Blue Cheese Buffalo Dip for Vegies

This is such a great, quick dip for vegies... full of flavor and easy to throw together.

1/2 cup prepared Ranch Dressing (any kind you like)
1/2 cup Greek yogurt (I like 2%) or sour cream
Few shakes (depending on your taste) Frank's Red Hot Buffalo Sauce
1/4 c. blue cheese or gorgonzola crumbles (or to your taste).

That's it. Perfect snack or side dish to a soup and sandwich night. I really love these mini peppers (popping up in grocery stores near you) for dipping. They are mild and super crisp, a nice contrast to the spicy-salty of the dip. You can also cut them in half to make mini "boats" for the dip as well. Jicama, celery and carrot sticks round out the vegie tray.

The Roasted Veggie "Messy Wonder" Sandwich

Necessity being the mother of invention, I was snowed in and hungry for a warm, roasted, messy Greekish sandwich. So I began lining up ingredients I had on hand out of the fridge, beginning with:

Eggplant (peeled and sliced 1/4 inch thin... about 4-5 slices per sandwich)

Red Pepper (roasted on top of gas burner, put in plastic wrap until steamy, peeled and sliced.. a couple of nice 2 inch by 4 inch slices per sandwich. Or use some from a jar.)

Red or Yellow Onions (sliced... about 1/4 of a big onion per sandwich)

Into a large skillet with a generous pour of olive oil, toss in a smashed garlic clove and stir to flavor the oil. Then add the veggies above, sprinkle lightly with sea salt and pepper, and saute until they are golden brown on all sides. Remove from skillet, put on a plate, sprinkle with a good Italian dressing (I like balsamic) and toss the veggies until coated. Then cover plate to keep warm.

Ingredients for 2nd Part of Recipe:

Good sliced bread, 2 slices

1 -2 T. crumbled feta

1 T. sliced pepperoncinis or banana peppers (little light green pickled peppers)

1- 2 T. of mayo or Ranch Dressing for spreading

Few thin slices avocado

Sprigs cilantro or parsley or fresh basil tucked in if you like

In the meantime: put 2 slices of your favorite sandwich bread (I like a good light, white sliced French boule from Whole Foods bakery for this) in the pan, allowing it to soak up some of the garlic oil until it is also browned and crisp on one side (or grill both sides if you like).

Next, spread one side of the two slices with your choice of mayonnaise or Ranch Dressing. Sprinkle one slice with crumbled feta and pepperoncini peppers. Top this with sliced avocado.

On the other slice layer the roasted veggies that have been lightly marinating. Put these two bad boys together anyway you can. It WILL be messy, but aren't the best things in life?

Slice sandwich at a diagonal.... go some place private with a large cloth napkin and enjoy, eyes occasionally raised toward heaven in gratitude.

Savory Ramen-Almond Cabbage Slaw

This crunchy salad is so good that it is hard to eat just one serving. There are a variety of recipes on the internet for it, but this is one I like the best for both taste and ease of preparation.

If you bring this dish to a potlock (and it is perfect for that) wait until about 5 min. before serving to toss the dressing with the slaw or the noodles lose their nice crunch.

Ingredients:

1 package of pre-shredded coleslaw cut cabbage (you can also use finely shredded Napa cabbage for a more tender, less crunchy slaw)

1/2 c. sliced almonds

1/4 c. sesame seeds

2 T. butter plus 1. T olive oil

4 green onion stalks,chopped (optional)

1 package DRY noodles from a Ramen Soup package, well crushed (I use food processor or blender to do this so you don't end up with "hunks" of stuck-together-noodles in the salad)

Dressing:

6 T. white vinegar (rice vinegar is nice)

4 T. olive or canola oil

4 T. sugar

2 t. steak or grill seasoning (or 1 t. salt and 1 t. pepper)

Dry flavor packet from Ramen noodle soup

Place cabbage and crushed Ramen noodles and chopped green onions (if you like them) in a large mixing bowl. Then saute almonds and sesame until golden brown in butter-olive oil mixture; add to cabbage. Finally thoroughly whisk, shake or blend the ingredients for the dressing. Pour over cabbage and almond mixture about 5 minutes before ready to serve and eat. Though this makes a big bowl, it is amazing how fast it disappears!

To Be Loved by a Child: A Christmas Meditation

Me and my grandson Georgie, this holiday season, hugging it up in the kitchen!

There is a particular heart-tugging, almost aching sweetness that comes with being loved by a child, isn’t there?

“Unto us a child is born, unto us a son is given,” the prophet announced.

“Why a child? A baby? Why didn’t God arrive fully grown?” I wonder.

Perhaps, in part, it was because there is nothing to compare with being loved by a child.

When my 3 year old grandson Georgie came to visit us last week from Seattle, his mother Julie said he carried a chicken nugget in his pocket everywhere he went the day before --to the bank, to his preschool, to bed -- determined to give it to his Nonny upon arrival in Colorado. My heart melts to be loved like this by a child.

When Georgie came with us to our church, after the service he asked me if I would take him around the room to show him the babies being held by various moms and dads. He did this when he visited our church in September as well.

“Me like babies,” he said, as he pulled me toward them. Once he asked a 3 month old baby boy, “Do you want to play with me?” as if he were fully expecting an answer and for the babe to hop down and play tag with him.

(Here's Georgie stroking his little cousin Titus's arm, his older cousin Nate looking on. I have so many pictures of Georgie with babies like this, being gentle, and completely focused and fascinated with them.)

I can’t help but wonder if Georgie senses that babies have arrived here, fresh from the hand of God, and wants to be near them to just breathe in their lingering fragrance of heaven. Perhaps the way the wise men and Shepherds wanted to be close to the Christ Child laying in his mother’s arms.

Jesus, ever welcoming of children, once called a little one to his side and -- to the probable shock of the grownups around him-- said:“Unless you come as this little child you cannot enter my kingdom.”

In essence,He was saying, “You think you are here to teach children so much about the ways of the world. But I tell you the truth: they are here to teach you so much more about God than you will ever realize. So squat down, look them in the eye and pay very careful attention.”

Babies teach us about divine, unconditional love as they gaze into our eyes with an adoration and trust we know we have not yet earned, nor will we ever really deserve.

Toddlers teach us to play, to slow down, to see the rainbows in oil spills, to receive hugs and kisses that so melt our hearts that we hardly notice their muddy hands or peanut butter smeared faces. (Or the age and condition of a well-worn chicken nugget in their pocket.)

Children teach us to love so deeply and fiercely that we would slay dragons to protect them from hurt and harm, if only we could.

Each time with spend a moment with a child and really open our eyes to see, our ears to hear, and our hearts to receive their truths, we step a bit closer into the Kingdom of God.

Every time we give rapt attention to the least of these, we welcome the Christ Child anew.

And if you look into the wonder-filled eyes of a child this holy season, you may also find Jesus welcoming you.

No, there’s nothing on earth quite like the glory and sweetness of being loved by a child…. it is here, so often, that the sacred sneaks up on a human heart, toppling defenses so Love can more freely seep in.

(Georgie at age 2, giving Baby Titus, 6 months, a little loving head rub.)

Nostalgic Tex-Mex Chicken Casserole

This was one of the more popular casseroles popping up in our home and at church suppers everywhere in Texas in the 1970's. Hungry for chicken enchiladas in a hurry tonight, I remembered this recipe, had the basic ingredients on hand, threw it together in no time. Satisfied my craving for Mexican food, while also reminding me of my mother's home cooking. Greg loved it, went back for seconds!


Ingredients for a small pan (will serve 4, double to serve 8)

9 corn tortillas (softened with a little splash of water, between to plates & zapped for a few seconds in the microwave)
1/2 onion & 1 large clove fresh minced garlic, sauteed (you can also add leftover corn, sauteed green pepper, a handful of sliced black olives, left over tomatoes, a few beans -- this is a great clean-out-the fridge casserole)
1 can low-fat cream of mushroom soup
2/3 c. velveeta cheese (I used some grated pepper jack to replace some of the Velveeta)
1 c. bottled salsa
1/4 - 1/2 c. skim milk
2 chicken breasts, cooked and diced (I use the breasts from a rotiserie chicken)

1 1/2 c. grated cheddar (or any combination of hard cheeses you like)

1/2 c. sour cream (may also use Ranch Dressing)

Sliced, pickled jalepenos for garnish

Preheat Oven 350

In a large saucepan, saute onions in olive oil until brown and crisp-tender. To this add cream of mushroom soup, Velveeta cheese, 1 cup salsa. It should be about as thick as queso at this point, but if you feel it is too thick, thin it with some skim milk so it is creamy and "stir-able."

To this mixture add diced chicken breast and stir to coat.

Line a greased 9 by 9 inch casserole or 9 inch deep dish Pyrex pie pan with 3 corn tortillas, torn in "chip size" pieces. Pour 1/2 the chicken-cheese mixture over the tortillas then 1/2 c grated cheese. Follow with 3 more torn corn tortillas, more chicken-cheese sauce, 1/2 c. grated cheese. Top with last of tortillas, last of cheese, and dot with dollops of sour cream and sliced jalapenos if desired.

Bake for about 20 minutes or until cheese is melted, casserole is heated through and edges are turning a golden brown.

Tasty served with fresh slices of tomato, avocado and pineapple.

Easy Sunday Roast Chicken

This recipe for roast chicken is almost embarrassingly easy, and yet I've forgotten how good it is, and its especially nice to come home to the aroma after church. Greg said he like it better than the roast chickens I usually get from the deli. The big advantage to roasting one at home is the nice plump size, and coming home from church (or wherever you've gone for 3 hours) to dinner hot, fragrant and ready to serve.

Take one plump roasting chicken (about 4 pounds) and remove the innards (I toss them but feel free to be as creative as you want with them:)

Rinse, pat dry then sprinkle liberally with your favorite seasoned salts, all sides and in the cavity. (I like a combination of steak or grill seasoning, citrus seasoning and Cajun seasoning or paprikia for color.)

Put breast side up in large Pyrex pan, uncovered, and cook at 300 degrees for 2.5 to 3 hours or until you get home from church. When you walk in the door, baste the chicken with drippings, then crank the oven to 400 degrees to let the skin get crispy. Baste once more before serving and enjoy.

Could not be easier!

Pairs nicely with corn pudding, carrots and a salad. (Recipe for pudding and carrots under "side dishes" on this blog.)

Creating a More Spacious Life

(This is a picture from the top of a mountain, taken when my son Gabe asked me, spontaneously, to drive up and join him at his campsite for dinner one evening. Because there was "margin" in my life, I could accept the invitation and it will always be one of my best memories with my boy.)

A wise friend of mine once said, "First, there is the life you learn from; then, there is the life you live."

If that is true, then one of the things I gleaned in The Life I Learned From is that I blossom best in certain environments. My "element" is being in a loving marriage; prioritizing time with family and dear friends; plenty of free time with breathing space for creativity and rest, particularly after a day of giving or focusing on others. One of the perks of hitting mid-life, it seems to me, should be designing a life you love waking up to, based on all those decades of learning about what brings out your best self.

I have experienced what it feels like to have 5000 people standing and applauding a speech I just gave. I know what it is like to write books that thousands of people read and enjoy. And it was wonderful. But it was nothing compared to the "story "my four year old grandson Nate dictated to me last week, where he had me write: "Nonnie and me have been BEST friends." I have lived widely; now I want to live deeply. I've lived large;now I cherish one on one time with family, fewer friends, fewer activities, fewer projects. And I want to savor and enjoy what I do include in my life much more.

If you resonate with this and want to create more breathing room in your life in general, to do less but do it with focus and care, here's one way to begin the journey.

Make 3 Lists.

In list #1: write down the activities & people that you love AND that leave you energized.

In list #2: write down the activities and people that you feel passionate about, and want to prioritize, but... if you are honest, they are energy drainers. That's okay, you want these things or people in your life, but you need to preserve energy for them.

In list #3: write down activities and people you do not enjoy at all, but feel an obligation to keep in your life, either out of guilt or necessity.

Now, take a hard look at List #3. Take your time, this doesn't have to be done in a day.
Now, see if you can do one of three things with this last list:

1. Cross it out and fuggedaboutit
2. Delegate it or if you can afford to -- hire it out. Or barter it away with creative trading.
3. If you have to do the activity or see this person -- see if you can minimize the amount of time it (or the person) takes, or minimize the amount of brain space or emotional energy you "rent" to it. Or, make seeing the person or handling the task more enjoyable by rewarding yourself either during or shortly afterwards with something pleasurable and restorative.

For example, one of the activities I don't yet enjoy very much is exercising. But, if I can listen to an audio book as I walk, or chat and walk with my husband, it is easier. Even pleasurable. I could also reward myself in some way. Perhaps after a week of walking 10 miles, I treat myself to a cute work-out T shirt. Or I walk to Starbucks and reward myself with a cold Tazo tea and a healthy treat when I arrive.

If you have friend or relative whom you care about, but find yourself stressed or drained after time with them, see if you can orchestrate your time with them in a way that is less mentally exhausting. Can you see a movie or meet at a restaurant, rather than having them to your home where they may tend to linger too long? Can you kill two birds with one stone, and walk with them as you talk, rather than sitting and talking?

Also, on days when you have to do a lot of List #2 or #3 items, try to space them apart with days that have more List #1 items. When given a choice, cushion your difficult days or high energy days with days of ease or pleasure.

You may think that if you just push, push, push without breaks that you'll get more done or get all caught up. News Flash: The Land of All Caught Up is like Neverland or the Land of Oz. It never really arrives and when you look back on your life; trust me, you don't want to look back in regret, having missed the moments that make it worth the journey.

Truth is: I write better and generate more creative ideas when I take time to be with friends who energize me. I counsel and listen more deeply and love others with more focus when I've taken time to be alone and have filled my tank by reading, or journaling or simply putzing around doing whatever I want to do at any given moment. I'd even go out on a limb and say that when I live my life with more pleasurable spaces, between the more energy-draining stuff, that I get twice as much accomplished. Because I'm more fully present and energized for the tasks at hand, they get done with more ease and less angst.

Finally, for myself, I'd like enough free space or margin in my life that I can graciously adjust to an interruption, a real pressing need that pops up. I'd like to be, in a word... more available. Somebody needs to be available in a world when everyone is so busy they can hardly take time to breathe, much less slow down enough to soothe a hurt, or rock a baby, bring a casserole, or listen deeply to a child's inner thoughts. I realize this was not always possible when I was raising small children and juggling a busy career; so I am enormously grateful to finally be able to live a more spacious life.

"Actually,margin is not a spiritual necessity. But availability is. God expects us to be available for the needs of others. And without margin, each of us would have great difficulty guaranteeing availability. Instead, when God calls, He gets a busy signal." from the book Margin by Dr.Richard Swenson