This is going to be a different post than normal. It is food for the soul instead of the body. It's just as important to nourish the soul as it is the body after all! And sometimes MORE important when you're attempting weight loss! Ha! Ha!
After many hours of reflection of life and memories I've decided that life is broken into many journeys and paths on those journeys. For example; your first journey begins at birth and continues thru your early childhood years; although those are logged and chronicled thru pictures and stories from our family as of course we wouldn't remember this part of our journey! Next comes our 'school years'; which could be broken down into many journeys as you see fit. Puberty was definitely a major journey all it's own!
The next journey for me was meeting my sweet husband as we began our journey together. Of course we took small journeys and paths during the big journey. Life with Mike was well planned and projected for the most part. Lists, lists and oh did I say lists!!! Vacations were planned about a year in advance; schedules were....well scheduled and rarely deviated from! It was a good journey; fun times; lots of learning and loving!
The next journey came with the addition of our children. And oh what a journey! Of course the obligatory firsts; first born, first smile, first word, first steps, first tooth. Well you get the idea! Dale definitely put many paths into our journey. And as many paths; they were right paths and not so right paths. But none the less paths that were necessary and good in their own light. Now the journey that began with Parker was.....well many of the same paths as was with Dale; but then so many vastly different paths. Predictability was thrown out the window on these paths. What I thought was 'normal' and consequently right; was proven wrong oh so many times! But again, it was part of the journey that was important and much needed. (Although I wished at the time would return to normal, whatever normal is!)
The next journey began as Mike and I were planning (of course with Mike!) our next journey as we were soon to be empty nesters; or so we thought! Unfortunately the spring of Parker's Sr. Year Mike began having some serious health issues. So began the journey of the Medical World and devastating illness. It was a journey that I was drug into kicking and screaming and unfortunately caused lots of doubt in everything I had been taught, learned and practiced. Lots of pity parties and why oh why us? Lots of doubts; doubts about why God would want us and allow us to go thru this and even doubts that God loved me or I loved Him. Doubts about "until death do us part". Never thought I would ever have those doubts; but as ugly as the truth is; it surfaced. But the predictability of Mike's list continued thru this journey; familiarity was welcomed! The new lists included medication schedules; giving away prized gifts of memories and things; scheduled Dr. appointments; physical therapy appointments; appointments; appointments and more appointments! The lists also included a Living Will, Final Will, Guardianship paperwork; Power of Attorney paperwork; and funeral arrangements. This was a journey that brought me to rock bottom. At the time one I wished so badly to not be taking. I felt like my life had been put in a shoe box; placed on a shelf in the back of the closet and soon forgotten. The journey gave me many happy memories too. Time spent with Mike reflecting our life's journey together and realizing that he was not going to be with me to complete our lists was hard. Our conversations were helpful in that Mike expressed his desire for me to move on and start a new journey that was full of fun, adventure without predictability and laughter. I thought this would be a journey well down the road as my heart ached and longed to complete our list!
The next journey began after Mike's funeral. What to do? Where to go? Who will go with me? Yes, definitely who! I love being with people and sometimes find it hard to be alone; especially on a journey! But I have come to the realization that being alone is totally different from being lonely. Alone time is great; laundry gets done, long phone calls or more times than not, long text messages or personal face book messages, feeding my girlie side with pedicures and 'nails getting done', and even a long soak in the tub with candlelight and a drink of choice! Lonely hurts!
My current journey began a couple of months ago. It has been a journey of long conversations with good friends; meeting new friends and spending time with them; getting to know them and consequently getting to know 'me' better. It's included questions that have rocked me to the core; but have made me probe my mind and soul. It's also included spontaneous adventures; lots of razzing and fun and very few lists! It has brought out laughter and fun and sparked the long forgotten passion I've had for life in general. It's taken me on long car rides with the sun roof open and the radio blaring "Florida/Georgia Line's" cd. It's taking me on new paths and adventures. Not sure where that path or this journey will lead to or end; but am pretty sure it will include roads to no where and lots of new adventures!
Sunday, April 27, 2014
Sunday, January 26, 2014
Out of this World; Caramel Apple Pie
Out of this World; Caramel Apple Pie
2 prepared, unbaked pie crusts (can be frozen or my favorite, never-fail recipe follows)
6-8 medium Granny Smith apples, peeled and sliced
Sauce:
2 TBSP. cornstarch
2 tsp. cinnamon
1/2 tsp. salt
6 TBSP. sugar (I used Truvia)
6 TBSP. melted butter
2/3 cup light corn syrup
1 tsp. vanilla
1 TBSP. lemon juice
Topping:
3/4 cup brown sugar
3 TBSP. flour
6 TBSP. light corn syrup
4 TBSP. softened butter
1/4 cup walnuts (I used pecans because it was what I had on hand)
Directions:
Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. (Do not use a regular pie pan; it will boil over!) Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits in crust for steam to escape. Place pie dish on foil covered baking sheet. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
6-8 medium Granny Smith apples, peeled and sliced
Sauce:
2 TBSP. cornstarch
2 tsp. cinnamon
1/2 tsp. salt
6 TBSP. sugar (I used Truvia)
6 TBSP. melted butter
2/3 cup light corn syrup
1 tsp. vanilla
1 TBSP. lemon juice
Topping:
3/4 cup brown sugar
3 TBSP. flour
6 TBSP. light corn syrup
4 TBSP. softened butter
1/4 cup walnuts (I used pecans because it was what I had on hand)
Directions:
Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. (Do not use a regular pie pan; it will boil over!) Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits in crust for steam to escape. Place pie dish on foil covered baking sheet. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (I use half shortening and half very cold diced butter)
1 tsp. salt
1 egg, beaten
1 TBSP. white vinegar
5-7 TBSP. ice cold water
Cut shortening/butter into flour mixed with the salt until crumbles are about the size of a pea. In separate bowl; mix egg and vinegar. Add ice water and blend together well with your fork. Make a well in center of flour mixture and pour egg mixture in. Mix until most of flour is incorporated. Divide dough and shape into rounds. Wrap in plastic wrap and refrigerate for 30 minutes. Bring back to room temperature and roll out on floured surface to about 1/4 " thick. Roll from center to edges turning dough so as not to stick and make the round shape. (For a deep dish pie, you will need to divide the dough into 2/3 and 1/3 amounts. For a regular pie; divide dough in half.) Place dough in pie dish; do not stretch but gently work into the bottom and sides of pie dish. Cut off excess dough; but do not discard this dough. You can make pie crust treats* out of them! Crimp or pinch edges. For cream pie bake at 375 degrees F for 10-15 minutes or until lightly browned.
Pie Crust Treats
Place pie crust trimmings on cookie sheet. Brush with melted butter. Sprinkle cinnamon/sugar mixture over and bake for 5-10 minutes in 350 degree F oven or until lightly browned.
3 cups flour
1 1/4 cup shortening (I use half shortening and half very cold diced butter)
1 tsp. salt
1 egg, beaten
1 TBSP. white vinegar
5-7 TBSP. ice cold water
Cut shortening/butter into flour mixed with the salt until crumbles are about the size of a pea. In separate bowl; mix egg and vinegar. Add ice water and blend together well with your fork. Make a well in center of flour mixture and pour egg mixture in. Mix until most of flour is incorporated. Divide dough and shape into rounds. Wrap in plastic wrap and refrigerate for 30 minutes. Bring back to room temperature and roll out on floured surface to about 1/4 " thick. Roll from center to edges turning dough so as not to stick and make the round shape. (For a deep dish pie, you will need to divide the dough into 2/3 and 1/3 amounts. For a regular pie; divide dough in half.) Place dough in pie dish; do not stretch but gently work into the bottom and sides of pie dish. Cut off excess dough; but do not discard this dough. You can make pie crust treats* out of them! Crimp or pinch edges. For cream pie bake at 375 degrees F for 10-15 minutes or until lightly browned.
Pie Crust Treats
Place pie crust trimmings on cookie sheet. Brush with melted butter. Sprinkle cinnamon/sugar mixture over and bake for 5-10 minutes in 350 degree F oven or until lightly browned.
Monday, January 20, 2014
Almond Iced Tea
Place 4 cups cold water in sauce pan with 1 family size tea bag. Bring to boil and simmer for 5 minutes. Meanwhile place 1 can of frozen lemonade in pitcher. Pour tea water over lemonade and add 4-4 1/2 cups more water, 3 TBSP. almond extract and 1/2-1 cup sugar (I used Truvia) and stir. Serve over ice and enjoy!
Place 4 cups cold water in sauce pan with 1 family size tea bag. Bring to boil and simmer for 5 minutes. Meanwhile place 1 can of frozen lemonade in pitcher. Pour tea water over lemonade and add 4-4 1/2 cups more water, 3 TBSP. almond extract and 1/2-1 cup sugar (I used Truvia) and stir. Serve over ice and enjoy!
Friday, December 6, 2013
Sour Cream Chicken Enchiladas
This meal is a stable in our house! I made it into a casserole many years ago because I only use 6 tortillas for 6 servings! Isn't that fantastic; because who could eat just 1 enchilada?
Sour Cream Chicken Enchiladas
Boil 2 boneless, skinless chicken breasts for 20 minutes; remove from heat and let cool; then shred.
Mix:
1 cup low fat sour cream
1 can cream of chicken soup
1 Tbsp. dried, diced onions
2 Tbsp. chili powder
1/2 tsp. garlic powder
6 corn tortillas; 2 cut in half
Stir in chicken.
To cook the corn tortillas, heat oil in a small skillet (needs to be large enough to hold the tortillas). Once oil is hot, cook corn tortillas, one at a time. Place carefully in oil, count to 3, turn over, count to 3 and remove to a paper towel lined plate.
In 2 quart baking dish spoon a layer of chicken mixture; then place 3 tortillas across chicken mixture; cutting tortillas to fit across; then place a layer of grated cheese; then place another layer of tortillas; then chicken mixture and end with grated cheese. Bake uncovered at 350 degrees for 30 minutes or until the cheese is melted and lightly browned. This dish can also be frozen and heated after thawing and coming to room temperature.
Easy Charro Beans
Saute for about 5 minutes or until vegetables are translucent:
1/2 diced onion
1 seeded, deveined jalepano, sliced
1/4 diced pablano pepper
6 chopped fresh medium tomatoes ( I like the size between a cherry tomato and regular vine tomato)
2 sausage or chorizo links; casing removed and cut into 1/4" chunks
Add:
2 cans pinto beans
1 tsp. chili powder or more to taste
1/4 tsp. smoked paprika
1/4 tsp. cumin
Continue to cook on medium low heat until warmed thru; about 30 minutes.
Sour Cream Chicken Enchiladas
Boil 2 boneless, skinless chicken breasts for 20 minutes; remove from heat and let cool; then shred.
Mix:
1 cup low fat sour cream
1 can cream of chicken soup
1 Tbsp. dried, diced onions
2 Tbsp. chili powder
1/2 tsp. garlic powder
6 corn tortillas; 2 cut in half
Stir in chicken.
To cook the corn tortillas, heat oil in a small skillet (needs to be large enough to hold the tortillas). Once oil is hot, cook corn tortillas, one at a time. Place carefully in oil, count to 3, turn over, count to 3 and remove to a paper towel lined plate.
In 2 quart baking dish spoon a layer of chicken mixture; then place 3 tortillas across chicken mixture; cutting tortillas to fit across; then place a layer of grated cheese; then place another layer of tortillas; then chicken mixture and end with grated cheese. Bake uncovered at 350 degrees for 30 minutes or until the cheese is melted and lightly browned. This dish can also be frozen and heated after thawing and coming to room temperature.
Easy Charro Beans
Saute for about 5 minutes or until vegetables are translucent:
1/2 diced onion
1 seeded, deveined jalepano, sliced
1/4 diced pablano pepper
6 chopped fresh medium tomatoes ( I like the size between a cherry tomato and regular vine tomato)
2 sausage or chorizo links; casing removed and cut into 1/4" chunks
Add:
2 cans pinto beans
1 tsp. chili powder or more to taste
1/4 tsp. smoked paprika
1/4 tsp. cumin
Continue to cook on medium low heat until warmed thru; about 30 minutes.
Quiche, My Way!
I absolutely love hearty foods for breakfast, lunch and dinner! A good quiche will fit that bill for any of your meals! This is my version I made for a lazy, iced in, no work day. Be creative when you cook; if you don't like what you've created; figure out what is wrong and try again!
Oh, and unfortunately this is not very low calorie; but I sooooo wanted it this cold day! I'll just have to be extra 'good' the rest of the day!
Quiche, My Way!
1 - 9" pre-made unbaked pie crust; (your own or store bought)
Saute lightly, you still want them to hold their shape:
1/4 red onion sliced thin
1 TBSP. chopped poblano pepper
3 large sliced mushrooms
3-4 slices deli hammed, chopped into cubes
Whisk together well:
6 large eggs
1/2 cup half and half
1/4 cup shredded monterey jack cheese
salt, pepper, creole seasoning to taste
Place baby spinach leaves on bottom of pie shell. Layer sautéed vegetables; then gently pour egg mixture over. Place in preheated 375 degree oven for 30 minutes or until quiche is set and lightly browned. Allow to slightly cool or serve at room temperature.
Oh, and unfortunately this is not very low calorie; but I sooooo wanted it this cold day! I'll just have to be extra 'good' the rest of the day!
Quiche, My Way!
1 - 9" pre-made unbaked pie crust; (your own or store bought)
Saute lightly, you still want them to hold their shape:
1/4 red onion sliced thin
1 TBSP. chopped poblano pepper
3 large sliced mushrooms
3-4 slices deli hammed, chopped into cubes
Whisk together well:
6 large eggs
1/2 cup half and half
1/4 cup shredded monterey jack cheese
salt, pepper, creole seasoning to taste
Place baby spinach leaves on bottom of pie shell. Layer sautéed vegetables; then gently pour egg mixture over. Place in preheated 375 degree oven for 30 minutes or until quiche is set and lightly browned. Allow to slightly cool or serve at room temperature.
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