Mother's Day Adventures: Tortilla Snacks

I registered Thatkid and I for the Minions race, not even realizing that it was Mother's Day weekend.  Which meant I got to spend my Mother's Day away from home.

We headed up to Universal Studios on Friday night and after picking up our bibs at Universal City Walk, we stayed for dinner.

After the race, Thatkid and I went back to the car to change into regular clothes and met up with Thatboy and Thatbaby, who had taken the shuttle from our hotel to the park.  

We got discounted tickets to the park with our race entry, and they also included an early admission.  So we headed right in to the Wizarding World of Harry Potter.

This was HUGE for Thatkid, who is reading the series right now.  He loves everything Harry Potter.  And getting early admission meant that we could walk right on to rides and attractions.  Our first stop was Olivander's, to pick out wands.  Or rather, to have wands pick you.  

At Olivander's Wand Shop, you enter in a small group and one person is picked to have a wand fitting with Mr. Olivander.  I researched and found some tips on how to get picked and passed them along to Thatkid.  It worked!

Getting to have his wand specially picked for him was a really special moment for him, and definitely played into the magic which surrounded the attraction.  He had to try several different wands until finally, he found the right wand. "Aha," said the wizard, "I think this wand was waiting for you."

After the show, we moved into the general store so Thatbaby could pick out a wand too.  All day he kept whispering to me - "Mom, I think this wand was waiting for me."

They tested out their wands all over Hogsmede, and then, as the park opened and it started to get crowded, we grabbed a butterbeer and headed out to explore the rest of the park.

I had talked to a friend before we went about what was kid friendly at Universal Studios, and she told me it was really hard.  They definitely aim at an older audience.  Even cuddled between Thatboy and I, Thatbaby was not a fan of the Studios Tour, with dinosaur attacks, floods, and car chases.  It was too scary for him.

After the tour, I knew he was getting a little tired.  This, friends, is why we bring the stroller with us to theme parks, even though we hate lugging it around.  

Stick him in the stroller and he's out.  Thatkid was the same way.  And this is especially helpful at theme parks, because naptime is the perfect time for Thatkid and Thatboy to tackle the bigger scarier rides.

And when he woke up, I had him already parked and ready to play in the most kid-friendly portion of the park.

After a couple more rides we headed back to Hogsmede to grab dinner at the Three Broomsticks.  We closed the park down and then headed back to the room where Thatkid and I collapsed after our especially long day.

The next morning, we packed up and headed down to Anaheim.

As you can see, Thatkid was in a bit of a mood.

Thatbaby, however, was living it up.

So why the stop in Anaheim?  Well, I decided to take control of Mother's Day a bit.  I decided I wanted to go to the House of Blues Gospel Brunch, and the House of Blues in Anaheim is much closer to Thatmom than the one in San Diego.  And since we were already in Los Angeles, it didn't seem like it would be difficult to stop in Orange County on the way home.

And so we met up with Thatmom so we could celebrate Mother's Day together.

Thatmom was a little wary of what the brunch was going to be like, but it was wonderful and we both really enjoyed the food and the entertainment.  We were up on our feet, dancing.

And then we parted ways and we headed home.  We headed out for Mexican for dinner that night because the best way to top off Mother's Day is with a margarita.  Which my kids have figured out.  When Thatkid had to fill out his "all about mom" sheet at school he wrote that my favorite food is "Mexican."  Which isn't true.  Anyone who knows me, knows that my favorite food is popcorn.   But Mexican food is one of the few cuisines I never tire of.  And I do love margaritas.  And how easy it is to interpret Mexican cuisine in your old home.   Like these little tortilla snacks.  Everything is pre-prepared so it's just a matter of heating and stacking.  They make a great afterschool snack, but they're also filling enough for a dinner if you have a couple.

Tortilla Snacks

small tortillas (around here we get the "street taco" size)

1 can refried beans

1 rotisserie chicken, shredded

salsa

1. Heat the tortillas over an open flame until crisp. 
2. Heat refried beans in a saucepan until they're bubbling.
3. Heat shredded chicken until warm.
4. Top each tortilla with refried beans, chicken, and a spoonful of salsa.

Crispy Tacos

Every now and again, I run across a recipe that is so good, it makes it on to our weekly mealplan several weeks in a row.  This is one of those recipes.

The first time I made it, I had some spinach that was starting to show signs of better days.  Chicken tacos seemed a good idea, but I had those really big tortillas, which always make tacos awkward.  So I rolled the mixture up and put it in the oven.  Telling Thatbaby we were having "crispy tacos" for dinner peaked his interest.

I think the thing that sealed the deal though was that these are truly finger food.  Because you just pick them up and snack.  Thatbaby also liked dipping his in salsa.  These would be a great for Superbowl Sunday - easy to eat, easy to snack on, easy to serve!

Crispy Tacos

 1 chicken breast

1 bottle of beer (I used a winter ale - just pick something you have on hand that isn't too hoppy)

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 bunch spinach, chopped

1 cup monterey jack, shredded

1. Preheat oven to 450.  Place chicken breast in a saucepan and cover with beer and water.  Bring to a boil, then lower heat and simmer 10 minutes.  Remove chicken and let cool until cool enough to shred.
2. Mix shredded chicken with paprika, salt, garlic powder, cumin, and chili powder.
3. Spoon a line of chicken, spinach, and cheese on the bottom half of a tortilla.  Roll the tortilla up into a tube, placing seam side down on a parchment or silpat lined baking sheet.
4. Spray the tacos with cooking spray.  Bake for 20 minutes, turning halfway through.

Big Fishies: Chile Relleno

The Actress called me last month to express her condolences about TFIL's passing.  At that time we talked about getting together.  The Actress is 7 months pregnant, and I haven't seen her during her entire pregnancy!   She offered to make the trip down to us, but I know that at 7 months pregnant, a long time in the car wouldn't be all the comfortable for her.  We've wanted to visit the Aquarium of the Pacific for a long time, so I suggested that as a nice half-way meeting point.

Plus it was a great experience for The Actress and Armani to get a glimpse at what their future holds in store for them by spending a whole day with a toddler.

Thatbaby was ever so excited to see the fishies.  As soon as we got in, he ran and pressed his face up against the nearest tank to watch.  The Aquarium is a fantastic experience for children of all ages because it is "hand friendly."  Thatbaby got a kick out of being able to touch the exhibits - and so did The Actress and I!

It was especially exciting to be able to touch jellyfish!

And there was a plethora of giant crabs throughout the Aquarium.

When we found the seal tank, he didn't want to leave.  He asked for a snack and sat and just watched them play.  He similarly enjoyed the sea otters.  Guess he's a fan of sea mammals.

In addition to the water animals, the Aquarium has a lorikeet exhibit and Thatbaby was very impressed with the colorful birds who came close, flying right over our heads and landing on people beside us.

Thatbaby wasn't terribly fascinated with the other birds - the penguins.

Although he developed a mild obsession with their statute counterparts.  He gave the big one a hug.  (Did you know that Emperor Penguins can grow to 4 feet tall?  That's bigger than my little boy!)

The medium sized penguin got a head pet.

And the smallest penguin was his new best friend forever.  We couldn't get him to leave.  The little guy got pets, kisses, Thatbaby sat with him -

And then Thatbaby sat ON him.  (Y'all remember how much he loves to sit on animal figures, right?)

We headed over to the shark exhibit to give some sharks and rays a pet. 

Then we went to the BIG tanks to check out the non-pettable sharks and sea turtles.

By the end of the day, Thatbaby had really warmed up to Armani.  They became best buds at lunch, holding hands walking back to the Aquarium. And Thatbaby cuddled up close to him to watch the scuba diver.

The Actress was certainly worn out from the day - which makes sense because she was doing everything we were doing, WHILE growing a human being.  But she smiled through it all and didn't complain about chasing Thatbaby around.  I am so excited for her and Armani.  They are going to be amazing parents.

Thatbaby slept the whole way home.  Poor little guy was completely tuckered out by his fishy adventures.  He woke up hungry and cranky.  I had the perfect solution for that.  Thatbaby called this "cheese for dinner" but Thatboy and I called it Chile Relleno.  

Chile Relleno

4 poblano chiles

4 roma tomatoes

olive oil

salt and pepper

1 lb monterey jack

3 eggs

2 Tbsp flour, divided

1 cup canola oil

1/4 cup butter

2 cloves garlic, minced

1 Tbsp chk broth

1. Preheat the oven to 425.  Heat a grill pan over medium heat.  Char chiles and then place in a plastic bag for 10 minutes.  Cut them down the middle and remove the seeds.
2. While the peppers are cooling, cook the tomatoes.  Cut an x on the top of each tomato and place in a baking dish.  Drizzle with olive oil, salt and pepper and cook for 15 minutes.
3. Stuff the peppers with the cheese (using toothpicks to hold them together)
4. Separate the eggs.  Beat the egg whites with an electric mixture until soft peaks form.  Beat in 1 Tbsp flour and egg yolks.
5. Heat the canola oil in a saute pan over medium heat.  Dip the peppers in the egg batter and fry until golden on both sides.
6. In a separate pan, melt the butter.  Stir in the remaining flour and cook until bubbly and paste-like.
7. Stir in the tomatoes, garlic, and chicken broth. Smash the tomatoes to create a sauce. Simmer for 5 minutes and then pour over the chile rellenos.

Birthday Redo: Bean Burritos

When Thatboy got back from Nicaragua, he presented me with my birthday gift - a collection of Raymond Chandler novels and a request that I take off the first Friday I was done with trial so he could make up the birthday he had planned for me.

On Friday we both took the day off work, dropped Thatbaby off at daycare, and headed out to Temecula.

The first part of Thatboy's birthday plans was wine tasting.

We brought some fruit, some cheese, and a loaf of fresh French bread and made a morning of it.  We sat and sipped everything from champagne to zinfandel.

Before too long, we packed up the bottles we were bringing home and headed back to San Diego.  The second part of the Thatboy's plan involved us going to a movie at the fancy movie theater.  I chose RIPD because, well, Ryan Reynolds.  The movie didn't do too well this weekend, but really it was a great summer movie.  A light hearted action - it reminded me a lot of Men in Black.  And of course, it doesn't hurt that it stars my imaginary boyfriend.  So we sat in big comfy leather seats, ate popcorn, and enjoyed the movie.

The last part of my belated birthday day was meeting up with my family for dinner.  We did that without Thatboy on my actual birthday, but on this makeup day we had dinner out, the three of us.  We picked Thatbaby up from daycare so he could join us.

On my birthday (and this makeup day) I really wanted to try the new Mexican restaurant that had opened in our neighborhood.   I love Mexican food.  Which is why you see so much of it on my blog.  We eat Mexican in our house at least once a week - if not more.   I like the fact that it's pretty versatile and easy to make vegetarian for our little bean lover.   Like a bean burrito - or "bean taco" as it's called in my house.  Because everything made with a tortilla is a taco.  Burritos, quesadillas, even enchiladas are called tacos.

Bean Burrito

2 tsp canola oil

2 cloves garlic, minced

1 tsp chile powder

1 tsp cumin

1/4 tsp salt

1/3 cup water

2 cans black beans, drained and rinced

1/4 cup salsa

6 tortillas

1 cup cheddar jack cheese

1 tomato, chopped

shredded lettuce

1. Heat oil in a large skillet over medium heat.  Add the garlic, chile powder, and cumin and cook until fragrant, about 30 seconds.
2. Add the beans and water and bring to a boil.  Reduce heat and simmer 10 minutes.
3. Stir in salsa and mash.
4. Divide the beans between the tortillas and top with cheese, tomatoes, and lettuce.  Roll and serve.

New Old Friends: Crockpot Enchiladas

When Thatbaby started at daycare, his class was comprised of two age groups.  There was the "older kid" group - kids born between January 2011 and August 2011, and then the "younger kid" group - kids born in October 2011.  Thatbaby fell into the latter group, along with four other kids.  When Thatbaby started, all those kids were around 5 months old.  And now they're all working on 20 months!

I've watched them all grow together, their little personalities developing, friendships forming. (Thatbaby is apparently part of a three-some known as the "three amigos" who love to get into trouble together)  When they were 11 months old, they all moved out of the infant room together and into the "Wobbler Room." They started walking, talking, and dancing together.  They held each other's hands to play rousing games of "row row row your boat."

At 18 months, they all moved into the "Toddler Room."  Well, all but one.  Smiley, one of my favorites (I hate saying that, they're all my favorites) didn't move up with them, instead she left the daycare to head to one closer to her parents' workplace.  I missed Smiley.  She used to greet me and Thatbaby every morning by running up to us.  I got hugs.  She held my hand.  She played "row row" with Thatbaby and I.

A couple of weeks ago I emailed Smiley's mom to see if there was any chance of getting the little ones together.  She was thrilled at the suggestion and on Saturday we headed to a nearby playground to meet up with them.

It took them both a little bit to get reacquainted.  I think Smiley recognized me before Thatbaby.  But before long they were chasing each other and fighting over playground balls.  We already have plans for the next playdate.

When I was in girl scouts I remember singing the Silver and Gold Song - "Make new friends, but keep the old.  One is silver and the other's gold."  Like everything else in girl scouts, these are words to live by.  And it makes me happy for Thatbaby to keep up with good friendships. 

Likewise it's good to be reacquainted with other old favorites.  Like food favorites. When we go to a Mexican restaurant, I usually order fajitas.  Thatboy usually orders enchiladas.  I rarely order enchiladas because I feel like they're something easy to make at home.  But I don't make them all that often.  So I thought I would revisit them before Thatboy headed out of town.  For him.  I'm lazy though, so these enchiladas are made in the crockpot.  They are just as good as the kind you make in the oven though.  So in a way these are old friends, made in a new way!

Crockpot Enchiladas

1 lb ground beef

1 can whole tomatoes

1 onion, chopped

1 clove garlic, minced

1/2 tsp cayenne pepper

1/2 tsp salt

6oz tomato paste

2 cups shredded cheddar cheese

9 corn tortillas

1. Brown ground beef in a saucepan.  Remove ground beef from pan.
2. Place tomatoes, onion, and garlic in a food processor and puree.
3. Heat tomato sauce in the saucepan.
4. Add cayenne, salt, and tomato paste.  Bring to a boil.  Lower to a simmer and cook for 7 minutes.
5. Place 3 tortillas in bottom of crockpot. 
6. Top crockpot with a third of the ground beef, a third of the sauce, and a third of the cheddar.
7. Repeat layers two more times.
8. Cook on low for 7 hours.  

Messy Play: Tri-Tip Enchiladas

On Sunday we headed back to the New Children's Museum for another afternoon of fun.  This time we tried more of the hands on activities.  There was drawing with chalk, stamping Valentines, coloring with colored pencils, and molding clay into...well, Thatbaby is obsessed with balls, so that's what we made.  Lots and lots of clay balls.

The only thing Thatbaby wasn't interested in, was painting.  Vehemently shaking his head no, backing away from the paint area, and clinging to me as though the paint might contain live venomous snakes.

I guess this isn't too surprising, considering that lately Thatbaby has been a little particular about messy hands.  He now requires a napkin with meals, so that he can wipe his hands and mouth.  And yet, at the same time, he apparently plays with slime at daycare and still mostly prefers eating with his hands to a fork.

Especially with enchiladas.  Which might be due to the fact that he likes to pick out his favorite part - the black beans.  No matter what else I put in an enchilada, there must always be black beans.  But that doesn't mean we always eat vegetarian enchiladas.  I love Trader Joe's tri-tip, premarinated and ready to go.  All I have to do is cook it and we have meals for days.  It shreds so beautifully, it works well for any "steak" type dish.  This week alone we've had tri-tip quesadillas and tri-tip enchiladas.

 Tri-Tip Enchiladas

 1 lb tri-tip, cooked and shredded

8oz tomatillo salsa

1 can tomato sauce

1 cup shredded colby jack

1 can of black beans, drained and rinsed

1 can diced green chiles

1 pkg flour tortillas

1. Preheat the oven to 350. Combine the salsa and tomato sauce in a saucepan over medium heat.  Cook until heated through. 
2. Reserve 1 cup of the sauce, and stir the tri-tip into the remaining sauce.
3. Stir in 1/4 cup of cheese.
4. In a small pan, heat the black beans.
5. Place just enough sauce in a baking pan to coat the bottom of the dish.
6. Heat the tortillas in your favorite way.  In the center of each tortilla, place some of the tri-tip, black beans, cheese and chiles.  Roll the tortillas up and place seam side down in the baking dish.
7. Pour the remaining sauce on top and any remaining cheese and chiles.  Cover with foil and bake for 15 minutes.

Clips and Cuts: Veggie Enchiladas

I'm not one of those people who is blind to the fact that their child may not always be so attractive.  Luckily Thatbaby has grown out of his little old man stage, but currently he is full force in the scruffy, scruggly, living in a garbage can stage.  Due primarily to his hair.

I've been trying to convince Thatboy that our baby needs a haircut for a while now, but Thatboy has been resistant.  He wants Thatbaby to have long flowing locks.  I'm not against long flowing locks, but I'd prefer our child not have perma-bedhead.

This weekend I finally convinced him, so off we went for Thatbaby's first haircut!  The entire process made Thatbaby very nervous.  He was fine until he realized that he wasn't allowed out of the special car and then he started getting upset. He must have signed "all done" about 50-60 times.  And he spent half of the time pressing his face against mine.

But the end result was completely worth it.  A nice, clean cut boy who doesn't look like a relative of Albert Einstein.

In keeping with our idea not to use food as a reward, we took Thatbaby out for a different kind of treat after his haircut - a trip to the playground!

It was a little cold and wet after the previous day's rain, but that didn't stop Thatbaby from taking advantage of all the playground elements.

Eventually we dusted off his wet and sandy pants and headed home so Thatboy could head out for a lunch date.

Thatbaby and I had our own lunch date.  We munched on leftover enchiladas and discussed current events, recent movies, and sounds animals make.  These enchiladas were much more appealing as a lunch than dinner.  At dinner, Thatbaby opened them up and just ate the inner filling (the kid loves corn and beans).  At lunch he devoured 2 enchiladas - every bite of them!

 Veggie Enchiladas

2 Tbsp olive oil
3 tsps cumin
1/4 cup Flour
1/4 cup tomato paste
1 1/2 cups vegetable broth
3/4 cup water
3 cups grated Monterey Jack cheese
One can black beans, rinsed and drained
8 oz frozen spinach
1 cup frozen corn

12-16 corn tortillas

1. Preheat oven to 400. Spray a baking dish with cooking spray. Heat oil in a large saucepan.  Add 2 tsp cumin, flour, and tomato paste and cook for 1 minute.
2. Add the broth and water and bring to a boil.  Reduce to a simmer and cook 5 minutes.  Remove from heat.
3. Combine 1/2 the cheese, black beans, spinach, corn, and remaining cumin in a bowl.
4.  Pour just enough of the sauce to coat the bottom of the baking dish.
5. Heat tortillas and place about 1/3 cup of filling in the middle of a tortilla.  Roll up and place seam side down in  the baking dish.  Repeat with all the tortillas and filling.
6. Pour the remaining sauce on top and put remaining cheese over it. Bake for 20 minutes.