Lessons learned the first 50 years

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I hit a milestone. I turned 50 years old. I am thankful that I don't feel 50.   I am thankful for things God has taught me throughout those 50 years. .  I have learned that God loves mercy and when I feel a sense that justice needs to happen over mercy, all I need to do is remember that I am thankful for when God gives me mercy instead of a just punishment.   (Micah 6:8 8 He has shown you, O mortal, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God.) ( Luke 6: 36  Be merciful, even as your Father is merciful. ) I have learned that hurt people end up hurting people.   When I am able to see that I didn't hurt them but I am bearing the results of that persons hurt inflicted by other people, it helps me forgive whatever hurt they pushed onto me and move on.  (Romans 12 : 18  If possible, so far as it depends on you, live peaceably with all. )  I have learned that anyone who thinks they have God

Need a new recipe?

We enjoy watching Diners, Dives, and drive ins... Once we see a recipe that looks delicious...we google the recipe and try it out.   You can do the same here. 
http://www.foodnetwork.com/diners-drive-ins-and-dives/recipes/index.html

After watching the show last night, we bought the stuff for one of the recipes..and  just cooked the best Puerto rican Bistec Sandwich:thinly sliced, grilled rib-eye with Swiss cheese, avocado, grilled onions, garlic, adobo seasoning and tiny amount of mayo..on gluten-free bread... Panini press...YUM!
Here is another one we like to make every couple of weeks... ENJOY!

Chicken Tamarillo

Recipe courtesy Michael Young, chef at Valencia Luncheria in Norwalk, CT.
Show: Diners, Drive-ins and DivesEpisode: Something from Everywhere
Rated 5 stars out of 5    Level: Easy

 Chicken Tamarillo


Ingredients
  • 1 (4-pound) chicken
  • 1/4 cup olive oil
  • 1 1/2 Spanish onions, julienne
  • 1 red bell pepper, julienne
  • 1 green bell pepper, julienne
  • 5 garlic cloves, chopped
  • 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
  • 3 ounces Worcestershire sauce
  • 4 ounces chipotle sauce
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons adobo seasoning
  • Salt and pepper
  • 1 bunch fresh cilantro leaves, chopped

Directions

For the Chicken Tamarillo:
Place whole chicken in stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving.
Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.

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