We do not really celebrate Cinco De Mayo at work however there are is plenty a buzz to bring the merriment to the people who live and visit the local places peppered throughout downtown Austin. Our store is located near buildings housing businesses, condos, and of course our everyday shoppers come to visit us reguarly.
My job is a fun job at work. I am a Sales Driver which is to create with our local, sustainable, own brands and exclusive products simple meals, special events, wine tastings, craft beer parties and just about any other event you would love to create. I love to create simple offerings from our vast resources to show our guests that they can keep within their budget by choosing our offerings and to create the event with a minimal time of prep to the time to serve.
Today my merriment will include a pop up event. A pop up event is where I create a simple meal, appetizer, or dessert for our guests to purchase. I showcase our local, sustainable, healthy food selections for my creations to bring knowledge to our guests about our products with simple recipes to recreate the menu at home! I love that the products we use provide local in house prep from our departments, local or exclusive, our Health Starts Here program, own brand, and sustainable to guide our guests to a awesome experience while in our store.
Yes, I love my job! I am a baker, cake decorator, wet scratch baker, and pastry 1 baker with the mix of a cook. An awesome experience each day that brings a never ending opportunity to learn and share my knowledge with our guests and my team members.
Black Bean Corn Salad
Yield: 12 servings
Prep time: 15 minutes
1 20 oz can of black beans (organic or you can make your own)
2 c of frozen corn (organic, non gmo or shuck from husks of corn * need to cook first if from fresh)
1/4 c of fresh chopped cilantro * you can chop or find chopped prepackaged in produce
1/4 c Lime vinaigrette
2 T Gourmet Chili Lime Seasoning (or your own brand or your own recipe)
1 T cumin
1 T smoked paprika
3 T chopped red onion ( you can use more to taste)
Combine all the ingredients together to marry the flavors a day before or the morning of the day you are going to serve. All the seasonings above can be adjusted to your own personal tastes.
Spicy Coleslaw
Yield: 12
prep time: 15 minutes
1 1/2 large packages of coleslaw * prepackaged or cut your own vegetables
Lime Vinaigrette to taste
1 to 2 T cumin
3 T cilantro
Gourmet Chili Lime Seasoning
Combine all the ingredients the night before or 5 hours before event to marry the flavors
Green Sauce Pulled Chicken
Yield: 20 servings
Prep time: 10 minutes
Cook time: 6 hours
Warm time: 30 minutes
5 frozen chicken breasts
1/4 c chicken broth low sodium
2 T cumin
2 T Gourmet Chili Lime Seasoning
1 can green enchilada sauce * make your own if you do not want to use canned
Place chicken in crock pot with ingredients on low for 6 hours. Remove chicken from crockpot to shred using two forks. Remove broth from crockpot.
Place chicken back in crockpot, pour the green enchilada with 2 T of stock, and 1 T cumin to mix and warm until serving.
Serve with soft flour tortillas, corn tortillas, flavored tortillas, or a mix of half flour/half corn tortillas. Be sure to warm your tortillas for around 5 to 10 minutes. Wrap your tortillas in foil to warm in your oven set at 350 degrees.
Serve soft tortillas with pulled chicken, spicy coleslaw and avocado crema sauce
Avocado Crema Sauce
Yield: 12 servings
Prep time: 5 minutes
2 large avocados or prepared avocado dip/cream sauce located in produce section
2 T cumin
1/2 C Sour Cream or Greek Yogurt
Lime Vinaigrette dressing to taste * I used around 1 T to 2 T
1 t cilantro * used to your taste
Be sure to serve with my Raspberry Lemonade Sangria posted earlier.
Feliz Cinco De Mayo!
