Bread for the Journey

Psalm 92

A Song for the Lord’s Day

It is good to give thanks to the LORD,

    to sing praises to the Most High.
 It is good to proclaim Your unfailing love in the morning,
    Your faithfulness in the evening,
  accompanied by a ten-stringed instrument, a harp,
    and the melody of a lyre.

You thrill us, LORD, with all you have done for us!
We sing for joy because of what You have done.
 O LORD, what great works You do!
    And how deep are Your thoughts.
 Only a simpleton would not know,
    and only a fool would not understand this:
 Though the wicked sprout like weeds
    and evildoers flourish,
    they will be destroyed forever.

But You, O LORD, will be exalted forever.

Your enemies, LORD, will surely perish;
    all evildoers will be scattered.

But You have made us as strong as a wild ox.
    You have anointed us with the finest oil.

Our eyes have seen the downfall of our enemies;
    our ears have heard the defeat of our wicked opponents.
 But the godly will flourish like palm trees
    and grow strong like the cedars of Lebanon.

For they are transplanted to the LORD's own house.
    They flourish in the courts of our God. 

Even in old age they will still produce fruit;
    they will remain vital and green.

 They will declare,

 “The LORD is just!
    He is my rock!
    There is no evil in Him!”

            New Living Translation

How to easily peel the freshest eggs

If you have ever gathered eggs from your hens in the morning with the hope of hard boiled eggs for lunch, then you will surely want to take a look at how easy it is to peel those eggs.

The eggs pictured in the photo were cooked the same day they were laid.

1. Have the eggs at room temperature.
2. Bring a pot of water to a full boil.  Be sure to have a large enough pot to have several inches of water covering your eggs when they are in the pot.
3. Place eggs into a large sieve, a few at a time and very gently place them in the pot.  Do not let them drop, hitting the bottom as this could cause the eggs to crack. You could use a spoon to place them but to ensure they are all cooked evenly, you want to get them all into the pot relatively quickly. 
4. Set the timer for 15 minutes, continuing to boil eggs. Stir the eggs ever so gently every few minutes to keep the yolks centered.
5. While the eggs boil, prepare a bowl with ice cubes.  At the end of 15 minutes, drain eggs and dump them into the bowl with ice.  Cover with water.  Stir to be sure all the eggs are being chilled evenly.   
6. Once the eggs have cooled, tap the wider end to crack it and peel.   

Asparagus-Pancetta Phyllo Appetizers

This is a simple appetizer with a pretty presentation. I used mini Phyllo cups that come frozen in the freezer aisle of the grocery store. The sky is the limit on what filling combination you could use. We had these at Easter so the Asparagus was my go to choice with added ingredients that I thought would go well together.

• 2 Packages of Mini Phyllo Pastry Shells (30 total)
• 15 stalks of Asparagus, washed and chopped into small pieces.
• 2 Tablespoons butter
• 1 Shallot, chopped
• 1/2 cup diced Pancetta (you can substitute bacon)
• 1/4 cup white wine or chicken stock
• 1 Tablespoon White wine vinegar or Sherry Vinegar
• Salt and Pepper, to taste

Added Optional Ingredients:

• 2 egg whites from 2 hard boiled eggs, chopped. Discard the yolk.
• 1/2 cup shredded cheese of your choice

1. Defrost the Phyllo Shells in refrigerator overnight.
2. Preheat oven to 350 degrees.
3. In a saucepan, melt the butter on medium heat and cook the asparagus for 2 minutes. Set aside in a bowl.
4. In the same saucepan, cook the chopped shallot for 2 minutes.
5. Now add the Pancetta to the pan and cook for 1 minute. (If you choose to use bacon instead precook it before this step and add it to the mix when you add the egg whites.)
6. De-glaze the pan with white wine and reduce by half. (Shallots and Pancetta stay in pan for this step)
7. Add the white wine vinegar and reduce by half again.
8. Pour over the Asparagus.
9. Add the chopped egg white solids to the Asparagus bowl.
10. Mix gently and season with salt and pepper.
11. If you want to add the grated cheese do it now and mix gently.
12. Place thawed Phyllo shells on a cookie sheet that is large enough for the 30 shells.
13. Fill each cup full with the Asparagus mixture.
14. Bake in 350 degree oven for 10-15 minutes. Just long enough to warm all ingredients through.

Set out on pretty plate and watch them disappear!

Wild Rice Pancakes

A friend of ours said he had ordered wild rice pancakes in a restaurant and had really enjoyed them. He wondered if I could make them. That intrigued me so went in search of wild rice in my cupboard. All I had was a wild rice blend which worked just fine. These pancakes turned out nice and fluffy with a bit of a nutty texture and flavor. Delicious drizzled with pancake syrup and served with a side dish of strawberries.

• 2 eggs
• 1 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup wild rice blend, cooked

1. Whisk together eggs, buttermilk, and vanilla.
2. In another bowl combine dry ingredients.
3. Slowly add dry ingredients to the wet ingredients just until combined, stir in melted butter and cooked rice.
4. Heat up your lightly greased griddle to medium high heat. 
5. Using a small ladle, scoop batter on grill. Cook 2 minutes or until golden in color. Flip pancakes and cook another 2 minutes.
6. Serve immediately, at least that is how we like them.
7. Yield: 8 pancakes

Bread for the Journey

Everyone needs compassion
A love that's never failing
Let mercy fall on me
Everyone needs forgiveness
The kindness of a Savior
The hope of nations

Savior, He can move the mountains
My God is Mighty to save
He is Mighty to save
Forever, Author of salvation
He rose and conquered the grave
Jesus conquered the grave

So take me as You find me
All my fears and failures
Fill my life again
I give my life to follow
Everything I believe in
Now I surrender

Savior, He can move the mountains
My God is Mighty to save
He is Mighty to save
Forever, Author of salvation
He rose and conquered the grave
Jesus conquered the grave

Shine Your light and let the whole world see
We're singing for the glory of the risen King ... Jesus
Shine Your light and let the whole world see
We're singing for the glory of the risen King ... Jesus

Savior, He can move the mountains
My God is Mighty to save
He is Mighty to save
Forever, Author of salvation
He rose and conquered the grave
Jesus conquered the grave

Written by Ben Fielding and Rueben Morgan

When we can't move those 'mountains' in our life we know that God can. He takes us as we are with all our fears and failures, all we need to do is surrender to Him.

Zephaniah 3:17 ESV
"The LORD your God is in your midst, a mighty one who will save; he will rejoice over you with gladness; he will quiet you by his love; he will exult over you with loud singing."

Rigatoni Pasta Cake

Who said a birthday cake must be loaded with sugar and whipped cream? Here's a savory cake that served the purpose just fine!  I invited friends for dinner with plans of serving birthday cake for dessert...but then the birthday girl said she would bring dessert.  So I served the cake for the main course.  The pasta cake was an idea I saw on-line...where there are many versions to choose from.  I used rigatoni...though I think I will try a spaghetti cake next time.  It's a fun way to serve an Italian classic...for kids of any age to enjoy!  

  Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoons black pepper
• 4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
• 1 cup Parmesan cheese, finely grated
• 1 1/2 cups grated Mozzarella cheese

Directions:

• In a large pot of salted boiling water, cook pasta until slightly underdone (about 2 minutes less than the indicated time). Drain; rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil and set aside.
• Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and cook until it's browned, about 5 minutes. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute.
• Add pasta sauce and heat through.
• Toss pasta with Parmesan cheese. 
• Lightly oil a 9-inch springform pan. Tightly pack pasta into the pan, standing each piece on end. (It really doesn't take long!)
• Spread the meat sauce on top of pasta and push into the holes as much as possible. (I used the handle of a wooden spoon to do this.)
• Bake in a 400 degree oven for 15 minutes. 
• Sprinkle mozzarella cheese on top and bake another 15 minutes...until cheese is browned and bubbling.
• Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then un-mold.
• Slice and serve.

Enjoy!

Taste of the Tropics Cake Ring

For my  recent "milestone" birthday, my husband took me on a Jamaican holiday. 

 This upside down cake ring reflects the flavours we enjoyed there - pineapple, orange and coconut.

For the Topping

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/3 cup drained crushed pineapple
• 1/3 cup orange marmalade
• 1/2 cup shredded coconut

1. In a bowl, combine all topping ingredients and mix well.
2. Prepare a baking pan.  I used a ring shaped spring form pan which I lined with parchment paper to keep it from dripping in the oven. If possible, use a 9 inch ring shaped pan.  If you don't have that, you may use a 10 inch cake pan.
3. Spread topping evenly in the bottom of the pan and set aside.

For the Cake:

• 1/2 cup softened unsalted butter
• 1/2 cup sugar
• 2 eggs
• 2 tablespoons orange marmalade
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

1. In mixing bowl, beat butter until fluffy.
2. Add sugar and beat again.
3. Add eggs, one at a time, beating between additions.
4. Add vanilla and marmalade mixing until blended..
5. Add dry ingredients alternately with milk and mix until batter is thick and smooth.
6. Spread batter carefully and evenly over topping in bottom of pan,
7. Bake at 375º for 30 - 35 minutes or until cake tester comes out dry.
8. Remove from oven and let stand on counter for 5 minutes.
9. Invert pan on to a serving dish and let cool.
10. Serve with ice cream or whipping cream.

Ham and Swiss Cheese Sliders

Sliders are just a mini sandwich. Before Easter I saw a few recipes for ham and Swiss and thought I'd make a copy cat recipe with our left over Easter ham. The ham disappeared before I could make these so I used deli style sliced honey ham. When I make sliders of any kind I usually make my own slider buns, but they can be found in most grocery store bakeries. These warm little sliders make a great light meal served with a salad, or serve them at the next game night. 

• 12 slider buns (these are very small soft dinner buns)
• 12 slices of ham, baked left over ham or deli honey ham
• 12 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard (I like to use the hot and spicy, or the honey style)
• 1/4 tsp sugar
• 1/4 cup butter, melted
• 1/4 tsp Worcestershire sauce
• 1/2 tbsp Dijon mustard
• 1/2 tbsp finely minced red onion
• 1/2 tbsp poppy seeds

1. In a small bowl make a spread by stirring together the mayonnaise, first amount of Dijon (1 tsp) and sugar.
2. Slice open slider buns and spread both sides with spread.
3. Place a slice of Swiss cheese, then ham, then another slice of cheese. (Swiss cheese slices are usually large, so I cut them to fit the small buns) Place the top of the slider buns on top.
4. Place filled sliders close together in a low casserole or pie plate. 
5. Melt butter, stir in remaining ingredients. Stir well to combine and spoon this poppy seed butter mixture over sliders.
6. Cover with foil and bake in 350º oven for 15 minutes. Remove foil and let bake for 2-3 more minutes. Serve immediately. 

Chicken Parmigiana

This is one of our family favorites and often requested for birthday meals. It is such an easy recipe and can become one of you favorites as well. I like to use boneless chicken thighs because it is economical and they don't dry out. This serves about 10 people with 2 pieces each. 

• 3 lbs boneless chicken thighs
• 2 beaten eggs with a tablespoon of water
• 1 cup of grated parmesan cheese
• 1 cup of bread crumbs
• 1 recipe of pasta sauce or 2 jars of your favorite sauce
• Grated mozzarella cheese

1. Pour the pasta sauce into the bottom of 2 9x13 pans.
2. Dip the thighs into the egg mixture.
3. Then into the combined cheese and bread crumbs.
4. Brown in a bit of olive oil on medium heat. 
5. Place the browned chicken on the sauce.
6. Bake at 350 for 20 minutes
7. Add desired amount of grated mozzarella cheese and bake for another 10 minutes. 
8. Serve with your favorite pasta, greek or caesar salad and garlic bread.

Bread for the Journey

We were visitors to a church new to us, slipping into the back as a small choir was leading the worship.The surroundings were different and everyone a stranger, until I was struck once again with what we had in common. Words to well known songs flowed  from one to the next reminding us that the same God is worshiped all around the world and what a wonderful feeling it is to be part of this family, adopted by His amazing love. With gratefulness we joined in these well known words by Chris Tomlin,

I'm forgiven, because You were forsaken

I'm accepted, You were condemned

I'm alive and well

Your Spirit is within me

Because You died and rose again.

Amazing love, how can it be?

That You, my King, would die for me

Amazing love, I know it's true

It's my joy to honor You

In all I do, I honor You.

But what if we were to visit a place where there was no such a feeling of kinship? What if everything was strange?  In this week after Easter, a friend passed along a thought or a question regarding the verse where the angel at the tomb asked the women, "Why do you seek the living among the dead?" I don't know if I'd ever really considered the question in more ways than what the context implies, but this time I saw it in a new way. My prayer today is that in our search for answers, with our attention being pulled in many directions, we will fix our eyes on Jesus, the One who is no longer in the grave but interceding for us at the right hand of God. He is for us!