Cinco de Mayo: Black Bean & Mango Salsa

May 2, 2013 1 Comment

gluten-free healthy cinco de mayo fiesta party appetizer bean dip mango salsa homemade simple quick last-minute

For me, Cinco de Mayo is a great excuse to have friends over for a casual Mexican-inspired feast.  I like to serve a few different types of salsa, and this black bean and mango combo is one of my favorites.  It has a mild kick from the jalapenos, which is balanced perfectly by the sweetness of the mango.  The black beans give the salsa some heft and a healthy dose of fiber.  This dish is naturally gluten-free – just be sure to serve it with gluten-free tortillas chips.

This salsa is a hit with kids too.  My little one loves having a little plate of this to herself – with or without the chips.  I served it at her 2nd “bee-day” party because the colors went with our bumble bee theme.  Be sure to seed the jalapenos to make this dish mild enough for kids, or keep the seeds in if you want to add more heat for a gown-up crowd.

Serve leftovers of this salsa over seared tuna crusted with cumin or tilapia.  Leftovers will last for a few additional days in the fridge, but it’s best eaten within a day if you’re after a pretty presentation (the colors will not be as vibrant and the salsa will meld a little more after a few days in the fridge). [Read more...]

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Filed Under: Appetizers, Backyard BBQ, Cinco de Mayo, Dairy-free, Fiesta, Gluten-Free, healthy recipes, Vegetarian Tagged With: , , , , , , , , , ,

Hip Tip: Mexican Blanket Tablecloths

May 5, 2012 Leave a Comment
     
Repurpose a traditional striped or diamond-patterned Mexican blanket as a tablecloth or table runner for a Cinco de Mayo or fiesta theme party.  It’s a simple and inexpensive way to add color to your table.  For an al fresco party, lay several Mexican blankets on the ground to form a casual seating area. Set out small side tables, stools or trays around the blankets to provide a resting place for drinks.  For an indoor party, cover your couch, chairs or floor with Mexican blankets to add a festive (and spill-proof) look to your living space.

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Filed Under: Cinco de Mayo, Fiesta Tagged With: , , , , , , ,

Black Bean Enchiladas

September 15, 2008 5 Comments

These enchiladas are great for serving a crowd. You can prepare them in advance, giving you more time to enjoy your own party. While they are vegetarian, hungry meat eaters love them too.


Black Bean Enchiladas

1 can mild enchilada sauce

1 can black beans, drained and rinsed

1 can fat free vegetarian refried beans

1 red bell pepper, chopped

1 jalapeno pepper, seeded and minced (optional)

1/2 large Spanish onion, chopped

1 package 8” whole wheat or corn tortillas

8oz chipotle cheddar or pepper jack cheese, shredded

chopped cilantro for garnish (optional)


1. Preheat oven to 350 degrees. Coat large frying pan with nonstick cooking spray or a drizzle of olive or canola oil. Sauté peppers and onions over medium-high heat until soft.


2. Add in black beans, refried beans and 1/2 can enchilada sauce and mix into onion mixture. Cook over medium-low heat for 3-5 minutes, stirring to incorporate all ingredients. Remove from heat.


3. Pour a little enchilada sauce in the bottom of a rectangular casserole pan so that the enchiladas don’t stick to the bottom when baking.


4. To assemble enchiladas: fill each tortilla with about ¼ C. of the bean mixture and a little shredded cheese, then roll up (leaving ends open) and carefully place in prepared casserole pan. Repeat until all tortillas are filled, lining each tortilla up against the next, forming a row.


5. Pour the remaining enchilada sauce on top of enchiladas; top with remaining shredded cheese.


6. Cut a sheet of tin foil large enough to cover the pan. Spray one side of foil with nonstick cooking spray. Cover pan with foil (sprayed side down) and bake for about 30 minutes.  Remove foil and cook uncovered for an additional 5-10 minutes, until cheese is melted and bubbly. Sprinkle with chopped cilantro before serving.

  • This recipe serves 4-6 people, but can easily be doubled and you can cook two pans at once (though you may need to extend the cooking time by about 15 minutes)

  • Prepare the enchiladas up to a day in advance and bake them right before serving.

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Filed Under: Cinco de Mayo, Fiesta, healthy recipes, Main Course, Recipes, Vegetarian Tagged With: , , , , ,

Fiesta

September 8, 2008 Leave a Comment

Here are some pictures from the fiesta theme party the Hip Hostess threw to give you some ideas for your next hip fiesta.

 

The Serving Pieces:

Festive reds, blues and bright stripes coordinate to make these pieces fiesta ready.


The Utencils:

Utencils wrapped in cloth napkins and tied with rafia makes it easier to grab everything all at once. 


The Flowers:

Bright lime green and muted pink and orange flowers coordinate with the stripes in the napkins and the color on the plates without being too matchy-matchy.

 

The Favors:

Homemade spiced pepitas (green pumpkin seeds frequently used in Mexican cuisine) wrapped in clear cello bags and tied with rafia are a salty treat that go well with margaritas and make a great favor for friends to take home.

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Filed Under: Cinco de Mayo, Edible Treats, Fiesta, Party Favors, Presenation Ideas Tagged With: , , , , , , ,

Warm Peach Salsa & Goat Cheese Dip

August 13, 2008 6 Comments

This appetizer is divine.  The sweetness of the peach salsa marries wonderfully with the tanginess and creaminess of the goat cheese.  It is excellent served with whole wheat pita chips or blue corn tortilla chips.  Not only does it look impressive when served bubbly out of the oven, but the taste is even more impressive for such a simple appetizer.

Toast the nuts up to 2 days in advance and make the cheese disk up to 1 day in advance.  If you make the disk in advance, all that’s left to do is pour the salsa over the top and pop it in the oven when your guests arrive.  By the time everyone has a drink it will be ready to serve.

Warm Peach Salsa & Goat Cheese Dip

 

½ C. pine nuts, toasted

8oz goat cheese, softened

8oz low-fat cream cheese or Neufchtel, softened

2 C. Organic peach salsa

Chopped cilantro for garnish (optional)

 

1.       Preheat oven to 350 degrees.  Spread nuts on a dry baking sheet and toast in the oven until very slightly golden brown and fragrant (about 5 minutes).  Remove from oven and cool in the bottom of a mixing bowl.  This can be done up to 2 days in advance. 

 

2.       Once the nuts have cooled, add the softened cheeses to the bowl and fold the mixture together until well combined.  Lay a large piece of plastic wrap on the counter and turn the cheese mixture out into the center of the plastic wrap.  Shape into a circular disk, fold the plastic wrap around the cheese and put in the refrigerator to harden.  This can be done up to 1 day in advance.

 

3.       Preheat oven to 350 degrees.  Place the cheese disk into the bottom of a pie plate (preferably deep dish) and pour the peach salsa over the top of the cheese.  Bake until bubbly, about 15 minutes.  Sprinkle with chopped cilantro, if you are using it.  Serve immediately with cumin dusted pita chips or tortilla chips. 

 

Serves 12 as an appetizer

 

·        Watch the pine nuts closely while you toast them – they can burn very easily.

·        You can modify this recipe by substituting another type of nut, such as chopped walnuts, for the pine nuts.  Other nuts will take slightly longer to toast than the pine nuts.

·        Although my favorite salsa for this recipe is peach (because of the sweetness) you can substitute your favorite type of salsa instead.

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Filed Under: Appetizers, Cinco de Mayo, Fiesta, Gluten-Free, healthy recipes, party food, Recipes, Tapas, Vegetarian Tagged With: , , , , , , , , , , ,

Fiesta Menu

August 8, 2008 Leave a Comment

 

A fiesta makes for a great summer theme party.  A south-of-the border menu lends itself to some simple, no-cook recipes and delicious frozen drinks.  I used the menu below for a summer fiesta theme party I threw on my roof-top.  The menu was based on fresh, local ingredients that are at their prime this time of year.  Check back over the next few days for posts with recipes and pictures.

   

Fiesta Menu

 


Appetizers

Warm Peach Salsa & Goat Cheese Dip with Cumin Dusted Pita Chips

Texas Caviar (Bean) Dip with Fresh Sliced Vegetables

Tortilla Chips with Salsa Fresca, Chipotle Salsa & Avocado Dip

Sweet Potato Fries with Avocado Dipping Sauce

 

Main Event

Black Bean Enchiladas

Organic Beef Taco Bar (warm corn tortillas, beef taco filling, shredded chipotle cheddar cheese, sour cream, salsa fresca & guacamole)

Chipotle-Citrus Slaw

 

Dessert

Margarita Key Lime Pie with Toasted Almond & Graham Cracker Crust

Mellon Ball Fruit Salad with Honey-Lime Dressing

Mexican Chocolate Brownies

 

Drinks

Mexican Beer (Corona, Negra Modelo)

Frozen New Jersey Peach Margaritas

 

Favors

Sweet and Spicy Toasted Pepitas

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Filed Under: Cinco de Mayo, Dinner, Fiesta, Local Menu, menus, Summer, Theme Parties Tagged With: , , , , , , , , , , , , , , , ,
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