May Events and Activities in Our Community

Looking for something to do with your little ones (Great for ages 0 to Teen)? Here’s a listing of things going on in our community. Make sure to check back often as things will be updated as I find them.

Monday, May 1

Tuesday, May 2

Wednesday, May 3

Thursday, May 4

Friday, May 5

Saturday, May 6

Sunday, May 7

Monday, May 8

Tuesday, May 9

Wednesday, May 10

Thursday, May 11

Friday, May 12

Saturday, May 13

Sunday, May 14

Monday, May 15

Tuesday, May 16

Wednesday, May 17

Thursday, May 18

Friday, May 19

Saturday, May 20

Sunday, May 21

Monday, May 22

Tuesday, May 23

Wednesday, May 24

Thursday, May 25

Friday, May 26

Saturday, May 27

Sunday, May 28

Monday, May 29

Tuesday, May 30

Wednesday, May 31

 

**Events and Activities are subject to change without notice. Please check the linked website before attending.**

Tortellini Soup Recipe

Since the days have been a bit cold, I found this warm pick me up to enjoy for lunch or even dinner.

My daughter isn’t much into vegetables but she loves the tortellini and the broth. Instead of using only 8 oz of cheese tortellini I buy the 20 oz and add it all to the soup. I have also used leftover pasta sauce in place of the tomato sauce when we didn’t have any available.

Hope you enjoy it as much as we do!

 

1 pound mild italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

16 ounces can tomatoes, drained and chopped

8 ounces can tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green pepper, diced

1/2 cup dry red wine (optional)

1 teaspoon dried basil leaves

2 teaspoons oregano

8 oz cheese tortellini (I used 20 oz)

Parmesan cheese

Directions:

Brown Sausage and remove from skillet. Drain the oil. Add onion and garlic and saute for 5 minutes.

combine meat, onion, garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in a large pot. Simmer about 30 minutes or until vegetables are tender.

Add tortellini. Cook until tender. Serve with cheese

 

 

Happy Hollow Park and Zoo

Sick and tired of the ugly weather we decided to take a drive down to San Jose and visit Happy Hollow Park and Zoo. I’m so glad we did, it was a wonderful day together as a family.

We used to take our daughter here when she was little. It was a nice change of scenery from our usual zoo. Of course now that she’s 7 years old, she’s a little bit too old for the park rides but still enjoyed them.

It was a fairly warm day so a few of the Lemurs at the upper part of the zoo were hiding in the shade of the trees. But luckily one decided to hop up on a tree limb and check things out.

There’s also a petting zoo, rock climbing rock an anteater, goats and more! It’s an awesome place to take your little ones and I highly recommend it.

   

*Sadly at present time, part of the zoo is closed because of the winter storms. The lower half was flooded and is currently being cleaned up and worked on. But a happy report from one of the workers is that no animals were hurt or lost in those floods. Here is an update from the zoo.

 

Slow Cooker Pork Carnitas Recipe

Find yourself with a 4 pound pork shoulder and don’t know what to do with it? Craving Mexican food? Here is a great dinner idea that will make everyone happy!

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt (more or less to taste)

1 teaspoon ground black pepper

4 pound pork shoulder, trim excess fat

4 cloves of garlic, peeled

2 onions, quartered

2 oranges, juiced

2 limes, juiced

Directions:

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture by rubbing it thoroughly on all sides.

Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or 4-5 hours on high.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Season with salt and pepper if needed. Cover and keep warm for an additional 30 minutes.

Preheat oven to broil. Place carnitas on a baking sheet and broil until crisp and crusted, about 3-4 minutes.

Serve immediately.

Impromptu Park Review

Last week Sierra and I went to a park in the neighborhood. It is a small Tot Lot with 2 baby swings and a small climbing structure with side by side slides. We used to take her there when she was a baby but now that she is 7 years old she sees things differently.

She asked me if I could record her because she was going to do a review on the park. So here is her review of the park, even though I’m the one mostly talking.

It’s a good park for toddlers since it’s geared more for them. There are no garbage cans or bathrooms available. Watch for dog waste on the grass.

 

April Events and Activities Happening in Our Community

 

Looking for something to do with your little ones (Great for ages 0 to Teen)? Here’s a listing of things going on in our community. Make sure to check back often as things will be updated as I find them.

Tuesday, April 18th 

Wednesday, April 19th 

Thursday, April 20th 

Friday, April 21st

Saturday, April 22nd 

Sunday, April 23rd

Monday, April 24th 

Tuesday, April 25th 

Wednesday, April 26th 

Thursday, April 27th 

Friday, April 28th 

Saturday, April 29th 

Sunday, April 30th 

 

**Events and Activities are subject to change without notice. Please check the linked website before attending.**

Salisbury Steak with Onions and Mushrooms Recipe

I love salisbury steak and wanted to make it for dinner one night. Here is the recipe that I made. Try it for dinner some night, it’s pretty simple and very delicious!

1 pound lean ground beef

1/3 cup dry bread crumbs

1/4 cup chopped onions

1 egg, beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

2 cups beef broth

1 large onion, thinly sliced

1 cup sliced mushrooms

3 tablespoons cornstarch

3 tablespoons water

Directions:

Combine ground beef, bread crumbs, chopped onion, egg, salt, black pepper and garlic powder in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion and mushrooms; bring to a boil. Reduce the heat to low, cover and simmer until the patties are pink in the center, about 10 minutes more. Transfer the patties to a platter and keep warm.

Add onion mixture to the skillet and bring to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties and serve.

Great with rice, pasta or mashed potatoes!