Just arrived home last night from a wonderful trip to Leon and Puerto Nuevo Mexico. We attended a close family friend’s daughter’s wedding and then ventured over to Puerto Vallarta for a handful of days at the beach. The wedding was one of the most beautiful I’ve ever attended with four hundred guests and a plated dinner under a white scalloped roofed tent that gently waved in the evening breeze. I danced all evening, as to no surprise to my family and maybe, just maybe – a bit too much tequila. Our hosts Vivian and Manuel are such lovely people and Vivian is quite a cook and baker and started a group of bakeries in the Leon area of Mexico, which are now run and operated by their grown children. At the beach in Vallarta – everyday around 2 p.m. Vivian would create a ceviche and bring it out onto the sand to share with all of us. Some days it was a vegetarian ceviche, while on most days it was rich with shrimp and other seafood. I will try and duplicate some of these recipes in the up and coming weeks ahead because they were so good – you need to make them.
Tomorrow is Halloween and I’m so excited. Monday’s dinner will have to be something quick and easy, like my Instant Pot Pumpkin Soup or another recipe from yesterday’s post, so we can head out for trick or treating. Tuesday night is taco night and I can’t begin to tell you how many delicious tacos I had in Mexico – so in memory of them, it’s my Tamarind Chicken Tacos at mealtime. Hump Day is a great time to enjoy my Sheet Pan Cajun Pork Tenderloin with Sweet Potato Wedges and Crispy Chickpeas. You’ll love the simplicity of this recipe and the flavors can’t get any more delicious. Thursday night is we’ll roast an Oregano Chicken in the oven to enjoy, so you can use the leftovers on Friday night for my Thai Red Curry Chicken Noodles – it’s super easy and so tasty. Saturday’s are for baking and I think my Pumpkin Chocolate Chip Muffins for brunch will be outstanding. Have a tasty week!