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Real family life in the rural world

18 May 2013

Italian Pasta Salad

My favorite part of a cookout buffet is all of the salads.

Italian Pasta Salad
 
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This salad is light and yet full of great flavor. It makes a great side for those summer cookouts, but can easily be a meal of its own.
Author:
Recipe type: Side
Cuisine: Italian

Ingredients
  • 1 lb Fusilli or any of your favorite pasta
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ cup stuffed green olives, sliced (I like garlic or blue cheese stuffed)
  • ½ cup kalamata olives, sliced
  • ½ cup black olives, sliced
  • 1 cup cherry tomatoes, sliced in half length ways
  • 2 Tbsp olive oil
  • 2 Tbsp fresh chopped Italian parsley
  • 2 Tbsp fresh chopped basil
  • 1 cup cubed mozzarella
  • ¼ shredded Parmesan
  • 1-2 tsp Kosher salt
  • cracked pepper to taste

Instructions
  1. Boil pasta according to package directions.
  2. In the mean time slice peppers and place in colander intended to drain pasta.
  3. Slice olives, tomatoes, mozzarella, basil and parsley and set aside.
  4. Pour cooked pasta in colander over peppers to drain.
  5. Pour pasta and peppers in a large bowl. Add olives, tomatoes, basil, parsley, olive oil and stir.
  6. Add in Cheeses, salt & pepper.
  7. Serve at room temperature.

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18 May 2013

Chloe is on the Mend

Last week it was really hard to watch my spunky Little Red as she was fighting off infection that was hitting her little body pretty hard.  I sat in the hospital watching her and playing over in my mind all that has been going on in our lives on the several days leading up to her stay.  We as a family have been going hard with end of the school year activities.  This year has been different for our family as I took on the responsibility of a full-time job outside of our home.  Things have been for lack of a better word “crazy” around our house.  I had moments of mom guilt, wondering if I had not been working would I have noticed sooner that the sparkle in her eye was gone?  It was soon clear that I could not have stopped the infection from hitting my little Chloe.  I could not control her fever, her body, how her body did or did not react to the medication.  I can only give my best and as a friend recently said “I can give my not enough and God will make it more than enough”.  Chloe is now home and on the mend and I thank God for letting me give my not enough as Chloe’s mom and making it more than enough.

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Chloe held tight to the bear that greeted her when she entered the hospital room.

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Big sister sent her Stompeez and Dad brought her a malt. Those things sure seemed to brighten her day.

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18 May 2013

Talent Show

With the end of the school year comes the hustle and bustle of activities.  While I don’t have much free time, I do enjoy watching my children.  Last week Mikayla got participate in a skit and a dance routine at her school talent show.

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18 May 2013

Track Meet

One of my favorite things to watch my girls do is compete in sports.  Recently Chloe and Lilly competed in an area Track Meet.  I enjoyed seeing the differences in their personalities shine.  Chloe likes to compete and enjoys the time with her friends.  When I watch her I see natural talent that gives me just a bit of excitement.  Lilly on the other hand just loves to be among friends.  She has no worry of winning or losing.  Everything she does is with a smile on her face that spreads joy to anyone who sees her.  This was another opportunity for me to see my daughters as unique individuals who look at things differently.  I praise God for the gift of motherhood that he has bestowed on me.

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11 May 2013

Running for the Prize

Yesterday two of my daughters competed in an area Track Meet.  It is an event that they anticipate all year long.  I love listening to their conversations and the conversations of the other kids who are also competing.  The attitude of these kids reminds me of the attitude that Christ wants to see in us.  When the kids step up to a starting line they don’t seem to talk about who they can beat and leave behind.  They instead talk about doing their best.  They ask themselves if they can do better than they did the time before and if they are giving all they can.  It is a blessing to see them do their best, but even more to see them encourage one another  and at times encourage someone they have never met.

 Hebrews 10:24-25  And let us consider how we may spur one another on toward love and good deeds, not giving up meeting together, as some are in the habit of doing, but encouraging one another, and all the more as you see the Day approaching.

As Christians God has presented us with a goal.  We are running The Good Race.  This race is not for beating others to the finish, but for growing in Jesus Christ and having a rightness that only comes from God on the basis of faith.

Philipans 3:10-14  I want to know Christ, yes to know the power of his resurrection and participation in his sufferings, becoming like him in his death,  and so, somehow, attaining to the resurrection from the dead.   Not that I have already obtained all this, or have already arrived at my goal, but I press on to take hold of that for which Christ Jesus took hold of me.  Brothers and sisters, I do not consider myself yet to have taken hold of it. But one thing I do; Forgetting what is behind and straining toward what is ahead, I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.

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What a belssing to see that their goal was not to leave everyone behind, but to be sure that they themselves gave all they could in that moment.

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09 May 2013

Shrimp Ceviche

 

Shrimp Ceviche
 
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Delicious as an appetizer or as a light summer meal
Author:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8

Ingredients
  • ½ cup fresh lime juice (from about 3 limes)
  • 2 tablespoons fresh orange juice
  • ¾-pound cooked shrimp, peeled, deveined, and finely chopped
  • 1 cup finely chopped roma tomato, seeds removed
  • 1 medium avocado, peeled and diced
  • ¼ cup finely chopped red onion
  • 1 tablespoon chopped jalapeno pepper, seeds removed
  • 3 tablespoons finely chopped cilantro
  • Kosher salt and freshly ground black pepper
  • Olive oil

Instructions
  1. Mix the lime and orange juice in a medium-sized glass bowl. Add the shrimp, cover and let chill for about 2 hours in the refrigerator.
  2. Remove shrimp from the refrigerator and gently mix in the tomato, onion, pepper and cilantro, cover and return to the refrigerator to chill for about 1 more hour.
  3. Drizzle with a bit of olive oil and season generously to taste with salt and pepper.

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08 May 2013

Lilly’s Locks of Love

As I sat watching Lilly get her hair cut today tears stung my eyes and my heart beamed with joy.  I kept replaying in my mind the last two weeks of conversations that had lead to this very moment.  Lilly’s excitement about having her hair cut and then her fear of the same.  What I have captured most in these conversations is the power that young girls have to influence the hearts and minds of even younger girls like my Lilly.  The conversation about cutting Lilly’s hair started after an older girl in the 6th grade had gotten her hair cut and donated it to Locks of Love.  Lilly who is a kindergartner thinks the 6th grade girls at school are the best heroes around.  They lift her up when she is feeling down, and hug her in just the right way to send a smile across her face.  I love to see Lilly’s face light up when the 6th grade girls walk into a room.   So, when Lilly asked about Locks of Love we were able to point to the example of her older buddy.  She was so excited to do something for someone else just like her 6th grade hero.  In light of the massive amount of negativity there is today when it comes to young leaders, it is a blessing to see young ladies influencing my young daughter to let go of something that she treasured as much as her long locks of hair so that someone else could be blessed in return.

As time goes by I will always look at the young ladies impacting my Lilly and remember:

1 Timothy 4:12 Don’t let anyone look down on you because you are young, but set an example for the believers in speech, in conduct, in love, in faith and in purity.

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For more information check out Locks of Love

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06 May 2013

Fresh Guacamole

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Fresh Guacamole
 
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Author:
Recipe type: Appetiser
Cuisine: Mexican
Serves: 10-12

Ingredients
  • 4-6 medium avocados
  • 1 bunch green onions
  • 2 roma tomatoes
  • 1-2 jalapeno peppers
  • 1 bunch cilantro
  • 1 Tsp kosher salt
  • 1 Tbsp lemon juice

Instructions
  1. Half avocados and remove seed, cube the avocado and then scoop out with a spoon into a bowl.
  2. Seed and dice tomatoes and jalapenos. Chop onion and cilantro.
  3. Combine all of the ingredients and stir together. Drizzle with lemon juice.
  4. Serve with your favorite tortilla chips

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06 May 2013

Jalapeno Tequila Lime Chicken

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Jalapeno Tequila Lime Chicken
 
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This chicken is so tender and full of flavor!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6

Ingredients
  • 4-6 boneless, skineless chicken breasts
  • 1 jalapeno, diced, seeds removed
  • ¼ cup lime juice
  • ¼ cup tequila
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • pepper to taste
  • 1 cup shredded pepper jack or colby&cheddar cheese
  • 2-3 Tbsp fresh cilantro

Instructions
  1. Place chicken, jalapeno, lime juice, tequila and oil together in a zip-lock bag of large bowl and seal or cover. sprinkle with salt & pepper.
  2. Place in refrigerator for 1-3 hours. Do not leave overnight.
  3. Preheat grill to ~375.
  4. Grill chicken 5-6 minutes per side or until the internal temp. reaches 165~.
  5. When about 2 minutes remain in cooking time place some cheese on each chicken breast.
  6. Let chicken rest before slicing.
  7. Garnish with cilantro.
  8. This is great served with rice or your favorite tortillas.

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06 May 2013

Spanish Rice & Beans

 

Spanish Rice & Beans
 
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This rice dish makes a great addition to any Mexican themed meal.
Author:
Recipe type: Side
Cuisine: Mexican
Serves: 10-12

Ingredients
  • 2 cups uncooked rice
  • 3½ chicken broth or water
  • 1 can chili beans
  • 1 can tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • 1 cup shredded cheese
  • Diced green onion and cilantro for garnish

Instructions
  1. Combine ingredients into a deep pan.
  2. Bring to a boil and stir.
  3. Cover and reduce heat to low.
  4. Cook covered 20 minutes.
  5. Turn off burner. Remove lid and stir.
  6. Add cheese on top and cover and let sit on warm burner for an additional 5 minutes.
  7. Garnish with onion and cilantro

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