Last night I had a couple of good friends over for dinner. I love cooking, so of course, I went all out.
Drinks included Raspberry Mojitos (not for me – still not drinking) and Mojito Iced Tea.
I just prepared one appetizer, my guacamole and chips. Normally my guac gets rave reviews, but the girls were more excited about Tostitos new Cantina thin and crispy chips, which ironically I got for free since I had a Kroger electronic coupon for on my Kroger app, which I didn’t even realize until I checked out.
Dinner included a chopped garden salad with Ranch. Funny story about Ranch dressing. I do not like it. I don’t keep it on hand But it is the number one missing item when I have parties or people over for food. It’s always, “where’s the ranch dressing?” So now, I always keep a bottle on hand. :)
I also made a lime, avocado and cilantro quinoa, served chilled. Oh my god! So delish! The first time I ever made it and it will definitely be something I make again, regularly!
One of my most favorite side dished is corn. I know, a little plain, and not great for you as far as veggies are concerned. But I don’t care! I made a grilled corn and pepper salad, served chilled as well.
I grilled flank steak with peppers, onions and jalapenos, marinated in an olive oil, beef broth and spices. I also did something similar with shrimp, but that was a bomb. It was the shrimp – not the cooking or spices. The shrimp was not good shrimp. Oh well, live and learn!
I served the steak with grilled tortillas (lettuce cups for me!) and all the fixings: cheese, tomatoes, lettuce, and even remembered the sour cream (another item I do not like).
It was a grand feast that received rave reviews. And bonus! The girls insisted on doing the dishes! Best guests ever!!
(note: I actually do not follow recipes. I take the ingredients and adjust to taste.)
~Muddle limes, mint and sugar in the bottom of the glass; add ice; add rum; add club soda. Top with mint and lime wedge.
Mojito Iced Tea
Brewed Ice Tea
~Add simple syrup, mint and lime to your brewed tea. Top with mint and lime wedge.
Lime Juice (freshly squeezed)
Tomatoes (just the flesh, not the seedy, watery insides – makes it look messy)
~Mash avocados; add garlic, salt and pepper to taste; add lime juice; add lime zest; chopped red onion and add; chop tomatoes and add; mix well.
Cilantro-Lime Quinoa with Avocado
~Heat olive oil with garlic and jalapenos; add quinoa and sauté until brown; add chicken broth, bring to a boil and reduce to low for quinoa to cook; when quinoa is light and fluffy, add lime juice and cilantro; allow to cool and chill; add cubed avocados before serving.
Roasted Corn and Pepper Salad
Corn on the Cob
Peppers (yellow, red & orange)
Spicy Brown Mustard
Balsamic Vinegar (or Balsamic Vinegar Dressing)
~Grill corn and vegetables; allow to cool; mix olive oil, mustard, vinegar, lime juice, salt & pepper; cut corn off the cob and add to dressing mixture; cut veggies and stir in; crumble cojita and add. Chill.
Mexican Flank Steak
~Add all ingredients into a Ziploc bag; marinate for at least three hours; grill to preference.
- Taco Night!!! (elizabethloomis.wordpress.com)
- Quinoa Salad (georgiegirltalks.ca)
- Garlic Lime Shrimp Quinoa (alyssakavanagh.wordpress.com)
- Lunchbreak: Quinoa salads from Clean Eating author Michelle Dudash (wgntv.com)
- Cold Cilantro Lime Shrimp (finefabfunfood.wordpress.com)
- Cashew and Quinoa Vegetarian Thai Salad (lifelovelemons.com)
- Lime Cilantro Quinoa Salad (commandershepardspie.wordpress.com)
- Blackened Chicken with Cilantro Lime Quinoa (towishuponadream.wordpress.com)
- Stuffed Tomatoes with Cilantro Pesto (cookingforhunnybunny.wordpress.com)