Usually, when I have guests over to “dine,” I serve veggies and dip, crackers and cheese or something really simple, such as pasta. I love to eat a good meal, but cooking it is another story.

Until recently, salad and sandwiches were about the extent of my cooking repertoire. So when I invited some friends over for a Mexican feast, they thought twice before coming.

In the end, they were glad they came. With a little help from “Light the Fire: Fiery Food with a Light New Attitude,” I had my friends eating, if not from the palm of my hand, at least from a plate, which is more than I can say for past “dinner parties.”

After cooking a delicious appetizer of Southwestern Cheese Toast and a light main dish of Fajita Salad, my guests were satiated and asking for the recipes.

Saskatchewan cookbook author Linda Matthie-Jacobs drew from her love of spicy food and her world travels with her husband, Jim, to create a light cookbook for those of us who hate bland dishes. Her recipes are bold and flavorful, but not so hot that they turn off a milder palate.

Bright photographs and cute fonts liven up the pages, and the recipes are easy enough for a novice to prepare, though I would’ve preferred an easier-to-read typeface for the recipes. Matthie-Jacobs peppers the text with anecdotes about each of the dishes and drinks, which have fun names, such as Tequila Mockingbird and Rattlesnake Bite.

While it may not have the catchiest label, the Watermelon Margarita looked cool enough to take the heat out of even the hottest dishes in the cookbook. And the grilled steak and chicken recipes had me wishing for barbecue weather. Until then, the cheese toasts and the fajita salad make a delicious alternative.

Southwestern Cheese Toast

1 cup shredded light cheddar cheese

1/2 cup cubed light cream cheese

1/4 cup chopped fresh parsley 1 jalapeno pepper, finely chopped

1/4 teaspoon cayenne pepper 2-3 tablespoons milk 1 baguette, sliced

Preheat oven to 375 degrees. In a food processor, combine cheeses and process until smooth. Add parsley, jalapeno, cayenne pepper and milk; process to combine. Spread 1 to 2 teaspoons of cheese mixture onto each baguette slice and place on an ungreased baking sheet. Bake 10 to 12 minutes, until cheese topping is puffed and golden brown. Serves 8.

Fajita Salad

Creamy Lime Dressing

1/2 cup fat-free sour cream

1/2 cup light mayonnaise 1/3 cup skim milk 3 tablespoons fresh lime juice 1 tablespoon balsamic vinegar 2 tablespoons chopped fresh cilantro 2 garlic cloves, minced

Spiced Chicken 1 tablespoon olive oil 1 teaspoon red chili powder 1 teaspoon ground cumin 1 teaspoon paprika

1/4 teaspoon black pepper 8 ounces skinless, boneless chicken breasts cut into 1/2-inch strips

Salad 2 heads romaine lettuce, washed, dried and torn into small pieces 1 red bell pepper, seeded and cut into strips 1 small red onion, sliced, quartered and separated 2 roma tomatoes, cut into wedges

1/2 cup shredded reduced-fat Monterey Jack or cheddar cheese 2 tablespoons sliced ripe olives 14 ounces canned pinto beans, rinsed and drained

Combine all dressing ingredients until smooth. Cover and refrigerate. Combine olive oil, chili powder, cumin, paprika and black pepper in a medium, heavy-duty zip-top plastic bag. Add chicken and seal bag. Massage bag until chicken is thoroughly coated with the spice mixture. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat until skillet is hot. Add chicken. Saute for 8 to 10 minutes or until chicken is done. Keep warm. In a large bowl, combine all of the salad ingredients among 6 plates and top each salad with the chicken. Drizzle with dressing and serve. Serves 6.

If you don’t like the taste of low-fat cheeses, mayonnaise and sour cream, you can substitute full-fat products without affecting the recipe. To order a copy of “Light the Fire,” contact at MJM Grande Publishing Co. Ltd, Box 4031 Station C, Calgary, Alberta, Canada T2T 5M9. Call 888-MJM-FIRE or visit www.cookingwithfire.com. The cookbook sells for $15.95.