Archive for the ‘fast food’ Category


gotta get me one of these!


Have you ever made that meatballs with grape jelly recipe?  I’ve used it several times when I need something quick and easy for potlucks.  They are always good but I’m not completely happy with the ordinary-ness of the taste.

Today it was a funeral that made me run to the store, when I should have still been in my pj’s, for a 3-4 lb bag of frozen meatballs.  I ran out of the store forgetting the rest of the ingredients.  (I hate it when that happens!)

I got home and realized my fatal error.  I stood in front of the refriderator, all that cold air escaping, snorting something about how to figure out how to makeshift the recipe, (good thing no one else was up yet) since I only had 30 minutes to get these puppies up to speed and be at the church on time for sound check. (I was singing in said funeral too)

So what does any self respecting pastor’s wife who cooks for all the potlucks do in a pinch? She gets out the raspberry chipotle sauce and some “famous” peppers and onion relish from the “famous chain store” and gets cooking!

Mission accomplished!  They were a big hit, my recipe made the requests list and I was relieved.

And a beautiful funeral I might add.  We miss you Roy!…  Looking forward to our heavenly reunion, minus crock pots and meatballs. 🙂

For those of  you who asked.. here’s the recipe in all it’s glory….

The Amazing Meatballs Recipe:


  1. Place bag of meatballs in the micowave to defrost for 8 minutes.
  2. After 90 seconds take bag out of the microwave (because there’s not enough room for them to turn on the lazy susan) and pour meatballs out into a large plastic (micro safe) bowl.
  3. Now put the bowl in the microwave on defrost… on second thought, maybe just set to high for 8 minutes.
  4. Stir meatballs every few minutes and repeat the process, (no! don’t put them back in the bag! just repeat step 3 on high at 8 min.) Stir and continue on high as needed, until heated through.
  5. Pour meatballs into your 25 year old crock pot.
  6. Now mix together the sauces, relish and catsup in a bowl or measuring cup of your choice.  (I didn’t mix first… mistake!) Pour over the meatballs stir and and run out the door!
  7. Wait, don’t forget the crock pot!!!
  8. After the emotional flogging of getting a speeding ticket, arrive at the church and unload your amazing meatballs, find the right place for them and plug them in.  Set heat level on high.

XO and Enjoy!

I have fought the good fight, I have finished the race, I have kept the faith. 2 Timothy 4:7


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I don’t know about you but I’ve seen that infomercial about the “better blender”… and I always wondered if it really was better.   I kept thinking, “I like that jar concept” and “they make it look so easy.”  But, I just couldn’t get out there and buy another blender when the one I got was just fine.  The only thing it didn’t do was the jar thingy.

So….. I’m surfing the web today looking at pincushions, of all things, and come across a post and low and behold the blogger tells me I can use a mason jar with my blender!!! Well, I never!

I just had to drop everything and run to my kitchen and pull out that old blender and see for myself.  I proceeded to make some strong coffee.  While it was fixin’ in my moka pot I got out a wide-mouthed mason jar and filled it half way with crushed ice from my handy “in door ice dispenser” and added half and half and two teaspoons of sugar.  Gotta use the real stuff for such a drink as this.

By now the moka pot was all done doin’ it’s thing and I poured it into the ice mixture in my wide-mouthed jar and stuck the blender attachment to the jar.  Inverted it onto the blender, gave it a twist and away we go!  I got a nice, fast, and delicious iced-blended coffee served up in a handy old fashioned jar on a hot day in Southern California.

The only thing that would make it better would be some good old fashioned vacation time on the Merced River in Yosemite, my feet in the water, my behind in a lawn chair, and holdin’ hands with my hunny,…. uh, with that other hand I’m not usin’ to hold my iced-blended coffee with right now.  🙂

visit: Simply Recipes to see the original post with pictures.  They’re chopping some walnuts for ya.

also visit: my husbands flicker photos for more of the beautiful Yosemite Valley and some other great places we’ve been.

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When I was young and strong and ambitious I used to grow a vegetable and fruit garden. Tomatoes, peppers, eggplant, squash, cucumbers, berries and fruit trees and the like. It was great fun to go out into the morning sun and pluck God’s provision off the vine, tasting the goodness of real food. I especially enjoyed sharing those moments with my daughters. My, how time flies by.

Then there were the rare times when we would find something planted by God. There we were, taking a quiet walk in the woods or hills with loved ones and God revealed a wild onion or alpine strawberry, blackberry or goose berries in the shade of an old enormous oak tree. Ahhh, that’s a moment of wonder and awe, don’t you think?

These simple pleasures make enjoying food so much richer. So, I toast you who savour those moments, teaching your children and remembering Who it is that has provided the bounty on your plate! Go forth and forage…

Genesis 1:29 (NKJV)
And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food.

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My husband and I spent a year in Japan ministering to nationals that were training to go into the mission field. We loved the people, culture and the food.

One of the dishes that’s become a staple in our home that we’ve enjoyed often is Mother and Child. Our children loved it even when they were finicky, it’s very simple to prepare and only takes a few minutes. A simple rice-bowl meal that won’t break the bank and always hits the spot!

*Oyako Donburi

3-4 boneless skinless chicken breast
4 eggs
4 shiitake mushrooms (or your choice)
1 onion
A few fresh spinach leaves, chopped

Simmering Sauce
1/4 cup water
4 Tbls soy sauce
3 Tbls mirin
1 Tbls sugar

5 cups cooked rice

1. Slice the chicken breast diagonally. Remove hard stems of shiitake mushroom and slice into large pieces. Slice onion thin.

2. Using a large skillet, mix all the simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over medium heat, 2-3 minutes or until chicken is done and onion becomes transparent.

3. In a small bowl whisk the eggs and pour into the pan over the chicken and cover. Cook until the egg is set, about 2 minutes over medium-low heat. Sprinkle with the chopped spinach cover and simmer on low about 1 minute to wilt the spinach.

4. Dividing into 4 servings, serve over rice in a large deep bowl. ….. Enjoy!

Psalm 22:26 (NKJV)
The poor shall eat and be satisfied;
Those who seek Him will praise the LORD.
Let your heart live forever!

*Recipe adapted from Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyamma

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