Pan Fried Green Beans

 

This is one of our favorite ways to eat our green beans.  Enjoy!!!   This recipe was taken from allrecipes.com

 

Ingredients

• 1 1/2 pounds fresh green beans, trimmed and snapped
• garlic powder to taste (I use quite a bit)
• onion powder to taste (I use quite a bit)
• salt and pepper to taste
• 3 tablespoons olive oil

Directions

1. In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
2. When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Fettuccine Alfredo

1/4 c. butter
1 T. flour
2 tsp. chicken base
3/4 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 c. cream
1 c. milk
1/4 c. Parmesan cheese
1 lb. fettuccine noodles


Melt butter.  Mix together the following dry ingredients and add to melted butter:  flour, chicken base, basil, garlic powder and pepper.  Gradually add cream and milk.  cook over low heat for 15 min., stirring occasionally.  Remove from heat and stir in Parmesan cheese.  Serve over cooked fettuccine noodles.

This is a recipe from my friend Jenni Pearson.

Sweet & Sour Chicken

 

I think this is my all time favorite meal.  I love it!!!  I am very thankful that Steven and the kids also love it.  We enjoyed it for Steven's Birthday lunch!   *Note...There are usually tomatoes in my sauce recipe.  I didn't have any on hand today.*  

Sweet & Sour Chicken
3-4 large chicken breasts, cut up
vegetable oil

Chicken Marinade
1 egg, slightly beaten
1 T. cornstarch
2 tsp. soy sauce
1 tsp. salt
Dash of pepper 

Chicken Batter
1/2 c. flour
1/2 c. water
1/4 c. cornstarch
1 T. vegetable oil
1/2 tsp. salt
1/2 tsp. baking soda 

Sweet & Sour Sauce
1 1/4 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T. vegetable oil
2 tsp. soy sauce
1/2 tsp. salt
1 clove garlic, finely chopped
1/4 c. corn starch
1/4 c. cold water
1 can (8 1/4oz.) pineapple chunks, drained
2 tomatoes
1 green pepper

Cut chicken into 1" pieces.  Mix chicken marinade ingredients in glass or plastic bowl; stir in chicken.  Cover and refrigerate 20 minutes.

Cut each tomato into 8 wedges.  Cut green pepper into 1" pieces.  You can do this while the chicken is marinading. 

Heat vegetable oil (1 1/2") in wok to 350.  Mix chicken batter ingredients.  Stir chicken into batter until well coated.  Fry about 15 pieces at a time until light brown, turning frequently, 3 minutes.  Drain on paper towel.  Increase oil temp. to 375.  Fry chicken all at one time until golden brown about 1 minutes.  Drain on paper towel.

Mix all of the ingredients in the sweet & sour sauce recipe (except for the cornstarch, water, pineapple, tomatoes and green pepper) in a 2 quart sauce pan.  Heat to boil.  Mix the cornstarch and water together; stir into sauce.  Cook and stir until thickened, about 10 seconds.  Stir in pineapple, tomatoes and green pepper.  Heat to boiling.

We like to serve the sauce separate from the chicken so if someone likes the chicken plain they can still enjoy their meal.  We serve this with rice and egg rolls.  

This is a recipe taken from LeeAnn Chin's Chinese Cookbook, the blue cover.

Chocolate Eclair Dessert

My crew doesn't usually like "Birthday Cake" rather they love "Birthday Dessert".  This is what Steven selected for his treat.  I have to admit, I really love this one also.  Hope you enjoy!


1/2 c. butter
1 c. water
1 c. flour
4 eggs
1 (8oz. pkg. cream cheese)
1 lg. pkg. vanilla pudding
milk
Cool Whip
chocolate syrup


Bring to boil butter and water.  Add flour and stir.  Remove from heat and cool.  Beat eggs, one at a time, into mixture.  Spread in 9 x 13 greased pan.  Bake at 400 for 30 minutes.  Crust will get large bumps in it while baking (pictured below).  Mix softened cream cheese and pudding that is prepared according to box directions less 1/2c. milk.  Spread pudding mix over crust and top with Cool Whip.  Chill and drizzle with chocolate syrup before serving.

French Breakfast Muffins

Today we are celebrating Steven's birthday.  The kids have made Daddy banners, cards and special little gifts.  We are all excited for his special day.  The birthday person gets to pick out the menu for the day.  The top of the list for today are these French Breakfast Muffins.  They are delightful.  A hint of nutmeg gives this simple, tender muffin it's flavor.  The real treat is the rich buttery taste that holds the cinnamon and sugar in place.  Any way you look at it, these are real winners!

1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/4 c. butter
1/2 c. cinnamon sugar


Blend shortening, sugar and egg.  Add flour, baking powder, salt and nutmeg and blend slightly.  Start adding milk until fully blended and smooth.  Grease or spray muffin tin.  Drop batter into muffin cups.  Bake at 350 for 20-25 minutes.  The muffins will still be pale in color.  When muffins are still warm roll in melted butter one at a time, then in cinnamon and sugar mixture.  Makes 1 dozen muffins.

Fruit Smoothies with a special touch!

Fruit smoothies are healthy and taste good.  I added a special touch by using chocolate syrup to drizzle their initials in their tall stemmed glasses.  


Recipe:

*Use almost any type of fruit, washed, cored and cut up
*yogurt of any flavor
* ice
*anything else that sounds good!!!


Blender fruit, add some ice and blender it some more!  Delicious!

Quinoa Pilaf with Apples and Pesto

I have heard some wonderful things about Quinoa (k ee n - w ah).  "The supergrain ancient food for today. 100% whole grain. Excellent source. Whole Grain Quinoa is the most nutritious of all grain. It's high in fiber, a good source of Iron, and has all eight essential amino acids. So, it's no wonder that it was a primary staple of the ancient Incas of South America. Quinoa has a delicate nutty flavor and is very easy to prepare, Widely versatile, it's great by itself or in any recipe that calls for whole grain.  An ever-increasing number of people with food allergies find that organic Quinoa permits a more normal diet."  You are welcome to share what you have experienced here as well.  I tried a recipe I found in my "The America's Test Kitchen Family Cookbook" with a few modifications.  We liked it with the exception of Caleb.  He didn't care for the texture of the Quinoa.  See for your self...

3 T. butter

1 apple, peeled, cored and chopped fine

1 onion, minced

1 tsp. sugar

1/4 tsp. dried thyme

1/4 tsp. salt

1 c. quinoa, rinsed and drained

1 3/4 c.  chicken broth

2 T. pesto

3 slices bacon, cooked until crisp and then crumbled

1.  Melt the butter in a large saucepan over medium-high heat.  Add the apple, onion, sugar, thyme, and 1/4 tsp. salt.  Cook until the onion is softened, about 5 minutes.  Stir in the drained quinoa and cook until it is just beginning to turn golden, about 4 minutes.

2.  Stir in the broth and bring to a boil.  Reduce to a simmer, cover, and cook until the quinoa is tender with a slight crunch, about 15 minutes.

3.  Remove the cover from the saucepan, add pesto and continue to cook the quinoa until the remaining liquid has evaporated, about 2 minutes.  Off the heat, let the pilaf stand for 5 minutes.  Gently stir in bacon and parsley.  Season with salt and pepper to taste.

Classic Chocolate Chip Cookies

 

This is a recipe for a huge batch of delicious chocolate chip cookies.  The original version of this recipe said it made 4-5 dozen 2" cookies.  The one we make is 5 times the size of the original recipe.  I bake the amount we want and then freeze the dough for the next time we want some fresh cookies.  You can either scoop the dough into cookie balls and freeze on a cookie sheet or roll into logs before freezing.  When you are ready, remove the cookies and thaw to room temperature, bake as directed. 

2 sticks butter

1 1/3 c. shortening

2 1/2 c. sugar

2 1/2 c. brown sugar

5 eggs

1 1/2 T. vanilla

7 1/2 c. flour

2 1/2 t. soda

2 1/2 t. salt

6 c. chocolate chips (use as many as your family likes)

Mix softened butter and shortening.  Add sugar, brown sugar and cream with butter mixture.  Blend in eggs and vanilla.  Add flour, soda and salt.  Finish off this cookie dough with your chocolate chips.  Bake at 375 for about 8-10 minutes.  Let rest on warm cookie sheet for a minute or two.  Serve warm and enjoy!

If you would like to change things up a bit try using m&m's, nuts or raisins...be creative and have fun!

Fish Panini

We were privileged to have my mom share some fresh pan fish that she got from her brother, my uncle.  This is what we do with our left over pan fish.


Put pre-heated fish, tarter sauce, cheese and lettuce in a flour tortilla.  Wrap up and griddle on a panini grill.  If you don't have a grill you can warm them in the microwave for a bit to soften and heat them.  Enjoy!

Skillet and Noodles in Creamy Sauce

 

This is a favorite in our house.  You can make it with beef, chicken, or pork.  You can use almost any kind of noodle you would like.  It is a basic noodle with a cream sauce recipe that you can adapt and make your own.  We have even made it with a tomato base and it was delicious.  Have fun with it.


Some type of meat
1lb. beef or pork, browned or 2 lg. chicken breasts, chopped and cooked
2-3T. cooking oil
1 onion, chopped
4T. flour
7c. chicken broth
1 - 12oz. box of pasta (elbow, rotini, bow tie, egg noodles or your favorite)
1/4c. chopped chives or parsley - optional
1c. grated Parmesan cheese
salt and pepper to taste


Brown or cook your choice of meat.  Remove from skillet.  Add cooking oil and onions.  Saute on medium-high heat until tender.  Add flour to onions and cook until golden, about 1 minute.  Add broth, noodles and bring to boil.  Reduce heat to medium-low and cook, covered, stirring often until pasta begins to soften.  (5 minutes)  Add the meat you cooked into the noodles and simmer for about 4 more minutes.  Your pasta should be al dente.  Off heat, stir in chives and Parmesan cheese.  Salt and pepper to taste.

Fudgy Chocolate Cake with Cashew Kreme

Are they healthy enough to not be called a dessert?  It is all good stuff.  Those of you who know my children, know that they are not adventurous with what food tastes, smells, looks or feels like.  When you look at the list of ingredients you will understand their hesitation to try them.  Guess what????  They loved it.  They really thought these little cakes tasted good.  They are packed with really good nutrition, full of "super foods" for your body.  So with out further delay here is the cake of the day!

Cake:

1c. mixed nuts

1c. whole, pitted dates

3T. honey

1T. cocoa powder

1c. quick oats

The nuts I had on hand were salted.  If you have unsalted nuts you may want to add a little salt to your cake.  In processor, chop your oats into flour.  Place oat flour into bowl and set aside.  Put mixed nuts into processor and chop to fine texture.  Add dates into nuts and chop until they are well blended.  Add honey cocoa powder, and oat flour into nut/date mixture.  Process until it clings together.

Cashew Kreme:

1c. cashews

1T. vanilla

1/2c. melted coconut oil

1/2c. water

In a blender chop cashews to a fine texture.  Add in vanilla, coconut oil and water.  Blend on high speed until whipped into a smooth, thicker cream.  Cashews will turn into a white cream color.  My Cashew Kreme is a bit brown due to the color of Organic Mexican Vanilla.

You will also need Nutella or the ingredients to make your own.  I didn't have hazelnuts but did have Nutella and so that is what I used.

Nutella:

1c. hazelnuts

2T. honey

2T. melted coconut oil

1T. cocoa powder

Process hazelnuts into a fine texture.  Add honey, coconut oil and cocoa powder.

Now to assemble:

You can make one large cake or 4 small 2 1/2" cakes like the ones I made.  Lightly oil your container or cutter with coconut oil or line with plastic wrap.  Press part of your cake dough firmly into container.  Remove and place on plate.  Spread a layer of Nutella and top with a nice spoon full of cashew cream.  Repeat layers one more time.  Top with toasted slivered almonds, fresh fruit or other garnish.  

They are delicious.  This recipe was taken in part from Ani Phyo and modified by Melinda Lanham

Organic Extra Virgin Coconut Oil

What is your take?  Have you ever used it?  What health properties does it have?  Curious minds want to know....

A Recipe for a Happy Mom

We went to a different church this Sunday.  It is called The Crossing.  The title of the series was The Naked Truth About Men and Women.  http://www.crossing-church.com/#/watchlisten  This will take you to the page where you can listen and watch if you want and decide what parts might be for you (This is not an x-rated site).  Today they addressed women, last Sunday's was for the men.  Both Sunday's, as I understand it, give insights for both sexes to glean from (that includes those who are single).  There were lots of good things shared that I want to think about over the next couple of weeks.  Those who know me well, know that I am always asking myself if I am doing, giving, addressing my "issues", and challenging myself enough.  Today the challenge was one sentence that spoke volumes to my heart.  "My kids deserve a happy mom."  James 1:2-5 is the scripture I have based the name of my blog from, Pure Joy.  It goes like this: 


"Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance.  Perseverance must finish its work so that you may be mature and complete, not lacking anything.  If any of you lacks wisdom, he should ask God, who gives generously to all with out finding fault, and it will be given to him."


There are so many awesome nuggets of truth promised in that small section of the Bible.  I want to have pure joy whenever life gives me tough times.  I am not talking about the joy that we have when we feel good or happy.  I am talking about a joy that comes from God in the middle of my life when it really sucks.  There is a reason we go through tough times.  Times can look like the day when no matter what I touch breaks, to my kids disobeying at every turn, some one who has a co-worker that talks behind their back to be spiteful, all the way through someone being betrayed by the one they love.  The list of tough times is endless and how we can have joy in those isn't easy.  In fact, many times it feels impossible.  I do know that this type of joy isn't something we can manufacture ourselves.  I know it has to be a gift from God and from Him alone.  Tough times are hard and come in so many circumstances of life that no one can avoid them.  Everyone has them.


So, what does this have to do with being a happy mom?  If I am not seeking the giver of pure joy in my every day moments, I am not going to find happiness.  I will walk around frustrated, disappointed, rejected, empty, lonely and feeling like I have failed.  (Been there...Done that!)  That is not a recipe for a happy mom and my kids deserve a happy mom.  


Here is my commitment:  I commit to asking God, the giver of pure joy, to give me the wisdom I need to handle every circumstance I find myself in.  I will ask Him to show me how to have His joy and trust that He will show up and give it to me.  I am going to live with pure joy because "my kids deserve a happy mom."


How about you?  What to make the same commitment?  There is only one problem...If you don't know the giver of pure joy, how can you believe that He will give you this joy?  Find out, get to know Him.  His word is good.  Give me a call and let's talk over coffee, pop or tea.  I will bake something for us to eat and we can talk about this guy who gives pure joy to anyone who asks for it.  I promise, you won't regret it!

Tomato-Herb Focaccia

I got this recipe from Taste of home and modified it just a bit.  What you will learn about me is that I am always making alteration and substitutions to recipes.  I do this because I am either missing an ingredient or I think something else sounds better.  In the end they usually turn out good and my family likes/loves them.

Our take on this well herbed bread?  We loved it!  It is a definitely one we will make again.  We agreed that this would also make a fabulous pizza crust.  Enjoy!


1 pkg. (1/4oz.) active dry yeast
1 c. warm water (110 to 115 degrees)
2 T. olive oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each dried oregano, thyme and rosemary, crushed
1/2 tsp. dried basil
dash of pepper
2 - 2 1/2 c. flour
2 Roma tomatoes or other variety, seeded
1/4 c. shredded mozzarella cheese
1+ T. grated Romano cheese
parsley flakes to sprinkle


1.  In a large bowl, dissolve yeast in warm water.  Add 1 T. oil, salt, sugar, garlic powder, herbs, pepper and 1 1/2 c. flour.  Beat until smooth.  I like to use my stand mixer.  Stir in enough remaining flour to form a soft dough (dough will be sticky.)


2.  With dough hook on your stand mixer, knead for 5 minutes adding a little flour if needed.  If you are not using a stand mixer, place dough on a floured surface.  Knead until smooth and elastic, about 6-8 minutes.  Either way, when done kneading place dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.  (I like to use the speed method of raising the dough.  Pre-heat your oven to 200 and then turn it off.  Place the covered dough into oven and let raise 20-30 minutes until doubled.  Continue following the direction from there.)


3.  Punch dough down.  Cover and let rest for 10 minutes.  Shape into a 13x9 inch rectangle; place on a greased baking sheet.  Cover and let raise until doubled, about 30 minutes.  With fingertips, make several dimples over top of dough.  


4.  Brush dough with remaining oil; arrange tomatoes over the top.   Sprinkle with cheeses.  Dust with a little parsley to add green color.  Bake at 400 for 20 -2 5 minutes or until golden brown.  Remove to a wire rack.

Rhubarb Crisp

 

This is a delightful, sweet recipe that I received from Toni Lane, a friend of mine.  She is a wonderful cook and many of her recipes have become family favorites.  So with no further delay:

Rhubarb custard:

2 c. sugar

6 T. flour

2 eggs

6-8 c. chopped rhubarb

Topping:

1 c. butter, softened

2 c. brown sugar

2 c. flour

Pre-heat oven at 375.  Mix sugar, flour and egg for custard.  Stir in the rhubarb.  Pour into a buttered 9x13 pan.  Combine butter, brown sugar and flour in a bowl.  Use a pastry blender or fork to make a crumb topping.  Sprinkle on top of rhubarb.  Bake for 1 hour, checking in 45 minutes.

Mini Cinni Rolls

What's baking for breakfast?

On Saturday we always try and have a special breakfast that we can enjoy as a family before we start our busy day.  This week it was these wonderful mini cinni rolls with cream cheese frosting.  They are sooooo good!

20 frozen Rhodes white dinner rolls
1 1/2 c. sugar
6 T. butter, melted
3-4 tsp. cinnamon

Pre-heat oven to 200.  Spray a 9x13 pan with cooking spray.  Place frozen rolls in pan and spray the tops of the rolls.  Cover the pan with plastic wrap.  When the oven is finished pre-heating, turn it off and place rolls on middle rack to quick raise for 30 minutes.  We are only going to soften the rolls and not let them raise.

Melt butter in a bowl.  In another bowl mix sugar and cinnamon.  Make an assembly line with your ingredients like in the picture.  You will take each roll and cut it into 4 pieces.  Roll each in butter then the cinnamon sugar mixture and place back into the pan.  You will continue until you have lined the bottom of the whole pan.  Cover with plastic wrap and put into the fridge for overnight or continue with the raising process to eat them for that day.

Take the rolls out of the fridge the next morning.  Pre-heat oven to 200.  When oven is ready turn it off and place rolls in to let raise for 25 minutes.  Take rolls out and heat oven to 350.  When oven is ready remove plastic wrap and place rolls in to bake for 18-20 minutes.  If you didn't refrigerate over night allow rolls to raise to double their size either in warm oven or on counter.  

After baking let rolls cool for about 5 minutes before frosting.


Cream Cheese Frosting:

8oz. cream cheese, softened
3/4 c. softened butter, softened
2 tsp. cream or milk
2 tsp. almond extract
5-6 c. powder sugar

Beat cream cheese and butter.  Add milk, almond extract.  Beat in powder sugar one cup at a time until desired consistency. 

 

Fast, Fun Pizza for kids

1 tube (8ct.) Grands Biscuit

pizza or spaghetti sauce

topping for pizza like:

     pepperoni

     mushrooms (sauteed or fresh)

     onions (sauteed or fresh)

     green peppers (sauteed or fresh)

     fresh tomatoes

     black olives

     sausage

     pineapple

     ham

     nacho cheese

     any variety of cheese

     Italian seasoning

Begin by opening the biscuits a placing on cookie sheet.  Let them sit at room temperature for 5-10 minutes.  Flatten into larger circles, about 5", to make 8 individual pizza crusts.  

Bake at 350 for about 9 minutes.  Remove from oven, run a spatula under each crust to avoid sticking and then let them cool.  Flip biscuits upside down and let the kids put on a thin layer of sauce and/or nacho cheese on each biscuit bottom.  Then have them spread on their favorite toppings.  Finally top with a variety of cheeses.  

Bake until warmed through and cheese is melted and just starting to brown.  Enjoy!!!

Fresh Tomato Soup

What's for lunch?  My children don't really care for tomato soup, not to mention Steven really doesn't care for it either.  So making fresh tomato soup is a stretch for my family.  I would love to tell you that they were all thrilled with it and asked for seconds...Sorry!  The surprise came in the fact that they didn't mind it.  Steven actually said he liked it and had a second bowl.  I really liked the soup and the full, fresh tomato flavor with a touch a sweetness.  


One of the things I love doing is flower and vegetable gardening in the summer.  In the fall we can and preserve all we can from our veggie garden.  The tomatoes that I used for this recipe were some we had canned.  There is joy and satisfaction in using what you have grown for your family.  God is good to help our garden produce a great abundance of food.  I can't wait for spring planting to start.


Here is the recipe.  I hope you enjoy it as much as Steven and I did.


4 c. tomato juice
3/4 c. chicken broth
3 T. butter
1 onion, chopped
1 bay leaf
2 T. brown sugar
1 1/2 c. tomato sauce (divided)
2 T. flour
1/2 tsp. baking soda
salt and pepper
1/2 c. heavy cream

Combine your chicken broth and enough tomato juice to make 4 c.  Melt butter over medium heat.  Add chopped onions and cook until tender, about 5 minutes.  Add 1/2 c. tomato sauce, bay leaf and brown sugar.  Once the sugar in dissolved into the sauce simmer for about 15 minutes.  Stir in flour and cook for 2 more minutes.  Slowly add remaining tomato juice and tomato sauce.  Add baking soda and 1/2 tsp. salt, bring to boil.  Reduce heat to medium-low and cook for 5-10 more minutes, until thickened.  Remove from heat and, in two batches, puree in the blender.  Once all the soup has been pureed, return it to the pot and add the cream.  Serve with cheese and additional salt and pepper to taste.

Creamy Banana Muffins

These are our new favorite.  I usually like boxed muffin mixes because they seem less dry and crumbly than homemade muffins.  These are all from scratch and taste better than any box mix I have tried.  Hope you enjoy them as well as my family did.

* 1/2 cup butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1 1/4 cups white sugar 

* 2 eggs
* 1 cup mashed bananas
* 2 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 2 tablespoons brown sugar
* chocolate chips (optional
* white sugar to sprinkle

Directions

1. Cream the butter and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda and brown sugar; mix until batter is just moist.
2. Grease muffin cups with cooking spray. Fill cups about 2/3 full.
3. Sprinkle chocolate chips on top if you desire and then drizzle with white sugar. You can use just the white sugar if you wish for a little crunchy on the top. Really good!
4. Bake at 350 degrees F (175 degrees C) for 15 minutes, or until centers are done. Makes about 2 dozen.

Whole Wheat Chicken Enchiladas

This is an amazing recipe shared with me by my dear friend (I call her sister) Jenni Pearson.  I have also frozen these as a freezer meal and they turn out great.  I will tell you more about that in a moment.  This is what you will need:

1 onion, chopped

2T. butter

1 1/2 c. shredded chicken

1 1/2 c. enchilada sauce (divided) - you can also substitute picante sauce

3 oz. cream cheese

1 t. ground  cumin

8 oz. shredded cheddar cheese

7 or 8 whole wheat tortillas - you can also use white flour tortillas

Preheat oven to 350 and spray your 9x13 pan with cooking spray.  Chop onion and saute in butter until softened, about 2 min.  Add chicken, 1/4 c. sauce, cream cheese (cubed) and cumin; heat thoroughly while stirring occasionally.  Remove from heat and stir in 1 c. cheese.**  Spoon 1/3 c. mixture onto each tortilla and roll up.  Place seam side down in pan and cover with remaining sauce and then cheese.  Bake for 15 minutes or until heated through.

Optional Toppings:

Lettuce, sour cream, salsa, black olives, chopped onions, nacho cheese, guacamole, refried beans or what ever you sound good to you.

**Sometimes I will quadruple this recipe and turn it into 3 for the freezer and 1 for the table.  After I have added the cheese I put the meat mixture into freezer bags and seal.  When I am ready to use one, I can take the meat out and thaw it in the microwave.  I continue preparing according to the above directions from the point I left off.

Happy St. Patrick's Day

I was woke up with a pinch!  I hadn't realized that if you don't have green on you might just get a pinch on St. Patrick's Day.  So into the closet I went to find green and avoid little fingers.  It was a joy to see the kids running around pretending to be leprechauns this morning.  They were busy hiding pots of gold and chasing each other with great excitement.  I sometimes forget that these days are filled with wonderment for children.  Rebekah's eyes were wide when I told her about the leprechaun I tried to catch and that he got away.  I decided to make rainbow cupcakes for the kids in honor of St. Patrick's Day.  They were fast and easy.  

1. Start by taking your favorite cake recipe or mix and follow the directions.  Spoon 1/2 of the normal amount of batter into the bottom of each greased muffin cup.  
2. Now place a drop of each rainbow color on top of the muffin batter.

   

  3.  Distribute the rest of the batter over the cup cakes.

4.  Take a toothpick and swirl and stir a bit to work the color into the batter.

 

5.  Bake as directed by the recipe.  When finished top with fresh whipped cream or cool whip.  Sprinkle on  a little green sugar and enjoy your St. Patrick's Day treat!

Making Pastitsio - Greek Lasagna

Meat Sauce: 1 T. olive oil
1 onion, chopped fine
3 T. tomato paste
6 garlic cloves, minced
2 tsp. dried oregano
2 tsp. ground cinnamon
1 1/2 lbs. very lean ground beef
salt and pepper
1/2 c. red wine (I used cooking wine because I had it on hand)
1/2 c. grated Pecorino Romano cheese

Pasta and BeChamel Sauce
salt and pepper
8oz. macaroni
5 T. butter
1/2 c. all purpose flour
3 garlic cloves, minced
5 c. whole milk
1 1/2 c. grated Pecorino Romano cheese
3 lg. eggs
1/3 c. Greek yogurt (I didn't have on hand so subbed in sour cream)

‎1. Pre-heat oven to 425. Heat oil in lg. skillet over med. heat. Add onion and cook till softened (5 min). Stir in tomato paste, garlic, oregano and cinnamon (I used 1 1/2 tsp instead of 2 tsp.) and cook until paste begins to darken (1-2 min.). Add beef and 1 tsp. salt. Cook beef about 5 min. till no more pink. Stir in wine and cook until reduced to about 1 T. (2-4 min.) Add tomato sauce and simmer until slightly think (10 min.) Off heat, stir in Romano. Season with salt and pepper and set aside.

2. Bring 4 qt. water to boil. Add 1T. salt and macaroni. Cook till nearly al dente, 3-4 min. Drain and rinse with cold water until cool. Set aside.

3. Melt butter in large pot that you used for noodles. Add flour and garlic and cook, stirring constantly, until golden and fragrant, 1 min. Slowly whisk in milk and bring to boil. Reduce heat to med.-low and simmer until thickened and reduced to 4 c. (12 min.) Off heat, whisk in 1c. Romano until smooth. Season with salt and pepper. 

4. Stir 2 cups cream bechamel into macaroni. Put in 9x13 baking pan. Beat eggs in bowl until smooth. Whisk 1 cup bechamel into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.

5. Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining Romano and bake until golden brown, 35-40 min. Let cool 10 minutes. Serve.

Here We Go...

This is my first time blogging. I really am not sure how this is going to work out or what exactly I am doing. I am hoping we can enjoy sharing our thoughts, inspirations, and successes as well as failures. In all of these I want to find the joy that God has promised me...