May Day.

Celebration of the arrival of Spring. We will stick with that version of the historical origin of when May Day began, dating back before the birth of Christ.  Druids of the British Isles....festival of Beltane.... a day where it divides the year in half with November 1 ending the 2nd half... Ancient. I'm really all about the traditional May Day Basket.... each year, the girls and I have fun being semi-creative in our ways. Usually store bought vessels since time isn't always ample. This year, we used old-fashioned peanut containers found for a steal at Target last summer. We then made up our favorite popcorn mix and tossed it with easter candy (yes, we're resourceful). Then off to the neighbors we go!

Tonight was a little bit crazy. Katy had softball practice and she was avoiding me when I called out her name so I had to chase her down and we ended up 7 minutes late. Lets just say I was crabby. Hannah was at driver's ed and Elie was at soccer. Our windows of opportunity were small. We arrived home from softball in time for Katy to run the baskets to the neighbor kids while I quickly prepped our salsa for dinner. Then it was time to run and pick up Hannah and her friend, Haley. Hannah took over as driver and I told them we had to stop at a few houses on our way home to deliver baskets. That's where the fun began. Hannah wouldn't get out of the car to help so Haley got out and walked up to a house with Katy. Then, Katy took off running, leaving Haley to ring the doorbell and run. I was crying with laughter. Katy sprinted like she had just run in the Drake Relays and Haley came running and laughing. They were screaming to take-off, door van wide open. Wow, how the kid in me comes back in an instant. A few more houses and we were home sweet home, ready for a delicious meal of steak tacos from a recipe I found on Cooking Light's website.

Katy ate her steak plain, as did Hannah. Elie wanted the steak in a tortilla. Talk about role reversals. These girls never cease to amaze me. I can't keep up with their likes and dislikes. I surrender.  The meal was fantastic. The veggie salsa was fresh. I would change it up a bit in the future, adding a little jalapeno to the salsa or something that would give it a kick. Otherwise, solid meal that we will repurpose for sure in our future.

Steak and Charred Vegetable Tacos
2 Tbl canola oil, divided
1 Tbl fresh lime juice (I used bottled)
1 tsp brown sugar
1 1/2 tsp chipotle chile powder
2 large garlic cloves, minced and divided (I use bottled minced)
1 pound skirt steak (I used 1 1/2 #s), trimmed and chopped (I left whole for grilling)
1/2 medium onion, cut into 1/2 inch thick slices
1/2 pound plum tomatoes, halved lengthwise (approx. 2 tomatoes)
1 red bell pepper, quartered and seeded
1/8 tsp salt, divided
1/4 tsp black pepper
1/4 tsp oregano
Cooking spray
6-inch corn tortillas
1/4 cup reduced fat sour cream (I didn't use, not a huge SC fan)

Preparation

1. Combine 1 tablespoon canola oil, lime juice, brown sugar, chile powder, and 1 minced garlic clove in a large zip-top plastic bag. Add steak; seal and toss to coat. Marinate at room temperature 30 minutes (I actually threw it in the fridge for an hour and a half and then took it out, room temp for another hour).

2. Heat a large grill pan over medium-high heat. Brush the remaining 1 tablespoon canola oil over onion slices, tomatoes, and bell pepper. Arrange the vegetables in pan; cook for 4 minutes on each side or until charred and softened.

3. Combine tomato, 1/4 teaspoon salt, and remaining garlic clove in a food processor or mini chopper; pulse until almost pureed. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper; add to bowl. Stir in oregano and black pepper.

4. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Add steak mixture to pan; cook for 6 minutes or until done, stirring frequently. Stir in remaining 3/8 teaspoon salt.

5. Heat tortillas according to the package directions. Arrange about 1 1/2 ounces steak on each tortilla; top each tortilla with about 2 tablespoons salsa and 1 1/2 teaspoons sour cream.

May Day Popcorn

3 bags of buttered microwave popcorn

1 pkg. almond bark

2 cups of peanuts

1. Pop the corn, dump into large bowl and skim the bowl for un-popped seeds to remove (spare the teeth)

2. Melt the bark in the microwave, stirring until runny.

3. Toss the peanuts in the corn.

4. Pour bark over popcorn, tossing like a salad until coated. Sprinkle happy colors over it.

5. Pour mix onto wax paper on counter.

6. Dry and place into airtight container.

Have fun experimenting with add-ons. I think Rice Krispies would be tasty in it... need to try it!

Happy May Day.