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

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

Rice

Beans

Queso Fresco (Cotija)

Crema Fresca

Guacamole

Grilled Corn

Cilantro

Salsa

Lime Wedges

Pickled Jalapenos and Carrots

Radishes

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!

    

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!

 

Southwestern Corn Slaw

Southwestern Corn Slaw

3  Cups  Shredded Red Cabbage

3  Cups  Shredded Green Cabbage

1  Tablespoon  Kosher Salt

1  Cup  Roasted Corn

1  seeded and thinly sliced  Poblano Pepper

3  Green Onions, thinly sliced

1/4  Cup  chopped Cilantro

Dressing:

1  Avocado

1/3  Cup  Lemon Juice

1/3  Cup  Olive Oil

1/3  Cup  Water

In a large colander, toss together the Cabbages and the Kosher Salt.  Let sit for 1 hour (over the sink or a large bowl), then rinse and dry well.  (Here's a tip:  if you have a mandoline, use it to make quick work of shredding the Cabbages--goes so much faster, and you won't end up with chunky Slaw.  Here's another tip:  don't be like me and forget to buy the Red Cabbage.)

In a blender, puree the Dressing ingredients.  Toss over the Cabbages and add remaining Slaw ingredients, tossing to blend.  Serves 8-10.  Serve with Slow Cooker Cajun Pulled Pork.

We all aren't super big fans of Coleslaw, but we really enjoy this one.  I think it's because it's actually pretty mild (unless you get a spicy Poblano!) and the Avocado gives it a creamy flavor without any Mayo at all!  Pretty dandy, I think!

"A good name is rather to be chosen

than great riches,

and loving favor rather than

silver and gold."

Proverbs 22:1

Adapted from Food Network: 50 Slaws, June 2013

 

Full Meal Mexican Dish

Full Meal

Mexican Dish

1  Cup  Rice, uncooked

1  Tablespoon  Tomato Bouillon (about 2 cubes)

1-1/2  teaspoons  Chili Powder

2  Cups  Boiling Water

2  15-oz.  Refried Beans

1  Cup  Salsa

Hot Sauce to taste

2  8-oz.  Cream Cheese, softened

1/2  Cup  Sour Cream

1/4  Cup  finely minced Onion

1/4  teaspoon  Garlic Powder

 2  Cups  grated Cheddar Cheese, divided

Chopped Lettuce, Tomatoes, sliced Black Olives, Avocado, etc., for topping

Tortilla Chips

Preheat oven to 350*.  In a medium bowl, combine the Rice, Tomato Bouillon, and Chili Powder.  Pour in Boiling Water, stirring well to dissolve the Bouillon.  Transfer to a 9x13 pan, cover tightly with foil, and bake at 350* for 30 minutes.

While the Rice is baking, mix together the Refried Beans, Salsa, and Hot Sauce; set aside.  In another bowl mix together Cream Cheese, Sour Cream, Onion, and Garlic Powder.

When the Rice is done, layer it with the Refried Bean mixture, 1 Cup Cheddar Cheese, the Cream Cheese mixture, and the remaining 1 Cup Cheddar Cheese.  At this point you can refrigerate for serving later or continue on: Bake at 350* for 15-20 minutes, or until hot through.  Top with Lettuce, Tomatoes, Black Olives, and Avocados.  Serve with Tortilla Chips.  Serves 8-10 as a Main Dish.

"Yet I will rejoice in the Lord,

I will joy in the God of my salvation.

The Lord God is my strength,

and He will make my feet like hinds' feet,

and He will make me walk upon mine high places."

Habakkuk 3:18 & 19

I like to make this for our Communion Weekend.  I never know if the children will be having friends over or not, and if they do whether they'll be hungry or not.  This keeps well in the fridge and if only a few people want something to eat, individual portions can be heated in the microwave.  It's nice, too, because it doesn't need silverware--just eat it with the chips.  Whatever is left after the weekend is over usually gets sent in school lunches for a nice change.  The Rice, Beans, and Cheese form a complete protein but if you wanted to, you could also add 1/2-pound browned Ground Beef (seasoned with Taco Seasoning) between the Refried Bean and Cream Cheese layers.

Adapted from Serving One Another, page 342

Apricot & Cilantro Tagine Chicken

Apricot & Cilantro Tagine Chicken

 

1  Tablespoon  Butter

1  Tablespoon  Olive Oil

1/4  Cup  Finely Chopped Onion

4  Cloves Garlic, crushed

1-3/4  Cups  Water, divided

1/2  Cup  Dried Apricots, roughly chopped
2  Tablespoons  Tomato Paste
1  Tablespoon  Honey

1/2  teaspoon  Salt

1/8  teaspoon  Cayenne Pepper

1/8  teaspoon  Paprika

Black Pepper, to taste
1/3  Cup  roughly chopped Cilantro
1/4  teaspoon  Cumin

1/4  teaspoon  Turmeric

1  Cinnamon Stick

1-2  Tablespoons  Lemon Juice

 

8 to 10  Chicken Thighs, bone-in, skin on
 

Curry Rice or Couscous and Naan or Black Bread for serving

 

In a medium saucepan, melt together the Butter and Olive Oil; sauté the Onion and Garlic until Onion is softened.  Stir in 1-1/2 Cups Water, Apricots, Tomato Paste, Honey, Salt, Cayenne Pepper, Paprika, Black Pepper, Cilantro, Cumin, and Turmeric.  Simmer over medium-low heat until Sauce is thickened and Apricots are softened and mostly dissolved into the Sauce, about 15-20 minutes.  Stir in remaining 1/4 Cup Water and Cinnamon Stick, simmer 5-7 minutes.  Remove Cinnamon Stick; stir in Lemon Juice and set aside.

 

Season Chicken Thighs with Salt and Black Pepper; grill skin-side-up 4-7 minutes, flip and grill an additional 4-7 minutes--just enough to render off the fat, brown the exterior and begin the cooking process.  The Chicken Thighs should not be fully cooked.  I like to do this on the BBQ, but it can be done on an indoor grill. 
Remove the skin and layer with Sauce in a Tagine Pot, heavy covered Baking Dish, or Slow Cooker. 

Bake at 350* to 375* for 1 hour 30 minutes to 2 hours (use the longer time if you have prepped ahead and refrigerated--I do 275* for 2-1/2 hours while we are at Church).  For a Slow Cooker: High 3 to 4 hours, Low 5 to 6 hours.  Serve over a bed of Curry Rice or Couscous with a side of Naan or Black Bread.  Serves 8.

Curry Rice



4  Cups  Water
1  teaspoon  Chicken Bouillon
2  teaspoons  Curry Powder
2  Cups  White Rice
3  Tablespoons  Butter
Salt & Black Pepper to taste

In a large saucepan, bring first four ingredients to a boil.  Stir, cover, and reduce heat to low.  Simmer 18-20 minutes, until Rice is soft and cooked through.  Stir in Butter, Salt, and Black Pepper.  Serve Tagine Chicken on a bed of Curry Rice.

"Then Peter opened his mouth, and said,

Of a truth I perceive that God is no respecter of persons;

But in every nation he that feareth Him,

and worketh righteousness,

is accepted with Him."

Acts 10:34, 35

What exactly is a Tagine, anyways?  It is a two-piece Moroccan cooking dish: a bottom deep, flat dish and a heavy conical lid.  The bottom dish can be cast iron and used on the stove or the oven, or pottery and used only in the oven; my set is all pottery.  The heavy conical lid allows the juices from the cooking food to remain trapped in with the food and  baste the dish: the steam rises, hits the top of the cone, and runs down the sides to baste the meat or stew.  If you don't have a Tagine you can always substitute a baking dish with a heavy domed lid (such as Le Creuset  or Pampered Chef) or use a slow cooker.

Moroccan Tagine recipes typically include "warm" spices (Cinnamon, Turmeric, Cayenne, Cumin) and fruit (Apricots, Lemons, Dates).  The meat is usually Lamb or Chicken but sometimes will be Beef or Goat and more rarely, Seafood.  Vegetarian Tagines will often use Chickpeas (Garbanzo Beans) or Lentils as a base.

I'm really excited about my Tagine--I was able to get it free at World Market back in November!  I was able to combine a $10-off coupon, a reward coupon, and a birthday coupon--this is the only time of year I can combine coupons like this.  Happy Dance!  I've been eyeing a Tagine for a couple of years and couldn't justify buying it.  Coupons made it possible!  I've been very impressed by the way it cooks and can't wait to try beef stew in it.  Thankfully my family is patient with my experiments and testing: this recipe is a Fake-It version of World Market's Al'Fez Moroccan Style Apricot & Cilantro Tagine Sauce.  We really enjoy this over Curry Rice with Naan.  If you do make the Naan, try grilling it on the BBQ when you grill the Chicken.  Yummy!

 

 

 

Overnight Summer Porridge

Overnight Summer Porridge

 

It is summertime.  If you'd like a nice, hot bowl of Oatmeal, please raise your hand.

 

That's what I thought.  Me neither.

 

Maybe you've been seeing a bunch of variations of cold overnight refrigerator Oatmeal floating through cyberspace like I have.  And maybe, like me, you've been wondering if cold, uncooked Oatmeal is really even good.

 

It took my friend Deborah telling me how much her family has been enjoying this to convince me that I should give the recipe a try.  I tried this Vanilla-Raspberry version, the Maple-Blueberry adaption, and the Cinnamon-Applesauce recipe.  I, personally, enjoyed the Vanilla-Raspberry the most.  Several liked the Maple-Blueberry and only one liked the Cinnamon-Applesauce.  If you're going to make several, I found that a 1-quart container of Yogurt will make about 16 servings.  I am especially impressed with the Vanilla-Raspberry: I used fresh Raspberries and over one week later, it is still fresh and tasty!  And it is sooo good!  I hope you enjoy this, too!

 

Vanilla-Raspberry Overnight Summer Porridge

 

For each serving you will need:

 

One-Cup Jar with lid 

1/4  Cup  Old Fashioned Oatmeal

1/4  Cup  Milk

1/4  Cup  Plain -or- Vanilla Yogurt

1-1/2  teaspoons  Chia Seeds

1  Tablespoon  Raspberry Jam

1/2 to 1  teaspoon  Vanilla

Raspberries to fill jar, about 1/4-cup

 

In the bottom of the jar, mix well the Oatmeal, Milk, Yogurt, Chia Seeds, Jam and Vanilla.  Top with fresh or frozen Raspberries (fresh are preferred; if using frozen Raspberries, stir them into the Oatmeal mixture); seal with lid and let set in refrigerator a minimum of four hours.  Enjoy cold.  Serves One.

 

Maple-Blueberry Overnight Summer Porridge

 

For each serving you will need:

 

One-Cup Jar with lid

1/4  Cup  Old Fashioned Oatmeal

1/4  Cup  Milk

1/4  Cup  Plain -or- Vanilla Yogurt

1-1/2  teaspoons  Chia Seeds

2  teaspoons  Maple Syrup

1/2 to 1  teaspoon  Vanilla

Blueberries to fill jar, about 1/4-cup

 

In the bottom of the jar, mix well the Oatmeal, Milk, Yogurt, Chia Seeds, Maple Syrup and Vanilla.  Top with fresh or frozen Blueberries (fresh are preferred; if using frozen Blueberries, stir them into the Oatmeal mixture--you will be pleasantly surprised how well frozen Blueberries perform in this recipe: they do not collapse, but stay firm and plump); seal with lid and let set in refrigerator a minimum of four hours.  Enjoy cold.  Serves One.

 

"Forasmuch as ye know that ye

were not redeemed with corruptible things,

like silver and gold,...

But with the precious blood of Christ"

I Peter 1:18a, 19a

 

 

 

Adapted from The Yummy Life 

 

 

 

My Favorite Taco Seasoning

 

 

My Favorite Taco Seasoning

 

In a small bowl, blend together:

 

1/4  Cup  Chili Powder

1  teaspoon  Garlic Powder

1  teaspoon  Onion Powder

1  teaspoon  Chipotle Chili Powder

1  teaspoon  Dried Oregano

2  teaspoons  Paprika

4  teaspoons  Black Pepper

1  Tablespoon  Kosher Salt

2  Tablespoons  Cumin

 

Use 2-1/2 to 3 Tablespoons per Pound of Meat

 

Store in a tightly sealed container in a dark cupboard.

 

I usually make a double recipe of this at a time.

 

"I will sing unto the Lord as long as I live;

I will sing praise to my God while I have my being.

My meditation of Him shall be sweet;

I will be glad in the Lord."

Psalm 104: 33 & 34

 



Bacon Kettle Corn

Bacon Kettle Corn

in a Stir Crazy

 

For this yummy Kettle Corn you will need:

 

Bacon Grease

Popcorn

1/4 to 1/3  Cup  White Sugar, depending on how sweet you like your Kettle Corn

Salt, to taste

a Stir Crazy popcorn popper

 

First, put a good large dollop of cold Bacon Grease in your Stir Crazy popper, about 3 Tablespoons worth:

 

 

Plug in your popper and let the Bacon Grease melt, like this is beginning to melt:

 

Unplug the popper and add your Popcorn.  Sprinkle it all with the Sugar:

Cover with the popper lid, plug in, and let the Popcorn pop!  When the last few kernels have mostly popped (you may not want to wait for every single kernel to pop, as the Sugar can start to burn), invert the unit and Salt to taste:

Now you are ready to enjoy some really good Kettle Corn!  Don't be a bit surprised if your entire family is swiping handfuls while you're trying to finish salting it...

 

"Wisdom is the principal thing;

therefore get wisdom:

and with all thy getting get understanding."

Proverbs 4:7

 

When we were East for T's Grandmother's funeral, we stayed with his sister and her family, and this is the way they like their popcorn--except they don't make it Kettle-Style; the Sugar is my adaption to their Bacon Popcorn.

 

School is out this week: hurrah for Summer Vacation!  A few weeks ago the boys' teacher hosted a Gold Rush Night for her students and their parents at her home as a finale to the students' studies of California History.  Period costumes were required.  Here are a few of my favorite snapshots of the evening:

 

 The Trail Masters who led our wagon train West, in search of Gold

 

 It was a long, hard journey and we were weary when we reached the Golden State

 

 

 

 It was a rough looking gang of prospectors who greeted us

 

 

 

We were delighted to see the Mercantile and Dining Tent upon our arrival;

the Prospectors spent their Gold--earned by hard work and good grades throughout the year--quite quickly

 

Much work must be finished before we could eat:

Sarsaparilla to stir,

Butter to churn

 

 

 

Dinner was simple:

Stew and Cornbread, Orange Wedges, and

Apple Crisp for dessert

 

Western Games made the evening fun

 

The teachers have been seeing double for the past two years

 

Thank You, Mrs. Schaurer, for all you have done for this class!

We appreciate you!