Swimming, surfing, digging in the sand, all day fishing trips, and the hot, hot summer sun. All that fun really works up an appetite. And the last thing anyone wants to do on vacation is spend too much time in the kitchen cooking. We have a solution that is quick, easy, and pleases everyone.
It’s Taco Bar time!
It’s so simple to lay out a Taco Bar buffet. There’s something for everyone: carnivore, vegan, dairy intolerant, gluten free, corn intolerant, atkins dieters and just plain picky. Put out a spread that allows your guests to customize according to their own preferences AND you’ll be out of the kitchen quickly. [It’s great for those days the fishermen don’t catch any fish…]
Here’s a list of items to offer:
- Corn tortillas
- Flour tortillas
- Beef or bison picadillo
- Chicken breasts, pre-grilled and diced
- Refried beans
- Diced avocado
- Chopped tomato
- Grated cheese
- Grated soy cheese
- Spicy salsa
- Mild salsa
As you can see, it is a pretty simple array of items to lay out. The surprising part is how satisfied our guests are with this meal because they make their tacos just the way they like them.
Add some limeade for the kids and fresh margaritas for the grownups and you’re all set, except for . . .
What’s for dessert?
Easy peanut butter, chocolate chip cookies.
Mix 1 cup sugar & 1 cup peanut butter, & 1 egg. Then mix in 1 teaspoon baking powder. Optionally add 3/4 cups of chocolate chips. Roll into 1 inch balls, place on a baking sheet and flatten. Bake at 350 for about 15 minutes or until golden brown.