Sowing in Tears and Reaping with Joy

Hello my dear friends!

I hope that you had a wonderful Thanksgiving and that you ate enough Turkey and Dressing and fixin's to hold you over till Christmas!! Don't you just LOVE it!!! :)

I know it's been forever since I posted a recipe so I thought I'd put a quick one up for y'all before I write today's devotion.  It's so easy it's almost shameful....and it's so healthy and perfect for this time of year.

Quick & Easy Crock Pot Chicken Noodle Soup

3 Small or 2 Medium boneless chicken breasts, cooked and diced (I used Tyson Grilled & Ready)
2 T. Butter (unsalted)
2 stalks celery, cut in large sections
1 medium onion halved
1 medium lemon, halved
1 garlic clove, smashed and peeled
1/2 bag frozen mixed veggies (I used corn, sweet peas, carrots)
1 1/2 quarts chicken stock (I make homemade but if you don't have it, use Organic or a Homestyle chicken stock) - you want it to be thick and hearty.
1 quart water
1 cup dry pasta (any type is fine -- macaroni, ziti, bowtie, something kind of large)
salt, pepper to taste
Greek seasoning to taste

Melt butter in Dutch oven and saute chicken breasts just to heated through.  Throw in celery, onion, lemon, garlic and stir well.  Saute until softened just a bit (you will remove the these things, except chicken when the soup is done so it's not necessary to chop them up.  In fact the soup won't be as good if you do, so plan to remove them before serving.)  Throw in frozen veggies and stir well.  Season with salt, pepper and Greek Seasoning to taste.  I used a couple of Tablespoons of Greek seasoning and about a teaspoon of salt and pepper....I'd rather need to add more than add too much.  Pour in stock and water and bring soup to a boil.  At this point if you want to make this a crock pot dish you'd want to transfer all this to a warmed crock pot.  Add noodles and cook on low until ready to serve (4 to 6 hours on low, 2 to 3 on high)-- your noodles will be more like dumplings, which is the plan - not a mistake.  If you want your soup ready sooner, leave it in the dutch oven and add the noodles about 20 minutes before you plan to serve the soup.  Soup is ready when noodles look like dumplings. 

To serve -- remove large veggie pieces of celery, onion, and lemon.  Garlic should melt into the soup but if it doesn't, remove it too.    Great with cornbread, toasted French bread or any type of wheat cracker.  Wonderful on a cold, rainy day.  YUM!! 


Now to our devotional....My Monday Bible study group is such an inspiration.  They are so patient to let my passion for teaching take over sometimes when they could all easily teach themselves but they are just the most lovely group of ladies with such diverse backgrounds but they leave me awe-stricken at time at their depth and passion for knowing God intimately.  I love them so much.  This week, we studied the last part of Psalm 126 and focused our attention to verses 5 and 6 --

5 Those who sow with tears
  will reap with songs of joy.
⁶ Those who go out weeping,
   carrying seed to sow,
will return with songs of joy,
   carrying sheaves with them.

We spent a lot of time talking about what it means to sow in tears.  Or "sow with tears".  There was some commentary regarding how so many Christians "eat the seeds" rather than sow them.  What does this mean?  If you are a believer, you will experience hard times or hard things in your walk with Christ.  Jesus tells us we will and that suffering is part of sanctification in Him.  We are encouraged to "count it all joy when we encounter various trials so that the testing of our faith will make us stronger and more like Christ."  But how in the world can we be joyful, when we are sowing in tears.  How can the hard things in life bring a harvest of joy?  This just doesn't make sense.  Isn't it human nature to want to "draw in" or "hide away" or "keep to ourselves" when we are hurting?  Yes it is. 

But if we'll fight that urging and rather share our hurts with others, whether in asking them to pray for us or encouraging them in their own walk by telling our story and sharing how God brought  us through, we begin to sow our seeds of faith rather than eating the seeds and letting them go nowhere.

Satan loves to isolate God's people.  If he can use shame, fear, pride, secrets, false humility to cause us to hide in our pain, then we waste an opportunity to share in our sufferings with others.  We become prey to the enemy because it's there that he begins to paralyze us and cause us to think about our own problems and elevate them to a higher place in our thought processes than they really need to be.  We become more self-involved and wallow in self-pity, despair, depression, etc and can be held prisoner to our own thoughts and sense of hopelessness.  But if we will allow others to share in our hurts, embrace our tears, and be open and forthright in our failings, we then allow them to minister to our wounds, and in turn we share an opportunity to not only let others use their gifts to sow into our lives but we sow our tears into their lives  but when God moves, we also have a chance to share in the "joy that comes in the morning" and thus reap a harvest not alone - but along with others who have shared in our lives...and our sufferings.

There's another principle here too.  Think about the parable of the seed that Jesus told in Luke 8.  In this parable Jesus tells of seeds and how they fall in different types of ground -- dry, fallow ground, good ground that grows thorns or fertile ground that bears good fruit.   Sometimes in our own lives we hear God's Word and it falls away and we miss the message.  Other times we hear it, apply it for a while and then let it go when things get tough or life gets busy and hard.  And then we might hear that same word again and this time, our hearts are right and the Word gets in and grows and bears fruit - and thus a harvest of joy comes.  That's a personal application of sowing seed of God's Word into the life of a Christian.  

Think about those folks who come to church every Sunday.  They bring their Bibles, sing the hymns, listen to the sermons, maybe even take notes.  But when church is over, they leave, Bible closed, no more singing, forget the sermon and throw the notes away, never applying or using what they heard.  They are merely "pew sitters" who attend out of habit with no conviction...Pastors sow these seeds in tears...

Then there's the person who comes to church every Sunday.  They may even be involved in a ministry like the choir or Sunday School or other ministry.  They are faithful in attendance, appear to worship and gain a deeper understanding of God's Word in their attendance.  But during the week, there is no application or conviction of the teaching in their lives.  When the bad days come, they become angry, bitter and critical or maybe they change their church membership because someone hurt their feelings or they didn't like the preacher's sermon....they become like the seeds that grow in the thorns but the weeds and thorns of life end up choking out the good things they've learned and they never become healthy or fruitful...such a wasted life...again, pastors sow their seeds into these lives with tears...

But then -- someone comes along and they soak up the teaching of God's Word like a sponge.  They get involved and share their gifts and talents and resources generously.  They share their lives with others, they give of their time to further the Gospel and they passionately grow deeper and deeper and closer to the Lord and they are thriving and healthy Christians -- their lives aren't perfect, they may not have a big bank account, but they understand giving and sharing and loving...these are the harvest of joy ...these are the people whose lives bear fruit.  These people are just like the others, but what is the difference?  They not only swallowed the seeds that were sown into their lives but in swallowing the seeds, they also began to bloom, grow and sow seeds themselves.  The others simply swallowed, digested and discarded the seeds, never re-planting for a new harvest...and basically the seeds died on the vine.

Now let's get really practical with this.  I'm going to use the example of getting in shape but you can apply it to any area of your own life that might fit.  Let's say that I decided to get in shape by eating right and exercising.  I bought a whole bunch of books and magazines and read them from cover to cover.  I believed what they said.  But that's all I ever did.  I just read the books.  I never changed my eating habits or exercise habits but I gained a whole bunch of knowledge.  It's likely that I gained more than that but the outcome I wanted, getting in shape, didn't happen.  Why? That seed fell on dead, fallow ground and dried up as useless knowledge.  (Know anyone who has read every self-help book there is but they are still paralyzed with the same "issues"? -- same principle applies here too.)

Ok -- let's say I read the books and magazines, believed what they said and applied their suggestions to my life but when I got sore, or the weather got bad or someone invited me for a great lunch at my favorite restaurant and offered to buy dessert -- I didn't have the self-control to resist the temptation.  I quit exercising and found myself once again with tight jeans and low self-esteem because of my weight issues....Well, that seed started out growing well, but when things got tough or temptation crept in - or boredom -- what happened?  The old habits came back and the seed's growth was stunted.

BUT -- let's say, I read the books and magazines, believed what they said, applied their suggestions to my life and persevered -- believing the end result would be a harvest of joy -- through thick and thin -- sore body and blisters -- sooner or later, this lifestyle change would pay off and what would happen?? A more fit, healthier body would bring a big smile to my face and a smaller size to my jeans...thus a harvest of joy.

So if you'll allow me to challenge us all today, I'd say let's make a better effort at keeping the ground of our lives fertile.  Let's be sure that we have a teachable spirit, a heart to receive and give and minds that allow us to see the bigger picture.  To do this we must fight the instinct to be embarrassed about the hard things of our lives.  We must fight the urge to hide our insecurities or imperfections from others.  We must be willing to take a risk that someone else might benefit from our stories and struggles and might have a word of encouragement to give to us if we'll allow them in.  Let's also be willing to let other share their sufferings with us without passing a hammer of judgement on them.  

I'm very certain that in my own life there was a time when I was quick to judge and not so quick to forgive.  I'm also quite certain that my wounds made me defensive, scared and selfish too.  But maturity and deep struggle in my own life have brought me to a place where I now see that God's way is to sow and to share.  If I can sow my life into someone else's and share my story, I know now that there is someone else who might just need to know that their "troubles" are safe to share and carry to God as well.  Does this mean letting go of discretion?  NO.  Does it mean that we tell all the gory details or embarrass others and ourselves by telling everything we know?  NO -- but what it does mean is that we become transparent -- and leave behind that false image of trying to be what we're not and appear as if all is just fine when it's really not.  It also means shouting for JOY and telling others when God allows a harvest in our lives and in those we've shared with.

Be willing, able and ready, dear friend -- if you sow in tears now and your life is really hard -- hold fast to the promise that if you keep sowing, searching, learning, sharing and giving -- you WILL reap a harvest of joy in due time and you (and I) will have a much deeper understanding of God's goodness apart from the circumstances of our own lives -- and we'll give Him credit for the harvest when it comes in and live joyful, fruitful lives that glorify Him.

I pray you have a blessed week!!! Until next time, Amy

Double Duty today

Hi Friends,

I pray you are having a lovely Monday!  I used to dread Mondays -- the stress, the work week starting over, all that stuff -- but now I love Mondays because of the blessing of the ladies in my Bible Study group.  They are amazing - deep, thoughtful and have a fire burning in them to passionately grow in Christ...gotta love Mondays with a combination like that!  :)

I titled this blog "Double Duty" because I'm including a couple of recipes at the end...just so that makes a little bit of sense and because it's Halloween, I thought a fun and easy snack food and a quick dessert might be in order...hope you enjoy them!.

Today, in Bible study, we talked about something that I'd like to share with you.  We are doing Beth Moore's "Stepping Up" study but we are taking it very slowly and we've all been amazed at the things that God is showing us through His beautiful Psalms of the Ascent and the feasts and celebrations that are part of the Jewish faith and traditions.

Out of our study of Psalm 125 today came the topics of trust, God's protection and attention, and His power over evil.  Timely subject given the time of year don't you think??  Beth makes a statement in one part that I found to be quite profound.  "Beloved, if God isn't more powerful than all the combined evil in the universe, then we are a pitiful people indeed."  Isn't that so true?  Sometimes we can get so caught up in and focused on the resident evil that dwells here and affects us, that we forget that God is completely aware of all of it and has already overcome it all.  It's so easy to become short-sighted when there is a major crisis, tragedy or injustice in our close circle and we can quickly give up or worse, get so angry that we lose control of rational thought or action.  We become incapable of forgiveness and fall into the trap of trying to fix or control things ourselves.  Ever been there?  I know I have.

Toward the end of our time today, Beth wrote about the hedge of protection that the Massai people in Africa put around their camps to keep the prowling lions and predators away.  It's basically a hedge of thorns or thorny bushes that repel dangerous animals.  As long as the people stay inside those thorn bushes, they remain safe from the attacks of the vicious and hungry animals.  The next word picture she paints is a picture of the crown of thorns that Jesus wore on His precious Head.  She asks us to put those tough situations, those people we are concerned about who are either lost or saved inside the crown of thorns to gain a visual image of their protection because of our prayers.  But as I was preparing for today's lesson, God began to show me something more about that crown of thorns.  Because Jesus was our sacrificial lamb and there is so much significance of the details tied to prophecy, His life, death and resurrection, I began to wonder if His crown had a deeper, more personal meaning than something that was jammed into Jesus' head by cruel men.  Of course there is obvious significance of the pain of the thorns in his head, the blood shed, the crown for a king, the tears, etc.  But if we look at that crown as a symbol of the hedge of protection around us, I'd like to suggest that each thorn represents something painful in the life of a Christian and maybe even our sin that pierced His blessed head on our behalf.

Could it be that each of those thorns that God uses to build the hedge around us is the pain in our lives?  Could it be that the reason for the pain is to protect us from the things we cannot see - the war around us that isn't flesh and blood -- but principalities of darkness and evil (Ephesians 6:12)?  If you were to write down the hurts and pains, sadness, bad things, unrealized dreams, disappointments, etc. in your life, would you be able to see that God protected you not only in the bad thing - but from something worse because of it?

Here are some examples from my own life that might help you to see where I'm coming from...

If I made a list of some of the disappointments in my life I could list things like, "death of a loved one, loss of beloved pets, not making cheerleader in high school, loss of a young friend and godly father of 3 at the age of 45 to cancer, loss of my father to liver cancer, my father's incarceration at 82 years old, my husband's unemployment, my own deadly infection from surgery, perfectionist nature, self-scrutinizing to a fault, eating disorder as a teen, depression, major financial difficulties, etc. etc... but if I step away from it and look at it from an "aerial view" outside my circumstances - could I see that God protected me from something much worse than those painful things and drew me in closer through that painful protection?  Could it be that the memories of those painful things in my life serve as a reminder that I am protected by His thorns?  Could it be that those thorns in our lives prick our hearts when we try to stray and we're reminded that there's an enemy lurking outside that protection?

I'd like to encourage you to take a look at this picture -- and write down the big things in your life that concern you right now -- whether it's a health issue, financial issue, a lost friend or family member or a saved person or family member who God has laid on your heart ...write that down in the middle of that crown.  And then focus on the thorns - begin to name a painful event or thing in your life at each thorn -- the big pains on the big thorns and then the smaller hurts on the smaller thorns.  The thorns that point inward toward the center could be the "active hurts" or things that concern you right now.  Maybe they are on-going.  Don't hurry through this exercise.  Ask God to show you how He has formed this hedge of protection that surrounds you.  One of the ladies told about Corrie Ten Boom learning to be grateful for fleas because the soldiers wouldn't come in to take or attack them because of them.  Maybe there are irritants in your (or my) own life that God has placed there for our protection like those fleas.  They are annoying things (or people) who just won't go away...but hover constantly and maybe even bite or suck life out of us just like those fleas. 

Remember that God's thoughts are not our thoughts and His ways are not our ways and though the "blessing in the thorns" is very poetic, it's also very real.  I'd have ruined my voice if I had been a cheerleader in high school.  I had no idea that God would call me to sing for His glory - but He knew and preserved me for such a time as this.  God has told you no as well.  He's allowed hurt for your own good too.  There are lessons to be learned in this crown of thorns - this hedge of protection.  And I believe that it's significantly big to God that we learn them or they wouldn't be such a graphic picture of the pain that Jesus endured so we might be saved...to satisfy the debt for sin.  Those thorns weren't splinters - but even splinters hurt too. 

I'm not seminary educated nor do I call myself a theologian by any stretch of the imagination.  But I believe the Holy Spirit teaches His children according to His will and today I believe this came from Him.  I'm at a bittersweet place in my life and I know that God has placed a hedge of protection around me and around those I love.  I believe I could spend hours or even days looking at the painful things in my life through spiritual eyes to see not just a crown of thorns but a true hedge of thorns that have protected me since I invited Jesus into my life as a young child.  I believe that tears would flow down my cheeks to see the love that has been poured over my life in this protection and I believe the same would happen to you if you went through this same exercise.

Looking back can be painful especially to those who have experienced trauma, abuse, illness, abandonment, etc. as children - but the fact that you're reading this tells me that you are a miracle if you were victimized as a young one.  All of God's promises are true, dear friend.  God sees and knows the evil that lurks in the dark places of our lives and on this earth.  Allow His light into that darkness and His protection to cover you and surround you through your pain.  Psalm 125 is so relevant to this world today -- give it a good read -- and be encouraged, loved, and blessed by doing so -- May God bless you this day and always!!  Keep reading...here are some fun recipes for tonite or anytime, really!

Easy Caramel Corn - by Sandra Lee of Food Network's "Semi-Homemade"
2 bags microwave popcorn (lightly buttered is best)
1/2 stick unsalted butter (4 tablespoons)
3/4 cup sugar
3 T. water
1 1/2 t. cinnamon

Pop popcorn in microwave and toss in large bowl (or 2 bowls -- don't over fill -- you need room to mix caramel)
In a small saucepan, melt butter on medium heat.  When melted add sugar, water and cinnamon and stir well.  Bring to a boil.  Boil for 4 minutes without stirring (increase heat if necessary).  Remove from heat and pour half into the popcorn (drizzle around over the top).  Toss with a wooden spoon (IT's HOT!!!)  Pour remainder in and mix again.  Toss to break it apart and keep going till mixture cools to touch.  Serve when ready -- DELICIOUS!!!!!!!!!!!!!!!!!!!

Easy Blueberry Shortcake Sundaes  - by Amy Drinkwater

1 box Blueberry Muffin mix (I recommend the one with real blueberries and streusel topping)
1 bottle blueberry syrup or diluted blueberry jam
Vanilla Ice Cream
Whipped topping (I like the kind in the can - Redi-whip)
Toasted pecans, fresh blueberries for garnish (mint too if you'd like something green)

Make muffins according to package directions (don't use paper muffin liners) or pre-baked muffins - just won't be as good....trust me!  While still warm, not hot, split muffin horizontally (lift off the muffin top) and put a little bit of the syrup onto the bottom part.  Top with a scoop of ice cream and place muffin top on the ice cream.  Top with Whipped topping and drizzle syrup over this to run down sides.  (Hint: holding spoon about 4 to 6 inches above this will let a lighter stream flow and a prettier presentation.  Sprinkle nuts, berries over the top and finish with a pretty sprig of mint for garnish.

Makes an ordinary breakfast bread into a lovely quick dessert that's quite yummy too!

Blessings!!

Sunflowers & Sweet Tea

I'm baaaaaaack!!  Happy Saturday!  As promised I'm bringing you some great tips and recipes for this gorgeous weekend!

Yesterday I spent most all day cleaning my kitchen and downstairs.  My my my how spider webs do collect let alone the day to day "stuff" that my cats bring in on their feet.  I know James and I couldn't be at fault for this!  hehe

I may have told y'all about this tip before but I'm telling you, I think I've found my favorite household cleaner!  Scrubbing Bubbles!  I used it to clean my stainless steel stove -I WISH I had taken before and after pictures -- it looks brand new!  Y'all know I've been canning for most of last month so you can imagine how much grime and stains had gotten into the crevices...ALL GONE!  Now - I didn't cook on it at all yesterday to be sure that all of it had dried and I wiped it down good too so there wasn't any residue - but I've never used a product that cleaned my stove as well as this did.  I also cleaned my sink (also stainless) and the granite counter tops too.  I used it to clean the doors and around the light switches and in any other area that just had more dirt than just the daily stuff.  I'm amazed.  Once I finished that, I took it into the bathroom and cleaned the sinks, toilet seats, and around in there.  It took no time to get it done and everything was left sparkly and clean.  I even sprayed some in the toilet and used the brush in there, too.  I took it outside and cleaned some of the ceramic pieces on my front porch and on the back porch too.  Nice Nice!!

So...this week I kind of got back to my routine of cooking.  I made some simple dishes that took really no time to prep/cook.  They are healthy, don't cost a lot and I hope you'll enjoy them.  I've also added a couple of tailgate snacks for football Saturdays that I hope you'll enjoy!

Chicken Pasta Bake

1/2 box Penne Pasta, cook al dente according to package directions.  Be sure to salt your water!
1 cup of Tyson frozen chicken breast pieces (any flavor is fine - I just used the roasted) - this is the green package -- they come grilled, southwest, teriyaki, roasted, NOT breaded)

2 T. Olive Oil
1 can Artichoke Hearts, quartered (in juice, not oil)
1 small tomato, seeded and chopped medium
1 shallot, thinly sliced
2 garlic cloves chopped
1 small bell pepper (or half large)
1/2 T. Greek or Italian seasoning.
1/2 cup frozen peas
1/2 cup Chicken broth
Parmesan Cheese (shredded), Shredded cheddar (optional)
Salt, Pepper to taste

Heat Oven to 350F.  Begin cooking pasta.  Heat a large skillet (I used cast iron) with oil until oil ripples.  Toss in shallots and cook to clear and soft, not brown.  Add bell pepper, tomato and garlic and saute' until pepper is bright green.  Add artichoke hearts and chicken.  Add seasoning and salt and pepper and stir well.  Cook until chicken is thawed and begins to brown.  Add Chicken broth to deglaze pan.  Simmer for just a couple of minutes.  Remove pasta from water but don't discard water.   Spray a casserole dish lightly with cooking spray.  Add pasta.  If broth has cooked out of chicken mixture add just a ladle full of pasta water.  Pour this mixture over Pasta.  Scatter frozen peas on top of this mixture.  Scatter Parmesan cheese across the top and a little shredded cheddar cheese too if you wish -- I don't measure - just use what you like.  Place in the oven and cook for about 20 minutes until heated through.  Serve with a tossed salad and some garlic bread or rolls.  Delish!  This is also great as leftovers -- just add a little more cheese and reheat at 300 until heated through.   James said it was "almost too pretty to eat!" and then had two helpings!

Easy Quick Bread

1 ball of pizza dough (ready made or homemade)
Italian Seasoning, Salt, Pepper
1 1/2 T. Olive Oil
1 sliced shallot (thinly sliced)
1 finely minced garlic clove

Heat oven to 425F. Lightly brush a baking stone or pizza pan with olive oil or cooking spray.  Press out pizza dough just shy of the edges.  It's ok if it tears, or is uneven - but just kind of use the tips of your fingers to press indentions into the dough.  Brush generously with olive oil - all over it!  Make sure it's not greasy but well coated - this will make a wonderful crust!  Sprinkle Italian seasoning over dough just to have a light dusting (you'll probably use close to a teaspoon and a half).  Lightly salt and pepper -- very lightly.  Sprinkle shallot over -- make sure that it's not big pieces - but lightly sprinkled all over dough.  And then sprinkle garlic clove over in the same manner. 

Place in HOT oven and watch carefully.  In about 7 to 10 minutes you'll have hot delicious "garlic" strips to serve with your pasta, salad or as a snack with some marinara sauce.  This is sooooo good you'll never want that prepackaged stuff ever again!  HINT:  I sprinkle a little freshly grated Parmesan on top of the bread right when it comes out of the oven -- Oh goodness...delicious!!

This next recipe is an adaptation of one I picked up at Publix.  I tasted the Publix recipe and compared it with my own and both are wonderful!  Here's the link to the original:  http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=6290&mealGroupId=1000

and here's my adaptation:

Perfect Panko Chicken w/Hummus and Zesty Honey Carrots

juice of 2 limes
1/2 bunch fresh cilantro, coarsely chopped
1 package of thinly sliced chicken breast cutlets (about 1 lb)
Salt, Pepper to taste
1 1/2 cup ready made roasted garlic hummus (I used Publix brand)
3/4 cup panko seasoned bread crumbs
1 pouch of fresh fettuccine
1/4 cup olive oil
3 cups chicken broth + 1 cup water

Place bread crumbs in a shallow dish and add salt, pepper.  Mix well.  In another shallow dish add 3/4 cup of hummus.  Place chicken breast 1 at a time in hummus and coat both sides thinly.  Then move over to bread crumbs and coat each piece well on both sides.  Let sit while you heat oil in pan. 

Cook Chicken in medium hot skillet in small amounts (1 or 2 breasts at at time). These cook quickly so cook about 2 to 3 minutes on each side, to golden brown. Remove from pan and place on a dish or plate. Cover lightly with foil to keep warm.

Meanwhile, heat broth and water to cook fettuccine.  I added about a tablespoon of salt to this liquid - bring this to boil.Cook pasta according to package directions and when done, remove from liquid and put in a large bowl.- don't discard - this is a great soup base!  Put a pat of butter on the pasta and toss lightly.

Sauce:
In a small mixing bowl, place remaining hummus, 1/2 of chopped cilantro and the lime juice.  Stir well and set aside.

Put pasta on a platter and then top with chicken. Pour sauce down the middle of all the chicken and then sprinkle remaining cilantro on top to make a pretty presentation.

Zesty Honey Carrots

1 package of crinkle cut carrot chips (fresh) 16 oz.
2 tablespoons honey, 2 tablespoons agave nectar
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 T. butter

Place carrot chips in a microwave safe dish.  Cover and microwave on high for 3 to 4 minutes.  Let stand for a couple of minutes.  Remove cover carefully and add remaining ingredients.  Stir well and serve hot.   SO good!!

Serve this meal with sliced warm Cuban bread.  It's great the next day too!! :)

Ok, so you have this wonderful chicken broth leftover - what do you do??

Chicken and Dumplings - quick style!!

1 1/2 cups Tyson frozen Roasted chicken strips (see 1st recipe)
Pasta Broth from Recipe #2
1 package Flour Tortillas
1 to 1 1/2 t. dry poultry seasoning

Bring broth to a rolling boil.  Add poultry seasoning.  Add Chicken - if you want to cut this in chunks, just let it thaw a little bit.  Using a pizza cutter, slice tortillas in half and then cut into strips about 1 to 1 1/2 inches wide.  When broth is boiling rapidly toss in chicken and then add tortillas a little at a time making sure they don't stick together.  Let this all cook for about 5 to 7 minutes -- watch tortillas, they'll puff a little bit and then go limp -- they are ready when they turn an opaque white and look soft.  You can pull one out and taste it.  Just before serving, add a little freshly ground pepper.  Taste to see if salt is necessary but it shouldn't be.

Serve with a fruit salad and some hot cornbread!  A great, fast weeknight meal that takes just minutes to make!

Ok - Tailgate snacks...

This is an adaptation of a recipe we got from our friend Sara Boggs.  It's a great tailgate snack and takes absolutely no skill to make at all. 

Snack Attack

1 bag of Chex snack mix - Traditional
1/2 can Honey roasted peanuts
Here's the adaptation:
2 handfuls jalapeno flavored almonds

Pour all into a zippered storage bag and shake to mix.  Serve in a large bowl -- Done! 

Corn and Black Bean Dip or Salad

1 cup frozen white corn (you can use canned, just drain it good)
1 can black beans, washed and drained
2 T. olive oil
1 fresh jalapeno
1 small bell pepper
1 can Rotel tomatos and chilis
1 lime
1/2 bunch fresh cilantro
1 red onion
1 large garlic clove
Salt, Pepper to taste

Rough chop fresh veggies (peppers, garlic and onion) to small size pieces.  Toss in bowl.  Squeeze lime juice over this mixture and add can of Rotel and cilantro and add salt and pepper. 

Heat a medium skillet with oil.  When ripples, toss in corn and black beans.  Let cook until corn is lightly browned and mix is heated through.  Pour fresh ingredients over corn and black beans and toss together lightly.  Pour this mixture back in bowl and serve.  Great warm as a side dish or with scoopable chips or at room temperature.  Won't need refrigeration until serving is completed.  This is so fresh and good!  Great with hamburgers off the grill!

Ok - so there you go!  Some great recipes to get you going again.  I hope you enjoy them!  We certainly have been...

See ya next week!  Blessings!!!  and oh yeah...Roll Tide!!  Amy

Sunflowers & Sweet Tea

Hi Friends,

Well, I've been cranking out the canning kitchen again this week.  It's been jalapeno jelly and tomato week around here.  Thanks to Carol and Bob W. for the wonderful peppers - they are sa-mokin' HOT!  But oh so good!

I tried two recipes for the Pepper Jelly this time...one made kind of a pepper butter (that sounds strange doesn't it) and the other made beautiful jelly! 

The first doesn't use packaged pectin - rather you use Granny Smith apples. -- Basically you boil 4 pounds of apples, 1 big bell pepper, and 5 or 6 hot peppers in a pot of water, a little vinegar and a touch of salt until the apples are soft.  Then you strain it either through cheesecloth or just in a strainer if you want some of the pulp in there and then put the juice/pulp mixture back in the boiler.  Add 7/8 cup sugar per cup of juice and boil till thickened or at 220 degrees.  It takes FOREVER!  But what turned out was really tasty.  It's not jelled like traditional pepper jelly, but has a good flavor and a little bit of "heat" from the peppers.  I added a little red food coloring just to enhance it and I think it will be a pretty addition to cream cheese or maybe even over some grilled meat (fish, pork, chicken) at some point.  Might even be a good ham glaze too....I'll get creative and let you know - or you can let me know.  It was a recipe off of http://www.allrecipes.com/  -- I adapted it a little bit for my own taste because I firmly believe that recipes are just suggestions!  :)

The other one turned out so pretty.  For this recipe I chopped up about 10 jalepenos, I left the seeds in because I LOVE hot pepper jelly.  Put them in the food processor and grind them coarsely.  Then I added about 6 1/2 cups of sugar and 1 1/2 cups white vinegar to the boiler.  The recipe called for ground red pepper (cayenne) - but I had fresh so I just dropped about 12 whole cayenne peppers in the boiler along with the rest.  Brought it to boil and let roll until it got to 220 degrees.  Added the liquid pectin and stirred and brought back to boil for 5 minutes.  Added about 3 drops of green food coloring to this mixture.  It's so pretty!! It's a pale clear mint green and it looks like confetti with the seeds (stayed white) and the flecks of green peper and then I dropped 1 whole red pepper down in each jar for added color...so festive!  OLE'!!  

Tomorrow I'll finish up with one last round of salsa...and maybe one more batch of pepper jelly -- it's so pretty I can't resist!  :)

I think I'm a canning addict! 

I went to see "The Help" this past Sunday afternoon with my beautiful friend, Ginger.  We laughed, cried, got mad and got entertained -- it's a great movie.  One of the trailors shows a scene with Abilene and Little Mae in her nursery and Abilene looks at Little Mae and says, "Remember this - you is good, you is kind, you is important."  And Little Mae says it with her (she's about 2 or 3).  I'm not going to spoil the movie by telling you why that's such a great line, but for anyone who feels unappreciated, unloved, unworthy or insignificant, these words are so encouraging.  And this beautiful little girl needed just that reminder and it would carry her throughout her life even though we aren't told of her adult life in this movie.

Are there people in your life who encourage you?  Are there people who would miss you if you were gone?  Are there people who pray for you even when they don't know what to pray?  Are you one of those people to someone else? 

My other post for this week talked about how mean this world can be at times.  We need people who encourage us and they need us to do the same.  Sometimes we get swallowed up by our circumstances, challenges, stresses, and people who drain us beyond hope.  Sometimes we feel isolated and alone and as if we have no one to turn to...

But God teaches us in His Word that He will never leave or forsake us.  He tells us that He is a friend that sticks closer than a brother.  He tells us that "all people have sinned and fallen short of God's glory."  He tells us that He loved us so much that He gave His only Son - to die, and live again so that we may have life everlasting."  He says, He came so that we may have life more abundantly than we can hope for or imagine."  In other words, He tells us - We is good, We is kind, We is important -- not because of what we have done but because of His Son who is perfectly good, perfectly kind and the most important...

I hope that I'm a person who makes others feel good, kind and important.  I posted that line on my profile on Faceback and was brought to tears with the kind words spoken to me by my friends.  We never need to get too busy to remind people that they are important to us.  We never need to get so high tech that we can't communicate a real hug, a kiss on the cheek or a grasp of a hand to someone who needs it most.

Thank you my dear friends for reminding me that I am good, I am kind and I am important - not of myself - but because of Christ who lives within me...

I'll post Jelly pictures...just you wait -- you're gonna love 'em!

You is good, You is kind, You is important...to me...I love you!  Amy

Sunflowers & Sweet Tea

Hello Friends!! I hope you have had a good week thus far!  It's been a whirlwind around me.  Some days I wonder where the time goes -- it just seems to fly by!  So this week, I've been playing catch up on all the things I missed last week during "SALSA WEEK".  And at the end of this week, we'll be participating in an area wide evangelism explosion called "Ignite '11" -- check it out on Facebook or at their web site - http://www.ignitepellcity.com/.  There's a great lineup of artists and it's FREE so if you have a chance to come on out - please join in on the fun -- it will crank up at Avondale Park around 1:00 pm on Saturday. 

Speaking of Ignite '11 -- my assignment for this event is to make brownies -- so I decided to make some delicious Peanut Butter Brownies.  These have become my favorites because they resemble my favorite chocolate treat "Reese's cups" and they have that wonderful sweet/salty taste to them.  They are beautiful and simply not light on calories by any stretch of the imagination!  But ohhhhh so good!

Here is my secret recipe:

1 box of Milk Chocolate Brownies (you can use the other kinds but this one is the best)

3 eggs

1/4 cup water

1/2 cup vegetable oil

1 1/2 cups smooth/creamy peanut butter

2-3 T. self rising flour

1/2 cup Confectioner's sugar

Mix Brownie Mix, eggs, water and oil in a large bowl by hand.  Pour into a lightly greased 9 x 13 baking dish.  Hint: you can cross line the dish with foil (lay foil vertically and horizontally and let lap over sides) and lightly grease -- this will aid in easy removal and helps with clean up as well.

Put Peanut Butter in a medium bowl and heat in the microwave for 40 seconds to melt.  Add flour and sugar and mix well.  Mixture will thicken but remain smooth.

Using a large serving spoon drop big "glops" of peanut butter on top of brownie batter...all over the pan.  Use all the mixture - it will seem like a lot but it's well worth it.  When all mixture is in the batter, use a knife or flat spreader and swirl peanut butter thru the batter making big figure 8s all thru the batter.  This will evenly distribute the peanut butter through the brownies for a marbling effect.

Bake at 350 for about 20-25 minutes.  Don't over bake, but be sure the middle is not gooey -- this is important.

Remove from oven and let cool.  Remove from pan (of cross-lined) or cut into even squares.  I make even squares by cutting in the horizontal middle first (short side to short side) and then divide the pan into quarters, then eighths and down to roughly 2" squares.  Larger than this and they are a little bit rich...but it is very possible to consume an entire pan in one sitting!  (I personally haven't done that, but would if I didn't have any measure of self-control!)

I'm sure once you try these you'll never go back...but please send me your comments...I love to hear what you think about my recipes.

Since Sweet/Salty seems to be my theme for today - I wonder - how many times do was scowl at the sweet/salty days that come into our lives.  Maybe we have a good day, but we get an annoying phone call.  Maybe we sleep well, but wake up with a nagging ache or pain...Maybe we are experiencing a stressful time in our lives but God sends a friend to encourage us or we hear a song on the radio that brightens our day...We love the flavor of sweet/salty but when our lives are flavored with unexpected seasoning, how often do we react with objection rather than enjoying the possibility that God may be working in us to perfect our faith.

We are the salt of the earth (Matt. 5:13) - if the salt loses it's flavor, it's no better than sand and should be thrown out -- How do we keep our flavor?  Our faith should be a reflection of the fragrance of Christ (2 Corinthians 2:15) - a pleasant aroma to the God of Creation...how do we produce a pleasant aroma?  Our lives should bear fruit (John 15:5)...how are we pollinated in order to do so?  By counting it as joy when we face trials - because the testing of our faith produces endurance (James 1:2) -- By remaining in Christ - leaning on Him when the trials come our way -- by asking God to help us to see us and our circumstances as He sees them...

If we can do that, our lives will bear much fruit - spiritual fruit.  It will draw others to Christ.  We will experience joy regardless of our circumstances.  We will bring glory to God and please Him as we become more like Christ in enduring the trials and suffering in this life.  It will make us stronger, more faithful and able to face this life knowing that this isn't home...Heaven is our home -- so that gives us hope.

One aspect of Heaven that a lot of my friends and I who enjoy food, love to talk about is that in Heaven their won't be any fattening foods....in other words...it won't matter what we eat because we will have glorified bodies...created for eternity - so no worries about diabetes, heart disease, stroke, obesity, and all those food related illnesses -- but what will also be absent is stress related cravings too -- Imagine being able to eat because you want it not because you need it to deal with that unreasonable boss.  Imagine being able to enjoy chocolate without the guilt of tighter jeans.  Imagine being able to talk to God about how He created such wonderful things as avocados, tomatoes, chocolate, olives and olive oil, and all those wonderful things that satisfy our taste buds...

Heaven is going to be wonderful -- the saltiness of our lives here is annoying at times. But if it keeps us from being boring, worn out saints and keeps our senses keen and our faith rich and strong - then let's endure it for the Glory of God...and be thankful for the opportunity to serve Him.

We are His people - the sheep of His pasture -- enter into His presence with Thanksgiving and into His courts with praise....Be thankful in all things -- not just the good things --  all things are important and relative in our lives...let's not miss an opportunity to praise Him -- especially for the wonderful combination of chocolate and peanut butter -- the sweet and salty deliciousness that are these brownies!!

Enjoy your day, dear friends...I'll write again soon!!  Blessings!  Amy

Kitchen Tuesday

Hi Friends!  Welcome to Kitchen Tuesday!  Hope you are having a great day!

I didn't cook much over the weekend, I'm sorry to say.  We were out and about so much that I didn't spend much time in the kitchen.  It was a welcomed break but I made up for lost time today.  I cooked my Mom a birthday dinner -- Roast with New potatoes, mushrooms, carrots and onions in a light sauce, corn pudding, fresh rolls and homemade peach cobbler and just a little bit of low fat ice cream on top!  It was mighty good.

I'm delighted to say that since I've been cutting back and trying to eat healthier, my appetite has gotten adjusted to smaller portions and that is such a good feeling!

I used a London Broil to roast and seared it in a hot pan to seal in the juices and then cooked it really slow in the oven with the potatoes and other veggies.

Here's the recipe:

1 1/2 pounds lean London Broil, trimmed of most all visible fat
rub with course sea salt and pepper and quick seer in a HOT iron skillet coated with about a Tablespoon of olive oil. 

While meat seers, chop veggies. 

5 or 6 new potatoes - quartered (washed)
2 stalks celery - cut into 1" pieces
1 large vidalia onion - quartered
2 garlic cloves  (you can leave these whole and just remove prior to serving)
3 or 4 carrots cut into 1" pieces
1 package of baby bella mushrooms or any of choice - sliced
1/3 cup or less white wine or beef stock

When meat is seared on both sides, remove and add another tablespoon of oil - place in a shallow roasting pan.  Toss in half the veggies and lightly saute -- just get the veggies to caramelize a little bit for taste and color.  Repeat the same process with the remainder of the veggies -- add just a little more oil if necessary but don't coat the pan - it should be hot enough now not to stick.  Put veggies around roast in roasting pan.  Deglaze the skillet with a little white wine or beef stock and pour over meat and veggies.

Place in oven that has been preheated to about 300 degrees.  Cover and Cook for about 2 1/2 hours.  Remove covering and test doneness of meat.  Return to oven uncovered and let the meat brown and the veggies continue to tenderize.

When done, remove meat and veggies to serving dish.  Place 1 tablespoon of butter in a small skillet along with 2 tablespoons flour.  Lightly brown flour and pour in pan juices (this should not be greasy at all - this meat is lean and the veggies will create more juice too).  Stir with a whisk to slightly thicken.  Pour over meat as a light sauce.

The corn pudding was just a simple country cook's recipe -- it's one of my favorite covered dish goodies and was great with this roast...I did use reduced fat sour cream to cut down on the fat content -- could not tell any difference!

Corn Pudding (preheat oven to 375 degrees)

1 can creamed corn
1 can whole corn kernels (do not drain)
2 eggs
1 cup reduced fat sour cream
1 box Jiffy cornbread mix

Mix all together and pour in lightly greased casserole dish.  Bake for about 45 minutes or till firm to touch -- don't over cook -- in fact, center may be slightly underdone but will continue to cook when removed from oven.  Let stand for about 5 minutes before serving.

Peach Cobbler

8 to 10 fresh peaches (peeled and sliced)
1/2 cup brown sugar
2 Tablespoons white sugar
3 Tablespoons cornstarch
1 tsp. almond extract
1 tsp. fresh grated nutmeg

2 to 3 Tablespoons unsalted butter

Melt butter in iron skillet large enough to contain peach mixture.  Pour peach mixture into pan and cook until corn starch and sugars dissolve.  Let cool on stove.

Meanwhile, roll out refrigerated pie crust or make your favorite recipe for either 1 or 2 crusts...your choice!

If using 2 crusts - place the first crust in the bottom of a lightly greased casserole dish and bake at 375 until lightly browned.  Pour peach mixture over this crust.  Place the second rolled out crust over the peach mixture and place back in the oven.  Bake until this crust is lightly golden brown and peach mixture is bubbly.  Let stand about 10 minutes to cool.  Serve warm with low fat ice cream -- really delicious!

If you use only 1 crust - skip the first crust baking and just pour the peach mixture in to the casserole dish.  Be sure to lightly grease the dish.  Cooking time is approximately 30 to 45 minutes for a 1 or 2 crust pie once the first crust is cooked.

Enjoy!! Y'all stay as cool as you can....see ya tomorrow!! This week is flying by!

Verse of the Day: 



Your beauty should not come from outward adornment, such as elaborate hairstyles and the wearing of gold jewelry or fine clothes. Rather, it should be that of your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God's sight.‎1 Peter 3:3-4

Tips and Tricks Thursday

It's Thursday!  It's Thursday!! It's Thursday!!!  I hope you have all had a good day!  I got my "roots" done and a good trim today and my teeth cleaned -- so I feel like a new woman!  Ha!!  The laugh therapy that comes with visiting my dentist's office and my hairstylists is so good for my soul -- they are dear friends and treasures to my life.  So Thank You for making me feel special today!

So, today is tips and tricks Thursday -- we have been attacked by ANTS!  I have been looking for a way to safely get rid of these little annoying creatures and read today that a spray bottle filled with dish washing liquid and water will not only keep them away but will kill them on contact.  I wish I had known that before my dear husband sprayed my good cutting board with ant spray!  Now I'm gonna have to get rid of that -- glad it was a yard sale find, huh!!  I'm gonna give it a shot -- these are the little bitty black ants that don't bite or sting but just hover around food and cooking areas -- pesty little things!

I saw a neat trick for baking Phyllo pastry on Ina Garten's show "Barefoot Contessa" yesterday that I thought I'd share.  Phyllo is a delicate pastry that is used in making lots of Greek pastry as well as many savory recipes too.  It can be found in most grocery stores in the freezer section and comes in a package that is sealed and in rolls.  For this recipe, Ina and a friend of hers (didn't catch her name) were making a lemon creme pastry that had sheets of phyllo in between the cream.  In order to bake and remove the pastry easily, they lightly coated a sheet of parchment paper the size of a half sheet baking pan with melted butter.  Then they placed a sheet of phyllo, buttered it and then added another and another to build to 4.  When the last sheet was coated in butter, they trimmed and then scored the pastry for ease in cutting and then coated another parchment sheet on one side with melted butter and added it to the top of the pastry.  The two sheets of parchment enabled them to transfer the pastry easily to the baking sheet.  Then they topped the pastry with another baking sheet and put in the oven -- They put the pastry in the oven and baked it like this for about 20 minutes.  When they removed the pastry from the oven, removed the baking sheet and then the parchment what remained was a beautifully browned pastry that was flat and easy to work with.  Then they allowed the pastry to cool and began to build the dessert.  I'll attach the link to the full recipe at the end of the post.  I was intrigued by this process because there are so many delicious uses for something like this.  Scoring this phyllo into triangles or large rectangles would make a delicious "stacked salad" layering or a unique vegetable lasagna with that could be assembled after the veggies and cheese cook and would have crunchy "noodles" in between the layers.  Or what about a crust topping for a chicken pie?  How about making layering this with softened ice cream for a delectable and impressive dessert.  The ideas are endless and I just thought it was a neat process -- so for you "foodies" - this would be a great thing to try!  :)

Here's the link to the full recipe:  http://www.foodnetwork.com/recipes/lemon-cream-fillo-napoleon-recipe/index.html -- looks so good!  :)  I'm gonna make this one for sure - may substitute chocolate for the lemon though!

This same show talked about adding dissolved unflavored gelatin to homemade custards -- they thicken better and are easier to handle if used in a layered dessert such as this.  Never had heard of that but thought it was a great tip.

My friend, Lisa, asked a question this afternoon about coating berries in flour before adding them to a wet mixture when making breads and muffins.  This is a great tip -- if you coat berries or nuts lightly with flour before adding them to your recipes, they will distribute evenly through your dough and won't sink to the bottom and burn.

For cobblers, I learned recently that if you will add two tablespoons of cornstarch to the sugar before adding it to your fruit it will coat the fruit and will make a smoother "sauce" in your cobbler filling. 

Decorating tip -- got more mint, basil, sage, thyme or dill than you can use for cooking?  Use it in your flower arrangements!  It's just lovely with daisies, sunflowers or roses and will add a fresh aroma to your home too!  If it blossoms, no worries, just add them to your cut flowers - so pretty!

Funny "Amy Adventure" before I go...most of you know that I drive a convertible.  I've found that people assume that someone who drives one has a carefree life with and that convertible driving is a luxurious thing....well, not always.  I drive a Saab.  Anyone who knows about these cars, knows that they are temperamental and quirky at best (sounds a lot like its owner).  Well, today as I was finishing up with getting my hair done, a lady came in and had her little girl with her -- Stacey was finishing up my hair and told me she was getting it all gorgeous to go mess it up with the wind in my hair in the convertible.  The lady said, "Oh, is that your car out there?  That's just gorgeous - it must be so great to have the option to drive with the top down all the time."  I smiled and told her absolutely it's a wonderful blessing to have that option -- right now, though, I don't have that option.  She looked at me funny.  I said, "Oh, I have a choice, but not an option."  She said, "What do you mean?"  I said, Well, right now I can't get the top up on my little cute car.  I have a choice - I can drive on sunny days...or not."  Someone else in there asked what I do on rainy days or if I get caught in the rain.  I said, "Well, I either stay at home or I pray."  And then I shared with them that I was at my Mother's house a couple of days ago and it was beginning to sprinkle.  I looked up at the Heavens and said, "Lord, you know my situation (situation being I couldn't get the top up on my car)...I'd so appreciate it if you could hold off this rain until I can get home."  I pulled out of my Mom's carport and began to drive home.  The rain got a little harder - still sprinkling though -- and I just knew I was gonna get caught by every light -- Not so...the lights were green and I was able to keep moving -- and when I got about halfway home...guess what?  The rain stopped and I got home, dry and just fine.  After I was safely parked and inside -- we got a wonderful rain shower.  So, I'm not sure if this little adventure is something that will happen every time I get caught in the rain, but I know that that night, God heard and answered my prayer...He really does listen! 

I need to get the car fixed, and will when the funds are available - but it's a trip to Atlanta and I have no idea how much it will cost -- but this redneck convertible IS fun to drive and gets me where I need to go -- I'm hot, have stringy hair, and a redneck tan when I get there...but it's almost paid for and it gets good gas mileage -- and I DO have the choice of driving with the top down on occasion -- right now the choice is made for me...I'm just glad it's not winter time!

Hope y'all have a great evening....Love ya!  Amy

"Give thanks to the Lord, call on his name; make known among the nations what he has done. Sing to him, sing praise to him; tell of all his wonderful acts. Glory in his holy name; let the hearts of those who seek the Lord rejoice. Look to the Lord and his strength; seek his face always."  Psalm 105:1-4

Kitchen Tuesday

Hello Friends -- I'm so sorry this is late -- I had to take my mom to the doctor today and am just now sitting down to the computer.  She's fine, just needed some adjustments made to her meds and a good talking to from her doctor about eating right. 

Speaking of eating right -- I've begun doing just that.  I'm so happy to report that I've lost about 15 pounds and my clothes feel so much better to wear.  I've given up sugar for the most part and have enjoyed eating more fruits and vegetables every day.  I was really worried about eating the BBQ foods of the 4th of July but made it through just fine.  I found that I really wanted the healthy stuff and not so much of the sweets and salty treats -- this is a major shift for me.  I will admit to having a little homemade "lowfat" ice cream and really enjoyed it -- but today the craving is gone -- I am just as happy with a cold piece of watermelon -- if not happier!  Thank you Lord for this major step in eating healthier!

I want to share a recipe for Homemade Spaghetti Sauce with you today.  It's really good if you make it a day in advance because it will give the flavors time to meld.  It's such an adaptable recipe that you can easily make more or less or thicken it or make it thinner depending on the type of pasta dish you plan to serve.  Here's the basic one:

1 pound of lean ground beef (ground turkey is fine too)
1 T. Olive oil
2 large cloves garlic - chopped finely
1 large or 2 medium shallots - chopped finely
2 bay leaves
3 to 5 sprigs fresh thyme
1 t. dried oregano  (fresh oregano is wayyyy too strong)
5 or 6 leaves fresh basil
(If you don't like to use fresh herbs - use 1 heaping Tablespoon Italian Seasoning)
16 oz. chopped or crushed tomatoes
2 T. tomato paste
salt and pepper to taste

Heat a large iron skillet and place olive oil in to coat the pan lightly.  Brown and crumble ground beef.  Beef shouldn't be greasy if it's lean -- if you use a heavy meat, drain most of the fat off before adding the remainder of the ingredients.  Don't drain all the oil off or the sauce will stick and scorch.  Once meat begins to brown, add salt and pepper, garlic and shallots.  Mix and saute' until the shallots and garlic are tender.  Add all herbs except basil.  Pour in tomatoes and add tomato paste.  Let this simmer until the liquid reduces by about 1/3.  Chop or tear basil leaves and stir in.  Let simmer for about 20 to 30 minutes on low heat.  If you want to spice it up a little -- you can add red pepper flakes at this point.  If you are making this recipe ahead, allow it to cool and then place in the refrigerator. 

This sauce is good for canning if you'll just cook the sauce without the meat.  It will be thin though.  I have just found that canning the tomatoes and then making the sauce fresh is much easier and really tastes a lot fresher too.  

Suggestions for use:  Traditional spaghetti sauce -- great with Angel Hair pasta and garlic bread with a big fresh tossed salad.

Lasagna sauce -- double the recipe -- you'll need lots of sauce for this!  But its fabulous!!

Cheesy Mac -- cook the sauce, then add to macaroni and layer in slices of cheddar or fresh mozzarella cheese  --- so yummy -- but not low in fat!  :)

Spaghetti and Meatballs -- purchase an additional pound of ground beef and make small to medium sized meatballs by combining a small amount of buttermilk, some bread crumbs (1/3 cup or so), and some additional fresh herbs (basil, thyme, oregano) and salt and pepper.  Bake at 350 until golden brown.  MUCH easier than cooking on the stove!

Meatball hoagie -- use leftovers to make a great sandwich!!

Here's another good lowfat treat!

Lowfat Homemade Ice Cream

1 can fat free sweetened condensed milk
1 can low fat evaporated milk
6 cups organic low fat (2%) milk
1T. fresh lemon juice
1 1/2 cups sugar
4 eggs (optional)
1 1/2 t. vanilla

Mix eggs and sugar together until smooth.  Add milks, lemon juice and vanilla and mix until smooth -- mix will be thin.  Pour into freezer container (traditional ice cream freezer) and mix until frozen.  Let cure about 3 hours before eating and it will be light, cold and delicious!  Makes 1 gallon.

I hope you all have a great week!  I promise to do better with my 'BLOGGING' schedule.....

May the Lord bless you this week in your journey....Be strong in the Lord sweet friends!  He sure loves you!

Amy

Kitchen Tuesday

Good morning everyone!  I'm sorry we missed yesterday's posting.  I had internet issues Sunday evening and Monday was well... Monday.  I promise to do better next week!

For Kitchen Tuesday I'm excited to share some easy tricks for making better pastas, tea, and to freshen up salads.  I hear more complaints from folks that theirs don't taste like they should and it's really just some simple tricks.

So here goes:

For Pasta -- always start your pasta pot with COLD water.  According to Mario Batalli and Emeril LaGasse, the water from your tap is "fresher" coming out cold.  Hot water sits in your water heater (unless you have an instant heater) for longer and sometimes the mineral deposits can affect the taste.  Always be sure you add enough SALT.  Sea or Kosher salt add more flavor and the water should literally taste like the ocean.  If you will salt the water enough, your pasta will not taste dough-y but will be a great enhancement to your sauces.  Never RINSE your pasta.  Washing all the starch away will prevent your sauces from sticking to your pasta and thus never bring out the full flavor of the dish.  And last, under cook your pasta just a little (it should still have a little "bite" to it).  Your pasta will continue cooking once removed from the heat so under cooking it will help to keep the right consistency and not get gooey.  Follow cooking directions and cut back a minute and that should work.

Tea -- like pasta, always start with COLD water.  Same reasons -- fresher water and less likelihood of mineral deposits affecting the taste of your tea.  If you want sweet tea that tastes perfect every time - make a simple syrup.  This is a 1 to 1 ratio of water and sugar.  (1 cup of water to 1 cup of sugar) -- boil on stove until sugar dissolves and let cool.  After you've steeped your tea, dilute the tea with fresh cold water and add sugar syrup.  Doing this every time will make your flavors consistent.  If you like your teas flavored with fruits or mint, you can infuse these flavors into the sugar syrup rather than letting them sit in the tea.  For mint, crush the leaves to bring out the flavors and add them to the hot syrup.  For fruits, use the zest and a few slices of the fruit you love.  You can squeeze the juices directly into the tea as part of the mixture according to your taste - but don't leave the fruit slices in the tea overnight - the pith (white part) will make your tea bitter.  Of course if you like your tea sweeter or if you're making larger quantities than a large pitcher -- adjust your measurements accordingly -- 1 to 1 is for approx. a gallon of tea.  I adjust mine down just a little because the pitcher is smaller (3/4 cup water to 3/4 cup sugar or so).

Salads -- I love a fresh tossed salad.  But sometimes I just get really tired of the mixed greens and all the sliced veggies and want to "kick it up a notch" - I've discovered that adding fresh herbs to my salads brightens the color so much.  Mint adds a freshness, Basil adds a lemony kick and Rosemary and Thyme add a little Italian flavor that just enhances all that crunchy goodness.  Cilantro added to a basic lemon vinaigrette (juice of 2 lemons, 1/3 cup olive oil, zest of 1 lemon, salt and pepper -- add about a 1/2 tablespoon of herbs) adds a Mexican flavor.  Mint or Basil can be added instead for a crisp and light taste and Rosemary chopped fine combined with thyme will bring that boring lettuce alive.  Try adding nuts instead of those fattening croutons -- lightly toast them and they will add a delicious crunch to your salad that is so much healthier.  Dried fruits make a great subtle sweet addition to salads too.  Cranberries, chopped apricots, raisins and dried bananas are just a few great suggestions.  If you like iceberg lettuce - try making a lettuce wedge salad.  So easy -- wash and quarter a head of fresh iceberg lettuce.  Top with homemade 1000 island or French Dressing (see recipes below) - just a tablespoon or two - don't flood it.  Top with Feta cheese and some fresh crispy bacon and some chopped scallion tops (green onion) and a few cherry tomato halves and you have a beautiful salad that tastes great and has a wow factor in appearance.

Homemade 1000 Island Dressing

1 cup Mayonnaise (I prefer Duke's light)
1/3 cup chili sauce (looks like cocktail sauce but does NOT taste the same)
1 tablespoon prepared mustard
1 to 2 tablespoons sweet pickle relish
Juice from 1/2 lemon

Homemade French Dressing

1/2 cup ketchup
1/2 cup mayo (or less if you like a stronger tomato flavor)
1 T. mustard
Salt and pepper to taste

Mix together well with a whisk and spoon over lettuce.  This is a mild dressing. 

I hope you all have a great Tuesday!! Here's the verse of the day:

"Seek ye first the Kingdom of God and His righteousness and all these things will be added unto you."  Matthew 6:33

See ya tomorrow!  Amy

Kitchen Tuesday

Happy Tuesday, friends!! :)  I hope today is a good one for you! 

Since it's "Kitchen Tuesday", I'm gonna jump right in and give you some good recipes for this week.  I'm going to include a few grilling tips too since July 4th is just around the corner.  If you're like me, the grill is a great friend in the summer because it's so easy, quick and doesn't make the kitchen hot....nice!

Grilling tips first -- be sure your grill is hot before putting any meat on the grill.  If you can't hold your hand over the heat for 5 seconds it's hot enough.  Doing this will be sure that you sear your meat and it won't dry out. 

Flipping meat too much on the grill is a no!no! -- place it on the grill -- cook a while and when it lifts easily, it's ready to turn -- if it's holding on, just wait, it will tell you when to turn it.  Turn meat once and let it grill on the other side.  Don't press meat, you're letting out those wonderful juices -- and don't cook meats to absolute well done on the grill -- pull them off just before they are at your favorite doneness level and let them rest covered in foil for about 5 minutes -- no worries -- it won't get cold...the meat will continue cooking and you should have a perfect piece of meat after 5 about 5 minutes.

Be sure to brush fish and shellfish as well as veggies with a little oil before placing on the grill -- otherwise you're going to have a sticky mess to clean up. 

Chicken - will be juicier if you grill it bone in.  Grilled filets are prone to dry out and over cook if you're not careful.  I've found that closing the lid on bone-in pieces will help with cooking them all the way through -- also, don't rush the cooking process -- chicken on the bone takes longer to cook.  If you grill filets, don't close the grill -- leave it open or you could have a very dry piece of chicken.  Brush with marinade, oil or sauce at the beginning and end of cooking time -- too much and you'll have lots of charred sauce and a bitter taste.

Corn - yum yum!! brush with a little butter or olive oil, salt and pepper and throw the cobs on the grill -- done in NO time!! this is a house favorite!

Ok -- recipes:

Quick Corn Salad adapted from Ina Garten's recipe on www.FoodNetwork.com:

5 ears of fresh white corn - blanch in boiling water for about 5 minutes and then shock in ice water to stop cooking process.
1 fresh jalapeno, seeded and chopped
1 small red onion or 1 shallot finely chopped
1 cup of fresh basil - julienned (roll into cigar shape and chop into fine ribbons)
1 garlic clove - chopped finely
handful of fresh cherry or grape tomatoes halved

salt, pepper to taste
1-2 T olive oil
1 1/2 T apple cider vinegar

With a very sharp knife, hold ears of corn in hole of a tubed cake pan and slice kernels off cob.  Cut close to cob to remove all kernels easily.  Pour into large bowl.

Slice jalapeno finely and add to corn along with cherry tomatoes, onion (or shallot) and basil.

In a small bowl whisk olive oil, vinegar, salt and pepper together and pour over corn.  Mix well and let sit.  (if you don't like raw onion and garlic - feel free to saute' it in a little oil and toss into mixture). 

This recipe is great for grilling too -- just put all ingredients except vinegar in large cast iron skillet and place on grill -- cook until lightly browned and warm -- delicious!

Here's a recipe for Roasted Crock Pot Hen that I made yesterday -- my goodness it was so good in tonight's dinner --

Wash and pat dry hen (be sure to remove giblets and neck from cavity - save for making homemade stock if you'd like to -- it's great and so easy).

Into the cavity of the hen, salt and pepper generously, and place 1 quartered lemon, 1 quartered onion (no need to peel), 4 halved garlic cloves and some fresh herbs (I use a branch of rosemary, sage, thyme and parsley).  Using cooking twine, tie legs over cavity and tuck wings under breasts at the top to hide tips.  (this is to aid in overall cooking quality).

In crock pot, place 1 quartered lemon, 2 or 3 quartered potatoes, 1 quartered onion (no need to peel) and about a 1/2 cup of broth, water or white wine (your choice).

Place hen on top of vegetables.  Top hen with a combination of salt, pepper, red pepper, dried poultry seasoning, or some Cavender's Greek seasoning.  Coat heavily.  Top with lid, then cover with foil to seal top.  

Cook on low for approximately 4 to 6 hours.  Hen will be so tender the meat will fall off the bone!

Let the hen cool and then remove to platter.  Strain the drippings and save to make dumplings, soup, stew or save for other recipes.  Discard veggies from bottom.

After hen cools, it will be easier to slice -- I chilled mine to serve the next day.  I was able to remove the bones so easily and was able to serve it quickly by adding the meat to a delicious pasta dish called Becker's Pasta (check out www.kellyminter.com/livingroom and click on recipes for more information)  SO easy and SOOOOO good!  You can make anything with this roasted chicken and serve many meals from it -- so give it a try -- most definitely another house favorite!

I'm trying to add more fruits and vegetables to my diet -- so I've gotten a little bit creative in doing so.  Here's a delicious recipe for baked apples.  Again, using the crock pot...easy breezy!

2 large red delicious apples - halved and cored
1 lemon halved
2 T. dried cranberries
3 T. quick cooking oatmeal
2 T. brown sugar
pinch of sea or kosher salt
1 t. each fresh nutmeg ground, and ground cinnamon
2 T. chopped pecans
1 1/2 T unsalted butter
4 t. grape or huckleberry jelly (Thanks, Becky!)
4 dried apricots, quartered
1/4 cup water

Place apple halves in crock pot, cut side up.  Evenly divide cranberries into the cored area of each apple half.  Quickly combine oatmeal, brown sugar, salt, spices and pecans in food processor and add pecans to rough chop.  Evenly divide over each apple half.  Thinly slice butter over tops of each apple half.  Top each with quartered apricots and then add the jelly last.  Gently pour water into bottom of crock pot.  Cook on low for a couple of hours until tender.  This is great with pork chops or as a light dessert when topped with whipped cream or a scoop of ice cream.  Yummy!!  I feel sure you can cook these in the oven too -- probably on 350 F. for about 45 minutes -- just check for tenderness.  I haven't tried them in the oven - only the crock pot.

Verse of the Day -- Proverbs 20:15 - "Gold there is, and rubies in abundance,

but lips that speak knowledge are a rare jewel."

Be blessed this day and always -- see ya tomorrow!! Amy

Kitchen Tuesday

Happy Tuesday!  The one thing I LOVE about summer is the fresh veggies.  Everything just tastes better when it's farm fresh. 


We have a little garden this year and this past Sunday I made some Swiss steak with tomatoes that I canned last year and some baby bell peppers from our garden.  I served it with freshly baked potatoes and some hot cornbread!  It was so good.


Here's are the recipes -- quick and easy!


1 package of lean cubed sirloin
1 large garlic clove, finely chopped
1 bell pepper or 2 baby bell peppers, sliced
1 Vidalia onion (medium to small) sliced
sea salt, pepper and garlic powder to taste
1 jar chopped tomatoes w/juice - I used homemade canned - stewed tomatoes would be good for this recipe if you don't have home-canned - just chop before adding to recipe.
olive oil


Preheat oven to 375 degrees and preheat an iron skillet on your stove.  When skillet is hot, drop a round of olive oil in the pan to lightly coat (not much - you can add more if needed, but this should be a healthy dish - not oily at all).


Season side 1 of each sirloin and place seasoned side down in pan.  Don't crowd the pan - you can do this in steps.  Sear the seasoned side and season the up side while the lower side is cooking.  When you have a nice brown crusty sear, turn the steak - it should release easily for turning -- if it doesn't, it's not ready to turn.  Sear the other side. (this should take about 5 to 7 minutes per round if you are working in steps.  Remove steak from pan and repeat process until all are seared. 


Put just a little more oil in the pan and drop the bell pepper, onion and finely chopped garlic in the pan.  Saute lightly and then place the steak on top of this and pour pan juices back into skillet.  Pour tomatoes/juice over the steaks and let it begin to simmer. 


Cover and place in oven to continue to cook.  Check after 15 minutes to be sure that liquid hasn't evaporated.  If it does, add a little broth, water or white wine to deglaze the pan.  You should have a light sauce at the end of cooking time.


Dish is ready when meat is fork tender and veggies are tender and caramelized...about 30 to 45 minutes


Serve over raw baby spinach with a side dish of rice or baked potato -- also good with mashed potatoes too!  I chose baked potatoes as a low-fat choice.  This is a beautiful dish!!


Quick Baked Potatoes --


Select your favorite russet or yukon gold potato -- wash and slice in half
Brush with a little olive oil salt and pepper - all over.
Place on baking sheet cut side up.
Cover with foil and place in oven when you begin to prepare meat.  Potatoes will be ready by the end of the steak's cooking time.  Easy Breezy!! :)  When done, top with a small brush of butter and serve hot!


Cornbread --


I honestly never make cornbread from scratch.  I've found a mix that I love and have adopted it into my "go-to" box as the best cornbread I've been able to make and find.  Here's my secret...


1 bag Cotton Pickin' Cornbread mix
1 box Jiffy Cornbread Mix


Stir to combine these mixes thoroughly


Add 3/4 cup buttermilk and 1/3 cup water plus 1 egg (whisk all together) into the dry mix. Let stand for 10 minutes or so.  (This will allow the liquids to absorb into the cornmeal and will also activate the leavening agents making a lighter, fluffier bread).


Melt 1/2 to 1 stick of butter into a large cast iron skillet on the stove or in the oven.  When melted, stir just a little of this into the batter mix and then pour all into the hot skillet.


Bake in hot oven for 15-20 minutes - until golden brown on the top.  I have cut back to 1/2 stick of butter and it seems fine.  Go with your instinct on this - and if you can cut back do so, or not! :)  The great thing about using butter for this recipe is that you don't really have to butter the bread after it's done.  The flavor is just terrific and the texture of the bread is great.


If you want to add cheese, jalapenos, or anything else to this recipe - it seems to work just fine - just be careful if you add creamed corn to make Mexican cornbread - this bread is already very moist - so cut back on your liquid if you add corn. 


I experimented with my most recent recipe by adding some Chia seeds.  Chia seeds are great to add to your diet to get Omega 3 fatty acids as well as to help in reducing dehydration in the summer months.  They added a nutty flavor and looked like poppy seeds in the cornbread -- they also add another layer of protein so they will reduce hunger and cravings and blood sugar spikes if added regularly to your diet...


Product of the week...if you have access to John's Slaw dressing - please buy some and use it as a salad dressing -- OH MY GOODNESS!! It's so good!  I served it on a fresh icy lettuce wedge with some feta cheese, scallions, cherry tomatoes and a few (very few) bacon crumbles -- I think this may be one of my favorite summer salads!


And....watermelon for dessert!  So so good right now....wonderful and so so healthy too -- full of lychopene -- major cancer fighter!!  YUMMY!!

Verse of the Day....Proverbs 9:10  "The fear of the Lord is the beginning of wisdom, and knowledge of the Holy One is understand."

Kitchen Tuesday

Happy Tuesday!! I'm so excited to share this recipe with you today!! I made it for dinner on Monday night and it was absolutely delicious on this hot summer day!

I know you have probably tried thousands of different chicken salad recipes but I must say, this is one that surprised me...

Here goes....

Hearty Roasted Chicken Salad

3 bone-in chicken breasts (skin on)
Extra Virgin Olive Oil
Salt, pepper

Heat oven to 350 F and place chicken breasts on a pan.  Rub both sides with olive oil, salt and pepper and put in oven -- roast until skin is crispy and juices run clear.  Let cool and remove skin and bones and shred chicken with a fork into bite size pieces but large enough to tell what meat it is.

Put chicken in a large bowl and to them add the following:

1 can of artichoke hearts, drained and quartered
1/2 cup of sliced red grapes (add more if desired)
2 handfuls chopped walnuts (don't you just love my measurements!)
1/2 cup sour cream (may use regular, light or fat free)
1/2 cup mayo (may use regular, light or fat free (I used Dukes light)
1 T. soy sauce
Juice of 1 whole lemon

Stir together gently making sure all ingredients are blended.  When combined, toss in about 2 tablespoons of chopped green onions and lightly mix in.  Taste to see if salt and pepper are needed...chill for about 30 minutes.

To serve:  Make a plate with thinly sliced cucumber, fresh strawberries or melon, a few cubes of cheese and some crispy crackers or toast points and serve. 

Delicious with a glass of icy cold lemonade or tea....

Healthy, filling and yet light and cool and ready in a flash with very little chopping or effort....my kind of summer supper!  Hope you enjoy it too!!!

Verse of the day:  Galatians 5:22-23 "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."

Kitchen Tuesday

Hi Friends!! Thanks so much for your wonderful feedback on the blog.  Please tell others about it and let's get lots of folks reading and commenting!  :)  You are terrific!

Today is Kitchen Tuesday so you know what that means -- recipes and tips from the kitchen!  YAY!!  I had some fun grilling out over the weekend.  There's just something about this beautiful weather that makes me want to turn on the grill -- how about you? 

Today, I think I'm going to give you a few grilling secrets and maybe a couple of easy recipes for side dishes -- but these tips have come in handy for me so I think I'll just pass them along.

First one:  Be sure that your grill is really hot before you add anything to it.  If you can count to 10 with your hand held over the grill -- it's not hot enough -- wait it out and you will have a non-stick surface. 

Second one:  Don't overturn your meat.  If you will be patient your meat will tell you when it's ready to be turned.  How so? It will easily lift off the grill.  If it's trying to stick -- it's not ready to turn.  This is especially true with chicken, steak and hamburgers.  Fish and shellfish should be brushed with olive oil before adding to the grill or you'll never get it turned -- and end up with a MESS!

Third one:  If you want to smoke your meat - use the lid -- if you want to grill your meat -- leave it off (or open). 

Last one:  Cleaning your grill is much easier if you do so when the grill grate is warm.  If you wait until it is cold, you'll have a lot of char stuck on the grill.  Don't clean it while it's hot, but wait until it's touchable and clean it -- you'll eliminate any residue - and if you use an indoor grill doing this will get rid of lingering odor.  Try to use a cleaner like baking soda or salt that is abrasive but won't affect the taste of your food. 

Ok -- now for recipes:  Grilled Fresh Asparagus Salad

1 bunch of fresh asparagus (washed and snipped at break point (to find this hold 1 piece of asparagus with your fingers and bend it until it snaps -- this is your break point - cut the remaining asparagus at this length and you should have tender stalks)
1 1/2 T. Olive Oil (place in a small bowl)
pinch of salt and pepper
pinch of garlic powder
1 or 2 Fresh Tomatoes
2 t. balsamic vinegar
1 clove garlic chopped finely
Freshly grated Parmesan cheese
sliced olives for garnish (optional)

Lay asparagus in a shallow dish or pan and brush with olive oil.  Sprinkle with salt, pepper and garlic powder and place on hot grill.  Watch carefully and turn as stalks begin to get grill marks.  Remove when tender and bright green...but keep warm.

Wash and slice tomatoes.  Sprinkle with salt and pepper.  Mix Vinegar with remaining olive oil and add garlic to this mixture. 

Assembling Salad:

In a pretty oval or narrow rectangular platter, arrange sliced tomatoes in 2 rows.  Place asparagus down the middle of these two rows and sprinkle olives randomly over both.  Pour vinaigrette over this to coat but not soak the vegetables.  Sprinkle Parmesan cheese over all as if sprinkling fresh snow.

Serve at room temperature.

This salad is great with anything - a fancy grilled salmon or tilapia with rice or as a side dish for a great burger and some grilled corn or potato salad. 

Wish I had a picture for y'all....you'll have to just make it to see just how pretty and delicious this is! 

Here's one more easy side dish:  Grilled Fresh Corn

Shuck and wash as many ears of corn as you'd like
Using softened UNSALTED butter, lightly coat each corn cob and sprinkle with salt and pepper to taste.

Place on a hot grill and turn occasionally -- cooks fast if grill is hot.  In NO time, you'll have one of the BEST side dishes on the planet!  Let it get brown in some areas - not burnt - but it just makes the taste richer and summer-y!!

This is one of our favorites!!!

These aren't fancy but I promise you, if you like fresh veggies -- you'll love both of these!

Until tomorrow...be blessed not stressed!!  Bon Appetit!  Amy

Verse of the Day:  Genesis 1:29 Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food."