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April 27, 2011
You'll love our Cinco de Mayo menu

Cinco de Mayo is the perfect excuse to party and to serve up spicy meals. Senorita Kern, our recipe researcher, has compiled a complete menu for your Cinco Celebration - from tortilla soup to frozen dessert. You can enjoy these recipes this week and next!

Chicken Tortilla Soup


Servings: 8


2 whole Boneless, Skinless Chicken Breasts

1 Tablespoon Olive Oil

1- 1/2 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoons Garlic Powder

1/2 teaspoons Salt

1 Tablespoon Olive Oil

1 cup Diced Onion

1/4 cups Diced Green Bell Pepper

1/4 cups Red Bell Pepper

3 cloves Garlic, Minced

1 can (10 Oz. Can) Rotel Tomatoes and Green Chilies

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

4 cups Hot Water

2 cans (15 Oz. Can) Black Beans, Drained

3 Tablespoons Cornmeal or Masa

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches



Sour Cream

Diced Avocado

Diced Red Onion

Salsa or Pico De Gallo

Grated Monterey Jack Cheese



Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed--add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Citrus Salsa


Makes 4 servings, generous 1/3 cup each


3 navel oranges

2 limes

1 teaspoon chopped fresh cilantro

1 teaspoon seeded and minced Serrano chile

2 teaspoons seasoned rice vinegar

2 teaspoons extra-virgin olive oil

1/8 teaspoon salt

Freshly ground pepper, to taste


1. With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.

2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day.

Jicama Salad


Cooking Light | May 1999

Yield: 8 servings (serving size: 1 cup)


4 oranges

2 cups (1/2-inch) julienne-cut peeled jicama

1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced

2 cups cubed peeled cantaloupe

1/2 cup vertically sliced red onion

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

1/4 cup fresh lime juice

1/2 teaspoon salt

1/2 teaspoon hot chili powder


Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.

Place the orange sections, jicama, and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.



Recipe courtesy Alton Brown

Show: Good Eats Episode: Dip Madness


3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Pinto Bean Nachos


Martha Rose Shulman, Cooking Light

January 2005

Yield: 6 servings


12 (6-inch) corn tortillas, quartered

Cooking spray

1 tablespoon canola oil

2 teaspoons ground cumin

1 teaspoon chili powder

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, undrained

1 cup (4 ounces) crumbled queso fresco

1 cup bottled salsa

1 cup diced peeled avocado

6 tablespoons chopped fresh cilantro


Preheat oven to 425°.

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Easy Fiesta Beans


Makes 6 servings, generous 1/2 cup each


1 16-ounce can nonfat refried beans, preferably spicy

1 15-ounce can no-salt-added pinto beans, rinsed

1/2 cup prepared salsa

2/3 cup shredded sharp Cheddar cheese, divided

4 scallions, sliced


1. Position rack in upper third of oven; preheat broiler.

2. Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Layered Taco Salad


Yield: 6 servings


For dressing

1/4 cup fresh lime juice

1/2 cup chopped fresh cilantro

1 teaspoon sugar

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

For beef

1 medium onion, chopped

3 garlic cloves, finely chopped

1 to 2 fresh Serrano chiles (including seeds), finely chopped

1 tablespoon chili powder

2 teaspoons ground cumin

2 tablespoons olive oil

1 1/2 lb ground chuck

1 (8-oz) can tomato sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

For salad

1 (1/2-lb) firm-ripe California avocado

1 head iceberg lettuce, thinly sliced (8 cups)

1 large tomato (1/2 lb), chopped

1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)

1 (15- to 19-oz) can black beans, drained and rinsed

1 (6-oz) can sliced pitted California black olives, drained


Make dressing:

Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cook beef:

Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:

Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Chicken Fajita Tostados


Yield: serves 4


2 medium onions, thinly sliced

2 bell peppers (ribs and seeds removed), thinly sliced

1 box (10 ounces) frozen corn kernels

1 cup prepared fresh salsa

2 tablespoons olive oil

Coarse salt and ground pepper

2 cups shredded cooked chicken breast

4 corn tortillas (6-inch)

1/2 cup shredded sharp cheddar

Cilantro-Lime Rice, for serving (optional) - see below for recipe


Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.

Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Cilantro-Lime Rice


Yield: serves 4


1 cup long-grain white rice

Coarse salt

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 garlic clove


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Cinco de Mayo Glazed Chicken Wings


Makes 5 servings


1 tablespoon canola or vegetable oil

2 1/2 lb chicken wings, cut apart at joints, wing tips discarded

2 medium green onions, thinly sliced including tops (about 2 tablespoons)

1 teaspoon crushed red pepper flakes

2 cans (12 oz each) lemon-lime carbonated beverage

1 can (4.5 oz) Old El Paso chopped green chiles, drained

1 package (1 oz) Old El Paso taco seasoning mix

10 lettuce leaves, if desired


In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken wings and onions; sprinkle with pepper flakes. Cook uncovered 5 to 8 minutes, stirring occasionally, until browned; drain.

Stir in carbonated beverage, green chiles and taco seasoning mix. Increase heat to high; cook uncovered 15 minutes, stirring occasionally. Reduce heat to medium-high; cook 5 to 10 minutes, stirring frequently, until chicken wings are completely glazed, small amount of glaze remains in skillet and juice of chicken is clear when thickest part is cut to bone (180°F).

To serve, line serving plate with lettuce; arrange chicken wings over lettuce. Serve immediately.

Baked Crescent Churros


Makes 12 churros


2 tablespoons sugar

1 teaspoon ground cinnamon

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 tablespoons butter or margarine, melted


Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.

Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

Premium Tres Leches Cake


Yield: 15 servings


1 box Betty Crocker SuperMoist yellow cake mix

1 1/4 cups water

1 tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk or evaporated milk

1 cup whipping cream

1 container Betty Crocker Whipped fluffy white frosting


1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

2 In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3 Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.

Frozen Cinco de Mayo Dessert


Yield: 24 servings


61 NILLA Wafers, divided

1 cup BAKER'S ANGEL FLAKE Coconut, toasted

1/2 cup PLANTERS Almonds, toasted, finely chopped

1/2 cup (1 stick) butter or margarine, melted

1 qt. (4 cups) lime sherbet, softened

1 qt. (4 cups) orange sherbet, softened

1 qt. (4 cups) raspberry sherbet, softened


Preheat oven to 350°F. Finely crush 37 of the wafers. Mix wafer crumbs, coconut, almonds and butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.

Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.

Freeze at least 4 hours. Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Cut into 24 squares. Top each with 1 of the remaining 24 wafers just before serving. Store any leftover dessert in freezer.

Kraft Kitchen Tips:

How to toast coconut: Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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