Come follow me.....

I'm pretty far behind on the blog but Life is getting better.  I'll still be posting on this blog but I've started a new blog that I hope will eventually transition this blog into.
Living through life (with interruptions)   I'll be showcasing food, crafts and ministry ideas.
Hope you faithful followers will join me there.
Happy Thanksgiving everyone!

Happy Thanksgiving!

As I am getting older, I am getting better about handling the holidays. Any of you ever see the movie, "Christmas Vacation"? There is one scene where the husband and wife are discussing holiday guests and expectations... Here is the movie quote:
Ellen: You set standards that no family activity can live up to. 
Clark: When have I ever done that? 
Ellen: Parties, weddings, anniversaries, funerals, holidays... 
Clark: Goodnight Ellen 
Ellen: Vacations, graduations... 
 I must admit that I have suffered from what I've dubbed, "Hallmark Movie-itis."  I wanted everything to be perfect.  I mean, really, is it so much to ask for one holiday to be drama free, family all loving towards one another and no selfish attitudes??  Yep, Vivian (so I say to myself) it is an awful lot to ask for.  See, the world isn't perfect and we aren't perfect people.  Sin entered into the world and thus we have imperfect people.  I have my very own selfish attitude, drama moments and unloving acts that I do. I'm afraid that I don't meet any other persons expectations of how they want THEIR holiday to be.
I'm not saying that I still wish for that perfect holiday but now I am more relaxed and allow people to be who they really are.  Part of the problem is I lack the ability to be in control of every situation (and I absolutely HATE that I am not... but thankfully God knows I would only make a mess of it any way so he keeps that ability to Himself!) So I am learning to be in control of the things I can control - My behavior. How do I choose to respond to each and every behavior I face; that's what I can control.  Does it make everything jolly? Nah, I would be lying if I said it did.  But it does take 98.9% of the expectations I have for others away from me.  That in itself allows me to have a fairly stress free holiday.  So my prayer for you is that you control the things you can and give God the rest of it.  Love your family, quirks and all and appreciate the fact that God gives us reason to celebrate.  

Thanksgiving in our home wouldn't be complete without the Macy's Parade and little smokies wrapped in crescent rolls.  My kids would be horrified if I didn't have those smokies! Perhaps the husband would be too...but he wouldn't admit to that!   My daughter has decided that another dish has to make it into the must-have category,  Butternut Squash Bake.  When I was part of the Secret Recipe Club, I discovered this fantastic recipe.  It really is quite delicious!

Butternut Squash Bake
adapted from Debbi Does Dinner Healthy
1 large butternut squash, about 2 pounds, peeled and cubed (I used some squash that I had roasted and stored in my freezer.)
1/2 cup mayonnaise                                                    
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon hot sauce
1 egg
15 Ritz Crackers, crushed
1/4 cup Parmesan cheese
3 tablespoons butter, divided
1 tablespoon fresh oregano,  chopped fine
salt and pepper

Heat a large pot of water to boiling, ad squash and cook until soft, about 15-20 minutes. If using frozen squash, thaw and drain liquid. 
In a small saucepan, melt 2 tablespoons butter; add in crushed crackers, cheese and oregano.  Season with salt and pepper; stir well.  Remove from heat and set aside.

Melt remaining 1 tablespoon butter in another small saucepan; cook onion until translucent and just beginning to brown; add garlic, saute for a few more minutes and remove from heat.

When the squash is cooked, drain the water and toss the squash in a bowl.  Add mayonnaise, onion, garlic, hot sauce and egg. Mash together well. 

Pour into an 8x8-inch pan or casserole dish; top with cracker cheese mixture and cover with foil.  Bake for 30 minutes at 375 degrees F.  Remove foil and bake for an additional five minutes.

Gratitude Attitude

Gratitude becomes a bit of a catch phrase this time of the year.  November, after all, is the time when we celebrate the Thanksgiving holiday, so I guess it is perfectly fitting.  However,  I wonder how many of us see gratitude as an attitude we should be having ever day? I'm guilty of not having the gratitude attitude. Sure I'm thankful for my family, house, food... all the things we have.  What I struggle with is being thankful for the things I'm not so happy with.  Medical bills, health problems, personal issues, meal planning (sorry, I had to throw that one in because I absolutely HATE having to come up with an idea for dinner! See how bad my attitude is?!).  I can tell you all the right things I should be feeling: medical bills? be thankful that you had medical care. Health problems? Be thankful that they aren't worse. Personal issues? Bah... who doesn't have those? Be thankful you HAVE family to complain about.  Oh, and meal planning?  Seriously??? If only others were so blessed that they only had to look inside a full freezer and figure out what to make!
The sad truth is though, I know the right things in my head but don't feel them in my heart.  Our pastor tells us that the longest distance in the world is that from your brain to your heart.  I believe this to be true because it seems to take forever for my heart to live the truth that my brain knows.
So how does one go about having a gratitude attitude?  Have you ever done a Google search for gratitude?You will find everything from books written on the subject to cute little journals you can make. But for me it is has to simply be just choosing to be grateful.  I don't want my gratitude to be words I write down in a journal, I want it to be an action in my life. While I will take the time tomorrow to especially reflect on all my blessings, I especially want to remember all those things that aren't such, "happy happy joy joy" blessings.  God truly is good and has been amazingly good to me and my family.  I have some pretty tough things in my life but the fact of the matter is nothing is so difficult or big that My God isn't bigger than.  For me, knowing just that, gives me a gratitude attitude!

and so it begins.....

     Welcome to my blog. I'm trying to phase out another blog I had (http://letstrythese.blogspot.com)I had going all about food and thought that I would remain silent. Writing must be in my blood though (not grammar so please be kind!) as I find solace through writing. I don't think I have anything exactly profound to say... maybe it won't even be interesting to any one else but me...But I went to bed last night with this thought of a new Bible study I will be leading by Priscilla Shirer, on the book of Jonah.  I just love the title of her book; Life Interrupted:Navigating the Unexpected.  That is and has been my life in a nutshell...Life interrupted... the unexpected...
      My life is typical of everyone else's life.  As the book of Ecclesiastes has taught me, there is nothing new under the sun.  Will my life may have different twists than yours, I also know that your life has been its own fun filled twisted journey.  We go through our lives facing the unexpected.  Sometimes those unexpected things are just a minor glitch while other times they are a major interruption!
     This past year has been one interruption after another: Three surgeries in seven months, a child going through divorce, medical bills, adult children moving back home (one hasn't left yet as he has Asperger's Syndrome, Ehlers Danlos Syndrome, OCD and the list goes on).  Chaos abounds most days but I know that God is strong enough to handle everything!
     I'm married 27 years to the most amazing man(such a cliche, I know. But he really is!) and have three grown children plus one absolutely adorable grand sweetie.  The oldest is one of two sons and is looking for employment. Our middle child is the lone daughter and then there is our youngest who is the remaining son.
     My husband and I are part of several ministries in our church.  We are especially active in children's ministries where together we teach the First and Second grade Sunday school class.  Love love love those kids, 'nuff said :-)  I also direct our weekly preschool AWANA Cubbies program, run the nursery, teach Bible studies and do whatever else God leads me to.

Part of the fun of teaching is decorating the classroom.  We change it up a few times a year but here are some pics of the classroom decorated right now:

idea from Pinterest

     I'm so excited about starting this blog... I look forward to meeting with those who choose to join me on this crazy ride!
Vivian
Galatians 5:5

Pinned there, done that: Baked sweet and sour chicken

This weeks Pinned there, done that recipe is from Life as a Lofthouse: Baked Sweet and Sour Chicken.  Its a fairly new pin for me but I needed to find another chicken dish to round out this month's menu.  When I pinned this, the comment stated that it was very addictive... It is very good, not exactly addictive, but very good.  Be sure to click here for the original recipe.  I switched it up some in the spice area but kept to the cooking concept.  I actually increased my chicken amount from her recipe but I didn't double all the ingredients.  For some reason I just felt that 1 1/2 cups sugar would be a bit much!  I am also hesitant to call this a "baked" recipe since it does require some partial frying.  I'll call mine Semi-baked... or maybe it should be half baked... you decide.

Semi-Baked Sweet and Sour Chicken

For the chicken coating:

6 boneless chicken breasts, cut into 1 inch pieces

1 teaspoon salt + pepper

11/2 cups cornstarch

1 teaspoon garlic powder

1 1/2 teaspoons onion powder

1/8 teaspoon cayenne pepper

2 eggs, beaten 

1/4 cup canola oil

For the Sweet and Sour Sauce:

3/4 cup brown sugar

1/2 cup ketchup

3/4 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

    Preheat oven to 325 degrees F.  Combine the cornstarch, salt, pepper,garlic powder, onion powder and cayenne. I missed the instruction part when it said, "Dip chicken into the cornstarch to coat then dip into the eggs."  I actually reversed the method and did the eggs first then into the cornstarch... it worked out perfectly.    Heat 1/4 cup oil in a large skillet and cook chicken until lightly browned but not cooked through.  Grease a 9 x 13-inch baking dish (I lightly spritzed with cooking spray) and place in browned chicken pieces. Put all of the sweet and sour sauce ingredients in a bowl, mix together with a whisk and then pour evenly over the chicken. The ingredients said to bake for one hour, but ours was done in thirty minutes.  I stirred the chicken twice during the baking time. 

Serve with rice and side vegetable.

Pinned there, done that challenge #1 - Hearty Black Bean Quesadillas with Lazy Spanish Rice

Sorry about the lack of blogging this summer.  Too much medical rubbish made for little blogging enthusiasm.   I was struggling with keeping the whole joy thing,  There has been much to be joyful about this summer, too... friends having babies, weddings, showers.... numerous cupcakes for the various events. Then Hubby and I took an amazing trip to San Francisco together.  He is an awesome traveling companion!

I'm a huge fan of Pinterest (perhaps addict would be the better word) but while pinning is fun, it will be much more fulfilling to actually do the recipes and projects I have pinned.  Therefore, I will be adding a new feature, "Pinned there, done that."  It will be a way to highlight many of the great ideas out there on Pinterest. And I don't know about you but I while I know that most all of the projects "pinned" are done by actual people, I like to know what ones can actually be done by amateurs, like me. I hope you will join me in our new adventure.
There are some other changes to come.  I hope you will continue to hang out with me!

Tonight I made a recipe I had pinned from BudgetBytes.blogspot.com (I have it pinned on my healthy cooking board).  I loved the idea of making a hearty black bean quesadilla!  I made them fairly close to her recipe but served with a side of creamy jalapeno ranch dressing that I made up.  Yummers! While it was filling enough to eat just the quesadilla (especially for mom and I) I served some lazy Spanish rice for the hubby and the boys to make it even more hearty.  Budget Bytes is an awesome blog and has several things I've pinned along the way.  Visit her site and share some blogger love :-)

  
 Fiesta Quesadillas
adapted from hearty black bean quesadillas by BudgetBytes.blogspot.com

2 cups frozen corn (thawed)
2 cans black beans, drained and rinsed
1 red onion, diced
2 cloves garlic, minced
2 packages taco seasoning
1 tablespoon dried cilantro
1 tablespoon bacon grease, optional
1/4 cup to 1/2 cup chicken broth, or water
10 whole wheat tortillas
2 cup cheddar and Monterey Jack cheese blend

In a large skillet,heat bacon grease over medium heat and add corn, onion and garlic; allow corn to slightly char and onions and garlic to lightly brown.  Add black beans, cilantro and taco seasoning, add broth (I felt this allowed the mixture to be less dry but is totally optional) and let simmer for fifteen minutes.

To assemble:
I like to slightly warm my tortillas to work with them.... especially if they have been in the fridge...
On half the tortilla add sprinkle some cheese (the amount is up to you... I used less than 1/4 cup per quesadilla) top with 1/2 cup bean mixture and sprinkle with a bit more cheese; fold over.  Repeat with remaining tortillas.  They can now be frozen once they are assembled.

I didn't freeze any as I made half of them and used the remaining black bean mixture with Spanish rice side dish I had made for a future casserole.
For cooking the quesadilla, I lightly sprayed a skillet with cooking spray and allowed the quesadilla to crisp up a bit.


Lazy Spanish Rice
1 cup long grain rice
2 cans Campbell's tomato soup
2 1/2 cups water
1 medium onion, diced
1/2 pound hamburger
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt

In a medium skillet, over medium heat, brown hamburger and onion; drain off excess grease.
In a 2 quart casserole dish, add rice, tomato soup, chili powder, smoked paprika, cumin and salt; mix together and add water.  To the rice mixture add the hamburger and onion mix and stir together to completely mix.  Cover and cook in microwave on high heat for ten minutes; cook for another fifteen minutes on half power (I have to use power fifty on my microwave).  Let set for five minutes then uncover, stir and serve.

Crazy Cooking Challenge: Roasted Jalapeno Ranch Dressing

We have the New and Improved Crazy Cooking Challenge this month.  One of the changes is that we are now able to use any recipe, not just a recipe from another "unprofessional" blog or we can create our own recipe.  That's the option I used for this last minute challenge; my own creation of Jalapeno Ranch Dressing.  Is it all that original?? I doubt it.  I mean, face it - there are just so many ways one can make ranch dressing.  I think I would have liked a little more oomph to it but since I need to be also preparing food my hubby will eat this worked out nicely.
 I served it over some bean quesadillas and thought it was the perfect addition to them.

Roasted Jalapeno Ranch Dressing

Makes a bit over 1/2 cup

1 to 2  roasted jalapenos, seeded

1 garlic clove

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon white vinegar

1/4 teaspoon dried dill

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

1 teaspoon Worcestershire sauce

2-3 Tablespoons milk

1/2 teaspoon salt

kosher salt, to taste

In a food processor, or blender, place in all ingredients and process until smooth.