Here is the Mexican feast I made. Mexican rice with chicken, tomatoes and corn, sweet corn tomalito and black bean cakes garnished with sour cream, avacado and a lime wedge. The rice couldn't have been simpler. It's just a ready made rice packet, but I jazzed it up by adding the chicken, tomato and corn. All you do is drop in your additives when the liquid comes to a boil. You have to remember to stir freqently though, because truth be told, mine was burnt on the bottom (good thing the Hubs does the dishes). I followed recipes for the black bean cakes and sweet corn tomalito, just click the links for the recipes. They are both fairly time consuming, so make sure you set aside a solid hour and a half for prep and cook time... two if you are having a glass of wine!
I also made a delicious rustic apple tart that couldn't have been easier to prepare. Just follow the recipe for your favorite pie crust (you could use ready made, but pie crust is so easy to make and is a world better), then quarter about two pounds of your favorite baking apples (I used Granny Smith). Then you add about a tablespoon of lemon juice, quarter cup of sugar and cinnamon to taste. Add the apples to a large skillet and toss for about 10 minutes. In the meantime roll out the dough to about a 12 inch circle. When the apples are done just pile them in the center of the dough leaving about 2 inches around the edges. Fold up the dough and then bake at 375 F for about 40 minutes. To enjoy to the fullest serve with vanilla ice cream.
Today's Random Trivia:
The biggest apple ever picked weighed in at three pounds and two ounces.