Tag Archives: California

Spring Break ’16

I’m baacckkkk….as it may of seemed that I took a bit of a hiatus, I was actually having so much fun visiting family and friends in Arizona and California.  We may of even saw Mr. Mickey Mouse himself!

We started the LONG journey from north central Texas (why o’ why didn’t we fly?? next time for sure!) to Arizona with our two boys in tow.  If you’ve never driven through Texas, or even halfway through, I compare it to flying to the moon.  Yes, it IS that large.  Finally, after battling the I-10 El Paso traffic and smell, the boring flat trip through New Mexico, we arrived to our destination of the perfectly manicured northwest valley of Arizona! 

We fortunately left a day earlier than planned so we got to spend a day with family (Tuesday..outside of our vehicle, yay!) hanging out and enjoying good food and cocktails.  ..because that very next morning we were back at it and off to California!

Luckily comparing that drive to Los Angeles vs the prior one from Granbury, TX to north Peoria, AZ felt like a quick trip to the grocery store.  After a great ‘girls-night’ evening with family we woke up (now Thursday) and jetted off to Disneyland!!  Myself along with my two boys (4 and almost 3 years old) mother in law, sister in law, niece and her son (3 years old) had the best time!!!  The look on their faces seeing the ‘real’ Mickey & Minnie, Goofy..Spider-Man, Darth Vader, all the rides, just priceless oh my!  We won’t speak of Brooks and my ride on the Matterhorn however, we’ll save that for a near death experience blog ;). 

             The very next morning (Friday..are you keeping up here?? Cause I was exhausted!), we headed back to Phoenix for a mexican fiesta at my mother in laws home where we always stay.  More friends and family came over and we stayed up late!  *Two-Stepping, guitar playing and lots of laughter may have ensued. 

 I believe it’s now Saturday morning, my mind is a bit foggy..I’m not sure if it’s from the car rides across states, constant activities or the free flowing wine, but I’m awake and ready for round 52!!  It’s my best friends wedding at the beautiful Carefree Resort & Conference Center..and boy was it ever!!  

Thankfully the boys were off for a fun day of the zoo, park and lunch with their aunt, uncle and grandpa (seriously, they’re having the best week of their tiny lives!), while I attempted to pull myself together, wipe the bags from my eyes and get wedding ready!! 

   All in all, we had the best time at Mr & Mrs Softley’s shindig!  A beautiful environment with beautiful friends I’ve had since I was 14!  No need to ask how old I am, but let’s just say we’ve all been friends for a while ;). 

       Our last day…Sunday.  Like everyday before, it was a busy day of getting laundry and packing done, collecting all of the boys’ new toys from their too nice family members, a Target shopping trip and a farewell till next year dinner.  Teary goodbyes, please-stay-here’s & hugs.  Monday morning we were out…till next year AZ!  I’m back to cookin’!!!

We’re home!!

 
*who ever was curious to Shane’s where-a-bouts half of the time, it involved guitar playing, an acoustic show at the Irish Wolfhound Pub and LOTS of tattooing!  His back kind of hurts ;). He also got a secret surprise when we returned home last night!  In cahoots with his two best friends who run a motorcycle shop, they tricked out his bike with new white wall tires, fxrp suspension, etc while we were away..one HAPPY boy!! 

      

She’s a beaut!

 

Chilaquiles con Huevos with Roasted Verde Sauce

Wow!  I’m almost bilingual with this recipe!  It may definitely be ‘Spanglish’, BUT it IS authentic and delicious!!  

Roasting the vegetables gives the verde sauce such a great depth of flavor and frying the corn tortillas makes for such a better chip!  Please don’t use store bought chips here…scratch frying really holds up to that spicy green sauce and never turns into a soupy mess.  

Now you can eat this sans the egg and it’s just as good, but for breakfast in my house, my boys must have the huevos!  This is also fantastic with a side of potatoes and beans…oh, maybe a cerveza too!!!  Assuming, it’s your day off of course 😉

The Starting Lineup

Verde Sauce

  • 1lb tomatillos (about 12), husked, rinsed & halved
  • 2 serrano peppers
  • 1 Jalapeño pepper
  • 3 cloves garlic
  • 1 white onion, rough chopped (reserve a couple thin slices)
  • 1/4-1/2 cup chicken broth, depending how thick/thin you like it
  • 1/2 cup fresh cilantro 
  • Extra virgin olive oil
  • Salt & Pepper
  • 1 tsp cumin
  • 1 tsp coriander 

Tortilla Chips

  • 10-12 corn tortillas, cut into triangles
  • Canola or Vegetable oil (about 1/2+ cups)

Garnish

  • Cilantro, chopped
  • Queso Fresco, crumbled
  • Mexican crema (or sour cream)
  • White onion, thinly sliced 

Huevos

  • 1-2 eggs per person, fried -over hard or runny yolk      

To begin this easier than sounding recipe, preheat your oven to 500 degrees.  *Typically takes about 15 minutes.

While the oven is warming, rinse all of the peppers, cilantro and husked tomatillos (they can be kind of sticky).  

On a foil lined baking sheet, lay the 3 peppers, the sliced and husked tomatillos, the garlic (still in skin) and the roughly chopped onion (I still leave skin on here too).  Drizzle a bit of EVOO overtop and sprinkle on the the salt & pepper. 

 Place this on the oven’s top rack (now turn to broil with oven door slightly opened), and let the vegetables char for about 5-7 minutes.  You may need to turn them occasionally during this time.  Once they’ve finished and have that lovely ‘burnt’ look to them, remove the baking sheet and turn off the oven. 

 While those are just slightly cooling, heat up the canola oil in a large saute pan over medium heat.  Once the oil is ready, start frying up the cut up corn tortillas in 2-3 batches.  *Try to lay them in the hot oil almost one by one (but quickly) so that they don’t stick together.  This will only take a couple of minutes.  Once finished, transfer with a slotted spoon to a paper towel lined plate and sprinkle the hot chips lightly with salt. 

   Meanwhile, in a seperate pan, cook your huevos (aka eggs ;)) to your taste. 

Also, finish up that verde sauce!  In a blender combine 1/2 cup of cilantro (stems & all), the chicken broth, the roasted tomatillos, peppers (stems cut off), onion (outter ‘skin’ removed) and push the roasted garlic out of its ‘skin’ as well.  Top this off with a tsp each of the coriander and cumin.  Place the lid onto the blender along with a hand towel (hot liquids and blenders..keep safe!) and blend till smooth! 

     Remove the oil from the tortilla chip pan and carefully wipe clean..Over low heat, add in most (or all) of the verde sauce and bring to a simmer.  Toss in the freshly fried tortilla chips and cook for just 3-5 minutes as you don’t want them “mushy”,… bleh… 

 Spoon the warm tortilla-verde-sauce mixture into individual serving bowls.  Top each with the crumbled queso fresco cheese, a drizzle of the Mexican crema, thinly sliced white onion and fresh cilantro…oh and don’t forget the huevos!!!  Enjoy! 

 

%d bloggers like this: