Anna

To Bridle

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I was reading an article the other day entitled “Bridle All Your Passions.”  It was interesting to me to read about what that really means.  My first thought would be that I have to give up something, but that is not the case and that is not the purpose of a bridle.  I don’t ride horses, but I have friends who do.  I am sure they understand the importance and usefulness of the bridle they put on their horse.  Are you starting to get a feel for where this is going?
 
 
Elder David A. Bednar, a member of the Quorum of the Twelve Apostles for the Church of Jesus Christ of Latter-day Saints quoted in this article: 
 
“We are told to bridle all our passions, not to suppress or kill all our passions.  Controlling our emotions and desires does not mean to stamp all of them out because they are all bad.  Just as we bridle animals because they are useful and helpful, we bridle our passions so that we control them and allow them to serve a higher purpose.”
 
I really like that.  We all have things that we are passionate about that are good things or better things or best things.  I am passionate about de-cluttering and organizing.  That can go two ways.  I can either go bonkers and organize every “jot and tittle” of my home or I can take some of that energy and help a friend who might be drowning in clutter or laundry or paper or whatever.  
 
What we must learn to do is harness the passions and energy in our life and make them work 
 for our good, as well as for the good of others.
 
Source:  David A. Bednar
 
 

 

Long Grain & Wild Rice with Cranberries & Pecans

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Have you tried any items off of Applebee’s new Pub Diet?  Seriously, you should at least try the Cedar Grilled Lemon Chicken, Granny Smith Apple Relish, Lemon Olive Oil Vinaigrette, Quinoa Cranberry Pecan Rice Blend.  Yes that was a mouthful–a mouthful of deliciousness! That rice was to die for.  I could not even concentrate on the dinner conversation.  I am attempting to replicate that recipe right here.  My recipe is good, but it is not the real deal.  Plus, I didn’t use quinoa.  Not sure what kind Applebee’s had in their rice. I will try this recipe again, after I have done some more field studies, i.e., gone back to Applebee’s for more. Also, while putting this recipe together I found a quick way to toast pecans.  Yummy.  Future post. Stay-tuned.
Ingredients:
1 pkg. Long Grain & Wild Rice Blend (I thought the wild rice was a nice addition)
Dried cranberries
Pecans, toasted (you can leave them halved or chop coarsely)
Olive oil
Cranberry Juice Cocktail (little tip from the waiter)

1.  Cook the rice according to package directions and taste preferences.  I used my rice cooker for this because at the end of steaming, I added about 1/4 cup of cranberry juice cocktail and let it steam a bit more.  The waiter told me about that little step when I was raving about the rice.
2.  Add in desired amount of dried cranberries, and the toasted pecans.  Fluff the rice and evenly distribute the other ingredients.


Toasting Pecans in the Microwave

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Yes, I toasted my pecans in the dang microwave.  Does that sound like cheating?  Perhaps, but if time is an issue, this is a great alternative to the standard oven procedure.  Here it is, in a nutshell.  
Ingredients:
4 cups pecans, shelled
1/4 cup butter
sea salt

1.  Place the pecans in a microwave-proof pie plate.  Add the butter, then salt to taste.
2.  Microwave on high for 3 minutes, then stir to distribute the butter.
3.  Microwave on high for another 3 minutes.  You can certainly check on the pecans and make sure they are not getting too done.
4.  Taste immediately, or wait until they have cooled a little.  These suckers are yum!
5.  Coarsely chop or not.  Add to whatever recipe needs them.
Source:  Food.com

Chile Rellenos Chicken

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This is a really quick and tasty dish that you will love.  I just made it for the first time tonight and I wish I had not eaten something already for supper.  I had to take 3 test bites of this one.  So good.

Ingredients:
2 boneless, skinless chicken breast halves (4-6 oz. each)
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
1/2 cup finely crushed nacho cheese flavored tortilla chips (about 1 1/2 cups)
1/2 can (4 oz.) whole green chilies
2 T. shredded Monterrey Jack Cheese
1 t. snipped fresh cilantro
Prepared Salsa (opt.)

1.  Preheat oven to 400 degrees F.  Line a shallow pan with foil.

2.  Place one chicken breast in a resealable food storage bag. Seal. Lightly flatten to even thickness with a meat mallet.  Repeat with other breast (I actually put them both in a gallon-size bag so that I could adjust the size more easily.  And it was quicker).  Discard bag.

3.  Juice the lime halves into a small bowl.  Add egg white and garlic.  Whisk until frothy.

4.  Place crushed tortilla chips in a shallow dish.  Dip chicken into egg mixture, then into chips, coating completely.  Discard any remaining chips. Place chicken on pan.

5.  Bake 20-22 minutes or until chicken is no longer pink and juices run clear.  Arrange chile strips over chicken, sprinkle with cheese and bake 2-3 minutes or until cheese melts.  Remove from oven.  Sprinkle with cilantro.  Serve with salsa if desired.  YIELD: 2 servings.

Source:  Stoneware Inspirations.

Sloppy Joes

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And who doesn’t have a recipe for this one?  But I needed a blog post and I am taking a meal to a couple of teen-aged boys and I think this will fill them up quite nicely.  Their Mom is at Duke Medical Center with another brother and several of the women at church are providing some meals for the boys in her absence.  This goes together very quickly, but does need to simmer for an hour.  I chose to throw it in the slow cooker because I don’t have time to cook when I get home from work. You can probably substitute ground turkey to make this recipe a little healthier.  I won’t do that to the boys–their palates would probably freak out.

Ingredients:
1 lb. hamburger*
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 t. salt
dash of pepper
1 14-oz can diced tomatoes
1 cup Catsup (or ketchup, whichever you prefer)
1 T. Worcestershire sauce
1 t. chili powder
hamburger buns (potato rolls are da bomb!)

1.  Brown meat and drain off fat.
2.  Mix meat and other ingredients together in a skillet and bring to a boil.  Simmer one hour.
3.  Serve on buns and add some celery/carrot sticks and maybe some chips of some kind.

NOTE:  I stretched the meat a little with Taco TVP that I had on hand so that I could keep some of this for our supper.  Also, if  you are using a slow cooker, just do everything according to the recipe and then cook on low for about 5 hours.

Hot Mustard

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Here is a tangy, tasty, tongue-pleaser!  Anytime you need a nice, bold mustard, this will do the trick.  We are getting ready to dip some Reuben Pigs in a Blanket into it.  

Ingredients:
3/4 cup dry mustard 
1 1/4 cups sugar
1 cup malt vinegar
3 beaten eggs

1.  Combine the first 3 ingredients in a 1 quart microwavable mixing bowl and let stand 24 hours in
     the refrigerator.

2.  Next day, mix the eggs in with a whisk and then microwave on high for 2 minutes, whisk again.  Repeat
     5 times for a total cook time of 10 minutes.

3.  Keep refrigerated.

Source:  Marie Roth

Fideo Pronto

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This is a super-easy dish to throw together when you don’t have a lot of time on your hands–so basically any day of the week.  It can be a main ( throw in some grilled chicken or whatever meat you want) or side dish.  The recipe is from a box of broken up vermicelli that I used to be able to get in El Paso, Texas at my local grocery store.  Now I buy the vermicelli in a bag, in the Hispanic Foods section, and the recipe is not on there.

This is also a good way to get some veggies into your kids, and a good way to use leftovers.

 
Ingredients:
1 7-oz. pkg. vermicelli, broken up
1 15-oz. can of diced tomatoes, any flavor, with juice
1 tsp. sugar
1-2 T. olive oil
any veggies you want to add (we like fresh spinach, green chilies,  fresh broccoli…)
salt to taste
 
1.  Heat oil in a skillet over medium-high heat.  Add vermicelli and stir-fry until golden brown.  Be careful to not burn this.  The vermicelli will continue to brown quickly.
 
2.  Add the tomatoes with the juice and the rest of your ingredients.  Bring to a light boil, reduce heat and let simmer about 5 minutes or so.  You want the vermicelli to be a little chewy, but not crunchy.
 
 

Slow Cooker Chicken Chili with Cream Cheese

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This is a multi-use dish that is tasty and easy to prepare.  You will love walking in the door after work and remembering that dinner has been cooking for you all day and the aroma is calling you in.  This dish can be used with rice, as pictured, or without.  It would also be great as a taco or burrito filling–even as a dip with tostadas!
Ingredients:
2 frozen boneless, skinless chicken breasts (do not thaw)
1 can Mexican-style chopped tomatoes
1 can sweet corn, undrained
1 can black beans, drained & rinsed
1 pkg. Ranch Dressing mix
1 T. cumin
1 t. chili powder
1 t. onion powder
1 8-oz. pkg. cream cheese ( I used Neufschatel)


1.  Place the chicken in the slow cooker.  Top with remaining ingredients, ending with the cream cheese.

2.  Cook on low for 6-8 hours, stirring once or twice to blend the cheese.
3.  When done, shred the chicken into bite-size or larger pieces and serve over rice.  Can also be served with burritos or tacos.
NOTES:  Serves 4-6.  Also makes a great dip!
Source:  Rita’s Recipes via Pinterest.

Nachos de Sobras

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I made a big batch of ham and veggie soup Sunday and figured we were good for at least 3 nights of supper.  Well SOMEBODY didn’t want soup for supper last night and so I am thinking what the heck will I fix now?  And then it hit me!  I had leftovers from a THRIVE class/party and from dinner at my daughter’s house one night.  Put it all together and what do you get? Nachos de Sobras (leftovers).  It was a filling and tasty meal and perfect to have while watching the election results.  SOMEBODY even commented on how good it was.  Really? Leftovers?  Yes, really. Que rico!
Ingredients:
Fritos Scoops or any tostada or corn chips
Taco-seasoned ground beef
Cooked and seasoned Pinto beans
Chunky salsa 
Shredded Mexican-blend cheese
Sour Cream

Assemble as desired.  Done.


Pumpkin Bread

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A long time ago, in a land far away (Idaho), I went to my first two years of college.  One weekend we had a homemaking fair kind of thing and I was asked to make a batch of pumpkin bread. Thankfully, I was given a recipe to follow.  I was a student, remember, and I didn’t have a lot of cooking/baking experience.  I learned a lot of that while living off campus.  Anyway, I have just held on to this recipe for 30+ years.  Yeah, the recipe is that awesome.  It also makes great muffins.  In the spirit of pumpkin season, I am now sharing that recipe with you, our faithful followers. Get crazy with it!

Ingredients:
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
3 1/2 cups all-purpose flour
2 t. baking soda
1/2 t. baking powder
15-oz can of pumpkin (or use the equivalent of fresh puree)
2 t. salt
1 t. cloves
1 t. allspice
1 cup raisins
1/2 cup chopped walnuts

1.  Mix sugar, oil, eggs, pumpkin and water.

2.  In a separate bowl, sift together the flour, baking soda, baking powder.  Then add to pumpkin mixture.

3.  Add salt, cloves, allspice, raisins and nuts.  Mix well.

4.  Pour into greased and floured loaf pans.  You will need several, depending on the size. This particular time I used two larger loaf pans and one mini pan.

5.  Bake at 350 degrees F. for approximately 1 hour.  Test for doneness with a cake tester.
NOTE:  This recipe will produce about 30 muffins, baked at 28 minutes.

SOURCE: Ricks College 2nd Stake Relief Society, Rexburg, Idaho.