Apparently, this week is all about food, and we make no apologies for that. We are who we are, and we are people that enjoy a meal. Today’s post is a compilation of recipes because we decided to make it a themed menu.
Give us a theme, and we shine.
Today’s menu is dedicated to our neighbor to the south, the ones who put salt on the chips and salt on the rim, the country that taught us mashed avocados make the perfect, addicting appetizer.
So, grab your maracas and take notes. Here is our Mexican inspired menu.
Appetizer: Mango Salsa
One of my favorite restaurants when we lived in Little Rock had these grilled salmon tacos (that I crave weekly now) topped with mango salsa. Oy. They are dreamy. (If any of my people in Little Rock would like to have Local Lime FedEx-ed to me, I would appreciate it.) Sometimes I would go and just get a
vat appetizer of mango salsa and take it home and be as happy as a clam. Since I currently don’t have that luxury, I make my own.
-3 cups of peeled and diced mango (Make sure they are very ripe)
-1 small red onion diced (I never use the whole onion)
-1 jalapeno seeded and diced
-Juice of 1 lime (sometimes more if I feel like it needs it)
-Chopped cilantro…as much as you prefer How’s that for a measurement?
-dash of salt
Mix it all up and serve or refrigerate for up to two days. Delicious!
Entree: Mexican Lasagna
Here is Rachael Ray’s recipe that is easy and tasty.
This is one of those recipes that could be mixed and matched in different ways. I never use corn but usually add in other vegetables (peppers, finely chopped zucchini)
Then you can top it or serve it with lettuce, avocado, tomato, salsa, sour cream, guacamole, the sky is the limit.
These are my favorite tortillas. They don’t have garbage ingredients like a lot of others, and they’re delicious.
Side: Salad with Avocado Cilantro Dressing
I know that sounds boring and dumb, but I promise it’s good. Plus it looks pretty.
-crushed tortilla chips
-any toppings you prefer (black beans, tomato, avocado, corn, toasted pepitas)
–Avocado Cilantro Dressing
Dessert: Churro Cheesecake Bars
This couldn’t be simpler. I got the recipe from Creations by Kara. Cheesecake is one of my all time favorite desserts, and I love anything with cinnamon. Cinnamon toast is my go to meal when I’m feeling under the weather. Carbs, sugar, and cinnamon come at me.
-cream cheese (full fat works best)
-Pillsbury crescent dinner rolls
- Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9×13″ pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.
Hope this gave you some ideas for your next fiesta. Invite us over. We’ll bring dessert and salsa, and Kat can wow you with her karaoke talents.