Sausage, Peppers, and Bean Stew

by Amy Eason // March 11, 2014 // No Comments

As a side note, I used cranberry beans that needed to be rotated through my food storage. They added a pretty color and sweetness. I also added cubed potatoes because they go so well with sausage.

Ingredients:

2 medium onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 T olive oil, plus more for browning sausage if needed

5 links hot Italian sausage

2 (15.5 oz.) cans Cannellini beans, rinsed in cold water until no more foam appears

2(14.5) cans petite diced tomatoes

1 tsp. dried basil

1 tsp. dried Greek Oregano

1 tsp. ground fennel

ground pepper to taste

2-3 bay leaves

4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)

freshly grated parmesan cheese for serving

Directions:

1. Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.

2. Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.

3. Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.

4. Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.

Source: KalynsKitchen.com.

“Give Us This Day Our Daily Bread”

by Amy Eason // March 9, 2014 // No Comments

Why is this phrase included in the pattern for prayer that the Lord gives us? Could it be that He wants us to walk with Him daily and to have faith and trust in Him? If we seek our daily bread from Him, He will never be too far from our minds and hearts.

Consider this statement from Elder D. Todd Christofferson (speaking of a challenge he faced): “Though I suffered then, I am grateful now that there was not a quick solution to my problem. The fact that I was forced to turn to God for help almost daily over an extended period of years taught me how to truly pray and get answers to prayer and taught me in a practical way to have faith in God. I came to know my Savior and my Heavenly Father in a way and to a degree that might not have happened otherwise or that might have taken me much longer. I learned that daily bread is a precious commodity. I learned that manna today could be as real as the physical manna of biblical history. I learned to trust in the Lord with all my heart. I learned to walk with Him day by day.”

“Above all, remember that we have Him of whom manna was a type and symbol, the Redeemer. ‘I am that bread of life. Your fathers did eat manna in the wilderness, and are dead. This is the bread which cometh down from heaven, that a man may eat thereof, and not die. I am the living bread which came down from heaven: if any man eat of this bread, he shall live forever; and the bread that I will give is my flesh, which I will give for the life of the world’ (John 6:48-51).

Ultimately, it is the Savior’s Atonement and grace that is our daily bread”.

Grilled Honey Mustard Chicken

by Julie // March 6, 2014 // No Comments

A couple years ago, I found this recipe on my friend‘s health blog. I have probably made it like 100 times since then. It is a favorite around here.

I usually double the recipe so that I have plenty of marinade to coat the chicken while grilling. And so that I have some in the fridge.

Ingredients:
1/2 C. whole grain ground mustard
1/2 C. honey
Juice from half a lemon
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. cayenne pepper (less or more to desired heat)
1/2 tsp. paprika (I like to used smoked paprika)

3-4 Chicken breasts.

Combine all the marinade ingredients and whisk til’ combined.

Place the chicken and about three quarters of the marinade in a resealable bag and marinate an hour or two.

Grill the chicken on a hot grill and baste with the reserved sauce. Cook until the internal temperature reads about 162. Remove from heat, cover and let rest for 5-10 minutes. Serve.

Serious Buttercream Frosting

by Julie // March 3, 2014 // 1 Comment

Serious….because I got it from a great cake and frosting YouTuber by the name of SeriousCakes. I remember the first time I found her on YouTube…..I was a nursing mom and would watch her tutorials in the middle of the night on my phone while I nursed my fifth child. Good memories, albeit sleepy ones. I love this recipe. It’s easy and it always turns out great for me.

I used this recipe to frost and decorate this cake I made for my mom a few years ago.

Ingredients:
22 Tbsp. salted butter, softened
2/3 cup Crisco shortening
5-7 Tbsp. heavy cream
2 tsp. clear vanilla
2 pounds powdered sugar
1-3 Tbsp. light corn syrup

1. Cream the butter and shortening together in a mixer with the blade attachment. You want the mixture to be pale yellow, almost white.
2. Slowly add the cream while the mixer is going on a low speed. Add in the vanilla and mix until blended.
3. Very slowly (or you will be overtaken by a cloud of sugar dust) add the powdered sugar. Be patient; this takes a while.
4. Add the corn syrup slowly while the mixer is on low speed.
5. Cover immediately with plastic wrap or transfer to an airtight container.

Notes:

If you don’t have clear vanilla, you can use regular. It does affect the color slightly but I often use regular vanilla and it’s fine.
It’s great for decorating with bags and tips.
Makes enough for me to frost a layer cake plus 4-5 disposable icing bags (of course, this depends on how thick you apply frosting to your cake).

Source: SeriousCakes on YouTube, you really should check out her tutorials!

Grieving: Miscarriages and Still Births

by Melissa Coombs // March 2, 2014 // No Comments

A few weeks ago one of my best friends went into labor at only 21 weeks into her pregnancy, knowing her baby would not be born alive. It was such a traumatic and sorrowful experience for her and her husband. My heart just broke for them at the loss of their precious little one.

They have felt peaceful reassurances and comfort from Heavenly Father, and have had some very special and spiritual experiences. But they have also felt the deepest pain, sorrow and grief that parents feel when they lose a child. I found myself wondering what would be best for me to say or do, and how could I best serve them and bring comfort. My friend told me that a few friends and relatives and even hospital staff had unintentionally made insensitive comments. I know none of them meant to do that. They were trying to offer love and comfort, but what they said ended up doing the opposite.

I found this article that gives great advice on how to love and help people going through something like this:

Easing the Pain of Miscarriage

Here is another article where a mom explains her experience and what others have gone through.

Coping With The Heartache of Miscarriage

I know several people who have had miscarriages, and a few who have had still births. It’s surprising and sad that this happens so often. I have had 2 miscarriages myself, and I have learned that every situation is different and everyone grieves differently. May we be inspired to say the right words and give the love, support and comfort our friends need during these times.

Kenny Rogers Corn Muffins

by Audrey Miller // March 1, 2014 // No Comments

Kenny Rogers Corn Muffins

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 tsp. salt

1 1/2 cups flour

3/4 cup cornmeal (I grind my own cornmeal in my wheat grinder, I use popcorn and it is great)

1/2 tsp. baking powder

1/2 cup milk

3/4 cup tender corn (optional)

Cream together butter, sugar, honey, eggs, and salt in a large bowl. Add dry ingredients and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Pour into greased 8 or 9 inch pan or 12 cup muffin pan. Bake at 400 degrees for 20-25 minutes or till golden brown.

Reuben Pigs in a Blanket

by Anna // February 27, 2014 // No Comments

I needed to make Super Bowl food like I needed another hole in the head. This wreaks havoc on trying to lose weight, but man, this stuff is yummy. I got this recipe from Our Best Bites and it was a favorite at my house. My husband said I hit a home run with the pairings this year. Well, it wasn’t in football terminology, but it was appreciated. My grandsons even liked it–of course, they had to pull the pig out of the blanket. Purists…

Do you see that square-ish little part of a sandwich in the bottom right corner? Yeah, that one. Future post. Stay tuned!

Ingredients:

8 all-beef hot dogs (Oscar Mayer has some great choices here)

2 cans refrigerated crescent roll dough

1 cup shredded Swiss cheese

1 cup sauerkraut, well-drained (about a 15-oz. can–I used the Bavarian style with the caraway seeds)

1 large egg, lightly beaten

1. Preheat oven to 375 degrees.

2. Cut the hot dogs in half, cross-wise.

3. Divide the crescent rolls at the perforations.

4. On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half. Roll it up, being careful to tuck in the edges to hold things in. Place on lined baking sheet; repeat with the rest of the dough.

5. Brush the beaten egg over the tops of each “pig” and bake for 12-15 minutes, until golden brown.

6. Makes 16 wrapped up piggies.

7. I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.

Source: www.ourbestbites.com

Chicken Cordon Bleu

by Jennifer Barber // February 26, 2014 // 2 Comments

Pinterest strikes again! This was a gem of a find. Delicious, and not too complicated, although it looks and tastes like it. My kids even gobbled it up! (Always a big endorsement around here).

Chicken Cordon Bleu

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
12 slices deli ham
1 cup Panko bread crumbs
2 tablespoons melted butter
6 slices Swiss or Provolone cheese

Parmesan-Dijon Cream Sauce:

3 tablespoons butter
3 tablespoons flour
1 cup milk
½ cup chicken broth
½ tablespoon Dijon mustard (more if you like a strong mustard flavor)
¾ teaspoon Worcestershire sauce
½ cup finely grated Parmesan cheese
Parsley, for garnish
Salt and pepper, to taste

Instructions

Preheat oven to 350 degrees F. Coat a 9″ x 13″ baking dish with non-stick cooking spray.
In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
Lay all of the chicken breast halves in a single layer in the bottom of your baking dish. Top each breast with two slices of ham and 1 slice of cheese, so that the entire breast is covered. Sprinkle buttered bread crumbs over the top of the chicken.
Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
While the chicken is cooking, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly, make sure there are no clumps. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese, until the cheese is melted. Season sauce with salt and pepper. Keep the sauce warm.
Remove chicken from oven, plate, and top with sauce. Sprinkle with parsley, if desired. I added the parsley to the sauce itself.

Source: www.whitelightsonwednesday.com

Abs Diet Trail Mix

by Amy Eason // February 25, 2014 // No Comments

This recipe comes from my favorite healthy diet called “The Abs Diet”. It’s all about using power foods that give your body excellent fuel for healthy living. I am not a trail mix snob. I enjoy all kinds of trail mixes. Of course, my favorite ones include some dark chocolate. Give this one a try and Happy “Trails” To You!

Ingredients:

1 c. whole almonds
1 c. pecan halves
1/3 c. plain oats
cooking spray
2 T. honey
1/2 t. cinnamon
1 c. orange-flavored dried cranberries (craisins)
1 large packet dried apricots, roughly chopped

Directions:

1. Preheat oven to 350. Place nuts and oats in a bowl and spray evenly with cooking spray (about 3 shots). Drizzle with 1 T. honey and add cinnamon, stirring to coat.

2. Spread nuts evenly on a pan and toast for 15 minutes, stirring occasionally.

3. Once they’ve cooled, stir in the second T. honey and mix in the dried fruit.

Source: The Abs Diet

Eczema fighting lotion

by Julie // February 20, 2014 // No Comments

This is a super moisturizing lotion. My sister first gave me a sample of some that she made and after I ran out of that, I made a batch of my own. I love it. After leaving the humid environment of Florida, my skin suffered. I use this at night and my hands and knuckles have improved a lot.

1/4 C. Avocado Oil
1/2 C. Coconut Oil
1/2 C. Beeswax pastilles
1/3 C. Shea Butter
1/2 tsp. Vitamin E oil (about 5 capsules, cut open and squeezed out.)
20 drops of essential oils (optional)

1. Melt the avocado oil, coconut oil, beeswax and shea butter in a double boiler, or a glass mixing bowl over simmering water in a pot.
2. Remove from heat and let cool to room temperature.
3. Add the vitamin E oil and essential oils (if using). Stir to combine. Let cool completely.
4. Place the cooled lotion in a mixer or beat with a hand mixer until smooth (this is optional.)

« Older posts

Newer posts »