Lookie! Sunday Fun!

So when we were out in Albuquerque last week, I had a gift card to Macy's. So my mom and I went roaming around Macy's, just to see what they have to offer and Mom decided she wanted to buy Alex's Halloween costume. So here is his fitting. I know Halloween is a month away, but I couldn't resist posting this picture! And in case you can't tell, it's a dragon costume! I love it!

Yummy!!

I know LA is the city of skinny Hollywooders, but how can you be skinny when you live close to this???

Fun Foto Friday!

So Stacey and I got together and decorated cakes! It was definitely a learning experience and I know what to try for next time. I did the cheesey romantic cake for James. He was bummed that he didn't get to enjoy the cake decorating experience. But I think for next time, I'm going to try cupcakes and I will definitely work on roses!

Fun Day at the Park!

 

James and I took Alex to Walter Hall Park today. James had the morning off, and starts his first overnight shift tonight. He wanted to take Alex to the park and have some fun with us. They have an adorable rock wall there for little ones, and James couldn't resist. We can't wait to take him to a real climbing gym and expose him to the thrill!!

So I did it!

I submitted Alex's photo to the Great American Photo Contest! So please, please, please!! Vote for my cute baby boy!

Fun Foto Friday!

 

I was having fun in my kitchen and I'm going to post a blog about this later, but it's about which utensil to use to make omelets. 

A taste of home (New Mexico home!)

New Mexico is not the most well known state. But if you're from the Southwest and are familiar with Mexican cuisine, you KNOW about green chile. And the rule of thumb is, if it isn't from Hatch, it's not any good. Hatch is a small town in the southern part of New Mexico and every year, the town holds an annual chile festival. People from ALL over come and get their roasting on to get some good chile. And you're not limited. There are reds, greens and about all in between. When we lived in Albuquerque, there was a chile roaster on about every corner and just the smell made your mouth water. Every year, my mom goes down to Hatch and gets at least three 10 lb bags of green chile. They will roast them for you and then my mom, James and I would go through the task of peeling the chiles. It was marvelous and hot! Mom would freeze a few bags for us and we'd keep it in our freezer, using some here or there. Being Asian, we'd sometimes eat green chile, rice and seaweed. Oh it's so good! New Mexico puts green chile on everything, you name it and they ask "Red or green?" I always ALWAYS say "Christmas chile" because I want both! And I'm greedy! Well, today, I missed New Mexico so much that I busted out the green chile.

Tonight I made turkey green chile enchiladas! They were quite delicious and it was great to have a taste of home! I got the recipe from the Hatch Green Chile note page from Facebook. All I did was change it to ground turkey and it was still quite yummy! Here is the recipe:

Turkey Green Chile Enchiladas

Ingredients
1 pound roasted skin-on green New Mexico chiles
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
1/2 lb of ground turkey, cooked
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
Preparation
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

If you can't smell the goodness from here.. Well, I feel sorry for you!


Oh the green chile goodness!