Hearty Soup for the Soul's Belly

We all know how important it is to eat everyday. Our tummies grumble letting us know it's time to be fed again. We need food to survive. We need to have the right kind of eating habits for our bodies to be healthy. How often do we get cravings for ice cream, chocolate, chips, candy, greasy fast food, or any JUNK FOOD?? Do we ever get cravings for salads, broccoli, fresh fruits, carrot sticks, you know, HEALTHY FOOD?? It takes discipline to have a healthy eating style. We have to exercise to be fit. It takes work to have a healthy body.

What about our soul? Doesn't it need food too? As Christians we should be striving (exercising) to be more like our Savior, Jesus Christ. How do we become more like Him? By learning about Him through His Word, the Bible. By Spending time with Him in prayer. By having a close relationship with Him. He is my Living Water, my Daily Bread.  This is Food for our Souls. We need it to survive in this world we live in. This past weekend I was able to go on a Ladies Retreat with my church. My soul was filled and recharged. I was challenged. It was so refreshing. Once again I was reminded and challenged about my spiritual eating habits. What am I filling my soul with? What kind of "junk food" do I need to cut out of my spiritual diet? I never ignore the grumbles of my belly when it's hungry. I quickly satisfy my craving for food. How often though, do I ignore the grumbling of my soul? How often am I "too busy" to be feeding on God's Word? I may snack everyday, but am I getting full?? Is my soul getting the proper nourishment? I should be satisfying my soul cravings DAILY! How often am I satisfying my fleshly desires? It takes discipline to have a healthy, relationship with the Lord. God's Word should be the most Delectable thing to me. We've all heard the saying: " A moment on the lips, a lifetime on the hips." Time to remember that earthly pleasures last but a moment, but a relationship with Jesus lasts a lifetime! Just some food for thought.

Last night for dinner we had Beef Stew. My friends, this is a great recipe that I share with you. It's got massive flavor. Seriously, like a party in your mouth. If your hubby is a meat and potato man, you'll make him a happy camper with this stew. It's loaded with chunks of beef, veggies, potatoes, and sweet potatoes too! Yes, sweet potatoes...it gives this slight hint of sweetness to the stew. So delish!! I served this meal up with some garlic cheddar biscuits, and ginger ale. Delectable. Happy Cooking!

Hearty Beef Stew

Ingredients:

2 lbs. stewing beef (cut in 1 to 1 1/2 in. cubes)

season salt

2-3 Tbs. olive oil

1 large onion, chopped

1 C. celery, chopped

2 tsp. minced garlic

2 tsp. Herbes de Provence

2 1/2 C. beef broth ( I recommend low sodium)

2 Tbs. tomato paste

2 Tbs. balsamic vinegar

2 bay leaves

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. ground black pepper

1 large potato, unpeeled, cut in 3/4 in. pieces (russet, Yukon gold)

1 large carrot, chopped

1 sweet potato, peeled, cut into 3/4 in. pieces

2 Tbs. corn starch

3/4 C. frozen green peas

2 Tbs. fresh parsley

Directions:

1. Pat beef dry with paper towels. Sprinkle beef lightly with seasoned salt. Heat 1 Tbs. olive oil in a large pot over medium-high heat. Add half the beef cubes, and cook, turning occasionally. You want all the sides to be lightly browned. Remove from pot and keep warm. Repeat with remaining olive oil and beef cubes. Set aside. 

2. Add onions, celery, and garlic in same pot. You might need to add more olive oil to keep veggies from sticking. Reduce heat to medium. Cook and stir about 5 min. until veggies are soft. Return beef cubes to pot and stir in Herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Reduce heat to low, cover and simmer 1 hr. Make sure mixture isn't boiling or it will stick and burn. 

3. Stir in potato, and carrot. Cover and simmer 25 min. Stir in sweet potato and simmer 20-25 more min. until veggies are tender. Mix cornstarch with 2 Tbs. water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook until peas are heated through. 

Serves: 6-8

Garlic Cheddar Biscuits

Ingredients:

1 3/4 C. flour

1 Tbs. + 2 tsp. baking powder

2 1/2 tsp. sugar

1/4 tsp. salt

3 Tbs. shortening

4 Tbs. cold butter ( I used slightly softened)

6 oz. shredded cheddar cheese

3/4 C. milk

Garlic Butter

3 Tbs. Butter

1 garlic clove, smashed ( I used garlic powder)

1 tsp. fresh parsley ( I used dried) 

Directions:

1. Heat oven to 425. Lightly spray baking sheet with cooking spray.

2. Make biscuits by combining dry ingredients. Add the shortening and mix till combined. (You can do all this in food a processor. I don't have one so I used a good ol fork.) Add the butter and mix till pea sized. Add the milk and mix. Dough will be slightly wet. That's ok because we're making drop biscuits. Add cheese. 

3. Drop dough by scant 1/4 cup portions onto the baking sheet. Bake for 15-20  min. until golden. 

4. Meanwhile, make garlic butter. Melt butter, and garlic in microwave. Add parsley. Brush the biscuits with the garlic butter and serve warm. 

Makes: 12-14 biscuits

                                                                         

 

Autumn Roast Chicken

  Recently, I was visiting my sister Valerie and she cooked the most delicious meal for me. I instantly knew that I had to jot down the recipe and bring it home with me. I couldn't wait to make it for my husband, Derek.  This past Monday as I planned my meals for the next 2 weeks and made out my shopping list, this Autumn Roast Chicken recipe was definitely the priority! It's actually very simple to make but looks and tastes like you labored over it for hours. The end result is chicken that is so  crispy on the outside but tender and juicy on the inside. The veggies soak up all the flavor of the chicken and are sweet and savory and caramelized. I made this scrumptious dinner last night served up with some fresh, homemade banana bread and apple cider.  Delectable indeed. Happy Cooking! 

Autumn Roast Chicken

Ingredients:

6 lb. roasting chicken

5 Tbs. butter

1 Tbs. ground sage

1 acorn squash

3 tart apples

1 red onion

2-3 lbs. baby red potatoes or fingerling potatoes

salt and pepper to taste

Directions:

Preheat oven to 375. Rinse and pat dry the chicken. Place in large, deep roasting pan. Melt butter and mix in sage. Brush some of the seasoned butter on the chicken. Sprinkle with salt and pepper. Pierce the acorn squash in 3-4 places and microwave for 1-2 min. Cut the squash into large chunks.. don't peel the squash. Core and wedge the apples..don't peel. Cut the onion into large chunks.  Rinse potatoes and remove any bad spots...don't peel. Place veggies in large bowl and toss with remaining butter/sage mixture. Place veggies around meat and bake for 2-2 1/2 hrs. 

 

Peaches and Cream Anyone?

The recipe I share with you today is from my Mom. She is probably the best cooker/baker I know! She could (and still can) be found in the kitchen (in her bare feet), mixing up a batch of cookies, making a fresh pie or cake of some sort, or making the yummiest home cooked meal you've ever tasted! I know for a fact that my brother, sisters, and I all share my Mom's love for being in the kitchen. Now if only I could whistle as beautifully as my Mom does....

This recipe for Peach Cake  is one of my favorites for sure. The ingredients are simple and should be readily found in your pantry. It's so delectable served warm with a scoop of vanilla ice cream or fresh whipped cream. (Junk, why not do both?!!) It's just one of those cakes that is so moist and savory and makes a great Autumnal dessert! You can easily swap out the peaches for freshly picked apples too!  A great way to wrap up a Fall day... or begin one! Who says you can't eat cake for breakfast? Don't forget to put the coffee on with this one.  Happy Cooking!

Peach Cake

Ingredients:

2 Cups sugar

3 Cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon (sometimes I add an xtra pinch or two)

1 large can drained peaches (or drained pears OR 3 cups peeled and sliced apples)

1 1/2 Cups oil

2 eggs

1 tsp. vanilla

1/2 Cup chopped walnuts (optional, but so yummy!)

1/2 Cup coconut (again, optional but delicious!)

Directions:

Preheat oven to 350.

Grease 9x13 pan.

Mix sugar, flour, soda, salt, and cinnamon. Add fruit and mix until coated with dry ingredients. Add oil, eggs, and vanilla. (nuts and coconut at this time too).  Pour into pan and bake for 1 hr. or until knife inserted comes out clean. Depends on oven temp. 

 

Chili for the Chilly

   Ahhh. The cool, crisp, days of Autumn. Love it! Ok, well most of the time. My husband has this thing with letting the fresh air in the house no matter the temperature. He opens every stinkin window and then I go around and close them all. I am ALWAYS cold, but I am NOT wearing a sweater and socks in my house. It's one thing to bundle up when your going out, but other than that, this girl is in her barefeet!! 

   Anyways, what better way to warm the chilly than with a nice big bowl of chili? One of my favorite such recipes is a White Chicken Chili...made in the crockpot, by the way.  Served up over a nice hunk of warm, fresh cornbread, sprinkled with cheddar cheese and a dallop of sour cream. Mmm Mmm Mmm! Delectable! 

   Last night I made a vegetable and meat chili served over bow tie pasta. It was so flavorful not to mention one of those "good for you" meals. I served it up with some green chili corn muffins that were so moist and just melted in your mouth... I drizzled a little honey on my corn muffin and WOW! The chili was garnished with a little cheddar (everything tastes better with cheddar), sour cream, and fresh cilantro. Delectable?  You be the judge. Happy Cooking!

White Chicken Chili

Ingredients:

2 lbs. boneless, skinless, chicken breasts, cut into 1/2 inch pieces

2 cans (15 oz. each) cannellini beans, rinsed and drained

1 can (15 oz) cream-style corn

2 cans ( 4 oz. each) diced green chile peppers

1 cup chopped onion

1 cup reduced sodium chicken broth

2 packets (1.25 oz each) white chicken chili seasoning mix

shredded cheddar (optional)

sour cream (optional)

chopped green bell pepper (optional)

Directions:

1. In 4 quart crockpot, stir together chicken, beans, corn, chile peppers, onion, chicken broth, and chili seasoning until combined. Cover and cook on LOW for 6-8 hours.

2. Serve with cheese, sour cream, and chopped green pepper (optional, but great!)

Serves: 8

"Formal" Chili - since it's served over bow ties =o)

Ingredients:

1 lb. ground turkey (although you could use ground beef)

2 tsp. garlic powder

1 cup each - chopped onions, red bell pepper (you can use green or yellow), diced carrots

1 1/2 cups tomato sauce

1 1/2 cups salsa (mild, medium, or hot)

1 can (15 oz.) black beans, drained and rinsed

2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

12 oz. bow tie pasta 

sour cream (optional)

shredded cheddar (optional)

fresh cilantro (optional)

Directions:

1. Cook turkey and garlic in large skillet or pot over medium-high heat 'till meat is no longer pink. 

2. Add onions, pepper, and carrots. Cook until veggies are soft. 

3. Stir in tomato sauce, salsa, beans, chili powder, cumin, and oregano. Reduce heat to low. Cover and simmer 15 min. stirring occasionally. 

4. Meanwhile, cook pasta according to directions. Drain. 

5. Serve chili over pasta and garnish with cheese, sour cream, and cilantro. (once again, optional but so, so good)

Serves: 6

Green Chili Corn Muffins

Ingredients:

1 Cup flour

1 Cup yellow cornmeal

2 Tbs. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 can (14.75 oz) cream-style corn

1/2 Cup buttermilk

1 egg

2 Tbs. melted butter

1 can (4 oz) diced green chilies

Directions:

1. Preheat oven to 375, grease muffin tins, or line with baking cups

2. In large bowl combine dry ingredients

3. In medium bowl whisk together wet ingredients

4. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. 

5. Divide batter among 12 muffin cups. Bake for 20 min. or until toothpick inserted comes out clean. Be careful to not over-bake them.

Yields: 12 muffins

While We're on the Topic.....

   Ok. So I don't know about all of you, but in our household, the Fall season also means the start of Baseball playoffs and Football season. My husband, Derek, is a HUGE New York Yankee fan and it appears there will be plenty of reason for him to celebrate this year seeing his boys are in 1st place in the AL East. We love hosting World Series and Super Bowl parties. Who doesn't enjoy a reason to hang out with friends and stuff our faces with junk food? One of Derek's favorites and one that is frequently asked for by our friends is Nachos! It's my Mom's Nacho Cheese Sauce recipe. It's super easy because it's made in the crockpot!! I told you in the last post, I love my crockpot!  You can't go wrong with that thing. So, whether you need to feed a crowd or just satisfy your own craving, I guarantee you will love this Delectable comfort food.  Oh yeah, LET'S GO YANKEES!!!!

Crockpot Nacho Cheese Sauce

Ingredients:

2 lb. Velveeta Cheese

2 ( 10 oz.) cans Ro-Tel Tomatoes (or regular diced tomatoes)

1 small can green chili peppers (if not in tomatoes) *

2 cans bean-less Hormel chili ( mild or hot)

* sometimes I like to use sliced jalepenos

Directions:

Cut cheese into chucks and place in crockpot. Heat cheese on low until melted. Mix other ingredients into melted cheese. Keep pot on low. Serve with your favorite tortilla chips.  

Serves: Alot...doubles nicely too to feed an army!

Time to Dust off the Crockpot!!

    Well, it's that time of the year again. Back to School. Putting away the summer clothes and hulling out the Fall/Winter ones. The days are shorter. Time to turn up the thermostat a little. Apple and pumpkin picking. Watching the leaves change. I don't know about you, but for me it's also time to get out the crockpot! Bring on the Fall season!! 

     I love this time of year for so many reasons, but one of my favorites is the hearty home cooked meals on a chilly evening. The warmth of the family being all nice and cozy in the house is just so special.  

     During the summer months I change my recipes around. I like to keep the meals light and easy to prepare so I'm not killing myself over a hot stove in an already hot kitchen. Besides, I'm not a huge fan of eating big, heavy meals on a scorching, humid, summer day. We do a lot of BBQ-ing and I make lots of salads and fresh fruit. So, when the cooler months roll around I pull out all the stops with home-made soups, casseroles, roasts, comfort foods, etc. There's always room for an apple crisp or pie here and there too. I love the convenience of my crockpot and will use it at least once or twice a week. There's nothing easier than throwing all your ingredients into a big pot and then letting it cook by itself. The house smells AMAZING all day!! The only downfall is trying to keep the drool in your mouth. One of my favorite crockpot dishes is a Cranberry Pot Roast. Folks, this is a melt in your mouth meal and couldn't possibly get any better than this. I just bought all the ingredients for this and will be making it myself this week. I thought I would share it with you. So, go find and dust of your crockpot. I promise you will find this meal Delectable!

Cranberry Pot Roast

Ingredients:

1 ( 1 oz.) envelope dry onion soup mix

1 ( 3 lb.) beef chuck roast

1 ( 16 oz.) can jellied cranberry sauce

2 TBS. melted butter

2 TBS. all-purpose flour

Directions:

1. Place onion soup mix in bottom of crockpot. Place roast in crockpot, and top with cranberry sauce. 

2. Cover, and cook 8 hrs. on Low.

3. Remove Roast, and set aside. Set crockpot to High. Whisk together butter and flour and slowly stir into the liquid remaining in the crockpot to create a thick gravy. Serve with the roast. 

Serves: 6 (This recipe doubles nicely)

I love to serve roasted garlic mashed potatoes and sauteed green beans with this meal. Sparkling apple cider is an excellent touch too. Happy Cooking.

Bringing you Delectables

  Ok. So, I've fallen prey to the world of blogging. I am not good at creative writing or eloquent speaking, so I will not bore you with my ramblings on here. I was "talked" into starting this blog by my sister, Valerie..who will be contributing to this blog as well. After all, don't sisters share everything?  

  I am a full time wife to my wonderful hubby of 7 years. God has blessed us with 4 beautiful children...2 boys and 2 girls, ages 6,5,3, and 1. As my fellow SAH wife and mommy friends know, there is barely enough time in the day to complete all the many tasks that lie ahead of us...let alone start any new projects.  I don't know about you, but as soon as my feet touch the floor they are on the go all day long.  There's practically no "me" time. It's all about everyone else. Even the house gets more attention than me.  I laugh when my hubby tells me to try and relax a little during the day. RELAX?? I don't know how to.  I like to have everything in order and have everyone else's needs met before I can think about relaxing.  I have found one way to do both at the same time though--multi-tasking. Meeting the needs of my family AND relaxing at the same time.    This is in the way of COOKING.  Ok, so cooking may not be relaxing in the sense of the word, but it's something I absolutely LOVE to do. I think it's so satisfying to create something Delectable for my family. It's not so much the ingredients you put into the dish that makes itDelectable, but all the LOVE that goes into making that special meal. 

  I am always on the hunt for new and delectable recipes. I have built up quite a collection and thought I would share them with all of you. So, my goal is to post my Delectable dishes for you to enjoy. 

Delectable: extremely pleasing to the sense of taste, delicious, luscious, pleasant tasting, scrumptious, toothsome, yummy.  Be inspired!