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Archive for 2012
It’s Mother’s Day this weekend and a great time to reflect on all the amazing mothers, grandmothers, stepmothers and godmothers in our lives! I for one am truly blessed to have such an incredible mom. She did everything – from making cupcakes for the entire class on each birthday, driving to and from tennis and soccer matches, hockey games, etc., she imparted morals and life lessons, shared her love of books and reading, organized fun trips and little adventures – and most importantly encouraged me to fly from the nest and discover the world. But without her patience, love, support and guidance, the journey would not have been nearly as enjoyable. In raising my son, I hope to be as good a mom to him and my baby-to-be as my mom has been to me.
Thank you Mom for absolutely everything!
Happy Mother’s Day!
A little taste of Greece for your budding citizens of the world!
- 2 cups of plain Greek yogurt
- 2 cucumbers, peeled and coarsely grated
- salt
- 3 cloves of garlic, peeled and pressed
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 tablespoon, chopped fresh dill
- salt and pepper to taste
- toasted pita bread, cut into triangles
1. Place a coffee filter in a colander. Spoon the yogurt into the filter and let drain through the colander into a bowl. Place the drained yogurt into a mixing bowl. 2. Peel the cucumbers and grate them coarsely into a bowl. sprinkle 1 teaspoon of salt over the gratings and let stand for 10 minutes to draw out the liquid. Spoon the gratings into the colander and squeeze the rest of the liquid out with the spoon. Add the cucumber to the yogurt. 3. Peel the garlic and squeeze through a garlic press. Add the garlic, olive oil, lemon juice, dill, salt and pepper to the yogurt and cucumber and stir to combine.
Serve with toasted pita triangles.
A great way to celebrate Mexican night or Cinco de Mayo is with our delicious Enchilada recipe!
Green Chile Chicken Enchiladas
Preheat oven to 400 degrees. Lightly grease 2 – 13/9 inch baking dishes
- 4 cups grated Monterey Jack Cheese
- 1 1/2 cans green chile enchilada sauce (19 oz each)
- 2 cans diced green chiles – mild, medium or hot – depending on your family’s taste buds! (4 oz each)
- 1 1/2 cups sour cream cheese
- 1 tablespoon sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground white pepper
- 4 large boneless, skinless chicken breasts, poached
- 1 can chicken broth (15 oz)
- dash of salt
- 10 large flour tortillas
To poach the chicken:
Trim excess fat from chicken breasts. Place chicken breasts and broth in a large pot and fill with enough water to cover the breasts by 1 inch. Remove the chicken breasts and bring the water to a boil. Add the chicken breasts and dash of salt and cook at a low simmer for about 17 minutes or until no longer pink in the center when cut with a knife. Don’t over cook! Let stand in the cooking liquid until cool. Then, using a fork or your fingers, shred the chicken.
In a large bowl, combine 2 cups of the cheese, 1 can of the enchilada sauce, all the green chiles, 1 cup of the sour cream, sugar, cumin and white pepper. Add the shredded chicken and mix well. Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture in the center and roll, placing the seam side down in the baking dish. Repeat the process until all the mixture is used. With a spatula evenly spread the remaining sour cream over the enchiladas. Then add the rest of the enchilada sauce and sprinkle the cheese over the tortillas.
Bake for 15 minutes or until cheese bubbles and enchiladas are evenly heated.
¡Que rico!
Tomorrow Cinco de Mayo is celebrated in both Mexico and the United States, commemorating the victory of the The Day of the Battle of Puebla, where the Mexican Army defeated the French forces on May 5th, 1862. We recognize Cinco de Mayo in the U.S. as a day of Mexican heritage and pride. Tomorrow our Mexican-American friends will be observing the day with fun festivals, music, food and traditional dress.
There is no particular food used to celebrate the day, but please check out our kid friendly chicken enchilada recipe in our new Recipe Tab – it’s one of our favorites!
And of course, your kids can use their Spanish Early Lingo DVDs to impress people with their knowledge of Spanish!
¡Diviértete!
Where to find us
Early Lingo Awards
