Dancing to the Wii

This is La boricua dancing. We got the Wii and he is excited!!! Go Lala!

Cardinals game

This is our day at the park. We were at the entrance. Go Cardinals!!! Baby Lala's first game and Nani's second.

This news i'm going to poo poop!

This is us playing with our new phone. Nani is so fascinated with it and Lala wants the phone. By the way they sound like kitty cats.

Mexican Fish

• 1 pound catfish or other fish fillets
• 1 scant teaspoon salt
• Freshly ground pepper
• 1 onion, peeled and sliced thin
• Juice of 3 limes1 bunch fresh cilantro
• 2 teaspoons hot sauce, or to taste
• 1/4 cup olive oil

Sprinkle fish on both sides with salt and pepper. Put half the onion in a baking dish just big enough to hold the fish in a single layer. Lay fillets on top and sprinkle remaining onion over them. Set aside for 10 or 20 minutes, or refrigerate for an hour if you have time.Heat oven to 350 degrees. Pour lime juice over fish, cover the dish with foil and bake for 10 minutes.

Coarsely chop cilantro and sprinkle over fish. Season with hot sauce, then drizzle with olive oil. Bake 20 minutes, or until fish is opaque.For an entree, serve with rice, black beans and mango or tomato salsa. Pass hot sauce.For taco filling, serve the fish with tortillas and condiments such as pickled jalapeÒo peppers, salsa, sour cream, shredded vegetables (lettuce, cabbage, radishes), etc.Makes 4 entree servings, more as a taco filling.For mango salsa: Cut the flesh of two mangoes into small cubes. Add 1/4 cup minced onion, a minced, seeded jalapeÒo pepper and a chopped red bell pepper. Add a little lime juice if you like. Season with a dash of salt.

Caldo de Camaron

2 lbs of shrimp
Red pepper
Lemons
Cup of minute rice
Bottle of V-8
Celery
Onion
Consommé seasoning

Sauté red pepper, celery, onion in pan while boiling hot water seasoned with consommé. Once softened put veggies in broth and cook for 5 minutes. Put shrimp to cooked and cup of minute rice. Serve with lemons.

Guatemalan Enchiladas

2 cans of sliced beets, diced
2 lbs of Ground beef browned and seasoned with salt and pepper
1 bag of Shredded Carrots (or you can buy and shred yourself), browned in a little oil to soften
1 Red onion, sliced
1 Queso casero circle, crumbled
1 bunch of Parsley, chopped
3 big Tomatoes, boiled
3 boiled Eggs, sliced
Small tortillas fried tostada style in oil

Cream Cheese/Cauliflower Smashed potatoes

• 2 1/2 pounds small red potatoes
• 1/2 cup half-and-half or whole milk
• Bag of cauliflower florets (or get a cauliflower and cut it up and wash)
• 8 ounces plain cream cheese or veggie cream cheese, cut into pieces
• 10 chives chopped or snipped with kitchen scissors
• Salt and pepper to taste

Boil potatoes and cauliflower until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.