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Soften The Heart: Devotional #18

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“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.

A Weekend In Sedona

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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.

Homemade MILD Red Sauce For Enchiladas, Chilaquiles, Or Pozole

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Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!

Add more of these for more spice. Be mindful though!
You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling.
Simmering.
A beautiful red. There are other peppers out there though that you can use that will provide a darker red.
Doesn’t have to be a fancy strainer. This is what I used.
Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)

Avocado Toast With Pan Roasted Grape Tomatoes And A Fried Egg

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Servings: 1 piece of toast

What You Need:

A piece of hearty multigrain bread

1 small ripe avocado

A small handful of grape tomatoes cut into halves

Salt, pepper, and rosemary for seasoning

1/2 tablespoon of minced garlic

1 Tablespoon of Olive oil for cooking the tomatoes

Cooking spray for the egg

Steps:

1. Heat up a small skillet on a low medium heat. While that is heating up slice open your avocado and smash it into a bowl seasoning it with salt and pepper.

2. Throw the tomatoes on the skillet in the olive oil and garlic. Sauté until soft. Set aside.

3. Spray the pan with cooking spray leaving behind a little bit of the leftover olive oil and garlic from the tomatoes and begin cooking your egg seasoning it with salt and pepper.

4. Place bread in toaster. (This is where you gotta move fast.)

5. Once the toast pops, smear on your avocado, place the roasted tomatoes right on top, place your fried egg gently on top of the tomatoes, season with some rosemary.

I love a yolky egg.
Ta-da!

It’s so delish!

Lavender Simple Syrup – Mix It In Everything

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This lavender syrup is so good. Mix it in your lemonade, your favorite cocktail, a mimosa, raw honey, cream cheese frosting, the possibilities are endless!

Enjoy!

What You Need:

1 1/2 cups of water

3 tablespoons of dried lavender

1 1/2 cups of sugar

Steps:

1. Bring the water and lavender to a boil.

2. Add the sugar and mix until it dissolves completely. Allow to simmer for 15 mins. Boiling lightly.

3. Remove from the heat and let sit for 2 hours. The aroma is so relaxing.

4. Strain the liquid into a mason jar discarding the dried lavender. Store in the fridge for 2 weeks.

Spinach And Cheese Tortelloni With Roasted Broccoli, Salami, Parmesan Cheese, And Olive Oil

The Wild Gems3 Comments

Had one of those nights where I really just needed to use what I had. Threw all of this together and it was so flavorful and delicious!

When it comes to the ingredients you can always had less or more. You want more Parmesan cheese, add more! More garlic? Garlic it up! This is just the gist! Get creative and have fun!

What You Need:

1 family size bag of spinach and cheese tortelloni (20 oz found in the frozen food aisle)

2 heads of broccoli chopped and broken into smaller pieces

A handful of salami cut into strips (snack size work just fine)

1 tomato diced or a handful of cherry tomatoes (whatever you have)

Jarred minced garlic (3-4 tablespoons)

Parmesan cheese (1/4 to 1/2 cup)

Salt, pepper, chili flakes, fresh rosemary (fresh is best)

Olive oil

1-2 tablespoons of unsalted butter

Steps:

1. Place chopped broccoli on a pan sheet with foil. Drizzle about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red chili flakes. Add 2 tablespoons of garlic. Mix well until all combined. Add more olive oil if necessary. Bake at 400 for 15 mins.

2. Cook the tortelloni as directed.

3. Once the broccoli is done, add the salami strips and tomatoes and cook for an additional 5 mins. Just so it’s warm and a little soft.

4. Place the tortelloni in a large bowl and add the butter. Once melted add the roasted broccoli mixture. Next add Parmesan cheese, fresh rosemary, and drizzle some more olive oil. (I also added just a bit of sea salt.)

Enjoy with a glass of red wine! Some crusty bread with butter would be so good with this too!

This is what the bag looks like. It’s so good!
About to go into the oven. Olive oil, minced garlic, salt, pepper, and chili flakes.
A lot going on, but believe me so many good flavors!

Enjoy!

Valentine Wand Craft For Kids

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What You Need:

Paper straws

Red and pink tissue paper

Glue

Glitter

Cardboard cut into heart shapes (I used a heart cookie cutter to trace on the cardboard)

Steps:

1. Start by cutting tissue paper into small squares. Have your kids scrunch them up really good.

2. Next allow them to glue their scrunched up tissue paper to the cardboard hearts. Once glued they resemble little roses

3. Have some fun with glitter. Make a heart shape on the back or whatever! Get creative!

4. Hot glue gun your paper straw to the heart.

Cute and simple! It can be a wand or place then all in a mason jar and now it looks like a small bouquet of hearts.

White Enchilada Sauce With Green Chiles

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It’s all in the sauce. This enchilada sauce is so delish. There’s a bonus to this recipe as well. It can also make a great cheese dip for tortilla chips.

Typically I’ll use left over chicken or rotisserie chicken and mix in corn to use as the enchilada filling. If I don’t have chicken I’ll use white beans mixed with corn or spinach as the filling.

Once the sauce is complete, take about a cup of the sauce and mix it with your chicken filling or bean filling until all combined.

Roll your enchiladas in corn tortillas and pour the entire sauce over the enchiladas. Top with jack cheese and fresh chopped cilantro.

Enjoy!

Pan suggestion: a glass 9×13

Servings for: 10-12 enchiladas

What You Need:

4 tablespoons of unsalted butter

1/4 chopped sweet onion

1 tablespoon of jarred minced garlic

8 oz block of monterey jack cheese shredded

1/2 cup of parmesan cheese

8 oz of cream cheese

3/4 cup whole milk

1 cup of heavy cream

(2) 4oz cans of green chilies

Salt and pepper for taste

2 tablespoons of fresh chopped cilantro

Steps:

1. Begin with a medium sauce pan on a low heat (between a 2 and 4) and melt the butter. Add in your onion and garlic and sauté until onions are soft.

2. Add your heavy cream, milk, and cream cheese. Mix until cream cheese is completely melted.

3. Next add the parmesan cheese and add 3/4 cup of the jack shredded cheese. Once melted in, add both cans of green chiles.

4. Season with a couple of dashes of salt and pepper. Add the paprika and 1 tablespoon of chopped cilantro. Mix continuously on low for 5 to 7 mins.

5. Reserve a cup of the sauce and mix with your enchilada filling.

6. Once your enchiladas are rolled up and placed in your 9×13 pan, pour the remaining sauce over the enchiladas. Top the enchiladas with the remaining Monterey Jack cheese and chopped cilantro.

7. Bake your enchiladas at 350 for 25 mins.

Hope you enjoy the sauce!

Soften The Heart: Devotional #6

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“For as the rain comes down, and the snow from heaven, And do not return there, But water the earth, And make it bring forth and bud, That it may give seed to the sower, And bread to the eater,

So shall My word be that goes forth, From My mouth; It shall not return to Me void, But it shall accomplish what I please, And it shall prosper in the thing for which I sent it.”

Isaiah 55:10-11

How wonderful is it when it rains after a long, stretched out drought. The animals and plants rejoice and dance together. Farmers thank the heavens. Rivers begin to flow effortlessly. The dust is pressed into the soft ground and what lingers is an incredbily crisp air that cleanses our lungs. The aroma of earth is fresh and ever so craving. When it rains for consecutive days, nature becomes fuller. Do you notice that? That is something you can see, that is something you can feel with your fingers. Life is sprung where you were oblivious to the seeds that were resting. How grateful we must be for the gift of rainfall.

As the scripture says “rain comes down, and does not return from where it came.” Rain comes down with a mission to accomplish and the rain never fails. It fully gives itself to earth. We may not see rain return to the sky but we can see the life of it’s work way after the rainfall has stopped. We look forward to the rain again because it is so pure and refreshing for all that it touches.

Gods word is like rain. It brings forth life, change, renewal, the same way rain does. Like the rain, Gods word has a mission and it will not fail those who ponder and read on it. We know the power of rain but yet, many of us have a difficult time believing in the power of Gods word. And that it can produce so much, just as rain and snow do.

He has left his word with us that it may water and bring forth seeds of love and compassion that reside in all of our hearts. He left His word to fulfill that empty space that we all are constantly trying to fill. Those are the seeds that are so thirsty. Watering those seeds with material and physical things will not clench the thirst of our spirits. They are watered with the things in which we cannot see. They are watered through pondering Gods word, prayer, hope, faith. His word is part of the equation to life. Humans, plants, animals, cannot live without water. We know this is true. To develop peace in our hearts is to study and ponder Gods word. As rain changes nature, Gods word will change our hearts. With His word, there is hope.

Notice what Gods word has accomplished in this world so far. Like the rain, it does not fail what it has been set out to do. Like the rain…

it has a vital purpose.

m.g.

Cream Cheese Frosting

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Cream Cheese Frosting

This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!

What You Need:

1 8oz pack of cream cheese (softened)

1/2 cup (1stick) of unsalted butter (softened)

2 teaspoons of vanilla extract

1 1/2 cups of powdered sugar

1/4 teaspoon of salt

A small squeeze of a lemon (optional)

Steps:

1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.

2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.

3. Spread on cupcakes, muffins, breads, whatever your little heart desires.

Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.

If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.

A little lumpy, I knew the butter wasn’t soft enough!

I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!

Enjoy my precious gems!