Tuesday, October 21, 2014

Delicious Healthy Guacamole

Scripture to Live By:   “Keep me as the apple of your eye; hide me in the shadow of your wings.”  Psalm 17:8

David wanted to be in the protection of his God.  I am so glad that God cares so much for each of us. I am so glad I can depend on Him to love and keep me and that my times are in His hands.  I am glad he bids me to cast all my cares upon Him for He cares for me.  

Recipe Post:
I saw this recipe on Food Network and thought I would give it a try.  I love Mexican food and I really enjoy Guacamole in restaurants,but wasn't sure I would find a recipe that would compare.  I think this recipe is better than the guacamole I have eaten in restaurants.  This recipe is fairly simple and can be made quickly.  I have change it a little to suit our taste.


3 avocados

1 lime
1/2 teaspoon kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion,
1 jalapeno pepper
2 Roma tomatoes
1/2 tablespoon dried cilantro or 1 Tablespoon of fresh
1/2 teaspoon of minced garlic


Remove juice from 1 lime.

Cut 3 avocados in half and remove seed.  Scoop out pulp using a spoon and put in a mixing bowl.  

Coat with lime juice.

Pour off excess juice after coating.  Reserve 1 Tablespoon to be added when you mix all ingredients.  

Cut  Roma tomatoes into fourths and remove all the seeds.

Dice the tomatoes as well as the onion.  Remove the seeds from jalapeno pepper and dice it up.  
Set aside.   

In mixing bowl mix the avocado until blended, then add the diced onion, pepper and tomatoes.  
1/2 teaspoon kosher salt, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne and 1/2 teaspoon of minced garlic,  1/2 Tablespoon of cilantro and 1 Tablespoon of lime juice.  

Mix well.  

We really like eating guacamole with all our Mexican meals but we also, like to eat  eat as a snack food with Doritos, or popped corn chips. 

There are many other ways to use left over guacamole. You can use it  in deviled eggs, eat it on pasta, replace mayonnaise with guacamole in chicken salad.  

Hope you will try it. We think it is delightful.  

Blessings to you, 

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Monday, October 20, 2014

Homemade Chicken Burgers in Bulk

Scripture to Live By:
Restore unto me the joy of thy salvation; and uphold me with thy free spirit.
Psalm 51:12 

Recipe Post:
Do you like having burgers in the freezer to be able to pull out when needed without having to go through the process of making each time needed? Try making chicken burgers in bulk. This recipe is one of my favorite for making chicken burgers from scratch.  I could eat these several times a week.These burgers are very low in fat yet are high in protein and are so healthy for you.

Here is what you will need if you want to give them a try.
6 pounds of boneless skinless chicken breast - See Ground chicken Breast
3 cups of bread crumbs (I use whole grain bread to make my bread crumbs. I chop them
in the blender.)
2 teaspoons of salt
1/2 teaspoon of pepper
1/2 teaspoon garlic powder
3 teaspoons of olive oil
1 cup of milk
1 medium onion  (I blended the onion in the blender)

Combine all the above ingredients in a large bowl and mix well.  

After mixture is blended well, then make into burgers.  I use approximately 1/2 cup of the mixture to make a chicken patty.  I lay them out on a cookie sheet covered with wax paper.  I place  the cookie sheet, with the burgers, in the freezer. As soon as they are frozen, I take them off the cookie sheet and place them in a freezer bag with a piece of wax paper in between each patty so they do not stick together.   

Whenever I want to have burgers I just take out the number needed and store the rest back in the freezer.

I like to grill the chicken burgers, but you can cook them on the stove.

I like to serve them with lettuce, tomato, dill pickles and mayonnaise on a whole wheat bun.  As a side dish I served potato salad and carrot sticks. 

I like knowing what is in my burgers and this one is low fat and yet very tasty.  
Hope you will give it a try.

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Wednesday, October 8, 2014

Jalapeno Pepper Jelly

Scripture to Live By:  
will both lay me down in peace, and sleep: for thou, Lord, only makest me dwell in safety. 
Psalm 4:8

Recipe Post:
I went to celebrate my sisters 75th birthday and she gave me some Jalapeno peppers she had grown in her garden.  She had been making Jalapeno Pepper Jelly.  I don't mean just a few jars but at my last conversation with her she had canned some 50 jelly jars of it with the help of her daughter.  I was not sure I would enjoy Jalapeno Pepper Jelly, but my sister said I must try it.  She gave me a jar of it to try it.  I tried it and decide it was very tasty.  So now I have made some of my own.  So if you would like to give it a try, the following is what you will need:

4 cups of sugar
16 Jalapeno peppers (divided)
1 large green pepper
1 1/2 cups of apple cider vinegar
1/4 teaspoon of salt
4 ounces of Certo Liquid Pectin

Wash peppers thoroughly.
Remove the stems. Put 12 of the Jalapeno peppers and your green pepper in a food chopper.


 Chop well. 

Pour peppers in a saucepan 

Add 1 1/2 cup of apple cider vinegar

Bring to a boil and boil for approximately 20 minutes.

While the pepper mixture is boiling, remove seeds from remaining peppers and chop finely with a knife.

Let cool.  Then put mixture in a cheesecloth bag and squeeze the liquid into a saucepan.  

You should have 1 cup of juice.  (Maybe a little more)

Add 4 cups of sugar and bring to a boil, (that cannot boil down,) and boil one minute.  

Add 4 ounces of Certo Liquid Fruit Pectin and the remaining chopped peppers.

Mix well.  Ladle into clean sterilized jelly jars.  

Put lids and rings on jars and tighten down.
Seal jars in hot water bath. Go here to see how.

Hope you will give it a try.  


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