White Chocolate Macadamia Nut Cookies

These are one of Matt's favorite cookies, the kids and I don't mind them either ...

1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
1/2 tsp salt
2 large eggs
2-1/2 cups all-purpose flour
1 tsp baking soda
10 ounces good quality white chocolate, chopped into chunks
1 cup toasted macadamia nuts, chopped into chunks

Preheat oven to 375*.  Line 2 heavy large baking sheets with parchment paper.
Using and electric mixer, beat the butter, sugars, vanilla and salt in a large bowl until creamy. Add the eggs one at a time and beat well.
Combine the flour and baking soda in a small mixing bowl.  Gradually add to the butter mixture, beating just until blended.  Stir in the chocolate and nuts.
Drop large rounded tablespoonfuls on the dough onto the baking sheets.  Bake 8-10 minutes or until the edges are golden brown and the centers are set.  Cool slightly, remove from the baking sheet and transfer to a wire rack to cool.

Recipe courtesy of kitchendaily.com.

Shrimp Scampi and Zucchini & Yellow Squash Casserole

This is an Italian dish Matt loves, well he loves just about anything with seafood in it and the casserole goes along with it very well.  I also made garlic bread.  Both dishes are easy to make.  Enjoy!!

Shrimp Scampi

1/4 cup olive oil
1/4 cup butter
1 pound shrimp, 16-20 count, peeled and deveined
Salt
Black Pepper
4 cloves garlic, minced
1 tblsp chopped fresh oregano
2 tblsp chopped Italian parsley
1/2 cup bread crumbs
1/4 cup grated pecorino
Juice of 3 lemons
1 pound cooked linguini

Add the oil, butter and garlic to a large saute pan and heat to medium.  When oil is hot and the garlic fragrant, add the shrimp and a couple pinches of salt and pepper.  After 2-3 minutes add oregano and parsley and saute.  Keep turning the shrimp so both sides cook evenly and the shrimp is pink and cooked through.  When shrimp is done, a couple minutes longer add the breadcrums and cheese, turn to coat well.  Add the lemon juice stirring all to combine well. Serve over mounds of cooked pasta.
Note:  Have pasta ready before cooking shrimp, toss pasta with a little bit of olive oil to keep from sticking.


Zucchini & Yellow Squash Casserole

2 each medium zucchini and yellow squash, approx 2 lbs
1 tsp salt
1/4 cup sundried tomato pesto
1 tblsp chopped oregano
1 tblsp chopped parsley
1/4 cup good olive oil
1-2 large shallots, thinly sliced lengthwise
1 cup breadcrumbs
1-1/2 cup shredded Fontal or Bel Paese cheese (can also use Asiago)

Preheat oven to 400*.  Thinly slice (less than 1/4") the zucchini and yellow squash into circles.  Toss squashes with salt and let sit in a colander to drain 15 minutes.  Pat dry.
In a large bowl, stir together the pesto, herbs, olive oil and shallots.  Add the squash and combine all well.  Pour into and 8"x12" shallow baking dish.  Cover with foil and bake 20 minutes.
In the same bowl you used to toss the squash, and without wiping out, toss the breadcrumbs and cheese together, absorbing the oil left in the bowl.
Remove the foil from the squash and top with the crumb/cheese mixture.  Bake and additional 20 minutes, uncovered.  Let rest 10 minutes before serving.

Recipes courtesy of TLC.com

Family Inspiration - 30 Mar

If the salvation of our children is really that vital to us, then our spiritual training should begin before they can even comprehend what it is all about.

Jesus said, "Let the little children come to me.  Dont' stop them, because the kingdom of heaven belongs to people who are like these children"
Matthew 19:14

March Book List

YOU The Owners Manual; Michael F. Roizen, MD & Mehmet C. Oz, MD. An insider's guide to the body that will make you healthier and younger.  This book is very informative, but Dr. Oz tends to use too many "funny" comparisons and it got annoying, but I still learned alot.

All New Square Foot Gardening; Mel Bartholomew.  A fantastic book that teaches you a whole new way of gardening and how to grow more in less space.  I'm utilizing the information I have learned in this book in our own garden this year.

Heaven is for Real; Todd Burpo. A little boy's astounding story of his trip to heaven and back.  I couldn't put this book down and read it in two nights.  It's a must read for everyone.

The Purpose Driven Life; Rick Warren.  A 40 day journey to discover Gods purpose for your life.  I really enjoyed reading this book and the dicovery.

Remembering Grandma Gr

My brother Jordan and sisters Brianna and Caytlin lost their maternal grandfather Saturday to Alzheimer's.  All my love and prayers go out to them and their family.  He is in a much better place now, with our Lord Jesus Christ.
Alzheimer's is a terrible disease, I lost my own maternal grandmother, my Grandma Gr, to the disease on May 5, 2009, the day after Jacob was born.  Although that was the day her body finally gave up, I lost her to the disease years before that day.  I guess that's why I didn't cry when I was told she had passed, I was relieved that she could finally have some peace, to be in heaven with her brother and other loved ones that had gone before her.  Alzheimer's is awful, it takes your mind years before your body gives out and I can't imagine living like that.  To see someone you love suffer that way is just heart breaking.  I admit, it was very hard for me to see my grandmother like that, because to me that wasn't her.  In a way, I was mourning her years before the Lord took her.  I have had moments of tears thinking about her, wishing she could have met Matt and our beautiful kids.  I know she would have LOVED Matt, he was her kind of guy and she would have doted over her great grandchildren, just like she did my brother and I.  That's when I really miss her, thinking about what we didn't get to share with her.  While we were going through some boxes in the basement a couple of weeks ago, I found a letter my Grandma Gr had written to me when I moved to Ohio.  I had forgotten about the letter, but it gave me great joy to find and read it, reminding me just how much she loved me, it felt like she was giving me a hug from heaven.  And I just sat and cried for a moment, knowing she's up there, with her mind in tack living it up with her baby brother and her family ... and they are all looking down on us smiling.

Family Inspiration - 16 Mar

I usually write or quote scripture related to raising a family, marriage or children.  But I found this very helpful and decided to share it. Thank you to my friend that sent it to me.

"But I tell you who hear me:  Love your enemies,do good to those who hate you, bless those who curse you,pray for those who mistreat you"

(Luke 6:27-28).

Even when we say, "I forgive you," many of us have a difficult time not thinking about what others have done to hurt us... It is very difficult simply to stop thinking about an unpleasant experience.  Instead, we must replace negative thoughts and memories with positive ones... Every time you begin to dwell on or brood over what someone else has done, ask for God's help and deliberately pray for that person or think of something about the offender that is "true, noble, pure, lovely, admirable, excellent, or praiseworthy."

Taken from  The Peacemaker: A Biblical Guide to Resolving Personal Conflict
by Ken Sande, Updated Edition (Grand Rapids, Baker Books, 2003) p. 220-221

Food for Thought

Would people describe you as rebellious?  If so, in what way?  If not, why?

Rebel is not the way most believers would describe themselves these days.  It's just a stone's throw from rebellious, and we surely wouldn't want to lean in that direction.  But even a cursory reading of Jesus' words show just how rebellious the Christian life is.  He tells us to go totally cross-grain to the way of this world -- do the counterintuitive thing.  So put on your James Dean jacket, slick your hair back, re-read Jesus' words and let's redeem the word rebel. But remember our cause -- reconciliation with God.

Ken's encouragement to use the replacement principle is exactly what Jesus is referring to in Luke 6.  Instead of hating those who hate you -- negate the hate with doing good.  When you want to curse those who are cursing you, rearrange your four-letter words so that they spell bless.  And all those who mistreat you?  Replace your "I'm gonna' gitcha'" scheme with "Lord, have mercy."  But be warned -- people don't like rebels, and they usually want to make them go away.  This kind of godly rebelliousness may leave your James Dean jacket in shreds, your hair may lose all its slick, and it just might get you persecuted.  There's a pretty good precedent for that.  But remember our cause -- the peace of God.  God's true rebels are not necessarily the popular and successful, but the hated, cursed and mistreated; those who stay true to the cause no matter what.  And the cause is peace.  Peace has a face (and it's not James Dean's).  "For he himself is our peace" (Ephesians 2.14) -- Jesus himself replaces justice with mercy and condemnation with freedom.  What a rebel!

From: Peacemaker Ministries

Cheesy Lasagna Rolls with Spinach & Ricotta

I love this dish, it's simple and tasty.  I got it from Whole Foods.

Salt
1/2 pound (8-10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1-1/2 cups prepared marinara sauce
1-1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Preheat oven to 400*F.  Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes.  Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside.  Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach.  Starting at one end, roll up the noodle snugly then arrange in pan either seam side down or with the rolls close enough together to hold each other closed.  Repeat for remaining noodles. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until olden and bubbly, 20-25 minutes.

Serves 4 to 6.  ENJOY!

Family Inspiration - 11 Mar

Biblical principles offer the most healthy approach to family living - even turning stress to our advantage.

Your word has revived me and given me life.
Psalm 119:50

Orecchiette with Peas, Pancetta & Cream

I got this recipe from Delallo Italian food company's 2011 calendar. 
It's creamy, fresh and yummy.  Enjoy!

1 lb. Orecchiette Pasta
1 tbsp extra virgin olive oil
4 tbsp butter
1 small white onion finely diced
1 garlic clove minced
2 cups frozen peas, thawed
2 tbsp chicken stock
1 cup light cream
1/2 lb. pancetta, 1/4" thick cubed into small pieces
1/4 cup parmigiano-reggiano, grated
salt and pepper to taste

Bring a large pot of water to a boil.  Add salt, then pasta.  Cook until al dente. (follow package instructions) Drain in a colander.

Meanwhile, in a small saucepan, heat the olive oil and garlic.  Once hot, add the pancetta and cook until golden brown.  Set aside in a dish.

In the same pan, melt the butter over medium heat until frothy.  Add the onions and cook until soft.  Add the chicken stock and salt/pepper to taste.  Stir in the pancetta and cook for about 2 minutes.  Mix in the cream.  Bring to a low simmer and cook for 5 minutes until slightly thickened.

Pour the cooked pasta into the saucepan.  Toss well to coat the pasta with the sauce.  Lastly, stir in the peas and cheese.  Transfer to a warm serving bowl.

Top with grated cheese.

Serves 4

Spring Time News

I'm excited to announce two new items I will be adding to my blog.

First - We are planting a garden this year.  The kids and I are very excited ( I think Matt is too) to get our hands dirty and plant our own food this year.  We are also going to be doing some over hauling to our yard and installing a rain water system so we can preserve water and utilize the rain water to water our garden.  We are combining resources with our neighbor Lynda, so we should have some really good produce coming out of our gardens.  I will post "before" pictures of the areas we will be working in and post pictures of our progress and what we've grown and what we've done with the produce.

Second - I'm going to redecorate our Home.  I've gotten the OK from our landlord to paint the entire house on their dime. (How exciting is that?!?!) And they are also going to refinish the hardwood floors in the dining room and living room.  I will post before and after pictures of each room as it is done.  I'm going to start painting in the dining room and kids room.  Madalynn has been begging me to paint their room for months, she picks out paint chips every time we go to a home store.

So, my spring will be busy as will our summer.  I'm really excited and looking forward to seeing it all completed.  And I know, I haven't kept up on my cooking blogging, but I promise to get back into the swing of things and continue my Italian cooking this weekend.

Lemon Upside Down Muffins

These muffins are good served warm or cooled.  They are a very pretty muffin, great for an Easter brunch or just something special for your family and friends.
I used Meyer lemons in the recipe because they are in season and are a favorite amongst gourmet cooks and dessert chefs.  But using regular lemons will give you just as good a muffin.
Meyer lemons are a cross between a lemon and a mandarin orange.  This gives you a traditional flavor of a lemon and the sweetness of an orange. 

3-4 lemons (3 regular lemons / 4 meyer lemons)
1 tblsp water or lemon juice
about 3/4 cup sugar
6 tblsp unsalted butter
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk

Pre-heat oven to 400*. Grease 18 muffin cups.

Finely grate the zest from the lemons, removing only the bright yellow portion of the peel. Set lemons aside.  Combine the zest, the water/lemon juice, and 1/4 cup of the sugar in a small suacepan.  Stir over meduim heat for 2 minutes just until the sugar dissolves.  Add the butter and stir until melted, about 1 minute longer. Set aside.

With a sharp knife, remove and discard all the remaining peel from the lemons.  Cut the lemons crosswise into slices about 1/4 inch thick; discard any seeds.  You will need 18 nicely shaped slices.  Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top.

In a bowl, stir together the flour, baking powder, baking soda, and salt.  Set aside.  In another bowl, whisk together the eggs, milk and the reserved lemon mixture until smooth.  Add the combined dry ingredients and stir just until blened.

Spoon the batter into the prepared muffin pans, filling each cup about 3/4 full.  Bake until a toothpick inserted into the center of a muffin comes out clean, 12-18 minutes.  Immediatley invert the pans onto wire racks. let cool in the pans for 3-5 minutes, then lifte away the pans; muffins should fall out.  If they resist, nudge them with a knife.  If you like, cut a slice from the top of each muffins so that it will sit flat on the plate.  Drizzle with lemon glaze once while still warm, a second time when completely cooled.

Lemon Glaze
1 cup confectioners sugar, sifted
2 tlbsp lemon juice, or more if needed
2 tsp lemon zest
1/4 tsp vanilla extract
pinch of salt
Combine all of the ingredients in a small bowl and whisk until smooth.  If glaze is too stiff, add a few drops more juice.

Family Inspiration - 4 Mar

Children don't have to earn our respect; they don't have to qualify; they don't have to impress us.  They have it just because they have it.

Children are a gift from the Lord; babies are a reward.
Psalm 127:3