On this cold bitter morning, I left the house with a grocery list in hand with every intention of getting all the groceries at only one store. No grocery store hopping for me today.
Upon exiting the car, I was immediately hit with a northern wind that me feel that my face was going to freeze. Spontaneously, my gloved hand raised and covered my mouth.
Brrrr. Quickly walking to the entrance of the store, I picked up a grocery cart, swiped it with a cleaning cloth and proceeded to the produce section.
How does my husband do it? I wondered. Here I drive around in a Ford Escape that has remote startup and heated seats and the poor guy leaves home every morning in a 1997 Toyota Camry that has, well, heated nothing. By the time he makes it to work the car has just started to warm up. Then it sits all day outside and he has to get in the cold car for a cold trip home.
I decided I was going to make him a special dinner today for his daily sacrifice and since one of his favorite meals is Corned Beef Hash, I was determined to make it for him. That would hopefully help his mood when he arrived home, right?
After finding everything on my list I was about to check out when I suddenly remembered, where’s the corned beef? So ~ off to the back of the store I went. I waited as the butcher helped another customer. Asking for what I needed, he led me to the place where I could select the corned beef that I was looking for.
$25.00!!!! Granted it was 3.5 pounds but I felt insulted. No, no way am I going to pay $25. Besides, I reasoned, it was too much meat and the recipe I had only called for 8 ounces.
So, I left the store after paying for my groceries. Driving around, I decided to call another store and see if they had corned beef. The first store I called was Lunds and Byerlys. This should be the model store for all stores, well except for their prices. The aisles are wide and you don’t bump into people, the store is organized so well and they always seem to have what I want.
I was transferred to the meat department and the woman assured me that “yes, we have corned beef but only have two left. Shall I put one aside for you?” Of course I said. I asked if they sold it by the pound and she said yes. “How much?” I wanted to know. $11.00.
So she put it it aside for me and I gleefully drove there to pick it up.
There’s a lot of love for my husband in my heart ~ the $33.00 I paid for the almost 3 pounds was more than what I was willing to pay before but I reasoned it was worth it. Stepping into this store makes my heart soft which is why I don’t go in there very often. Everything is packaged so beautifully, including the beef brisket.
And so ~ I have to say this “love” meal came out quite delicious. Although I had a recipe to start, I had to go out “on my own” and figure things out as I went along.
The ingredients for this dish are simple. I started with a medium onion and a yam (or white sweet potato for paleo-ites). I diced the onion and threw it in the oiled skillet, mixed it around until it was almost cooked through then added the diced yam.
This process doesn’t take too long but you do want to make sure the potato is almost cooked before adding the beef.
The only herb I used in this was tarragon as the beef comes seasoned. You could use any other herb you like ~ I chose tarragon because it seems to be used in so few recipes and I like the flavor.
For the corned beef brisket, you just follow the directions on the label as to how long to cook it … well, that is, unless it doesn’t come with instructions. The only instructions I had were to cook it until it was cooked to 165 or 170 degrees. I’m glad I had a meat thermometer. Whew!
Although I had 3 pounds of beef, I decided to halve it and freeze the other half for another day. The 1.5 pounds I baked took almost 2 hours.
I left it out to cool for about 15 minutes before I cut it into small pieces for the corned beef hash.
But first I had to cut the fat off of it.
Once the potato is almost cooked, add the cut corned beef brisket to the skillet and blend it to combine it all.
Looks pretty good, eh?
And here’s the recipe for you to enjoy ~
Corned Beef Hash with Fried Eggs
- 1.5 lb corned beef, cooked and cut in small pieces
- 1 large yam or white sweet potato, peeled or unpeeled then cut into small pieces
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 2 teaspoons tarragon
- 1 or 2 eggs, sunny side up
- In a large skillet, add the olive oil and heat through until hot.
- Add the diced onion and cook until almost clear.
- Add the potato and cook until almost soft.
- While the potato is cooking, cut the cooked corned beef brisket into small bite sized pieces then add it to the potato mixture.
- Stir everything together until it's well blended then stir again every few minutes until the potato is fully cooked. If it gets too dry, add a little bit of water to the mixture and continue to stir.
- Once the beef mixture is thoroughly cooked, fry your egg(s).
- Add the beef mixture to a bowl and put the egg(s) on top.
For additional paleo recipes, click here.
“Man looketh on the outward appearance, but the Lord looketh on the heart” – the human heart, with its conflicting emotions of joy and sorrow; the wandering, wayward heart, which is the abode of so much impurity and deceit. 1 Samuel 16:7
He knows its motives, its very intents and purposes. Go to Him with your soul all stained as it is. Like the psalmist, throw its chambers open to the all-seeing eye, exclaiming, “Search me, O God, and know my heart: try me, and know my thoughts: and see if there be any wicked way in me, and lead me in the way everlasting.” Psalm 139:23,24
Steps to Christ, Chapter 3, 34.3
Have you ever done something and afterwards had a sense of horror about what you had done?
Sometimes it’s as if we don’t really know what we are capable of. Yet, the God who created us knows every inch of our soul, every yearning, every defect of character.
That’s why when I read the verses above it touched my heart ~ I can go to God at any time because there is nothing I can tell Him that He doesn’t already know.
There’s a peace about this knowledge ~ He loves me even though He knows what my failures are and will be. He stands with me and says “this is My child.” He opened His heart wide enough to be willing to die for me and all my defects.
Have I done enough? I hear Him say. What more can I do?
And my response is, Nothing Lord. You have done it all. You took on mortal flesh, laughed, cried and guided us, gave up your place in heaven so you could die for my wretchedness. You did it knowing that I might not even choose to love you back.
But … I do choose You. For there is no one else who loves me so completely.
Thank you for your sacrifice ~ thank you for for unconditional love.
These were one of the best Chicken Mole Tacos I have ever tasted.
I found the original recipe in a Better Homes & Garden Magazine and have searched the internet for it but for some reason it’s not found. The original recipe was created by Robby Melvin but I have adapted it and you get to be the recipient of it’s deliciousness. Yay for you!
Alright so ~ a disclaimer here ~ I don’t like very spicy sauces so you’ll need to add extra adobo sauce if you want it spicier.
One of the things that I normally do NOT have in my cupboard because I enjoy them way too much are tortillas. In this recipe I used flour tortillas because the mole sauce is so juicy and the flour tortillas hold up much better.
Here’s a peek at what your slow cooker will look like when the chicken is almost ready … Uh, shoulda made more, eh? Well, this is 4 chicken thighs for two of us.
It was, well, pretty close to perfection … 🙂
I decided to use Manchego Cheese which is a white cheese that I find at Costco but, you can use any cheese your heart desires.
Ready to see the recipe?
Here you go ~
Slow Cooker Chicken Mole Tacos
- 1 14 ounce can unsalted diced tomatoes
- 1/2 cup chopped yellow onion
- 1/4 cup sliced almonds
- 1 ounce semi sweet baking chocolate finely chopped
- 1/4 cup raisins (1 small box)
- 1/4 chicken stock
- 1/2 tsp ground cumin
- 1/2 Tbsp canned adobe sauce (from the chipotle chili can)
- 1/2 tsp ground cinnamon
- 1 chipotle chili, canned in adobo sauce
- 2 garlic cloves, smashed
- 4 bone-in chicken thighs with no skin (or remove skin once cooked)
- 1/2 tsp salt
- 1 ounce cheese, shredded (I used Manchego)
- Flour tortillas
- Make the mole sauce in a food blender by adding the following and blending until smooth:
- tomatoes, onion, almonds, chocolate, raisins, chicken stock, cumin, adobo sauce, cinnamon, chipotle chiles and garlic
- Sprinkle the chicken with salt and pepper then place it in your slow cooker.
- Add the blender mixture over the chicken.
- Put the lid on the slow cooker and cook on low for 6-8 hours.
- When the chicken is ready, remove them from the slow cooker and remove the bones from the chicken.
- Shred the chicken into pieces and return them to the slow cooker.
- Discard the bones.
- Heat the tortillas on a skillet one at a time on medium heat.
- Add the chicken mixture, cheese and any other toppings you'd like to the tortillas and enjoy!
A statement I read this morning while doing my devotionals had me pause and absorb its meaning:
“God does not require us to understand His will, just obey it, even if it seems unreasonable.” Charles Stanley
It is easy to fall into the trap of trying to understand what God says and/or what He wants us to do in our lives. Yet, He who made us knows what the best is for us.
We can try to “reason” with Him, as if we know what’s best. Yet, in all the times I have “reasoned” with God for Him to let me do it my way, I have come out the loser. Yes, He respects our choices but I can visualize Him shaking His head as we plod along in our decision. There are no “I told you so’s” that come out of His mouth when we finally realize that the course we chose was not the best. He waits until we come to our senses and helps us get to where we should be.
For His way is always the best even if sometimes it is the most painful for us to go through.
Trusting Him who created me, knows every cell in my body and wants the best for me is not always easy but I’m trying to live every day doing just that.
Ahhh ~ from the negatives to 1 degree above zero Fahrenheit. Yes! 1 degree!
It’s really a mental thing, don’t you think?
From dressing with a coat, hat, scarf, thermal underwear, gloves and covering up your face when you go outside … to …
Coat unzippered, no hat, no scarf …
Yes, it’s definitely a mental thing.
The brain has a strange way of behaving.
Thankful for the sunshine and the above zero temps in Minnesota.
Normally in Minnesota, we have our really really cold snap in January. Not so this year. The bitter cold came in December.
Waking up to -15 yesterday morning (and no, that was not the wind chill) and -17 today, I will be happy when this arctic blast, as some call it, continues on its way.
Looking on the brighter side of life, the skies in the Minnesota skies are the bluest of blues.
It is simply breathtaking to see the sky brushed in a large patch of the most beautiful blue.
“You make known to me the path of life; You will fill me with joy in Your presence, with eternal pleasures at Your right hand.” Psalm 16:11
Sometimes the path we’re on seems overwhelming and we just can’t take one more step.
Yet God is always there ~ He walks in front of us to guide us, He walks beside us to encourage us and He stands behind us to catch us lest we fall.
He’s just faithful that way.
But if we decide we don’t want Him to walk with us at all, He stands aside. And if we happen to fall and call out to Him, He’ll rush to help us up. He’ll heal our bruises and give us His shoulder to cry on. And He will comfort as no one else can.
He’s just faithful that way.
May you lean on the faithful God of the universe in your journey.
One of the stories in the Bible speaks about a man named David who was a king and abused his power.
David saw a woman bathing ~ a woman, named Bathsheba, who was the wife of one of his soldiers, and decided to take her for himself. Then he had Bathsheba’s husband, Uriah, killed so he could have her permanently.
There’s a lot more to the story of David and you can read this particular one here, and an interesting story it is. For David commits murder, adultery ~ his heart is full of greed and selfishness. YET, God uses David and forgives him of his sin.
The question is ~ why?
A small book I’ve been reading makes a very powerful statement regarding David:
“It was not for pardon only that he prayed, but for purity of heart.” Steps to Christ, pg 24
David didn’t just want forgiveness, he wanted a changed heart.
You see sometimes we do things we know are wrong and we regret it. Regrets are a start, but if we don’t want to change the direction of our lives what good are they?
God is able to work with me when I not only regret what I have done wrong, but when I allow Him to help me turn from doing it again. That’s what David experienced in his life ~ true repentance. A desire to turn from his wrong and do what is right.
And because of this, David was able to write in Psalm 32:1,2
“Blessed is the one whose transgressions are forgiven, whose sins are covered.
Blessed is the one whose sin the Lord does not count against them and in whose spirit is no deceit.”
Yes, the Lord can “cover” us ~ but like David, we need to want purity of heart.
May the Lord bless you on your journey ~ may He turn your face towards Him ~ the One who can transform hearts.
What to do with all the leftover turkey from Thanksgiving?
Actually, we were fortunate to have had all the turkey and fixings provided because we headed out of town to socialize with 40+ relatives. And when a person is from out of town, they aren’t obligated to bring anything. Pretty cool, no?
We did take some chips and dip though as that was “travel easy” and they were eaten up quickly.
When we returned home though, we went to Costco and they had a large turkey breast with dressing already prepared at half off the original cost. So ~ we purchased it and my husband has been eating turkey sandwiches all week.
But that can get boring, no?
So I searched the world wide web (there is a lot out there) and found a recipe that I adapted and included cashews also ~ because I think cashews should always be included in chili.
This Turkey Cashew Chili, although it has beans, is more tomato-y tasting. Just so you know … UNLESS, you let it sit for awhile. Then the beans and tomatoes blend perfectly. That’s the best way.
So ~ here’s the recipe for you. Enjoy!
Turkey Cashew Chili
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 tablespoons minced garlic
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 28-ounce can whole tomatoes (crush them while cooking)
- 1 teapoon tomato paste
- 1 cup chicken stock
- 2 15 oz cans kidney beans
- 2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 4 cups of shredded, cooked turkey meat
- 1 teaspoon honey
- 3/4 cup cashews
- Possible toppings: chopped green onion, sour cream, shredded cheese
- In a large pot, heat the olive oil on medium heat.
- Add then saute the onions, pepper, garlic, and spices (including the salt and pepper) until the veggies are soft.
- Add the canned tomatoes, chicken stock, cooked turkey, tomato paste, and kidney beans.
- Bring to a simmer and reduce heat to low for approximately one hour.
- Add the honey and simmer another 10 minutes.