(photo by Charley Star)

Wednesday, May 5, 2010

Happy Cinco de Mayo!

E-mail subject today from a fellow dinner club member: HAPPY CINCO DE MAYO!

First reaction: Oh ya! Let's celebrate!

Next Reaction: I have to revamp my dinner menu to coincide with this celebration! I told my fellow dinner-club members to head over around 5:30. Hoping this would leave plenty of time to get to the store and prep. I knew I had to make my mom's black bean and feta dip: fast, easy and delicious!

Original Menu:
Sauteed Shrimp
Roasted Tomatoes
Angel-Hair Pasta

Revised Menu:
Black Bean and Feta Dip
Mexican Spiced Shrimp Quesadillas
Refried Beans
Southwestern Rice

Black Bean and Feta Dip:
2 cans black beans, rinsed and drained
8 oz. package feta cheese
small can chopped black olives
1 bunch of cilantro - chopped
1 bunch green onions - finely chopped
Red Wine Vinaigrette

Layer all of the ingredients in a serving dish. Top with Red Wine Vinaigrette. Serve with tortilla chips. Simple, yet delicious!

Skinny Girl Margaritas:
Also tried making this margarita recipe for the first time. I must say, I was quite disappointed. I spent a lot of time juicing the limes, but found the result too tart. So I went with the traditional Gray family recipe: frozen limeade, tequila, cointreau (or triple sec) and ice in the blender. Tasty!!

After my friends left, I made dinner for the fiance. I made Mexican-spiced shrimp quesadillas, refried beans and rice. Perfect ending to the Cinco de Mayo celebration!

1 comment:

  1. I want to see the shrimp quesadilla recipe! ;)

    - a fellow dinner clubber