WHEW! Thank goodness January is....

In the past month...

Car breaks down...
Mom falls...dislocates her shoulder and whacks her head.
Mom's dementia accelerates...
Car breaks down...again.
Washing machine's sensor malfunctions...house floods. All the
 floors are warping and need to be replaced.
Car breaks down...again! (Why can't they find the source of
 the problem???)
AC is down...again. (Hey, it's 80+ degrees here! And it's pollen season until the end of March!)
Dishwasher breaks...
Front door has issues...
Rowdy, my dog and constant companion for 11 years, has
 been diagnosed with lesion(s) on his brain... 
Mediation for our home is in 2 weeks...(after a 5 year battle
 with the bank)

All these things are DISTRACTIONS!

They distract me from the really important stuff...

They have inhibited my creative spirit...


Yes, occasionally, I feel sorry for myself...occasionally, I dwell on the bad stuff (and there's a lot more, I could list)...but then, I am reminded of the wonderful family I have...my loving husband...three well-grounded sons...sweet daughters-in-law...a beautiful granddaughter...a strong marriage...a man who joyfully supports me in all my eccentricities...my health...the fact that we have a job and can once again pay all our bills (and good prospects for rebuilding our reserves and retirement funds)...a home (for now and good prospects for keeping it)...wonderful friends...and so many more blessings...

Yes...I am filled with JOY!

All the troubling things...the distractions...are temporal. They will resolve themselves in a short while. As an old friend once pointed out...our trials are but a dot on the timeline of eternity. I am being prepared...molded...formed into the woman I am meant to be...

The important thing is...how I deal with distractions. Do I get so caught up in them that I am dwelling on the negative? Do I rant and rail?

This morning, I read a wonderful article in my daily devotional. It was talking about "cussing thoughts". In the article, three questions were given for us to ask ourselves...

• Is this thought in line with truth?
• Is this thought in line with who I am?
• Is this thought in line with who I want to be?

*Women of Faith/ Lysa TerKeurst  (BTW It's a great article!)
http://us-mg6.mail.yahoo.com/neo/launch?.rand=ehtl53p4vl3ob#mail

These are really good questions...and they are definitely helpful, especially when dealing with the distractions in your life. Do I want to rail at all the "distractions"? Yes!  But then, is this the woman I want to be? Bitter...complaining...unhappy with life? NO!

I CHOOSE JOY!

Consider it all joy, my brethren, when you encounter various trials, knowing that the testing of your faith produces endurance. And let endurance have its perfect result, so that 
you may be perfect and complete, lacking in nothing. James 1:2-4


I am a work in progress...

A JOY-FILLED NEW YEAR!!!

This is what I wish for each and every one of you...a "JOY-FILLED" New Year.

As I thought about it (after the idea was put in my head, by a friend), I began seeing "Happy" New Year as lacking. Yes, we all want happiness in our lives....but the original 14th century meaning of the word "happy" meant lucky, favored by fortune, prosperous. From HAP...meaning chance or fortune. In the 1500s, the meaning changed a bit... to great wealth AND silly. (source: Online Etymology Dictionary)

As words were translated from Greek or Latin, a majority of the European words for "happy" were first translated to mean LUCKY (Lucky Charms?).  

The Welsh, however, translated it to mean WISE.

During World War ll, "happy" was attached to other words... such as "bomb-happy" which was to mean "dazed or frazzled from stress".

There is a lot more to this...and you can read the ETYMOLOGY DICTIONARY for more info (if you are a Geek like me).

So after reading all this, I decided that I wanted a year filled with JOY!

The origins of the word JOY come from "feelings of pleasure and delight", "source of pleasure or happiness", "to rejoice".

So this year...2013...I want to REJOICE! 

OK...enough of the etymology lesson...and it's time for a question...

What brings you JOY???

Here is one thing that brings me lots of joy...

My granddaughter and her daddy.

 and another...

My wonderful husband.

and another...

My three sons.

But most of all....THIS...

The knowledge that God is in control...the He will guide me and lift me and love me...come what may.

May you have a JOY-FILLED New Year!!!

Jane

LIFE at WARP SPEED...but there is a RECIPE!

Recently, I have not been blogging...as many of you may have noticed. I have missed all of you...and I am so sorry I have been a neglectful friend.

With the changes to Blogger, I have been confused with how to set things up. (I never said I was computer savvy!). And I get frustrated and give up posting anything...and reading your blogs. Shame on me!

I've also had a huge increase in the number of cooking classes. THAT'S GOOD, but very time-consuming. (I could make it easier on myself and do the same foods each time, but that would be boring!!!)

And then, there is the grandbaby...Miss Evelyn. She's the light of our lives. (Mac Daddy and I LOVE being grandparents!) We're fortunate to have Eva and her parents nearby...which means we get to play with her fairly often! And that's so much more important than blogging!

There just doesn't seem to be enough time in each day to do everything I want to do... I haven't even painted in months!!!

So here's my plan...

I am going to enjoy the holidays with my family and friends. (I've already hosted 2 parties in 2 weeks! And this week, there's a neighborhood cookie exchange, an engagement party and a family reunion...for which I am making all the desserts!)

Beginning in the new year...I am going to organize my office so I can actually find what I am looking for...set aside office hours - and stick to them! Set aside painting time - and actually PAINT! (I have 3 commissions to complete in January) And blog at least 2 times each month. 

There...I said it! Now I have to do it. It's kind of like the rule of a road trip..."Once declared, it cannot be rescinded"...or so MacDaddy says.

In the meantime...here's a delicious appetizer you might enjoy...

Chili Lime Shrimp Cups

These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients

·         24 wonton wrappers

·         2 tablespoons olive oil

·         24 medium shrimp, peeled and deveined

·         1/2 teaspoon salt

·         1 teaspoon chili powder (I used ground red pepper)

·         2 limes

·         1/2 cup cilantro (or arugula)

·         3 tablespoons sour cream

Method

1.                   Preheat oven to 350 degrees F.

2.                   Place the mini muffin Flexipan on a perforated baking tray. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange (push into the pan, to form a cup. You do not need to cut these wontons…) in a mini muffin Flexipan. Bake 5-7 minutes until golden brown and crisp.

Toss shrimp with 1 tablespoon of olive oil, salt (sprinkle some over the shrimp), 2 teaspoons of lime zest (grated lime peel) and chili powder. Bake 5-8 minutes until shrimp are opaque throughout. (SILPAT and Perforated Tray)

To assemble, fill each wonton cup with a few leaves of cilantro, a small dollop of sour cream, one shrimp then top with a spritz of lime juice. 

(THIS MEANS JUST A TINY BIT OF JUICE SQUEEZED OVER THE TOP OF THE SHRIMP)

***I marinated the shrimp in the olive oil, lime zest, salt and red pepper for a couple of hours before I baked them. It saved time…with the final preparation.

Enjoy...and have a wonderful Christmas!!!
Jane

GARLIC CHICKEN, MUSHROOMS AND SPINACH on PASTA

 

Poor MacDaddy.... I have been so busy with teaching and planning cooking classes that my own husband was eating frozen meals (at least they were homemade) and leftovers... 

Finally, I had a night with no class and enough energy to attempt one of my quick meals...comfort food at its best!

This is one of MacDaddy's favorites...and I'm sorry, I do not have a recipe...it's just a "by guess and by gosh" meal of boneless chicken breasts, mushrooms, garlic, fresh spinach and pasta. (How can you go wrong with these ingredients!) And it can be prepared in less than 30 minutes! I guess you could call it 

Chicken Florentine with Mushrooms

....Whatever you call it, it's DELICIOUS!

Ingredients for 2 servings:

     2 boneless, skinless chicken breasts, cut into thick slices...about 4 per breast

     5 cloves of garlic, peeled and sliced (more or less to taste!)

     Canadian Steak Seasoning* (I use this on EVERYTHING! I love the blend of peppers, garlic and other seasonings.)

     Olive oil

     Butter - about 3 tbsp. (I use Olivio)

     1 pound mushrooms, sliced (I use white or baby bella)

     1 bag fresh spinach

     Pasta - I used mini farfalle (usually use Orzo) I prefer Dreamfields...less carbs!

     Parmesan cheese, shredded

     Milk...or half and half (just a little!)

In a large skillet (I like to use my electric skillet for this), melt the butter and mix with the olive oil...medium heat. Season the chicken with Canadian Steak seasoning and add it to the pan. Add the sliced garlic. Saute' the chicken until done, making sure the all sides are deliciously browned. Remove the chicken from the pan. Add the mushrooms to the pan drippings, adding a little butter if needed (or a little chicken broth). When mushrooms are done, remove from the pan and add the spinach. Just wilt it until all the leaves are tender. Remove from heat. Add the chicken and mushrooms back into the pan to keep warm until plating.

While the chicken, etc. is cooking, prepare the pasta according to the directions on the package. Drain. Place the pasta back into the pot and add Parmesan cheese and a little milk/half and half...just enough to coat the pasta/cheese mixture. (This is a VERY LIGHT version of an Alfredo sauce.)

To plate...place a serving of pasta on a plate. Top it with spinach. Add the chicken, followed by mushrooms. 

*Canadian Steak Seasoning is the name used by Tone's. Weber, Badia, and McCormick have their own blends and names. They are basically the same)

Enjoy!

YUM YUM CINNA-BUNS!

DON'T THESE ROLLS LOOK DELICIOUS???

Would you believe they were made with just a few simple ingredients? And all the rising was done OVERNIGHT in the oven?

But first...and I believe foremost...it starts with the perfect baking pan...the Demarle at Home Large Round Flexipan.

Now I know I talk about the Demarle products a lot...but they have streamlined my cooking life. And that's something to SHOUT about!!!

You know how much I hate cleaning up after a meal...

Well, with this pan (even with sticky, gooey cinnamon rolls) clean-up took about a minute! Yep...that's right! The rolls popped right out and all it took to clean the pan was a little hot soapy water, a quick rinse and shake to dry...and voila'...IT'S CLEAN.

Talk about EASY!!!

OK...enough about my pan....

 These cinnamon rolls are super easy to prepare...and you use FROZEN BREAD DOUGH!

 Place about 16 frozen rolls in the bottom of your pan. (If you are using Demarle, you do not need to grease/oil/spray the pan. If you are using conventional bakeware, PREPARE YOUR PAN.)

Sprinkle the rolls with about 3/4 cup brown sugar. Sprinkle several good shakes of cinnamon on top. (I use a lot, because we LOVE cinnamon...plus it's really good for you. Gotta have something "healthy" in this dish!) Then pour 1/2 cup butter (melted) over the top of the rolls/sugar. If desired, sprinkle with pecans. (You can use walnuts, but, hey, I'm southern. We live on pecans!)

Place the round mold on a Demarle perforated baking tray (you can use a regular baking sheet, if you don't have the holey kind) and cover the rolls with plastic wrap OR with an octagonal Silpat.

Put in a cold oven, overnight.

In the morning, open your oven and remove the tray with the rolls. Preheat the oven to 350 degrees. Then remove the plastic wrap/Silpat.

When the oven is ready, place the tray with the rolls back into the oven and bake for about 30 minutes.

This is what you get!

Let the pan of rolls sit for a couple of minutes, then invert onto a serving plate.

The round Flexipan slides right off... (I don't know how easy the conventional pans will do. I don't use them anymore!)

This is the cleanup! All I need to do is wash the Flexipan in some hot, soapy water, and shake it to dry it. (This is MY kind of cleanup!!!)

All you need to do now is pour yourself a cup of coffee and enjoy...

For a variation...You can use butterscotch pudding (the cook and serve kind), 1/2 cup brown sugar and 1 stick of butter (melted)...This is more like the traditional Monkey Bread.
or
If you wish, melt the butter in a saucepan, add the brown sugar, cinnamon, and, if desired, a little white sugar to the pan. Stir until melted. Dip the frozen bread dough into the butter mixture (USE TONGS! This mixture is HOT!!!), then place in the baking pan. Pour the remaining butter mixture over the rolls, cover and follow the rest of the directions.

This afternoon we're testing this technique with MINCED GARLIC and BUTTER!!! 
I can already smell it.....Ahhhhhhhh.

Enjoy!
Jane

I am linking up with Foodie Friday

THE GATOR

On a glorious afternoon, my friend and I were sitting by her pool, looking over the languid Florida lake when we noticed a small creature sunning on the lakeshore. It was a young gator! 

Still new to Florida, my friend had never seen one up close and was quite excited. We ran into the house to get our cameras
(of course!) and quietly headed to the beachfront to capture this little fellow on film. Being the foolish fearless Florida native who has lived near gators all my life, I slowly crept up behind the creature, snapping photos as I closed in. This little fellow seemed to be afraid to move...he just stayed still, posing for our shots.

We continued to close in on our gator, reveling in the thoughts that we could share our photos and story with our traveling husbands and imagining them telling us that we were stupid brave to try to capture our gator on film.

Closer and closer we crept with great trepidation, thinking that at any time, the gator would turn and snap at us...




that is until we noticed the sun glinting on his eye. 
It was a FAKE!!!




Did we ever feel foolish!!! But we did have a great story...








(This is a repeat from my early days of blogging. I saw a gator this morning, and thought of this tale. It was worth retelling again...)

Enjoy nature!
Jane

Posting with Outdoor Wednesday...

CHICKEN ROULADES

Chicken Roulades...my new favorite dish to make. Why? 
Because it is so quick and easy ...and it's much more economical to prepare, than to purchase them at the meat market.

You know...I had not even thought of that until last night when one of my customers mentioned that she had just purchased 4 roulades for her family...and spent $20 on just the chicken dish! At our party, we made these tomato/spinach/Parmesan cheese stuffed roulades for under $10...and still had chicken left to make an appetizer!

The beauty of Chicken Roulades is that you can stuff them with just about anything. Chicken Cordon Bleu is a "roulade"...my Publix has these and other varieties available in the butcher shop. Other meat markets have them stuffed with crabmeat...cheddar cheese...even sausage! There are so many ways to prepare them...

The recipe for my version came from a fitness trainer...as part of the "HEALTHY COOKING" class we held last week. The original recipe required browning the roulades in a pan on the stove. But, I tweaked the recipe a bit, to use on my Demarle at Home Silpat...and to make the dish even easier! A quick dip in egg whites, mixed with a little chicken broth, then a roll in Italian Seasoned Bread Crumbs, and the roulades were ready to BAKE! You can bake these in traditional pans, but you will need to turn them during baking. But when using the Silpat and the Perforated Baking Tray, the roulades cook on both sides...in about 25 minutes! No turning....and best of all, cleanup takes just seconds with just a quick soap and water wash. 

These roulades were delicious, both hot and cold. They would also make a nice heavy appetizer...

For the "Healthy Cooking Class", we served the Roulades with red peppers stuffed with quinoa and vegetables, a shrimp/mango appetizer, Portobello Mushroom "Pizza", and Fresh Blueberry/Peach Crisp. Every recipe was approved by the fitness trainer...and all the dishes were DELICOUS and HEALTHY...and they're 

EVERYDAY EASY!

Enjoy! 

CHICKEN ROULADES
     with Tomato, Spinach and Parmesan Cheese

Boneless chicken breast (I used a cutlet...on sale), pounded THIN. Take the thin chicken breast...place a thin slice of fresh tomato on the breast. Add several leaves of fresh baby spinach. Sprinkle with a little shredded Parmesan cheese. Roll as tightly as you can. Fasten with toothpicks.  Dip the chicken roulade in a dish of beaten egg (or egg white) and a couple of tablespoons of chicken broth, mixed together. (Basically, you will "roll" the roulade in this mixture). Roll the roulade in Italian seasoned bread crumbs. (Light!) Place on Silpat/tray and bake at 375 for about 25 minutes (more or less, depending on the thickness of the chicken and the oven). Remove from Silpat and slice. (This is really a pretty presentation...white meat with red and green swirl)

If desired, you can make a sauce to pour over chicken...chicken broth, diced tomatoes, chopped spinach, a splash of white wine (actually calls for red wine vinegar...I think the wine would be better)and a little seasoning, such as garlic, onion, salt and pepper. Simmer while the chicken is baking...reducing the liquid. Spoon over the roulades. Sprinkle the top with a little chopped fresh basil.

I am connecting this Foodie Friday this week...check out all the fab recipes!