My Veggie Sandwich Obsession April 20, 2012

Lately, one of my favorite things for lunch and dinner is a vegetable sandwich. I had a version of these-below- a few years back and loved them, so I tried to remember a few of my favorite parts and then threw a new recipe together. Here it is!

1 Bag Frozen Broccoli Florets

1 to 2  Tablespoon Olive/or Coconut Oil

Course Kosher Salt and Fresh Ground Pepper

1 small bag sliced baby portobello mushrooms

2 Red/ Orange/ Yellow (or any combination of the tw0) Bell Peppers- ribs and seeds removed  & thinly sliced

1/4 cup light mayonaise

1 small garlic clove crushed through a press

4 thick slices of your favorite bread lightly toasted (I usually see what looks appealing at Whole Foods and buy a loaf, then slice it myself)

4 ounces Gouda cheese, thinly sliced

1. Heat broiler, and set the rack about 4 inches from the heat. On a rimmed baking sheet lined with foil, toss broccoli, 1 Tbs oil and season with salt and pepper. Broil for about 6 minutes turning once with tongs, or until the broccoli looks a bit “charred”.

2. Remove pan and add mushroom and bell pepper. Add a little more salt and pepper, and toss with the remaining oil, salt and  pepper. Return sheet to the oven and toss once or twice while cooking 10 minutes or until the vegetables are tender.

3. While the veggies are cooking, mix mayonnaise, garlic, and a dash of pepper. Lightly toast the bread. This makes the center a little more substantial when the veggies are added.

4. Lay the toast on a baking sheet covered with foil and spread a thin layer of the mayonnaise mixture on top. Next, take the vegetables out of the oven and (with tongs) pile the vegetables and cover with cheese.

5. Pop the baking sheet in the oven about 4-5 minutes or until the cheese is nicely melted.

Enjoy!!

Gooey cheese and roasted vegetables on crisp toast make this sandwich delicious!!

Chase’s Dedication and some “Other News”!! April 16, 2012

Chase’s Baby Dedication

This year my intention was to start writing my blog more and Facebook less… so far I have been terrible but I thought today would be a great day to follow through with what I said I would do a few months ago. Yesterday was not only Tax Day, but Chase was dedicated and it was very special for our family. My husband can put the dedication into much better words than I so here is the link to his blog.

Our dear friends Parker and Emily Dalton were kind enough to take pictures and video. I thought I would share a few!!

Chase looks a little less excited than his parents!

Chase and his serious face! Look at those precious chubby legs!

West praying over Chase who was happy holding the sermon notes

“Big Brother Chase”

We also have some other big news! Chase is going to be a big brother around October 20th! If this little one is anything like Chase he/she will hopefully come about 12 hours before the due date .   I am 13 1/2 weeks and feeling great!  A few weeks ago I though I was coming down with a stomach bug and found out #2 was on the way! We are so excited about this gift God has given us and are looking forward to one crazy household this fall. Trevor and I have always had a heart for many children and we are well on our way! What a blessing!

13 Weeks-- I am feeling like I am showing a bit earlier this time although my weight is a few lbs less than I was at this point with Chase. On another note... I am not wearing make-up. I think this will be a one time thing for pictures! Ah!

Happy Birthday Janna! December 2, 2011

Today is December 2nd. To most people this is just a day, but this day is special to me because it is the day my best friend was born. Janna Michelle Parr is seriously the most amazing friend a girl could ever have. We have been inseparable from the first day of rush and I cannot imagine anyone else by my side. Through thick and thin (literally and figuratively LOL) she is an amazing person and to quote Ann of Green Gables…. my “kindred spirit”. 11 Years and counting–I love you Janna! Happy Birthday!! Here are some oldies, but goodies! (  Gotta love pre-digital…and the ability to scan!)

Wow... an oldie! The beginning! Preference Night 2000

Deanne, Janna and me. Senior Spring Break 2004! Always a party when you are at CU!

My 27th Birthday when Janna flew in to surprise me!!

My day would not have been complete without my beautiful best friend!

This makes me miss SoCal and Angels games, but most of all my BFF!

End of July.... Almost 9 Months Pregnant!

Bean Chalupa…… December 1, 2011

A perfect snack to take to any home or game is cooking right now on my stove and the house smells  SO delicious I have to share!

This meal can be served in a tortilla or on corn chips and the possibilities for toppings are endless!

Thank you to Mrs. Marty Lakin, my mothers very good friend for sharing the original recipe with me. As always, I have changed some ingredients and added others–I believe the best thing about being your own personal chef is being able to play around with flavors. Try a few variations with this recipe and share your finds with others!!

Bean Chalupa:

Large Dutch Oven

7 Cups water (may need more)

3 lb pork roast

1 Onion Chopped

2 Cloves of Garlic, minced

2 T. Chili Powder

1 T. Cumin

2 T. Oregano

1 can of Rotel

1 chopped and seeded jalapeño

1 lb. pinto beans

*(I get a 6 lb boneless pork roast, use half in this recipe, then slice up the other into 6 thick pork chops. You can prepare these for dinner, or freeze.  This is a wonderful way to get a bunch of meals out 1 purchase) If you are on a budget, 3 lbs of any pork will do!)

Add 7 Cups of water to the dutch oven. Add the pork and make sure it is covered with water. Add the rest of the ingredients. Simmer the roast 5 hours or until it falls apart. Break up the roast and remove any fat that may have come to the surface. Uncover and cook about 30 more minutes.

You can serve over fresh tortillas, corn chips, or anything you like! Some of my favorite condiments are tomatoes, avocado, green onion, shredded lettuce, grated cheese, sour cream, fresh salsa, green, red, yellow pepper, or olives. I like to have a colorful plate when I eat, so make yours fun and how you like it!

This recipe freezes well and can be made ahead too! ENJOY!

Five things I love: Right Now….. September 14, 2011

1. Shout Color Catchers

I started using these when they first came out, but have a new love for them at the moment. I have a few articles of Maternity clothing I just can’t trust and these little dream catchers work every time! Just throw one in the wash and they will soak up any excess color that may come out. They even took out excess red from a red and white vintage Ringer -T that had bled sometime in the 1980′s. Here’s the shirt…… and I think it’s a pretty cute one. Yes, it was mine and my mom saved it for Baby H!  Here is a link to a Free Sample

 

I love baby clothes, so tiny and precious!

2. Pumpkin Spice Lattes

It’s that time of year again, and even though it is still 100 degrees here in Houston, the mornings have that Fall feeling to them. The fact that I still have the ability to hop in the car and run over to Starbucks is something I am taking advantage of before Baby H comes. I was appalled when I read the nutrition facts (I like to research menus, just to terrify myself a little bit into staying healthy); so I order it a little differently. Tall, non-fat, half-caf, no whip, half pump syrup. Delicious, and I don’t  feel like I have to eat salad the rest of the day.

3. Naps

I have to say, this is one of the best things about being pregnant! I have never really been a big nap person. I can usually think of something else to do, clean, etc. As I entered my third-trimester I started having trouble sleeping at night, so why not snooze a little in the afternoon? My girlfriends say to take advantage of sleep now- so that’s what I am doing! I am cherishing the time to read, spend a little time with God, and let my mind rest in the blessings that surround me.

Who doesn't love a good cat nap??

4. E-Mealz

I believe meal planning is a must in order to keep your sanity as a wife. I still plan a few meals a week on my own, but my good girlfriend Emily introduced me to E-Mealz and I love it!! E-Mealz is $15 for 3 months of meals. You can choose plans from different stores, and depending on the size of your family, the number of people who need to eat. There are even options for low-fat, low-carb, and gluten-free. As with my Lattes, I like to customize the shopping list with more organic products, but we are still saving! Phone calls to my hubby to grab a few extras on the way home has been cut back to once a week, and it has simplified my life! They offer a free trial.. totally worth it.

5. Mr. Trevor Hightower

If I prayed to God to send me the perfect husband, I think I still would have been surprised when He sent Trevor. This is the man I am lucky enough to spend each and every day with!!  He serves me, our family, his co-workers, and strangers. He is passionate about ending modern day slavery, ministering to others through his actions, and best of all, ferociously pursues God. Pregnancy is tough emotionally and physically and Trev has been there every step of the way. Loving notes, foot rubs, and constant encouragement have been such gifts!! I love him right now, and always!!

Side note: His BLOG is definitely one to follow!

 

Love this picture... Trevor at a Somaly Mam event... fighting human trafficking with all his heart and soul.

An oldie but a goodie September 10, 2011

It has been 1 year since I have posted anything….. 1 Year!  I found something I wrote about a year and a half ago and never posted, so I thought I would throw it out there…Sometimes it is good to look back and remember the lessons God is always teaching me.

Tonight is just one of those nights….. in all reality I wanted to start blogging the first of the year- I thought it would have  more meaning or something! Yet, tonight was one of those nights, and actually, one of those afternoons where it was like God spoke to me, He breathed into me, He allowed me to feel the importance of some things and understand the insignificance  of many others. 

It started like this:

I was feeling “alone” this afternoon. You know, those times where you are wondering if anyone ever feels like you do?  You are sitting on the computer working/browsing, and instead of being satisfied with your life you feel jealousy toward your friends. You stare at your computer contemplating the successes you have had in your life recently and think,  ”hmm” I really wonder what I could be doing, or what I should have done. Today, when I had this moment I decided to get out! I decided that feeling sorry for myself was just the darkness talking; I am worth so much more in the Lord’s eyes, and  I was going to change my attitude! My five actions:

1. Talked to a neighbor in the elevator
1. He was a police Sargent  and had worked 16 hours on Christmas (I thanked him for his service)
2. Drove to the post office the long way (driving this way allows me to go through many different neighborhoods, wealth, middle class, and poverty, yet I always see people smiling!)
3. Made conversation in the post office line with a stranger
1.  I learned that the lady in line next to me had been married at the age of 15, been together 45 years,  had given birth to all 3 children before the age of 18 and had 7 grandchildren!
2. Had a husband who needed prayer for his back
3. Was desperate to talk to someone
4. Gave money to the poor
5. Gave 3 bags of “stuff” away to the Goodwill

Now, I didn’t do all this with the intention to feel good, although that was the end result; I did it with the intention to serve others. The Lord is very clear that we should serve others and care for those in need:1 John 3:17-18 If anyone has material possessions and sees his brother in need but has no pity on him, how can the love of God be in him? Dear children, let us not love with words or tongue but with actions and in truth.

A Fall Favorite: Taco Soup! September 8, 2010

Here in Houston, hurricane season is upon us! Unlike August, September has brought a few more rainy days and “cooler” weather. In search of some healthy comfort food, I filed through some of my favorite family recipes and found this one. I love making this soup for three reason’s.

1. It is FAST AND EASY (Okay so that is two, but I think they can be combined)

2. It makes enough to freeze half and re-heat for another speedy weeknight meal!

3. It fills you up, but is not HEAVY like many stews/soups.

ADDED BONUS: It’s full of nutrients and goodness!

Note* All credit for this amazing recipe goes to: Mrs. Roberta P. Sanders (My Oma) via her cousin, Mrs. Leona Hand. I have changed some ingredients, but these ladies are the brains behind the deliciousness!

Taco Soup:

Brown 2 lbs lean ground turkey with 1 Large Onion in a LARGE pot.

Add all remaining ingredients:

1 PKG Taco Seasoning Mix (I use Low Sodium)

1 PKG Original Ranch Dressing Mix

1 Tbsp Fresh Ground Pepper

2 Jalepenos sliced (You can choose to add 1 or a half if you like things less spicy!)

1 15 oz Can Diced Tomatoes

1 Can Rotel Tomatoes and Chilies

1 8 oz Can Tomato Sauce

Rinse each of above cans with water and add to soup!

Add, but DO NOT DRAIN the following:

1 Can Whole Kernel Corn

1 Can Pinto Beans

1 Can Kidney Beans

Heat and let simmer about 30 minutes adding more water if necessary… flavor improves the longer it cooks! A sprinkle of grated cheese, whole wheat tortillas, blue corn chips, or a dollop of sour cream are a few options to compliment  the soup. Serves 8.

Enjoy!

The Move September 6, 2010

Monday, just like any other day, except for this Monday I am typing from our new home in Houston. The last  two months have been a whirlwind of activity with packing, movers, family, and a 1,500 mile road trip Trevor and I took to get to this amazing state. I love moving and the thought of a new adventure, and I especially love it when a dream is coming true.

I grew up spending my summers here in Texas and have been on a mission to live here ever since I felt the humidity brush up against my cheeks and the hot sun on my arms. I spent every birthday I can remember here, and I hope my children do too.

Two months ago my husband (who is a Texan of course) got the job offer we had been dreaming and praying about. He couldn’t have written a better description of his dream, and so we started saying the necessary goodbye’s, and got out the packing tape.

I thought I would share some pictures from our trip. We had such a fun time driving and seeing family and an added bonus of celebrating our 1 year anniversary in Vail, CO.

I loved our old address... so pretty too!

Venetian Hotel in Vegas!

Beautiful Bluffs in Utah!

Love Summit County in the Summertime....

Breakfast in Vail Village

TEXAS! "Drive Friendly, The Texas Way!"

Beautiful Ending May 14, 2010

This song has really been on my heart lately and I wanted to share the words and encouragement it brings me when I listen. Isn’t it funny how when you strive toward something beautiful,  the days between seem that much better?

An Absolutely Fabulous Coconut Cake…. April 24, 2010

This  Saturday morning, at 6 A.M. I was craving cake. It’s not like I had any to eat, or for that matter would eat it this early, but it got me thinking about my cake recipes. If you like coconut, even just a bit, this makes the best, most mouth-watering cake in the whole world! (Which is probably attributed to the 1 1/2 lbs of butter) Plus- who doesn’t want  a pretty cake to take to the next dinner party  or impress your mother-in-law at Easter?

Dense texture and light creamy icing make this cake superb!

FABULOUS  Cake:

3/4 lb (3 sticks) unsalted butter, room temperature, with more to grease pans

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 tsp vanilla extract

1 tsp coconut extract

3 cups cake flour (this flour is so much better to bake cakes with than all-purpose!)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup coconut milk

4 ounces sweetened shredded coconut

Frosting

1 lb cream cheese at room temperature

1/2 lb (2 sticks) unsalted butter at room temperature

3/4 tsp pure vanilla extract

1/4 tsp coconut extract

1 lb confectioners sugar, sifted

6 oz sweetened shredded coconut (or the amount you want to decorate with)

Directions

For the cake preheat the oven to 350 degrees F. Grease 3 (9-inch) non stick round cake pans, and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and coconut extracts and mix well. The mixture might look curdled; don’t be concerned. Note: If you don’t have a large electric mixer, just use your hand mixer and a spatula! It may take a little longer, but Kitchen Aid’s haven’t been around forever!

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on  low-speed, alternately add the dry ingredients and the coconut milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 3 pans and smooth the top with a knife. Bake in the center of the oven for 30-45 minutes (time varies by oven so keep an eye out), until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and coconut extract on low-speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side down, and frost the top and sides, place the third layer on top, top side up and frost top and sides, making sure all the sides are covered. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.