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!