Pollo Fundido Yummy :)

Not sure if many of you have been to Macayo's and tried their delicious pollo fundido :) If you have not you are missing out! Here is my version of pollo fundido.


Ingridients:

2 chiken breast

1/2 cup chopped medium onion

1/2 cup chopped bell pepper

1/2 cup chopped red bell pepper

1 onion

1 clove of garlic

1 cup of sour cream

1 can of Campbells Cream of Cheddar Soup

2 small can of sliced green chilles

2 cups of shredded colby and cheddar cheese

6 flour tortillas


What you will need:

toothpicks

9X11 baking dish

a pan to deep fry


in a crock pot add the chicken breast and cook with 1 onion and 1 clove of garlic. If you cook it under a slow temperature for about 2 hours it will be very tender and it will observe the onion and garlic flavor.


in a skillet cook the onion green and red bell peppers. Remove from the skillet and add to a large bowl.


In a large bowl combine the sliced green chilles, can of campbells cream of cheddar soup with the 1/2 cup of sour cream ( you can use fat free sour cream) and 1/2 cup of shredded cheese.


Once the chicken is fully cooked and has been cooled. Cut into fajita size pieces and add to the veggie mix.


Heat fllour tortillas and set aside to cool. Once they are cooled you can start your master piece.


spread a little of sour cream in the middle of a tortilla. Add the chicken and sprinkle some cheese in the middle as well.


You want to fold the tortilla into a little pocket assure it will stay stick a tooth pick through it.


Repeat the process with all the tortillas. Once they are all made. Deep fry on both sides and set aside to cool. One they are cooled remove the took pick.


Place the chimichanga wraps in a cassarole dish and spread the cheese mixture on top, sprinkle the remaining cheese on top and cook for 25 minutes at 350 degrees.


I know this dish may sound complicated but trust me it is a favorite for a Super Bowl Crowd. I would suggest preparing the chicken and cheese mix the night before.

Promotion Promotion for me :)

Boy has it been an interesting month for 2009. I was not even sure if I would stay with the company that I am in. As some of you know I am an enrollment counselor, and I love my job but it was time for me to venture into other opportunities. I was privileged enough to be switched to 3 different team all in the course of one year! I was so flustered with all the changes but in the end many good things came from it. In that year alone I was trained in 3 different areas the most important one being a division specialist. This was very important to me because I would be mentoring my team :) My team has been great in having the confidence in me that I could be their leader and offer them help to improve in their job. Recently I was looking to move with in the company and looking for new challenges. Well that day came yesterday at 3:45pm. I was pulled into a meeting and given the great news that I would be a part of a new team. OK so I was very sad because I loved my team. I could not have asked God for more, he has answered my prayers. Out of 45 people only 8 people were choosen for the new team, I was one of the lucky teams. I will get to work directly with Corporate Liaisons in increasing revenue and the best part of it is I get to TRAVEL!!!! I will be working with the the states of Nevada, Utah and Idaho. I am so excited! This a great opportunity for so many reasons :0 Well I better go now I am going to celebrate :)

Salsas and more salsas

I love green chille salsa.... I think above all my other salsas it beats pico de gallo and red salsa. Here are two of my favorite green chille salsa recipes :0 Audrey take you pick in which one will be your favorite :)

Roasted green sauce:

Ingridients:

5 jalapenos

4 roma tomatoes

1 tsp minced garlic

2 tsp salt

1/4 cup water

On a hot griddle roast the roma tomatoes and jalapenos on both sides.for about 8 minutes. Place in a ziploc bag for 5 minutes.

Remove the sking from the jalapenos and tomatoes.

Once the sking has been removed along with the jalapeno step add all the ingridients in a blender. Blend using the pulse option 2-3 times.

If you do not like a lot of heat remove the seads :)

Roasten green Chille and Tomatillos salsa:

5 jalapenos
6 green tomatillos with the outer shell removed

1 tsp minced garlic
2 tsp salt
1/4 cup water

Directions:

Remove the sking from the jalapenos .Once the sking has been removed along with the jalapeno step add all the ingridients in a blender. Blend using the pulse option 2-3 times.

A TIP :)Combine the roasten tomatillo green salsa and add 1 can of cream of mushroom to make a delicious green chille chicken enchiladas :0

R.I.P Mr.Aleterzits

Today I found out some devestating news! My former highschool teacher Mr.Alterzits passed away this Christmas from a aortic aneurism. Mr.Alterzits was the kind of teacher you read about in readers digest and chicken soup for the soul. He was a free spirited man with so many talents one of them being his love for teaching. He taught Psychology and Economics. His classes would awlays get filled up because he was that good! It is because of Mr.Alerzits that my passion for Psychology evolved into wanting to help others. He made every lecture very interesting mainly because he used allot of stories. Like the time he went to Barelona, Spain and joined the thousands of citizens in the running of the bulls. If you do not know about this tradition Google it. When he told the story he talked about a college young man he met that ran with the bulls for the first time, who got injured in the running of the bulls and passed away. He dedicated that lecture to him. That is what type of man Mr.Alterzits was very outgoing and always touching a person's life. He gave life to every lecture and that is what made his students fall in love with his lectures. There was not a day that I would go home and talk about the lecture Mr.Alterzits gave. He was also an amazing couch leading the soccer team to be undefeated all the years at Cactus. While he was couch he led the soccer team to win 6 state tiltes. Not allof of couches can do that! I can say that not allot of people make an impression on me and Mr.Alterzits was among the few that did. His character and charisma is that of the character in the poem by Walt Whitman "Oh Captain, My Captain". He leaves behind allot of cheerished memories. One of them is very dear to me, in my year book he wrote " Yadira best wishes for the happiest future, glad you were in ALL my classes! Keep smiling and questioning, they both suit your personality! make us proud with a positive future!" I know it may seem odd to many that those simple words mean allot but it was makes us proud with a positive future that hit home. Mr.Alterzits believed in my potential to change some ones life. In one of our class discussions he asked what we wanted to do before we died. I told him I wanted to change someones life for the better before I died. He was puzzled by my responds and asked me how I knew I already had not. That was just like him always challenging students for the better. I hope that while he is in heaven he knows how many lifes he changed for the better. With that being said Thank you Mr.Alterzits!

THE SHIP OF LIFEby John T. Baker

Along the shore I spy a ship.

As she sets out to sea;

She spreads her sails and sniffs the breezeAnd slips away from me.

I watch her fading image shrink,

As she moves on and on,Until at last she’s but a speck,

Then someone says, “She’s gone.”

Gone where?

Gone only from our sightAnd from our farewell cries;

That ship will somewhere reappear To other eager eyes.

Beyond the dim horizon’s rimResound the welcome drums,

And while we’re crying, “There she goes!”They’re shouting,

“Here she comes!”We’re built to cruise for but a whileUpon this trackless sea

Until one day we sail awayInto infinity

Albondigas for my sick hubby

Mmmm nothing comforts my husband like a

good bowl of albondigas ( meatball soup). I love albondigas and they are so easy to make and if you ask me way, better then your traditional chicken noodlle soup when you are sick. I made this dish for Brandon when we were dating, he had never heard of albondigas and now they are his favorite. He request this dish quite often especially when he is sick :( So I am now sharing my albondigas recipe with you so you too can try albondigas for the first time. Bon appetit!

Ingridients:

1 pound of ground meat ( If you want to make the dish a little healthier use ground turkey)

1/2 cup rice

1 large egg

2 cups of chopped carrots

2 cups of diced potatoes ( do not remove the skin from the potatoes. The skin has allot of nutrients)

3 blanched roma tomatoes with the skins removed

1 TBSP finely chopped onion

1 cup of diced zuchini

1/4 cup diced celary

1'2 cup chopped cilantro

1/2 TSP minced garlic

5 cubes of beef boillion ( you find this in your mexican section)

1 TBSP of ground cumin

1/2 TSP of ground pepper

Preperation:

Make sure to have all your veggies chopped before you start to make the albondigas. A tip with the diced potatoes put them in a bowl with cold water. This will reduce all the starch. keep them in the bowl until it is ready to be added to the albondigas.

Bring 2 quartz of water to a boil in pot.

Albondigas:

In a large bowl add the meat, rice,garlic,egg and ground pepper. Knead all the ingridients well make sure that the egg is well incorporated before you start to make the meatball. Once all the ingridients are well incorporated you may start rolling your meatballs. If you are not sure how big to make them use a ice cream scoop they will come out the right size. Avoid making them too small or to big. A big tip when making the meatballs make sure that there are no cracks if there are cracks it will cause the rice to overcook and rip the meatballs. Once you have made all the albondigas add them to the boiling water and reduce heat to medium. Cook for 10 minutes.

While the albondigas are cooking in a blender mix the blanched roma tomatoes with 1/3 cup of water and 1 TBSP of the finely chopped onion. Set aside

Once the 10 minutes have passed add the 5 cubes of beef boillion. Add the carrots, potatoes, celary, cilantro, cumin and the roma tomatoe mix you set aside. Cook for 10 minutes and add the zuchini cook for 5 minutes or until the zuchini is cooked.

Serve in a large bowl and enjoy :)

Some people also like to add a little of cooked mexican rice to their bowl but it is all up to you ;)