From the Hearth

Fiesta!

Mexican food can be eaten at any time during the year, but summertime is ideal for entertaining with this festive fare. Many of the dishes have fresh fruits such as mangoes, avocados, limes or tomatoes- and while groceries carry some of those year round, they are in season during the late summer months and tend to taste much better than an imported variety coming from the other side of the world.

Mexican food can also be wonderful for entertaining. Fajitas are easy to make for a cookout, and buffet style appetizers can consist of a variety of salsas, guacamole and queso (melted cheese dips). The salsas can be made in advance, and one batch can be easily split in two for different "heats" by varying the amount of peppers.

Mexican Dishes

Fresh Fruit Sangria

3 tablespoons (3 splashes) spiced dark rum
3 tablespoons Triple Sec
1 bottle Rioja or dry red wine
2 ripe peaches, cut into wedges
2 cinnamon sticks
3 tablespoons sugar
1 lemon, sliced
1 orange, sliced
handful of strawberries
soda water

1. Mix Rum, Triple Sec and wine together in large pitcher or punchbowl. Add cinnamon sticks, sugar, lemon, orange and peaches.

2. Let chill for several hours. One hour before serving: Crush the strawberries a bit first with sugar to release juices. Add to the mixture and let chill.

3. Pour some over ice cubes and toss in a garnish of fresh fruit. Top each glass off with a splash of soda water.

Black Bean Salsa

2 (15 ounce) cans black beans
1 cup frozen sweet corn, thawed
1 (10 ounce) cans diced tomatoes with green chile peppers
2 fresh tomatoes, diced and seeded
2 bunches green onions, chopped
1/2 cup onion, chopped
4 sprigs fresh cilantro, finely chopped
salt and pepper to taste

1. Drain cans of black beans very thoroughly. Do not drain the diced tomatoes.

2. Combine all ingredients together. If possible, refrigerate for several hours before serving so the flavor can deepen.

3. Top with a sprinkle of diced tomatoes, chopped green onions and cilantro.

Pico de Gallo (fresh chunky salsa)

3 ripe tomatoes, seeded and chopped
1/2 red onion, chopped
1 jalapeno, seeded and minced
6 cilantro springs, chopped
3 garlic cloves, minced
Juice of 1 lime
salt, pepper to taste

1. In a mixing bowl, combine all ingredients together.

2. Let stand at least 15 minutes before serving.

Sweet Potatoes with Lime and Cilantro

4 sweet potatoes
fresh lime juice from two limes
1/2 cup olive oil
handful of chopped fresh cilantro
kosher salt and coarsely ground pepper to taste

1. Wash and peel sweet potatoes. Cook potatoes in boiling water for 4-5 minutes. Drain and cool.

2. Slice potatoes approximately 1/4 inch thick.

3. Whisk together all other ingredients.

4. Place in bowl and toss with olive oil and salt and pepper.

5. Grill slices for 4 minutes until lightly charred. Drizzle with lime-cilantro mixture and serve.

Vegetarian Burritos

1/2 onion, chopped
1/2 pound mushrooms, sliced
1 tablespoon oil
1 large bunch spinach, washed and dried well
1 cup frozen corn, thawed
1 cup canned black beans, rinsed well and drained
Juice of 1/2 lemon
3/4 cup grated mexican blend cheese
salt and pepper to taste
several flour tortillas

(optional: 1 finely diced and seeded jalapeno pepper or a handful of chopped cilantro)

1. In a heavy skillet, saute onion and mushrooms in oil, until golden and tender.

2. Add spinach to the skillet and stir until wilted. Add beans, corn, lemon juice to the mixture and stir.

3. Salt and pepper to taste. Toss in the cheese, and stir until it melts.

4. Place a moderate amount of filling between tortillas and roll up burritos. Top with salsa and sour cream, if desired.

Chicken Enchiladas

16 oz Sour cream
16 oz Cream of Chicken Condensed soup
1 small can chopped green chilies
2 cups Shredded cheese (or more to taste)
1/2 pound cooked chicken breasts - diced
12 fajita or soft taco size flour tortillas

1. Mix the sour cream, cream of chicken soup, and green chilies together in large bowl. Separate the mixture in half, and reserve one half to use as the topping.

2. Spray rectangular casserole pan with cooking spray so tortillas do not stick. Mix the diced chicken into the remaining sourcream/soup/chilies mixture and spoon a line into center of the tortilla. Add a sprinkle of cheese, roll and place into pan.

3. When pan is filled with enchiladas, use mixture that was set aside to cover completely. Sprinkle cheese over top.

4. Cook at 350 degrees for 30 minutes or long enough to heat thoroughly.

Spicy Salmon

1 tablespoon olive oil
several chopped shallots
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
1 14 1/2-ounce can crushed tomatoes
1 pound salmon fillets (or red snapper)
Lime and lime zest

1. Heat oil in large skillet and add chopped shallots. Sauté until shallots are tender.

2. To shallots, add green chilies, a handful of the chopped cilantro. Stir the mixture well and add drained tomatoes.

3. Salt and pepper the fish fillets lightly and place on top of the tomato mixture. When the sauce simmers, cover and reduce heat. Simmer until fish is opaque throughout.

4. Remove fish and let rest on serving dish- squeeze one half lime over the fish.

5. Reduce sauce over low heat until thickened. Salt and pepper sauce to taste. Drizzle sauce over fillets, and top with fresh chopped cilantro and lime zest. Garnish with lime slices and serve.

If anyone would care to submit one of their favorite recipes, this one can be reached at kaylee{G}