Turkey Breeder/ Pie Tin

I’ve been having a lot of fun lately trying to integrate Spanish more into my life. And sometimes that comes with some funny stories.

I decided to try this app called Tandem. Basically, you get to message and Skype people from all around the world who are trying to learn different languages. Normally, I shy away from this type of futuristic technology, but this one felt very well-regulated.

This evening, I was talking with a 17-year-old girl from Mexico, named Jacki. For the most part, things ran pretty smoothly. She only knows a small amount of English, and I know a fair amount of Spanish. I helped her with pronunciation of specific English words (I think for a homework assignment), but other than that, we talked entirely in Spanish.

We had a system set up, where she would give me a word in Spanish, and I would help her pronounce it in English. She had given me several words which looked like they belonged to a recipe. Cookie, milk, put, pour, mix, milk, etc. Then she asked me the word “pavera.” I had no idea what she was saying, so I looked it up on google, which came up with this:Screen Shot 2015-02-25 at 9.21.52 PM

I started laughing really hard, but as she sat there in her confusion, I realized I had to explain what I was laughing about. I started rambling, which sounded something like this: “Ummm… se dice que  una pavera es una persona que pone dos pavos juntos… y…. *giggle* ellos hacen bebes”. (Umm… it says that a pavera is a person that puts two turkeys together… and… they make babies.)

Turns out pavera also means pie tin. 

A little more serious, a little more spiritual now.

Josh and I came up with a system of daily scripture reading together to help with the Spanish integration. Each night, we pull out the Book of Mormon both in Spanish and in English. First one of us will read a verse in Spanish, then try to translate it. If we get stuck on a word, we can reference the English Book of Mormon. We switch off every verse. I’ve really enjoyed this system. We don’t get through very quickly (we just finished 1 Nephi chapter 2), but I’m finding a lot more meaning when I’m focusing word-by-word. There are certain phrases that I’ve seen so much that they no longer have much meaning to me. Reading in Spanish has changed that.

If you’re looking for help in learning another language, I would highly suggest these ideas! Let me know if you’ve got any other tips, and especially if you have any funny stories!

Whatever, I’m still fabulous

I won’t take any credit for this, but I just love the phrase,

“Whatever, I’m still fabulous anyway.”

I don’t have long to write, so I’ll just keep it short and sweet. Life requires a lot from us. And I don’t know about you, but I feel like I hardly ever meet those expectations. I mess up, I forget, I run out of time. But you know what? I’m human. And you are too. And no one ever said that humans have to be perfect all the time. So next time you fail to meet life’s expectations, just say, “whatever,” and remember that I still think you’re fabulous, anyway.

Lisa

Valen-times

This year, with Valentine’s Day approaching, I’ve found myself missing the childhood part of it. Decorating heart-shaped sugar cookies at the class party, designing the coolest valentines box in the whole class, and signing “from, Lisa” on 32 My Little Pony valentines. So this year, I thought I’d bring back some of that creativity and share it with my friends. I made sugar cookies, red velvet cookie bars, and a little valentine for Josh. I would have made little valentines for all of you, but I’m just not that crafty, so this digital one will have to do. IMG_2115

A week or two ago, I made a batch of slice-and-bake cookies from Lauren’s Latest, but I didn’t have the patience to finish it, so I kept half the dough in the freezer. I decided I would just making regular sugar cookies out of them, but then I got the idea to make hearts out of the red dough. I played around with the placement, and ended up with this. Aren’t they adorable?

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The last thing I made was Red Velvet Sugar Cookie Bars with Cream Cheese Frosting (now that’s a mouthful!) from The Recipe Critic. They didn’t turn out looking as mouth-watering as hers, (partially because I was stingy with my food coloring), but they still taste pretty good.

IMG_2109And that’s it for my goodies! Happy Valentine’s day, everyone. Go make somebody’s day better.

Love you all!
Lisa

PS, one last goodie. #neverforget

Chipotle Chicken Tacos

Alright, I’m starting to write this one up before I’m even done cooking it, because I know it’s going to be a keeper. I can smell it. I saw this recipe for the shredded chicken over on The Thin Kitchen yesterday, and here I am making it today! Can you tell I’m excited?

I looooove the chipotle flavor, but I’ve actually never cooked with them until now! Crazy, right? I had no idea what to expect when I opened the can, but when I did, my nose was in heaven. And when it’s sautéing with all that garlic? Yummm.

If you’re a newbie like me, and have no idea what to expect when buying the peppers, this is what it looks like!

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Chipotle Chicken Tacos

Makes 4 tacos

Chicken
3 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1 cup orange juice
2 cups chicken broth
1 pound boneless, skinless chicken breast (I found this was about the size of one large chicken breast)
2 teaspoons yellow mustard

Other taco ingredients
Tortillas
Avocado
Rice
Lime
Cilantro

Directions

  1. Mince the garlic and peppers, and sauté in a large pot in 1 tablespoon oil. Careful not to let it burn- it’s a pretty thick and sticky mixture.
  2. Add cilantro, orange juice, and broth to the pot, and bring to a boil.
  3. Add chicken. Cover and reduce to a simmer. Cook for 15-20 minutes, or until inside of the chicken is white. I like to cut up my chicken into a couple pieces to help it along.
  4. Remove chicken, and let it cool on a cutting board. Use forks to shred it. Alternatively, I’ve seen people use their kitchenmaid to shred chicken, but I don’t remember if I’ve tried that or not.
  5. Use a whisk to stir in the mustard to the liquid in the pot, and cook to reduce to a thicker sauce.
    [For an even thicker sauce, mix two tablespoons cornstarch and a bit of water, then pour it into the sauce, and boil until thickened.]
  6. Pour about half of the sauce over the chicken, and save the rest as a hot sauce.
  7. Serve in a tortilla with rice, avocado, fresh squeezed lime, and cilantro.

Notes
To double the recipe, just double the chicken, and maybe add some more broth. This recipe makes a lot of extra sauce, so I ended up saving a bottle of it to use as hot sauce, or maybe mix with some shredded chicken in the future. IMG_2091IMG_2088IMG_2095

Enchiladas for Two

I’m copying this recipe over from the old blog. This is one of my favorite recipes that I’ve posted so far. Enjoy!

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I got the idea for this recipe from Like Mother Like Daughter, but ended up making it mostly just based off what I remembered from growing up, and what ingredients I had available.


Enchiladas for Two
1 can chicken
1/4 lime (or 1 tsp. lime juice)
black pepper
1 tbsp. olive oil
4 oz. cream cheese, softened
1 can green chili enchilada sauce
3/4 c. cheese, approximately
4 medium flour tortillas

Directions:

  1. Preheat oven to 350
  2. In a sauce pan, combine olive oil, drained chicken, lime juice, and pepper to taste.
  3.  Add in cream cheese and mix until combined thoroughly.
  4.  Pour a bit of enchilada sauce in bottom of a 9×13 baking dish.
  5. Dip a tortilla in the sauce (both sides) then fill with a fourth of the chicken mixture.
  6. Roll up tortilla and push to the end of the pan.
  7. Continue with the rest of the tortillas, refilling the dish with sauce as needed.
  8. Pour the rest of the enchilada sauce over the tortillas.
  9. Sprinkle cheese over enchiladas.
  10. Cover with aluminum foil and bake for 15 minutes.
  11. Uncover and bake an additional 10-15 minutes, until cheese is melted completely and to your desired level of golden-brown.

Baked Chicken Nuggets

I’ve been craving chicken nuggets a lot, lately. Particularly the hormone-injected dinosaur shaped ones. Yum. But before we had the opportunity to run to the store and buy some, I had the idea to make them myself.


Baked Chicken Nuggets

1 chicken breast
1 egg
1/4 cup flour
1/3 cup Italian style bread crumbs

1. Preheat oven to 450
2. Cut the chicken into 1″ chunks, removing all fat
3. Crack an egg into a bowl and whisk it a bit, and put the flour and bread crumbs in separate dishes. (Measurements are flexible, I just shake a little bit in, and add more when I need it.)
4. Coat the chicken, in order, into the flour, egg, then bread crumbs
5. Place onto a sprayed pan, and bake for 10 minutes, until chicken is white in the middle and the coating starts to get a little toasty.

This recipe served the two of us comfortable with a large chicken breast, but could easily be doubled, or tripled… depending how much you like chicken nuggets 😉

Also, I haven’t tried it, but you probably could freeze them and reheat them later! Let me know if you try it.