Category Archives: recipes

Black sheep Friday, Steampunk tea, Maisy walk

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Friday was the last day of school break, come Monday it’s back to work. I cleaned out the cabinets and look what I found! I’m using these!

Tonight was the MCA teen sponsored Black Sheep Friday, EZ oven bake off or cupcake decorating. Grace was all over the cupcake part. I put my trifecta of foods I can’t have right now, sigh.

We walked around the museum to see the new stuff, she saw it last time, but I hadn’t seen the new art.

Today was also the day that Corissa moved away, the girls are sad.

Saturday was lazy, we (sans Bethany) all decided to drive to the Erie library to take Grace to the Steampunk tea. It was cute, she had fun, we read, it was a nice drive.

Sunday we went to church, walked Maisy at Clement park and James and I went to Fika for coffee and so I could draw and ho could work (well, all he worked on was driving plans to see Joel in October.)

The week – NIA, school, Bethany’s b-day, ice skating, stock show field trip, newbie chat, youth groups, TDO -alcohol ink painting, River Watch yearly testing, teen nite at DMNS, hike, working at church in the little’s room.

Dinners – BBQ pork, b-day dinner (moved to Thurs since Bethany works every other night), chorizo stuffed sweet potatoes, pork chops with fried cabbage, chicken soup, sausage and barley soup, chicken tacos, red beans/okra/sausage casserole.

Sausage Barley Soup

1 pound Italian sausage 
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
1/4 cup uncooked pearl barley

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Chicken tacos

4-5 chicken thighs
minced garlic to taste
1Tbsp lime juice
taco seasoning packet

Cook chicken on stove or in crockpot until falling apart. warm flour or corn tortillas and top with chicken and your choice of toppings. We like – black beans, salsa, cilantro, tomatoes, onions, avocado, shredded cheese.

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Back to the Fort

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The guys packed up and we all went to IHOP for brunch. We dropped the girls back at home and took one last picture.

Then we headed to the airport.

It’s going to be a long day for them, they don’t leave Denver until 4ish, they have a connecting flight, then with time changes they don’t get into NY until 11ish. Then a friend has to pick them up and drive them back to Ft. Drum. I think they have a few days to acclimate before they are back on duty (and get used to the weather, it was -15 when they got back.)

James and I went by the Refuge before going home.

Back at home we cleaned up, had dinner, took the girls to Target and then James and I went to The Alley to hear La Pompe Jazz. Here’s a bit of them.

Sunset.

Dinners this week starting tomorrow – Chicken curry with sweet potatoes, Shoyu chicken with cabbage slaw, BBQ salmon with corn on the cob, Apple cider pork chops with greens, Beef sirloin tips with baked mushrooms, Chicken stir fry, Beef stew.

Shoyu Chicken

1/2 cup soy sauce 
1/2 cup brown sugar
1/2 cup water
2 cloves garlic, minced
1/2 onion, chopped
1/2 tablespoon grated fresh ginger root
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon ground paprika (optional)
2.5 pounds skinless chicken thighs

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
(Or cook in pan on stove top until chicken is done.)

Apple Cider Sauce and Pork Loin Chops

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted 1/4 cup dry sherry

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.

Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Sunday

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Advent day 17 – Matthew 2:1-2 After Jesus was born in Bethlehem village, Judah territory— this was during Herod’s kingship—a band of scholars arrived in Jerusalem from the East. They asked around, “Where can we find and pay homage to the newborn King of the Jews? We observed a star in the eastern sky that signaled his birth. We’re on pilgrimage to worship him.”
3-4 When word of their inquiry got to Herod, he was terrified—and not Herod alone, but most of Jerusalem as well. Herod lost no time. He gathered all the high priests and religion scholars in the city together and asked, “Where is the Messiah supposed to be born?”
5-6 They told him, “Bethlehem, Judah territory. The prophet Micah wrote it plainly:
It’s you, Bethlehem, in Judah’s land,
no longer bringing up the rear.
From you will come the leader
who will shepherd-rule my people, my Israel.”

From church today – When what you want to happen doesn’t – the prophet Isaiah comforted God’s people with the promise – A Messiah will come, He will help you, free you, the poor and the downcast will be lifted up. God helps those who can’t help themselves. Jesus came to do all of the things that the prophet wrote about, healing the sick, giving sight to the blind, walking with sinners to lead them to a new life – but most of all He came to destroy the workings of the devil. For He is the root of Jesse, the Messiah, the Promise. After church we went to see the reindeer at the store.

The afternoon was busy with Joel and Mike running around, Bethany and Meskiel playing games and picking up Alex to go to the mall, running to the post office, library and grocery store. Later we went to Target and I got a new hat.

The week – ELF PARTY! (It’s our 5th year hosting this, we love it), river sampling, Hora around the Menorah at LM’s, youth group, roller skating, Cafe 180/inventing room, hike?, Grandma and Tony come in, train ride downtown/lights/walking around, Christmas Eve service and Christmas light looking.

Dinners this week (M-Su) – chicken picatta, BBQ pulled pork, squash and chicken alfredo, Italian sausage and peppers, asiago beef, Mexican chicken soup, grilled cheese sandwiches and tomato/potato soup.

Lemon chicken picatta

3/4 cup all-purpose flour 
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
1/2 cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
1/4 cup capers, with liquid
2 tablespoons butter

Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Squash and chicken alfredo

4 skinless, boneless chicken breast halves
2 tablespoons garlic, minced
1 (8 ounce) package uncooked rigatoni pasta 6 slices bacon
1 tablespoon vegetable oil
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup Alfredo sauce
1/4 cup milk
6 sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
1/4 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Sunday

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Advent day 10 – Luke 2:8-12 There were sheepherders camping in the neighborhood. They had set night watches over their sheep. Suddenly, God’s angel stood among them and God’s glory blazed around them. They were terrified. The angel said, “Don’t be afraid. I’m here to announce a great and joyful event that is meant for everybody, worldwide: A Savior has just been born in David’s town, a Savior who is Messiah and Master. This is what you’re to look for: a baby wrapped in a blanket and lying in a manger.”

The girls and I went to the Aggie’s baby home fundraiser to see CMA dance and hear Choirfire, it was so good! I forgot to video CMA as they were dancing, we were just so busy watching them I didn’t think about it till they were done.

The week – school, game day co-op, Teacher’s day out, DIY gifts co-op, youth groups, Kindness Krewe (homeless bags), HS skate, Zoo lights, Teacher’s night out, finals, cleaning, Christmas cookie exchange, Joel comes in Sat.

Dinners – soup and grilled cheese, green curry pork, mole verde chicken, sweet potato stew, TNO (so skillet dinners for those that don’t want to eat leftovers), chicken wraps.

Sweet potato stew

2-3 medium-sized sweet potatoes chopped
1 small yellow onion
1 can (15 ounces) corn I use fire-roasted
1 can (14.5 ounces) diced tomatoes I use fire-roasted
1 can black beans
1/2 teaspoon each salt and pepper
1 tsp minced garlic
1/2 tsp paprika
1/2 tsp cumin
1 beef boullion cube
1-2 cup water
Optional: fresh cilantro

Toss everything into crockpot, cook on low 4-6 hours stirring occasionally.

Sunday

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Advent day 3 –

Isaiah 9 The people who walked in darkness
have seen a great light.
For those who lived in a land of deep shadows—
light! sunbursts of light!
You repopulated the nation,
you expanded its joy.
Oh, they’re so glad in your presence!
Festival joy!
The joy of a great celebration,
sharing rich gifts and warm greetings.
The abuse of oppressors and cruelty of tyrants—
all their whips and cudgels and curses—
Is gone, done away with, a deliverance
as surprising and sudden as Gideon’s old victory over Midian.
The boots of all those invading troops,
along with their shirts soaked with innocent blood,
Will be piled in a heap and burned,
a fire that will burn for days!
For a child has been born—for us!
the gift of a son—for us!
He’ll take over
the running of the world.
His names will be: Amazing Counselor,
Strong God,
Eternal Father,
Prince of Wholeness.
His ruling authority will grow,
and there’ll be no limits to the wholeness he brings.
He’ll rule from the historic David throne
over that promised kingdom.
He’ll put that kingdom on a firm footing
and keep it going
With fair dealing and right living,
beginning now and lasting always.
The zeal of God-of-the-Angel-Armies
will do all this.

Joel and some friend at their Holiday sing-along.

Image may contain: 3 people, people smiling, people standing and shoes

We went to brunch at Lena, then stopped by Sweet Action for dessert.

The week – Advent verses and music, school, worship dance performance (we’re excited), repeal day jazz, soap carving co-op, DMNS and IMAX co-op, youth groups, jazz at ACC, hike, women’s tea at church, DIY gifts co-op, church, Aggie’s baby home fundraiser.

Dinners this week starting today – “the good hamburgers” (as Hannah says, pan fried burgers with soy) and squash, dance day (sandwiches), Mexican stuffed bell peppers, chicken parmesan over spaghetti squash, bow tie pasta with sausage, red peppers, basil pesto and sun dried tomatoes, pineapple chicken and quinoa, roast pork with root veggies.

Stuffed Mexican Peppers

1 pound ground beef 
1 (1 ounce) package taco seasoning mix
3/4 cup water
2 teaspoons chili powder
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese
1 bag corn and bean mix

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Add corn and bean frozen mix. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

 

Weekend

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Sat morning we picked up Grace, dropped her at the play, had affogato at Ground up cafe and came home to chill. Bethany took Gwen and Hannah out for lunch and we had a quiet afternoon. We went to the Castle Rock starlighting, this time we caught the trolley to the event, which was nice.

We didn’t have long to wait before the lighting and fireworks began. I really liked the display this year, it went on forever and the types of fireworks coming out where different than normal.

Grace’s pic.

We ate at Taco Bell and then headed home to watch TV.

Sunday we went to church, then worked in the kids room, we had 12 kids (3-K), it was busy! I took notes and made a poem! True, I had to decipher my handwriting (it’s hard to write in splints) but I think it’s what I wrote.

Ephesians 5 1-2 Watch what God does, and then you do it, like children who learn proper behavior from their parents. Mostly what God does is love you. Keep company with him and learn a life of love. Observe how Christ loved us. His love was not cautious but extravagant. He didn’t love in order to get something from us but to give everything of himself to us. Love like that.

Say ‘Yes’ to God more than you say ‘No.’ I will – follow God. We aren’t to be just knock off imitations, we are to mimic God in such a way that people say – that must be what Jesus looks like. It means leaving your comfort zone, loving those that despise you and giving in a sacrificial way. It means doing good without thanks, helping when you are busy, being kind even if it’s taken for granted.

to follow hard
in the path of God
means walking

the ways of love that Jesus walked,

the ways of love that Jesus talked.

it’s love that covers the dirty hand,
feeds the belly of the poor,
cares for the lost
– at any cost.

it’s love for a wounded heart
– it’s a start.

it’s giving time and words and treasure,
to others without measure.

it’s sacrificial giving
– and living

it’s extravagant love,
and it’s hard to follow.
-L

Grace beat me to sunset pics.

This week- NIA, teen movie night at DMNS, hike, skating, Thanksgiving, hike, watching too many episodes of Knight Rider, something on Sat., church.

Dinners this week – spaghetti, butternut squash and chicken posole, 15 bean soup, Thxgiving meal (smoked turkey, wild rice and cherries, coriander sweet potatoes, cornbread and sausage stuffing, pumpkin pie and salted caramel chocolate pecan pie), leftover turkey hash, beef hand pies.

Chicken Butternut Squash Posole

1 pound boneless chicken breasts, cut into 2-inch pieces
1 pound butternut squash, peeled and cut into 1-inch pieces
2 (15 ounce) cans red beans, drained and rinsed
1 (28 ounce) can hominy
3 cups low-sodium chicken broth
1 (16 ounce) jar salsa
1/2 (12 fluid ounce) can or bottle beer (can omit)
2 teaspoons dried oregano
1/2 cup heavy whipping cream (optional)

Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

Coriander Roasted Sweet Potatoes

1 tbsp. coriander seeds
2 1/2 lb. small sweet potatoes (about 5)
2 tbsp. olive oil
1/4 tsp. ground cinnamon
2 tbsp. plain yogurt
1 tbsp. fresh lemon juice
1/2 red chile, thinly sliced
1/4 c. crumbled feta
Kosher salt and pepper

Heat oven to 425°F. Using a heavy pan, coarsely crush coriander seeds.
Peel potatoes, halve lengthwise, then cut into 1⁄2-inch-thick pieces. Transfer to a rimmed baking sheet and toss with oil, coriander, cinnamon, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, turning once halfway through, until tender, 40 to 50 minutes. Transfer to a serving platter.
In a small bowl, whisk together yogurt and lemon juice until smooth. Drizzle over potatoes and sprinkle with chile and feta.

Salted Caramel Pecan and Chocolate Pie

12 graham crackers
1/2 c. unsweetened shredded coconut
6 tbsp. unsalted butter, melted
1 c. bittersweet chocolate chips
3 c. Toasted pecans
1 c. granulated sugar
2 tbsp. light corn syrup
4 tbsp. unsalted butter, cut into small pieces
1/2 tsp. kosher salt
3/4 c. heavy cream
Coarse sea salt, for serving

In a food processor, pulse graham crackers and coconut to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Scatter chocolate chips over the crust, then pecans, and refrigerate until firm, at least 20 minutes.
Transfer pie to a large rimmed baking sheet. Heat oven to 350°F.
Place sugar, corn syrup, and1⁄4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until bubbles start to form at the edges, about 1 minute; give the pan a swirl. Bring to a simmer, then increase heat to high and boil, swirling the pan occasionally until the mixture is a rich caramel color. Immediately remove from the heat, add butter and salt, and swirl the pan to melt.
Return the pan to medium heat, add cream (it will bubble up), and whisk until smooth, slightly thickened, and a deep amber color, about 1 minute.
Pour caramel over pecans, transfer pie to the oven, and bake until mixture is gently bubbling, 10 to 15 minutes. Transfer to a wire rack and let cool. Sprinkle with coarse sea salt, if desired.

Irish Beef Hand Pies

1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought

1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
2. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
3. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

Weekend

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We went to Home Depot to make flag cases for Vets for Veteran’s Day. The guy didn’t know what was going on, he thought corporate sent him two cases to make for a DIY, but really it was just that only 2 people signed up to make the flag cases (us.) So we made them and left them there, they will be donated to a Vet.

We chilled at home for a bit, B&W day 6.

We slept, watched TV, made dinner, watched some more TV and finally the very long, but very chill day was over.

Sunday, church, ‘I believe’ was the title of the sermon. Bottom line – faith grows when we say yes to God, even when we don’t understand. I believe, Lord help my unbelief!

James and I went to brunch at Cochino Tacos based on a friends recomendation. It’s a cute redo of an old gas station, nice patio with a view and lights, full bar, interesting tacos and sides.

James’ burrito was a bit cold in the middle, but the drinks, candied bacon and my stuffed tamale were the bomb. B&W day 7.

We had another chill afternoon, shopping, reading and grilling for dinner.

Dinners this week (starting today) – grilling stuff, grilled cheese and tomato soup, chicken marsala, turkey and sweet potato hash, ham/cheese quiche and tomato/mushroom/spinach quiche, (kids are gone Fri nite), shrimp and cheesy pasta.

Chicken Marsala

1/4 cup all-purpose flour for coating 
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

Our week – school, worship dance, St. John’s music at noon, library paint and sip, sewing co-op, youth groups, Bible study, TNO, Creativity club, Kindness Krewe (making cards for kids in the hospital), HS skate, b-day party, school play, CR star lighting, working at church.