Saturday was a disjointed day. Grace went with the youth group to the Summerset festival and spent all day there. The rest of us went to lunch together, then Hannah and I headed out to the Aurora history museum for a free ukulele lesson while James walked and Bethany wrote. When we got back home we didn’t have long to wait until Grace was ready to be picked up. We did a pizza night and made our own pizzas and watched back to back Father Brown’s.
Sunday Grace went to her friend’s church, Hannah went to her class and I went to church. We started a new series called ‘Hello my name is’ talking about who we are in Christ as opposed to who we say we are on a daily basis. This came out better as a poem (of course.)
My name is despair,
I am hurt
but in Christ I am healed.
I am weak
But my name is strength.
I feel worthless
But Jesus calls me priceless.
My name is lost
but He gives me a new name,
gives me rest,
and cherishes me
I am heartbroken,
But God mends me from the inside out.
The girls wanted to stay home instead of going on a Fall drive, so James and I headed to Old Colorado City to fuel up on French onion soup at La Baguette before continuing on our drive from 24 to 285.
It was sunny, then cloudy, then sunny again. As we were driving we could see the storm on the other side passing by. We were far enough back that we never encountered it.
The aspen as changing color and we found lots of nice picture spots.
I made vegetable soup for dinner and after some TV we all went to bed early.
The week – fish hatchery tour, Hyperspace arcade, talk like a pirate day, park day, cell cookies, trying to burn wood using Archimedes heat ray parabola, Creativity club, youth group, Hudson co-op, NIA, ukulele lesson, school.
Dinners – teriyaki chicken with snap peas and pad thai noodles, spaghetti and meatballs, tamale pie, lemon basil chicken with summer squash, pesto stuffed pork chops with asparagus, chili with green chile cornbread.
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
(If you want it to be even better ditch the boxed cornbread and make mine from scratch – recipe below.)
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9×13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.
Johnny cake cornbread (you can use this in place of the boxed stuff – obviously don’t bake it as directed, use it as the above recipe calls for.)
1/2 C sugar
1/2 C oil
1 C Sour milk (add a few drops of vinegar to the milk to sour it, or don’t; it really doesn’t matter)
1 t soda
1/2 t salt
1 C + 2 T flour
1 C yellow cornmeal
1 t baking powder
Cream sugar, oil and egg. Dissolve soda in milk. Combine dry ingredients and add to creamed mix with milk. Stir until just mixed. Pour into an 8X8 pan (I use an iron skillet) and bake at 425 degrees for 15-20 minutes on until it tests done (knife in the middle comes out clean.)
Pesto Stuffed Pork Chops
3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon ground thyme
2 tablespoons balsamic vinegar
Preheat oven to 375 degrees F
Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.