You and Me and the Baby Makes Three: Tucanos Test

Saturday, June 28, 2008

Tucanos Test

If any of you are unfamilliar with my nephew Jake, you should know this kid can eat! His parents claim he is never full; you finally just have to take the food away from him. I decided to test it out at the only place that could stand up to the challenge of filling a bottomless pit: Tucanos. Here he is, so excited to get started.

Half an hour later, he's still grinning.

The other kids were good sports too.

Jakey's plate after 45 minutes:

An hour and a half into it:

This was after almost 2hrs. (Maybe it was more like 1.75, but still!)

Jake cried a little when we left. Thomas was getting so bored he tried to climb the rock wall inside the restaraunt, so we found him a more suitable alternative: climbing a rock wall outside the resturaunt.

It was a fun afternoon, but I have to admit I'm a little disappointed I couldn't fill Jake up. If Tucanos can't do it, nobody can...

5 comments:

Anonymous said...: That was a fun afternoon. Jake loved that they just kept bring meat straight to his plate...he didn't have to do anything. Did I tell you about the talk I had with Dr. Wilcox about his eating and his weight?; June 28, 2008 at 1:21 PM
Rachel said...: no...; June 28, 2008 at 2:04 PM
Rob and Lori said...: Is anybody concerned that Jake has a steak knife in his mouth?; June 28, 2008 at 10:45 PM
chelle said...: The bottomless pit! Wow! Sounds like you gave it a good try! m; June 29, 2008 at 10:28 AM
Rachel said...: In case you check this more than Facebook - I put up some posts - enjoy! p.s. where are these pictures of your hair of which you speak? I want to see them!; July 8, 2008 at 4:26 PM

Post a Comment

20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.

1 medium onion chopped
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil

Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!

9(6 inch) corn tortillas,
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips

Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.

1 lb shrimp, devained and peeled
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds

I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}

Saturday, June 28, 2008

Tucanos Test

5 comments:

Links

Favorite Sites

New Favorite!

Jack Parker Chamberlain

About Me

Blog Archive

Recipe Box

Creamy Lemon Bars

Black Bean Soup

Steak Marinade

Creamy Pablano Soup

Thai Shrimp with Lime and Peanut Sauce