Okay, not really so much a recipe as it is my favorite combinations of brownies, ice cream and "over the top" toppings! Use your imagination!
1 pan of homemade brownies, cooled and cut into generous squares
ice cream
toppings
freshly whipped cream
Turtle Brownies
Place 2 brownies in dessert bowl...top with a scoop of vanilla ice cream. Drizzle with caramel sauce (from my molten cakes recipe)a spoon of whipped cream a tbsp of salted pecans, chopped
Hot Fudge Brownies
Place brownies in dessert bowl...top with chocolate (or vanilla) ice cream. Drizzle with warmed hot fudge, whipped cream and chopped nuts.
Mocha Brownies
Place Brownies in dessert bowl...top with coffee ice cream. Drizzle with warm chocolate sauce or hot fudge, a spoon of whipped cream and a sprinkle of chopped chocolate covered coffee beans
Berry Brownies
Place brownies in dessert bowl...top with vanilla ice cream. Sprinkle with sliced fresh strawberries and raspberries. Drizzle with berry coulis (store bought is fine). Top with whipped cream and a chocolate curls.
Sticky Pecan Bourbon Brownies
Place brownies in dessert bowl...top with vanilla ice cream. Top with 1/2 shot good bourbon ( I prefer Jack Daniels) and warmed fudge sauce. Top with a scant handful pecan pie pecans (nut isle at HEB) and some whipped cream
"Blessings, just like flowers can bloom and blossom among the weeds" - Emily Camden...a blog all about family, friendship, food and faith.
Wednesday, March 31, 2010
Acorn Squash My Way
I love, love, love squash and I especially love acorn squash!!! The thing I don't love about most squash recipes is all the extra garbage that covers up the creamy, rich natural flavor of the squash. I like to keep it simple and allow the squash to shine.
1 acorn squash, cut in half and seeded
1 tbsp butter, melted
salt and fresh pepper
garlic powder (a couple shakes)
1 tbsp brown sugar
maple syrup
Preheat oven to 375. In a 9x13 baking dish, place squash, cut side down and add 1 cup water. Cover with plastic wrap and microwave 12 minutes. After squash is done, remove from microwave, remove plastic wrap & drain any remaining water. With a large spatula, turn squash over - cut side up now. Pour half of melted butter int each squash cavity. Season with a pinch of kosher salt and pepper. Sprinkle with garlic powder. Put half of brown sugar in each cavity. Lightly drizzle maple syrup over squash and bake until golden brown and bubbly 15-20 minutes. Remove from oven. Using a fork, lightly fluff squash to blend squash with the glaze/sauce.
Taste and correct salt & pepper if necessary.
1 acorn squash, cut in half and seeded
1 tbsp butter, melted
salt and fresh pepper
garlic powder (a couple shakes)
1 tbsp brown sugar
maple syrup
Preheat oven to 375. In a 9x13 baking dish, place squash, cut side down and add 1 cup water. Cover with plastic wrap and microwave 12 minutes. After squash is done, remove from microwave, remove plastic wrap & drain any remaining water. With a large spatula, turn squash over - cut side up now. Pour half of melted butter int each squash cavity. Season with a pinch of kosher salt and pepper. Sprinkle with garlic powder. Put half of brown sugar in each cavity. Lightly drizzle maple syrup over squash and bake until golden brown and bubbly 15-20 minutes. Remove from oven. Using a fork, lightly fluff squash to blend squash with the glaze/sauce.
Taste and correct salt & pepper if necessary.
Roasted Asparagus
This is my hubby's absolute favorite! It is so easy to throw together....pairs well with everything from chicken to salmon and steaks.
1 lb asparagus, rinsed and trimmed
good olive oil
kosher salt (a pinch)
fresh cracked pepper
1/4 tsp garlic powder
1/4 tsp season salt
1/2 tsp Italian seasoning
Preheat oven to 400. Place asparagus on large rimmed baking sheet. Drizzle generously with olive oil. Sprinkle with salt, pepper and remaining spices. Toss with hands to coat asparagus with oil and seasonings.
Roast in oven 20-25 minutes, shaking pan occasionally to roast evenly. Asparagus is done when tender and carmelized...golden brown in places.
1 lb asparagus, rinsed and trimmed
good olive oil
kosher salt (a pinch)
fresh cracked pepper
1/4 tsp garlic powder
1/4 tsp season salt
1/2 tsp Italian seasoning
Preheat oven to 400. Place asparagus on large rimmed baking sheet. Drizzle generously with olive oil. Sprinkle with salt, pepper and remaining spices. Toss with hands to coat asparagus with oil and seasonings.
Roast in oven 20-25 minutes, shaking pan occasionally to roast evenly. Asparagus is done when tender and carmelized...golden brown in places.
Sunday, March 28, 2010
Chilie Corn Souffle Squares
Once you start eating these tasty little appetizers, you just can't quit! This is a super quick and easy recipe and tastes like you slaved in the kitchen...what more could you want?! Make sure you don't skip the sour cream & salsa garnish...really knocks this one out of the park.
6 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/2 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg
1 1/3 cup shredded Mexican cheese blend
1 cup sour cream plus additional for Garnish
1 cup canned creamed corn
4 tablespoons minced seeded jalapeñoes
Salsa (for garnish)- use your fav
Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 9x13" baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 2/3 cup cheese blend, 1 cup sour cream, creamed corn, and remaining 4 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 2/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 30-35 minutes. Cool completely. To do ahead...squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
6 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/2 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg
1 1/3 cup shredded Mexican cheese blend
1 cup sour cream plus additional for Garnish
1 cup canned creamed corn
4 tablespoons minced seeded jalapeñoes
Salsa (for garnish)- use your fav
Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 9x13" baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 2/3 cup cheese blend, 1 cup sour cream, creamed corn, and remaining 4 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 2/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 30-35 minutes. Cool completely. To do ahead...squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
Saturday, March 27, 2010
Chipotle Meatballs
Here they are....seems like these meatballs are everyone favs...they disappear like magic anytime I make them. The recipe comes from Gourmet mag. In the original, the meatballs are threaded onto skewers (three to a skewer, broiled & served with lime wedges). I prefer to serve individual meatballs with a side of raspberry chipotle sauce.
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1-2 tablespoon finely chopped seeded canned chipotles in adobo*
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
Stir together milk and bread crumbs in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
Preheat oven to 350. Roll meat mixture into meatballs about the size of large walnuts. Place on a rimmed baking sheet sprayed with cooking spray. Bake 10 minutes, turn meatballs over and cook another 8 minutes. Remove meatballs and serve....Enjoy!!!
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1-2 tablespoon finely chopped seeded canned chipotles in adobo*
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
Stir together milk and bread crumbs in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
Preheat oven to 350. Roll meat mixture into meatballs about the size of large walnuts. Place on a rimmed baking sheet sprayed with cooking spray. Bake 10 minutes, turn meatballs over and cook another 8 minutes. Remove meatballs and serve....Enjoy!!!
Dark Chocolate Thumbprint Cookies
These are definitely not the thumbprint cookies we ate as kids! This recipe came from Martha Stewart, with my tweaks added in. These cookies are supposed to have a slight saltiness to them...it is the salt that balances the dark chocolate and cocoa as well as enhancing the sweetness of the vanilla and honey in the ganache...Enjoy!
Dark Chocolate Thumbprints
2 cups all-purpose flour
1cup plus 1 tbsp unsweetened cocoa powder
1 1/2 tsp kosher or fluer de sel salt
2 sticks unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tbsp heavy cream
2 tsp pure vanilla extract (homemade is best - will post how to later)
Preheat oven to 350. Sift flour, cocoa powder and salt into a small bowl. Cream butter and sugar with mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using a scant tablespoon dough for each cookie. Place 1 inch apart on parchment lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indention. Bake rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentions lose definition, press centers again). Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.
Chocolate Vanilla Bean Ganache
1/3 cup honey
1/3 cup heavy cream
1 vanilla bean, split & scraped, pod reserved
4 oz good quality dark chocolate*
2 tbsp unsalted butter, cut into pieces
Combine honey, cream, and vanilla seeds & pod in medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand 20 minutes.
Remove vanilla pod and return cream mixture to a simmer. Add chopped chocolate and remove from heat. Let stand 1-2 minutes. Add butter and stir until fully incorporated. Let ganache cool slightly, and then fill cookies immediately.
* I use Sharfenberger 70% dark chocolate bar (blue wrapper) find it at HEB in chocolate/candy isle. 4 oz equals about a bar and a half.
Dark Chocolate Thumbprints
2 cups all-purpose flour
1cup plus 1 tbsp unsweetened cocoa powder
1 1/2 tsp kosher or fluer de sel salt
2 sticks unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tbsp heavy cream
2 tsp pure vanilla extract (homemade is best - will post how to later)
Preheat oven to 350. Sift flour, cocoa powder and salt into a small bowl. Cream butter and sugar with mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using a scant tablespoon dough for each cookie. Place 1 inch apart on parchment lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indention. Bake rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentions lose definition, press centers again). Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.
Chocolate Vanilla Bean Ganache
1/3 cup honey
1/3 cup heavy cream
1 vanilla bean, split & scraped, pod reserved
4 oz good quality dark chocolate*
2 tbsp unsalted butter, cut into pieces
Combine honey, cream, and vanilla seeds & pod in medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand 20 minutes.
Remove vanilla pod and return cream mixture to a simmer. Add chopped chocolate and remove from heat. Let stand 1-2 minutes. Add butter and stir until fully incorporated. Let ganache cool slightly, and then fill cookies immediately.
* I use Sharfenberger 70% dark chocolate bar (blue wrapper) find it at HEB in chocolate/candy isle. 4 oz equals about a bar and a half.
Tuesday, March 9, 2010
Supermom Smoothie
The name says it all! It is chock full of healthy, yummy things...perfect for the supermom in all of us:)
In the blender, combine 1 cup fresh or frozen blueberries, strawberries, blackberries (or a combo of all three), 1/2 cup ice, 1/2 cup Fage fat free yogurt, 2 tbsp lite plain or vanilla soy milk, 2 tbsp orange juice and 1 tbsp agave. Blend until smooth. Pour into a tall glass and enjoy!
In the blender, combine 1 cup fresh or frozen blueberries, strawberries, blackberries (or a combo of all three), 1/2 cup ice, 1/2 cup Fage fat free yogurt, 2 tbsp lite plain or vanilla soy milk, 2 tbsp orange juice and 1 tbsp agave. Blend until smooth. Pour into a tall glass and enjoy!
Honey Mustard "Cleaned Up"
This is my new favorite dip/dressing. The hubby and kids even like it...what a plus!
one 6 oz carton FAGE fat free plain Greek yogurt
3-4 tbsp mustard (depending on your love of mustard)
2 tbsp agave
In a small mixing bowl, combine all ingredients and stir well to thoroughly mix. Store in fridge in an airtight container up to one week.
one 6 oz carton FAGE fat free plain Greek yogurt
3-4 tbsp mustard (depending on your love of mustard)
2 tbsp agave
In a small mixing bowl, combine all ingredients and stir well to thoroughly mix. Store in fridge in an airtight container up to one week.
My Favorite Meatballs
A slice of good quality french/rustic bread-about 2" thick, with crust removed
1/3 cup milk
1 Lb. ground beef
1 tbsp onion, finely minced
1 tbsp chopped parsley
1 egg
1 tbsp good quality olive oil
3 tbsp freshly grated Parmesan cheese
whole nutmeg
salt
fresh ground pepper
fine, dry, unflavored breadcrumbs - homemade is best
Put the bread and milk into a small saucepan and turn heat to low. When the bread has soaked up all of the milk, mash together with a fork. Remove from heat and let cool.
In a large mixing bowl, add the ground beef, onion, parsley, olive oil, egg, grated Parmesan cheese, a tiny grating of whole nutmeg (should be about 1/8 tsp), bread/milk mixture, one tsp salt, and several grindings of fresh pepper. Gently combine the mixture with your hands without squeezing the mixture. When ingredients are thoroughly combine, shape gently in to 1" meatballs-again, be sure not to squeeze the meat mixture.
The next step is up to you - You can saute the meatballs in olive oil over medium high heat or you can preheat oven to 375, spray a large rimmed baking sheet with Pam and bake the meatballs until cooked through and browned on all sides (I prefer to bake mine). Bake the meatballs 8-10 minutes and flip them, continue baking another 8-10 minutes until meatballs are done.
Toss them into our favorite red sauce, eat them plain (my kiddos fav way)...whatever makes you HAPPY!
1/3 cup milk
1 Lb. ground beef
1 tbsp onion, finely minced
1 tbsp chopped parsley
1 egg
1 tbsp good quality olive oil
3 tbsp freshly grated Parmesan cheese
whole nutmeg
salt
fresh ground pepper
fine, dry, unflavored breadcrumbs - homemade is best
Put the bread and milk into a small saucepan and turn heat to low. When the bread has soaked up all of the milk, mash together with a fork. Remove from heat and let cool.
In a large mixing bowl, add the ground beef, onion, parsley, olive oil, egg, grated Parmesan cheese, a tiny grating of whole nutmeg (should be about 1/8 tsp), bread/milk mixture, one tsp salt, and several grindings of fresh pepper. Gently combine the mixture with your hands without squeezing the mixture. When ingredients are thoroughly combine, shape gently in to 1" meatballs-again, be sure not to squeeze the meat mixture.
The next step is up to you - You can saute the meatballs in olive oil over medium high heat or you can preheat oven to 375, spray a large rimmed baking sheet with Pam and bake the meatballs until cooked through and browned on all sides (I prefer to bake mine). Bake the meatballs 8-10 minutes and flip them, continue baking another 8-10 minutes until meatballs are done.
Toss them into our favorite red sauce, eat them plain (my kiddos fav way)...whatever makes you HAPPY!
Rustic Garlic Bread
I first had the version of garlic bread when Chris and I were in Milan (before kiddos). I love how a few simple ingredients come together and turn into something so fabu!
1 loaf very good quality cibatta, farmhouse or rustic french bread, cut into 1 1/2" slices
good olive oil
sea salt (kosher is good too)
2-3 large cloves garlic, peeled & cut in half
turn broiler on. Place bread on large rimmed baking sheet. Brush each slice generously with olive oil and sprinkle lightly with salt. Broil until bread is golden brown and toasted around the edges. Remove from oven and immediately rub slices with garlic. Rub lightly for mild garlic taste or a bit longer for heavier garlic flavor-whatever makes you happy!
1 loaf very good quality cibatta, farmhouse or rustic french bread, cut into 1 1/2" slices
good olive oil
sea salt (kosher is good too)
2-3 large cloves garlic, peeled & cut in half
turn broiler on. Place bread on large rimmed baking sheet. Brush each slice generously with olive oil and sprinkle lightly with salt. Broil until bread is golden brown and toasted around the edges. Remove from oven and immediately rub slices with garlic. Rub lightly for mild garlic taste or a bit longer for heavier garlic flavor-whatever makes you happy!
Monday, March 8, 2010
Strawberry Fields Salad
My entire family LOVES this salad!!! Make it a complete meal by topping with sliced grilled chicken. It pairs well with everything from pasta, steaks, chicken.
8 cups mixed field greens
1 carton strawberries, washed, hulled and quartered
generous handful of Pecan Pie flavored pecans (find at HEB fin the nut aisle)
generous handful crumbled chevere or feta - whichever yous prefer.
fresh ground pepper
1/2 bottle of Brianna's brand blush wine vinaigrette
Combine all ingredients, except for dressing & pepper. Pour dressing over salad and gently toss salad to coat greens & berries with dressing.
Plate salad and give a generous twist of fresh ground pepper and enjoy!
8 cups mixed field greens
1 carton strawberries, washed, hulled and quartered
generous handful of Pecan Pie flavored pecans (find at HEB fin the nut aisle)
generous handful crumbled chevere or feta - whichever yous prefer.
fresh ground pepper
1/2 bottle of Brianna's brand blush wine vinaigrette
Combine all ingredients, except for dressing & pepper. Pour dressing over salad and gently toss salad to coat greens & berries with dressing.
Plate salad and give a generous twist of fresh ground pepper and enjoy!
Soy Lime & Garlic Flank Steak...Chicken or Shrimp...whatever makes you happy!
3/4 cup soy sauce
juice from 3 limes
juice from 1 lemon
3-4 cloves garlic, minced
Combine marinade ingredients in a large ziploc bag. Add flank steak, chicken breasts, shrimp, scallops...whatever makes you happy.
Marinate for at 30 minutes for shrimp or scallops...at least an hour for chicken and at least 4 hours for flank steak.
heat grill to medium and grill flank steak 5-7 minutes per side (depends on how done you like yours). Cook chicken 20 minutes or until cooked through. For shrimp and scallops, grill until opaque 5 minutes or so per side.
As soon as you remove meat from grill squeeze 1/2 a lime over the top and enjoy!
juice from 3 limes
juice from 1 lemon
3-4 cloves garlic, minced
Combine marinade ingredients in a large ziploc bag. Add flank steak, chicken breasts, shrimp, scallops...whatever makes you happy.
Marinate for at 30 minutes for shrimp or scallops...at least an hour for chicken and at least 4 hours for flank steak.
heat grill to medium and grill flank steak 5-7 minutes per side (depends on how done you like yours). Cook chicken 20 minutes or until cooked through. For shrimp and scallops, grill until opaque 5 minutes or so per side.
As soon as you remove meat from grill squeeze 1/2 a lime over the top and enjoy!
Bev's Unbaked Oatmeal Cookies
This recipe comes from my Mother-in-law. It is a little strange ingredient wise, but makes a very tasty cookie. Just like my PB choc no bake oatmeal cookies, they are super easy to make.
1/2 cup butter
2 cups sugar
3 tbsp cocoa
1 cup grated apple
pinch of salt
3 cups oats
1 cup chopped pecans - this is optional...my kiddos prefer them without the nuts.
1 tsp vanilla
Melt butter in medium sauce pan. Add sugar, cocoa, apple and salt. Bring to a boil and cook for 1-2 minutes. Remove form heat and add oats, nuts and vanilla. Mix well and drop by tablespoon-fulls onto wax or parchment paper. Let cool. Enjoy!
1/2 cup butter
2 cups sugar
3 tbsp cocoa
1 cup grated apple
pinch of salt
3 cups oats
1 cup chopped pecans - this is optional...my kiddos prefer them without the nuts.
1 tsp vanilla
Melt butter in medium sauce pan. Add sugar, cocoa, apple and salt. Bring to a boil and cook for 1-2 minutes. Remove form heat and add oats, nuts and vanilla. Mix well and drop by tablespoon-fulls onto wax or parchment paper. Let cool. Enjoy!
Super Easy Ginger Salmon
2 1/2 lbs salmon fillet
1/2 tsp salt
3/4 cup ginger preserves
1 tsp minced fresh thyme
1tsp grated orange peel
Heat grill to medium high heat. Season salmon with salt and place skin side down on grill. Grill 15 minutes. Meanwhile, combine ginger preserves, thyme and orange peel. Mix thoroughly. Brush glaze onto salmon and continuing grilling another 5 minutes or until fish flakes easily with a fork.
Pair this tasty salmon with a salad and brown rice for a quick and healthy dinner.
1/2 tsp salt
3/4 cup ginger preserves
1 tsp minced fresh thyme
1tsp grated orange peel
Heat grill to medium high heat. Season salmon with salt and place skin side down on grill. Grill 15 minutes. Meanwhile, combine ginger preserves, thyme and orange peel. Mix thoroughly. Brush glaze onto salmon and continuing grilling another 5 minutes or until fish flakes easily with a fork.
Pair this tasty salmon with a salad and brown rice for a quick and healthy dinner.
Running For My Life
As many of you know, I have a new passion....running! I just ran my first 5K race and am looking forward to my next one in May. I have my sights set on the Houston 2011 Marathon. I have NEVER been a runner, nor did I ever have any desire to run...until recently. The last year or so, I have been living with anger...anger over things that really do not, at the end of the day, mean anything at all. I seldom get angry over my childhood, but with the looming anniversary of my birth father's death, the angrier I became. I found myself getting irritated over the pettiest things/people. Again, totally out of character for me. Insecurity started rearing it's ugly head and whispering in my ear. Holy crap, I was a train wreck waiting to happen....until God spoke to me. I woke up one morning with the words "today is the day Roxanne...today you will run". Really, I asked God? Never one to argue with Him, I laced up my tennis shoes, grabbed the i-pod and hit the pavement in the hood. I ran for 30 minutes and He said to me "you are done today...go home and get your affairs in order". Same thing the next day...I woke up knowing I must run and I have every day since. I also ride my life cycle on the days weather/kids/life-in-general interfere. I now run or ride at least an hour daily...have completely changed my eating habits and the best part of all of this....the anger is gone...with every minute I am running...God is there, reminding me to "just let it go"! I have such clarity, peace and contentment... a serenity that until recently was missing. I am almost ashamed that I let my childhood, the petty, gossip/rumor mongers & insecurity monsters break my spirit. Who really cares what other people say about me or my life? Who cares that my birth parents were less than stellar parents? Who cares..... at the end of the day, I am still married to my best friend & soul mate...at the end of the day, I am still blessed and in awe that I am mom to Harrison, Tori and Emily, my three beautiful gifts from God...at the end of the day, I am still the friend that will be there for my true friends whenever they need me most...at the end of the day, I am still running for my life and I couldn't be any happier about it!!!!
Have a blessed and beautiful day.
love,
rox
Have a blessed and beautiful day.
love,
rox
Saturday, March 6, 2010
Lentil Soup with Spinach & Sausage
1 medium onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils (I prefer du puy)
8 cups chicken stock
2-3 generous handfuls fresh baby spinach
3-4 chicken Italian sausages, cooked and sliced into rounds
sea salt
fresh black pepper
In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add chicken stock,tomatoes and sausage. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Season to taste with salt and pepper.
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils (I prefer du puy)
8 cups chicken stock
2-3 generous handfuls fresh baby spinach
3-4 chicken Italian sausages, cooked and sliced into rounds
sea salt
fresh black pepper
In a large stock pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add chicken stock,tomatoes and sausage. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Season to taste with salt and pepper.