January 17, 2011

A Savory Fiesta!

Ole'! The mood for our Maine House party is joy! Bright, vivid colors will set the mood for our celebration! What, you may ask are we throwing this party for? Texas family is on the way for a visit! It's winter, bleak and so, so cold in Maine! We need to gaze upon something colorful against all of this snow! We are layering the dining room with oranges, lime greens, lemon yellows and bright turquoise...you just feel "happy" taking in all of the savory mexican food dishes and the vivid colors! Estelle's has chosen a few of the all time favorite "fresh ingredients" recipes....all you can say is.....Que Delicioso!

A Maine House Mosaic

Raspberry Key Lime Margarita
1 pint fresh raspberries (or about 1 cup frozen)
1/2 cup fresh lemon juice
1/3 cup fresh Key lime juice
1 cup tequila

Combine the raspberries and citrus juices in a blender. Pulse until smooth. Use a fine mesh strainer and a spatula to press the raspberry mixture through into a bowl- this removes the seeds from the berries.
Add the tequila, pour into a pitcher and pour into a salt-rimmed glass with ice.
 Garnish with half a Key lime or a slice of regular lime. Cheers!

Estelle's Layered Fiesta Dip
1 (1.1-ounce) envelope guacamole seasoning mix
2 Avocados, peeled, pitted, and mashed
2 Avocados, peeled, pitted and chopped
1 (16-ounce) jar salsa
1 (8-ounce) container sour cream
2 plum tomatoes, diced
Tortilla chips
 In a small bowl, combine guacamole mix and mashed avocados. Into 6 individual serving bowls, evenly
spoon guacamole. Top evenly with a layer of salsa. Dollop each with sour cream. Top with diced avocados and tomatoes just before serving. Serve with tortilla chips.

Avocado and Citrus Salad
1 (24-ounce) jar refrigerated grapefruit & orange sections, drained
3 cups mixed salad greens
2 Avocados , peeled, pitted, and sliced
1⁄3 cup thinly sliced green onions
1⁄2 teaspoon ground black pepper

 In a large bowl, combine citrus sections, salad greens, avocados, and green onions. Drizzle with desired amount of Poppy Seed Dressing, and toss to coat. Sprinkle with fresh coarse ground pepper.

Poppy Seed Dressing
1⁄3 cup sugar
1 teaspoon salt
1⁄3 cup white vinegar
1⁄3 cup mayonnaise
1 cup olive oil
2 tablespoons poppy seeds

 In a small bowl, combine sugar, salt, and vinegar, stirring until dissolved. Stir in mayonnaise. Slowly whisk in oil. Stir in poppy seeds.

* Here is a tip from Estelle's...have your sweetie join you in the kitchen and put him/her to work chopping all those fresh veggies and grating the cheese!

Estelle's Muy Bueno Chicken Enchilada Casserole
2 T. butter
1 1/2 lbs cooked chicken, shredded
1 small yellow onion, chopped
3 jalapenos, diced with seeds removed
2 T. mild green chilis, chopped
1/2 cup half-n-half
salt & pepper to taste
1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. paprika
3 cups Monterey Jack cheese, grated
12 corn or flour tortilla's, quartered
2/3 cup chedder or longhorn cheese
1 T. black olives
1/2 bunch green onions, chopped

Heat oven to 350 degrees F. Melt butter in a skillet and saute' the chicken for 1 minute. Add the onion, jalapenos and green chilis and then cook for 3 minutes. Cover this and set aside.

In a saucepan, heat the half-n-half, stir in the salt and pepper, oregano, paprika and garlic powder, and bring to a simmer or slow boil. Add the chicken mixture, blend well and then cover and simmer for 2 minutes.

Lightly spray a baking dish, 2 quart, and line with the tortilla triangles. Add a portion of chicken mixture and sprinkle with jack cheese and olives. Repeat layering until your ingredients are totally used up. Top with the chedder cheese and bake for 3 minutes. Garnish with black olives and green onions. Serve with sour cream, guacamole, and fresh diced roma tomatoes!

"celebrar los momentos de su vida!"

1 comment:

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