Spring can be SO busy. Our group of girls hasn’t been able to find a date that worked for all of us in awhile but luckily we got together May 8 and we had a fiesta! It all came together better than I expected and every dish paired well together.
We started with pineapple margaritas (and shots of tequila 😳😬) and sat down for Mexican shrimp cocktail, Mexican crab dip and a Spanish tortilla made with white sweet potatoes along with siete chips and guacamole…. this was just the beginning. Dinner in the dining room was cabbage rolled enchilada chicken with mushrooms and “refried beans” which is actually made from eggplant and is incredible. Finally, Coconut milk flan 🍮.
I followed the recipe pretty closely. I omitted garlic powder and used Sir Kensington’s Ketchup. Served in my great grandmother’s glasses.
I completely winged this Mexican crab dip. I was originally going to make these Tex Mex Crabcakes (and replace the ritz crackers with almond flour) but I changed my mind thinking about standing over the stove cooking while my friends were relaxing. So I combined the crabcake recipe with my crab dip recipe.
1lb lump crabmeat
1/2 red pepper
1/4 small red onion
1/2c sir Kensington’s mayo
Pepper to taste
Combine ingredients and bake @ 350 for 20 min.
6 Hass Avocados
1/4 small red onion
Salt to taste
Mix all ingredients together.
I normally add cilantro to my guac but I have several friends who don’t like it so I left it out. So, use your judgement. It’s delicious with or without to me. Also, adjust the measurements for the amount of heat you like.
Back story on this one. One of my best friends always made a Spanish tortilla and it was SO delicious. I avoid white potatoes but have found that white sweet potatoes are very similar for my taste. I didn’t have the recipe for what she used to use so I winged this one too (are you seeing a theme yet?)
1.5 Large white fleshed sweet potatoes
1 large yellow onion
Start by cleaning the potatoes and slicing VERY thin. A mandolin will be a great tool to use but if you don’t have one, get them as thin as possible.
Slice the onion
Heat olive oil in a large pot. (I filled the pot about 2″) sounds like a lot but you don’t use all of the oil.
When the oil is sizzling add the thin potatoes. Move them around a little bit so they don’t burn but become crisp.
Remove them from the oil and add salt (they’re like potato chips)
I couldn’t remember what to do with the onions, so I threw them into the oil for a few minutes.
Whisk the eggs and add in the onions and potatoes
Lastly, my friend would use a frittata pan but I just snagged a cast iron pan at Macy’s on sale and was antsy to use it.
Add a few tbsps of the oil to the bottom of the pan and then add the egg mix. Cook on medium heat going around the edge of the pan with a spatula. Once it was fairly set I baked for 10-15 minutes on 350. Top with a sprinkle of coarse sea salt.
Enchilada Cabbage Rolls
I used my enchilada sauce recipe that I posted in A 35th Fiesta. I added chicken thighs and cooked them on low in the sauce for about 4 hours. They shredded nicely and were so juicy.
Remove the leaves from the cabbage wash and boil for about 3 minutes covered in a large pot. Pat dry and let cool.
Add shredded chicken with (drained) sautéed mushrooms and enchilada sauce.
Wrap the meat mixture in the cabbage and top with more enchilada sauce.
Bake 350 for 20 min
**not my picture. I took it from the website where I found these amazing refried beans. They’re made with eggplant. So easy and absolutely delicious!!
Coconut Milk flan which tastes very similar to authentic flan!
I used 4oz ramekins and 1/2c fit perfectly without overflowing.
Hope you enjoy these recipes! Please let me know what you think!!