Two Horses...

This is a little Cowboy story sent to me recently, I loved it...it spoke to me...I hope it speaks to you too...

Two Horses
If you stop your car to watch, you will notice something quite amazing. Looking into the eyes of the
bigger horse will disclose that he is blind. His owner has chosen not to have him put down, but
has made a good home for him. This alone is amazing.
If you listen closely, you will hear the sound of a bell. Looking around for the source of the
sound, you will see that it comes from the smaller horse in the field. Attached to her halter is a
small bell. It lets her blind friend know where she is, so he can follow her.
As you stand and watch these two friends, you'll see how she is always checking on him, and that
he will listen for her bell and then slowly walk to where she is, trusting that she will not lead him
astray. When she returns to the barn each evening, she stops occasionally and looks back, making
sure her friend isn't too far behind to hear the bell.
Like the owners of these two horses, God does not throw us away just because we are not
perfect or because we have problems or challenges. He watches over us and brings others into
our lives to help us when we are in need.
Sometimes we are the blind horse being guided by the little ringing bell of those who are put in
our lives. Other times we are the guide horse, helping others see when they are blinded. Good
friends are like this .........You don't always see them, but you know they are always there.

Please listen for my bell and I'll listen for yours.

Cheers to Happy  !!

Chicken Chili Cornbread....

Chicken Chili Cornbread 

This is a great dish for Superbowl weekend....it is a dish that you can prep ahead of time and pop in the oven later for the game....it has great flavor and the beans are blended up giving it a creamy bean flavor....so good!

It is a dish that almost entirely can be made from the pantry ingredients and so easy!

Chili

2 tablespoons olive oil
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped into 1/2" to 3/4" pieces
1 cup of sliced mushrooms
1 small jalapeño pepper, diced; remove and discard seeds for milder chili
1 to 4 cloves garlic (to taste), peeled and minced
 1 1/2 cups fresh or frozen/thawed corn kernels
1 cans (4 1/2 ounces ) chopped green chiles, undrained
2 cups chopped cooked chicken or turkey meat, white and/or dark
1 can (15 to 19 ounces) white beans or cannellini beans, undrained
1 tablespoon ground cumin, or to taste
3/4 teaspoon salt, or to taste
3-ounce package cream cheese
1 to 1 1/2 cups grated cheddar cheese, optional, for topping

Cornbread topping

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 1/2-ounce can chopped mild green chiles, drained
1/4 cup chopped fresh cilantro, optional
1 1/4 cups milk
1/2 cup butter, melted and cooled
1 large egg

Directions
1) To make the chili: Heat the oil in a large frying pan. Add the onion, peppers, and garlic, and mushrooms, frying until the vegetables are soft and the onions are barely beginning to turn golden, about 10 to 15 minutes.

2) Add the corn, chilies, and chicken or turkey, stirring to combine.

3) Place the beans with their liquid in a food processor or blender, and process until smooth. Add to the pan with the meat and vegetables, stirring to combine.

4) Stir in the cumin and salt.

5) Simmer the chili slowly for 30 minutes, stirring frequently. While the chili simmers, make the cornbread topping, and start preheating the oven to 375°F.

6) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, salt, chilies, and fresh cilantro.

7) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.

8) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Set the batter aside while you finish the chili.

9) Add the cream cheese to the chili, stirring until it melts. Adjust the salt, if necessary.

10) Spoon the chili into a lightly greased 9" x 13" x 2"-deep pan. You'll need about 1" clearance between the chili and the top of the pan, to ensure the cornbread topping doesn't overflow. If your pan is shallower than 2", fill with chili until it comes no closer than 1" to the top. You may also divide the chili among individual serving dishes.  .

11) Top the chili with grated cheddar cheese, if desired; then with the cornbread batter.  
12) Bake the chili and cornbread for about 25 minutes, until the top is set and a toothpick inserted into the cornbread comes out clean. The individual servings will bake for about 20 minutes.

13) Remove from the oven, and serve hot or warm.

chop onion....

add to heavy bottom skillet.....and saute...

I used canned chicken....but add left over chicken if you have it....

beans.......

add jalapeno.....

finished sauteing...and then add.....

the blended beans......makes the sauce really creamy....

add the spices and salt and pepper.....stir cooking over low heat for 30 minutes...then add cream cheese and stir...

make cornbread....add all dry ingredients.......stir in.....

chopped cilantro and drained chilies.....

mix the wet ingredients together......

and add to the dry....the topping with be thinner than regular cornbread batter.....

put the chili in a casserole dish.....

add shredded cheddar on the top......

spread a thin layer of cornbread over the top....

sprinkle with paprika if you like and pop in the oven......

this smells great!!!!

Let the games begin!

Cheers to Happy  !!

Jan Bretts Whole Grain Bread...

Jan Bretts is a very, very beloved childrens book author and illustrator...I say childrens very quietly because I have my own collection of her books and I know my cousin does too...They are fun to read to children, the stories are great but the illustrations are what draw you in...they are fantastic! Check them out if you already haven't...I saw this bread recipe and knew I had to give it a try and oh ... am I glad I did! It is so delicious and healthy at the same time!
I copied her exact recipe here..and I will tell you what I did in the pictures after it...

Crunchy Whole Grain Bread

Mix 1 1/2 packets of yeast with 1/2 c warm water and let fluff up and bubble

add

1/2 cup molasses
1 t sea salt
1 egg, beaten
1/4 cup buttermilk powder if you can find it, or powdered milk, if not — this ingredient is not essential
2 cups warm water
1/2 cup softened butter, some stores carry homemade which I prefer

Blend this mixture and add 8 cups of flour– the kind of flours for this recipe will follow. After adding one half the total amount of flour, blend in 1 cup walnuts chopped very fine and 1 cup dried cranberries and 1/4 cup toasted sesame seeds (optional) — it’s easier to blend the nuts and fruit this way.


The 8 cups of flour include
1/4 cup flaxseed meal
1/4 cup wheat germ
1/4 cup King Arthur Harvest Crunchy Grains Blend
3 cups King Arthur 12 grain flour - I ordered from their website, but if you can’t be bothered use whole wheat flour.
4 cups of King Arthur bread flour, found in most grocery stores. It has more gluten in it and makes a chewy texture to your bread. Sometimes I will use King Arthur white whole wheat flour which I order from the website.
I knead the dough for 10 minutes, timed. Place the bread in a greased bowl in a warm place with a damp towel on top. It should rise until doubled in bulk. Punch down and shape into two loaves to fit standard pans, that have greased with butter, let rise and place in a cold oven. Turn temperature to 400° for 10 minutes and turn down to 375° for a remaining 20 to 25 minutes until done. A loaf of bread that is fully cooked will sound drum like when tapped on the top. Do not peek!Whoops, I think the last instructions is for my gingerbread recipe! It is best to bake bread on a sunshiney day with low humidity. I think my fresh hen’s eggs also contribute to a nicely risen loaf! Thank you Bonnie, Foo-lion, Pang, Cindy, Cricket, and Fleur, my best laying hens!

add the molasses, egg, and water, yeast mix, buttermilk powder and softened butter , mix....

add 3 cups of wheat flour and the nuts, seeds, cranberries, wheat germ and mix well....

these are the wheat flour and unbleached bread flour that I bought....seemed important to use bread flour...

sunflower seeds....

wheat germ and sesame seeds...

this is how it looks all mixed up....add the seeds you like, could be other healthy ones you like...the walnuts were great as well as the cranberries...

I used my dough hook to knead the bread...slowly add your 4 cups of bread flour...measure carefully, add 3 cups first and then add more if needed...it is really hard to take out if you add to much...experience talking here...

when I turned out the bread on my breadboard I saw where the seeds didn't get mixed in so I just kneaded it some by hand....

put it in the bowl and placed a towel on top and put in a warm place to rise till double...

ready to go in oven....

out of the oven....

butter the top.....

and get ready to enjoy the healthiest and best tasting bread!

It is great as toast in the morning! or in the evening snuggling with a child, a hot cup of tea and a great Jan Brett book...

Cheers to Happy  !!

One Egg Nest....

Just a little Chicken update: I went to clean the chicken house today and let them out of their play yard to run around a little bit....I took them out some sunflower seeds and they gobbled them up! I went in the house to get the camera and they followed me...I knew I better come back out with a treat so I grabbed some spinach leaves.....

which I sprinkled around on the grass...they checked them out and then...

they came at me!....The one in front said "hey! you gotta be kidding me! Spinach?"...they wanted some more of those good seeds! The spinach leaves stayed there all day....untouched...

this is why I went to get the camera, to show you this....there are 6 perfect boxes for laying eggs in...and they have made a nest underneath in one corner and they all lay eggs there....I picture them all waiting in line for their turn in the 'one egg nest'...

Cheers to Happy  !!

Panini...

On these cold January winter days, there is no better lunch that a cup of hot soup and hot sandwiches...A Panini is a grown up grilled cheese...just a little more special....In Italy, a panino is customarily made from a small roll or loaf of bread, typically a ciabatta or a rosetta. The loaf is cut horizontally and filled with salami, ham cheese or other food, and sometimes served hot after having been pressed in a grill.....

Panini

You can make fabulous Panini's without the special Panini pan....I saw this done I believe on Rachel Ray's show...you can use a regular cast iron skillet or other heavy pan...I used my groovy pan...the one I use for grilling indoors...

If you ever go to thrift stores or antique stores, look for this pan...they are cheap there and they are so much better than buying new ones...A new pan needs seasoning, and sometimes that can take years...After you pick the pan you are going to use.... take your pan and heat up for 5 minutes on medium to medium low heat.....

for your weight you will need a heavy can and an old pie plate....

make your sandwich that you are going to use for your panini...I used the cheap artisan bread from Safeway...you can use any artisan bread that you have leftover from something else...you choose...

I picked to make a provolone cheese, Canadian maple ham and fresh basil...I have several favorite panini sandwiches...brie is great with tomato and basil.....

butter both sides of the bread and place in the pan and top with your pie pan and heavy weight...take the can the firmly press down...wait one minute....and

turn......

place the pie pan back on top and the can and press firmly down again...cook another full minute and...

you are finished, get ready to have the best sandwich you ever made in your own kitchen!

oh so good! Enjoy!

Cheers to Happy  !!

Food Truck Tacos....

Food Truck Chicken Tacos

Food Truck Shrimp Tacos

My Favorite Tacos are the simple just meat tacos that you get on a food truck....I work with many Latinos and have been to many weddings, and baptisms and these tacos are always served just this way, they are very authentic...they are served with rice and refried beans on the side and chopped onion, cilantro and lime to add to the top...They are simply the best Tacos and so simple to make!

Food Truck Tacos

Marinade for Chicken
1 large slice fresh pineapple cut in cubes
1/2 cup of onion
1/2 cup of orange juice
1/2 cup pf white vinegar
3 tablespoons of olive oil
1 large dried chile guajillo pepper
1 fresh jalapeno (optional)
2 teaspoons salt
3 cloves of garlic
1 teaspoon of dried oregano
1 teaspoon of cumin
boil your red dried pepper in water gently for 10 minutes to soften, the take out seeds and rough cut...
place all of the ingredients in a blender and blend until smooth...marinate chicken for 4-24 hours....

grill on the barbecue until internal temperature is 165...grill fresh pineapple slices....
marinate shrimp in lime, salt and pepper for 30 minutes and then thread on wooden skewers....grill until slightly charred and done....

heat tortilla's and build a taco! a little chicken or shrimp...chopped onion, cilantro and cotija cheese....add a squeeze of lime and enjoy...

these are the chile guajillo...they are not hot, just very flavorful....you soak them in hot water to soften and then blend....

you can use fresh orange juice if you have it...

add everything to the blender.......

seed the Chile and chop and add to the blender...

give it a whirl and add to the bowl for marinade....

add you chicken and cover and place in the fridge....

you can prep your vegetables in the meantime...I love cilantro!

this is a comal..it is a tortilla cast iron skillet....you can find these at antique or second hand stores....get one that is used if you can find one...you can clean it up and it will already be seasoned...turn your stove on a medium to medium low heat....

place your corn tortilla on it and wait about 15 seconds and turn...

this is a long stick that I use for turning the tortillas...if you can ever find one buy it....It is for turning lefse, although I have never made it but have always used it for turning tortillas....

wait for the tortillas to bubble and then turn again for another 15 seconds....takes about 1 minute total time....

shrimp ready to go!

when the chicken and pineapple are about done,  on the grill....

add the shrimp......and grill until done.....

dice the chicken and the grilled shrimp.....

the chicken is moist and has a great mild sweet flavor...add the pineapple, onion, cilantro and cotija cheese...

add the same to the shrimp.....add a squeeze of fresh lime and enjoy!!!!

Cheers to Happy  !!