MariaS

I am planning a summer dinner party with a Tex-Mex Theme.
For my table, I am going to fill a few large glass bowls with uncooked beans (black beans and pinto beans) and will put pillar candles in these. Napkins will be inexpensive bandanas I found at a local dollar store. I've also purchased a few mini cactus plants in small clay pots. Am planning on using natural raffia down the center of the table and will space the cactus and candles on this.

Haven't decided on a dessert yet - any suggestions?

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Chips and salsa
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Pineapple White Sangria Cocktail

Ingredients:
1 cup sugar
2 ripe golden pineapples, peeled, cored, cut into 8 wedges, sliced crosswise 1/2-inch-thick
4 bottles white wine
3 cups pineapple juice
Fruits for Serving:
2 red or green apples, cored and sliced
2 oranges, unpeeled,
quartered and sliced
1 pint strawberries, hulled

Serve the sangria in glasses large enough to hold plenty of the soused fruit, and have handy some decorative picks or skewers for your guests to spear the slices with. Use better quality pineapple juice for a fresher taste.

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MEXICAN RICE
Ingredients
1 cup uncooked long-grain rice
1 tablespoon vegetable oil
1/4 cup chopped onion
2 garlic cloves, minced
1 (14 1/2-ounce) can chicken broth
2 plum tomatoes, seeded and chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: cilantro leaves


Preparation
Sauté rice in hot oil in a skillet over medium-high heat 3 minutes or until lightly browned. Add onion and garlic, and sauté 2 minutes.
Stir in broth and next 4 ingredients. Cover, reduce heat, and cook 15 to 20 minutes. Remove from heat, and let stand 5 minutes. Fluff rice with a fork. Garnish, if desired.


Yield
Makes 4 servings
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GRILLED MEXICAN STEAK
INGREDIENTS
3 Tablespoons ground cumin
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
1/3 cup fresh lime juice
1 1/2 teaspoons salt
1 1/2 cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak


DIRECTIONS

In a blender, combine the cumin, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
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Corny Mexican Salad

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Lettuce, mixed salad greens


DIRECTIONS
In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. To Serve: Place lettuce and mixed salad greens on platter and spoon corn mixture on top.

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Corn Bread
INGREDIENTS
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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TEQUILA LIME CHICKEN
(I plan on serving this with sauteed tri-colored peppers and onions, along with warm flour tortillas) Toppings can be served, if desired - salsa, guacamole, etc.

2Lbs Boneless Skinless Chicken
2 Tbsp of Flour
2.5 Tbsp of Cumin
2.5 Cups of Tequila
2 Tbsp of Salt
1 Tbsp of Chili Powder
1 Tsp of Black Pepper
3 Limes for Juicing
3 Cups of Water
1 Ziploc Container or Bag

Directions:
In a Ziploc Container or Bag Put 2Lbs of Boneless Skinless Chicken or Fillets. Juice 3 Limes into mix over chicken. Add 2.5 Cups of Tequila and 3 Cups of Water to Mix, add all spices now, cumin, salt, pepper, chili powder to mix, now cover or zip and shake the mix over the chicken. Finally Wisk or sift in the flower, cover and shake or stir until flour is consistent and no lumps mixed in. Set in Fridge to Marinate for 3 Hours. Remove from refrigerator and grill or bake chicken to desired doneness.

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mary

AUTHENTIC MEXICAN MARGARITAS

Easy, quick and always a hit, these Margaritas are the real thing. The number one rule here is: No Mix. They're better this way-by far! They're also a great way to jump start any party. You can serve them on the rocks or blended, whichever way you prefer. One blender-full serves four.

4 ounces tequila
4 ounces Cointreau or Triple Sec
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
Crushed ice to top of blender
Margarita salt (coarse salt-optional)

1. Place tequila, Cointreau or Triple Sec and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!