Today we sang one of my favorite songs in church.
It Is Well With My Soul
http://www.youtube.com/watch?v=T8_EfDqF7YI&feature=related
It was so encouraging to hear everyone singing this song, especially knowing so many have recently faced illness, loss of loved ones, and other challenges.
I pray for stronger faith and to have His peace even in times of trial and sorrow.
"Peace I leave with you; my peace I give to you. I do not give to you as the world gives. Do not let you hearts be troubled, and do not be afraid." - John 14:27
"May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit." - Romans 15:13
Sunday, August 8, 2010
Saturday, August 7, 2010
Oven Chicken Risotto
This is one of my favorite easy meals from Southern Living!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966721
Tip: If you cook this in a aluminum pan - bake covered for an extra 5-10 minutes.
There are many way to change this up... Such as add frozen peas 10 minutes before the risotto is done baking, or stirring in cooked broccoli, green peppers, asparagus, or leeks before serving.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966721
Tip: If you cook this in a aluminum pan - bake covered for an extra 5-10 minutes.
There are many way to change this up... Such as add frozen peas 10 minutes before the risotto is done baking, or stirring in cooked broccoli, green peppers, asparagus, or leeks before serving.
Veggie and Meat Lasagna
(modified from the Classic Lasagna in the Bride and Groom First and Forever Cookbook, 2004)
Once I learned my kids would eat lasagna, I changed the recipe to sneak in some vegetables. This is one of my favorite things to take to someone who needs a meal!
8 oz ground beef
8 oz Italian sausage (removed from casings and crumbled)
1/2 tsp kosher salt
1/2 tsp pepper
3 jars of marinara sauce
8 oz ricotta cheese
8 oz cream cheese at room temperature
1 cup parmesan cheese
12 sheets "no boil" lasagna noodles
2 cups shredded mozzarella cheese
2 squashes
1 zucchini
1 cup fresh spinach
Preheat the oven to 375 degrees F.
Cook the beef and sausage in a large saute pan over medium high heat about 10 minutes until lightly browned. Season with salt and 1/4 tsp pepper. Set aside in a large bowl.
Dice squash and zucchini and saute over medium high heat in the same pan until tender. Add to the same bowl as the meat.
Add the marinara sauce to the meat and veggies and stir.
Mix the ricotta , cream cheese, and Parmesan in a medium bowl. Season with 1/2 tsp pepper.
Cove the bottom of the baking dish (an aluminum lasagna pan works great) with 1 cup meat sauce. Arrange a layer of noodles over the sauce (this is my 3 yr old daughter's job). Spread 2 cups of the meat and veggie sauce over the noodles. Add half of the cheese mixture by spoonfuls evenly over the meat sauce. It will look something like this:
Scatter 1/2 spinach leaves over the cheese. Top with noodles, 2 cups meat and veggie sauce, the remaining cheese mixture, and the remaining spinach leaves. Top with another layer of noodles, 2 cups meat and veggie sauce, and a final layer of noodles. Spread the remaining meat and veggie sauce over the top, and sprinkle with the mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Let stand 10 minutes before serving. Serve with garlic bread!
Tip: Make sure lasagna noodles are completely covered with sauce, because they require the moisture from the sauce to cook properly.
I meant to take a picture of the finished lasagna... and forgot. This one went to my friend from church, Amy, who just had her 3rd baby! I will be making another one in about a month when my sister, Alyssa, has her baby, and hopefully I will remember to take a picture.
Once I learned my kids would eat lasagna, I changed the recipe to sneak in some vegetables. This is one of my favorite things to take to someone who needs a meal!
8 oz ground beef
8 oz Italian sausage (removed from casings and crumbled)
1/2 tsp kosher salt
1/2 tsp pepper
3 jars of marinara sauce
8 oz ricotta cheese
8 oz cream cheese at room temperature
1 cup parmesan cheese
12 sheets "no boil" lasagna noodles
2 cups shredded mozzarella cheese
2 squashes
1 zucchini
1 cup fresh spinach
Preheat the oven to 375 degrees F.
Cook the beef and sausage in a large saute pan over medium high heat about 10 minutes until lightly browned. Season with salt and 1/4 tsp pepper. Set aside in a large bowl.
Dice squash and zucchini and saute over medium high heat in the same pan until tender. Add to the same bowl as the meat.
Add the marinara sauce to the meat and veggies and stir.
Mix the ricotta , cream cheese, and Parmesan in a medium bowl. Season with 1/2 tsp pepper.
Cove the bottom of the baking dish (an aluminum lasagna pan works great) with 1 cup meat sauce. Arrange a layer of noodles over the sauce (this is my 3 yr old daughter's job). Spread 2 cups of the meat and veggie sauce over the noodles. Add half of the cheese mixture by spoonfuls evenly over the meat sauce. It will look something like this:
Scatter 1/2 spinach leaves over the cheese. Top with noodles, 2 cups meat and veggie sauce, the remaining cheese mixture, and the remaining spinach leaves. Top with another layer of noodles, 2 cups meat and veggie sauce, and a final layer of noodles. Spread the remaining meat and veggie sauce over the top, and sprinkle with the mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Let stand 10 minutes before serving. Serve with garlic bread!
Tip: Make sure lasagna noodles are completely covered with sauce, because they require the moisture from the sauce to cook properly.
I meant to take a picture of the finished lasagna... and forgot. This one went to my friend from church, Amy, who just had her 3rd baby! I will be making another one in about a month when my sister, Alyssa, has her baby, and hopefully I will remember to take a picture.
Saturday, July 31, 2010
Best Pork Tenderloin for Summer
(modified from Bride and Groom First and Forever Cookbook, 2004)
Mango Salsa:
2 diced mangos
2 T finely chopped red onion
1 T chopped fresh mint
1/2 tsp. seeded chopped jalapeno
1 tsp. lime zest
juice from 1 lime
1/2 tsp. kosher salt
Blackberry Syrup:
1 1/2 cups Raspberry Vinegar
6 T seedless blackberry preserves
1/2 tsp kosher salt
2 pork tenderloins
2 tsp kosher salt
1 tsp freshly ground pepper
2 T olive oil
mint for garnish
Preheat oven to 450 degrees. Line a baking sheet with with foil.
Combine mango ingredients and let stand at room temperature.
Whisk together syrup ingredients in a small saucepan over medium high heat until it reduces for about 15 minutes, stirring occasionally.
Season the pork with salt and pepper. Heat the oil in a skillet over high heat. Add the pork and saute, 2-3 minutes on each side. Transfer to the baking sheet and roast 12 minutes or until a meat thermometer inserted in the center of the pork registers 150 degrees F.
Transfer the pork to cutting board and let rest for at least 5 minutes, then slice diagonally. Serve with the mango salsa and drizzle with the blackberry syrup. Yum!
Mango Salsa:
2 diced mangos
2 T finely chopped red onion
1 T chopped fresh mint
1/2 tsp. seeded chopped jalapeno
1 tsp. lime zest
juice from 1 lime
1/2 tsp. kosher salt
Blackberry Syrup:
1 1/2 cups Raspberry Vinegar
6 T seedless blackberry preserves
1/2 tsp kosher salt
2 pork tenderloins
2 tsp kosher salt
1 tsp freshly ground pepper
2 T olive oil
mint for garnish
Preheat oven to 450 degrees. Line a baking sheet with with foil.
Combine mango ingredients and let stand at room temperature.
Whisk together syrup ingredients in a small saucepan over medium high heat until it reduces for about 15 minutes, stirring occasionally.
Season the pork with salt and pepper. Heat the oil in a skillet over high heat. Add the pork and saute, 2-3 minutes on each side. Transfer to the baking sheet and roast 12 minutes or until a meat thermometer inserted in the center of the pork registers 150 degrees F.
Transfer the pork to cutting board and let rest for at least 5 minutes, then slice diagonally. Serve with the mango salsa and drizzle with the blackberry syrup. Yum!
Subscribe to:
Posts (Atom)