When your husband asks you what are we having for dinner and you don’t have a clue, here is a menu that should do the trick!  I keep the ingredients on hand for those nights when cooking seems more a chore that a joy.   And with summer coming I have been thinking about the party food/drink combos so it all ties in!  The great part of 30 + years of marriage is knowing just how to say, ‘well, I guess I could make enchiladas, if you could make your great pico and margaritas!’    As luck would have it I was already making my legendary beans (John calls them ” beans that would make my abuelita cry”, even though he is fully aware neither of my grandmothers even ate pinto beans, but you get the idea…he really likes them!), we had fresh watermelon, John made his world famous Pico, and Margaritas!!

In 30 minutes or less (especially if you use canned beans) Rachel Ray eat your heart out!! we had a fiesta, even if  it was a  small crowd.  The happy husband is  just a bonus!!

Cheese Enchiladas

corn tortillas

graded cheddar cheese

Gebheart’s Enchilada sauce (You can make your own sauce or use other brands, but this is as good as it gets)

finely minced onions

**spray oven pan with Pam or olive oil before putting in enchiladas, come clean up time, you will be so glad you did!

Boil a cup of water in a skillet and  soften the corn tortillas in it, one at a time, leaving in about 30 seconds on each side and then place tortilla in oven safe dish while assembling. (Too long in the water they will disintegrate.  An alternative method is to heat them in oil but this adds to greasiness and calories, so we opt for the first method, even though cheese enchiladas will never be diet food!!)  As you place the softened tortilla in the oven dish, put a hand full of grated cheese and a sprinkling of onion in the center of the tortilla and then roll.  Continue doing this until pan is full.  Occasionally tighten enchiladas into each other and then when the  pan is full, or you’ve made enough,  pour enchilada sauce over the top, smoothing evenly and sprinkle more cheese and onions.  Cover with foil and bake in 350 degree oven for 20-30 minutes.  Remove foil and continue cooking for another 10-15 minutes.  Serve immediately.

This recipe may be frozen, doubled, and shared with others!

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John’s  Pico de Gallo

Equal parts chopped onions and  tomatoes (approximately 1/2 cup each)

chopped cilantro,  chopped and seeded serrano peppers, garlic salt  to taste

juice from one lime

Mix and chill in glass container.  Serve plain, or add chopped ripe avocados before serving.

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Kathy’s Supposedly Legendary  Pinto Beans

soak 4 cups of pinto beans for at least 2 hrs. (overnight is even better)

Saute 1 chopped onion in olive oil, add some form of pork (bacon, tasso, ham, or today I used pork rib bones from the barbeque last night).  Add water half way up pan and allow to simmer melding flavors while beans soak, or at least 1 hour.   Pour water off beans and add the beans to the broth.  Bring to boil, then reduce to slow simmer and cook for several hours.  After beans are tender, add salt, pepper, and optional:  1 can of diced tomatoes if you like.  Continue cooking another 30 min. and just before serving add 1/2 c. chopped cilantro and mix well.

Alternatives are to leave out tomatoes and cilantro which are more of a ranchero’s bean.  Plain or with tomato, these beans are a great source of protein and can be stored in the refrigerator and used to make refried beans, chalupas, or chili.  They may be frozen and reheated.  The key to great beans is slow cooking and the pork flavoring and chunks.

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Really The Best Margaritas

1/2 c. tequila

1/2 c. triple sec

1 c. lime juice and simple sugar syrup mixture

This is the easiest of recipes, but sooo good.  The trick is to make the lime/simple sugar mixture to your taste…not too sweet, but not too tart since limes vary in their flavors.  To make the simple sugar solution, place 1/2 cup water, 1/2 sugar in pan and bring to boil, stirring until it reduces to 1/2 cup.  Add  to lime juice and mix with alcohol.  Serve in salted glasses over crushed ice.  Plan on making more if there are margarita lovers in the crowd, just double or triple the recipe.  They are pretty strong, but as good as being in Mexico.  Vaya bien!