The 100 degree weather outside wasn't the only thing that sizzled the night of the dinner club! The Fiery Fiesta theme brought out some truly spectacular dishes: Corn and Black Bean Salad, Fire and Ice Salsa and Spanish rice to name a few! Great food shared with even greater company made for a memorable - and fiery - night to remember!
Chipotle-Spiced Shrimp Enchiladas Recipe:
1 lb of Shrimp (peeled and deveined)
10 ct flour tortillas or corn depending on preference
1 can of enchilada sauce
Mix of monterey jack and cheddar cheese
1 small can of Chipotle peppers (pureed in blender)
Cilantro
1 can of corn (no sugar added)
1 tbs Salt and Pepper
Adobe seasoning with Cumin
Preheat oven to 425 degrees.
Add salt, pepper, and adobe seasoning to shrimp and let marinate for an hour. After marinade process, coat shrimp liberally with pureed chipotle peppers. Heat skillet. Cook shrimp until just done (about 5 min), add cilantro and corn and stir.
Coat the bottom of a baking dish with enchilada sauce. Roll cheeses with shrimp mixture into each enchilada. Top enchiladas with remaining enchiladas sauce and cheese. Bake in oven for 20 min. Remove from oven and enjoy immediately with loved ones. Salud!
Summertime Sangria recipe:
2 bottles of Red Wine (used Cab)
3 oranges
3 lemons
4 limes
1 can of pineapples with juice
1 cup of Tampico juice (mango, nectarine, and orange mix)
2 can of Ginger Ale
2 cups of strawberries
2 shots of vodka or gin
Combine red wine of choice with squeezed slices of oranges, lemons and limes. Add pineapples and juice to mix along with vodka/gin shots and Tampico juice. Let marinate overnight (or if tight on time no less than 2 hours prior to serving). Before serving, add Ginger Ale, strawberries and ice. Serve with a dash of smile!
