Sizzling fajitas served with all the fixings.

Fajitas

Non-Alcoholic Beverages

Dessert

Cocktail Hour Appetizers

Includes Tossed Green Salad with Assorted Dressings, Vegetable Crudite, Fresh Hot Vegetable, Hot Complex Carb (Starch), 1 – 2 Proteins, Dinner Rolls / Butter.

Blue Door Buffet

Dessert Tray

Sandwich Platter

Salad

Corn tortillas stuffed with cheese, beef, or chicken.

Enchiladas

Tacos

Marinated pork tacos served with pineapple

Tacos al Pastor

Queso Fundido

Hearty main dishes that are sure to satisfy.

Main Dishes

Refreshing drinks to complement your meal.

Beverages

Fresh and vibrant salads made with seasonal ingredients.

Salads

Enchiladas filled with shredded chicken and topped with red sauce.

Chicken Enchiladas

A variety of starters to kick off your meal.

Appetizers

Classic margarita made with fresh lime juice.

Margarita

Three tacos filled with marinated grilled steak.

Steak Tacos

Freshly made guacamole served with tortilla chips.

Guacamole

Crispy tortilla chips topped with cheese, jalapeños, and salsa.

Nachos

Fried dough pastries rolled in cinnamon sugar.

Churros

Sizzling beef with bell peppers and onions served with flour tortillas.

Beef Fajitas

Corn tortillas stuffed with cheese and vegetables, topped with green sauce.

Vegetarian Enchiladas

Slice the boneless chicken breast into thin strips. In a bowl, combine the chicken strips with olive oil and fajita seasoning mix. Toss well to coat the chicken evenly and let it marinate for 15 minutes.

Prepare the Chicken

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.

Cook the Chicken

Add the sliced bell peppers and onion to the skillet with the chicken. Continue to cook for another 5 minutes, stirring frequently until the vegetables are tender but still crisp.

Sauté the Vegetables

While the chicken and vegetables are cooking, warm the flour tortillas in another pan or microwave until they are pliable.

Warm the Tortillas

Serve the sizzling chicken and vegetable mixture on a platter. Allow guests to assemble their fajitas with tortillas and add desired toppings like sour cream, guacamole, salsa, and shredded cheese.

Serve

Boneless chicken breast

Bell peppers (mixed colors)

Onion

Olive oil

Fajita seasoning mix

Flour tortillas

Sour cream

Salsa

Shredded cheese

Wash the fresh mint leaves and cucumber thoroughly. Slice the cucumber into thin rounds and the lemon into wedges.

Prepare Ingredients

In a large pitcher, combine the fresh mint leaves, sliced cucumber, lemon juice, and honey/agave syrup. Muddle the ingredients gently with a wooden spoon to release the flavors.

Mix the Base

Pour in the sparkling water and stir gently to combine all ingredients without losing too much carbonation.

Add Sparkling Water

Fill glasses with ice cubes, pour the beverage over the ice, and garnish with lemon slices and additional mint leaves if desired.

Fresh Mint Leaves

Cucumber

Lemon Juice

Sparkling Water

Honey or Agave Syrup

Ice Cubes

Lemon Slices

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs, then mix in the milk, vegetable oil, and vanilla extract.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.

Combine All Ingredients

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake

Let the dessert cool in the pan for 15 minutes before cutting into squares and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

Preheat Oven

Roll out the puff pastry sheet on a lightly floured surface. Cut into small squares or circles.

Prepare Puff Pastry

In a bowl, combine cream cheese, chopped chives, garlic powder, salt, and pepper. Mix until smooth.

Make Filling

Place a dollop of the cream cheese mixture in the center of each puff pastry square. Top with a slice of smoked salmon and a few capers.

Assemble Appetizers

Brush the edges of the puff pastry with olive oil. Bake in the preheated oven for 15-20 minutes or until golden brown.

Remove from the oven and let cool slightly. Serve warm with cucumber slices on the side.

Puff Pastry

Cream Cheese

Fresh Chives

Smoked Salmon

Olive Oil

Garlic Powder

Pepper

Capers

In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, and shredded carrots. Toss gently and serve with assorted dressings on the side.

Prepare the Salad

Wash and cut the bell peppers into strips, celery into sticks, and radishes in half. Arrange beautifully on a platter.

Prepare the Vegetable Crudite

Steam the green beans until tender. Slice the zucchini and sauté in a pan with a drizzle of olive oil until soft. Season with salt and pepper to taste.

Cook the Hot Vegetables

Cook brown rice and quinoa according to package instructions. Fluff with a fork and keep warm.

Prepare the Complex Carbs

Grill the chicken breasts until cooked through. Bake the salmon in the oven at 375°F (190°C) for about 15-20 minutes, or until flaky.

Cook the Proteins

Warm the dinner rolls in the oven for about 5-10 minutes. Serve with butter on the side.

Prepare Dinner Rolls

On a large buffet table, arrange the salad, vegetable crudite, hot vegetables, complex carbs, grilled chicken, baked salmon, and dinner rolls. Enjoy!

Arrange and Serve

Mixed Greens

Cherry Tomatoes

Carrots

Assorted Dressings

Bell Peppers

Celery Sticks

Radishes

Green Beans

Zucchini

Brown Rice

Quinoa

Grilled Chicken Breast

Baked Salmon

Dinner Rolls

Butter

Select a large serving platter or tray and place parchment paper on it for easy cleanup.

Prepare the Base

Start by placing the chocolate cake in one corner of the tray. Next, add the cheesecake next to it. Place the fruit tart beside the cheesecake.

Arrange the Desserts

Arrange the brownies in a neat row adjacent to the chocolate cake. Fill the remaining space with mini cupcakes.

Add Brownies and Cupcakes

Add the macarons around the other desserts for color and texture.

Incorporate Macarons

Scatter the fresh berries around the tray for a vibrant touch.

Garnish with Fresh Berries

Pour the chocolate dipping sauce into a small bowl and place it in the center of the tray. Add whipped cream in a separate bowl if desired.

Serve with Dipping Sauce

Optionally, sprinkle some powdered sugar over the desserts for an elegant finish.

Final Touch

Chocolate Cake

Cheesecake

Fruit Tart

Brownies

Mini Cupcakes

Macarons

Chocolate Dipping Sauce

Fresh Berries (strawberries, raspberries, blueberries)

Whipped Cream

Gather all your ingredients and prepare the vegetables by washing and slicing them.

Prepare the Ingredients

On half of the bread slices, spread mayonnaise and on the other half, spread Dijon mustard.

Spread the Condiments

On the mayonnaise side, layer turkey, lettuce, tomato slices, and cheddar cheese. On the mustard side, layer ham and pickles.

Layer the Fillings

Sprinkle salt and black pepper over the fillings as desired. Top with the remaining slices of bread to form sandwiches.

Season and Assemble

Cut each sandwich into quarters or halves and arrange them on a platter for serving.

Cut and Serve

Whole grain bread

Sliced turkey

Sliced ham

Sliced cheddar cheese

Lettuce leaves

Tomato, sliced

Mayonnaise

Dijon mustard

Pickles, sliced

Black pepper

Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

In a large salad bowl, add the chopped romaine lettuce, cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese.

Combine Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all ingredients.

Dress the Salad

Serve immediately as a fresh and healthy side dish or main course.

Romaine lettuce

Cherry tomatoes

Red onion

Feta cheese

Lemon juice

In a skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground beef or shredded chicken, cumin, salt, and pepper. Cook until the meat is fully cooked and seasoned, about 7-10 minutes. Remove from heat.

Prepare the Filling

Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a corn tortilla, spoon some of the filling into the center, and sprinkle with cheddar cheese. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas and filling.