The Painted Apron

When you’re serving a simple meal you can always crank it up a notch by setting a fun table or buffet.  I think decorating is a lot more fun than cooking, so I use this little trick often when I want it to look like I went to lots of trouble…EYE CANDY if you will…a little effort in presentation can reap lots of rewards!

We were having fajitas with roasted vegetables, which couldn’t be easier to prepare, so I decided to have a little fun with the buffet set up to brighten up the dreary winter night.  Lots of fresh vegetables will make it feel more like summer too!

I laid a burlap runner down the center of the kitchen island and got out some colorful plates and flatware.

Since we weren’t having tacos I decided to use this clay taco server to hold the napkins.  I wish I had folded them more neatly but hey, it’s just family!

I added some rusty looking iron candlesticks, and placed serving dishes along the runner.

My big black and red rooster goes well with all the chili pepper dishes

as does the rustic pitcher. I put salsa, sour cream and grated cheese in the 3 bowl server

Lots of fresh vegetables, kept the meal colorful

I marinated the flank steak overnight for tenderness and flavor.  This is not a big piece, as you can see, but HH cut it into thin slices and it was plenty with all the vegetables, dip, chips, tortillas and toppings offered.

Yellow squash, red pepper strips, zucchini, grape tomatoes yellow pepper strips and mushrooms were placed on an oil sprayed, foil lined baking sheet and roasted in the oven at 400 for about 25 minutes.  This is my FAVORITE WAY to do vegetables, they are so easy and soooooo flavorful. I wrapped the shucked corn in foil and roasted it along side the pan of vegetables, and HH grilled the steak.

I did make a hot & cheesy refried bean dip to have either with chips or to top the fajitas.  With very little effort, we had a feast!

I left the veggies on the baking sheet to keep them hot, family style if you will,  and dinner was ready.  Roasted corn is great for buffet serving, is stays hot for a while after being unwrapped.  You can also wrap the ears in foil individually and put them on the buffet in their foil wraps.

NOTE: If you want to add butter or flavors to the corn before roasting, you can but make sure you place the foil wrapped corn in or on another pan so if the butter or oil leaks out you won’t have a massive mess in your oven! See end of post for method.

The buffet started with a pile of flour tortillas at the far end on a clay tortilla server, and continued down the length of the island

Here is a quick little side dish or dip to whip up with your Mexican dishes

These are the favorite chips around here, XOCHITL, they are crispy and light, and they are gluten free! These are available in our local grocery stores and Costco.

What is your favorite Mexican dish?

___________________________________________________

_____________________________________________________

I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

The Gunny Sack for WHAT’S IN THE GUNNY SACK?

Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY

No Minimalist Here for OPEN HOUSE THURSDAY

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

check out these amazing blogs!