Weighing in at 7lbs. 12oz. and 20 inches long. Wish Linda could be here to see her new beautiful baby grandson. I'm sure she's watching over him now! Just a bundle of LOVE!
Friday, November 6, 2009
Rex Allen Cool
Weighing in at 7lbs. 12oz. and 20 inches long. Wish Linda could be here to see her new beautiful baby grandson. I'm sure she's watching over him now! Just a bundle of LOVE!
Thursday, November 5, 2009
Nacho Libre
Okay, so this movie is one of our family's favorites! My kids quote from it all the time. Michael's best friend Adam is serving a spanish speaking mission in Argentina and after he got out there and Michael was in Australia, this is what Michael wrote to Adam....."do you ever feel like Nacho Libre? "Why have you not been baptized?"...."because I never got around to it okay?, I dont know why you are always judging me...just because I believe in science." ..."I'm just concerned about your salvation and stuff....(bringing around the bowl of water) "PRAISE THE LORD! hahaha oh man!" Gotta love those boys! Adam calls me "Mama Lisa""Mama Lisa's Mexican Caviar"
10 roma tomatoes chopped small
1 can whole kernel corn drained
1 can black eye peas drained
1 can black beans drained
1 green bell pepper chopped
1 small red onion chopped
1 bunch cilantro chopped (leaves only)
2 limes (juice only)
2 ripe haas avocados
1/3 bottle of light Wishbone Italian salad dressing
1 large bag of Frito's scoops
Put it all in a large bowl, scoop with Frito's and enjoy!
Wednesday, November 4, 2009
Beef and Black Bean Chili w Toasted Cumin Crema and Avocado Relish
So, here is Mike's recipe for his Award Winning Chili!
It's kinda hot so make sure you slowly add the ancho and pasilla powder to taste.
Enjoy!
Ingredients:
1/4 c olive oil
2 pounds beef, cut into 1/2 inch cubes (we use tri-tip)
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon gound cumin
1 bottle dark beer (you can omit if you want...its still good)
5 cups homemade chick stock, or canned low-sodium or water
1 (16 oz) can chopped tomatoes, drained and pureed
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows(we use sour cream, dont like this stuff)
Avocado Relish, recipe follows
Directions:
Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 mins. Add the ancho powder, pasilla powder,and cumin and cook an additional 2 mins. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 mins. Add the beans and continue cooking for 15 mins. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
Toasted Cumin Crema:
1tablespoon cumin seed
1c Sour cream
salt and freshly ground black pepper
Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper
combine all ingredients in a small bowl and season with salt and pepper.
It's kinda hot so make sure you slowly add the ancho and pasilla powder to taste.
Enjoy!
Ingredients:
1/4 c olive oil
2 pounds beef, cut into 1/2 inch cubes (we use tri-tip)
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon gound cumin
1 bottle dark beer (you can omit if you want...its still good)
5 cups homemade chick stock, or canned low-sodium or water
1 (16 oz) can chopped tomatoes, drained and pureed
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows(we use sour cream, dont like this stuff)
Avocado Relish, recipe follows
Directions:
Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 mins. Add the ancho powder, pasilla powder,and cumin and cook an additional 2 mins. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 mins. Add the beans and continue cooking for 15 mins. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
Toasted Cumin Crema:
1tablespoon cumin seed
1c Sour cream
salt and freshly ground black pepper
Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper
combine all ingredients in a small bowl and season with salt and pepper.
Tuesday, November 3, 2009
What is Faith?
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