Appetizers are one of my favorite parts of a meal. Sometimes they fill me up and I would rather skip to dessert! Hummus is a delicious healthy way to enjoy an appetizer or a snack. My favorite way to eat this hummus is with crackers or grilled vegetables.
1 can garbanzo beans, drain half or so of the liquid
3 T. canned roasted red peppers
1 clove garlic
1 T. blue cheese
6 green olives
salt and black pepper to taste
Put all ingredients in a food processor till blended and slightly chunky.
I can never get this right! That is what my son told me several years ago about grilling a cheese sandwich. Boys grow up and practice pays off. I made creamy homemade macaroni and cheese and this is what he made with the leftovers. A cheesy, gooey, grilled macaroni and cheese sandwich. The edges were grilled to crispiness. Add a little sliced meat to make this sandwich satisfying and delicious.
2 Slices Sourdough Bread
2 T. Butter
Leftover Macaroni and Cheese (recipe follows)
Sliced Lunch Meat
Sliced Cheese of your choice, optional
Spread butter on one side of each bread slice.
Place the butter side down on a hot skillet.
Add 1/4 – 1/2 cup of leftover macaroni and cheese.
Place two sliced pieces of lunch meat on the macaroni and cheese.
Add optional slice of cheese
Top with the second slice of bread and grill on each side until golden brown.
Creamy Mac N Cheese
8 oz. pkg. elbow macaroni, cooked al dente
1 c. heavy cream
12 oz. can evaporated milk
1/4 c. butter, melted
2 large eggs, slightly beaten
4 c. grated shredded cheddar cheese divided (or other preferred cheese)
1/2 t. garlic salt
1/4 t. white pepper
1/4 c. grated Parmesan cheese
In a slow cooker, combine cooked macaroni, evaporated milk, heavy cream, melted butter, eggs, 3 cups of cheddar cheese, salt and pepper. Top with remaining cheddar and Parmesan cheeses.
Cover and cook on low 3 hours
Since my daughter went to college three years ago, I have visited her each year in February to attend her concert. She plays clarinet for Valparaiso University’s orchestra. This year was no disappointment, it was phenomenal as usual. For lunch on concert day we went to Suzie’s Cafe. As was the concert, it was a wonderful experience.
Their food is made from scratch, fresh and delicious. It was my daughter’s first time to try this restaurant and had been advised to order a cinnamon roll. I was shocked when they placed it on the table, it was not only large it was mountain sized.
It was our “appetizer” and the three of us left a third of it on the plate only because it was too much for us to eat. Two of us ordered the quiche of the day and the fresh ingredients shined, though a little more flavors would have been nice. Baking fresh yeast bread is not my favorite thing to do, but eating it is! The homemade wheat walnut bread toast was so good.
My husband ordered a skillet breakfast leaving only a few crumbs.
I highly recommend this charming cafe and bakery!
Talk about what?
Every evening finds our family eating together and catching up on our day. When my children were younger it was a daily tool for teaching them manners. As they grew older and the conversations grew in maturity, so did they. Communicating with your children on a daily basis makes them feel important, loved and valued. They are privy to the family schedule, they experience sharing life together and hearing how we as parents deal with everyday situations.
As parents it is very important to shelter our children from some details of life. There are just some things they do not need to know until they are old enough to deal with it in a mature way. As parents it is imperative that we discern what to share with our children and when. Some details of life are too intense for young minds to decipher. As life happens and we as parents deal with it in ways that are honoring and glorifying God our children will do likewise.
Lately our dinner conversation has become a little mundane, one night I asked, “what made you happy today” and that spurred on some light-hearted conversation that we needed. It’s always good to change things up now and then and be intentional in keeping up good conversation.
*I have a friend who puts names of people in her life in a box and picks out a name each month and prays for them with her family at mealtime. She then writes them a note and lets them know they are being prayed for.
* We have a family friend who goes around the table each night and has everyone share a high and low of their day.
* When our children were younger, we had a Bible Trivia book we would keep at the table and ask the questions during mealtime.
There are so many ways to conjure up good conversation and your children will benefit from it more than you realize. What are some ways you get good conversation going in your family?
When I think of January and wanting to shed a few “Christmas Vacation” pounds, vegetables come to mind.
Roasted vegetables bring out a unique flavor, different then when sautéed or steamed.
I began roasting vegetables as a side dish and later turned it into a salad with blue cheese, very tasty especially with fresh tomatoes sprinkled on top.
Roasted Vegetable Salad
Romaine or Leaf Lettuce – 1 head (or a little of both)
Blue Cheese (I prefer the block of cheese better instead of crumbles but either one works) cut into chunks
Grape Tomatoes – 8-10 cut in half
Green, Yellow, Red and Orange Bell Pepper – 1 each
Onion – ½ of a large (purple or yellow)
Broccoli – ½ to 1 head
Olive Oil – 2 to 3 Tablespoons
Salt and Pepper – to taste
Slice the peppers and onions into ¼ inch slices. Cut the flowerets off the broccoli head (leaving 2-3 inches of stem) and slice into pieces so they can lay flat on the sheet pan. Place the peppers, onions and broccoli in a sheet pan, drizzle with olive oil and sprinkle salt and pepper evenly over all.
Roast in a 450 degree oven for 10-15 minutes, turn vegetables over and roast for another 10-15 minutes until desired roasting perfection. I like them browned and soft but not flimsy.
Tear or cut lettuce and place on platter, arrange blue cheese and grape tomatoes over lettuce. Place roasted vegetables on top and serve. Makes 4-6 servings (This is an updated recipe from last June, this one has better pictures:)
I like the salad with only the olive oil and salt and pepper, my family on the other hand, added their favorite dressing.
This week I tried it in a wrap and it was the same deliciousness snuggled in a tortilla. I used the leftovers of the Roasted Vegetable salad, added it to a tortilla, sprinkled on some additional olive oil, fresh tomato and more blue cheese to make it the perfect combination of yumminess (is that a word?)
Give it a try and let me know what you think!
I absolutely love Christmas time, everything about it. The Christmas trees, my favorite appetizers, cookies and desserts, parties, decorations, light displays, all wrapped up for one reason: The gift that gives all year long, the Savior named Jesus.
There is a song I have become fond of “Don’t Save it all for Christmas Day.” Some of the words are: “Find a Way to Give a Little Love Everyday, Holidays have Come and Gone, Many People are crying, some People are Dying, how many People are asking for Love.” It’s so easy to get engaged in our own world, our own emotions, our own struggles and not notice the “crying” people around us.
As January abounds and fresh ideas swirl in my head, my hope is that I spread “Christmas cheer” or rather the love that came on that first Christmas to those around me. It’s much more important than all the diet and exercise schemes and organizational methods that make me think I will have the best year ever if I could only achieve those goals. Effectively “giving a little love everyday” is a much better idea. What do you think?