We began with some of Bobby Flay's Red Sangria. I cut the recipe in half since it was just the two of us and I had to drive home after our celebration. I used a bottle of "Simple Life" pinot noir, which is available at HEB. Also, I substituted limes for the lemons and added blackberries to the mix. The end result was delicious. Get the recipe here: http://www.foodnetwork.com/recipes/bobby-flay/red-sangria-recipe/index.html
We're both fans of chips & dips, so we made two versions to accompany tortilla chips. First, we made Paula Deen's Roasted Corn, Pepper and Black Bean Salsa. This time, we followed the recipe exactly. In hindsight, it would have been better to make the salsa ahead of time and let it sit for an hour or two so the flavors had a chance to blend. Click here for the recipe: http://www.foodnetwork.com/recipes/paula-deen/roasted-corn-pepper-and-black-bean-salsa-recipe/index.html
Second, we made Boudro's Famous Guacamole, substituting the serrano peppers for jalepeno peppers to lower the heat factor. I've visited the restaurant and enjoyed their tableside guacamole several times and this recipe nails it perfectly! Try it for yourself: http://www.food.com/recipe/boudros-famous-guacamole-riverwalk-san-antonio-406110
After baking some salmon filets, we rounded out the meal with Betty Crocker's Quick Mix Chocolate Cookies, joined by mixed berries and whipped cream on the side. The recipe is SUPER easy and available here: http://www.bettycrocker.com/recipes/quick-mix-chocolate-cookies/b181b72f-4126-4796-b851-e2be6b33a440#?st=6&term=quick mix chocolate cookies&ps=9&pi=9
Attached below are photos of our desert plating skills. Enjoy!
~ Jennifer
