Guilt

It has been a while since I have posted anything on here.  Mostly because I have been taking care of my family. Cooking, cleaning, laundry, and basketball.  Life can get crazy in an instant.  Since the oldest turned 16 most of my free time is spent trying to spend time with him.  Constantly in the back of my mind is the thought, "He will be gone before you know it."  Many evenings are spent just talking after everyone else goes to bed.  It is a blessing but this old body is tired.  My dad has always said, "You can sleep when you are dead!"  I'm sticking with that philosophy for now.

Because I love Jesus more than cooking - today I'll talk about HIM.

I have been doing a short morning devotional on Joy lately.  Joy is sort of elusive.  Happiness is all around us and tied to our circumstances.  It is liquid and flows easily.  Joy is harder to hold down but once it does it stays with you for a long time. The verse this morning stood out and I wanted to share.  Nehemiah 8:1-10. 

Nehemiah is a normal guy.  

He isn't a priest or a prophet.  

He is in the old testament so he never met Jesus.  He is actually in Babylonian exile.  God asked him to do an incredible thing, just like all of us.  

Trust.

Nehemiah 8:10 "And Nehemiah continued, "Go and celebrate with a feast of rich foods and sweet drinks, and share gifts of food with people who have nothing prepared.  This is a sacred day before our Lord.  Don't be dejected and sad, for the joy of the Lord is your strength!"

Just before this verse, Ezra has read the scriptures to the people.  And as often happens with us when God reveals our sin to us….they felt guilt.  The people began to mourn and weep.  I imagine they felt helpless, unworthy to continue the work.  It is a great tactic of Satan.  If he can't get you from the outside, he'll move on to the internal.  It's more tricky, but a lot more effective if he wins. 

Guilt has a way of stopping us in our tracks.  

Making us reflect the past.  Leaving us there to ponder what we could have done differently. Dwelling on the mistakes. We are no longer filled with happiness.  We are dejected and defeated.  Almost at times instantaneously.

Celebrate!

When God reveals sin in your life celebrate!  He does not reject our pleas!  He is always the same.  Revealing sin to make room for the new heart.  He is slowly cutting out the old to replace it with the new.  Christ came to fulfill the Law.  Bring it to fulfillment, not leave you in your inability to attain forgiveness, but to bring you into revelation.  That means joy.  There is hope.  If you allow God to win, it is eternal.

Conviction brings life.

The things we try to avoid, fight against - these are the things that produce joy in us.  Conviction moves us forward.  It does not hold us in the past.  Embrace the Word.  Embrace the conviction.  It is your lifeline to transformation.  We learn from the past but we do not live there.  Conviction makes you do better next time.  Conviction compels you to a future.

"We are more than conquerors through Him."  

"in all these things"; not in spite of them, but in the midst of them.

A saint doesn't know the joy of the Lord in spite of tribulation, conviction, correction - he knows joy BECAUSE of it.

-Deanna

Bread Heaven

I love bread almost as much as I love my family.  I have been known run, hit and shove to get to hot rolls out of the oven.  Unfortunately it shows...

Last year I went to an auction where they had the most amazing rolls.  I was with two girlfriends who dared encouraged me to ask how they were made.  Not only were they AMAZING to taste they were the coolest rolls I had ever seen.  (Obviously, I am in love with bread.  Who else could talk about it this long??)

I timidly approached the man who had been introduced as the chef for the evening.  I graciously asked him if he would share with me how he shaped his rolls.  I offered him several credentials including, "I just love to cook." After he shared with me his technique I triumphantly sauntered back to the table to announce my victory.

As the congratulations died down my "friends" challenged me to go back and ask for the recipe.

Really?

I don't know if you have ever asked a chef for a recipe but it is a tiny bit intimidating.  I cook meatloaf and chicken enchiladas not prime rib and lobster.

To my surprise he was still in the room, so I had to take the challenge.  Here is the recipe from the chef to you.  I was shocked and acted very cool.

Here is the catch...double the yeast and butter.  

It comes with one yeast packet so buy another unless you buy yeast in bulk like me.  Shocking.  You can shape them anyway you like.  I have not made cinnamon rolls with them only dinner rolls and garlic knots. Yummy.

Garlic Knots

1 tsp. dried basil
1 tsp. dried parsley
1 tsp. dried minced garlic
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 tsp. black pepper
1/4 tsp. salt
1/4 tsp. dried rosemary
1/8 tsp. red pepper

1/4 cup olive oil
1/4 cup butter melted

Mix all dry ingredients and store.

When ready to use, add dry ingredients to oil and butter.  May use as dipping sauce or pour over baked bread once finished.  Use dry ingredients to taste.

BTT

Big Truck Tacos!  If you haven’t been you need to go.  The biggest question is when.  I would say after lunch before dinner.  Maybe around 1 or 2.  Last time we were in we sat down at 11:45 on a Saturday and the line was out the door by 12:15.  If you don’t like crowds I would suggest you get it to go but don’t not go.

Obviously they have tacos.  All kinds.  I really like the fish tacos (Okie Baha).  They are made with tilapia.  I recently found out some places don’t really give you tilapia just some cheap white fish.  I certainly don’t believe BTT would ever do this but I wouldn’t really know any way.

I have had the Borracho Chicken, not my favorite.  It is marinated in beer and I think you can taste it.  Yuck in my opinion.  The other chicken taco (Chicken al Carbon) is rather bland.  I love love the Crispy ‘cado taco.  Who wouldn’t?  It is a fried avocado! Also like the beef taco (Beef al Carbon).

When we first started going I didn’t take my kids and I always ordered two tacos.  I have learned.  First, my kids love it.  The older boys share a chicken burrito.  It is as big as their head.  G-man gets a …. Cheese quesadilla.  Duh!  We all share the chips and queso.  The queso is one of the best things on the menu and so in order to feel ok about purchasing I take my kids and say it is for themJ  So now I take the kids but it is really still all about me.  Second, I only order one taco and since I have to choose and I would never make fish tacos at home I get the Okie Baha.

One of the most interesting finds is the flautas.  Sweet D always orders these now.  We can never remember if we like the chicken or the beef so we get a mix.  Then afterwards say, “The blank was really better than the blank.  We’ll have to remember next time.”

Salsa.  Now I could literally eat chips and salsa for breakfast, lunch and dinner.  I think they make their own chips and they are super good.  Most of the salsas are yummy but I would rub the green OMG all over my body.  I love it! I don’t like the name.  I found out it is a jalapeno puree.  I cannot tell you how badly I want the recipe.  You should try all the salsas.  If they are not all at your table just ask.  If you sit outside they will give you a basket of salsas.  Do not take the bottles outside because you will get in trouble and be embarrassed because then everyone knows it’s your first time.

One thing I do not love is they serve tongue.  Gross.  For this very reason I will never, I repeat, never order the 5^th Amendment. You order this taco and just have to trust them.  I do trust BTT but I would throw up even the next day if I found out I had eaten tongue or beef heart or any part of an animal that do not believe people should consume.  Plus sometimes it isn’t even your normal meats.  They have served rabbit. Not my thing.  By the way, you can find out the next day on facebook what you ate the day before if you consume the 5^th Amendment.

Last thing that I love about BTT other than it is an old Sonic (I think) is you get a plastic souvenir cup and you receive $0.50 off when you bring it back for a refill the next time you are in.

Located on 23^rd street just east of Walker.  They are closed on Sunday and open at 7:30am M-Sat for breakfast.  They stay open until 12am Friday and Saturday night.  Join them on facebook and you can follow their truck around town. They really do still serve out of the truck several days a week.

Ribs and Dancing

We just flew back in from our family vacation.  We went to St. Martin!  Beautiful island with beautiful people.   One of the areas we went to is known for ribs. Soooo guess who came home and had to make ribs?  Me!

I walked through Sam's and found a beautiful rack!  I came home, pulled out my baby back rib recipe and called up the neighbor with a smoker.  He always wants to smoke so we had a impromptu rib dinner...sort of.  Apparently it takes a long time to smoke meat.  I made the sauce, spread it on the ribs, let it soak in then 8 hours later we feasted.  It works in the oven too (in less time) but if you have a smoker (or a neighbor with a smoker) turn it on and throw them in.  I made oven potatoes too.  YUMMY!

Super fun day.  While the ribs and beans were in the smoker we went swimming.  They made grilled corn and indoor smores.  After stuffing ourselves we played Just Dance!  My side still hurts from eating too much, laughing too hard and dancing too soon.

Ribs


1 1/2 cup water
2/3 cup packed brown sugar
1 cup apple cider vinegar
1/2 cup tomato paste
1 tb. yellow mustard
1 tsp. liquid smoke (optional if smoking)
1 1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika

3 - 4 baby back ribs

Combine all ingredients except ribs in a medium sauce pan.  Bring to a boil and reduce and simmer until thickened.  When ready brush sauce on ribs and let sit for 30 minutes wrapped tight in foil.  When ready to cook ribs, preheat oven to 275 or place in smoker.  If baking, bake in foil 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch.  When ribs are about finished, preheat barbecue grill to medium heat.  Remove ribs from foil carefully and grill 4 to 8 minutes per side to char.  Use leftover sauce to baste but not too soon or it will burn because of the sugar in the sauce.

I love Party Food!!!

Appetizers make me so happy.  It doesn't matter if you call them appetizers, hors d'oeuvres, small plates or party food.  I think the idea of just a little bit of food to keep you happy while you wait for the real deal is so appealing.  Crab cakes, shrimp cocktail, stuffed mushrooms, fried cheese, chips and salsa, sliders, texas fries, etc...  The list is endless.

I had never served appetizers at home until my sweet friend Lori.  Oh Lori!  If there is anyone I could be when I grow up I want to be her.  She is an amazing cook and host.  She makes party food like no one else.  I often wondered why dinner flows so well at her house.  The reasons are numerous and I have yet to figure it out completely except - she has the gift of hospitality - and she always has an appetizer or two.  You get to start stuffing your face the moment you walk in the door!

This one trick of making people at ease in my home is so simple - make them eat from the moment they arrive until they leave.  I always have something, it doesn't have to be home made.  Chips and salsa are always welcomed (around here anyway).

This recipe is one of my favorites!  It is so simple and what I call a dump recipe.  Just dump it all together and serve.

Oklahoma Caviar

2 (15oz) cans black eyed peas, drained

1 (15oz) can of whole kernel corn, drained

1 (10 oz) can of Rotel

1 cup chopped red bell pepper

½ cup chopped fresh jalapeno peppers

½ c. chopped onion (I used minced dried)

2 cloves minced garlic (I use refrigerated)

1 (8oz) bottle Italian dressing

1 (4oz) jar chopped pimentos, drained

fresh cilantro

Combine all ingredients in a large bowl.  Refrigerate overnight.  Stir before serving.

Tavern Meatloaf

Some interesting information about me...

I love to cook and I like to watch other people cook.  Hum..not a shocker I am sure.  Foodnetwork is my friend.  We spend a lot of time together.  It's like a forever friend.  If I don't have time to watch, she is still there when I do have time.  

Unlike when I was young, you can watch TV 24/7.  I remember when cable first came to the boonies where we lived.  We no longer had to go to bed when the "regular channels" played the National Anthem with a waving flag on the screen.  Now, you can watch any time of day and if something is on when you don't have time...

DVR

Are you kidding?  How did I live without it?  Bonus, you can fast forward through parts you don't care for like, salmon patties and commercials.

One thing I do not DVR is "The Best Thing I Ever Ate" on Foodnetwork.  Mainly because I would fast forward through most of it.  Real Chefs like real weird stuff...usually.  However, one night Sweet D happen to be watching TV with me and this show was on.  I believe it was on comfort foods.  One person I do DVR is Ina Garten aka The Barefoot Contessa.  I love her food.  Yum.  She came on and started talking about meatloaf.  She took us (in the virtual world) to a restaurant where she has had the BEST meatloaf ever!  Of course it is in the Hamptons.  I don't know anyone who goes to the Hamptons, let alone to eat meatloaf.  After her segment is over Sweet D says, "That looked good!"  Really?  He doesn't eat meatloaf.  Then he says, "I don't eat meatloaf because I don't like vegetables in it."  I NEVER have put vegetables in meatloaf.  So the hunt began for the recipe because Mama loves meatloaf.

After an extensive search on the internet and about a week later...I find it on facebook of all places!

I have adjusted it to suit me.  Remember I tweak and make it easier (and cheaper) if I can.  The original calls for all kinds of organic items and specific expensive ingredients.  Now I haven't tasted the original but this meatloaf is good.  And guess what?  It does not contain tomato sauce or ketchup which I have concluded is what Sweet D was so opposed to.  On the meat, if you don't want to get pork fine just use beef.  The pork gives it a good texture.  Bread crumbs, I used garlic and butter croutons finely ground in the food processor because it is what I had and we liked it so I have continued to use them.

Last tip.  If you don't have a digital kitchen thermometer - buy one.  It is worth it's weight in gold.  I have even used it for science experiments:)

Tavern Meatloaf

2 lb. ground beef

1 lb. ground pork

1 stalk celery, finely diced

½ onion, finely chopped

½ tb. Dried Italian parsley

½ tb. Dried thyme leaves

½ tb. Dried chives

3 large eggs

1 1/3 c. breadcrumbs

2/3 c. milk

1 tb. Kosher salt

1 tb. Black pepper

Pre heat oven to 350.  Sauté onions and celery in olive oil over med-high heat until transparent.  (Let your pan heat then add oil, let it heat then add onions and celery)  Set aside and let cool.   Add to remaining ingredients in a large bowl.  Mix with your hands.  Line a baking pan (it should have sides) with parchment paper.  Make the meatloaf into a free form rectangular cylinder shape.  Pat it and punch it down and reform into a cylinder (this will remove air pockets).  Bake at 350 for 40-50 minutes or until a thermometer indicates an internal temperature of 155-160 degrees.  Remove from oven and let rest 10 minutes.  To serve slice and heat in sauce.

Sauce

1 c. chicken stock

1 c. beef stock

2 tb. Minced refrigerated garlic

3 tb. Butter

Combine all ingredients and cook over med-high heat until slightly reduced.  Place meatloaf slices in sauce to coat.  About 2 mins per side.

Now we are cooking...: Why do you always eat meat???

Now we are cooking...: Why do you always eat meat???