New Braunfels Herald Zeitung (Newspaper) - May 4, 2011, New Braunfels, Texas
HemUl-Zeitungfood writer I/itira Lopez welcomes your cooking and baking questions. Email her at Irlopez [email protected]
com or call her at (830) 237-3875.
Movie night in peril; alternatives sought
Friday movie night is in big trouble.
With an 8-year*old, a 12-year-old, and a pair of late 40somethings, it’s getting pretty challenging to find a movie we can all endure... er, enjoy.
As far as Hollywood is concerned, we are somewhere between "Stuart Little" and"The Lovely Bones.” It’s vast movie wasteland, populated by "Home Alone” and a few classics, like the “Sound of Music.”
And after a while, the hills are not so alive with the sound of music.
It’s not just the age difference either. It’s tough to find a movie with some action for Dad, nothing too scary for third-grader Mireya, some innocent romance for tweenager Sierra, and some caliber of production quality for me.
As in dialogue that has multi-syllable words.
We are the ultimate tough room.
Movie night is a tradition we started some years ago and our resident traditionalist, Mireya, insists it take place so matter what the circumstances.
There were many times we had “Rerun Movie night” since not every week delivers something worth watching.
Now that we are in the Bermuda triangle of family movie watching, I'm considering a replacement for movie night. Among the options are:
• Family Game Night - We have tried this before, but due to wildly different interpretations of the concept of "rules” I hesitate to try again.
Marriage is fragile enough without having to google
l ife on the front lines of niotherhofxi
the rules for collecting $200 in bookopoly.
And here, too, the age and interest differences don’t help. There is no middle ground between Pretty Pretty Princess and Black lack.
• (Taft Night: Once a craft queen, I considered reviving our crafty ways. But given that I have a house filled with flower pens, dioramas, and dried out clay sculptures of... something, I don’t think I can find the shelving for the results. Of course, if we focused our efforts on paper mache we might open up a miniature pinata shop this summer.
• Cooking Night: We’ve entered a stage with Mireya that I recognize from years with her older sister — she is unwilling to eat anything outside three favorite items. But there’s no such thing as a skinny chef)
Maybe we could explore new worlds of food!
We could watch the food network and cook just one thing that wasn’t chicken!
Fortunately the days are getting longer, the weather nice and warm, the canker worms have left the trees to become moths.
Maybe we can just sit outside on Fridays and roast hot dogs (those are one of the three favorite foods), sing songs, and count stars.
Maybe the ultimate solution to a tough room is getting out of it.
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Skin test, physician monitoring, and Investigational medication are provided at no cost. Qualified participants will be compensated up to $700 for time and travel.
If Interested, please call:
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em A —
Celebrate Cinco de Mayo
By Laura Lopez
Celebrate Cinco de Mayo with these recipes.
Margarita Fajitas with Lime Salsa
Prep: 20 minutes, grill: 12 minutes, marinate: 1 hour
1 15-ounce can black beans, rinsed and drained 1 8-ounce can pineapple tidbits (juice pack) drained
1 /4 cup finely chopped red onion
2 fresh jaiapeno peppers, seeded and finely chopped
2 tbs. fresh cilantro 1 canned chipotle chile pepper in adobo sauce, drained and finely chopped 4 tsp. lime juice 114 tsp. salt
4 skinless, boneless chicken breast halves (about 1 1 /4 pound total)
114 cup tequila 1/4 cup lime juice 1 tbs. vegetable oil 114 tsp. salt
114 tsp. ground black pepper
8 6- to 7-inch flour tortillas Lime wedges
For salsa, in a medium bowl, stir together beans, pineapple, red onion, jaiapeno peppers, cilantro, chipotle pepper, the 4 tsp. lime juice and 1/4 tsp salt. Cover and chill for one hour.
Meanwhile, place chicken in resealable plastic bag set in a large bowl; set aside. In a small bowl stir together tequila, 114 cup lime juice, oil, 114 tsp. salt and black pepper. Pour over chicken in bag. Seal bag; turn to coat chicken. Marinate in refrigerator for one hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
Drain chicken, discarding marinade. For a charcoal grill, grill chicken on rack uncovered directly over medium coals for 12-15 minutes or until tender and no longer pink. During the last five minutes of cooking, place foil-wrapped tortillas next to the chicken on grill rack. Grill until heated through, turning once. Remove chicken to a cutting board.
Cut chicken into 1/2 inch slices. Divide chicken among tortillas. Top with chilled salsa;
Dad’s Shrimp Cocktail incorporates ketchup, shrimp for a delicious summer taste.
roll up. Serve with warm lime wedges.
Makes four servings
NOTES: Avoid direct contact with hot chiles as much as possible. Wear plastic or rubber gloves when handling chiles.
For more heat, stir in more of the adobo sauce from the chipotle peppers.
• • • • •
Fresh Strawberry Margarita Dessert
(from the Food Network)
1 1/4 cup finely crushed pretzels
1/4 cup sugar
1 /2 cup butter margarine, melted
1 14-ounce can sweetened condensed milk
1/4 cup lime juice
2 tbs. tequila
2 tbs. orange liqueur (Grand Mariner)
1 10-ounce pkg. frozen strawberries in syrup, thawed
1 cup whipping cream
Combine pretzels, sugar and melted butter. Press firmly into bottom of 8-inch pan. Chill. For filling, combine milk, lime juice, tequila and orange liqueur. Beat until smooth. Add strawberries, beat at low speed until well
blended. Fold in whipping cream.
Pour over crust and freeze 4-6 hours or until firm. Let stand at room temperature for 15 minutes before serving.
Optional: Slice fresh strawberries and sprinkle over top of dessert.
Dad’s Shrimp Cocktail
(From Eva’s Kitchen)
Makes 4-6 servings 1 cup ketchup Juice from 2 lemons (1/4 cup)
1 tbs. Tabasco sauce 1 tbs. distilled white vinegar
Kosher salt and ground pepper to taste 1 pound small shrimp, peeled, deveined, cooked and cooled
4 avocados, pitted, peeled and cubed Lemon wedges for serving
In a small bowl, place the ketchup, lemon juice, Tabasco sauce, vinegar, salt and pepper. Stir until well blended. In a medium bowl, place the shrimp and avocado.
Pour the sauce over and gently toss with a wooden spoon or rubber spatula until shrimp and avocado are coated. Cover and place in fridge for 30 minutes.
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Mexican Chicken-Stuffed Poblano Peppers
(From mixingbowl.com) Prep: 10 minutes. Cook: 50 minutes. Roast: 20 minutes. Stand: 10 minutes. Bake: 18 minutes.
2 chicken legs (thighs and drumsticks)
1 1.25-ounce package taco or chili seasoning 4-5 poblano peppers, halved and seeded 1/2 of 14.5 ounce can diced tomatoes with green chiles, drained 1/2 red onion, chopped 1/3 cup coarsely chopped cilantro 1/2 cup mozzarella cheese 1 /2 cup sharp cheddar Chopped green onion Black olives Sour cream
Place chicken in a large skillet. Sprinkle with about one-third of taco seasoning. Add enough water to cover chicken. Bring to a boil. Reduce heat, cover and simmer until the meat falls from the bone, about 50 minutes. Remove from heat. For best flavor, let chicken stand in water to cool.
Meanwhile, preheat oven to 425 degrees. Place poblano peppers, skin side up, onto a large foil-lined baking sheet. Roast for 20 minutes or until slightly charred. Remove from oven and fold foil up around peppers. Let stand 10-15 minutes. Reduce oven temperature to 350 degrees.
Drain chicken, reserving liquid. Remove and discard skin and bones; shred meat.
Return chicken to skillet. Add a little of the reserved liquid. Stir in the remaining taco seasoning. Bring to a boil. Reduce heat and simmer about 10 minutes, adding more cooking liquid as necessary. Stir in diced tomatoes, onion and 1/3 cup cilantro; simmer for 2-3 minutes more. Remove from heat and stir in mozzarella cheese.
If desired, remove skin from peppers. Place peppers, skin side down, on a foil-lined baking sheet. Spoon the chicken mixture into the peppers. Top with cheddar cheese. Bake for 18-20 minutes or until cheese is melted. If desired, top with chopped green onion, black olives, sour cream or cilantro sprigs. Makes four servings.
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