This one's a keeper!

We're trying to put together healthy recipes and this is one we all liked. We're having a lot of fun cooking together, and I hope the kids are learning some things about healthy eating the process. 

We layered a casserole dish with roasted red peppers, some fresh spinach, and drizzled a little olive oil with minced garlic over the top. While the layering was going on, someone was browning some chicken tenders loins. Those went on top of the veggies with mozarella made from skim milk. We put it in the oven to finish cooking. A few red onions grilled with a touch of olive oil and balsamic vinegar were tossed with peas. Love to hear what you're doing that's yummy and healthy.

ps-my family makes fun of me when I bring the camera to the dinner table.

The TimTam Slam

Beautiful rain! So nice to have a cool, wet break...Taylor and some of his friends came over. We had a fire, and he introduced them to the TimTam Slam.

Thanks to Elder Bowden, formerly known as Tyson, we discovered this fun treat. And now, thanks to Target and the global market, you don't have to travel across the ocean to pick up a package of TimTam's. Stephan's hot choco is our favorite if we can't get Grandma's, but you can use any kind. Take a small shallow bite off each end of the TimTam. Then use your TimTam like a straw and suck on the end until you feel the hot chocolate coming through. Pop the TimTam in your mouth and let it melt! SLAM!

I like frozen TimTam's, but I don't think anyone else cares (FYI-Don't ask the missionaries from Australia and New Zealand where the Slam originates...We're trying to put rivalries behind us-ha ha!)

Elder Andres Diaz

Not to be confused with Elder Diaz of the Phoenix mission. That's his twin brother. OUR Elder Diaz, the happy elder below, shared one of his family traditions with us today.

It's like a bingo game and called loteria. There are chances to win, quarto esquinas, cuadros, choro, llena; all four outside corners, the four inside squares, an across down or diagonal, and all the squares filled. We played with cinnamon bears as the prize thanks to Doug and Carter's contribution (my cousin and his son were in Arizona for the bowl game.)

And to make it really special, we had a favorite family dish.

Start with a large flat of fresh strawberries. Wash and rough chop. Add sour cream and plenty of white sugar. Mix it all together just like you see above. It is FANTASTIC!

For my very own

Grandma made a southern breakfast for the whole family and the missionaries. Delicious!

But then, just because, she made me a chocolate pudding. MY favorite!

Sunday

Hey Jess-Here are some pictures of what we talked about today. It was strange not having you here, but it sounds like things are going well. We're so proud of you. You looked great.

Woo-hoo for Skype. We've rediscovered that some things never change.

Taylor was laying on the couch with Lucky. Cute-I snapped a picture. Taylor made a face.
Jeffrey idolizes Taylor, so-he grabbed Lucky, posed and begged me to take his picture.

(How do dogs do that? WHY do dogs do that?)

In shifting bedrooms around, and cleaning things out-Taylor dug out his old pair of glasses. He tried to convince Jeffrey that the doctor sent them to Jeff after his last visit. Jeff isn't nearly as gullible as the other kids were at his age, but he still had fun wearing them-which totally took the fun out of it for Taylor. Same old, same old. Here's one thing I'm sure Jessica's glad she missed since she wasn't found of the original Helotes (Sorry Steven). We had some fresh corn, so I played around and came up with this salad based on Elder Hermann's 'authentic' helotes minus the cart. Fantastic, if I do say so myself.

Fresh corn, boiled or roasted and cut off the cob

a squeeze of lime juice (or grandma, you could use your lemon sprinkles)

Queso (feta if you can't find any)

grated Parmesan

Olive oil-just enough to drizzle over the top & gloss the corn

tajin, salt, and pepper all to taste

(the green onion were just for color-you could leave those out)

Another one for the book!

Elder Eldredge contributed this recipe for our 'book'. Each Sunday his family made batches of orange julius and ate it with popcorn! That's one we can live with. See all those cans of OJ? We sent Taylor to the store with Jess. He ran in to grab the food and came out with 8 gallons of prepared OJ instead of 8 cans of OJ concentrate. Jess said she couldn't stop laughing.

Look at that smile! Maybe we won't let him go home when the next few months are over. Do you think his mom will mind?

So here's the recipe:

1/2 can OJ Concentrate

3/4 cup milk

3/4 cup cold water

1/4 cup sugar

1/2 tsp vanilla

Mix everything in the blender, add ice to thicken as needed.

Elder Eldredge actually has a few other 'recipes'. I'll have to get his permission before I post them. He showed them to me before he sent them to his brother on his 16th birthday. The first-The 16 Commandments of Dating". They are awesome, but even better he sent a list of dating ideas. There is going to be one lucky girl out there come fall. (Too bad Jessica is so much like a sister to all of them! Can I say that?)

I guess we'll need to start a song book, too. See that post-it note leaning against the piano? Elder Maxwell and Elder Gee decided on a few hymns to put into a medley. Elder Gee wrote the names of the hymns on the post-it with a note here and there about key changes-Elder Maxwell sang (of course). They whipped this out for a stake priesthood session this morning. Mark thought it was so great, he made them repeat it for me. It is by far my favorite thing they've done for us. We don't have this one recorded (not enough time before they go home) which just means they'll have to find a way to get it done when they get back. President's birthday is August 14th-hint hint.

We tried to video tape it. I keep try to get videos to post, but my connection doesn't like how long it takes. One day.

What to do with a left over mango?

This throw together lunch was so good I didn't stop eating to take a picture-so you'll need to use your imagination. While rummaging around the fruit draw, I discovered a mango left over from our departing missionary dinner last week. I'm not sure whether the following inspiration was born of hunger or the mellow mood I've been in today (the kids went back to school this morning and Mark and I only have a few meetings this week, so it's my time to re-group.) or the beautiful mango, but it was delicious.
I pulled out the frying pan and grilled some fish (trying to eat healthy!) in olive oil lightly seasoned with an herbamare (an herbed season salt). Meanwhile I started cubing the mango and also some watermelon I had. (Flip the fish). Oranges are everywhere here-falling off the trees faster than we can eat them, so I squeezed half an orange over the fish and started chopping some cabbage (again with the healthy eating). When the fish was done, I set it aside and tossed some asparagus into the pan with a little more orange juice to deglaze the pan (and some water). While that was steam/sauteing, I chopped some cabbage and tossed it with the fruit. I added a splash of rice wine vinegar, 2 grinds of lemon pepper and a few dashes of tajin (with an accent over the i. It's Mexican fruit seasoning: ground peppers, salt and dehydrated lime juice.) The fish went on top of the fruit salad and the asparagus on the side.
This will be a repeat-I know my kids will love it. For a dinner, I'll beef up the salad a little with some baby spinach and almonds and add some couscous or quinoa on the side.
Aren't you glad spring is here?

Buenas Noches

This is a picture of Amanda and I learning how to cook in Spanish together. Senora Holmes taught us how to make food from where she lived in Peru.

We made Causa Rellna and Palta a la Reyna. My favorite was the Palta a la Reyna.

When we were all done, we made lemonade. I had a wonderful time learning to cook.

Thank you Senora Holmes!

It's in the bag!

Here's another bag recipe; this one brought to us courtesy of Elder Gee and the Estrada's: TACO SALADAbove, you'll notice all the ingredients: single serving dorittos, taco meat, cheese, tomato, lettuce, avocado, sour cream, salsa, hot sauce, red beans. [Disregard the strawberries. Those are to serve on the side. Jeffrey thought they were supposed to go in his taco salad-gross! Dad-don't even think of trying it and telling me it tastes good.]

First, snip a small hole in the corner of the chip bag and mash the bag together to crush the chips. (My kids favorite part.)

Next, cut a slit across the long side of the bag.

Then fill with the ingredients of your choice (This is my favorite part-if you don't like the way it tastes, it's nobody's fault but your own!)

Stir it up and get to it!

My kids ate about 2 bags each. It was great and clean up is easy!

Have fun!

Successful recipes

Are you ready for a great recipe? Last week we had a lunch with 10 of the Stake Presidents & their wives, President Clark and his wife from the Mesa Temple, Elder Wilford Anderson & his Wife, Elder Snow also from the seventy (he remembered being in Antelope last year and said great things!), and Elder & Sister Bednar. A family of 5 sisters in the hosting stake served a great meal. Here's the recipe for their adaptation of Chicken Rolls. You can find more great recipes from their cookbook, The Fat Sisters Cookbook.

Chicken Rolls

1 cup chopped chicken

3 oz. cream cheese

1 3oz. can mushrooms

2 Tbsp. butter

1 can refrigerator crescent rolls

1/3 c crushed seasoned croutons

1/2 tsp sage

1/4 c walnuts or pecans

3 Tbsp melted butter

Filling: Mix softened cream cheese and butter well, then stir in chicken & mushrooms. Separate crescent rolls. Spread each with 1/4 cup chicken mixture. Roll up; tuck sides and point under to seal.

Pulse croutons, nuts & sage in food processor. Dip each roll in melted butter, then crumb mixture. Put on cookie sheet and back 15-20 minutes at 375 degrees. Serve with a spoonful of gravy on top.

(Gravy-try cream of chicken soup thinned with 1/3 milk and add 2 Tbsp chopped chives.)

We liked the chicken rolls so much, we decided to make them for dinner tonight when Elder and Sister Perry came. They turned out great. They looked so good, I think they even would have made the list for those of my friends out there who only like to serve 'pretty' food.

Elder Perry is visiting several of the missions in the North America Southwest area; meeting with groups of missionaries and also with groups of leaders involved in missionary work (basically, everyone!). He gave the elders a 'recipe' for being successful teachers. They're very excited to work on the things he talked with them about. We're already planning how we can implement the things he taught into our trainings. The stake and ward leaders he met with were equally enthusiastic to come sit at the feet of an apostle and be instructed. I couldn't believe how crowded the building was! For some of our missionaries, it was their first full day in the mission field. What a way to start your mission!

Departure dinners

Every 6 weeks, we have the greatest family home evenings. All of the missionaries that have completed their 2 years of service come to our house for a farewell dinner. They share great stories, play with the kids, sign baseballs and journals, take pictures, and 'feast'. We end the evening with a testimony meeting. It's a highlight of our experience here. I can't get enough of it. Look at this group! Aren't they incredible?

Let's start with the food-it's always fantastic. Sister Willis (one of our church service missionaries that lives in Mesa) always makes rolls and potatoes. Delicious! This incredible woman loves to cook and loves to share her talents with everyone. Her food is legendary around here. Those missionaries are so lucky-do they even know it? I've brainstormed a few recipes from Jen and Emily for the side dishes and have finally settled on one version or another of my mom's trifle for dessert. (My favorite is peaches and raspberries, but in honor of Elder Mackie, this month's trifle had chocolate pudding and Brownies in place of angel food cake and vanilla pudding. And, Elder Hamilton, our assistant that eats NO sugar had bananas a la strawberries courtesy of Taylor.) But the main attraction of the meal is the tri-tip that Mark prepares. (A recipe from our great friend Tommy Wilhelm-we miss you Tom & Marge!) This is something that Mark loves to do for the missionaries, something they love to eat, and if by chance there are left-overs, something the assistants appreciate.

The whole family helps to make this evening a success-from setting up to cleaning up. Everyone has a part to play-and they're doing a great job. I'm so proud of the way they are trying to help and work together. It is amazing to me how quickly Jessica can organize and rally the kids to wash, dry and put away all the dishes then slip in quietly to listen to her dad teaching the missionaries one final time. Mark opens up the scriptures in the Book of Mormon and New Testament that describe the relationship between our Heavenly Father and His Son, Jesus Christ. As often as I hear him tell it, I always find myself captivated and moved by the power of his testimony. The feeling in this setting is beyond my words to describe, but it creates the perfect setting for the missionaries to then share their testimonies about our Savior, Jesus Christ. We've been with these missionaries now for over a year, and I am amazed by the growth and development of their character as they've laid aside their own interests to bless and help others. We love these young people so much, it is hard to see them go, but we know there is so much more in store for them...and we know they have families at home that love them and are counting the seconds until they return.

It's usually late before the missionaries leave the house for some apartments we have a few doors down the street. As much as they love their families, they are anxious about returning home. Many of them are torn with desires to stay and continue this work they have come to love so much and the love and longing they have for their families. As a result, some of them hardly get to bed before it's time to come back to our house one last time for breakfast. Mark and I are up around 4:30 to dress and be ready when the missionaries show up between 5 and 5:30. Mark does all the cooking, carrying on a family tradition of waffles on the heavy duty, industrial double grid waffle iron. The missionaries are in and out in no time and off to the airport. This particular transfer was difficult since we were not only saying goodbye to so many missionaries we love, but also to 3 of our assistants: Elder Mackie, Elder Soane, and Elder Hamilton. Because these missionaries serve in our ward and work so closely with Mark, our family becomes particularly attached to them. We will miss these young men that have been a part of our family.

Thank you to all of the families that have supported these great missionaries for the past several months and shared them with us and with Arizona!Take care everyone, and make sure to keep in touch!!!

Chalupas!

I can't tell if this will look good to any of you, but with the smell of seasoned pork still heavy in the air, it looks great to me!

Chalupas were on our menu tonight. Arizona has so many wonderful members of the church, especially the relief society sisters. That's where this recipe came from. Every 6 weeks we hold zone conferences with each group of missionaries. The meetings begin early in the morning and end around 1:00. By that time 40-45 starving 19-22 year-olds file out into the multi-purpose room for lunch. Each time, a group of relief society sisters has a feast waiting for them-with dessert. Sister Peggy Merrell from the Mesa Kimball East Stake was kind enough to share this recipe from a lunch a couple of weeks ago. This was our first time trying it, and what a hit!

3 lb. Pork roast

4 cups beans -Soak overnight

1 medium onion (chopped)

2 cans diced green chilies

3 TBSP. Chili powder

2 cloves garlic, (minced)

2 tsp. Oregano

2 tsp. Cumin

Salt to taste (add at the end to prevent beans hardening)

Combine all ingredients and cover with water. Cook (covered) in a 300 degree oven for 4-6 hours. Check occasionally for water, and add more if necessary. Shred meat and add back to beans. *The older your dried beans are, the longer this will need to cook. We made ours in a crock pot.

Serve this meat mixture over a bed of Fritos corn chips; and add any of these toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, avocado, sour cream, black olives, salsa, hot sauce.

These lunches are great all around. The missionaries love being together. The sisters, many of them mothers of missionaries serving somewhere else in the world, love to serve them. At the conclusion of the lunch, the sisters share a recent experience they've had sharing the gospel. It lifts the spirits of the missionaries to know the members are out doing there part. They in turn lift the spirits of the sister by singing Called To Serve. I wish you could be there!

You Go Girl!

Amanda learned a new skill. Like any good mother, I want to help my children reach their full potential, even if that means I have to sacrifice my girlish figure to encourage her success. Sometimes it's difficult to be a mom. She may have to make batch after batch, just to ensure she gets it right, but I'll be there for her.

After all, you know what they say:

"Practice makes perfect."

You can do it, Amanda!Last month when Jen was visiting, Sister Willis came over and taught Amanda, Jen and her granddaughter how to make rolls. They made enough for transfers that Monday and had two pans left over to learn how to make cinnamon rolls.
She's done it on her own a few times.

This batch was for her young women's group.

Oh, they smelled GOOD! I got into a little trouble taking pictures-my family thinks I've gone overboard with the pictures/blog thing, so these shots were all stolen.

If I want her to continue, I'll have to stash the camera.
In other words-there won't be anymore Amanda-baking-pictures.....but just keep in mind, if you happen to stop by...chances are there will be something yummy waiting in the kitchen.