up 12 different types of gelato. They rotate the flavors frequently.

Vanilla Gelato

I tried the basic Tahitian Vanilla. Let me tell you it was anything but boring. It was so thick and uber creamy. Basically, like a triple thick milkshake in a little cup. The vanilla was speckled with vanilla bean flecks. I was in love! It was a great way to end a wonderful dining experience.

spinpatio

With the weather warming up enjoy cold beers and hot pizza on their patio!

tl;dr

SPIN! is a new fast casual pizza joint in Papillion, NE in Midlands Place (84th and Hwy 370)
*Sun-Thurs 11am-9pm
Fri-Sat 11am-10pm

Sensitive to allergies: offer gluten free crusts and vegan cheese
EVERYTHING is homemade (including soups, dressings, and croutons)

Upcoming events:
OPEN HOUSE is May 7 from 4-6 pm
Wine, pizza, and art on the patio
Pups on the Patio fundraiser for Town and Country Human Society
Soon they will host SPIN! Bike Rides on Tuesdays at 6

GIVEAWAY!!!

One lucky reader will win a $25 gift card to SPIN!

a Rafflecopter giveaway

*disclaimer* This post is sponsored by SPIN! all opinions are 100% my own

Posted in Omaha | 46 Comments

Combination Burrito with Chili Gravy

This burrito brought tears to my eyes. Not because it was spicy. Not because it was difficult to make. But because this is the burrito of my childhood. Last fall I shared a recipe for my childhood favorite restaurant salsa.

You see this burrito is a burrito I would get cravings for when I left home the first time. College was four hours away from this restaurant and I usually went home on holidays which meant that the wait time and lines were long. These days I am living closer to home but still far enough away that I don’t get to eat there very often.

I love a challenge in the kitchen and this burrito was a challenge. Over the years I have slowly picked apart some of the important components. The ground beef  in the burrito is no longer a secret to me. I posted about it years ago. The refried beans are still a mystery. If you know how to make runny refried beans please let me know! As for now I am purchasing the most delicious refried beans from my favorite Mexican grocery store.

This gravy makes an ordinary burrito extraordinary. What would you rather have, a plain ole boring burrito or, one smothered in gravy and cheese and topped with lettuce, tomato, and onion? I hope you chose the smothered one!

You will have to plan ahead a bit since the ground beef takes a hour to cook. Trust me for the softest and most flavorful ground beef you will want to follow my Mexican Ground Beef recipe. You could always just brown the ground beef if you are in a time crunch but it won’t be the same.

Mix up a batch of margaritas and snack on some chips and salsa and pretend every day is cinco de Mayo! Ole!

Combination Burrito with Gravy

COMBINATION BURRITO WITH CHILI GRAVY
serves 6
for the Mexican Ground Beef
2 pounds lean ground beef
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 onion, minced
2-4 cups beef broth
for the Chili Gravy
1/4 cup canola oil
1/4 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons cumin
1 tablespoon medium chili powder
1 tablespoon hot chili powder
1 teaspoon Mexican oregano
1 teaspoon smoked paprika
2 cups low sodium beef broth
1 pint refried beans or 15-ounce can refried beans
3 cups shredded cheddar cheese
6 burrito size flour tortillas
garnish with lettuce, tomato, onion, sour cream

Directions
for the ground beef
1. Place all ingredients in a large pan over high heat. Bring to boil. Turn down to medium/medium low heat and simmer for 1 hour. Use a potato masher to break apart the meat.
2. Strain away any leftover liquid before serving
for the Chili Gravy
1. Heat the oil in a large sauce pan over medium heat
2. Stir flour into heated oil and cook until tan colored, about 4-5 minutes
3. Stir in all the spices and cook for 30 seconds until darkened and fragrant
4. Whisk in beef broth until smooth and slightly thickened
to assemble the burritos
1. Preheat oven to 400 degrees
2. Can make each burrito on individual oven safe plates
3. Using a burrito size flour tortilla shell spread a little refried beans in the center, top with a spoonful of ground beef
4. Fold in the sides and roll up and over filling to seal
5. Top with a ladle of the chili gravy and 1/2 cup of cheese
6. Bake 5-10 minutes or until cheese is completely melted
7. Garnish with lettuce, tomatoes, onions, sour cream, and salsa (use this recipe for the most authentic experience) before serving

Posted in Holidays, Main Dishes | Tagged as: , , , , , , , , , , , , , , , | 4 Comments

Breakfast Burritos

It is no secret that I love breakfast. Especially on the weekends when we are moving at a slower pace and have time for a sit down breakfast/brunch.

Breakfast burritos are a major win in my house. You can fill them with what ever meats, veggies, egg/egg white, cheese combo you’d like. You can make one to eat now and the rest you can freeze for those busy week day mornings.

Breakfast Burritos

I like to dip mine in regular old salsa, but salsa verde, Tabasco, or Sriracha work well too.

Quick, customizable, and portable. Truly what else do you need for breakfast?

Breakfast Burritos make one to eat now and freeze the rest!

BREAKFAST BURRITOS
Serves: 6
12 eggs
splash of milk
1 tablespoon butter or oil
3 cups cooked potatoes (hash browns, diced, home fries, etc. I used Simply Potatoes diced with onion)
1 pound cooked breakfast meat (sausage, bacon, ham, etc.)
1 cup cheese
6 burrito size tortillas
your favorite hot sauce

DIRECTIONS
Whisk together eggs and a splash of milk until well combined.
In large skillet over medium-low heat melt butter. Add eggs and cook until they begin to set. Using a spatula gently scramble eggs until soft curds develop. Set aside.

To assemble:
Set out tortillas. Fill with a scoop of eggs divided among the tortillas. Divide the potatoes and meat too. Top with a sprinkle of cheese.
Fold the end in and tightly roll the tortillas, sealing in the filling
Serve immediately or individually wrap in plastic wrap and place inside a zip topped freezer bag.

To reheat from frozen:
Remove the plastic wrap. Cover burrito with a damp paper towel and microwave in 30 second increments until warmed through.

Posted in Breakfasts, Freezer Meal | Tagged as: , , , , , , , , , , , , , | 11 Comments
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