Wordless Wednesday

Forgive me, but here is another not so wordless Wednesday. lol Jeremy took the kids to meet R2-D2 & his creator at the mall this past weekend and then they hung out at the Lego store for a little while. They were all really excited to get to see R2-D2 they even picked to go do that instead of go to the air show.

Cameron with R2-D2
Spunky with R2-D2Princess was especially excited since R2-D2 is her favorite Star Wars character! :)Jeremy and T-man with R2-D2Spunky checking out the Star Wars Build A BearsA few of the cool Star Wars Lego creationsHanging out at the Lego storeClick photos to enlarge

For more Wordless Wednesday participants check out these wonderful blogs: Ma Vie Folle, Mommy's Joy and 5 Minutes for Mom.

Stromboli

(Picture borrowed from the internet, but I tried to find one that looked closest to ours)

Ingredients:
1 (15 oz.) can tomato sauce
1 (4 oz.) can tomato paste
1 onion, chopped
2 tsp. sugar
Garlic to taste

Combine all above ingredients. Bring to a boil and simmer.

1 loaf frozen bread dough, thawed
1 sm. carton Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese
1/4 lb. pepperoni, thinly sliced
1 green pepper, chopped
1 pckg fresh & sauteed mushrooms

Directions:
We did individual Stromboli so that we could each make them the way we liked since the kiddos are not fond of the sauteed veges or you can make one large Stromboli and serve it up in slices.
Place the tomato sauce, tomato paste, garlic and onion into a small pan and heat them almost to boiling. Then add the sugar a little bit at a time until all the ingredients for the sauce are incorporated.

While the sauce is cooking, roll out thawed bread dough with rolling pin to the shape and size(s) that you want. Keep in mind even if you are doing individual Stromboli you want your dough to be just a little bit bigger than you want so there will be enough of the edges to pinch together.

Spread Ricotta cheese over entire surface of what will be the inside of the Stromboli. Layer pepperoni, the peppers and mushrooms mixture (whatever ingredients you want) and Mozzarella cheese on top. Fold the edges of the dough together and pinch to make a seal, tuck the bottom seam underneath when cooking or use toothpicks to hold together. Bake on cookie sheet at 375 degrees for 25-35 minutes. Slice and place on plates, pour sauce over. Serve.

PhotoHunt: Natural

Click photos to enlarge

For more photos and this week's PhotoHunt check out: tnchick.com

Venus

Introducing our newest family member, Venus the rat! :) The girls playing video games and hanging out with Venus. :)

PhotoHunt: Anniversary

Jeremy and I before our Anniversary dinner & a movie this June! It's been six years and I love him so much! :)

We went to see How to Train Your Dragon! It was awesome and we took the kids to see it a few days later we liked it so much! :)
For more photos and this week's PhotoHunt check out: tnchick.com

PhotoHunt: Hot

Enjoying a HOT summer day!

Click photos to enlarge

For more photos and this week's PhotoHunt check out: tnchick.com

Wordless Wednesday

Again a Not so Wordless Wednesday post this week. While looking through some photos I came across these from our visit to the state capitol last summer. The girls are dressed up as Cowgirls, but if you look closely......get ready to laugh your butt off.....the girls chaps are on backwards! LOL!!!! I am such a huge dork cause I did not even notice until Jeremy said something to me while looking at the pictures!

and I wondered why her chaps would not lay forward...... rofl
and one of all three just for fun! :)
Click photos to enlarge

For more Wordless Wednesday participants check out these wonderful blogs: Ma Vie Folle, Mommy's Joy and 5 Minutes for Mom.

Chile Rellenos

Chile Rellenos

Ingredients:
2 Tbsp flour (for egg yolk)
1 Tsp salt (for egg white)
6 large eggs, separated
1/2 cup flour

1/2 inch of oil in frying, heated until hot
15 long New Mexico green chiles, roasted and peeled
Approx 25-30 pencil size pieces of Jack, Cheddar or/and Asadero cheese(we used smaller sized pieces of each type of cheese and made them 3 cheese Rellenos)

Getting started, be careful when washing them so that they do not tear very much.

Directions:
First make a small slit in the top of the chile, if it's not already broken and insert your choice of cheese. If the chile is broken try not to worry when you place it in the oil be sure to place it open side up and do NOT flip it. Next beat egg whites with salt until stiff. In a separate bowl beat egg yolks, add in salt and flour, mix well. Fold the yolk mixture into egg whites just enough to mix. Use quickly as this batter will separate.

Roll chiles in flour to coat. Dip chile into batter, fry in hot oil until golden brown on both sides. If oil is hot enough this will only take a few minutes. Drain on several layers of paper towels. Serve with sauce recipe below.Our mild Rellenos, notice the one on the far right is open face it is possible to cook them if split all the way open just be careful and do NOT flip it!
Variations:
For thicker crust "double dip" (repeat dipping sequence). For crunchy crust use buttermilk instead of regular milk in batter.

Hints:
Make sure the oil is HOT before frying.
Keep one hand for "dry" and the other for "wet"

Chile Relleno Sauce

Ingredients:
1 Onion
2 Tbsp Oil
4 Cups Chicken broth
1 Tsp pepper, black
2 Garlic cloves
2 Cups Tomato
1 Tsp Salt
1 Tbsp Oregano

Directions:
Chop onion and crush garlic. Cook in oil until wilt. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Use to top Rellenos.

Green Chile Stew

Borrowed this photo off the net cause my camera is broken. :(

Ingredients:

2 lbs lean stew meat, cut into bite size pieces
1/2 medium onion, chopped
3 cups water
3-4 cloves garlic, minced
4-6 roasted, peeled and diced New Mexico green chiles
3-4 potatoes, diced
1/4 tsp cumin
Salt and pepper to taste

Directions:

Sear stew meat in a large skillet, adding onions last five minutes. Add water and garlic and simmer until meat is tender. Additional water may be added, if necessary. Add New Mexico green chiles, potatoes, salt, pepper and cumin. Simmer until potatoes are tender.

Serves 6

PhotoHunt: Framed

Click photos to enlarge

For more photos and this week's PhotoHunt check out: tnchick.com