Tuesday, July 5, 2016

Simply the Best Chicken Ever

Simply the Best
Chicken Ever

 This is one of those non-recipe recipes--just use the amounts you need for the size of your crowd:

Thin-Cut Chicken Breast
Black Pepper
Garlic Salt or Seasoned Salt
 Equal portions Yellow Mustard and Honey (I use 1/2 Cup each for 6 people)
Drizzle of BBQ Sauce
Roughly Chopped Red Onion
Sharp Cheddar Cheese, grated
Bacon Bits
(You could even add sliced sauted Mushrooms, if you like that kind of stuff, but I don't)

Preheat oven to 400*.  Line a rimmed baking sheet with heavy foil.  Place your Chicken Breasts on the foil, season and top with Honey-Mustard, BBQ Sauce, and Red Onion.  Bake for 20-25 minutes.  Top with Cheese and Bacon Bits, bake an additional 5 minutes, until Cheese melts.  Serve with steamed Broccoli and New Potatoes to your hungry family.

"Blessed are they which do
hunger and thirst
after righteousness:
for they shall be filled."
Matthew 5:6

This has become a last-minute staple in our house this past year.  I usually have Chicken in the freezer and everything else is a pantry (or fridge) staple.  Don't have an ingredient?  That's ok.  Leave it out and keep going.  Best yet--this is ready in 30 minutes and everyone loves it!  Sometimes you'll find variations of this online as "Alice Springs Chicken" or "Outback Steakhouse Chicken".  


Monday, June 27, 2016

Golden Parmesan Potato Wedges

Golden Parmesan Potato Wedges

1/2  Cup  Flour
1/2  Cup  grated Parmesan Cheese
1-1/2  teaspoons  Seasoned Salt
1/4  teaspoon  Black Pepper
8  large  Russet Potatoes, each cut into 6 wedges if you have a crinkle cutter, now is an excellent time to use it
1/2  Cup  Butter, melted
Your favorite dipping sauces for serving: BBQ, Ranch, Honey Mustard, Buffalo...

Preheat oven to 375*.  In a large bowl, mix together dry ingredients.  Rinse prepared Potatoes, shaking off excess water; coat well with Parmesan mixture.  Place Potatoes, skin side down, on a foil-lined rimmed baking sheet.  Sprinkle with any remaining Parmesan mixture.  Drizzle with melted Butter.  Bake at 375* for 1 hour.  Serve with your favorite dipping sauces to 6-8 hungry people--teenagers especially love this recipe!

Variation:  Add 1/4- to 1/3-cup of your favorite BBQ Dry Rub to the dry ingredients for BBQ Parmesan Potato Wedges.  I get my dry rub in bulk at WinCo.  Yummy!

"And whatsoever ye do,
do it heartily,
as unto the Lord,
and not unto men;
Knowing that of the Lord
ye shall receive the
reward of the inhieritance:
for ye serve the Lord Christ."
Colossians 3:23 & 24


Make Your Own BLT Bar

Thursday, June 23, 2016

Carne Asada for a Crowd

Carne Asada
for a Crowd

Plan ahead--start marinating the day before!

5  pounds  Carne Asada, cut in slices, not cubes; if your grocery doesn't carry Carne Asada, ask the butcher to cut a roast (we prefer Chuck Roast) into 1/4-inch slices

For the Marinade:
3-3/4  Cups  Cilantro, roughly chopped 
4  large  Red Onions, roughly chopped
2/3  Cup  White Wine Vinegar
1-1/4  Cups  Lime Juice
2-1/2  Cups  Olive Oil
1  head  Garlic, crushed about 20 cloves
2-1/2  teaspoons  Cumin
3  Tablespoons  Kosher Salt  use less if using table salt
1-2 heaping teaspoons  Chipotle Chili Powder
 2  7-oz. cans  Chipotle Chilis in Adobo

For Serving:
Burrito-size Tortillas
Queso Fresco (Cotija)
Crema Fresca
Grilled Corn
Lime Wedges
Pickled Jalapenos and Carrots

Place Carne Asada in a 2-gallon zip-top bag.

Mix together all Marinade ingredients; reserve 1/5 of Marinade and refrigerate for later use.  Pour remaining 4/5 over Carne Asada and refrigerate 12 to 24 hours (I recommend 24 hours), turning several times to marinate thoroughly.

Grill Carne over a very hot grill (450*-550*) until done, about 2-3 minutes per side.  Roughly chop meat, trimming fat as needed.  Place Carne in slow cooker and pour the reserved Marinade over meat, stirring to coat well.  Simmer on Low for 2-4 hours to blend flavors.

Serve with your favorite toppings.  Serves about 20 adults.

"...in all things we are
more than conquerors
through Him that loved us.
For I am persuaded that neither
death, nor life, nor angels,
nor principalities, nor powers,
nor things present, nor things to come,
nor height, nor depth,
nor any other creature,
shall be able to separate us from the love of God,
which is in Christ Jesus our Lord."
Romans 8:37-39

I like love Taco Truck Burritos.  Want to make me happy? bring me a burrito.  Nothing tastes better after a hard Saturday's work in the yard than an extra-spicy Burrito with loads of lime juice and an icy Pepsi with more lime juice.  I've been trying to mimic Taco Truck Burritos, and it's been a year-long challenge on several different levels:  1) I'm not Hispanic, and haven't grown up cooking with all the 'proper' ingredients, so I've had to stumble through finding the right flavors, and 2) it seems like each time I have a Burrito from a Taco Truck--and it's always the same truck--it tastes slightly different.  So, if you're familiar with the, shall I say, 'authentic' or 'proper' way to make a Taco Truck Burrito and I'm not doing some step in the process right, let me know.  I'd love your feedback.  And Enjoy!


Wednesday, June 1, 2016

BBQ Chicken Quesadillas

Summer Lunch Program

a semi-sporadic series


fun lunchtime menus

Just In Time For Summer Vacation

BBQ Chicken Quesadillas

For yummy BBQ Chicken Quesadillas you will need:

Cooked Chicken
Shredded Cheese
Chopped Red Onion
BBQ Sauce
a wee bit of Mayo
non-stick spray or some form of grease

To serve my four (hungry) kids and myself, I used:
1  pint  home-canned Chicken Breast
1-1/2  Cups  finely shredded Mexican Cheese
1/4 Red Onion, roughly chopped
1/4 to 1/3  Cup  BBQ Sauce
4-1/2 teaspoons  Mayo, approximately, enough to help bind together
and, (I admit it)  Bacon Grease, a small spoonful in the pan as grease for each Quesadilla

 You'll just want to mix everything (but the grease) together in a medium bowl

Spray your reheated pan (medium heat) with non-stick spray or melt in your Bacon Grease, place the bottom Tortilla in the pan, spread with a portion of the filling,

 top with the second Tortilla, and toast on both sides, until Cheese is melty and Tortilla is crispy.  Cut into wedges, thank the Lord for His goodness, and enjoy!

"Bless the Lord,
O my soul,
and forget not all His benefits...
Who satisfieth thy mouth with good things;
so that thy youth is renewed like the eagle's."
Psalm 103: 2, 5


Here are a very few snapshots of our hectic May:  

5th- 6th Grades California History Night
at Mrs. Schaurer's home:

1st & 2nd Grades planned a surprise birthday party for dear teacher Miss Jaima.  It was a surprise to the Moms who found out about it the night before, too!

8th Grade Graduation:


Tuesday, January 12, 2016

Buttermilk Pancakes

Buttermilk Pancakes

2  Cups  Flour
2  teaspoons  Baking Soda
2  teaspoons  Baking Powder
1/2  teaspoon  Salt
4  Eggs
2 to 2-1/2  Cups  Buttermilk

 Bacon Grease, Oil, or Nonstick Spray for pan

Butter and Syrup for serving

In a large mixing bowl, combine the Dry Ingredients.  Stir in the Eggs and Buttermilk, using enough Buttermilk to achieve desired consistency (we like thinner pancakes and use 2-1/2 Cups).  Heat griddle over medium heat until water drops, when flicked onto the pan, sizzle and evaporate.  Coat pan with your desired non-stick medium--Bacon Grease adds wonderful flavor!  Fry batter in 1/4-cup amounts--do not flip until the rising bubbles pop and hold their shape (if you use these bubles as your gauge you shouldn't need to peek under the pancake to see if it's ready to flip).  Then, and only then, will you be able to successfully flip your pancake without making a mess of everything.  Fry on the second side for 10-15 seconds, then serve to the hungry one who is standing near with her plate, ready for breakfast.  Serves 6 hungry people.

"Arise, shine;
for thy light is come,
and the glory of the Lord
is risen upon thee."
Isaiah 60:1

Nothing quite says "Good Morning" like Buttermilk Pancakes.  The smell just sort of curls around your mind, tickling into your tummy saying "Rise and Shine, it's another New Day!"  

Those open bubbles in the top Pancake?
They're saying "It's time to flip me."

We don't have Pancakes quite as often as the children wish we did simply because it's a challenge to make them and still get out the door to School on time; cold cereal is unfortunately so much easier.  How to solve the problem?  It's an easy one:  Mix up a Quadruple-batch (and yes, you'll need a whole quart of Buttermilk and it'll take for-ev-er to fry them), cool the Pancakes on a rack and then freeze them between layers of waxed or parchment paper.  Then whomever wants Pancakes for breakfast (or an after-school snack) can pop them in the toaster and have fresh! hot! pancakes!  

 I'm a minimalist when it comes to topping my Pancakes; give me Butter, lots of Butter, and I'm happy.  T likes his sprinkled with Blueberries. The Girls like theirs "lathered in Syrup." (Is that the proper use of 'lathered'? I think not, but that's what they say.)  Eldest Son prefers his pancakes with Butter and Mrs. Butterworth's syrup--very traditional, and it *must* be Mrs. Butterworth's; nothing else is acceptable.  Second Son takes his to a gourmet level: he slices Bananas onto the pancake and sprinkles it with Brown Sugar before it is flipped.  Then he tops his stack with Butter and Coconut Syrup.  Consequently, Saturday mornings in our home consist "Take a number and wait your turn for the griddle." 

 How do you like your Pancakes?


Here are a few photos from New Year's Day in Yosemite.
If you haven't been to the snow this year, GO!  I have .never. seen it this beautiful!
We are So Very Thankful to the Lord for all of the snow and rain we've received.  It is so needed!


Monday, November 9, 2015

Orange Sherbet Jello

Orange Sherbet Jello

1  3-oz.  Orange Jello
1  Cup  Hot Water
1/3  Cup  Juice from Mandarin Oranges
2  Cups  Orange Sherbet
1  11-oz  Mandarin Oranges, drained and juice reserved
Mini Marshmallows, as desired, about 1 Cup

In a medium bowl, combine the Orange Jello and Hot Water, stirring to dissolve.  Add reserved Orange Juice and Orange Sherbet, stirring until Sherbet is melted.  Chill until thick and syrupy, about 30-45 minutes.  Fold in the Mandarin Oranges and Mini Marshmallows; transfer to serving bowl and chill until set.  Serves 6.

"I will greatly rejoice in the Lord,
my soul shall be joyful in my God;
for He hath clothed me with the 
garments of salvation,
He hath covered me with the
robe of righteousness..."
Isaiah 61:10

Orange Cremesicle in a jello!  How very yummy!  This recipe is from my Mom.


Monday, October 26, 2015

Mexican Churros

Mexican Churros

Bring just to a boil in a medium saucepan:
 2-2/3  Cups  Water
1/4  Cup  Brown Sugar
1  teaspoon  Salt

Turn off heat.  Using a hand mixer, beat in until well blended: 
2  Cups  Flour

Mix in:
4  Eggs
1  teaspoon  Vanilla

For Serving:
Cinnamon-Sugar Mixture (I like a ratio of 1 Tablespoon Cinnamon to 1/4-Cup Sugar)

This will make a stiff batter.  Put batter in a large pastry bag with an open star tip. In an electric skillet, heat 1-2 inches of Oil to 350*-375*.  Pipe the Churros into the hot Oil; fry for 1-1/2 to 2 minutes per side, until golden brown.  Churros should be a little doughy on the inside.  Drain on paper towel and roll in Cinnamon Sugar while hot.   This can be made ahead and refrigerated before frying.  It also can be successfully made using a Gluten-Free flour blend (I used King Arthur glutenfree multipurpose flour blend).  Makes about 10-12 very yummy 8-inch Churros.  We enjoy these as a Sunday afternoon snack; it would be fun to do for a Young Folk's gathering, too.

"Go ye therefore,
and teach all nations,
baptizing them in the name of the Father,
and of the Son,
and of the Holy Ghost:
Teaching them to observe all the things
whatsoever I have commanded you:
and, lo, I am with you alway,
even unto the end of the world.
Matthew 28:19 & 20

Mrs. Schaurer and Mrs. Jamison's 5th and 6th Grade Classroom is such an exciting place to be!  Lots of busy, hard-working students, learning all they can about the world around them and the God who created it all.  The last Friday of each month is extra special--it is FUN FRIDAY.  Mrs. Schaurer has a special Country the students visit.  They dress in national costumes (as much as possible), play games originating in this country, eat ethnic foods, make a craft, and learn national facts.  September's country was Mexico, with Carnitas, Frijoles, Arroz, and Jaritos for lunch, Churros for dessert, Ojo de Dios crafts, and a Pinata to end the day!