The Morshedi's hosted triopley on June 7 with a Mexican theme. Nothing better than sangria on a hot summer day. Annie won the pot that night. (Annie thanks for all the photos! I stole them off Facebook.)
Classic Sangria
Serves 10
Ingredients:
1 bottle of Spanish red wine (really any dry red will work well)
1 quart orange juice (4 cups)
1 quart pineapple juice
1/2 cup sugar
Assorted fruit slices (orange, lime, strawberries, peaches, any fruit you like)
Directions:
Combine all ingredients except fruit and refrigerate for 2 hours. Serve chilled with sliced fruit garnish.
Serves 10
Ingredients:
1 bottle of Spanish red wine (really any dry red will work well)
1 quart orange juice (4 cups)
1 quart pineapple juice
1/2 cup sugar
Assorted fruit slices (orange, lime, strawberries, peaches, any fruit you like)
Directions:
Combine all ingredients except fruit and refrigerate for 2 hours. Serve chilled with sliced fruit garnish.
Hot Mexican Dip
Ingredients:
1 cup sour cream
3 oz. cream cheese
16 oz. can refried beans
1/2 cup salsa
2 tsp chili powder
1/2 tsp cumin
2 cups shredded cheddar cheese
Directions:
Blend top 6 ingredients together. Spray casserole dish. Alternate two layers of mixture and cheese. Bake at 350 for 20 minutes. Serve hot with tortilla chips.
Ingredients:
1 cup sour cream
3 oz. cream cheese
16 oz. can refried beans
1/2 cup salsa
2 tsp chili powder
1/2 tsp cumin
2 cups shredded cheddar cheese
Directions:
Blend top 6 ingredients together. Spray casserole dish. Alternate two layers of mixture and cheese. Bake at 350 for 20 minutes. Serve hot with tortilla chips.
Dry-Rub Steak with Fresh Fruit Salsa
Prep time: 25 minutes - Cook time: 12 minutes - Other: 2 hr. 35 minutes
Steak:
1 Tbs fresh lime juice
1 1/2 tsp salt
1 1/2 tsp minced garlic
1 tsp chili powder
1 tsp finely chopped fresh or 1/4 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1 (2 lb) boneless sirloin steak, trimmed
Cooking spray
Fresh Fruit Salsa:
1/2 cup finely chopped red onion
2 Tbs fresh lime juice
1/2 tsp kosher salt
1 1/2 cups finely chopped peeled mango
1 cup finely chopped peeled kiwifruit
1/2 cup quartered cherry tomatoes
1/4 cup chopped green onions
2 Tbs minced fresh cilantro
1 Tbs chopped fresh mint
1 tsp sugar
1 jalapeno pepper, seeded and minced
Directions:
1. To prepare steak, combine first 7 ingredients, rub evenly over steak. Cover and refrigerate 2 hours or overnight.
2. Prepare grill or broiler.
3. To prepare salsa, combine red onion, 2 Tbs juice, and 1/2 teaspoon salt, tossing to coat. Let stand 30 minutes. Combine mango and next 7 ingredients in medium bowl. Add onion mixture and toss.
4. Place steak on grill rack or broiler pan coated with cooking spray. Grill 6 minutes on each side or until desired degree of doneness. Place steak on a platter, let stand 5 minutes. Serve with salsa.
Yield: 8 servings (serving size 3 oz beef with 1/3 cup salsa.
Prep time: 25 minutes - Cook time: 12 minutes - Other: 2 hr. 35 minutes
Steak:
1 Tbs fresh lime juice
1 1/2 tsp salt
1 1/2 tsp minced garlic
1 tsp chili powder
1 tsp finely chopped fresh or 1/4 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1 (2 lb) boneless sirloin steak, trimmed
Cooking spray
Fresh Fruit Salsa:
1/2 cup finely chopped red onion
2 Tbs fresh lime juice
1/2 tsp kosher salt
1 1/2 cups finely chopped peeled mango
1 cup finely chopped peeled kiwifruit
1/2 cup quartered cherry tomatoes
1/4 cup chopped green onions
2 Tbs minced fresh cilantro
1 Tbs chopped fresh mint
1 tsp sugar
1 jalapeno pepper, seeded and minced
Directions:
1. To prepare steak, combine first 7 ingredients, rub evenly over steak. Cover and refrigerate 2 hours or overnight.
2. Prepare grill or broiler.
3. To prepare salsa, combine red onion, 2 Tbs juice, and 1/2 teaspoon salt, tossing to coat. Let stand 30 minutes. Combine mango and next 7 ingredients in medium bowl. Add onion mixture and toss.
4. Place steak on grill rack or broiler pan coated with cooking spray. Grill 6 minutes on each side or until desired degree of doneness. Place steak on a platter, let stand 5 minutes. Serve with salsa.
Yield: 8 servings (serving size 3 oz beef with 1/3 cup salsa.
Spanish Rice
Prep: 15 minutes - Cook: 20 minutes
Makes 6-8 side-dish servings
1/2 cup chopped onion (1 med.)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 Tbs cooking oil
1 esp chili powder
2 14 oz cans diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
1 4 ox. can dived green chile peppers, undrained
1/4 tsp salt
1/8 tsp black pepper
Several dashes bottled hot pepper sauce (Tabasco)
1/2 cup shredded cheddar cheese (optional)
Directions:
In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder, cook 1 minute more. Stir in undrained tomatoes, water, rice, undrained chile peppers, salt, black pepper, and, if desired, several dashes hot pepper sauce. Bring to boiling, reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed. If desired, sprinkle with shredded cheese.
Prep: 15 minutes - Cook: 20 minutes
Makes 6-8 side-dish servings
1/2 cup chopped onion (1 med.)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 Tbs cooking oil
1 esp chili powder
2 14 oz cans diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
1 4 ox. can dived green chile peppers, undrained
1/4 tsp salt
1/8 tsp black pepper
Several dashes bottled hot pepper sauce (Tabasco)
1/2 cup shredded cheddar cheese (optional)
Directions:
In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder, cook 1 minute more. Stir in undrained tomatoes, water, rice, undrained chile peppers, salt, black pepper, and, if desired, several dashes hot pepper sauce. Bring to boiling, reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed. If desired, sprinkle with shredded cheese.
