Thursday, April 15, 2010
Friday, April 2, 2010
I am praying that my light is shining for Jesus!
I am praying that everyone knows that I'm celebrating HIS resurrection!
Thursday, January 28, 2010
- 3 large eggs
- ½ teaspoon minced garlic
- 1 teaspoon Italian Seasonings
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 1/2 cups breadcrumbs (8 slices of bread)
- 2 lbs.chicken strips
- Canola oil
- Beat eggs in a shallow bowl with garlic, Italian seasoning, salt and pepper.
- In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs).
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 3 strips, heat ~2 tbsp oil in a large skillet over med heat.
- Cook 3 strips at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer the cooked chicken strips to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining strips.
- 4 slices bacon
- 8 ounces penne pasta
- 1/2 onion, finely chopped
- ½ teas. Minced garlic
- 3 cups shredded mild cheddar cheese
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups cream
- 4 Tbs. melted butter
- 1 Cup bread crumbs
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add cream and continue stirring until thickened. Stir in Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the melted butter to the bread crumbs and sprinkle on top.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
This article is thought provoking...I've never thought about this way. Maybe I'll be packing tambourines next time I go somewhere. What about you?
Sunday, January 24, 2010
If your brother sins against you, go and show him his fault, just between the two of you. If he listens to you, you have won your brother over. But if he will not listen, take one or two others along, so that 'every matter may be established by the testimony of two or three witnesses'. If he refuses to listen to them, tell it to the church; and if he refuses to listen even to the church, treat him as you would a pagan or a tax collector.
My husband had the opportunity to hear a new twist on this scripture. A twist that has brought some interesting thoughts up, as well as lots of discussion.
This scripture is frequently used to explain what do with with a fellow Christian that isn't following God's will any longer. My understanding of how to explain this scripture may be wrong, but I've heard the scenario often described this way. If someone sins against you, you talk to the sinning party one on one, you bring witnesses, you take it to the church and if all of this fails to bring this person back to following God's will then you cut them off never to talk or speak to them again unless they want to repent or study repentance and then you can talk about repentance with them.
But let's look at what this scripture actually says. It says that if he still refuses to listen then you are supposed to treat them like a pagan or a tax collector. Hmm....here is the interesting part.....ready?....How did Christ treat pagans and tax collectors? I'm pretty sure that Jesus ate with the tax collectors and the pagans. He talked to them. He spent time with them. He loved them.
What if we started treating people that weren't following God's way like this? Do you think it might make a difference?
Wednesday, December 9, 2009
1/4 yellow onion chopped
1 stalk of celery chopped
1 clove of garlic minced
1 tablespoon fresh basil (or 1 cube of frozen basil)
1 cup carrots chopped
1 teaspoon of pepper
Saute til onions are transluscent
Add 1 1/2 cups chicken broth bring to a boil and cook til carrots are soft
Take off the heat and blend with mixer or hand blender
Add 8 russet potatoes peeled and cubed and 2-3 cups of chicken broth into the pot
Bring to a boil
In a medium sauce pan make a roux:
1/2 cup butter
1/2 cup flour
1 cup cream
1 cup milk
1 Tablespoon of salt
Cook til thick and then add to the big pot of potatoes