Monday, June 26, 2006

Father's Day Menu

Chips and Guacamole
Stewed Pinto Beans
Chicken Fajitas
Strawberry Cream Cake

This was a good spring/summer menu. The Guacamole is easy to put together right before serving. The pinto beans can be mostly made in a crock pot (with a little stovetop work at the end), and the fajitas are done on the grill. The cake may be made ahead of time and put in the refrigerator for 4 hours or so.

If serving vegetarians or someone who doesn't eat pork, I would separate out some of the beans, before adding the bacon. Other than that, I think the menu is flexible enough to serve people with different tastes, since the various veggies, beans and chicken can be combined in any way with the tortillas and miscellaneous toppings, like avacado, cheese, sour cream, etc.

2 or more days before:

  • Make cake ahead of time and double wrap and freeze.

    Day of meal:
  • Start pinto beans in crock pot (needs 4 hours to finish)

    4-6 hours before:
  • Take cake out 2 hours before putting together.
  • Prep fajita veggies and chicken. Wrap separately.
  • Prepare marinade and store in refrigerator.
  • Prepare Strawberry filling.

    2-4 hours before:
  • Make cream for cake.
  • Prep ingredients for guacamole, except avacados.
  • Assemble strawberry cake and store in refrigerator.

    45 minutes before:
  • Start cooking bacon and onions to finish stewed pinto beans.
  • Put chicken and veggies in marinade, separately (saving some for later) 15 minutes before grilling. Turn on grill.

    20 minutes before:
  • Start grilling chicken and veggies
  • Finish up beans

    Guacamole can be put together whenever you want to serve, very quickly.

    Remove cake a few minutes before serving.
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