As I shared on my last post we have been traveling and most of June. Our second vacation was a family reunion, and each family was responsible for a night of dinner. I decided to take the dinner when I was first coming down to Powers Lake. Why? Because I could shop at home and do most of the prep work in my kitchen. Most of my family didn't have that option, but we were lucky and did. My whole family loves food and wine, but I do have 2 family members with Celiac's disease and several children under the age of 12. So those were the 2 major things to keep in mind. I decided on Mexican, because it's flavorful, easy to make gluten free and easy to prep.
The menu included:
Grilled Chicken and Roasted Vegetables. I briefly marinaded the chicken and veggies in Olive Oil, lime juice, cumin, coriander, Ancho chili powder, and kosher salt. I used boneless skinless chicken thighs.
Ground Beef Taco filling with gluten free taco seasoning. I made this at home
Spanish Rice. I made this at the lake house.
I also brought corn and flour tortillas that people could make tacos if they wanted, avocados and shredded cheese, and tortilla chips
To drink: A red zinfandel
For Dessert:
Lavender Cake and Brownies
For lunch the next day I made one of my son's favorite lunches, nachos in a bowl. Put the nachos, ground beef and shredded cheese in a bowl and warm it up in the microwave. It keeps him full for hours, and that's hard for a growing boy.
I also wanted to include some pictures from Powers Lake in Wisconsin. It was a beautiful week.
As always with love from the Midwest,
Beth
No comments:
Post a Comment