Number Three's Baby Blessing

Two Sundays ago, we blessed Mr. Three.  We had much of Mike's family in town for the weekend.  The boys loved all the extra attention from their California and Arizona family, especially playing with their cute little cousin.  Here's a little rundown of what we did.

Saturday morning the men and Mike's mom went to the shooting range.  (Yes, you read that right, and she was quite the sharp-shooter!)  The girls and kiddos hit the mall.  We lunched at Gecko Grill (awesome Mexican food).  Several family members went to the hotel pool for an afternoon swim, then we had a burger cookout for dinner at my parents' home.

Sunday was the baby blessing, and Mr. Three looked so sweet in his little white outfit (the same one Mr. One wore so many years ago), and was calm and peaceful as his daddy gave him the sweetest blessing, full of love and specific direction for our little one.  There is nothing more beautiful than watching your husband performing a priesthood ordinance, and knowing he is invoking the powers of heaven on another's behalf.  (If you are unfamiliar with baby blessings in the LDS church, read here.  This is the lesson we used in our family to help our other boys understand this event.)

After church, we had a Cafe Rio style salad dinner (yum!), with an ice cream dessert.  It was such a fun weekend.  We loved visiting with our family and truly appreciate their willingness and eagerness to be part of the things that matter most to our little family.  We missed those that couldn't be there, but know they would be there if they could!

And finally, at the request of several family members, here are the recipes from Sunday's dinner.  This is the perfect plan and prepare ahead meal, especially for a warm summer evening.

Cafe Rio-style Pork Salad

Sweet Pork found here

Chopped lettuce

Tomatoes, diced

Olives, sliced

Avacados, diced

Warm tortillas

Corn chips

Cotija cheese (found in many Mexican markets)

Pinto Beans

Green Salsa (see recipe below)

Creamy Lime Cilantro Dressing found here (I used my homemade green salsa in this recipe)

Rice (we cooked a basmati rice in chicken stock for extra flavor)

Set all ingredients out and build the salad with any or all of the fixings.

*When I was getting food ready for the weekend, I cooked the pork ahead of time and froze it.  All we had to do Sunday was put it in the crock pot to warm.  I also had the dressing and salsa made earlier and cooled in the fridge.

Shaunell's Green Salsa

(This recipe is from one of my friends who makes amazing salsas, and she kindly allowed me to share it with you.  Thank you Shaunell!)

1-1 1/2 lb fresh tomatillos (peel off outer papery skin)

1 poblano chile 

1 jalapeno

3 cloves garlic

1/2 large white onion

Set oven on low broil.  Pour some olive oil, salt and pepper on all ingredients and evenly coat.  Put in shallow baking pan on the lowest oven rack.  Roast all these ingredients for 20-30 minutes until almost falling apart.  Turn once during roasting time. Take jalapeno and poblano and put in plastic bag or paper bag to sweat (this will help you to get the skins off easier).  When partially cooled, peel skin off of jalapeno and poblano pepper and remove stem, ribs and seeds (unless you want your salsa hotter, then leave seeds and ribs).  

Place all ingredients in a food processor with a large handful of fresh cilantro.  Pulse until combined (you don't want it to be too smooth).  Add the following spices to your mixture and process until combined.

1/4 cup sugar

1-2 teaspoons salt

1/4 teaspoon each of chili powder, paprika onion powder, cumin powder, cayenne (I usually leave this out), garlic powder and Mexican oregano (use regular oregano if you cannot find this)

Refrigerate when all is combined. 

*This salsa is also really great on fish or grilled chicken!

And don't forget dessert!

Annabel's Mansion Delight

(This one is from my Aunt and is a family favorite)

1/2 cup brown sugar

2 sticks melted margarine

1/2 teaspoon salt

2 cups flour

1/2 cup oatmeal

1 cup chopped nuts

Mix together and spread on cookie sheet.  Bake at 400 degrees for 10-12 minutes until browned.  Cool, then crumble. Sprinkle half of the crumbs in the bottom of a 13x9 cake pan.  Take out vanilla ice cream (1/2 gallon) or use any flavor ice cream you like.  Drizzle 1/2 a jar of Smuckers caramel sauce over crumbs.  Spread ice cream evenly over the top of this.  Top with remaining 1/2 crumbs.  Drizzle with other 1/2 jar of caramel.  Freeze for at least an hour before serving.