Tuesday, October 19, 2010

Showing Off

Here are a couple cool things I wanted to show off:

First, the INCREDIBLE (according to me) Halloween blocks I designed and made. I can't take all the credit because my friend, Michele, gave me the idea to do it and helped me find the paper and had most of the supplies I used. I especially love the glittery black paper for the letters!
Russ says it looks like "B Q O". What do you think?
Second, the firemen came to kindergarten to teach us about fire safety! It was the dad of a student in my class, but he brought the whole crew. We got to go inside of an ambulance and firetruck, they gave a great presentation, and even dressed me up in all the gear. I pretended to be embarrassed, but was secretly having a great time.
The kids thought this was pretty hilarious

Third, a cool thing our PTA did to kick off Red Ribbon Week was have each student in the school let go of a red balloon with a sticker on it saying, "I pledge to be Drug Free". They also had a hot air balloon launch from our school field. It was really a unique and breathtaking sight.

Sunday, October 10, 2010

I Learned Something New!

While cooking dinner today, I learned this:

Noun1.garlic clovegarlic clove - one of the small bulblets that can be split off of the axis of a larger garlic bulb

This would have been good to know BEFORE chopping up the entire garlic bulb into my 2 cups of rice. :) Oh well - now I know!

Sunday, October 3, 2010

Cafe Rio At Home

I love Cafe Rio. I love it even more after making it at home. It was a LOT of work, and honestly probably not QUITE as satisfying as the real thing, but it was still totally worth it. I made the sweet pork burritos with pinto beans. I was stuffed after 1, but Russ had 2 - so they must have been okay. I certainly can't take credit for the recipe. I found it at this blog, but then made some of my own alterations. Here are pictures and recipes.

1 LARGE tortilla shell (we got raw ones and cooked them on the stove)
1 large scoop cilantro lime-rice
1 large scoop pinto beans
1 large scoop sweet pork
Shredded Mexican cheese
Green Enchilada Sauce (we used mild from a can)

We served it with a romaine lettuce salad, but we just used ranch dressing - you can find recipes for the cafe rio dressing, but it was even more work :) 

Russ was modeling the assembly :)
Sweet Pork
2 pounds pork
3 cans Coke or Dr. Pepper (NOT diet)
1/4 cup brown sugar
Dash garlic salt
1/4 cup water
1 can diced green chilis
3/4 can red enchilada sauce
1 cup brown sugar

Put pork in a heavy duty zip-lock bag to marinate. Add about a can and a half of Dr. Pepper and about 1/4 cup brown sugar. Marinate overnight in the fridge.

Drain marinade and put pork, 1/2 can of Dr Pepper, 1/4 cup water, and garlic salt in crock pot on high for 3-4 hours. Remove prok from crock pot and drain liquid. Shred pork with a fork.

In a blender, mix 1/2 can Dr Pepper, chilis, enchilada sauce, and 1 cup brown sugar.  Put shredded pork and blended sauce in crock pot and cook on low for 2 hours.

Lime Rice
1 cup uncooked long-grained white rice
1 tsp butter
1 gloves garlic, minced
1 tsp freshly squeezed lime juice
1 - 15oz can chicken broth
1 cup water
1 Tbl lime juice
3 Tbl fresh cilantro

I just threw the first 6 ingredients in the rice cooker. When it was cooked, I  squeezed the rest of the lime on top and added the cilantro.

Pinto Beans
2 cups dry pinto beans
2 tsp garlic powder
1/2 tsp dried oregano
4 cups water
1/4 cup salt
2 Tbl pepper
 Wash the beans and soak them for at least 4 hours. Drain and put into crock pot with the spices and water. Cook on high for 5 hours until beans are tender. Make sure the beans stay covered - I had to add more water while it was cooking. (One thing I didn't think about is that the beans EXPANDED in the crock pot. I did 4 cups of beans and my little crock pot was overflowing. Also, making the pinto beans is TONS of work, but they are really tasty!)