PICKS OF THE WEEK
DISNEYLAND CELEBRATES THE HOLIDAYS
Disneyland will ring in the holiday season by offering ¡Viva Navidad! Street Party and Three Kings' Day celebration now thru January 8, 2017.
Visitors will also have the opportunity to meet Disney's newest princess, Princess Elena of Avalor.
For details and ticket offers, please clickhere.
CHILL RETURNS TO THE QUEEN MARY NOV. 23 - JANUARY 8
A Winter Wonderland, err, Alice in Winterland, makes its debut at the Queen Mary in Long Beach beginning November 23rd as CHILL arrives in time to launch the holiday season.
Visitors will rejoice in the 6,000-square foot outdoor Ice Skating rink and the 135-foot Glacier Glide Ice Tubing Luge.
This year offers the North Pole Village, Peppermint Parlor aboard the ship and the ability to visit the Queen Mary Village's post office to send a letter to Santa.
For tickets and event details , please click here.
UNIVERSAL STUDIOS HOLLYWOOD - MAKING IT EASIER TO BE ENTERTAINED
Universal Studios Hollywood Introduces EZ Rez, an Innovative, Easy-to-Use
Online Ticket Reservation System Designed to Deliver Top Tier Consumer Benefits
EZ Rez Offers First-Time Ever Date Specific Tickets,
FIESTA NAVIDAD - CELEBRATE THE SEASON EN ESTILO MEXICANA @ THE SEGERSTROM CONCERT HALL
Mariachi Los Camperos de Nati Cano, the Grammy-winning Mexican mariachi ensemble, returns to Segerstrom Center for the Arts with the ultimate holiday gift: a festive and moving evening featuring traditional Mexican and American carols, spirited dancing, and authentic Mexican costumes topped off with a joyous singalong. ¡Muy Alegre!
For tickets and concert information click here.
VIDEO OF THE WEEK
Despite our prime location in sunny Southern California, the chill of winter still upon us. There is nothing more comforting to the soul then a bowl of warming chicken soup. This version, with a Mexican spin, is one of Chef Wavrin's favorites.
This Pozole is not only delicious, but easy to make. Plus it’ll give you a little practice honing your knife skills. Give it a try!
Yield: 12 cups
- 3 chicken breasts trimmed of fat and skim removed
- ½ teaspoon olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 zucchini chopped
- 1 stalk celery
- 2 tablespoons chile powder
- 1 tablespoon ancho chile powder
- ½ teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoons oregano chopped
- 2 cloves garlic minced
- 1 Anaheim pepper roasted
- 2 cup hominy
- 10 cups chicken stock
- 1 lemon halved
- Kosher salt freshly ground black pepper to taste
- 2 cups cabbage finely julienned
- 2 scallions sliced
- 2 tablespoons cilantro chopped
- 4 tablespoons avocado diced
- 4 tablespoons feta
- 4 chipotles en adobo
Pre-heat oven 375°!!
Step #1: Season the chicken breast with the rub and grill or sauté’ [12-15] minutes or until cooked through. Cut each breast into thin [1”] slices. Set aside.
Step #2: Heat a medium stock pan over medium high heat add the olive oil. When the pan is hot, add the onion, carrot, zucchini and celery and garlic and sauté for about [5-7] minutes. Stir in the chile powders, oregano, cumin and cinnamon and cook  minutes Add the Anaheim chile and hominy and the stock. Add the lemon and bring to a boil and reduce to a simmer for about  minutes.
Step #3: Add the sliced chicken and cook at a low simmer for  minutes. Season to taste and squeeze in the lime juice. Ladle  ounces of the Pozole in separate bowls with  tablespoon cabbage, sliced green onions, chopped cilantro, diced avocado and  teaspoon feta cheese and chipotle chile if you are brave. Enjoy!!
The original article appears on the Glen Ivy Blog.
EVENTS - PERSPECTIVES
EVENTS - PERSPECTIVES
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CULTURE & ARTS
CULTURE & ARTS
Universal Studios gets SUPERCHARGED during the Super Bowl with new ad showcasing the all new Fast and the Furious -Supercharged thrill ride set to open in Summer 2015.