My father in law is in the hospital today - collapsed in the pulpit yesterday. We are leaving this in the hands of the Lord - He is able to do whatever needs to be done. Health is a funny thing - you don't think much about it until you don't have it. Much prayers are needed for the family now.
In light of this, we are re-evaluating our choices. Here is a great Parmesan chicken recipe - lightened up for heart health. Try it - you will like it : )
Happy Monday -
Charlene
CHICKEN PARMESAN
Tomato sauce:
1 tablespoon olive oil
1 small yellow onion, chopped (1/2 cup)
1 (28-ounce) can crushed tomatoes, preferably organic
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil leaves
2 Tbsp Fresh Thyme
2 Tbsp Rosemary
3 garlic cloves, crushed
Chicken:
Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt to taste
2 large egg whites
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese
Tomato Sauce:
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 or 2 minutes. Add the tomatoes, vinegar, salt, Thyme and rosemary; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat.
Chicken:
Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Pound out the chicken breasts with a mallet. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
Monday, January 31, 2011
Sunday, January 30, 2011
That Peace That Passes Understanding
Philippians 4:7 ~ And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus. Oh the peace that God gives to those who are in His will. I'm off to church this morning to worship my Lord and Saviour and enjoy the fellowship of His amazing people. This is my favorite day of the week.
Following church, I will enjoy lunch and relaxation. It is always sweet to be in the presence of the Lord. Thinking of all the blessings in my life and looking forward to what is in store for me this next week.
I remember as a child, when birthdays would roll around, my mom would always make a cake -- one of the fondest memories of my childhood was homemade chocolate cake and frosting. That was back before cake mixes and canned frosting. Back when people really cooked and baked from scratch. Try this chocolate cake and frosting and see if it brings back fond memories for you too.
There is a cake slicer that you can use to slice the layers of your cakes into thinner layers to make 4 layers out of 2. This works on all cakes but is especially good on this one. Yummy !
Have a blessed Sunday!
Charlene
Chocolate Cake
Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Following church, I will enjoy lunch and relaxation. It is always sweet to be in the presence of the Lord. Thinking of all the blessings in my life and looking forward to what is in store for me this next week.
I remember as a child, when birthdays would roll around, my mom would always make a cake -- one of the fondest memories of my childhood was homemade chocolate cake and frosting. That was back before cake mixes and canned frosting. Back when people really cooked and baked from scratch. Try this chocolate cake and frosting and see if it brings back fond memories for you too.
There is a cake slicer that you can use to slice the layers of your cakes into thinner layers to make 4 layers out of 2. This works on all cakes but is especially good on this one. Yummy !
Have a blessed Sunday!
Charlene
Chocolate Cake
Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Saturday, January 29, 2011
An obstacle is often an unrecognized opportunity
Next time something falls into your path that looks like it will squash your dreams, jump over it. Look for the opportunity to use it to your advantage. Learn from it and hurdle it too. You can do this.
I have had several things happen in the last few days to stop me on my progress but I'm pushing hard to not let them stop me from moving forward. Two things I have actually learned from and am now taking with me on my quest. Evaluate those things that come from out of no where to slip you up and see if there is any value in it at all. My laptop took a dive - I learned from that to always back up your files : ( -- all of my website content was on the laptop . . . It's now Saturday -- time to hopefully enjoy some relaxing time.
Saturday is for family and friends - try these Triple Chocolate Chunk Cookies. These are great.
Happy Saturday!
Charlene
Triple Chocolate Chunk Cookies
Ingredients:
1 1/2 cups packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts 4 (1 ounce) squares bittersweet
chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet
chocolate
3 ounces milk chocolate
3 ounces white chocolate
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
3. Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
6. To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
I have had several things happen in the last few days to stop me on my progress but I'm pushing hard to not let them stop me from moving forward. Two things I have actually learned from and am now taking with me on my quest. Evaluate those things that come from out of no where to slip you up and see if there is any value in it at all. My laptop took a dive - I learned from that to always back up your files : ( -- all of my website content was on the laptop . . . It's now Saturday -- time to hopefully enjoy some relaxing time.
Saturday is for family and friends - try these Triple Chocolate Chunk Cookies. These are great.
Happy Saturday!
Charlene
Triple Chocolate Chunk Cookies
Ingredients:
1 1/2 cups packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts 4 (1 ounce) squares bittersweet
chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet
chocolate
3 ounces milk chocolate
3 ounces white chocolate
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
3. Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
6. To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
Friday, January 28, 2011
The greatest inspiration is often born of desperation. ~ Comer Cotrell
So much to accomplish - so little time. Trying to juggle all that I have to complete is not as easy as it sounds. Trying to stay focused is hard work. I'm determined to complete what I have started. I think we all go through times of feeling overwhelmed ~ today I am feeling overwhelmed. I just need to make it a point to do one thing at a time and not keep juggling things that need to be done.
I need to re-think my time at the Franklin-Covey Seminar that I attended a few years ago. Number my assignments and then rank those in order of importance. There is a system that they use that is wonderful if you are being pulled in many different directions. I just need to breath in and out and say a prayer and start over.
Maybe something chocolate would help : ) -- this one is wonderful -- don't tell my husband I am suggesting you make this -- he can't have it right now : )
Happy Friday !
Charlene
Chocolate Cheesecake
Ingredients
1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
Or 8 (1 oz.) squares semi-sweet chocolate
4 large eggs
2 teaspoons vanilla extract
Instructions
HEAT oven to 300°F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-inch spring form pan.
BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan.
BAKE 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. This one is great with chocolate shavings and whipped cream.
I need to re-think my time at the Franklin-Covey Seminar that I attended a few years ago. Number my assignments and then rank those in order of importance. There is a system that they use that is wonderful if you are being pulled in many different directions. I just need to breath in and out and say a prayer and start over.
Maybe something chocolate would help : ) -- this one is wonderful -- don't tell my husband I am suggesting you make this -- he can't have it right now : )
Happy Friday !
Charlene
Chocolate Cheesecake
Ingredients
1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
Or 8 (1 oz.) squares semi-sweet chocolate
4 large eggs
2 teaspoons vanilla extract
Instructions
HEAT oven to 300°F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-inch spring form pan.
BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan.
BAKE 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. This one is great with chocolate shavings and whipped cream.
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