Deluxe Fajita Nachos

Deluxe Fajita Nachos ingredients

• 2 1⁄2 c Shredded cooked chicken
• 1 pk LAWRY'S Spices & Seasonings for Fajitas (1.27 oz)
• 1⁄3 c water
• 8 oz tortilla chips
• 1 1⁄4 c Grated Cheddar cheese (5 oz) (4 oz)
• 1 c Grated Monterey Jack cheese
• 1 large Tomatoes, chopped
• 1 Can Sliced ripe olives, drained
• -(2 1/4 oz)
• 1⁄4 c Sliced green onions
• Salsa

Cooking Deluxe Fajita Nachos

1. In medium skillet, combine chicken, Spices & Seasonings for Fajitasⁱ and water; blend well.
2. Bring to a boil; reduce heat and simmer 3 minutes.
3. In large shallow ovenproof platter, arrange chips.
4. Top with chicken and cheeses.
5. Place under broiler to melt cheese.
6. Top with tomato, olives, green onions and desired amount of salsa.
7. Makes 4 appetizer or 2 main dish servings.
8. PRESENTATION: Garnishⁱ with guacamole and sour cream.
9. HINT: For a spicier version, add sliced jalapenos.

We left out the olives and we used avocado instead of guacamole.  I should have used a bigger dish because of the chips.  It was messy but good.

Going to see if this man that goes to my Mom's church will look at my resume.  Hopefully he will be willing to help me.
Found out who the child molester in the neighborhood is.  It's Ron down the street.  That's just sad. 
Since we have vinyl siding we don't have to paint.  So this last Saturday we washed the house down.  It really looks nice now.
I have to work most of this weekend.  At least I get Monday off!!!
Julie is really enjoying living in WV.  I am so glad!!  God has been so good to her.

Canada

Dan and I went up to Canada 8-22-24.  We had a nice time visiting Less and Carolyn.  It is not in stone but, we are thinking about possibly moving up to Canada.  Their benefits are better than what I am getting down here.  I could work a Costco and Dan could work at psych hospital.  It is not in stone but, we are keeping that in the back of our minds.  I really don't want to leave my Mon because she is 89 now and only God know how much longer she will be with us.
There are some jobs opening up at the Sea Tack airport.   The subject has been coming up lately at work and I am thinking that maybe God is telling me something.  I am going to look into it on Monday. 
I get this Saturday off!!!!!  I haven't had a Saturday off in a long long time.  I think that it will be nice to do something with Dan on a Saturday for a change.
No recipes on this end.  Since we were gone and the one last night was not worth mentioning.  They all can't be winners.

Glazed Spareribs Recipe

Ingredients

 

1/2 side (1 1/2 lbs.) pork spareribs

3 tablespoons soy sauce

1 tablespoon dry sherry

1 teaspoon sugar

 1 tablespoon cornstarch

 1 clove garlic, minced

 Glazing sauce

 Salad oil

Directions

Have your meat man cut spareribs through the bones crosswise to make about 1 1/2 inch lengths.
Cut bones apart, leaving an equal amount of meat on each section.
In a bowl, blend soy, sherry, sugar, cornstarch, and garlic.
Add meat and stir to coat.
Let stand for 30 minutes to marinate.
Prepare glazing sauce and reserve.
In a deep pan, pour salad oil to a depth of 2 inches and heat to 360° on a deep frying thermometer.
Add about one fourth of the meat at a time to the hot oil and cook until meat is no longer pink in the middle and is well browned outside (about 8 minutes).
Remove with a slotted spoon and drain on paper towels.
Drop cooked spareribs into glazing sauce and mix well.

Glazing Sauce. In a pan, blend 1tablespoon each dry sherry, vinegar, and soy sauce; 2 tablespoons sugar, and 1 teaspoon cornstarch.  cook, stirring until slightly thickened.

I did this recipe different from the directions.  I marinated the meet for 30 minuets.  I mixed the glazing sauce and poured it over the meat then I baked it for 45 minutes in a 350 oven.  Boy it was good.

Julie left today for West Virgina.  What a journey she is on.  God bless her!!!

I tried to get the lawn mower bag on the mower again today.  I guess I will have to have Dan show me once again how to put it on.  How frustrating it is for me!!!  I would love to be able to help him out:(

Thai Basil-Turkey Stir-Fry

Ingredients

·                                 8 ounces green beans, rinsed, ends trimmed, and any strings removed

·                                 2 teaspoons salad oil

·                                 2 cloves garlic, peeled and minced

·                                 2 green onions (including green tops), rinsed and thinly sliced

·                                 2 Serrano or other hot red or green chilies, rinsed, stemmed, and thinly sliced                                          

·                                 1 pound ground turkey breast

·                                 2/3 cup fat-skimmed chicken broth

·                                 2 tablespoons firmly packed brown sugar

·                                 2 tablespoons Asian fish sauce (nam pla or nuoc mam)

·                                 1 tablespoon soy sauce

·                                 2 teaspoons pepper

·                                 1 cup chopped fresh Thai or sweet basil leaves

·                                 1/4 cup roasted cashews

·                                 4 cups hot cooked jasmine rice

Preparation

·                                 1. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook just until they turn bright green and are tender-crisp, 30 seconds. Drain and immediately rinse under cold running water until cool to touch. Cut beans diagonally into 1-inch lengths.

·                                 2. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, add garlic, half the green onions, and half the chilies. Stir until fragrant, 1 minute. Add ground turkey and stir frequently until very little pink remains and turkey is crumbly, about 5 minutes.

·                                 3. Meanwhile, in a 2-cup glass measure, mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper. Pour over turkey mixture and stir until liquid is partly evaporated and turkey is no longer pink in center of thickest pieces (cut to test), about 4 minutes. Stir in green beans and 3/4 cup chopped basil.

·                                 4. Pour into a serving bowl and sprinkle with the remaining basil, green onions, and sliced chilies. Top with the cashews. Serve alongside hot cooked jasmine rice

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     In this recipe I used one pepper.  We prefere not to have it so spicey                             We got good news yesterday.  Julie will be going to West Vigrina.  She got a teaching job there.  Fourth grade.  This will be her first teaching job.  They will be paying all the shipping of her teaching supplies.  She will be living in a small house on an island.  She is 15 minutes from Charlston.  I am so excited for her.

     Jewls you go gilr!!!!!!

Broiled Chicken & Cheese Mexicana

Ingredients

  6 boneless chicken thighs about 1 1/4 lbs. total, skinned

  2 tablespoons lime or lemon juice

 1 tablespoon red wine vinegar

  2 tablespoons olive oil or salad oil

 1 clove garlic, minced or pressed

 1/3 teaspoon each salt, ground cumin, and crushed red pepper flakes

  3 cups lightly packed shredded iceberg lettuce

  1 medium-size firm-ripe avocado

  1/2 cup shredded jack cheese

  1/2 cup shredded sharp Cheddar cheese

  1 medium-size tomato, cut into wedges

  Lime wedges

  Fresh cilantro coriander sprigs

Directions

Rinse chicken and pat dry, then place pieces between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
In a small bowl, mix lime juice, vinegar, oil, garlic, salt, cumin, and red pepper flakes; reserve 2 tablespoons of the mixture, then brush chicken all over with some of the remaining mixture.
Place chicken on rack of a broiler pan.
Broil about 4 inches below heat, turning once and brushing with remaining lime juice mixture, until meat in thickest part is no longer pink; cut to test 8 to 10 minutes.
Meanwhile, spread lettuce on a platter.
Pit, peel, and slice avocado; drizzle avocado and lettuce with reserved 2 tablespoons lime juice mixture.
Sprinkle chicken with jack and Cheddar cheeses; return to oven and continue to broil until cheese is melted about 2 more minutes.
Arrange chicken, avocado, and tomato on lettuce.
Garnish with lime wedges and cilantro, if desired.

I did this recipe completely different from the directions.  Because we don't like to use the broiler

much.  I decided to bake the chicken instead.  I made the sauce according to the directions and baked the chicken for 45 minuets.  Then I added the cheese.

I almost got myself fired.  I got caught eating a sample of my own product.  I will never do that again.  I don't even know why I did it.  I just did.  I need this job.  Can't afford to be stupid. 

Tuna Noodle Salad

Serves 8

Ingredients

	4 oztwisty noodles
	12.5 ozcanned tuna; drained
	10 ozfrozen peas; thawed
	1/2 cupchopped green pepper
	1/2 cupthinly sliced celery
	1/2 cupthinly sliced green onions
	3/4 cupnonfat mayonnaise
	1/2 cupsweet pickle relish
	1/2 tspprepared horseradish
	1 dashtable salt; to taste
	1 dashground black pepper; to taste
	2 mediumtomatoes; cut in wedges
	3 eahard boiled; eggs Relish Dressing

     How to Prepare Tuna Noodle Salad

        Prepare Relish Dressing and set aside.

Cook noodles in boiling water. Drain well and turn into a large salad bowl. Break tuna into meaty chunks and distribute over noodles. Add peas, green pepper, radishes, celery, mushrooms, and green onion. Make dressing: Combine mayonnaise, sweet pickle relish, prepared horseradish, salt and pepper. Spoon dressing evenly over top and mix gently til well combined. Cover and chill 4-6 hrs. Before serving, mix well and garnish with tomatoes.
Relish Dressing
In a small bowl, stir together 3/4 cup Mayonnaise, 1/2 Cup tomato-based chili sauce, 1/3 cup drained sweet pickle relish, and 1/2 teaspoon prepared horseradish.
Season to taste with salt and pepper.


This recipe called for using green pepper and radishes. We don't eat them so I left them out.    We had enough for left overs.
Went to the eye doctor yesterday.  My eye pressure was down 13-14.  So,  thank you Jesus I will not have to go again until November!!!!
Something is wrong with the printer.  May have to ask Don for help.

Shells With Shrimp

Prep: 20 minutes   Cook: 25 minutes   Serves: 6

2 tablespoons olive oil

1 tsp dried oregano

1 small onion   finely chopped

1/8 tsp hot pepper flakes

1 garlic clove  chopped 

1/4 cup dry white wine

1 lb  medium shrimp  peeled and deveined

1 28 oz can Italian peeled tomatoes  drained and chopped          

1/4 cup heavy cream

1/4 tsp pepper

1/2 cup water

8 oz shell pasta or macaroni

 In a large heavy saucepan, heat olive oil over medium heat.  Add onion and garlic and cook 3 to 4 minutes or until softened but not browned.  Add wine and bring to a boil.  Add tomatoes, water, oregano, and hot pepper flakes.  Simmer 20 minutes.  Add shrimp and cook 2 to 3 minutes or until they turn pink. Stir in cream and cook 2 minutes longer.  Stir in pepper.

When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender but still firm (10 to 12 minutes), then drain.  Pour pasta back in pot.  Stir in shrimp mixture.

This recipe called for salt.  Because of the canned tomatoes I left it out.

Shrimp Salad

3/4 C Mayo
1 Garlic clove
1/4 TSP Pepper
3 Green Onions
2 Ribs Celery
1 LB Shrimp
1 Head Lettuce

Chop onion, celery, lettuce.  Mix mayo, garlic, pepper in small bowl.  Just before you are ready to eat mix every thing including shrimp in large salad bow.  If you mix to early lettuce will become soggy.

This recipe has been in my family for years.  I took it to Julies party this last Monday.  Still havent heard if she is toing to Vergina.

The God of Suprises

The God of Surprises
By James Cucinella
My child:
Out of indistinct clouds, I can form something solid and beautiful.
I can dissolve that which exists so that it is no more. I can turn bad into good,
tragedy into triumph, something hopeless into something so filled
with promise that you wonder why you never saw it before.
Do not limit Me in your thinking, my child. I am the God of surprises, turnabouts,
and miracles. I am the God of that which is unbelievable and unexplainable.
All that is required is unlimited trust in Me – trust in trial, trust in suffering,
trust filling your whole heart and mind. If you cannot trust completely,
be willing to ask Me for My help. Don't be afraid to call out,
"Help, thou my unbelief!" I am your compassionate Father and I long to aid you.
I need only your willing heart. Like a mother hen, I gather My children
with a willing heart into My feathers each night. I restore and warm and
encourage them. I give them rest from their fatigue, strength for their growth,
heat when they are cold. Come into My feathers, little chick.
You cannot fly yet. I will nurture and succor you every moment of the day –
provide for you, watch over you, and envelope you with My love.
I cover you with My sheltering wings.

My niece Julie posted this on facebook  I wanted to share.  I found it toughing.

SWEET POTATO SALAD

4 med. size sweet potatoes
3 hard boiled eggs
1/2 c. salad pickles
1 tbsp. mustard
1 c. mayonnaise

Boil potatoes until tender, peel and cut in cubes. Mix mayonnaise, eggs, pickles and mustard together. Pour over potatoes and toss around with a fork until mixed well. Refrigerate.

 

I took this recipe to the Mars Hill pick nick this last Sunday.  We had a nice time.  Met some new people.  The salad went well.  Most of it was gone.

 

I've started reading a book about Hermann Goring.  I think every young Christian should read every thing that they can get their hands on about the Nazis.  I think that God allowed this to happen to show us what the last days will be like.  I hope that I will not be around when this happens.  It only takes a few people to get things rolling.  All some one has to say "if it was not for these Christians"...

I have just started reading a book by Stephen King.  Four Pas Midnight.  I am hoping that it will be of interest.  It looks like at least for the next few months I will have my reading cut out for me.

Julie may be going to West Virgina to teach.  Another small school.  She will have eight Forth graders.  I have said prayers that she will get the job.