My friend’s comments only confirmed what I had been feeling for a while. My to do list is large, but there are things on it that I haven’t been called to do. Though I thought I was doing a good job of committing my day to the Lord, I wasn’t. I’m slowly learning that I should do a better job of listening for His voice and heeding His reply. This means that as I’ve shifted my priorities, I’ve had to let go of a few things here and there.

As my priorities shifted, it became clear that God had set a new path before our family and I soon recognized that I didn’t want to miss one moment of the joy and excitement! So that I can devote my time and attention to moving along the new path God has clearly set before us and seize every opportunity He presents, I’m taking an extended blogging hiatus.

Last summer, we began our homeschool journey and though it is an awesome experience for us all, the teaching, preparation, and homeschool activities we’re involved in require much more time than I ever anticipated. I’m also moving into a new area of ministry within my church, and I want to make sure I have the time and energy needed utilize my gifts there. JT and I are prayerfully considering  growing our family, so we’re busy reading and praying for God’s will.  Finally, I’m working on a personal project that has recently gained momentum and I’d like to take time to  nurture it.

Over the past year and a half, I’ve had a wonderful time blogging! It has been my pleasure to share my observations, favorite recipes, and family stories with you. I thank you for stopping by to visit, taking time to read my posts, leaving such kind comments, and adding me to your blogrolls. Fellow bloggers have been a great source of education and inspiration to me and friendly readers have blessed me with encouraging words! I thank you all most sincerely!

I hope that I will be able to come back and post again. In the meantime, I pray that each of you will continue to get closer to God and embrace Him and the unique plan He has for your life!

The recipe is a bit long, but trust me, it’s worth the effort. To make preparation easier, use bagged shredded mozzarella cheese and jarred tomato sauce. Also, be sure to brine the chicken as it is what gives this dish such dynamic flavor. Until I tried this recipe, I had never brined chicken before, but I will seriously consider doing so from now on. Make sure you include the Panko bread crumbs as they add an extra crunch to the chicken’s coating. You should be able to find these bread crumbs in the International or Asian foods aisle of your local supermarket.

Slamma Jamma Chicken Parmigiana

4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
Olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
Tomato Sauce
1/4 cup minced Italian parsley, for garnish

Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.

Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.

Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.

Preheat the broiler.

Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.

Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.

On Christmas morning after all the gifts had been opened, our sunroom was full of children’s treasures. At one point, Sugar Plum surveyed the room, taking in the newness of the dolls, dollhouses, games, clothes, and craft kits. Shortly thereafter, she ran over and gave me an enormous hug and as she squeezed me she exclaimed, “Mommy, this is the best day ever!”

The next day as our family was en route to a fun Christmas gathering, from the back of the van Sugar Plum once again announced, “This is the best day ever!” After JT and I exchanged a knowing glance, he looked into the rearview mirror, caught Sugar Plum’s eye and said, “Today is the best day ever? Hmmm, I thought that was yesterday!” Without a thought, Sugar Plum offered a huge smile and cheerily informed us that “every day is my best day!”

Even in their simplicity, the words of a child often carry more wisdom than the words of an adult! A child’s naturally happy disposition and positive outlook makes it easy for the little one to view the world as a place of joy, happiness, and splendor. God desires that all of us, no matter what our age, adopt this joyful attitude daily. In Psalm 118:24, David reminds us of the importance of making each day our best day.

Some may wonder if it is possible for us to rejoice when the day brings disaster, discouragement, or doubt. Yes, it is possible and a little book of the Bible shows us why we can rejoice in the midst of sadness. Throughout its five short chapters, the book of Lamentations provides a sobering and gruesome account of what the Jews witnessed and felt as their city, Jerusalem, was destroyed by the Babylonians (2 Kings 25).

Lamentations describes how the citizens of Jerusalem watched in horror as people were slaughtered and starved to death. Furthermore, it notes the Jews’ deep devastation as they witnessed the looting and burning of the temple. Yet even in the midst of these horrific circumstances, the author of Lamentations offers a ray of hope in the middle of the book. The book’s most memorable verses, Lamentations 3:22-23 says, “Because of the Lord’s great love we are not consumed, for his compassions never fail. They are new every morning; great is your faithfulness.”

Every day can be our best day when we recognize that God’s love prevents us from becoming completely overtaken. Each new day provides fresh mercy from God and that is why we can rejoice! We are the King’s kids and we have the privileges that come from having a deep and true relationship with Him. We can rejoice because He showers us with love, faithfulness, patience, gives us direct and immediate access to Him through prayer, and offers us the promise of  eternal bliss in Heaven with Him. Isn’t that more than enough reason to jump for joy like a happy little child?

As a new decade begins, let’s embrace this new year God’s way by adjusting our attitudes and altering our prayers so that we can see the blessings in each new day the Lord provides. My heart’s desire is that each of us will take time to renew our commitment to the Lord and rejoice all 365 days of the coming year. Happy New Year everyone!

Photo: Courtesy of loswl (Flickr)

This bean soup is a family favorite. It’s thick, hearty, and filling. Once you add a side of cornbread and a green salad, you’ve got a fabulous meal that’s good for you and satisfying.

Hearty Bean Soup
1 (16 oz) package of dried navy beans
1/4 cup baking soda
7 cups chicken broth
1 smoked turkey wing or ham bone
1/4 cup onion, diced or 1 teaspoon onion powder
1 teaspoon black pepper
3 bay leaves
1 teaspoon garlic powder

Prepare the beans using the following method. Place beans in a large pot, cover with cold water, and bring to a solid boil for 10 minutes. Remove pot from the heat (do not drain) and set in the sink. Add baking soda and stir until the foam completely disappears. (Do not worry if the foam is green.) Drain the beans and rinse well with cold water to remove the flavor of the baking soda.

Place beans back in the pot. Add chicken broth, turkey wing, onion, pepper, garlic powder, and bay leaves. Bring to a boil, reduce heat, and simmer for 1 hour and 15 minutes or until beans are soft.  If soup is becoming too thick, you may thin it by adding extra chicken broth. Be sure to remove the bay leaves before serving.

Photo: Courtesy of Roger Smith (Flickr)

Our area was hit with a huge snowstorm yesterday, so this weekend the Thorpe family has been enjoying quality time together inside our cozy home. We’ve had a ball making Christmas crafts, playing boards games, and romping in the snow.

Those activities are enjoyable, but when bad weather hits, one of my favorite things to do is cook. This weekend, I’ve made two delicious big breakfasts using my new waffle maker, prepared a fabulously filling bean soup, and I am planning to bake Christmas cookies and cupcakes with the girlies this afternoon.

Though cooking is one of my favorite activities, washing dishes is not.  So as not to risk dishpan hands, I loaded up the dishwasher. Once the dishes were in, I reached under the sink to grab the dishwasher detergent and discovered we had none.

The lack of detergent irked me for three reasons. First, I found myself unprepared. I pride myself on maintaining a well stocked pantry and I have no idea how I slipped up and let the dishwasher detergent get so low! Next, since there is at least a foot and a half of snow outside, no one will be making a trip to the grocery store today. Finally, I wasn’t looking forward to washing that many dishes by hand.

Thankfully, the recollection of a conversation I’d had a few months ago saved me time. While at our homeschool cooperative, another mom and I were conversing about the joys of homemade laundry detergent. (Check out the recipe I use here.) During our chat, she explained that homemade dishwasher detergent works well and she shared the recipe she uses. I  scribbled it down on a piece of paper and stuck it in a drawer once I got home.

Earlier today, I retrieved the scribbled note and made my own detergent. Since the recipe includes some of the same ingredients as the laundry detergent, I was able to locate most of the ingredients in my pantry and laundry room. According to this mom, the salt acts as a scrubber while the citric acid or lemonade mix works to add shine to the dishes. She also recommends adding vinegar to the rinse compartment to at least 1 cup of vinegar in order to combat any haze, buildup, film, or water spots that may be left on the dishes.

I’m now a fan of homemade dishwasher detergent! It worked well and costs much less than the Cascade detergent I used to love!

Powdered Dishwasher Detergent
1 cup Borax (20 Mule Team)
1 cup washing soda (Arm and Hammer Super Washing Soda)
1/2 cup Kosher salt
1/4 cup citric acid or 4 packages unsweetened Lemon Kool Aid

Use 2 tablespoons per load.

Photo: Courtesy of justmakeit (Flickr)

While at the potluck, I tracked down the creator of the fabulous salad and asked if she would mind sharing the recipe. Andrea happily agreed to share the ingredients and I prepared the salad last night. It was just as good as I’d remembered and when I took it to my MOPS dinner meeting last night the ladies raved about it and ate all but a 1/4 cup! (I’ll be enjoying that little bit with my lunch today!)

Andrea suggests using a light olive oil as she finds the flavor of regular olive oil to be a bit too strong. If a light olive oil is not available, she recommends using 2 tablespoons olive oil and 2 tablespoons vegetable oil.

When preparing the salad myself, I found a single preparation of the vinaigrette was plenty to dress the salad. When dressing the salad, I recommend adding the vinaigrette a little at a time and tossing the salad in stages so as not to overdress it. Keep in mind that many people have nut allergies, so you may wish to serve the walnuts on the side. Consider varying the salad by using spinach instead of mixed greens and adding a cup or so of dried cranberries.

If you’re really into salad and you want to take yours to a new level, visit the Dole Salad Guy. He will introduce you to the tastes and textures of various salad mixes and provide you with salad recipes and salad pairings for you and your family to enjoy.

Vinaigrette
2 tablespoons sugar
2 tablespoons red wine vinegar
1/4 cup light olive oil
1/2 teaspoon salt
1/8 teaspoon hot sauce
1/8 teaspoon pepper
1 teaspoon dried parsley

In a container combine all ingredients. Cover and shake until blended. Set aside for at least 45 minutes to allow the flavors to combine. Shake again before serving.

Mixed Greens with Mandarins and Walnuts
1 bag mixed greens (16 ounce)
2 (15 ounce) cans mandarin oranges, drained
1 small red onion, chopped
1 pint grape tomatoes
1 1/2 cups chopped walnuts

In a large bowl, combine the ingredients. Toss well to coat with the vinaigrette and serve.

Photo: Courtesy of The Gifted Photographer (Flickr)

I’m hosting Christmas dinner this year, so over the weekend I finalized my menu. On Saturday as I was flipping through my recipe file, I pulled out the recipe for the Savory Cornbread Stuffing I’ll be serving this year.

I love to eat stuffing but I admit my experience with making stuffing had been limited to the convenient stovetop variety. However last year, I discovered a stuffing recipe, adapted it to suit our pantry’s contents and our family’s taste buds, and served it during Christmas dinner.

After tasting the stuffing that day, my eighty-four year grandmother said to me, “Andrea, this is some of the best stuffing I’ve ever had.” Now my grandmother has savored well over 150 Thanksgiving and Christmas dinners, yet her granddaughter’s stuffing was “some of the best” she’d “ever had!” When a recipe receives a compliment from the family matriarch, an experienced cook, it’s a keeper to me!

If you’re a fan of stuffing, I highly recommend this recipe. It tastes a bit more work than the stuffing you’re probably used to, but I can assure you, it’s well worth the preparation time.

Savory Cornbread Stuffing
4 (8.5 ounce) packages Jiffy cornbread mix
4 tablespoons butter
2 cups celery, chopped
2 cups onion, chopped
1(14.5 ounce) can chicken broth
2 (10.5 ounce) cans cream of chicken soup, undiluted
3 large eggs, beaten
3 teaspoons poultry seasoning
2 teaspoons garlic powder
1 teaspoon pepper

Prepare cornbread according to directions on package. Cool and crumble.

Preheat oven to 350 degrees. Heat butter over medium heat. Add celery and onions and sauté until tender (about 5 minutes).

Combine celery, onion, cornbread crumbs, and remaining ingredients in a large bowl. Spoon lightly into a greased 13×9 inch baking dish. Bake for 1 hour  or until a knife inserted in center comes out clean.

Photo: Courtesy of rainbreaw (Flickr)

Not too long ago, while sitting in our sunroom, I heard a disturbing noise. It sounded as if something was trying to scratch its way up through the floor. After few more minutes of careful listening, I realized that an animal had gotten trapped underneath the sunroom and behind the lattice fence surrounding it.

I moved over to the window to see if I could spot the animal trying to free itself. When I peered out, I could see the fence rattling violently as a rabbit tried to push its way to freedom. Its initial efforts were unsuccessful so the rabbit then attempted to chew its way through the lattice.

Later in the day, my husband ventured out to see if he could help set the rabbit free and save the lattice from destruction. After a short time JT reentered the house and explained that he had found the rabbit and the large hole through which the rabbit had entered. JT further explained that the rabbit could easily escape through that same hole provided it calmed down enough and got its bearings straight.

Have you ever found yourself in a situation similar to the rabbit’s? I know I have. It’s easy to become overwhelmed by the latest problem life hurls at us. Before we even fully recognize it, we’ve convinced ourselves that we’re trapped and we then frantically expel precious time and energy trying to extricate ourselves from the situation.

Often times our first inclination is to try and handle the problem alone. Unfortunately, when we do so, the results are usually detrimental. We become so fixated with trying to push, scratch, scrape, and claw our way out of misery, that we drain our strength and lose our focus. It is only when we settle down that we see that God is near. He is there all the while. Watching. Waiting. Beckoning. Ready to come to our aid when we stop trying to claw our way out.

Are you in the midst of a challenging situation? Are you devising plans to escape the trouble independently? Like the rabbit, have your futile escape efforts left you bruised, battered, frightened, and worn out? If so, I encourage you to do three things:

Give up your misplaced dependencies. Stop relying on outside sources to rescue you. None of us will ever be able to find true peace, joy, value, happiness, or refuge in external things. The only way we can experience these things fully is when we depend God, the One who dwells inside every believer.

Banish foolish notions and futile efforts. We can’t fix this our problems independently and no amount of scratching and clawing will improve the situation. We must admit to the Lord that we’re in a mess and tell him that we’re not content to stay there. He is our omnipotent Father and already knows all about every situation we find ourselves in, but He wants us to talk directly to Him. We must pour out our hearts in prayer, tell the Lord how we found ourselves trapped in such a difficult situation, and ask Him to provide a way of escape.

Embrace the Lord. Ask Him for guidance and direction. As we travel the road to freedom, we must not grumble about the way of escape. Many times the road leading to the problem was complex, and the way out will be just as complex. Along the way we may experience chastening, so we must be prepared to accept it and continue moving along.

As we do these things, we will experience peace and eventually freedom. We can rest our worn and weary bodies and relax knowing that our Savior will make a way of escape for us!

Valerie and I usually ordered the same thing each time we visited the diner. No matter what the time of day, Valerie often opted for a short stack of pancakes while I preferred Chicken Souvlaki, a popular Greek dish consisting of grilled and sliced meat placed inside a pita along with vegetables and a yogurt cucumber sauce.

These days, I can’t slip away to the diner as often as I’d like to, so I’ve learned how to create Chicken Souvlaki at home. It is a fresh and healthy dish that almost always satisfies my diner craving.

When preparing the sauce, be sure to use Greek yogurt as it’s thick consistency will ensure a creamy sauce. To save calories use low fat Greek yogurt (it’s still thick) and low fat sour cream. Neither JT nor I find the sauce’s taste to be compromised by the low fat substitutions.  The traditional way to serve Chicken Souvlaki is on pita bread, but I’ve found that it tastes just as great when served inside a flour tortilla.

Chicken Marinade
4 boneless skinless chicken breasts
1/2 cup lemon juice
2 tablespoons olive oil
2 teaspoons minced garlic

Tszatziki Sauce (yields about 1 1/4 cups)
1/2 medium cucumber, peeled, seeded and finely chopped
1 teaspoon Kosher salt
8 ounces plain Greek yogurt
2 ounces sour cream
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill

Assembly
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1 cup crumbled feta cheese

Prepare the chicken marinade by combining the lemon juice, olive oil, and garlic in a small bowl. Place chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for at least 1 hour.

Remove chicken from marinade and place in grill pan. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow it to rest about 10 minutes before slicing into thin strips.

Prepare the Tzaztiki sauce. Toss the cucumber with kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, olive oil, red wine vinegar, minced garlic, and dill. Place the cucumber in a clean towel and squeeze the cucumber to remove any excess water. Stir cucumber into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Place pita rounds on the grill pan, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, and olives on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Photo: Courtesy of zorbs (Flickr)

Over the weekend, I had a strong craving for spinach artichoke dip so I had to make some. This dip is a creamy classic, but is often packed with tons of fat and calories. Though ingredients such as cream cheese and sour cream make the dip delectable, over consumption of these same ingredients can clog arteries and add inches to the waistline.

After finding several calorie laden recipes for spinach artichoke dip, I decided to rework a few of the recipes to see if I could create a more healthful version. My version is still creamy, but uses lower fat ingredients. JT could not tell lesser fat ingredients had been substituted for full fat ingredients.

The holiday season is here and you’ll probably find yourself hosting a few guests between now and the new year. Consider serving a new great dip this season. Save the onion dip for the kids and offer the adults a more mature dip for their crudite.

Spinach Artichoke Dip
1 (8 ounce) package Neufchatel cream cheese, softened
1/2 cup lowfat sour cream
1-2 dashes hot sauce
1 teaspoon lemon juice
14-1/2 cup grated Parmesan cheese
2 teaspoons minced garlic
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained, rinsed, and chopped
7 ounce jar roasted red peppers
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1/4 cup shredded mozzarella cheese
1/4 cup Monterrey Jack cheese

Preheat the oven to 350 and lightly coat a baking dish with nonstick spray.

In the blender, combine the cream cheese, sour cream, hot sauce and lemon juice. Pour mixture into a medium size bowl. Stir in Parmesan cheese, garlic, salt, and pepper. Gently stir in the artichoke hearts, roasted peppers, spinach, mozzarella cheese, and Monterrey Jack cheese.

Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 25 minutes or until lightly browned.