I am making a killer Enchilada Suiza Lasagna with homemade tortillas, Cilanto Lime Roasted Veggies(adding asparagus and tomatillos asparagus looked like CRAP so I changed it to sliced nopales panels this year) on the side. Not Fried Ice Cream for dessert(recipe at the bottom, with raspberry sauce this year)
We are having our neighbors over, they are bringing another side and stuff for pina coladas
Quoting SuperPickle:I am making a killer Enchilada Suiza Lasagna with homemade tortillas, Cilanto Lime Roasted Veggies(adding asparagus and tomatillos this year) on the side. Not Fried Ice Cream for dessert(recipe at the bottome, with raspberry sauce this year)
We are having our neighbors over, they are bringing another side and stuff for pina coladas
Sounds yummy! Love the not fried icecream idea! I will have to try that.
Shrimp enchillatas....since I am pregnant no margaritas for me. :(
We are having:
Zucchini and Cheese Enchiladas
8 corn tortillas
Olive oil
2 med. zucchini, sliced
1/4 c. onion, chopped
1 sm. can green chili
1 can whole pitted black olives
1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
Enchilada sauce (recipe follows for homemade sauce)
Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.
Enchilada Sauce
1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 c. vegetable stock
1 c. tomato puree
2 tsp. chili powder add more if desired to suit taste
1 tsp. cumin
Salt and pepper, to taste
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).
Avocado Salad
4 tablespoons honey
1 tablespoon(s) lemon juice
1 tablespoon(s) finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado(s) peeled and sliced
1 big red bell pepper(s)
1 big cucumber(s)
2 big tomato(es)
1 cup(s) corn kernels cooked
In a bowl mix the honey, lemon juice, cilantro leaves, salt
and pepper to make the dressing for the salad.
Cut the red bell pepper(s), cucumber(s) and tomato(es) into long thin strips.
In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing
with a light hand. Refrigerate.





- kt674
on May. 4, 2012 at 1:47 PM