Nacho Libre Night

see my blog for details of our night!

Banana Licuados
2 c ice
3 c 2% milk
splash of vanilla
1 ½ Tbsp sugar
3 large bananas

Blend until smooth and enjoy.

BBQ Chicken CPK Salad
Salad:
½ head iceberg lettuce
½ head romaine lettuce
12 large fresh basil leaves, dieed
1 lb jicama, chopped
2 c shredded Monterey jack cheese
1 c canned black beans
1 c canned sweet white corn kernels
3 Tbsp chopped fresh cilantro
2 lb ripe tomatoes diced
½ c sweet/spicy bbq sauce
¼ c green onions
tortilla strips

Herb Ranch Dressing (if you don't have time to make this dressing, just use your favorite ranch...it's still good!)
½ tsp dry mustard
¼ tsp cold water
2 ¾ c mayonnaise
1 c buttermilk
7 Tbsp sour cream
2 ½ Tbsp apple cider vinegar
1 ½ Tbsp scallions (greens and whites)
2 tsp minced garlic
2 tsp minced fresh Italian parsley
1 ½ tsp Worcestershire sauce
1 tsp minced fresh dill
½ tsp minced fresh oregano (1/4 tsp dried)
½ tsp freshly ground black pepper
¼ tsp minced fresh basil

Chicken:
1 1/3 Tbsp olive oil
1 1/3 Tbsp minced garlic
2 tsp soy sauce
2 tsp salt
4 boneless skinless chicken breasts
¼ c good sweet/spicy bbq sauce

To make the ranch dressing, use a fork to stir the mustard and water, forming a paste. Set aside for 10 minutes. Add all the remaining ingredients to the bowl and use an electric mixer at low speed to blend together until smooth. Try not to incorporate too much air into the dressing. To make the chicken, preheat a grill or broiler. Mix together the olive oil, garlic, soy, and salt. Marinade the breasts at room temperature for 15 minutes. Grill or broil until cooked through (5-6 minutes per side). Chill thoroughly and then cut chicken into cubes. Toss with the bbq sauce to coat well. Mix all ingredients for the salad and top served with chicken, bbq sauce, and dressing. Garnish with scallions and tortilla chips.

Fried Ice Cream
1 quart vanilla ice cream
2 c crushed frosted flakes
1 ½ c sweetened coconut flakes
3 large eggs
3 Tbsp sugar
vegetable oil for frying
hot fudge
caramel sauce
whipped cream

With an ice cream scoop, form 4-8 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap or in place in cupcake tins. Freeze for at least 2 hours. In a bowl, combine the cornflake crumbs with the coconut. Spread the mixture in a shallow dish. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream and serve immediately.

So much fun! Enjoy!