Yesterday was absolutely gorgeous and we were able to enjoy a Siesta Sunday with our favorite neighbors. The Feks came over for dinner and it was nice enough to eat outside and too early in the season to be bothered with bugs!
|Olive's first Fiesta meal!
|I think she likes it!
Big brother Ev had his very own Ev sized table and enjoyed Chris' special salad!
|We love this boy!
We grilled chicken for tacos, made a huge pot of beans, fresh salsa, green sauce and guacamole.
After dinner spinners were flying from the maple (with help from Chris and Joe)....
Ev & Mike did their best to catch them!
|Joe helped Ev shake the tree.
|Chris helped, too!
Olive and Chris contemplated the garden for a while.
Ev with the beautiful garden stake he surprised me with yesterday! I am the luckiest ChaCha ever!
Olive and Gabby had some girl time.
|Olive is SO BIG!
I have to admit that the second best part of our fiesta and siesta meals with the Feks are the leftovers! The point of this Meatless Monday post is reinventing leftovers into a satisfying vegetarian meal. These burritos are one example.
The Tortilla Factory Gluten Free Wraps make great burritos. They are the closest we’ve found to large flour tortillas. I soften them quickly on a large cast iron skillet, fill with our favorite burrito filling and roll. We went more than a little crazy with these when we found them – it was so nice to have a “real” burrito texture and flavor.
Joe, being the burrito purist prefers beans (or beans and meat but not on a Meatless Monday) and cheese. Any and all veggies on the side.
I, on the other hand, like to stuff mine full of veggies and beans and spoon some of Gabby Green Sauce and dollop some ChaCha’s Salsa and Guacamole on the side.
I cooked up some kale and carrots in a bit of olive oil to add to my burrito- maybe not for everyone - but I loved it.
Burritos can be filled with anything you want and really don’t need a recipe but here are our two favorite Fiesta Friday/Siesta Sunday sauce/salsas to top your own burritos.
Gabby’s Green Sauce
Gabby’s Green Sauce is best freshly made. It gives a fresh, hot blast to any Mexican food.
1 large bunch Cilantro, wash carefully but just tear into pieces, stems are okay
1 Serrano Chili, sliced down the center and deseeded
4 ounces Lime Juice
½ teaspoon Cumin Powder
½ teaspoon Salt
Dash of Garlic Powder
Blend on high until completely liquefied. Store in fridge until ready to serve, shake before pouring. Keeps about two days if it lasts that long. The cilantro and lime cut the heat of the chili a bit so it isn't as hot as you’d think.
2 cans (14 – 15 ounce size) Organic diced tomatoes or equivalent fresh tomatoes in season (divided)
1 large onion, chopped (divided)
1 Serrano Chili sliced down the center and divided
1 ½ ounces Lime Juice
1/ teaspoon Cumin Powder
½ teaspoon salt
½ teaspoon pepper
1 to 2 cups Cilantro, chopped
In order to get the texture I like I put most of the ingredients into the blender (reserve one can of tomatoes, half of the onion and all of the cilantro) and totally puree them. This will ensure the spices and chili are evenly dispersed. Then I add, in this order, the other can of tomatoes, the chopped onion and the chopped cilantro and barely mix it on low. I stop it as soon as the cilantro moves down to the bottom of the blender container. Any longer and it will be pureed. It will still taste great but we prefer a little more chunky salsa. Vary your chilies from Jalapeno to Habanero to vary the heat.