Tuesday, September 6, 2011

May Gourmet Dinner at Andrea's


Mexican Party for Cinco de Mayo
So sorry it has taken me so long to post! Finally after a fun, full, summer and getting the kiddos back to school, here we are!



MENU
Appetizer: Southwest Egg Rolls with Avocado Sauce
Drinks: Mexican Sodas
Main Course: Carne Asada Tacos with Cafe Rio Dressing
Sides: Salsa Bar, Grilled pineapple, Glen Ellyn Salad
Dessert: Fried Ice Cream



Southwestern Eggrolls

I tripled this recipe for the party. These are great leftovers too!

1 chicken breast, cooked and cubed
1 Tablespoon vegetable oil
2 Tablespoon minced red bell pepper
2 Tablespoon minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tablespoon diced, canned jalapeno peppers
1/2 Tablespoons minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese
dash cayenne pepper
5 (7 inch) flour tortillas

Avocado-Ranch Dipping Sauce

1 pint sour cream
1 package Ranch Dip
1 smashed, fresh avocado

Preheat 1 Tb of vegetable oil in a skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a few minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, beans, spinach, jalapeno peppers, parsley, cumin, chill powder, salt and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. (I had so many that I put them on a cookie sheet. I also froze mine a couple days before,)

While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. If you make it the night before make sure and press some plastic wrap on top of the dressing so that no air can get to it. This will keep it from browning.

When you are ready to cook them. Spray the cookie sheet with Pam. (If you froze them on a cookie sheet. Use a different cookie sheet that is room temperature to bake them on.) Bake the frozen eggrolls at 450 degrees for 15-20 minutes.



Carne Asada Tacos

I bought my steak already marinated from a Mexican market called Viva on 7200 South and 650 East. It is sooo yummy!

Cilantro Lime Dressing
This is fabulous on the carne asada tacos.
1 package of Hidden Valley Ranch dressing mix
1 Tablespoon salsa verde (green salsa)
1/8 teaspoon Tabasco Sauce
1/3 bunch cilantro
2 cloves garlic, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
1 lime, zest and juice

Add all ingredients in blender and mix well. Make ahead and chill for several hours. Thin with more buttermilk, if needed.

Salsa Bar



Rebecca's Salsa

2 cans Rotel
1 bunch green onions chopped (use whole onion, white and green parts)
1/2 bunch cilantro leaves (not stems)
1 heaping teaspoon chopped garlic
1/2 lemon or lime squeezed, add more if desired
salt and pepper
2 fresh tomatoes or can of diced tomatoes

Mix together and serve!



Avocado Feta Salsa
Keeping up Cookbook

1 avocado, diced
2 roma tomatoes, diced
1/2 cup diced red onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar
4 ounces crumbled feta

Stir together ingredients. Gently fold the feta in last. Serve with tortilla chips.




Vanilla Lime Pineapple Skewers

1-2 teaspoons of pure vanilla
8 ounces dark brown sugar, approx. 1 cup firmly packed
1/2 cup freshly squeezed lime juice
pinch of kosher salt
1 whole pineapple
8 (12 inch) wood or metal skewers

Add vanilla, brown sugar, lime juice and salt to a small saucepan. Whisk together and place the mixture over medium high heat and bring to boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Once cool, place the syrup in a squeeze bottle or other sealeable container. Store in the refrigerator.
Preheat grill on high.
Cut pineapple into large pieces and put 5 on each skewer. Coat pineapple on all sides of pineapple with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total or until the pineapple is tender. Serve with any remaining sauce.
PHOTO

Glen Ellyn Salad Keeping Up Cookbook
3 small heads butter lettuce, rinsed and torn
3 red pears, sliced
1 cup coarsely chopped pistachios
1/2 shaved manchego cheese (optional)

Dressing:
zest of 1/2 lime
3 tablespoons lime juice
1 clove garlic, minced
1/2 seeded jalapeno (optional)
3 tablespoons fresh cilantro
1/2 cup olive oil
1/3 crumbled feta cheese
1/2 teaspoon salt

Whisk together dressing. Toss with salad ingredients just prior to serving.

Dessert
Fried Ice Cream

2 quart vanilla ice cream, softened
5 cups Rice Krispies or corn flakes (partially crushed)
1 1/2 cups margarine
1 1/2 cups brown sugar
1 1/2 cup chopped walnuts or almonds (optional)
1/2 teaspoon cinnamon

Melt margarine and add brown sugar. Add cereal and nuts. Put 1/2 mixture in bottom of 9x13 pan. Scoop softened ice cream over mixture. Put remaining cereal mixture over ice cream and freeze 4-5 hours before serving. Cut into squares and serve with caramel, chocolate and strawberries.

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