Need Mexican dish for potluck

[PamE]

We're celebrating our pastor's 25th anniversary at the church this weekend and are having a potluck Saturday night. The church is serving the birria and dessert and I refuse to take rice, beans or tortillas since mine won't be as good as the authentic stuff others will bring! :lol: :licklips: I'd like to take something that I can cook and serve in the crockpot (easier to keep warm) but I'm drawing a serious blank. Any suggestions?

Btw, I tried to find a link to explain birria, but since most said "goat stew" I gave up! 8o I sincerely think that our birria will not be made with goat! 8o

[littlesista06]

....tamales??

[PamE]

....tamales??

Hmmm... I'm thinking that would fall under the category of "other", like the beans, tortillas and rice. ?( Living on the border, it's hard to live up to expectations, lol! (how's that for a grammatical trainwreck of a sentence?) Shoot, I'm even afraid to do soup! :rolleyes: It's all pretty anonymous as to who brings what... but it's hard to take a full crockpot back home with you 'cause nobody would touch it! :lol:

[littlesista06]

Oh okay. Well, why not just some fresh fruit or a salad? If there's going to be all those heavy sides (beans, tamales, etc.) would you want to take a "light" dish?

[angie r]

I made this last night, you could probably just mix it all up in a crock pot. I really like sista's idea of doing something light, or maybe a corn casserole?

Salsa Chicken Rice Casserole
"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
INGREDIENTS:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken
breast halves
2 cups shredded Monterey
Jack cheese
2 cups shredded Cheddar
cheese
1 (10.75 ounce) can condensed cream of chicken
soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
4 cups cooked white rice

DIRECTIONS:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

[Diane]

I made this last night, you could probably just mix it all up in a crock pot. I really like sista's idea of doing something light, or maybe a corn casserole?

Salsa Chicken Rice Casserole
"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
INGREDIENTS:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken
breast halves
2 cups shredded Monterey
Jack cheese
2 cups shredded Cheddar
cheese
1 (10.75 ounce) can condensed cream of chicken
soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
4 cups cooked white rice

DIRECTIONS:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

:licklips: This really sounds good, angie. :)

[RCT]

oh that does sound good

[littlesista06]

I made this last night, you could probably just mix it all up in a crock pot. I really like sista's idea of doing something light, or maybe a corn casserole?

Salsa Chicken Rice Casserole
"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
INGREDIENTS:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken
breast halves
2 cups shredded Monterey
Jack cheese
2 cups shredded Cheddar
cheese
1 (10.75 ounce) can condensed cream of chicken
soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
4 cups cooked white rice

DIRECTIONS:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Ok, I don't get it. Uncooked AND cooked rice??

[RCT]

LOL

:lol: I didn't even see that

[angie r]

I didn't notice that either. I just cooked the rice to the package directions. I also mixed the chicken together with the soups, etc. It would be fine all mixed together with just a little shredded cheese on top.

[littlesista06]

I didn't notice that either. I just cooked the rice to the package directions. I also mixed the chicken together with the soups, etc. It would be fine all mixed together with just a little shredded cheese on top.

So... omit the extra 4 cups of cooked rice at the bottom of the recipe and just use 1 1/3 c?

[angie r]

So... omit the extra 4 cups of cooked rice at the bottom of the recipe and just use 1 1/3 c?

That's what I did.

[PamE]

I didn't see it either, lol! I'll either do a fruit salad or that recipe. It depends on how our produce looks on Friday. :lol: Thanks, ladies!

[angie r]

You could make one of those floral bouquet fruit arrangements, they are so pretty!! This is what they look like if you haven't seen them. Just use wooden skewers and cookie cutters, etc.

http://www.ediblearrangements.com/

[PamE]

You could make one of those floral bouquet fruit arrangements, they are so pretty!! This is what they look like if you haven't seen them. Just use wooden skewers and cookie cutters, etc.

http://www.ediblearrangements.com/

8o That is so cool!!!! 8o I'm going to have to really study this one!

[AnnW]

This is really good and different...

Cilantro Mousse
1/3 Cup chopped onion
1 clove garlic, diced
1 Serrano Chile, diced. seeds and all
1 Cup cilantro (well packed)
¼ Cup cold water
¾ Cup chicken broth
1 envelope Knox gelatin
1 cup mayonnaise (low fat)

Dissolve gelatin in ¼ cup cold water and the mix with the hot chicken broth. Place mayonnaise, cilantro, onion, garlic and Chile in blender and blend well. Pour this mixture into a bowl and add gelatin. Mix well. Oil a 8x3.5 terrine mold (I used a bowl instead) and pour in mixture. Refrigerate covered for at least one hour or until set. Serve with chips or toast crisps.


so is this
http://appetizer.allrecipes.com/az/68864.asp


or even a pot of black beans..you could make them ahead with smokey pork and pico de gallo in them and then keep them warm in the crockpot or the cold version and do a black bean, corn, pico de gallo salad.

[PamE]

This is really good and different...

Cilantro Mousse
1/3 Cup chopped onion
1 clove garlic, diced
1 Serrano Chile, diced. seeds and all
1 Cup cilantro (well packed)
¼ Cup cold water
¾ Cup chicken broth
1 envelope Knox gelatin
1 cup mayonnaise (low fat)

Dissolve gelatin in ¼ cup cold water and the mix with the hot chicken broth. Place mayonnaise, cilantro, onion, garlic and Chile in blender and blend well. Pour this mixture into a bowl and add gelatin. Mix well. Oil a 8x3.5 terrine mold (I used a bowl instead) and pour in mixture. Refrigerate covered for at least one hour or until set. Serve with chips or toast crisps.


so is this
http://appetizer.allrecipes.com/az/68864.asp


or even a pot of black beans..you could make them ahead with smokey pork and pico de gallo in them and then keep them warm in the crockpot or the cold version and do a black bean, corn, pico de gallo salad.

Dh would really love the cilantro mousse! I'm thinking I'd like to do the fruit/flower basket, but if that doesn't work out then I'll either do Angie's recipe or the Cilantro Mousse.

[Melody]

You could make one of those floral bouquet fruit arrangements, they are so pretty!! This is what they look like if you haven't seen them. Just use wooden skewers and cookie cutters, etc.

http://www.ediblearrangements.com/

I wonder how they keep the fruit from falling off the skewers. Do you think they partially freeze the fruit to keep it fresh longer and make it sturdy on the skewers? There must be a styrofoam piece holding it all in the container right? This looks so cool I want to try it sometime. :)

[PamE]

I wonder how they keep the fruit from falling off the skewers. Do you think they partially freeze the fruit to keep it fresh longer and make it sturdy on the skewers? There must be a styrofoam piece holding it all in the container right? This looks so cool I want to try it sometime. :)

I didn't think about that! I wonder if they just use fruit that's just on the verge of being ripe and therefore not so soft? I was thinking you could also do a watermelon basket to put it all in. :) It's gonna be fun!!!

[angie r]

I didn't think about that! I wonder if they just use fruit that's just on the verge of being ripe and therefore not so soft? I was thinking you could also do a watermelon basket to put it all in. :) It's gonna be fun!!!

The watermelon basket is a great idea!

[Melody]

The watermelon basket is a great idea!

Yes! Love that idea. :)

[littlesista06]

Let me see if I can explain this idea. A girl at work makes these and they are always the first thing wiped out.

Pineapple Boats (googled them, but can't find a picture or exactly how she explains it)

cut a fresh pineapple in quarters (lengthwise)
run a knife between the fruit and the rind/skin of the pineapple, basically loosening it from the rind.
make slices in the pineapple but do not remove from the rind. follow me??
then on skewers, add grapes, cherries, strawberries, etc. and stick them into the pineapple pieces you've already sliced but are still within the pineapple rind.
lay the quartered pineapple 'boats' on a serving tray and fill in the gaps between quarters with extra grapes, berries, etc. for color and to fill in empty space.

can you get a visual from that? people would come to the tray, grab a skewer of fruit right out of the pineapple.... it sounded great to me.

[PamE]

Let me see if I can explain this idea. A girl at work makes these and they are always the first thing wiped out.

Pineapple Boats (googled them, but can't find a picture or exactly how she explains it)

cut a fresh pineapple in quarters (lengthwise)
run a knife between the fruit and the rind/skin of the pineapple, basically loosening it from the rind.
make slices in the pineapple but do not remove from the rind. follow me??
then on skewers, add grapes, cherries, strawberries, etc. and stick them into the pineapple pieces you've already sliced but are still within the pineapple rind.
lay the quartered pineapple 'boats' on a serving tray and fill in the gaps between quarters with extra grapes, berries, etc. for color and to fill in empty space.

can you get a visual from that? people would come to the tray, grab a skewer of fruit right out of the pineapple.... it sounded great to me.

I can picture that! It sounds neat! I think I'll do the fruit flower basket this time, but I have a perfect platter to serve that one on next time. :licklips:

[Diane]

I can picture that! It sounds neat! I think I'll do the fruit flower basket this time, but I have a perfect platter to serve that one on next time. :licklips:

It sounds like a lot of work... but I'll bet it looks awesome when it's done. :)

[PamE]

It sounds like a lot of work... but I'll bet it looks awesome when it's done. :)

I hope it looks okay, lol! Things don't always match the picture in my head and then I'm bummed! :rolleyes: :lol:

[RCT]

great ideas

[kat]

This is late I know but you can add it to your recipe book for a later use or make it for home. It's a Rachel Ray dish Mexican Deep-dish Pan Pizza. I made it a couple weeks ago and everyone liked it.

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup



Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

[PamE]

This is late I know but you can add it to your recipe book for a later use or make it for home. It's a Rachel Ray dish Mexican Deep-dish Pan Pizza. I made it a couple weeks ago and everyone liked it.

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup



Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

This sounds wonderful! :drool: I've become surprisingly fond of jalapenos, so that may be the way to go. I'll pass it along to my mom, too. Thanks, kat!