Friday, 29 July 2016

Chains Hit The Ground

I’m holding on to You
It’s all I know to do
When fear has had me bound
When enemies surround
There’s freedom in this truth
My salvation is in You

And I remember the nails that You took for me
When You died in my shame and iniquity
Jesus, You have set me free
The thorns of my pain You wore in a crown
When You bowed Your head
Your love was poured out
And my chains hit the ground

You are the Rock I’ve found
Above the shifting ground
Amid a raging war
You’re the One I’m fighting for
For all of my years
My banner will be clear

I am Yours
And even though the waves, they crash below
I’m holding onto love
I’m holding onto love
I am Yours
Forever all my days, I lay before Your holy love
I’m holding onto love

Tuesday, 19 July 2016

Sour Cream Enchilades

I found this recipe when I was on THM last summer, but its so good that I eat it even when I'm not trying to eat healthy. Plus its a perfect way to use up those avocados that are going bad in your fridge!
Some people eat it with guacamole, but I prefer to top it with sour cream.
My favorite part about it is that the color of your sauce depends on what color of pepper you use!! it takes little to amuse me ;)

1/4 tsp. chili powder
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp salt
1 cup chicken, cut up (or more if you want)
4 sm tortilla shells
1/2-1 avocado

1/4 sweet pepper ( or 1/2 a small one)
1/4 cup cream cheese
1/4 tsp salt
1/4 cup water
1 tsp chicken soup base
1/4 cup sour cream
1/2 tsp minced garlic

1/2 cup cheese

- Mix spices together, add chicken, coat chicken with spices.
- Divide chicken mixture evenly between tortilla shells.
- Cut avocado in small chuncks and spread over chicken.
- Roll shells up and place in 8x8-inch baking pan.
-Mix sauce ingredients together in Ninja blender cup (or whatever you have) and pour over tortilla shells.
- Sprinkle with cheese and bake @350 for about 20 minutes until cheese is melted and enchilades are warmed through.
-Top with sour cream and ENJOY!

Saturday, 9 July 2016

Life Lately ~ From My Phone

Helping the sis and bro-in-law move

from the church picnic, straight to the campground

Mornings on the beach


boat rides

I could sit by the water for peaceful!

He makes beautiful things <3

afternoon walks

do you think we have enough strollers?!?

celebrated Brookies 10th!

came home to lots of garden to get ready to do it all again next week!

Friday, 17 June 2016

KerKer's Chicken Pot Pie

I don't remember how many years ago I started making this recipe, but I do remember that our parents were gone, and Jen and I were in the sitting in the kitchen (probably eating junk food or something :D) and I was looking at a cooking magazine and saw this picture
I told Jen that was gonna make a chicken pie that tasted just like the picture, she thought that was a good idea, so that's what I did.
If I remember correctly she made the pie crust (cause she's good at it :) and I made the has been a family favourite ever since!
It's a great meal to bring out to the field or to a potluck, because it stays hot for a long time!
In harvest I cook it about an hour before supper and its still hot when I send it out to the field...and that makes everyone happy ;)

If you want to see more of this recipe, Jen and I made an "Every Hour Vlog" the day I took the pictures for this post, and the chicken pie made an appearance!! You can check it out here!! or you could also check it out if you want to see what I do on a normal day :)

*Read notes below before making*

*I have used many different brands of Italian dressing and they all taste great! this time I used this one.

*if you are using frozen veggies cook them as the package instructs before adding them to the filling.
I usually cook up some fresh carrots, and add frozen peas and corn (the peas and corn cook enough in the oven so I just throw them in frozen) you can add any veggies you like :)

*The more you allow the filling to cool before you cook it, the thicker it will be when you take it out of the oven, I usually let it cool on the counter while I am making the pie crust, though it is best if you put the filling in the fridge for a few hours...but ain't nobody got time for dat!

*It's best to allow the pie to cool for 15-20 minutes after you take it out of the oven, to let it thicken a little

5 cups milk
2 1/2 tsp salt
1/8 cup chicken soup base
1/2 cup cornstarch, mixed with water
1/4 cup Italian dressing
6-7 cups veggies
4 cups chicken, cooked and cut up

- Bring milk, soup base and salt to a boil on stove top, stirring occasionally.
- Once its boiling, remove from heat and slowly add cornstarch mixture, while mixing milk constantly with a whisk (very important or it will be lumpy).
-Place milk back on heat bring it to a boil stirring constantly.
- Remove from heat, add dressing, veggies and chicken, allow filling to cool while you make pie crust.
- Make this dough (you will only need half of the dough, so you can make some pies for dessert, or throw the extra dough in the freezer).
- Roll out pie crust to fit a 9x13 pan (make sure it comes up the sides) pour filling in, roll out dough to cover the top, and roll down the dough to seal, cut a few holes in the top of pie. (see pictures below)
- Bake @ 425F for 1 1/2 - 2 hours until crust is golden brown.

Tuesday, 14 June 2016

Hold Me

I wrote this song the other is my heart right now.

God I'm so tired
Not sure how I'll make it through today
I know your ways are higher
Bute its not easy walking through the flame

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

Your calling me higher
And taking me deeper than before
I know that these trials
Are all for my good so I press on

I don't understand your plan
And the pain I feels' bringing me to tears
But I know your good
So I lift my eyes up to the place my help comes from

Jesus can you
Hold me
Will you
Hold me
Just pick me up and
Hold me
And never let me go

I know that you are
For me
So who can be
Against me
So can you pick me up and
Hold me 
And never let me go

Jesus you are in control

Friday, 10 June 2016

Strawberry Smoothie

I posted this one on Instagram yesterday, it is my favourite smoothie!!

2 cups strawberries
1 cup milk
2 tbsp. coconut sugar
1 tsp vanilla

Blend it all together and ENJOY!

Wednesday, 8 June 2016

Cheese & Chives Mashed Potatoes

Potatoes are one of my favourite foods, (I eat them like dessert y'all!) and I am a strong believer the only ingredients that should be added to mashed potatoes are milk and margarine...but since we are eating the last of our potatoes from last years garden, they are starting to taste quite bland and they need a little pick me up.  

So I tried this recipe for super last night, most of the family wasn't to fond of them because they don't like parmesan cheese, but there were a few of us who really enjoyed them!
these are super filling, so a little goes a long way!

3 lbs. potatoes, peeled and cut into 2-inch cubes
3/4 cup parmesan cheese, shredded
1/2 cup margarine
2 tsp. minced garlic
1/2 cup milk
4 oz. cream cheese
1/4 cup fresh chives
salt and pepper to taste

- Cook potatoes in water until they are soft, but not falling apart.
- Drain potatoes, put them back in the pot and cook on low heat with the lid on for about 2 minutes (this helps the potatoes dry out a little).
- Add all ingredients to potatoes and mash (or mix with a hand mixer) until well mixed.
- It is best to serve the potatoes right away, but if you need to, you can put them in a casserole dish and keep warm in the oven at a low temperature.