Need ideas for sides with fajitas

[brendat4]

We're having a backyard party in a couple of weeks and we'll be serving fajitas (my husband's "specialty") and fixin's. I'm looking for some new ideas of what to serve with them besides the traditional beans and rice. I neat salad might be nice but I'm not sure what kind (leafy or something else). Also, any suggestions for desserts and/or decor. are welcome. Something that I can make ahead would be even better. I'd love to hear your ideas!

[Jen]

There was a great recipe for a mango and roasted corn salad last year - June maybe? It was in the issue with all the corn recipes. It was really great. I don't remember it being really spicy, but if you wanted more "Mexican" you could add a jalapeno. I think it would go great with fajitas, and the mango makes it nice and "springy".

[brendat4]

oooh yum! All those ideas sound good. I especially like the lemony ideas since I LOVE anything lemon. I will check my 2001 annual cookbook for the mango & corn recipe. Keep the ideas coming!

[woodsl]

I also have a recipe for homemade Lemon Custard Ice Cream that is really good if you are interested in serving homemade ice cream. I know homemade ice cream is kind of a pain to make (although I actually like making it), but you could make it ahead of time and put it in the freezer. Just let me know if you want me to post it.

[Terrytx]

This would be a great salad to serve with fajitas, sub black beans, pinto, beans or kidney beans for thosr called for in the recipe. This salad is very good!


* Exported from MasterCook *

Blue Ridge Garden Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Blue Ridge Garden Salad
Hagertown (MD) Herald Mail On-Line Cookbook

2 dried chipotle chili peppers
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground all-spice
1/8 teaspoon freshly ground black peppercorns, or to taste
1/8 teaspoon salt
15 1/2-ounce can crowder peas or black-eyed peas, rinsed and drained
15 1/4-ounce can whole kernel corn, rinsed and drained
1 cup cooked rice
1 cup seeded and chopped plum tomatoes
1/2 cup diced red bell pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro

Place chipotle peppers in small bowl; cover with warm water. Let stand 30 minutes. Drain and dice.

In a large bowl combine chipotle peppers, lime juice, olive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly.

Add peas, corn, rice, tomatoes, bell pepper, green onions and cilantro. Toss thoroughly to coat. Salad can be covered and
refrigerated, or served immediately. Serve on crisp salad greens with baken tortilla chips, if desired. Serves 6.


Nutrition facts per serving: 236 calories, 6 grams fat, 0 milligrams, cholesterol, 371 milligrams sodiu, 39 grams carbohydrates, 10 grams fiber and 10 grams protein.

[lindrusso]

brendat4,

I had the same sort of party last summer and many BB members came to my rescue with wonderful recipes. Here's a link to that thread. There were so many recipes, that I didn't get a chance to try most of them - I'll have to do it again this summer!
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010301-1-000706.html



[This message has been edited by lindrusso (edited 04-21-2001).]

[brendat4]

I'd love the recipe--sounds delicious--but I don't have an ice cream machine so am afraid I'm out of luck on that one. If it's a kind I can make without a machine, please post! Thanks!

[Mamasue]

woodsl...please post...I can taste it as I type! Thanks http://www.cookinglight.com/bbs/biggrin.gif

[ljordan]

I'd suggest a fruit or berry parfait. They're really light and colorful. Just choose a colorful mix of fruits or berries, get some light cool whip or a light pudding or custard and make them ahead of time. I've done them with just strawberries too (because I love them!) and they were a big hit!

Originally posted by brendat4:
I'd love the recipe--sounds delicious--but I don't have an ice cream machine so am afraid I'm out of luck on that one. If it's a kind I can make without a machine, please post! Thanks!

[kwormann]

Id try the Margarita Cheesecake that was posted recently! (With margaritas, of course)

Kim

[woodsl]

Originally posted by Mamasue:
woodsl...please post...I can taste it as I type! Thanks http://www.cookinglight.com/bbs/biggrin.gif

Here it is:

Lemon Custard Ice Cream

2 cups sugar
1/4 c. flour
1/4 t. salt
1 quart milk
4 eggs, beaten
1 cup lemon juice
3 cups whipping cream

Combine sugar, flour and salt in a saucepan and gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cool two minutes. Blend a small amount of hot mixture into the eggs. Return the egg mixture to the saucepan. Cook one minute; do not let the mixture boil. Transfer to a large bowl. Add lemon juice. Chill until cool. Blend in the cream. Freeze in ice cream freezer according to manufacturer's directions. If I recall, this makes a little over a half gallon. If you have a gallon capacity freezer, I won't recommend doubling the recipe, I think that would be too much. Perhaps one and one/half times the recipe.

I have not made this in a long time, but all this talk about lemons reminded me of it. I may have to make it soon. It is not too tart, but creamy and delicious. If you like really tart lemon desserts, you should add more lemon juice. As you can see, this is not a light recipe, but you could probably lighten it.


[This message has been edited by woodsl (edited 04-21-2001).]

[KimKelly]

I know you said that you don't want traditional beans and rice, but I made this wonderful bean dish that I thought I would share anyway. Unfortunately it was one of those that I threw together and did not measure.

Black Beans on the side

1/2 chopped onion
1/2 chopped pepper (I used red)
2 cans rinsed black beans
Cumin
Oregano
Crushed dried chipole chili
1 clove minced garlic
water
chopped cilantro
lime juice

I sauted the onion and pepper in a small amount of oil, then added the beans and spices. I'm so sorry that I didn't measure the spices. I used the most of cumin, maybe 1/2 teaspoon or a bit more. I few shakes of the dried oregano (it did come out fast...) and a pinch of the dried chipolte chili. I covered everything with water and let it simmer for the afternoon. Then about 10 minutes before serving I added the cilantro and lime juice. We are big cilantro fans, so it was a very good fistfull of the chopped green stuff. And about 1 teaspoon of lime juice.

I served it with toppings of sour cream, shredded cheese and green onions.

This is definitely something you could make ahead then put in the slow cooker to keep warm.

Everyone really enjoyed it, hope you do too.

Kim

[woodsl]

I don't have any specific recipes, but I would think a corn salad or a corn relish would be good (maybe one that has some jalepeno peppers in it). I know I have also seen recipes for black bean/corn salad or relish. Somewhere I have a recipe for a sort of a corn pudding or souffle that has peppers in it. I think I can find that one for you if you want it.

Otherwise, I think a green salad with a vinaigrette dressing would be good. Perhaps add some red onion, jicama and avacado to it.

As for dessert, I like anything lemony after mexican food - how about the lemon swirl cheesecake, lemon bars or lemon pie. I also like lemon sherbert served with homemade ginger snaps. Yum Yum! Or - it seems a lot of mexican restaurants have pralines - I have a recipe for Praline Poundcake (it's from Emeril Live). I will post it if you want it. It is very good.

Sharon



[This message has been edited by woodsl (edited 04-21-2001).]

[Mamasue]

THANK YOU woodsl! Somehow I figured that this wouldn't be light, but thats okay....we all need to indulge once in a while. I have my ice cream freezer already in the freezer and I just may make it today. http://www.cookinglight.com/bbs/smile.gif

[woodsl]

Mamasue,

If you make it today (or when you make it), let me know if it's as good as I remember. My DH doesn't particularly like lemon dessert (I know. I'm not sure what's wrong with him), so, I haven't made this in over 10 years.

Sharon