Tuesday, September 16, 2014

Auto Responder: We're in New York!

[Original print from Confettielove on Etsy]

Sorry there won't be any new content on the blog this week. The Nguyen's are currently in New York for a bit of work (I'm throwing a GIANT party...oh I mean gala) and a lot of play. We're probably stuffing our faces with cronuts, exploring Central Park or hanging out in Brooklyn as you are reading this. I'll be posting photos of our adventures on Instagram @sdmama33. Follow me and join our adventure! 


Mary, Tuan and Parker

Friday, September 12, 2014

Foodie Friday: Slow Cooker Enchilada Pork Tacos with Sweet Corn Slaw

A couple of weeks ago, Tuan showed me Half Baked Harvest's Instagram account and asked, "Can you make me everything from this blog? It looks so good." The man was speaking the truth. Everything on Tieghan's blog looks delicious and her photos are gorgeous and beautifully styled. My photos are not beautifully styled but I can say that everyone enjoyed the Slow Cooker Enchilada Pork Tacos with Sweet Corn Slaw that we had for dinner last night. I tweaked the recipe a bit to feed 5 adults (included 3 men) and save myself time. Despite the amount of green chiles and jalapenos I used, the tacos were not spicy at all. They actually could have used a little kick so make sure to have a bottle of tapatio on hand if you make this. The slaw was crunchy, refreshing and a great addition to the taco. This was a great recipe to enjoy while watching Thursday Night Football.

Ingredients for pork:
5 pounds of pork shoulder
1 oz package of taco seasoning
2 cans (14 oz) of diced green chiles
1 sweet onion, diced
2 cans  (10oz) of enchilada sauce

Ingredients for slaw:
1 bag of honey roasted sweet corn
1 tablespoon of olive oil
salt and pepper, to taste
1 bag of angel hair coleslaw
2 jalapeonos, seeded and diced
Juice of 2 medium limes
3 teaspoons of rice vinegar
1 cup of chopped fresh cilantro

30 tortillas
Cotija cheese, crumbled
Hot sauce

Add pork ingredients to slow cooker, stir until well mixed. Cover and cook on low for 8-10 hours.

Heat bag of honey roasted sweet corn in pan with 1 tablespoon of olive oil. Transfer to bowl. Add the rest of the slaw ingredients to the same bowl. Toss well. Cover and place in fridge until ready to serve.

When the pork is cooked and falling apart, remove from slow cooker and shred with two forks. Drizzle with sauce left in slow cooker.

Assemble tacos be layering pork, slaw and cheese on top of warmed tortillas.


[I really need better lighting in the kitchen.]

Thursday, September 11, 2014

Wednesday, September 10, 2014

Conversations with My Husband: Starbucks WiFi

At the Starbucks drive through window waiting for our coffees this weekend. Tuan is looking at his phone.

Me: What are you looking at?
Tuan: Porn
Me: **giving Tuan the WTF look**
Tuan: What? Free wifi.

For the record he wasn't actually looking at porn (I think). There's never a dull moment with this guy.

Monday, September 8, 2014

Snapshots from the Weekend: Sept 6-7

[Parker's first time at Legoland, the Chima Waterpark and SeaLife Aquarium.]

[Shamelessly getting new tan lines. Best feeling ever.]

[Date night at Anny's Fine Burgers. We will be back for fried pickles and chicken wings. I haven't seen Tuan this happy in a long time. Those burgers were delicious.]

[First time meeting baby Julia! Congrats to my sister and her husband on their new addition. Welcome to Mommyhood.]

[Happy 0 birthday ice cream cones for baby Julia.]

[After an action packed weekend, he insisted I diaper his robot piggy bank before we went to bed. Love this kid x million.]

Thursday, September 4, 2014

Parker's Birth Video

Because today is Thursday and I have babies on my brain since my sister gave birth last night, I'm resharing the video Tuan made of the day Parker was born. Time sure flies when you have a rambunctious little boy to love. Enjoy this #throwbackthursday moment.

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