Last Friday our “Ladies Who Lunch” group met at photographer, Donna MacPherson’s, wonderful beach house here on the island. Having eaten at her home on several different occasions, I suspected we were all in for a treat. We continued my birthday celebrations….which have finally finished now that April is here. The menu was Mexican Fiesta style with all of the salsa’s and dishes made from scratch and beautifully presented. Donna has been generous in sharing some of the recipes from the meal we so enjoyed! Margaritas were the beverage of choice, thanks to Buddie….gotta love him! I am so very blessed to have such a wonderful circle of friends who care about each other and enjoy getting together to share meals, happy times and even sad ones when they happen. I hope you’ll love making and eating these wonderful creations as much as we all did! All photographs have been lovingly taken and shared by Donna MacPherson!
This salad was a combination of fresh greens picked that morning from Donna’s raised beds. She added sliced avocado, homemade corn cakes, crisp tortilla strips and this delicious dressing.
Mexican Salad w/ Honey Lime Dressing
Honey Lime Dressing
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1⁄4 cup fresh squeezed lime juice
1/4 cup tablespoons GIOO Lime infused olive oil
1/4 cup GIOO Honey & ginger infused white balsamic vinegar
2 tablespoons honey
Mix all ingredients well with a whisk. Pour over salad to serve.
No Mexican Fiesta is complete without homemade salsa! This was some of the best I have ever tasted!
Smoky Chipotle Salsa
Yields Approx. 1 Quart
(1) 28 ounce can diced tomatoes
3 -5 garlic cloves, finely chopped
1⁄2 bunch fresh cilantro, coarsely chopped
1 small red onion, finely chopped
1 small chipotle chile, finely chopped
1 roasted bell pepper
1 teaspoon canned adobo sauce
1⁄2-1 teaspoon sugar
1 lime freshly squeezed lime
1 teaspoon freshly ground pepper
Put all ingredients in blender or food processor and process until smooth.
If you prefer a chunkier salsa, just mix ingredients together in a large bowl.
Best when freshly made, but you may cover and chill until ready to serve.
This yummy black bean and corn relish would be good on just about anything!
Mexican Corn & Bean Relish
Yields 3 cups
2 garlic cloves, minced
1 small onion, chopped
1⁄2 red bell pepper, chopped
1⁄4 cup cilantro, chopped
1 (12 ounce) can corn, drained
1 (12 ounce) can black beans, drained
1⁄2 ounce tequila
1 lime
1 tblspn GIOO Olive Oil
1 tblspn GIOO Grapefruit Infused Balsamic Vinegar
1⁄2 teaspoon red pepper flakes (optional)
Sautee garlic, onion and pepper in the olive oil until soft.
Add the corn and beans.
Fill a shot glass with tequila and pour over the mix.
Add in the red pepper flakes (you can adjust the amount depending on the heat you like).
Mexican Rice
8 – 12 Servings
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapeños
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
1 lime
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapeños and discard. Mince remaining jalapeño. Set aside.
These are the yummiest chicken enchiladas! Easy and simple to prepare.
Green Chicken Enchilada’s
Yields 10 Enchiladas
4 cups Salsa Verde (Green Enchilada Sauce)
1 pint Whipping Cream
1 bunch cilantro (leaves chopped about 1 cup)
3-4 cups Jack Cheese Shredded
4 Chicken Breasts cooked and chopped
10 flour tortilla’s (soft taco size)
Oil for frying
Combine the salsa verde, whipping cream and cilantro in blender. Blend until incorporated 15-30 seconds.
In a medium frying pan put enough oil to cover the bottom of the pan. Heat to low-medium heat and lightly fry one tortilla on both sides, just enough to warm it.
In a baking dish pour about half of the sauce mixture in the bottom. Place the tortilla into the dish starting at one end, place some cheese, chicken and roll into enchilada. Repeat this until you have all the tortillas filled and lined up next to each other.
Pour the remaining sauce over the rolled enchiladas. Top with shredded cheese.
Bake @ 350 degrees F approximately 30 – 40 minutes.
3 Responses
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Bonnie Del Rosal Says:
The “ladies who lunch” sound great! Super menu…will save and share! Thanks…and Happy Easter Melissa 😉
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Melissa Says:
Bonnie, you’d love them all! We have a great time!
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Ann Payne Price Says:
Fantastic looking food! Donna is such a good photographed and she must be a good cook too.
Thanks for sharing.
