Buffet Rollups

• chicken and swordfish, marinated in olive oil, lemon juice, salt and pepper, then grilled (cooked ahead and reheat)

• grilled vegetables (again, cooked ahead and reheat)

• rice

• beans

• salsa guacamole

Ingredients:

1 cup vegetable oil
2 Tbs. balsamic vinegar
6 cloves of garlic, minced
3 Tbs. chopped fresh thyme
salt and pepper to taste
red and yellow peppers
pasilla peppers
onions

Preparation:

Make a marinade with the oil, vinegar, garlic thyme and seasonings. Let the strips of veggies marinate for one to two hours before cooking.

Heat a stove-top grill pan (heavy skilled with ridges on the bottom to hold food out of juices) to smoking. Add veggies and cook for about three minutes on each side.

Spicy Tomato Salsa

Ingredients:

1/2 cup minced white onion
1 cup tomato, (peeled, seeded, chopped)
1/2 cup grilled corn kernels
1/2 cup. chopped fresh cilantro
2 tsp. Minced jalapeno
1/4 cup ground cumin
1 garlic clove, minced
1/8 tsp. cayenne pepper
salt to taste
1/4 cup fresh lemon juice

Preparation:

Combine all ingredients the day before the party and let flavors blend overnight.

Ingredients:

3/4 cup diced tomatillos (Substitute tomatoes if tomatillos are not available.)
1 red onion, diced
3 Tbs. chopped fresh cilantro
1 peeled, segmented navel orange
2 peeled, segmented limes
1 tsp. chopped fresh oregano
2 tsp. minced jalapeño
salt and pepper to taste

Preparation:

Combine all ingredients the day before the party and let flavors blend overnight.