N.I.C.E. #2 - A Mexican Fiesta, Ole!!

Last Friday night we held our second N.I.C.E. event - a Mexican Fiesta, and who knew Mexico could be so Windy??

All hail the tacky powers of Duct Tape,
and staple guns for keeping our decorations
inplace through the wind storm

Although I had originally thought that holding this feast outside on one of the longest days of the year would be a great way to welcome summer, mother nature had slightly different ideas.  

Yes, she kept the rain away, but instead, lovingly arranged for a brisk and chilly wind to blow through for most of the evening.  BUT what's a little windy chill in southern Alberta to a bunch of tough, winter-weary Canadians?  To brave the chill we lit campfire, pulled on our jackets and enjoyed the burn of hot chili pepper seasonings in our backyard, while dreaming of real Mexican holidays...


Here's how N.I.C.E. Mexico went down:

Our N.I.C.E. Backyard Mexican Fiesta

The potluck menu, pulled together by the N.I.C.E. gang, consisted of everything from family favourite dishes, to Old el Paso comfort foods, to experimental cookbook recipes.

Judging from how little food was left over, I rule this N.I.C.E culinary event to be a great success!!!

El menú mexicano:(click on each dish name for the recipe)

Roasted Red Pepper Soup
with Avocado Cream

Roasted Red Pepper Soup with Avocado Cream
(aka Christmas Red Pepper Soup), from the All Around the World Cookbook by Sheila Lukin.  This soup is a lovely and vibrant red colour.  It has a surprising flavour, because on first glance it appears to be a tomato based soup, when in fact it is made almost entirely of sweet red bell peppers and onions - tasty enough, but I think I might play around with the seasonings if I were to make it again.

Natchoes with Guacamole and Salsa
A classic party food

Shrimp Avocado Boats

Shrimp Avocado Boats
A delicious spin on Avocado and Shrimp - the Melon adds a surprising touch!

Taco Salad

Taco salad
this layered salad made a beautiful addition to the fiesta table



 

Avocado and Corn Salad







 

Fajitas

Fajitas
Another classic - who can resist the sizzle???

Tacos

Tacos
a fiesta stand-by and family favourite...TGFOld elPaso!!! 

Oaxacan Grilled Shrimp

Oaxacan Grilled Shrimp
These were a tasty appetizer - perfect for a summer barbecue, and beautifully presented!!

  

Santa Fe Chicken

Santa Fe Chicken 
This easy dish would make a yummy and healthy main course for a family dinner that even the kids would love.  Although I don't personally use Epicure Seasonings, I think I can adapt this one, and will definitely add it to my list of go-to recipes.

Enchiladas

 Enchiladas
Almost like a Mexican-inspired lasagna!!

Pastel de Tres Leches - Three Milk Cake

Pastel de Tres Leches - Three Milk Cake
This cake was a wonderful treat - very heavy, very rich and very different from any other cake I had ever tasted before. It was PERFECTLY complimented by the fresh raspberry and whipped cream topping.

Apple Enchiladas

Apple Enchiladas
These were a tasty treat - and easy to make!  Looking at the recipe - I bet it could be adapted by substituting the apple with your favourite pie filling.  Perfect picnic food!








Our meal was accompanied by plenty of Cervezas with lime and various types of Margarita - it may have been cold outside, but that didn't stop the blender from working its magic with us hardy-partiers... especially with the fabulous tequila base!!!

We threw in some surprise 40th Feliz Cumpleanos wishes for one of the gang:

Yes that's a Dora and Diego cake

No fiesta could be complete without some pinata fun,

We are all kids at heart afterall!!!

Phew! I'm ready for a well earned siesta!!

Next up for N.I.C.E.? Perhaps a late summer Luau, complete with grass skirts and the limbo....
Meanwhile, please post your comments and share any new and exotic recipes you try out with us here.

Have a safe and happy summer!

Spicy Oven-Roasted Chickpeas

 

These sound delicious AND easy to make!!!! Click through to

Spicy Oven-Roasted Chickpeas (Takeamegabite.com for the recipe.) and let them tide you over until I finish composing my N.I.C.E. Mexico post.

Psyching up for a N.I.C.E. Mexican Fiesta

Sigh.... that's the sound of me unwinding with a glass of wine after a busy evening...(Shout out to Georgina - this bottle of Pinot Grigio is LOVELY!!!!)

So tonight is the eve of our next N.I.C.E. night, and I am psyched, not to mention a little nervous to be hosting 20+ people in my little house tomorrow night.

Not only have I cleaned my house (inside and out) this evening, but I also loaded my Ipod with an eclectic Mariachi and Latino Mix, pre-prepped a kickass homemade chicken broth, made my own roasted red peppers, stewed some fresh rhubarb from my garden (for my breakfast tomorrow, not for N.I.C.E.... sorry gang) AND actually succeeded in getting my overtired kids to bed at a decent hour - all in anticipation of completing my contribution to tomorrow's Mexican Fiesta! (Talk about Super Woman, I should be wearing a cape!)

SO - to share my excitement, and to whet your appetites, I thought I'd post a teaser recipe and share with you the surprisingly easy recipe for the homemade roasted red peppers that I'm going to use in a Roasted Red Pepper soup, my contribution to tomorrow's Mexican inspired pot luck. (THAT recipe will follow in the official N.I.C.E. Mexican Fiesta Post that I'll put up here after tomorrow).

Roasted Bell Peppers,
Recipe from: All Around the World Cookbook by Sheila Lukins

4 large bell peppers (red, green, yellow or orange) stemmed, halved lengthwise and seeded
2 T Extra Virgin Olive Oil
2 t fresh lemon juice

1.  Preheat the broiler.  Line a baking sheet with aluminum foil
2. Flatten each pepper half slightly with the palm of your hand.  Lay the peppers, skin side up, in a single layer on the prepared baking sheet.  Place under the broiler about 3 inches from the heat source and broil until the skins are charred black, 12 to 15 minutes.  Remove the peppers to a paper or plastic bag (I used a lidded glass casserole dish), close tightly and let the peppers steam for about 15 minutes.  Slip off the charred skins.
3. Place the peppers in a flat plastic container and drizzle with the oil and lemon juice.  Stir to coat the peppers.  cover and refrigerate until ready to use.  Serve at room temperature.
SERVES 4.

Apparently these can keep up to 5 days in the refrigerator, if they are kept covered with the olive oil.

Yum Yum Yum!!!!
I can't imagine a better way to kick off summer!!  Stay tuned for details about tomorrow's Fiesta!!!!

Ole!

Mint Tea, Morocco

Phototograph by Cezary Wojtkowski, My Shot

Glasses filled to the rim with mint, and a healthy helping of sugar, stand ready for the preparation of Morocco’s distinctive green tea. The beverage refreshes the spirit on a hot day in Marrakech, but it’s far more than a thirst quencher. The tea’s preparation and enjoyment are an essential part of the Moroccan culture and a “must-try” experience for any visitor.

From:  Street Food Photos -- National Geographic