Amigos- it’s Mexican night! I hope you brought your sombreros and party panties because tonight I’m sharing some muy fresh, yummy, and easy, summer time recipes that are perfect for a night on the patio- with a pinch of a Mexican flare. Ole! I’ve also included a spicy twist on a tequila cocktail from a previous post, down at the bottom of today’s post. Or you could just do shots. . . either way works to get you started prepping. (I’ll have both, thanks.)
Before we look at the ingredients for this first recipe- ask yourself: can one really ever get enough garlic? I vote “no”: garlic probably my favorite ingredient of all time. So when we decided to do a healthy Mexican night-in- I wanted to make some extra garlicky Chimichurri to go with our steaks. (Can I say how great this has been to have left overs of? I served it over some tacos al pastor along with some left over queso fresco and I was in Mexican heaven! YUM.) So- that’s my disclaimer- if you don’t like garlic just hold your horses back a bit when following this recipe.
I’m posting a few recipes tonight (all of which were served together for one meal), and none of them on recipe cards since they are all super easy- made with fresh ingredients that that really only require some slicing and dicing. I hope this post gives you some inspiration for a yummy, fresh meal at home that doesn’t blow up that summer bikini body! So get your knife and cutting board out- and pour yourself a tequila!
First, let’s take a quick look at Chimichurri- the ketchup of Argentina (I was thinking of you Lionel Messi and you’re welcome at my house any time). While this isn’t traditionally a Mexican sauce- I think it has that glorious Latin flavor to it and jeez do I love it on a steak. Shall we call it Latin night, instead? Anywho, Aaron happened to purchase filets and ribeyes instead of skirt or flank steak, which I believe is usually paired with Chimichurri. But hey- it’s grilled beef. You want to serve it with skirt or flank- do yo thang! (Speaking of steaks- if you haven’t been to Market District in Carmel and you’re from Indy- do yourself a favor and get up there stat. You won’t be sorry! My new fave store- and their meat selection (along with every other section) is beyond amazing)).
Chimichurri:
- large handful of parsley
- large handful of cilantro (stems are ok)
- 3 cloves fresh garlic
- 2 cloves roasted garlic (this was my not-so secret super ingredient- POWER PUNCH!)
- 2 Tbsp chopped red onion
- 1 Tbsp hot red pepper flakes
- 1 Tbsp fresh squeezed lime juice
- dash of salt
- dash of pepper
- 4 Tbsp vinegar (I used Cherry Apple Cider vinegar)
- blend in mini food processor and serve! (I use this mini Cuisinart 3 cup food processor– I have two because I make so many sauces at a time!)
Next up- Shrimp and Indiana Sweet Corn with honey lime vinaigrette.
Hi. I’m Kelli, I’m from Indiana and I love anything with sweet corn in it- ya dig? Annnndddd, this was my favorite part of the meal.
Shrimp Salad:
- 3 ears Indiana sweet corn, cooked and sliced off the cob
- 1 lb peeled, deveined shrimp, cooked (I sauteed them with some olive oil and garlic- of course)
- 1 red fresno chile, de-seeded and minced (plus a few slices for garnish)
- 1 handful cilantro, minced
- 1 mango, peeled and cubed
- 1 peach, pealed and cubed
- 2 Tbsp red onion, minced
- 2 cloves garlic, minced
- Mix all together and toss in vinaigrette (recipe below)
Honey Lime Vinaigrette:
- 1/4 cup fresh lime juice
- 1/2 cup extra virgin olive oil
- 1 clove garlic
- zest of one lime
- 3 tbsp honey
- dash of sea salt and pepper to taste
- dash of Sriracha
Last but not least- this roasted zucchini was super easy and delicious! I had thirds!
Roasted Zucchini with queso fresco:
- 4 sliced and quartered zucchinis
- 1 Tbsp roasted red pepper flakes
- 2 cloves sliced garlic
- 2 Tbsp sugar
- dash sea salt and pepper to taste
- 1/4 c extra virgin olive oil
- 1/2 queso fresco
- Toss zucchini, pepper flakes, garlic, sugar, s&P and olive oil. Spread evenly and cook at 400 degrees (F) for 15 minutes. You don’t want them to all touch and steam instead of roast- if they steam they will be soggier rather than have a little crisp.
- broil on high for 5-10 minutes until you start to see some edges begin to crisp and brown.
- Remove and toss again. Put in a serving dish and top with queso fresco and chopped cilantro for garnish.
So, now that you’ve made all this great food- don’t you want a tequila cocktail to wash it down? Check out my Ancho Chile Peach Margaritas, here!
I hope this gives you some easy, fresh and healthy ideas for your own at home Mexican/Latin inspired night on the patio. I’d love to hear your favorite dishes for a patio fiesta- comment below!
