These tacos are sooooooo good!! They are perfect for a Sunday afternoon football day! You can use whatever kind of tortillas you like, depending on your taste. I prefer flour, but if you have a really juicy fish corn works better. And I suggest really dusting with the chili powder, it may seem excessive at first, but it will disperse with cooking. Plus the lime mayo is soooo yummy with this.
Ingredients:
1 pound of catfish filets
chili powder
1-2 limes
1 cup of mayo
shredded lettuce
1 tomato, chooped and de-seaded
1 small can slices olives chopped
small flour or corn tortillas
Directions:
Preheat broiler on high. Coat fish generously with chili powder, salt and pepper. Place on greased rack with a roasting pan. Broil 4-6 inches from heat for 8-12 minutes turning once. Cut into 1 inch pieces. Serve with lettuce, tomato, olives and lime mayo (recipe below)
Lime Mayo:
Grate 4 tsps of zest from lime and squeeze lemon to make 4 tsps of juice. Combine well with mayo,
Tuesday, November 9, 2010
Lemony Snicket Zucchini
So Sydney named this easy peasy side dish. She was ready the Lemony Snicket's: a Series of Unfortunate Events books and just thought it would be so cool to name this dish that because it has lemon it it. She so darn cute sometimes, and she doesn't even like zucchini!!
Ingredients:
2 tbsp extra virgin olive oil
4 medium zucchini sliced in long thin strips with veggie peeler
zest of one lemon
1/4 cup basil, thinly slices
Directions:
In a non-stick skillet heat oil. Add zucchini and cook over high heat under tender (about 2 minutes). Remove from heat. Sprinkle with lemon zest, season with salt and pepper. Scatter with basil slices.
This is really lovely with a white fish or chicken!!!!!
Ingredients:
2 tbsp extra virgin olive oil
4 medium zucchini sliced in long thin strips with veggie peeler
zest of one lemon
1/4 cup basil, thinly slices
Directions:
In a non-stick skillet heat oil. Add zucchini and cook over high heat under tender (about 2 minutes). Remove from heat. Sprinkle with lemon zest, season with salt and pepper. Scatter with basil slices.
This is really lovely with a white fish or chicken!!!!!
Pork Chop Supper
This is an awesome one too. So easy and requires little clean up since it's all in one large saucepan. I love dishes like this. It's almost like a crock pot meal but quicker. This will serve a family of 4 or 5 if you have small kids and they will split a chop.
Ingredients:
1 tbsp butter
4 boneless porkchops, 1/2 inch thick works best
3 redskins potatoes, cut in quarters
2 cups of baby carrots
1 onion, cut in quarters (you can leave this out if you have "I don't like onions" kids)
10 and 3/4 oz can of cream of mushroom soup (I used this in a lot of my recipes, it's so versatile)
1/4 cup water
Directions:
Melt butter in large saucepan over medium heat
Add porkchops: saute for 3 minutes on each side until golden borwn
Add potatoes, carrots and onion
In a separate bowl combine soup and water and mix well; pour over porkchops. Cover and simmer for 15-20 minutes or until veggies are tender.
Enjoy!!!!!
Ingredients:
1 tbsp butter
4 boneless porkchops, 1/2 inch thick works best
3 redskins potatoes, cut in quarters
2 cups of baby carrots
1 onion, cut in quarters (you can leave this out if you have "I don't like onions" kids)
10 and 3/4 oz can of cream of mushroom soup (I used this in a lot of my recipes, it's so versatile)
1/4 cup water
Directions:
Melt butter in large saucepan over medium heat
Add porkchops: saute for 3 minutes on each side until golden borwn
Add potatoes, carrots and onion
In a separate bowl combine soup and water and mix well; pour over porkchops. Cover and simmer for 15-20 minutes or until veggies are tender.
Enjoy!!!!!
Easy Mushroon Chicken
I absolutely love this recipe!! It is one of Sydney's favorites!! It is super simple too. It requires 4 ingredients really: 2 lbs of chicken tenderloins, large can of cream of mushroom soup, 8 oz jar/can of slices mushrooms, package of bowtie pasta (farfale).
Preheat oven to 350 degrees
(while you are preparing chicken and sauce cook pasta in separate pot to save time)
Season chicken lightly with salt and pepper
In large saucepan on high sear chicken on both sides, remove chicken from saucepan and set aside on plate and turn heat down to low. Deglaze pan with 1 cup of water. Add cream of mushroom soup and whisk together to get a nice creamy texture to sauce. Add slices mushrooms. Add chicken and cooked pasta to mixutre. Make sure each piece of chicken and pasta is covered with sauce.
Pour mixutre in large casserole dish and cover with foil. Bake for 30 minutes or until sauce has really infused into chicken and pasta.
Enjoy!! I know your family with love this!!
Preheat oven to 350 degrees
(while you are preparing chicken and sauce cook pasta in separate pot to save time)
Season chicken lightly with salt and pepper
In large saucepan on high sear chicken on both sides, remove chicken from saucepan and set aside on plate and turn heat down to low. Deglaze pan with 1 cup of water. Add cream of mushroom soup and whisk together to get a nice creamy texture to sauce. Add slices mushrooms. Add chicken and cooked pasta to mixutre. Make sure each piece of chicken and pasta is covered with sauce.
Pour mixutre in large casserole dish and cover with foil. Bake for 30 minutes or until sauce has really infused into chicken and pasta.
Enjoy!! I know your family with love this!!
Monday, November 1, 2010
Pepita fudge!!
So being that it is fall and I love Pepitas (roasted pumkin seeds) I wanted to post my pepita fudge recipe. It is soooo easy and sooo yummy!
Ingredients:
18 oz jar of smooth peanut butter
16 oz container of milk chocolate icing
1/2 cup pepitas (salted are the best)
Directions:
Line a 9 x 9 (or whatever you have close to that size) dish with parchment paper and set aside
combine peanut butter and icing in a microwave safe bowl. Microwave for a minute and a half. After microwave mix very well so all of the peanut butter is combined with the icing. Stir in pepitas. Pour mixture into dish and spread evenly. Let set up in fridge overnight. Cut into whatever size pieces you desire and serve!!!
Ingredients:
18 oz jar of smooth peanut butter
16 oz container of milk chocolate icing
1/2 cup pepitas (salted are the best)
Directions:
Line a 9 x 9 (or whatever you have close to that size) dish with parchment paper and set aside
combine peanut butter and icing in a microwave safe bowl. Microwave for a minute and a half. After microwave mix very well so all of the peanut butter is combined with the icing. Stir in pepitas. Pour mixture into dish and spread evenly. Let set up in fridge overnight. Cut into whatever size pieces you desire and serve!!!
Wednesday, October 27, 2010
Surgery.......or no surgery.........
Okay, I can undoubtedly say I am really frustrated right now. I know God is working a great plan, and I trust Him wholly.......but I am frustrated.
I went for my MRI on Monday and up until that point my diagnosis was a SLAP tear (a tear in the labrum of the shoulder, the cartilage that cushions the humerous between the shoulder socket). I had accepted that it was probably going to end up with surgery. Dr. Farrow called me yesterday and said that there is no indication of a SLAP tear on the MRI!!!! Are you kidding me? I mean I know that nothing is really certain in medicine, but gosh, I am back to square one. So now he is calling it....wait for it..... sub-acromial impingment and/or rotator cuff tendonitis. Here is a basic explaning I found on the web:
"Shoulder bursitis and rotator cuff tendonitis are different ways of saying there is inflammation of a particular area within the shoulder joint that is causing a common set of symptoms. The proper terminology for these symptoms is 'impingement syndrome.' Impingement syndrome occurs when there is inflammation of the rotator cuff tendons and the bursa that surrounds these tendons. There is a difference between tendonitis and bursitis, but in most cases of impingement syndrome there is a combination of these problems"
So......he brought me in today to try a cortisone injection. This "should" bring down the inflammation that is causing my pain, we hope. This is my last hope with this. Dr. Farrow said that if this doesn't work, he will most likely have to go in. He said there could still be a sub labral tear that didn't show on MRI that could need repair, there could be a small rotator tear needing repair, or he could have to do a decompression the impingment or removed the bursa. It is just so up in the air, thus my frustration. I would have rather Him said "yep, you need surgery, it's this or that" then it would have been a solid treatment plan. I have had 2 months of the wait and see. So I am really, really praying this is it...........
I am also remind myslef, GOD IS IN CONTROL, GOD IS IN CONTROL, GOD IS IN CONTROL. I just have to keep saying it aloud and firm.
"Praise be to the God and Father of our Lord Jesus Christ, who has blessed us in the heavenly realms with every spiritual blessing in Christ." ~ Ephesians 1:3
This pain we all endure here on Earth will be no more when we go to meet our heavenly Father. I need to trust His strength in me and not I can do this. He gives me strength.
I went for my MRI on Monday and up until that point my diagnosis was a SLAP tear (a tear in the labrum of the shoulder, the cartilage that cushions the humerous between the shoulder socket). I had accepted that it was probably going to end up with surgery. Dr. Farrow called me yesterday and said that there is no indication of a SLAP tear on the MRI!!!! Are you kidding me? I mean I know that nothing is really certain in medicine, but gosh, I am back to square one. So now he is calling it....wait for it..... sub-acromial impingment and/or rotator cuff tendonitis. Here is a basic explaning I found on the web:
"Shoulder bursitis and rotator cuff tendonitis are different ways of saying there is inflammation of a particular area within the shoulder joint that is causing a common set of symptoms. The proper terminology for these symptoms is 'impingement syndrome.' Impingement syndrome occurs when there is inflammation of the rotator cuff tendons and the bursa that surrounds these tendons. There is a difference between tendonitis and bursitis, but in most cases of impingement syndrome there is a combination of these problems"
So......he brought me in today to try a cortisone injection. This "should" bring down the inflammation that is causing my pain, we hope. This is my last hope with this. Dr. Farrow said that if this doesn't work, he will most likely have to go in. He said there could still be a sub labral tear that didn't show on MRI that could need repair, there could be a small rotator tear needing repair, or he could have to do a decompression the impingment or removed the bursa. It is just so up in the air, thus my frustration. I would have rather Him said "yep, you need surgery, it's this or that" then it would have been a solid treatment plan. I have had 2 months of the wait and see. So I am really, really praying this is it...........
I am also remind myslef, GOD IS IN CONTROL, GOD IS IN CONTROL, GOD IS IN CONTROL. I just have to keep saying it aloud and firm.
"Praise be to the God and Father of our Lord Jesus Christ, who has blessed us in the heavenly realms with every spiritual blessing in Christ." ~ Ephesians 1:3
This pain we all endure here on Earth will be no more when we go to meet our heavenly Father. I need to trust His strength in me and not I can do this. He gives me strength.
Sunday, October 24, 2010
A New Heart
So it is pretty obvious that God has been screaming one thing to me lately and it has been very evident in the sermons that have been delivered to me lately:
I NEED TO CHANGE MY HEART
Up until now I thought I have been pretty faithful. I go to church a few times a week, I read my Bible daily, I go to studies, I listen to devotionals, I read faithed based literature and I serve in Children's minstries........
This is just not enough.......
I mean as far as a servants heart I have one, but I need to do more and God is laying on my heart to do more.
I have been going to Calvary Chapel's Saturday evening service and the pastor there was talking about how people will raise their hand during an altar call and SAY that they accept Jesus into their heart - but do they really? This really made my heart sort of jolt. I wondered if people see me like that. Do people look at me and say "Wow, she is really a child of God."
Then today during at my home church Pastor Kyle basically was delivering the same message.
Again, I just felt compelled.
I crave to grow closed to my Lord. I crave to hear his voice and be in his presence. I want to be like Jesus.
So I need to change my heart. I really don't need to worry about if the person next to me knows I am a Christian. That is a bonus, don't get me wrong. But if I throw all my cares, worries and petty things out the door and trust Him wholly that will come.
I really mean this.
I want to see all of my friends and family in Heaven celebrating with out Father someday.
Father please work in me and created in me a new heart. I want to show everyone on this Earth the peace their is in Your presence.
Amen.
I NEED TO CHANGE MY HEART
Up until now I thought I have been pretty faithful. I go to church a few times a week, I read my Bible daily, I go to studies, I listen to devotionals, I read faithed based literature and I serve in Children's minstries........
This is just not enough.......
I mean as far as a servants heart I have one, but I need to do more and God is laying on my heart to do more.
I have been going to Calvary Chapel's Saturday evening service and the pastor there was talking about how people will raise their hand during an altar call and SAY that they accept Jesus into their heart - but do they really? This really made my heart sort of jolt. I wondered if people see me like that. Do people look at me and say "Wow, she is really a child of God."
Then today during at my home church Pastor Kyle basically was delivering the same message.
Again, I just felt compelled.
I crave to grow closed to my Lord. I crave to hear his voice and be in his presence. I want to be like Jesus.
So I need to change my heart. I really don't need to worry about if the person next to me knows I am a Christian. That is a bonus, don't get me wrong. But if I throw all my cares, worries and petty things out the door and trust Him wholly that will come.
I really mean this.
I want to see all of my friends and family in Heaven celebrating with out Father someday.
Father please work in me and created in me a new heart. I want to show everyone on this Earth the peace their is in Your presence.
Amen.
Stuffed Bell Peppers
I absolutely love bell peppers. I can eat them just raw with a little bit of salt and pepper. There is nothing better than eating veggies in their raw state. However, veggies like bell peppers are just dying to be filled with something. I recommend sausage and rice. Yummmmmmm.......
Here is my favorite stuffed bell pepper recipe
Ingredients:
4 large bell pepper of any color, yellow is my fav, they are much sweeter than red or green
2 cups of cooked white rice, any kind is fine
1 lb of Italian sausage, other sausage is fine, Italian just hast that great flavor for me
8 oz can of tomato paste
1-2 cups of mozzerella cheese
2 tbs of Italian herb seasoning
Olive oil
salt and pepper to taste
Directions:
Preheat oven to 400 degrees
cook sausage until brown, drain. Add the two cups of rice, italian seasoning, tomato paste and salt and pepper
Line 8 x 8 baking dish with foil.
Cut tops of of peppers so they are all even. You can even trim the bottoms, making sure you don't make a whole in the peppers. Clean out the inside of peppers. Place in baking dish.
In separate bowl combine rice/sausage mixture with 1 cup of the cheese (reserve remainder of cheese for topping). Fill each of the peppers until just overflowing.
Bake for 15 minutes or until peppers are just tender. Switch to broiler on high and top with cheese and drizzle with olive and broil until cheese is golden brown.
May be served with sour cream or salsa!!
Enjoy!!
Here is my favorite stuffed bell pepper recipe
Ingredients:
4 large bell pepper of any color, yellow is my fav, they are much sweeter than red or green
2 cups of cooked white rice, any kind is fine
1 lb of Italian sausage, other sausage is fine, Italian just hast that great flavor for me
8 oz can of tomato paste
1-2 cups of mozzerella cheese
2 tbs of Italian herb seasoning
Olive oil
salt and pepper to taste
Directions:
Preheat oven to 400 degrees
cook sausage until brown, drain. Add the two cups of rice, italian seasoning, tomato paste and salt and pepper
Line 8 x 8 baking dish with foil.
Cut tops of of peppers so they are all even. You can even trim the bottoms, making sure you don't make a whole in the peppers. Clean out the inside of peppers. Place in baking dish.
In separate bowl combine rice/sausage mixture with 1 cup of the cheese (reserve remainder of cheese for topping). Fill each of the peppers until just overflowing.
Bake for 15 minutes or until peppers are just tender. Switch to broiler on high and top with cheese and drizzle with olive and broil until cheese is golden brown.
May be served with sour cream or salsa!!
Enjoy!!
Friday, October 22, 2010
Masssshhhhhhed Potaaattttoes!!!
Oh my gosh I absolutely adore mashed potatoes. I can eat them all day long. There is just something about a big 'ole mound of that fluffy white starchiness smothered butter that can cure any bad day. I have passed this love of potatoes onto Sydney. Everytime I make mashed potatoes she proceeds to fill her plate with ONLY the potatoes and nothing else and I have to say "Sydney, you need to take a piece of chicken and a green veggie to balance out your place" to which she replies "but Mom, I am only hungry for your wonderful potatoes." Now how can I argue with a child who has just complimented my cooking. So for all of you potato lovers out there here is my ultimated mashed potatoes
3 1/2 c chicken broth
5 large potatoes, cut into 1" pieces
1/2 c light cream
1/2 c sour cream
1/4 c fresh chopped chives (you can leave this out if chives freak your kids, or husbands out)
2 tbsp butter
3 slices of bacon, cooked and crumbled - save some for garnish
black pepper (I prefer fresh ground, just regular old pepper will do)
Directions:
Heat broth and potatoes in saucepan over med-high heat to a boil. Reduce heat to med. Cover and cook 10 minuted or until potatoes are tender. Drain, reserving the broth.
Mash potatoes with 1/4 c of the broth, light cream, sour cream, chives, butter and bacon and pepper. Add more broth and butter if need for your kind of consistency. Sprinkle extra bacon on top!!!
3 1/2 c chicken broth
5 large potatoes, cut into 1" pieces
1/2 c light cream
1/2 c sour cream
1/4 c fresh chopped chives (you can leave this out if chives freak your kids, or husbands out)
2 tbsp butter
3 slices of bacon, cooked and crumbled - save some for garnish
black pepper (I prefer fresh ground, just regular old pepper will do)
Directions:
Heat broth and potatoes in saucepan over med-high heat to a boil. Reduce heat to med. Cover and cook 10 minuted or until potatoes are tender. Drain, reserving the broth.
Mash potatoes with 1/4 c of the broth, light cream, sour cream, chives, butter and bacon and pepper. Add more broth and butter if need for your kind of consistency. Sprinkle extra bacon on top!!!
Baked Stuffed Shrimp
These shrimp are so good. You will be salivating just reading this recipe
Ingredients:
1 lb large shrimp, peeled and devained with tail on (I highly recommend letting the butcher do this, peeling and cleaning shrimp sucks
1 tsp olive oil
salt and pepper
stuffing:
1/2 c shrimp - chopped
1/2 c scallops - choopped
1/2 c panko bread crumbs
1 tsp fresh rosemary - chopped
1 tsp fresh thyme - chopped
1 tsp fresh basil - choopped
salt and pepper
Directions:
preheat oven to 350
Butterfly shrimp keeping tail on. Drizzle with olive oil, salt and pepper. Place on non stick baking tray
Combine scallops, schrimp, panko and herbs and salt and pepper to taste. Divide evently among butterflied shrimp to just overflowing. Drizzle with olive oil. Bake stuffing side up for 8 minutes or until just golden.
Serve with salsa and/or guacamole.
Ingredients:
1 lb large shrimp, peeled and devained with tail on (I highly recommend letting the butcher do this, peeling and cleaning shrimp sucks
1 tsp olive oil
salt and pepper
stuffing:
1/2 c shrimp - chopped
1/2 c scallops - choopped
1/2 c panko bread crumbs
1 tsp fresh rosemary - chopped
1 tsp fresh thyme - chopped
1 tsp fresh basil - choopped
salt and pepper
Directions:
preheat oven to 350
Butterfly shrimp keeping tail on. Drizzle with olive oil, salt and pepper. Place on non stick baking tray
Combine scallops, schrimp, panko and herbs and salt and pepper to taste. Divide evently among butterflied shrimp to just overflowing. Drizzle with olive oil. Bake stuffing side up for 8 minutes or until just golden.
Serve with salsa and/or guacamole.
Yummmmy Garlic Bread - you will love this
This is one of my best recipes and it its sooooooooooo goooooooooood.........
Ingredients:
Loaf of french bread works the best, but you can really slather this spread onto any bread you like, you just
have to adjust the cooking time.
1/2 cup unsalted butter - softened
2 tbsp mayonnaise
4 cloves of garlic - grated and then chopped
1 cup of parmesan cheese (I also like to use shaved cheese, it gives it a different texture)
2 tbsp italian herb seasoning, I like McCormick the best
2 tsp salt and pepper (each)
Directions:
Preheat oven to 350
Mix all ingredient together until well combined.
Spread on halved french bread evenly.
Bake for 10 minutes or until nice and crispy and then put broiler on low and toast the top until the parmesan cheese slightly melts in the butter mixture.
This goes so great with lasagna and spaghetti!!!!
Ingredients:
Loaf of french bread works the best, but you can really slather this spread onto any bread you like, you just
have to adjust the cooking time.
1/2 cup unsalted butter - softened
2 tbsp mayonnaise
4 cloves of garlic - grated and then chopped
1 cup of parmesan cheese (I also like to use shaved cheese, it gives it a different texture)
2 tbsp italian herb seasoning, I like McCormick the best
2 tsp salt and pepper (each)
Directions:
Preheat oven to 350
Mix all ingredient together until well combined.
Spread on halved french bread evenly.
Bake for 10 minutes or until nice and crispy and then put broiler on low and toast the top until the parmesan cheese slightly melts in the butter mixture.
This goes so great with lasagna and spaghetti!!!!
Jalepeno Poppers
These are so easy guys, but sooooooooo stinkin' good!!!!!
Ingredients:
Jalepenos - how every many you are craving
Cream Cheese - 1 block per 8 jalepenos
Bacon - any kind really, but no really thick bacon and cut it in half
Toothpicks
salt and pepper
Directions:
Preheat oven to 350 degrees
Cut Jalepenos in half lengthwise and desead and devein. Season with salt and pepper. Stuff each Jalepeno with cream cheese to just a bit overflowing. Wrap each with half strip of bacon and secure with toothpick. Place on a greased baking sheet. Bake for 15-20 minutes and then switch to broiler on high for another 5 minutes!!!
These are great for football season!!
Ingredients:
Jalepenos - how every many you are craving
Cream Cheese - 1 block per 8 jalepenos
Bacon - any kind really, but no really thick bacon and cut it in half
Toothpicks
salt and pepper
Directions:
Preheat oven to 350 degrees
Cut Jalepenos in half lengthwise and desead and devein. Season with salt and pepper. Stuff each Jalepeno with cream cheese to just a bit overflowing. Wrap each with half strip of bacon and secure with toothpick. Place on a greased baking sheet. Bake for 15-20 minutes and then switch to broiler on high for another 5 minutes!!!
These are great for football season!!
Angel Dream
Ingredients:
2 blocks cream cheese (don't get the store brand, I never like the taste) - softened
1 cup sugar
1 container frozen whipped topping - thawed
1 angel food cake
2 medium containers fresh strawberries - sliced
1 container strawberry glaze
Directions:
In a 9 x 11 baking dish rip apart angel food cake and make and even layer in dish. Press into bottom to for a layer. Set aside
In separate bowl mix together strawberries and glaze. Set aside
In another bowl mix together sugar and cream cheese with a hand mixer on high. FOLD in whipped topping being careful not to overmix.
Pour cream cheese/whipped topping mixture on angel food cake. Top with glaze covered strawberries.
Place in fridge to set up. Also very yummy frozen.
Ingredients:
2 blocks cream cheese (don't get the store brand, I never like the taste) - softened
1 cup sugar
1 container frozen whipped topping - thawed
1 angel food cake
2 medium containers fresh strawberries - sliced
1 container strawberry glaze
Directions:
In a 9 x 11 baking dish rip apart angel food cake and make and even layer in dish. Press into bottom to for a layer. Set aside
In separate bowl mix together strawberries and glaze. Set aside
In another bowl mix together sugar and cream cheese with a hand mixer on high. FOLD in whipped topping being careful not to overmix.
Pour cream cheese/whipped topping mixture on angel food cake. Top with glaze covered strawberries.
Place in fridge to set up. Also very yummy frozen.
Adriene's Salsa
So for all of you that have been wanting my award winning salsa here is the recipe. Now it can be tweeked to how you like it, and I occasionally change it depending on what kind of produce I find...... I am not going to put directions because you basically just mix it all together!!
5 cloves of garlic - finely minced
1 large yellow bell pepper - chopped
1 large green bell pepper - chooped
1/3 cup cilantra - finley chopped (you can add more to taste depending how bitter you like it)
1/3 cup curly parsley - chopped
1 meduim spanish onion - chopped
1 medium red onion - chopped
2 jalepenos - deseaded and deveined - finely chopped
8 oz can black olives -drained - roughly chopped
16 oz can of fire roasted tomatos (leave juice in) - roughly chopped
2 lemons- juiced
2 limes - juiced
salt and pepper to taste
Enjoy!!!! This is my most popular salsa........
5 cloves of garlic - finely minced
1 large yellow bell pepper - chopped
1 large green bell pepper - chooped
1/3 cup cilantra - finley chopped (you can add more to taste depending how bitter you like it)
1/3 cup curly parsley - chopped
1 meduim spanish onion - chopped
1 medium red onion - chopped
2 jalepenos - deseaded and deveined - finely chopped
8 oz can black olives -drained - roughly chopped
16 oz can of fire roasted tomatos (leave juice in) - roughly chopped
2 lemons- juiced
2 limes - juiced
salt and pepper to taste
Enjoy!!!! This is my most popular salsa........
More than a year ago.......
Yikes!!! I haven't written on this blog since May of last year!!!!!!
So here has what's been going on in that time frame.
Saints won the Superbowl!!!!! (Most of you already know that, I just have to point it out again, even if they are not doing as well this season)
Sydney is in the 5th grade now. Can you believe that? She will be 11 years old in December. She is just growing into a wonderful young lady. She is so smart and driven with her school/Awana/Bible studies. She is truly growning into a wonderful Godly young woman. I am excited to see how God works in her life over the next few years as she tranisitions into middle school. Syd is in her last year of Truth and Training in Awana........ WOW!!!! I am so impressed with her hard work and dedication to learning scripture. She has just breezed through 4 sections of her handbook already!!!
So the majority of you all that I talk to on a regular basis know the struggles I am having with this injured shoulder. It started out diagnosed as just a strain by the occupational health doctor 2 months ago and has progressed as a SLAP (superior labrum anterior to posterior) which is basically a tear in the cartilage that cushions the shoulder socket and the humerosus bone. It has been very painful and very emotional draining on me. I did six weeks of physical therapy with absolutely no relief. I agree with the orthopedic surgeon that it aggrevated the injury more. Now I am having an MRI Arthrogram on Monday to confirm the treatment: surgery. So basically with this arthrogram they inject the contrast dye right into my shoulder with a HUGE needle then I undergo the MRI. The surgery is pretty easy if they only have to use one or two anchors. However, I will be out of work for another 4-6 months being in sling for a good month and a half of that time. That would leave my grand total of months off work being 6-8 months including the 2 I have alread been off. Sheesh.............
With all of the stress of this injury my faith has really strengthened. I have had the vast time for opportunity to meditate in His Word. It has been Awesome to say the least!! I was listening to KLOVE this morning and Matthew West was talking about one of the stories that he used for inspiration on his new CD. It was about a mother whose 19 year old daughter was in a horrible car accident and shattered her leg. She was in the hospital for months and underwent 11 surgeries!!!! The mother was talking to her daughter one day and told her "you know Haley, God never gives us more than we can handle. The hard times make us stronger" to which her daughter replied "Well He must think I am pretty freakin' strong!!" That story really hit me this morning. Although I have felt very useless and lonely through this time I feel very strong in His prescence.
"I can do everything through Him who gives me strength" ~ Phillipians 4:13
So here has what's been going on in that time frame.
Saints won the Superbowl!!!!! (Most of you already know that, I just have to point it out again, even if they are not doing as well this season)
Sydney is in the 5th grade now. Can you believe that? She will be 11 years old in December. She is just growing into a wonderful young lady. She is so smart and driven with her school/Awana/Bible studies. She is truly growning into a wonderful Godly young woman. I am excited to see how God works in her life over the next few years as she tranisitions into middle school. Syd is in her last year of Truth and Training in Awana........ WOW!!!! I am so impressed with her hard work and dedication to learning scripture. She has just breezed through 4 sections of her handbook already!!!
So the majority of you all that I talk to on a regular basis know the struggles I am having with this injured shoulder. It started out diagnosed as just a strain by the occupational health doctor 2 months ago and has progressed as a SLAP (superior labrum anterior to posterior) which is basically a tear in the cartilage that cushions the shoulder socket and the humerosus bone. It has been very painful and very emotional draining on me. I did six weeks of physical therapy with absolutely no relief. I agree with the orthopedic surgeon that it aggrevated the injury more. Now I am having an MRI Arthrogram on Monday to confirm the treatment: surgery. So basically with this arthrogram they inject the contrast dye right into my shoulder with a HUGE needle then I undergo the MRI. The surgery is pretty easy if they only have to use one or two anchors. However, I will be out of work for another 4-6 months being in sling for a good month and a half of that time. That would leave my grand total of months off work being 6-8 months including the 2 I have alread been off. Sheesh.............
With all of the stress of this injury my faith has really strengthened. I have had the vast time for opportunity to meditate in His Word. It has been Awesome to say the least!! I was listening to KLOVE this morning and Matthew West was talking about one of the stories that he used for inspiration on his new CD. It was about a mother whose 19 year old daughter was in a horrible car accident and shattered her leg. She was in the hospital for months and underwent 11 surgeries!!!! The mother was talking to her daughter one day and told her "you know Haley, God never gives us more than we can handle. The hard times make us stronger" to which her daughter replied "Well He must think I am pretty freakin' strong!!" That story really hit me this morning. Although I have felt very useless and lonely through this time I feel very strong in His prescence.
"I can do everything through Him who gives me strength" ~ Phillipians 4:13
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