Thursday, August 12, 2010

Happy Birthday to my youngest son! Twelve years ago today, God blessed me with my second son. When they laid him in my arms he was so precious, his big brother waiting to meet him. Every day I learn something new from my children, they are such a blessing.

"My sheep recognize my voice; I know them, and they follow me. I give them eternal life, and they will never perish." ~John 10:27-28 NLT

Recipes, Recipes, & More Recipes:

8 oz orange juice
1 small banana
1 tbs ground flaxseed
1 tbs flaxseed oil
Combine all ingredients in a blender and pulse until smooth, adding ice if desired. Pour into a glass and serve.

1/8 tsp each pepper and paprika
2 tbs each flour and oil
1 tbs each chopped oregano leaves and chopped thyme leaves
3 tbs lemon juice
1 1/2 cups chicken stock
8 oz whole baby carrots, green tops trimmed to 1"
1 pound potatoes, cut into quarters
2 small onions, cut into quarters
4 bone in chicken breast halves
Heat oven to 350 degrees. Combine pepper, paprika and flour. Coat the chicken with flour mixture. Heat the oil in a skillet. Add the chicken and cook until its browned on all sides. Remove the chicken from the skillet.
*Add the onions and potatoes to the skillet and cook 5 min. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Bake 20 min. Uncover the skillet and bake 15 min. or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, then serve.

2 tbs each minced parsley, chives, basil, lemon juice and oil
1/2 tsp lemon zest
4 oz snow peas, sliced
2 radishes, trimmed, diced
1 small carrot, peeled, diced
6 oz asparagus spears, sliced
8 oz orzo
Prepare orzo according to package directions. In skillet, cook asparagus, carrot, and radishes in oil 4 min. Add peas. Cook 2 min. In bowl, toss orzo, vegetables, parsley, chives, basil, lemon juice and lemon zest, then serve.

1 pound each frozen rhubarb, thawed and strawberries, halved
1 cup powdered sugar
3 tbs cornstarch
4 egg whites
2 tbs orange juice
1/2 cup sugar
1/4 cup strawberry jam
Heat oven to 400 degrees. Line 9" pie plate with piecrust, crimp edges. Pierce bottom of crust 5 times, line with foil and pie weights. Bake 10 min. Remove weights and foil. Bake 3 min. or until golden. Cool.
*In pan, cook rhubarb, strawberries, sugar, jam, orange juice 5 min. In bowl, combine cornstarch and 3 tbs water, add to fruit. Bring to a boil. Let simmer 2 min. pour into crust. In bowl, beat egg whites and powdered sugar 4 min. or until stiff peaks form, spread over hot filling. Bake 3 min. Let cool, then serve.

1/2 cup each flour and chicken broth
4 oz part skim mozzarella cheese, sliced
1 tbs balsamic vinegar
3 tomatoes, sliced
1 medium onion, peeled, diced
1 cup marinara sauce
1 small eggplant, trimmed, peeled, cubed
4 tbs oil
2 small zucchini, trimmed, sliced
12 oz turkey breast cutlets
8 oz egg noodles
Heat oven to 400 degrees. Cook noodles according to package directions, transfer to greased casserole dish. Season turkey with salt and pepper, if desired. Place flour in plastic bag, add turkey. Shake to coat.
*In skillet, cook turkey in 2 tbs oil 4 min. or until browned. Remove turkey from pan. In same skillet, cook zucchini 4 min. remove from pan. Add remaining oil to skillet. Add eggplant and onions, cook 5 min. Stir in marinara sauce, vinegar and broth.
*Increase heat, bring mixture to a boil. Reduce heat, let simmer 5 min. Pour sauce mixture over noodles, toss to coat. Fan turkey, zucchini, tomatoes and cheese over noodles. Bake 10 min. then serve.

Tips, Tricks, & Ideas:

*Bundt Pan (Another idea): Use the pan to make a clever ice ring for a punch bowl. Freeze water in the pan, then pop out the ring to chill the beverage instead of cubes

*Cupcake Pan: Make serving ice cream at your children's parties easier: Begin scooping before the party starts, using a cupcake tin lined with paper baking cups to hold individual servings. Stash in the freezer for up to several hours.

*Keep Your Freezer Full To Save On Electricity: Here is a way to be green and prepare for an emergency at the same time. I rinse out 2 liter soda and juice bottles and fill them 2/3 full with clean water. I then lay them almost on their sides (without the lids on tight), leaning against something, in our large freezer. The next day I screw the lids on tight. This keeps my freezer full so that it uses less electricity. The bonus: If we ever have a water outage, I have gallons of water to rely on. I also grab one or two to use in my ice chest when needed.

*Keep your house cooler by putting trash bags on sliding doors when it is hot and
sunny outside. My sliding door lets a huge amount of sun and heat in in the
morning. I use those large black yard waste trash bags to block the sun and
heat. Painters tape will hold the bag. I only need two pieces at the top. When
the area is shady I just take the bag down and fold it up to reuse. I stick the
painters tape to the sides of the door frame and reuse it also. I am sure it
would work the same if you get evening sunlight. Standing outside on a sunny
day, you can't even tell it is there.

*Water Azaleas with Pickle Juice My azalea bushes are 20 years old. Several years ago, I pruned them back severely. because they were getting very leggy and sparse. This spring they did not bloom for the first time in years. I found that they enjoyed an acid soil. Instead of mixing up pickling vinegar (which is the best), I use the juice from a pickle jar any other jars that have vinegar in them. After I have eaten all of the pickles, instead of pouring the juice down the drain when the jar is empty. I pour it over my Azalea plants. They do seem to love it and are thriving.

"Dreams come true. Without that possibility, nature would not incite us to have them."– John Updike

Hope everyone has a terrific Thrusday! Get ready for family time this weekend, plan a night that is game night. This can be such a blast and start up conversations that a movie can't.

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