DebLynn
Senior Cook
I'll start this one today 'cause I'm excited about today's dinner menu. Thanks to the many suggestions I got when I posted for some ideas for a Mexican menu. I'm having company over for food and playoff football,
I'm putting shrimp on a short skewer and its marinating in a tequila lime vinaigrette. Those will be grilled and served with whole grain chips and tomato salsa. Then, I have chicken breast marinating in chili seasoning, lime, garlic and oil. That will be grilled and sliced thin for fajitas with red and green peppers and onions. Fajita toppings will be shredded cabbage, diced tomato and sliced avocado. Black bean and corn salsa as a side and I'm making a yellow rice (with achiote) as another side.
Dessert is Edy's vanilla ice cream (that is our splurge- love the Edy's!) topped with a frozen fruit mix that I got frozen at Trader Joe's- mango, pineapple, stawberry and blueberries in a simple syrup.
Strong coffee and Corona.
thankfully the cable guy just left after restoring my cable reception, just in time!
I'm putting shrimp on a short skewer and its marinating in a tequila lime vinaigrette. Those will be grilled and served with whole grain chips and tomato salsa. Then, I have chicken breast marinating in chili seasoning, lime, garlic and oil. That will be grilled and sliced thin for fajitas with red and green peppers and onions. Fajita toppings will be shredded cabbage, diced tomato and sliced avocado. Black bean and corn salsa as a side and I'm making a yellow rice (with achiote) as another side.
Dessert is Edy's vanilla ice cream (that is our splurge- love the Edy's!) topped with a frozen fruit mix that I got frozen at Trader Joe's- mango, pineapple, stawberry and blueberries in a simple syrup.
Strong coffee and Corona.
thankfully the cable guy just left after restoring my cable reception, just in time!