Leaving Indiana (a post by Leah)

Growing up I never really thought I'd leave Indianapolis.  Some people are the adventurous types, always seeking to try something new.  I don't remember ever being that way.  I have loved growing up here, and always imagined living here.  After getting a wonderful teaching position at a great school and then marrying Rob, it seemed as though Indianapolis would always be a part of my life. And I suppose it will be.

But now, God has called us to this new adventure.  One that we never really hoped for or expected.  I have had a mix of emotions the past few weeks.  People continually ask if we are excited.  I know what they want to hear, they want to hear me say "yes".  But, in truth, I can't say it that simply.  I am excited for a wonderful job opportunity for Rob.  For him to grow in his profession and to show the world what a capable man I know him to be.  I am excited for the opportunity to become a better teacher in a new school district.  I am excited because God has been very clear that this is His plan for us.  But, I have a difficult time dwelling on the excitement so much of the time.  It's so hard to move away from this wonderful place.  It is where I met and married Rob.  It is where my family is.  It is where I really learned what it meant to be a teacher.  It is where I came to know the Lord.  And it is where there are so many people that are important to me. Family, friends and those friends who are more like family.

Last week, a few verses in Psalm 73 struck me as I read them.  How true they are.  And what a blessing it has been to say them as I struggle to let go of what I want, and embrace the plans that God has in store for us.  

"Whom have I in Heaven but You?  

And there is nothing on Earth I desire besides You.  

My flesh and my heart may fail, 

but God is the strength of my heart and my portion forever.  

For behold, those who are far from You shall perish;

You put an end to those who are unfaithful to You.  

But for me, it is good to be near God;

I have made the Lord God my refuge,

that I may tell of all Your works."

So, as I rest in the Lord's strength, I choose to be excited about this new adventure! 

A little Christmas cheer

Rob and I both love Christmas. We love everything about Christmas. We love the songs, the lights, and the candy.  We really love Christmas Candy. If you came to our wedding you know how much I love peppermints! Most of all we love what Christmas represents: God’s love to sinners. At this very special time of year we are reminded that “while we were still sinners,” God sent His one and only Son. We are reminded that “while we were still sinners,” Christ was born, lived, was crucified and raised again to give new life for us. That cute little baby in the manger was and is a message of hope for those who believe in the man He came to be. He came to be Immanuel. He came to save His people from their sins. His gift to you and to me is new life in Him. All we need to do is accept His gift, believe and trust in Him.

So, as the holiday approaches and we look to joy for our gift in the little manger, we pray that you will find every joy in Him and be blessed by His precious gift.

Another wonderful part of Christmas for us is decorating our home in celebration of this wonderful time of year. Below I am attaching some pictures and little "how-to's" for the thrifty, crafty decorators this season.

 This is my cheapest holiday decoration: home-made Merry Christmas sign.  Of course, you can make it say whatever you want (Noel, Happy Holiday, Joy, Happy Birthday, etc.).  First, print the words in a XL font.  Then, cut them out.  Trace onto colored poster board.  I added a one inch strip to the bottom of the letters to connect them.  Cut the letters with an X-acto knife.  Add glue & glitter to the edges, fold and place wherever you wish.  I added some fake snow in the window for a little fun.


Of course, once again, I have used Ball jars, this time, above our kitchen cabinets.  For Christmas, we filled them with Christmas candies (we have an abundance of candy canes and peppermints at this time of year-- no surprise) and small ornaments.

Alternative: add candies to clear votive holders for a decorative centerpiece, table decoration or shelf decoration.

This was another fun Christmas words display.  I painted the letters "J-O-Y" (from Hobby Lobby) first with red on the side of the letters and then white on the face of the letters.  Rob wrapped them in garland above our kitchen sink.  I only wish we had a mantel for this fun Christmas greeting!

This last decorative trick came about because of our abundance of peppermint ribbon (we purchased 7 spools of it for our wedding).  Rob wraps 1-2 doors in the ribbon (as seen) and then staples our Christmas cards to the ribbon as they come in.  It's a fun way to celebrate the letters and love that people have sent us.  We usually keep the Christmas cards and put them up the following year, too.

Just some fun, festive ideas.  I hope you all have a VERY Merry Christmas this year!

Taco Bar Recipes

Tonight was our neighborhood's Progressive Dinner party and we hosted the hot food-- a taco bar. If you know us, you know how we both love Mexican food (both authentic and American style).  So we jumped at the chance to make some!  I (Leah) tried out a new recipe for slow-cooker chicken.  Now, I must admit this was the first time that I have ever used my slow-cooker to cook anything.  So-- I had to make sure that the recipe was fool-proof.  And it was!  The chicken was perfectly seasoned, moist and juicy.

Here's the recipe:
5 lb skinless, boneless chicken breasts (I was cooking for 20+ people)
3 cups of chicken broth
2 packets of taco seasoning
1 can Rotel tomatoes with green chiles

Dump into slow cooker, stir together and cook on low for 5-6 hours.  Drain the chicken, reserving some liquid.  Shred chicken (this was really easy-- Rob did it) and return to slow-cooker. Add some of the reserved liquid back into the slow cooker and keep warm until ready to serve.

I also made refried beans (without frying them!):
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
2 tablespoons minced garlic
2 teaspoons of salt
2 cups of chicken broth
7 cups of water
1 3/4 teaspoons black pepper
1/8 teaspoon cumin
1 packet taco seasoning
1 teaspoon chili powder

Add all ingredients to slow cooker, stir together and cook on high for 8 hours.  Once beans are cooked, strain and reserve the liquid.  Mash beans and onion with a potato masher, adding reserved water as needed.  The recipe also called for 1/2 fresh jalapeno pepper, seeded and chopped to go in the slow cooker. I didn't remember to buy the peppers and thought it tasted good without.

And I made black beans (this is for you, Molly) by adding 1 tablespoon of oil into a skillet on medium heat.  Then, I added 4 cans of black beans (rinsed), 1/2 packet of taco seasoning and one onion, chopped.  I let them saute until the beans were well-heated, then simmered until they were ready to serve.

Sorry there are no pictures, but it was yummy!

A little fall decorating

I love autumn!  The colors, the fresh air, the swift breezes.  And, of course-- Fall Break.  This year, I wanted to use part of my extended break to make our house reflect some of the beauty of the season.  So, with the inspiration from a co-worker, I created a wreath for our front door.

Here is how to make it: go to Hobby Lobby or JoAnn's-- get a grapevine wreath, two different colored twiggy flowered things (yes that is the technical name for them) and a wooden letter.  Then hot glue and have fun!

Tips: I painted the "B" with the trim paint from the outside of our house so that it matches with the porch nicely.  I also would recommend getting one of the twig- things without styrofoam.  The kind that I used melted a bit when it contacted the hot glue.

 
After making the wreath, I started to feel inspired.  After all-- fall is quite beautiful!  And why not use the beauty that God created to finish the front porch.  So we picked up some hay and a few other natural autumn objects and finished the porch.



I also got an idea from a Better Homes & Garden magazine (a favorite read while at the gym) to make some centerpieces from cut tree limbs.  Again-- what better for decorating than God's handiwork?  So I experimented and found that rock and some canning jars did the trick.

Yummy Turkey Leftovers

If you are anything like me, you didn't cook a turkey this year-- you made your husband do it!

Reality aside, how often do we look for new ways to make turkey leftovers taste good during the holiday season? I found a great Turkey Pot Pie recipe that I wanted to share. And I don't even like pot pies! (I did make the pot pie, but yes, I did make Rob help with the crust!)

I got this recipe from the free Kraft recipes at Meijer. That's right, not only do I refuse to do the difficult cooking, I also am too cheap to buy a cookbook.

Here's the recipe:

3/4 c. skim milk
1/4 c. Miracle Whip/mayo
1 tbsp. flour
3 c. chopped, cooked turkey
1 pkg. frozen mixed vegetables, thawed
1 c. shredded cheddar cheese
1/4 c. chopped onions
1 ready-to-use refrigerated pie crust (or have Rob make you one :) )

1. Thaw pie crust according to package directions. Heat oven to 400 deg.
2. Mix milk, dressing and flour in a large microwaveable bowl. Microwave on HIGH for 2-3 minutes or until sauce is thickened, stirring after each minute. Add turkey, mixed vegetables, cheese and onions; toss to coat. Spoon into 9-inch pie plate.
3. Rob's Job: Place crust over filling; flute edge and seal to rim of pie plate. Leah's job: Cut several slits in crust to permit steam to escape.
4. Bake 30 minutes or until crust is golden brown. Cover edges of crust with aluminum foil to prevent burning.

Tomorrow's meal:
Turkey Tortilla Soup from bhg.com













3 6-in corn tortillas cut into strips (I plan to use the crunchy tortilla strips for salads)
2 tbsp. cooking oil
1 c. salsa
28 oz. broth (I plan to use my turkey broth I made by boiling the turkey, etc.-- and yes, I did this, not Rob. :))
2 cups cooked, cubed turkey
1 can black beans
Optional: zucchini (gross--not me!), cilantro and sour cream

1. In a large skillet, cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper towels.
2. In a large saucepan combine salsa and broth; bring to boiling over medium-high heat. Add turkey, black beans and optional zucchini; heat through. Serve in bowls topped with tortilla strips, sour cream and cilantro. Makes 4 servings.

Family and Sundays....

I have once again commandeered Rob's blog. Oh how I enjoy telling him, "but I thought we shared everything...." and smiling.

Every so often we have the cousins (in town) over for a Sunday early dinner pitch-in. Kids only, no adults allowed. This week was Thanksgiving-themed. We got out the china, served turkey and dressing, green beans and pumpkin bread. Unfortunately, I have no good recipes or "how to" stories for cooking the turkey and stuffing, except to say, "Hire Rob." That's right, as a the dutiful wife, I have again outdone myself and delegated the difficult cooking to my husband. With that being said, it was quite delicious.

So, instead I thought I'd share an older recipe from a different Sunday afternoon. As anyone that has talked to me about cooking knows, I love the Cooking Light recipes. Here's a delicious soup:

Ingredients

• 1 tablespoon canola oil
  
• 1 1/2 teaspoons bottled minced garlic
• 3/4 pound chicken breast tenders, cut into bite-sized pieces
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• 1 cup water
• 1/4 teaspoon salt
  
• 1 (14-ounce) can fat-free, less-sodium chicken broth
  
• 1 (14.5-ounce) can stewed tomatoes, undrained
  
• 1 cup crushed baked tortilla chips
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 4 wedges

Preparation

• Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.

In the past I have served it with: a salad of romaine lettuce, pico de gallo, corn, black beans, taco-blend cheese and spicy ranch dressing.

birthday, breadsticks and all-around goodness....

This weekend I have chosen to do as any good wife would-- to take that which belongs to my husband with the old adage, "what's yours is mine". Last week, it was his dessert. Today, it was his blog.

Tomorrow is Rob's birthday, so we invited a few family and close friends for a little birthday party Friday night. His gifts: snickerdoodles, Twizzlers and coconut bars. They know him well.

Since Rob and I have been married, I have enjoyed hosting many parties with him and trying out new recipes on my unexpecting guests. The poor guests seem to have lost their sense of taste and ate nearly everything I made. So, I thought I would share the most popular recipes.

Herbed Cheese Breadsticks from BHG.com and a few of my own changes....
1 1/2 - 2 c. flour
1 pkg. active dry yeast
1/2 c. warm water (105 deg. to 120 deg.)
1 T. honey
1 T. olive oil
1/2 t. salt
2 T. grated Parmesan cheese
1 t. dried oregano
1 slightly beaten egg white
Directions

1. In a small bowl, stir yeast into warm water. Let stand for 5 minutes.

2. In a large mixing bowl stir together 1/2 c. of flour and the yeast mixture. Add honey, oil and salt. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes.

3. Using a wooden spoon, stir as much of the remaining flour as possible and 1 T. of cheese and 1/2 t. of oregano.

4. Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl. Cover with a damp and let rise in a warm place until double (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover with damp towel and let rest for 10 minutes. Lightly grease two baking sheets (I used cooking spray and it worked, too).

4. Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. To make shorter bread sticks, I cut the strips in half. I also twisted them to make them look more fun. (That's important, you know!)

5. Cover and let rise in warm place until nearly double (about 30 minutes).

6. Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks.

5. Bake in a 375 degree F oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks.

Spicy Chicken Tortilla Roll-Ups
I got this recipe from another blog. I couldn't find flavored tortillas, so I used the white flour and wheat flour tortillas. It was easy, but a little time-consuming. The nice part is that you can make it a few hours to a day in advance. I doubled the recipe and they went fast!






I hope you can enjoy these fun little treats. I hope to add more recipes and other fun little posts in the future.