One part of summer that I enjoy is all the BBQ and picnics with such a lade back atmosphere mixed with all sorts of creative food.
Sometimes I like to bring traditional recipes with a twist. Todays recipe is just that. My grandmother never had a family gathering without deviled eggs. So when I am having a picnic or BBQ I usually have them but growing up in the southwest had me think of combining them with my favorite dip and that’s todays recipe.
One dozen hardboiled Eggs
2-3 Avocados (depending on size)
3-4 cloves of Garlic diced and pressed
1 Lime ( juiced)
4 green onions
The following seasoning per taste – red pepper, cumin, Salt and black pepper
For the deviled eggs, peel eggs and slice in half placing them on a platter but saving the yolk in a bowl.
In the bowl with the yolks add the avocado with the yokes making a paste. Now add the rest of the ingredients blending all together.
To assemble take the eggs you sliced and fill with the avocado/yoke mixture. This will make a good amount and sometimes I have a little left which I love to make a sandwich with.
For the last few years off and on I have found my self in what I can only describe as the 1950s movie The Body Snatchers. I have gone from my normal easy-going bubbly happy-go-lucky person to in brief moments of insanity becoming a conformational angry let you have it kind of person with no mercy.
I will give you an example, the other day I was singing and driving along when out of no place a car comes into my lane cutting me off and almost hitting me. Now normally I would just me grateful to have come out unscathed but no I acted like a crazed person yelling and giving jesters that should not be used when driving, my mouth did not stop yelling angry words for minutes. When I did take a breath I felt instant sham of my behavior. I continued driving all the while behind the person that cut me off and almost hit me and not only did they drive to the same store but parked right by me. I took longer to get out of the car because I felt horrible and just didn’t want to have to admit my wrong. I finally got out and walked up to the store but I didn’t get far because when I looked up I saw a white hair man who could hardly walk waiting for me. He smiled and apologized for almost causing an accident. Swallowing the piece of humble pie I apologized.
I will never forget that life lesson.
I know I am not alone with my actions of anger. In fact it seems that the whole world is at times nothing but anger. What if one by one we decide not to hold onto our anger and let anger rule but we start taking ownership of our anger and our actions. For every time we say or act unkind out of anger we continue the hurt and suffering of ourselves and others.
A quote that I like by an anonymous person is so true.
“Holding onto anger is like drinking poison and expecting the other person to die.”
Like most people I enjoy sweets and one of my favorite is German chocolate cake.
I also like to eat healthy so todays recipe is a healthy chocolate cake, yes I said healthy but the frosting is not. I found the Cake recipe on healthyindulgences.net but my love of German chocolate and my desire to save time I thought to do something different.
Healthy upside down German Chocolate cake
1 15 oz Black Beans
1 Tablespoon of Vanilla
1/2 Sea salt
6 Tablespoons of Coconut Oil
1/2 Cup of Honey plus 1/2 Teaspoon of pure Stevia
6 Tablespoon of Coco Powder
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
Rinse and drain beans, place beans, 3 eggs, vanilla, honey, and salt blend together then add coco powder, baking soda and baking powder mix a little longer. In a separate bowl add remainder eggs, stevia and coconut oil together until fluffy then add to bean batter beat on high for about 1 minute.
Now in a 13×9 pan Add:
1/4 Cup of Melted Butter
1/2 Cup of Brown Sugar
1 Cup of Pecans
1 1/2 Cup Sweetened Shredded Coconut
Now that you have added the above ingredients in the pan pour the black bean cake batter on top. Bake at a low temperature of 325 degrees for about 40-45 minutes.
Before the cake is all the way cool place the cake upside down over a platter to remove the cake from the pan, serve the cake on the platter but if it is easier you may want to just serve in the pan. Either way it is delicious.
I love to garden and work in the soil or to landscape. Yes it is hard work but just to be outside with my hands in the dirt even pulling weeds, that is one of my happy places.
Years ago I worked for my in-laws in the office of their landscape company. I enjoyed the fact I could take my children to work and have a flexible schedule plus I had a friend in my brother in-law that always took the time brighten my day with a joke or to explain things and help me learn about landscaping and on one occasion I found out about a French drain. It is not named after the country but after a person that came up with an idea to use the concept of how water flows down hill. It is a slightly sloped trench filled with small rock or gravel and pipe that diverts the water away from your house or other place you don’t want to flood then is collected and used.
This basic idea of collecting water that could damage property or hurt people if not done the right way got me thinking. What if in life we have French drains when hurts happen and our tears fall.
In my life as with everyone hurt will happen and tears will fall. I have had things happen that have left me crying my river of tears. I can look back and see those tears were collected and now used for good. I know that even when life hurts my tears are seen by God I am not alone He makes a French drain that keeps me safe in the middle of what would be damaging to me but stores those tears to be used for something good later.
You keep track of all my sorrows.
You have collected all my tears in your bottle.
You have recorded each one in your book. (NLT)
Todays recipe came from me wishing to go to Greece and wanting to use up what I had in my refrigerator.
I use the basic Greek salad dressing recipe then add my ingredients to make this a very easy side or a light dinner.
2-3 cloves of garlic minced then crushed
5 Tablespoon of red wine vinegar
1/2 Cup olive oil
1/2 Teaspoon of sugar
2 Tablespoon of lemon
1 1/2 Teaspoons of Dijon mustard
1/2 Teaspoon of basil leaves
1/4 Teaspoon of oregano leaves
Salt and Pepper to taste
Mix the above ingredients in a container, store in refrigerator.
Now that your dressing is chilling in the refrigerator assemble your salad.
4-5 Cups of Bow Tie pasta cooked according to the box directions
1 can of Chickpeas ( rinsed and drained)
4-5 Green Onion diced
1-2 Tomatoes cut in bite sized pieces
1 Cup of Kalamata olives diced (or in a pinch black olives work)
1 Cup of crumbled Feta Cheese
1 Cup of baby Spinach
Mix the above ingredients in bowl, add the dressing. This can be eaten immediately or saved for later. I like it better after it has had time to sit refrigerated for a few hours.
I am sure every one has heard if not played the game of Jenga. Incase you haven’t it is a game of wooden blocks. You place the blocks in a tower formation then each person takes turns removing the bottom block and putting it on top and as you can guess after some time it becomes a wobbly tower that eventually falls crashing down.
I have played this with my children when they were small and enjoyed it. Sometimes we would make up our own rules other times it was by the book. Either way it would go we would start out on the right track but at some point our tower would look like it belonged in Pisa. Our hearts would beat fast and hopes none of the blocks would come crashing done on our turn.
I was thinking of this game and reflecting on how my life can be like a big Jenga game.
I can start out putting God the first block on top. Everything is stable and going well but as life has it I then start pulling more “blocks” of life from the bottom and replace the top block with my priories and the busyness of life just keep going, block after block until my tower is so unstable my heart will race and I will start to have fear of it all coming crashing down on me. If I don’t take head to these feeling my tower crashes and I am left with pieces of what was my life.
I am learning and sometimes ever so slowly not to have my blocks of life a Jenga game but instead more like the quite but can be fun blocks of a Lincoln Logs set.
If you are like me and are having a hard time eating lately due to the hot weather you should try todays recipe. It doesn’t take long plus not a lot of cooking is required so you can stay cool as well.
I had red quinoa, steak tomatoes and an American cucumber but you can add any kind of quinoa, tomatoes or cucumber that you prefer, the sky’s the limits. You may want to increase the amounts as well if you are making this for a large group.
1 Cup of cooled quinoa ( if you don’t have any already cooked and in the refrigerator then go ahead and cook some for this recipe and after if is cooked put it in your freezer to cool it quickly while you do the prep work.)
1 medium cucumber cut in bite sized pieces and if you prefer peeled
1 large Tomato cut in bite sized pieces
4-5 green onions diced
4-5 cloves of garlic diced
1 Tablespoon of olive oil
1 Tablespoon of balsamic vinegar
1 1/2 Teaspoons of lemon juice
1 1/2 Teaspoons of lime juice (if you do not have lime juice you may use 1 tablespoon of lemon juice)
The following per you taste Salt, Pepper, Parsley and Oregano ( if you have fresh herbs even better but dried works fine.)
Mix the above ingredients together in a bowl serve and enjoy. This can be done ahead of time if you wish or taken to you next BBQ.
Todays recipe is one that I did not come up with but instead being up late and on Pinterest paid off big time.
I stumbled across this great drink and would like to thank Alyssa at “my sequined life” for sharing.
To say that watermelon is one of my favorite fruits is putting it mildly. I love this wonderful summer fruit so this drink not only showcases it in a great way but can be done with out a juicer.
If you are like me and buy watermelon with seeds then it is a little time-consuming picking them out but oh so worth it.
Watermelon, Orange, Ginger, Turmeric Juice:
7 Cups of Watermelon
18 oz. Orange juice
3 knob Ginger, root
3/4 Teaspoons of Turmeric
After peeling and cutting up watermelon and ginger add to blender and blend then add the turmeric and orange juice until all ingredients are blended.
Serve over ice and enjoy. Not only is this a great cool summer drink but the health benefits from all the ingredients will be great for you too.