Mexican Fiesta!

We recently hosted a casual get together with friends with a Mexican theme. Since I'm a little distracted these days, we threw it together and it turned out amazingly well.

Menu:

• Beef tacos with all the toppings (sour cream, cheese, salsa, avocados, lettuce)
• Garlicky Pinto Beans
• Guacamole
• Spanish rice (cheated and used a box mix - can't go wrong with Zatarain's)
• Margaritas!

Here are a few recipes from the evening:

Garlicky Pinto Beans (Real Simple, May 2009)

Ingredients
* 2 tablespoons olive oil
* 6 cloves garlic, sliced
* 2 15-ounce cans pinto beans, rinsed
* 1/2 teaspoon dried oregano
* kosher salt and black pepper
* 4 scallions, thinly sliced

Directions

• Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until soft, 1 to 2 minutes (ours were accidentally burned, but we think it really added to the flavor. Blame the margaritas!).
• Add the beans, oregano, 1/2 cup water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, until the beans are heated through, about 4 minutes.
• Stir in the scallions and serve. (Next time I plan to add a little cilantro at the end)

Guacamole (Tyler Florence)
Ingredients

* 4-5 ripe avocados
* 1 lime, juiced (I like to use 2)
* 1/2 medium red onion, chopped
* 1 garlic clove, minced
* 1 vine-ripe tomato, diced
* 1 big handful fresh cilantro leaves, finely chopped
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* Kosher salt and freshly ground pepper

Directions

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving (although it's nice to wait, we never do and it is totally tasty!).

Grilled Tuscan Tuna

This recipe came from Rachel Ray's 2nd 30 Minute Meals book. We make it throughout the year either on the charcoal grill outside or on our cast iron grill pan on the stove. During the summer I grow our own Italian flat leaf parsley and we have fresh rosemary year round. Our most recent version was placing the grilled tuna steaks on a bed of baby romaine lettuce with artichoke hearts, red onion and a drizzle of dressing. YUM(O).



4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning (Montreal)
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side for medium well, 4 minutes on each side for medium (pink) or 2-3 minutes for rare (our favorite).

Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.



Serve with a nice Pinot Noir (we enjoyed Edna Valley 2006 [CA]) over salad greens or with garlic- parmaesan smashed potatoes and steamed veggies.

Tasty Creamed Spinach

This recipe was on the same page as the Southern Living meatloaf and it is one of my absolute favorite side-dishes. It isn't low fat or low calorie, but it is SO good. You can season it to your taste (we prefer it spicy)!

SPINACH MADELEINE
Syndy Johnson, Fairfield Grocery & Market
Makes about 8 servings

PREP: 15 MIN., COOK: 10 MIN.

2 (10-ounce) packages frozen chopped spinach

¼ cup butter

½ teaspoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup milk

1 (8-ounce) loaf pasteurized prepared cheese product, cubed*

1 teaspoon hot sauce*

½ teaspoon Creole seasoning

COOK spinach according to package directions; drain and set aside.

MELT butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.

ADD cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.

*Our changes: 2 tsp hot sauce (we prefer the "Tabasco Jalapeño" green hot sauce) and last time I used Velveeta's Pepper Jack Cheese and it gave it an awesome punch.

Here is my brother with his plate of meatloaf, squash & onions and the awesome spinach.

My Piccata Sauce

We have a favorite little Italian joint near our house that serves the most delicious chicken piccata. Sadly, we can't eat it as often as we crave it, so I've found a way to make my own "homemade" piccata sauce at home.

This will work well with chicken, veal and fish. We love tilapia with it! (and cheat by buying frozen tilapia with a 'piccata' sauce on it from BJ's)

1 tablespoon extra virgin olive oil
1 clove garlic (chopped)
1/2 small white onion
1/4 tsp. 'Italian' seasoning (mix of oregano, rosemary, basil)
1/4 cup fresh lemon juice (about 1 small lemon)
1/2 cup dry white wine (we use Pinot Grigio)
1/2 cup reduced-sodium chicken broth
1 tsp. flour
1 Tbsp. butter (cold)
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers (about 1/2 jar)

Heat oil in a large skillet over medium-high heat. Add garlic and onions and saute 2 minutes, until they "sweat" and become transparent. Add lemon juice, wine, chicken broth, and Italian seasoning and bring to a simmer. Simmer 10 minutes, until sauce reduces by half. Whisk in the flour and butter to thicken the sauce (about 5 minutes). Reduce heat to medium and add artichoke hearts and capers and simmer 3-5 minutes to heat through.

Serve with rice or pasta.

If cooking with chicken, grate the lemon zest and add to the sauce. Add chicken (pounded to about 1/4 inch thickness and rolled in a little flour) to the hot oil after cooking the onion and garlic and saute 2 minutes per side, until golden brown and cooked through. Add the rest of the ingredients in order.

Pot Roast with an Italian twist

We love the idea of using our slow cooker, but it doesn't seem to get nearly as much use as we'd like. It's usually because it takes some preparation (usually at some ungodly hour of the morning) and we just can't seem to get it together.

We did get our act together to make this roast today. We bought the beef on Sunday night, chopped the veggies and prepped it [late] last night and I threw it all together [early] this morning. I've already tasted a little bite (1 hour left to go) and it is delicious!

(adapted from, The New Creative Crock-Pot Slow Cooker Cookbook

1 6oz can tomato paste (we used paste with Italian herbs)
2 cloves garlic, minced
1 package dry onion soup mix
2 tsp. fresh oregano (used 1 tsp dried)
2 tsp. fresh thyme (used 1 tsp dried)
1 tsp. kosher salt
1 tsp. freshly ground pepper
2lbs chuck roast, trimmed of excess fat (we use whatever roast is on sale)
1 16oz can diced tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 16oz can stewed tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 medium onion, chopped
2-3 carrots, chopped
2-3 ribs of celery, chopped
8 baby red potatoes, quartered
1/2 package fresh chopped mushrooms (looked for the pre-cleaned/sliced to save time!)
2 bay leaves

In a small bowl, combine the garlic, onion soup mix, herbs, salt & pepper. Rub the roast with the tomato paste and then rub/sprinkle/cover with the spice mix and place in a slow cooker.

Add remaining ingredients (veggies) to slow cooker. Cover; cook on low 8-10 hours (or high 4-5 hours).

*Can be prepped the night before (rub roast with mixture and chop veggies, keep separate) and stash in the fridge until morning

Serve with rice or pasta

Southern Meatloaf

I found this recipe in an issue of Southern Living a few years ago. We've tweaked it a bit for our tastes (added more veggies). It turns out moist and delicious every time! We usually eat it with mashed potatoes and our special kicky creamed spinach (recipe to follow in the future).

1 tablespoon butter
3-4 celery ribs, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 green bell pepper, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup Italian-seasoned breadcrumbs
1/2 can diced tomatoes, drained
1/3 cup ketchup
2 teaspoons Creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large eggs, lightly beaten

Topping:
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1/2 can, diced tomatoes (optional)
Optional Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery, carrots, bell pepper and onion, and sauté 7 minutes or just until tender.

Stir together veggie mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 6 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, rest of the diced tomatoes and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings


Photo courtesy of my brother, Justin. This is his favorite meal!