We enjoyed a great dinner with our new found, New Mexico transplanted friends now here in Maine--otherwise known as Jennifer of beautiful Bliss Home Goods and her family. We joined in on the celebration of the closing (that would never close) on their new house. I'm now convinced as to how Jennifer comes by her creative bent and talents--her lovely parents have created the sweetest Maine-cottage home in their renovation-in-progress of an old connected farmhouse (my favorite!) replete with bright bouncy tulips, sunny porches, and forget-me-nots under the trees. 

While the kiddos were all over this wonderful wooden swing, I was all over these scrumptious sopapillas--and I most certainly can't recollect the LAST time I had sopapillas! But I  do believe I can attest to the certain fact that we were most likely the ONLY ones  last night in Maine treated to homemade sopapillas! Nothin' like a little Tex-Mex New-Mex mixed up in Maine!

So while we're on this mixed up topic and while I'm practicing up on gettin' the sopapillas down pat, I'll just pass some Tex-Mex New-Mex mixed up recipes--that are super easy and scrumptious, too--on to you!

Chicken Wraps and Fajitas This would be our version ...

Soft Tortillas (white, wheat or your favorite flavor)
Skirt Steak (grilled and seasoned to your liking--see below for our favorite seasonings)
Chicken Tenders (we prefer the sweet & spicy Asian style)
Chopped lettuce
Chopped cilantro
Chopped tomatoes
Salsa (see recipe below)
Shredded cheese
Olde Cape Cod Chipolte Ranch Dressing

Lay down the tortilla, thinly slice the meat (chicken and/or beef) and lay on the meat of your choice (or use sliced avocados or Guacamole salad instead--for a yummy vegetarian fare!) down the center of your tortilla, then pile on the accoutrements, and top off with the wonderful Chipolte Ranch dressing. Roll 'em up and serve with my incredibly tasty and very easy Guacamole Salad (see recipe)

Skirt Steak Seasoning (taken from How to Grill by Steven Raichlen)

1 1/2 lbs. skirt steaks
1 T pure chili powder
1 t ground coriander
1 T coarse salt
1/2 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t black pepper
2 limes

Place skirt steaks in a nonreactive baking dish in a single layer. Combine the chili powder, coriander, salt, cumin, garlic and onion powders, and black pepper in a small bowl and mix well. Sprinkle this mixture over the meat, patting it on with your fingertips. Let stand for 10 minutes. Squeeze the limes over the meat. Let marinate in the fridge for 30 minutes to 1 hour, covered.

And here you'll find the Recipes for the

Zippy-Zangy Salsa and Wonderfully Simple Guacamole Salad

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