YOUR VOICE IS A SUPERPOWER

Many of us are masked and unaware to the powerful force that our words posses when spoken.

It’s one thing to say something in your head where nobody can hear it but yourself and God, it’s another to speak out loud for all to hear who listen.

Once words leave the tongue, they cannot return from where they came. Just as a river cannot decide to switch directions.

Given this awareness can feel a bit unsettling. You, yourself, begin to wonder about the influence of your language and if your very words are leaving positive or negative impressions on the heart and souls of others. You may never fully know.

But think for a moment…

…think of the words that have been spoken to you that you still remember. Words that you may have been carrying for years and still hold in your pocket today. What do you remember, what was said that inspires and encourages you? What was said that still haunts you?

Do you see?

You posses that same thing, that same power. As we all do. The ability to shape a persons life by a sentence. Whether it be good or cursed. We influence every time we speak.

It can be extremely difficult to be mindful when deciding to speak but it is something worth practicing. Who knows where your voice can take you and others. It is a gift each of us has been freely given. And it is to be used wisely otherwise we curse ourselves and others.

Speak with passion, love, and honesty. Swallow the words of hatred and deceit, otherwise beware of their consequences.

Remember that your words are a super power.

– m.g.

Soften The Heart: Devotional #18

“I WILL bless the Lord at all times; His praise shall continually be in my mouth.

My soul shall make its boast in the Lord; The humble shall hear of it and be glad.

Psalm 34: 1-2

We are surrounded by creation. We marvel at nature and it’s intricate details but sometimes fail to acknowledge the creator of it all.

How we are all so connected and dependent on one another. Creating some type of mysterious puzzle. May our eyes begin to see.

To even be apart of this creation is miraculous. To be conscious of it all is worth praising. We must give gratitude daily. What a gift every moment is.

Acknowledge this plan, pray without ceasing, notice even the smallest of details, and there are many. Hope is alive.

As plants reach and point to the sun, life points to something bigger than ourselves. Thank God for our senses to allow us to fully engulf what God has made for us to enjoy!

Such a power, such a gift, that our God wants to share with us, because He loves us! As a parent loves their child, you are loved very much.

But yet, we forget how amazing the details are. We chase the world. Our attention goes towards greed and power, constantly looking to satisfy what we think we need. We crave control and have a difficult time surrendering to our creator. The flesh is strong, but the spirit is stronger. This I believe. We must never loose sight of the important things in life.

God can be found in all things. But we must eagerly seek. Stay curious like a child.

Thanks to our Lord, who has provided such a path to draw us to our Heavenly Father. Who has given each of us life. We shall praise, and acknowledge daily. Turn from our ways and follow his.

The Sonoran Sea Resort In Mexico (Fathers Day Weekend)

This Fathers Day Weekend we celebrated in one of our favorite places; Puerto Penasco, aka “Rocky Point, Mexico!” Our family absolutely loves it here! For obvious reasons! The food, the locals, the vendors, it’s a vibe for sure. And the water is just perfect! It’s always difficult to leave too.

We usually stay at the RV park (which we love) especially when we get lucky with beach front views. However this time around my husbands god sister suggested we join her and some of her friends at their favorite place to stay; The Sonoran Sea Resort. She made the reservation, we chipped in our part, and check it out! Here’s a few pictures from our trip. A memorable one for sure.

When I asked the girls what their favorite part of the whole trip was, they all replied with “the pool!” Oh wait, the littlest one said first, “the beach.” Lol

As much as I enjoyed the pool, my husband and I love both just sitting in our low beach chairs, admiring the ocean views under our little blue umbrella, and eating goodies from the vendors. My Husband gets this mango drink, and I really enjoy sharing Pina coladas with the girls.

Oh! And eating the best burritos ever! You can usually always find someone in the morning selling them. You also gotta try the empanadas.

I have so much respect for the locals/vendors. They work incredibly hard, sometimes there’s even kids selling stuff. They are the heart and soul and are really what make every trip memorable. Their kindness and gratitude is truly something special.

Thank you Rocky Point!

The view pulling up to the resort
Balcony View on the 9th floor. Look at that water!
The pool on the right is more of a family pool with a small water slide. The pool on the left had a swim up bar. Played such great music, everyone was singing along!
The best.
The early bird gets the worm.
The little beauties got their hair braided.
A little cloudy this day but still so much fun.
Massages on the beach.
Pina Coladas. So yummy! Virgin of course!
I even got my hair done. Butt I don’t think I’ll do it again! It kinda hurts lol!
When the braids came out 😍♥️ loves it!
Infinity pool.

Overall, would definitely stay here again and recommend! 🙂

Yellow Chile Poppers With Bacon And Cream Cheese

Little story behind these. I worked at the bank awhile back (this was maybe almost ten years ago) and we had a pot luck. A guy I worked with at the time, Pablo, brought these in and I thought they were the most delicious thing ever!

Everyone uses jalapeños to make poppers but these were with yellow chilies. They also weren’t fancy like how most wrap the bacon around the pepper. They were simple!

I brought some home to share with my husband and he loved them as well. After we analyzed them we were like, “these are actually really easy to make!” And now we make them all the time for gatherings or cook outs.

Thank you Pablo!

Enjoy!


Servings: 16-20 peppers

Note: you will need a grill and someone who knows how to work the grill.

What You Need:

8 to 10 yellow chiles (each Chile makes two poppers)

8oz of cream cheese

2 cups of shredded cheddar or mixed cheese

1 pack of bacon cooked and cut or broke into 1 inch pieces give or take

Bacon tip: instead of frying, save yourself some time and bake at 400 for 15 to 20 mins and a pan sheet lined with foil. So much better, trust me.

Steps:

1. Cut all the peppers in half removing all seeds. Smooth on cream cheese onto each pepper, add cheese on peppers, then lay a pieces of bacon on each pepper.

2. Grill the peppers on low medium heat for about 15 minutes. When the cheese is melted and the bottoms begin to char they are complete.

These are so good and easy! Enjoy!

The Best Way To “Malt O Meal”

What You Need:

1 cup of milk

A pinch of salt

3 tablespoons of malt o meal

1 tablespoon of unsalted butter

2-3 tablespoons of maple syrup

Fresh strawberries

Chia seeds (optional)

Steps:

1. In a small pot bring together the milk, malt o meal and salt. Bring to a low medium heat, it will begin to bubble. Continuously stir for 3 to 5 mins.

2. Add the butter, maple syrup, and fresh berries. Enjoy!

My husband loves when I make this for him.

Peppered Sweet Corn

What You Need:

2 bags of 12oz frozen corn

1 cup of milk or heavy cream

(I have tried both ways. If I don’t have heavy cream I just use milk. Heavy cream will make it thicker and provide a subtle change in taste)

1 teaspoon of pepper

1/2 teaspoon of salt

1/4 cup of sugar

8oz package of cream cheese

1 stick of unsalted butter

Steps:

1. In a medium sauce pan on low medium heat begin to melt the butter with the corn. Then add your heavy cream and cream cheese.

2. Once the cream cheese and butter are completely melted add the sugar, pepper, and salt.

3, Allow to simmer for 8 to 10 minutes. Adding more salt and pepper if necessary. Serve warm.

A yummy side for holidays, potlucks, or some delicious ribs.

Enjoy!

A Weekend In Sedona

We went for a quick little getaway to celebrate a friends birthday and I already want to go back! The scenery is absolutely gorgeous and the energy is undeniable. I could see a mother and daughters trip here maybe one day.

Here’s just a few pictures.

Was looking at shops while waiting for our pizza
Scenery in the neighborhood. We stayed at a beautiful air bnb.
Got my beautiful sterling silver ring here with turquoise in this cute little shop.
Hiking views. We took some pictures in here.
Secret garden vibes.
In the neighborhood.
The vines were unreal.
Therapeutic.
Just looked cute.
Can you believe this is still Arizona?
We did a hike of a total of 3 miles with 4 kids! Go us!
My wild gems.
Our view from the main room in the house
From my Instagram story. Felt cute.

Quick Adobo Chicken/Shrimp With 2 Ingredients

What You Need:

Adobo seasoning

1 can of chipotle’s in adobo sauce (1 can per pound)

1 lb of chopped chicken or shrimp cooked (this would be great for shredded chicken as well)

( a recipe for chopped chicken click here )

Steps:

1. When cooking your chicken or shrimp gently season with the adobo seasoning. set aside. Pour your sauce in the same skillet and gently stir to warm up. Add in your chicken or shrimp and enjoy with a side of rice and beans!

Rice recipe click here

Bean recipe click here

Enjoy!

That’s it! FYI this is a little on the spicy side

Chicken Poblano

What You Need:

4 poblano peppers

1 cup of heavy cream

1/4 cup of sour cream

1/2 cup shredded Monterey Jack cheese

Salt and pepper for taste

1/4 of an onion chopped

1/2 tablespoon of garlic

1/2 cup of corn

1 lb of cooked chopped chicken recipe (link below)

https://thewildgems.com/perfect-chopped-chicken-on-the-skillet-never-overcook-again/

Steps:

1. On a sheet pan, lay out some foil and place your peppers on it. Set your oven on broil and broil the peppers until they are roasted on both sides. (They are ready when they have a charred look)

2. Once the peppers are done in the broiler place them in a large ziplock bag immediately. Close the bag and allow to steam for 10 mins.

3. While the peppers are steaming cook your chicken and set aside. (The recipe above cooks your chicken in 6 minutes)

4. The peppers should be done now. Peel the skin and remove the seeds. Cut in strips. If some strips are really longer just cut the strip in half.

5. Now we are ready for the sauce. In the same skillet you used the chicken, sauté the onions and garlic with a little bit of butter or oil. Once onions are soft add the heavy cream and sour cream. Mix well. Then mix in the cheese until all combined. Add the poblano strips and corn and allow to simmer for 5 to 8 mins. Seasoning with salt and pepper.

4. Once the sauce is warm and bubbly add in your chicken and serve immediately with a side of rice. The rice mixed with the sauce is so delish.

Note: if you want more sauce just add extra heavy cream, sour cream, and cheese. Simple! And if you don’t want chicken chunks I would suggest shredding the chicken.

Rice recipe (click here)

Enjoy!

Basic Rice Recipe

Servings: 6 to 8 people

What You Need:

1 1/2 cup of long grain rice (un-rinsed)

2 1/2 cups of water

1 1/2 to 2 teaspoons of chicken bouillon seasoning or salt

1 tablespoon of unsalted butter

1/4 cup of frozen corn (optional)

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)

2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 10 mins.

Note: If you’re going to add corn add it 5 minutes before the timer goes off.

3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.

Note: if you want to make more rice, you always just double the water to the rice.

This is the seasoning I use for the rice.