Thu, May 12|
Festival Of Lights
Time & Location
May 12, 5:30 PM – 7:00 PM PDT
About the Event
Please join us for our Roxhill Festival of Lights on Thursday, May 12th from 5:30-7:00 on Zoom. We will kick the evening off with a celebration of student art and music before attending a cooking show from a Roxhill community member. Families can choose between learning how to make Pecan Candy with Mr. Robert or Enchiladas with Minerva Perez-Cortes. If you would like to cook alongside your chef, see the recipes below. You will also receive a hard copy of the recipes in your student's backpack. We will end the night with a raffle!
Gift cards for ingredients are available. Please reach out to Amber Smith email@example.com if you are interested. We hope to see you there!
Join Zoom meeting
Meeting ID: 852 0480 4270
Mr. Robert’s Pecan Candy Recipe
• 1 14 oz can condensed milk
• 1 tsp. vanilla
• 3/4 cup sugar
• 1/2 stick of butter
• 1/2 cup Pecan Chips
Pecan Candy recipe
•Butter the cookie sheet (using extra butter, not the ó stick of butter from the ingredients list).
•Put condensed milk, butter, and sugar in a pot.
•Have heat on high and stir constantly for 10 minutes. Mixture will begin to darken and thicken.
•After 10 minutes, pour in the vanilla quickly, and using a hand-beater, beat the mixture for 1 minute on high.
•Pour in the pecan chips and stir quickly.
•Quickly pour the mixture out onto the cookie sheet; spread and flatten to your desired thickness.
•Place in the freezer for 5 minutes.
•Cut the candy with a knife or break into pieces with your hands.
Enjoy the sweetness!
Enchiladas de Minerva
- Chicken: Chicken breast
- Corn Tortillas
- Red Sauce: 2 pounds of tomatoes
- 8 dried Chiles Guajillo-MILD or
- 10 dried Chiles Puya-HOT
- 1/4 of an Onion
- 3 Garlic Cloves
- 1 Cube Chicken Bullion
- 2 Cups Chicken Broth
*If you would like your sauce milder, you can use fewer-or no Chiles Puya.
You can find dried Chiles Guajillo and dried Chiles Puya at a Mexican market or local supermarket. I found Chiles Guajillo at Red Apple Market. They come in a bag.
- Shredded mozzarella cheese or queso Oaxaca
- Mexican sour cream (Crema)
- Boil the tomatoes and chiles for 20 minutes. After boiling, drain the tomatoes and chiles and blend until smooth.
- In another pot, boil the chicken breasts. When cooked, remove the chicken to cool. SAVE THE WATER. After the meat has cooled, shred into small pieces.
- Add 2 cups of chicken broth and one cube of chicken bouillon to the tomato and chiles sauce. Mix well.
- Warm/soften tortillas in the microwave or on the stovetop. Dip the softened tortillas in the salsa.
- Then add pulled chicken to the tortilla and roll. Place rolled tortilla in banking pan. After filling pan. Cover rolled tortillas with sauce.
- Cover with shredded cheese.
- Bake at 350 for 10 mins or until cheese is melted.
- Remove from oven and add crema and avocado. Enjoy!