Saturday, July 21, 2012

A Father's Love

[Reposted from FB. Easier to fine here and its good to go back once in a while and read stuff...]

So I'm txting one of my kids, because they are having a rough time right now. Breaks my heart. I'm not sure if there is anything I can do... but I just felt I should txt them and say "I love you, let me know if there is anything I can do." They are an adult and sometimes as parents of adults there isn't things we can do to "fix" something. But if I can... I want to. Anyway, as I'm txting that and thinking about how much I love my kid and how I wish I could fix it... if there was just something I could do to help, I heard the Holy Spirit say, "You know, that is how your Father feels too". WOW - wake up call! Put that in a whole new light for me. Sometimes God the Father is just watching from heaving thinking "Man, I just wish my kid would ask for some help. Yeah, they are a 'grown up' and want to fix it themselves... but if they would just say 'Father, I need help with this, could you take care of for me?'; then I could help them out.

Just the Holy Spirit reminding me; how I feel about my kids, the Father feels 100 times more about me. I know that, but never thought about the above in that light. Sweet... Thanks Holy Spirit! :)

Fire Roasted Salsa Verde

Tons of recipes on the web... but you know, had to just make it my own. lol. I use an immersion blender, so put this in a metal bowl, but you can use a food processor as well and put the ingredients into that bowl.
  • 12 tomatillos
  • 1 Anaheim chili
  • 2 Sweet Banana Peppers
Hush and rinse the tomatillos. Roast the tomatillos, chili and peppers on the grill. Roast the tomatillos until the skins start to split - they don't have to be blackened. Roast the chilis/peppers until they are blackened.

The tomatillos will squeeze out of the skins. Squeeze them into the bowl. Remove the skins and ends and split the chili/peppers. Remove the seeds if you want the sauce milder. Chop and put in the bowl.
  • 1/2 a small yellow onion, chopped
  • 1 bunch of cilantro. Cut the stems below the leaves and then rough chop the leaves (you don't have to pull the leaves off - using that much of the stems is fine)
  • 3 cloves of garlic
  • juice of 1/2 a lime
  • Salt to taste
Add all that to the bowl and blend. I didn't use any liquid or cook it at all. Just immersion blended what had been fire roasted with the rest of the raw ingredients and it came out the right consistency. I'm a little wimping wrt hot food - so one Anaheim was enough for me... but you could add two or a hotter chili. But whatever you add, if they are big enough to roast, I'd do it. Just added a nice touch.

Sunday, March 11, 2012

The Incredible Faithfulness of God

subtitle: I'm glad my plans & vision are not God's plans & vision for me!

So while this is a story I often tell, its one worth repeating...

This past week was a productive, but long week. Flew to Baltimore on Wed. Met all day in Baltimore on Thur then few to Indy, getting to the hotel at 1am; then meetings all day on Friday and flew home and back by midnight.

My alarm clock (my phone) automatically adjusted for DST, but somehow the alarm was set for 7:30 instead of 6:00. So I woke up late and was running late this morning. Still tired, rainy and blah out and running late. One of those "Man... I just don't *feel* like going to church, but I should." Had that feeling like worship was just going to be mellow... and well somewhat... mimicking my spirit/feeling I guess.

So I get to church about 15 minutes late and the worship team is already practicing. I walk in... and they are running through a song that I just really love. I'm immediately drawn in. Practice is great and we talk about some good things.

Then church starts and we start worship and its just *great*. Its passionate. His presence is there. It draws the passion out of me. I'm singing (with out a mic of course!) at the top of my lungs... doing my throaty growl voice... lol. Kind of Janice Joplin, Danny Wagner/Cosmo, mix of me back in the day singing American Band. I just want to burst out. Even when Adam brings the song down... the percussion just keeps going. It just feels right. God is so good. Awesome songs, awesome presence.

Anyway... a great morning of worship. And not at all what *I* was expecting, but totally what God knew was going to happen. I'm so glad he kicks my butt out of bed sometimes and says "Yes, you are going. Not get up there." Because He knows what is in store, even if I'm clueless. Thanks Father! I love you!

Sunday, February 26, 2012

Chicken Jaime

Jaime, Ben and I ate at Carrabba's last night and Jaime got Chicken Bryan, one of her favorite chicken dishes. Sounded so good that tonight I whipped up something like it - but wasn't following any recipe... so I'll just call it Chicken Jaime :)

  • 2 boneless/skinless Chicken Breasts
  • 2 shallots, cut in half and sliced very thin
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, sliced
  • 2 Tbs Capers
  • 1/2 a lemon
  • 2 Tbs Olive Oil
  • Salt to taste
  • 1 Cup Chicken Stock
  • 2 Tbs alouette Garlic & Herbs soft cheese. (Or Boursin or something similar)

  • Heat oil in a skillet or french cook pan that can be covered
  • Add shallots and wilt
  • Add garlic, 1/2 the capers and the garlic, stir for a minute or two
  • Move the mixture to the side and brown the chicken in the oil in the middle, on both sides.
  • Add in the chicken stock, juice of 1/2 a lemon and the remaining capers and cover and simmer for 6 minutes.
  • Flip the chicken and simmer for a few more minutes.

At this point the chicken should still be moist but cooked all the way through and somewhat brown from simmering in the liquid. The other ingredients will have mostly reduced such that there is little liquid at this point.

Plate the chicken, spoon a Tbs of the cheese on top, spreading it a little; then cover with half of the other ingredients. This melts the cheese and it should run down the sides a little bit.

Nice moist chicken, rich sauce from the combination of the melted cheese (almost like a thick spiced cream) and the rich shallots and sun-dried tomatoes with some acid from the lemon juice and capers.

I served this with mashed sweet potatoes on the side, probably would have also done asparagus or something like that if it was more than just me or if I had been hungrier. One breast is a serving, warming the other one up tomorrow night. :)

Friday, February 24, 2012

Beef Stroganoff

This is a very simple, not everything from scratch, recipe. It can be finished in the slow cooker or left in an electric skillet for a few hours.

  • 1.5 to 2lb beef w/o much fat: london broil, flat steak, top round roast
  • 1 lb mushrooms
  • 1 large and 1 small can Cream of Mushroom Soup
  • 1/2 C Sour Cream
  • Nutmeg
  • Egg Noodles
  • Lawry's Seasoned Salt
  • Fresh Ground Black Pepper

  • Slice beef in 1/8" (pretty thin) by 1/2" by 2" or so, strips
  • Put beef in electric skillet at 350 degrees so that it can brown, season with seasoned salt and pepper.
  • Clean mushrooms and slice each one in 4 or 5 slices (not quarters, but lengthwise). Add to beef as soon as they are sliced
  • Once beef is browned, add Cream of Mushroom Soup and Sour Cream. I'm not sure if its 1/2 a cup or not. You just have to taste it and add enough till it doesn't taste like straight Cream of Mushroom soup and is sour enough. :) - But I think for that much soup, about 1/2 a cup should do.
  • Add nutmeg... Maybe 1/2 tsp or so? I use fresh and just grate "some" on it.

At this point you can cover it in the electric skillet and let it simmer for a few hours; or if you're making this first thing in the morning then put in a slow cooker and leave it on low all day. The meat will be very tender by dinner time!

Server with egg noodles and some kind of veggie or salad!

Sunday, February 12, 2012

Cream of Onion/Celery w/ Chipped Beef Soup

Wanted a simple cream soup, maybe celery... hmm and onions. But need some meat - hmm... chipped beef. Yeah!

  • 1/2 medium onion, diced
  • 2 stalks celery, diced
  • 1/4 cup butter + 1 Tbs butter
  • 1/5 cup flour
  • 2 to 4 cups milk
  • 10 rounds of dried beef
  • Savory Salt
  • Fresh ground Black Pepper

  • Melt the butter and add the flour to make a roux, over med heat
  • Season with Salt and Pepper - go light on the salt because the beef is salty
  • Cook on low for about 5 minutes
  • Add the mile, about 1/2 a cup at a time till the right consistency (it will thicken a little as you cook it)
  • At the same time, in another pan, melt 1 Tbs butter and add the celery and onion
  • Saute until wilted but not browned
  • Add to the cream soup
  • Soak the beef in warm water for a few minutes and then drain, rip into pieces and add to the soup

This is my standard base for a cream soup and I've made quite a few different soups with it. This one turned out pretty good!