My Version of This Weekend

The weekend started on Thursday for me, when I made 2 HUGE pans of enchiladas. We had people starting to come in by this time, and ended up feeding Ralph, Linda, Sara, Sprice, Grandma, Grandpa, Yin Li, Charles, Andrew, Brittany, Ili, and then our fam. It was requested that I put the recipe up, so here it is (it comes courtesy of Niki, so if you're reading this... THANKS!):

1 can cream of chicken soup
1 cup sour cream
1/2 cup of milk
1 1/2 cup cheese
1 1/2 cup cooked and diced or shredded chicken (I buy the cooked chicken in a can and CANNOT tell the difference; and it's WAY easier)
1 small can of mild sliced green chilis
1 small can of sliced black olives
8-10 flour tortillas (or corn-but you will need more because they are smaller)

Mix the soup, sour cream, milk, cheese, chicken, chilis, and olives in a bowl. Spread small amount of mixture on bottom of 9 x 13 pan so the enchiladas don't stick. Put a small amount of the mixture inside each tortilla, roll up, and place one by one in the pan. Spread whatever is left of the mixture over the enchiladas and cook for 25-30 minutes at 350. SUPER yum.

Friday was prep day. Jackie took some fun pictures, we arranged all the bouquets, all the center pieces, set up lanterns and tables, and got everything ready for the big day!

Saturday was THE day and it was wonderful... you can see the pictures in my post below called 'Amazing Photography'...

Sunday was decompression day, at least for me! And the best part was Mom and Dad's nearly perfect rendition of Cafe Rio pork salads... which was also requested that I post up the recipe. Drum roll pleeeeease!:

For the Pork:
Buy the cheapest 2-3 lb pork roast you can find, put garlic salt and salt and pepper and fry it to brown it. Put it in a crock-pot (or regular baking pan), 1 cup of brown sugar, 1 cup of Coca Cola, and 1 cup of Salsa. Roast until the pork pulls apart easily and is tender. You can bake it at 350 in the oven for 2-3 hours til the same consistancy.

For the Dressing:
2 cups Mayo
2 cups of Sour Cream
10 sprigs of cilantro
3 green tomatoes, fresh or canned
2 green onions
1 clove garlic
1 jalapeno pepper
juice of 1 lime
1 or 2 tsp of salt
Put it all in a blender and let er' rip.

For the Rice:
Use a box of Mexican flavored rice, only use half the seasoning, make as directed but adding 5 sprigs of cilantro and juice from 2 limes while the rice is boiling and before you let it simmer.

For the Rest of it:
We use romaine lettuce, guacamole, black beans, cheese and the flour tortilla dough you can buy at costco and just heat up on a frying pan (but don't fry it)... they are SO good and taste super fresh. And we pile it all on the in the same order as the restaurant... tortilla, cheese, rice, beans, pork, lettuce, dressing, guacamole, and we even put parmesian on top. It is freakishly close the real thing. Give it a shot!

Monday I took Jack to the Riverwalk, Alamo, and Rudy's BBQ where she also tried Bluebell ice cream. These are all the must do's while in San An. I love you Jack and I miss you already! VIVA EUROPA!



And finally, my Mom and I went with my Aunt to Fredericksburg today, which was so much fun. I just love my Aunt Jenny and didn't want her to ever leave!