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
Bread
Salad
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!
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!!
I want to see the shrimp quesadilla recipe! ;)
ReplyDelete- a fellow dinner clubber