We have a busy three weeks ahead of us. There are two separate trips for us and Eric’s work, and Easter which is always busy for him, visitors coming in town, some art projects due. Fun times.
Since I’m heading to the Carolinas this weekend with the boys, I want to make sure that the mister won’t starve while we are away. So here’s what will be in the kitchen:
This is really just a post on where my heart is this morning!
The past few weeks have been great! We’ve been given so much, some unexpected, some found in our stockings. We’ve enjoyed God’s goodness to our family another Christmas. Our boys unwrapped toys and trucks and books – and only one pair of socks. I got stuff I wanted. The Mister got stuff he wanted. The boys got stuff they didn’t even know they wanted.
We spent time with friends.
And then I get on Instagram this morning – and I look at what others got – or places they are going – or how gorgeous their photos turned out. I look out at people filled with hope of a good future. I look at those poised on a new take on life – and they don’t realize all that lies in store for them.
And then I remember that God came. Immanuel. Light to shine in darkness. In the darkness of my ever wanting heart. Amazingly – this year – not for material things – but for time, peace, and healing.
I do pray that each of you can look at what you have, never take it for granted, and savor each moment.
Some moms ask me how in the world I make dinner and bake and cook the way I do with two littles two and under. Well, its not always easy and you have to do what works for your family (like mine is really easy or fast food healthy-ish lunches) and leftovers so I’m not cooking everyday. My mister also gets home at the boys’ bedtime, so I can cook our dinner as they are eating theirs.
So, I whipped this together in a couple of steps. I relied on Publix with a Mojo Rotisserie Chicken. Pulled it apart a few days ago and made stock. Froze the stock for later. Kept the chicken in a bowl in the fridge. Then as the boys were eating their dinner, I was working in the kitchen right beside them (to make sure they didn’t toss things on the floor, which did happen) – I was talking with them, playing with them, showing them what I was doing (I do want my boys to love to cook if that is the Lord’s plan). These were in the oven in less than 20 minutes. Then as they baked, I had time to put my younger to bed and read to my older one, then come back, put some cheese on top while my older was watching some Thomas the Train waiting on Daddy to arrive. Easy!
Pepper Jack Chicken Enchiladas
Recipe Type: Main Dish
Cuisine: Mexican
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 8-10
Spicy creamy healthy chicken enchiladas
Ingredients
1 small onion chopped
2 cloves garlic, minced
evoo
small can green chilies, diced
3/4 cup black beans, rinsed
3/4 cup corn
1 can cream of chicken soup
1/4 tsp each cumin, pepper, salt
2 cups chopped cooked chicken
8-10 soft taco size whole wheat tortillas
1 can green chili enchilada sauce
1 1/2 cup grated pepper jack cheese
Instructions
Preheat oven to 375.
Spray 9×13 pan with pam
In a cast iron skillet, heat oil and saute onions for about 3 minutes.
Add garlic and chilis, saute another 2 minutes.
Add beans, corn, spices, and soup. Stir until heated through.
Add chicken and stir until combined and warm.
Scoop filling into tortillas and roll
Place seam side down in 9×13 pan.
Top with enchilada sauce.
Bake for 20 minutes.
Top with cheese and bake another 10 or until cheese is melted.
Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.
November, already? Wow – there is less than two months left in 2014. And we always look forward to January – fresh, clean, new year. I love January for many reasons, but November is a good month too.
I was inspired by a popular secular DIY/Lifestyle blog to think about ways to journal in November. This month is easy to make a list of ways we are grateful, etc – but I think the art and practice of journaling may help make the list-making more of a heart-turning-to-gratitude making.
1. Remember. What has the Lord done for you this year. Even if you can think about over the course of the last 10 months and journal about what God has done for you and your family. This year has been extremely hard for our family and I’ve seen the Lord bring much healing. He is good. The book of Deuteronomy specializes in the word Remember – so maybe journal through that book and connect the dots. The God of the Old Testament is the God of your heart, too.
2. Thanks and Giving. Search these two words in the Bible. See how often we are to give out of gratitude. Give out of blessing. Give even out of need. One of the disciplines I’m trying to teach my older right now is to share. And I heard a friend teaching her son yesterday that we share because God has been kind to us and we are to share with others. Really, sharing and showing kindness and giving to another is a way we display the image of God in which we are created. Just jot a note in a journal or in your ESV Journaling Bible where these words show up. Pray the Spirit would help you cultivate a heart full of gratitude and selfless living with time and possessions.
3. Hospitality.She Reads Truth is a great daily devotional plan that is online. I’ve loved it and it is especially helpful for me who lives by my iphone, can read anything through my ESV App – listen to it if I’m on the road, and is perfect for getting me in the Word during a busy season of life. And how many of us plan to host people in our homes or attend a function in another’s home this holiday season? This is a timely study – that you can get and read and journal through to cultivate a heart of joyful welcoming.
How do you journal? Do you use your Bible or do you use a notebook?
Now that Halloween is over and a new month is upon us, must of us are gearing up for the other two big holidays – Thanksgiving and Christmas. Let the baking season begin (or, um, continue).
Some people wonder what inspires me to cook what I do. One of the ways is by following great foodie people on Instagram. That’s how these came about. One of the best places in Savannah is Back in the Day Bakery. Cheryl Day, co-owner and baker, featured a chocolate covered rice krispy treat yesterday in her feed.
Well, I thought I would just run to target with my littles and get the ingredients. Little did I know that it would be the worst Target run ever. In front of our local Target store, the city has been demolishing a building. The backhoes and front loaders and bulldozers are in full force. Yes, I’m a mom to two little toddler boys! My older one is mesmerized by their action. So, cue drama and meltdown as I pushed the boy-filled cart toward the Target entrance, away from the construction site. Then, I get in there and finally am able to calm him down, when my younger one who is usually happy as a clam in a store, completely screams his head off for 20 minutes while I’m in the store. He was teething. But, I couldn’t find the marshmallows. I had everything else. Finally just put everything back on the shelves and walked out. Forget making dessert.
Well, later that afternoon I decided I still wanted to make them and we tried again. This time at our local Publix. No construction site. Employees with candy and balloons. They were happy. Momma was happy.
Thankfully, these were made. I’m not usually a fan of milk chocolate anything, but I’m glad I went with the milk chocolate frosting as it was just perfect paired with the peanut butter in the rice krispy treat.
This is a perfect way to use up all of your leftover Halloween candy – or give you a perfect excuse to go buy more!
Halloween Trash Peanut Butter Rice Krispy Treats
Recipe Type: Dessert
Cuisine: Sweets
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 12
Perfect use for all of your leftover Halloween candy
Ingredients
1 T unsalted butter
3 T creamy peanut butter
1 pinch kosher salt
1 bag mini marshmallows
1/2 tsp vanilla extract
6 cups crisped rice cereal
1 container milk chocolate with chocolate chips frosting
leftover halloween candy
Instructions
Grease a 9×13 pan
In large pot, melt together the butter and peanut butter.
Add salt and stir.
Add marshmallows and stir until melted.
Add in vanilla.
Set pot off the heat.
Stir in cereal.
Press into 9×13 pan by using a piece of parchment paper so the mixture won’t stick to your hands.
Let cool.
Frost with frosting.
Immediately top with leftover crushed Halloween candy.
