Tablescapes, Mexican Buffet

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!DSC_6216

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!

DSC_6218

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

DSC_6219

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!

DSC_6220

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

DSC_6221

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

DSC_6222

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

DSC_6223

Lots of fresh vegetables, kept the meal colorful

DSC_6243

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.

DSC_6237

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.

DSC_6238

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!

DSC_6241

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.

DSC_6240

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

DSC_6239

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

REFRIED BEAN DIP                    for a printable version click here

1 can refried beans

1 cup sour cream

1/2 pkg. taco seasoning

4oz. Cheddar cheese, grated

Combine refried beans with taco seasoning and spoon into a small baking dish.  Spread sour cream on top and sprinkle cheddar cheese over all. Bake at 350 for 20 minutes until nice and bubbly.  Serve with tortilla chips or as a topping for tacos or fajitas.  Makes about 2 cups.

DSC_1192

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.

OVEN ROASTED CORN ON THE COB, 2 WAYS    for a printable version click here

1 ear of corn per person

foil {OPTIONAL}

1.Shuck corn and wrap individually in foil or place ears in a shallow baking pan and cover the pan tightly with foil.  If you want to season the corn with butter, oil or flavorings make sure you put the corn in or on a pan so the foil won’t leak out into your oven.  Roast corn for 1 hour at 350.  You can adjust time and temperature up or down if you need to bake something else along side.

2. Place unshucked corn, husk and all directly onto oven rack.  Roast at 350 for 1 hour.  Remove from oven and cut bast end of corn about 1 inch up from bottom at widest part.  Hold husk from narrow end and gently shake, corn should slide right out of husk.

 

What is your favorite Mexican dish?

___________________________________________________

The handpainted glassware is from JMdesigns

_____________________________________________________

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!

Comments
17 Responses to “Tablescapes, Mexican Buffet”
  1. memoriesbythemile says:

    Looks great, festive and yummy!
    xoxo
    Wanda Ann @ Memories by the Mile

    Like

  2. Wow, this looks tasty! I mean REALLY tasty! Ramon & I sitting here trying to figure out what to eat for breakfast, and I’m thinkin’ Mexican now!!! 🙂 You presented it so nicely…the perfect way to make a delicious meal even more special. A feast for the eye AND the tummy!

    Like

  3. memoriesbythemile says:

    Jenna,
    Wanted to let you know I nominated you for the Versatile Blogging Award. It’s on today’s post at http://www.memoriesbythemile.com/
    I love your cute blog and all that you do. Thank you for your support too!
    xoxo
    Wanda Ann @ Memories by the Mile

    Like

  4. Gorgeous decor, and the refried bean dip looks delicious! I’d love if you’d come join my How To Tuesday link party, too.
    http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-9/

    Like

  5. I love fajitas.. Never have roasted the veggies in the oven.. must give that a try. Love the buffet.. Nothing wrong with setting up for the family.. turned out just great.. xo marlis

    Like

  6. Kitty says:

    Ooh, I want to come to your Mexican buffet! I love that its casual, fun and colorful with the foods and the accessories. I love your napkin holder!!

    Like

  7. Sarah says:

    This is one of my favorite meals. Love roasted veggies and fajitas. Your table is so festive. Both the food and table are a treat for the eyes.

    Like

  8. I love this food and I would so enjoy eating surrounded by all of your beautiful tableware! You have such cute pieces with the hot peppers on them. What a fun idea!

    Like

  9. What a fun and festive buffet! I love your dishes and the food sounds YUMMY! Thanks for sharing this!

    Like

  10. Marigene says:

    Yummy…very festive!

    Like

  11. sujatha says:

    I am always fascinated by the Latin way of cooking.Everything here looks so colourful and beautiful.love your big rooster….thanks…:):)

    Like

Trackbacks
Check out what others are saying...


Leave a Reply to Marlis Bennett Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: