New Mexico Hatch Chilies



This was a Pork Chop and Hatch chili sandwich waiting to be put together!  It was yummy...more ideas to come, but in the meantime...Evelyns Farms in Woodcrest...corner or Van Buren and Washington, has them roasted and frozed, go get some and get cookin! <3

Burlap Fall Wreaths 2011



Directions to come!

Homemade Chicken Noodle, well at least Orzo Soup!



Recipe to come later! <3

The Word of God



23 A psalm of David.

¹      The Lord is my shepherd;

I have all that I need.

²      He lets me rest in green meadows;

he leads me beside peaceful streams.

³      He renews my strength.

He guides me along right paths,

bringing honor to his name.

⁴      Even when I walk

through the darkest valley,^*

I will not be afraid,

for you are close beside me.

Your rod and your staff

protect and comfort me.

⁵      You prepare a feast for me

in the presence of my enemies.

You honor me by anointing my head with oil.

My cup overflows with blessings.

⁶      Surely your goodness and unfailing love will pursue me

all the days of my life,

and I will live in the house of the Lord

forever.

^* Or the dark valley of death.

Tyndale House Publishers: Holy Bible : New Living Translation. 2nd ed. Wheaton, Ill. : Tyndale House Publishers, 2004, S. Ps 23:1-6

Chicken, Chicken Chorizo and New Mexico Hatch Chilies Chili Hahahah



I decided to practice for the Harvest Orangecrest Satellites Chili Round up!

Turned out yummy!  I'll post recipe later!



When I was in Chemo my friend Susan came and brought chicken breasts..she roasted them for us to have around to Munchies on! Today bone on chicken breasts are 99 cents at Staters! Watch for there sales on this item, they have it often.  I have 2 full trays roasting at 375 for about 1 hour.....just until pink is gone! I seasoned it w/Evoo..lightly sprinkle with  Paprika for color, Lawrys season salt and a little Pico de Gallo...its all purpose chicken for all purpose eatin! Haha I will shred it and freeze some! Go get some! Haha

I used this shredded chicken in Chicken Soup, Roasted Chicken Sandwiches with Pesto Mayo and Smoked Gouda cheese, and sauteed with aromatics to make Nachos!! <3 We will be making Enchilada Casserole with the bulk of it!! <3

Monica's Munchies

ENCOURAGEMENTS FROM MONICA

I have learned many things along this rocky road called life! The most important thing I've learned is that I needed a Savior long ago! I felt so lost before the Lord found me and I opened up my heart to Him. Many things were coming at me, not the least of which was a voice telling me that my life wasn't worth going on for! When the Lord found me, He saved me from this lying voice! I invited Him into my home and my heart! From then on it's been Him and I in all things. My hope for you is that if you are on that same rocky road that I was on, empty, wondering if it's worth it to go on, you too will invite the Lord to save you. He will show you that your life is worth living for Him!

Blessing

Blessings!

The Lord Bless thee, and keep thee,
May the Lord make His face to shine upon thee!
And be gracious unto thee,
be gracious unto thee,
the Lord lift up,
thy countenance and give thee peace!

Poormans Dish



by Monica Tomchek on Sunday, January 24, 2010 at 10:13pm

This is a casserole that Melissa and I make, if anyone wants to make it for Koinonia or company!! It's yummy!

Monica Tomchek January 24 at 9:59pm
Ingredients:
1 Med. bag Bow Tie or Penne Pasta
Ground Beef maybe 2-2 1/2 lbs
Note meat and pasta should be like 50/50

Both: 3 cans Tomato Sauce/1-2 cans El Pato (Spicy Tomato Sauce)

2 cans Black Olives sliced and drained

2 Cans Ortega Chilis (chopped)

1 Bag Frozen Sweet Corn

Shredded Cheese (Mexican Mix)

Meat seasonings:
Chopped Purple Onions
Chopped Garlic
Pico Pica Seasoning
Garlic Salt

Saute Onions and Garlic, add ground beef. Season with Garlic salt and pico pica seasoning (it's spicy so go light) Drain

Cook pasta a little al dente cuz it's gonna cook in oven too!

Place meat, pasta, olives, ortegas, frozen corn, in large casserole.

Sauce, start with 1/2 can El Pato (small yellow can) and 1-2 cans tomato sauce taste for hotness, too hot add more tom. sauce/ not spicy enough, add El Pato! Double if needed.

Mix well, cover with Shredded cheese and cook at 350 degrees bubbly and heated through!

Nachos!

 Nachos!!

by Monica Tomchek on Friday, October 21, 2011 at 3:42pm

Ok here we goooo..... hang on for the ride!  It's Mexican Dump Cooking!  Hahaha

Buy really good tortilla chips!  We like Sprouts authentic tortilla chips.

Black Beans

Take 1 pkg Black Beans from Fresh and Easy and soak over night.  Let it sit on your table!
In the morning throw out that water and cover with water again, cook for about 1 1/2  hours. 
Add Lawrys Garlic Salt at the end to taste.   When tender, set it aside.

Roasted Chicken
Buy Chicken Breast w/ ribs attached.  This week it's on sale at Stater Bros. for 99 cents a lb.  Foster Farm
Rinse and pat dry with paper towel.  Season w/ Evoo, Lawrys, Paprika...just for red, little bit of pico de gallo seasoning.
Roast on Cookie sheets @ 350-375 degrees for approx 1 hour.  Just til barely done at the bone.  This makes it reallllly tender!
Cool and shred!

Aromatics
Chop: 2 med. tomatoes, 1/2 purple onion-finely, 1/3 pasilla pepper-finely, 5-8 cloves garlic-chuncky..
Saute for about 8 mins.
Add a couple of handfuls of the shredded chicken ....(I look at it like salsa...is there an even amount of aromatics...pepper, onion, garlic to look balanced) This is dump cooking hahahah
Saute chicken and aromatics.  Season with Lawrys Garlic Salt.  (Only saute til chicken takes on all those wonderful flavors, we don't want to overcook it.)

On a cookie sheet or a small alumimum foil pan layer:

chips, cheese, chips and cheese again then spread chicken all over, dont overdo it though. 

Sprinkle drained black beans alllll over.  Cover with cheese.

Sprinkle with chopped green onions.

Bake at 350 degrees in oven or toaster oven until cheese is melted.   Have some Pico Pica Salsa or your favorite on hand.  I also ate mine with pickled Jalepenos.
Enjoy! 

<3 Monica's Munchies



Whole Grain Pumpkin Spice Cookies! W/ Pumpkin Spice Brown Butter Frosting! Melissa says Yummy!

  Pumpkin Spice Cookies/ Monica's Whole Grain Version too!                                                              

(Monica's changes are in parenthesis)

by Alyssa Lee

Cookies:
2/3 cup granulated sugar  (scant less)
3/4 cup packed brown sugar (did not pack to much)
1 cup butter or margarine, softened
1 teaspoon vanilla (2 tsp)
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal® all-purpose flour (1 1/8 c. brown rice flour plus 1 1/8 c. whole wheat  pastry flour..Sprouts)
1 teaspoon baking soda
1 teaspoon ground cinnamon (2 tsp. pumpkin pie spice)
1/2 teaspoon salt

Icing:
3 cups powdered sugar
1 teaspoon vanilla (3 tsp. vanilla)
3 to 4 tablespoons milk (3 tsp. soy milk creamer...Fresh and Easy)
1/3 cup butter (do not use margarine or spread; it will burn)
(I added 2 tsp. Pumpkin Pie Spice)

1  Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

2  On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3  Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes. ( Mine took 15 mins on preheated stone)

4  In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5  Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Very very light and yummy!

<3 Monica's Munchies