Tuesday, October 13, 2009
Playdates
Sunday, October 11, 2009
Love our Neighbors...
Friday, October 09, 2009
Thursday, October 08, 2009
Ride Your Bike to School Day
Wednesday, October 07, 2009
Donuts With Dad
Saturday, October 03, 2009
FLAG FOOTBALL
Friday, October 02, 2009
Tuesday, September 29, 2009
Salpicon- YUM!
A friend asked for my Salpicon recipe as I shared some with her the last time I made it. It is such a big hit every time I make it, I figured I'd share it with the blogging world. This recipe really comes from my sister in law Tay who lives in El Paso and has some really great Authentic Mexican recipes.
When I was pregnant with Hadley, we had our yearly El Paso trip and Tay made Salpicon for us the night we got there.It was then and there that I fell in LOVE. We were there for four days and I ate Salpicon the first night and at three other restaurants on a four day trip! It was quite the pregnancy craving while I was there. Frank and I have always loved mexican food and especially authentic mexican. It makes a bunch of food, so invite people over or get ready for a ton of leftovers!
This is a hit with everyone. Enjoy! :)
3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
2 4-ounce cans chopped green chili's
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼-inch cubes (I used shredded)
2 large avocados, sliced lengthwise
1 bottle of French dressing (we don't usually use unless we make it a salad)
Oven 325 degrees ( I cook mine on the stove all day....takes longer than 4 hours to get tender enough to shred)
Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender (Or on the stove for most the day), Remove brisket from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, green chili's, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad.
Serves 15
** We use some of the leftovers for breakfast tacos with eggs in the morning. :)
Cookies for Breakfast??
SNEAKY CHEF BREAKFAST COOKIES
Makes 16 to 18 large cookies
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan, protein, and fiber.
Ingredients:
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (equal parts whole wheat flour, white flour, and wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting (I used sugar crystals and cinnamon for some crunch)
Directions:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
2. Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
3. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
ENJOY!!
Monday, September 21, 2009
First Day of Preschool..
Sunday, September 20, 2009
Roberts Visit
Sleepover
Wednesday, September 16, 2009
YOU HAVE GOT TO BE KIDDING ME???
Sunday, September 13, 2009
Friday, September 11, 2009
Kindermusik
