A 35th Fiesta

Birthdays are big around here. It’s not usual that it’s just a one day celebration. In my previous post, I shared the paleo lasagna I made for patricks family birthday dinner. We had a Mexican fiesta a couple days later though.

I couldn’t decide whether I wanted to cook or just get catering. Who am I kidding? When it comes to food I’m so controlling. Patrick wanted enchiladas, but for 50 people… too much work. Taco bar it was. (Along with a few trays of enchiladas). I tried to find a sauce with the least amount of ingredients that wouldn’t cost me a fortune for the amount I needed. Ultimately, I made my own sauce and I’ll never turn back!

I started prepping food Friday night for the party Saturday. Mexican meatballs, enchilada sauce, and icing cookies. I have a 3 burner crockpot that I used along with 2 other crockpots to cook the beef and chicken for tacos.

As appetizers I served Mexican meatballs with enchilada sauce (so good and easy to meal prep!), Buffalo chicken dip, and a 5 ingredient queso dip.

The taco bar had beef barbacoa, chicken, sautéed peppers and a ton of sauces. My Patrick is a sauce man for sure. I served enchiladas, rice and beans, and corn casserole as well.

I always try to have options at parties. There’s nothing worse than watching what you eat and starving at a party because the only thing served is junk. Don’t get me wrong, nobody has the time to slave over the stove to get ready for a party. I enjoy it and try to keep things as simple as possible while keeping ingredients clean. I served grain free chips with fresh salsa and guacamole as well as regular corn chips. Flour tortillas as well as romaine.

Funny enough, I was so busy that I didn’t get a lot of food pictures. Here’s the setup though. It was a great time. Cheers to 35 years, my love!

  • 2.5lbs ground chicken
  • 1 small red onion 
  • 1 green pepper finely diced
  • 1 small finely diced jalapeño
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp cumin
  • 1/2 tbsp paprika
  • 1/2 tsp chili powder
  • 2 eggs
  • 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp pepper

Mix all ingredients until combined. Form into balls. And bake 350 for 15 minutes. Flip and bake another 15 minutes. Serve with enchilada sauce.


1 onion chopped

3 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

1/4 tsp oregano

1 cup chicken broth

1 can tomato sauce

Sauté the onion in avocado or olive oil until slightly brown.

Add the spices and continue to stir until fragrant.

Add the tomato sauce and chicken broth. Bring to a simmer.

Round Chafing Dishes

Cocktail Tables

Serape table runner

Wilton 4 tier Cupcake Stand


1 Comment

  1. Patrick Pacinhik
    February 8, 2019 / 3:38 pm

    Thank you for the party babe! The food was delicious as always. Love you

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