Friday, March 25, 2011

Aw shucks~

Let me just point out first, I don't brag.

I'm simply doing what any good person would do when their given something special. Say Thank you.  And to all my precious blogging friends who have sent me "awards" in the past, I was silly then, and my uneducated mind didn't know what to do with them. If I leave anyone out please forgive, I know not what I do. 

Over the last couple days my Ave and I spent some time at the coast. It was wonderful and as always, it was hard to come home. But what a blessing to find when I did come back I had some heart felt words left for me in my comments. Along with those affirmations included some awards given to me by Angela at "Foodie Road show" and  Zoe at "bake for happy kids". Thank you both for thinking of me, and worthy enough for such an award. Also due for thanks, Kim and Liv at "liv life" Sandra at "Sandra's easy cooking" Lori at "Little kitchen on the prairie" and last but certainly not least,  Brandie at "The country cook". It is truly my pleasure to know all of you in this amazing community. You inspire me so much!

Part of accepting these awards is to pass on the sweet trophies to other favored bloggers. I have listed below 14 others whom I adore and can't say enough about. They are talented, amazing, and well deserved friends/bloggers. 

 Before I list my peeps, I'm asked to share 7 things you might not know about me. 

1. I like to eat Gold Fish crackers for a late night snack.
2. I get up every morning at 5:45 to read my bible and drink my coffee.
3. I am a coffee snob.
4. I like the smell of Ave's morning breath. 
5. I talk "baby talk" to my dog.
6. I practice singing with my hair brush. Or hairspray bottle.
7. My pj's are 10 years old. And I wear them every night. 

Now that I'm feeling vulnerable here are some of my favorite blogs. 

Check them out!

Carolyn from "All day I dream about food" 
Annie from "Annie's dish"
Laurie from "Simply Scratch"
Maggie from "Vittles and bits"
Veronica from "The Enchanted"
Lizzy from "That skinny chick can bake"
Tracey from "Tracey's culinary adventures"
Pam from "Sticks Forks Fingers"
Rochelle from "Pretend chef"
Amy from "the canning wife"
Cristy and Michael from "Mr. & Mrs. P"
Nicole from "Pinch My Salt"
Sarah from "Peas and Thank you"
Azmina from "Lawyer loves lunch"

The list could go on. You all are artistic unique creations in which you should be proud of your accomplishments in this "very personal" blogging neighborhood. It is a true joy to have gotten to know all of you on many levels. 

Blessings and much thanks,


Tuesday, March 22, 2011

Recipe~ Cinnamon Roll Scones With Vanilla Glaze

I came across this recipe over the weekend from a fellow blogger (name being) Katie. She always seems to have just what I'm looking for (usually on a Friday night) for my Saturday morning cravings.

The original name of these sweet little treats are called "Quick, no rise-cinnamon buns" but I renamed them a bit for the slight change in ingredients making the texture a bit more "scone" like. Be aware though these are ridiculously good, their super easy, and they go really fast.

Cinnamon Roll Scones With Vanilla Glaze


2 1/2 cups flour
3 teaspoons baking powder 
1/2 teaspoon salt
1/4 cup sugar
4 tablespoons butter
1 egg
1 cup buttermilk (or milk)

2 tablespoons sugar

2 teaspoons cinnamon

For the glaze: 
1 cup powdered sugar
tablespoons milk (or water)
1/2 tsp pure vanilla extract 

Sift the flour and then add baking powder, salt and 1/4 cup sugar. Cut in the butter until it resembles coarse crumbs. (I just use my clean hands until I feel pea sized crumbles)  Beat the egg and the milk in separate bowl and add to flour mixture; mix just until combined. 

Turn out the dough onto floured counter and roll out into a 1/4 inch thick round disk. Sprinkle half of the cinnamon sugar mixture evenly over the top.  Roll the dough like a jelly roll and cut it into 1 inch slices. Place on a well greased glass pan (like a 9x13) and sprinkle with the remaining cinnamon and sugar. Bake at 400 for 14-18 minutes. Note: Mine only took 15 minutes max.

Remove from oven and let set for a couple minutes while you make your glaze. Drizzle glaze over the top and serve right away. 

A little something extra: We spread a little "Brummel and Brown Natural Yogurt Butter" over the top and it took these beauties over the top.


Saturday, March 19, 2011


(Whisper mode) I've been keeping a little secret. I'm not sure if I should tell you. What if you laugh? What if you cry? Okay, I'm pretty sure you wont cry. What should I do?

Here goes.

I'm.....................................doing some small-time catering.  Shew~I'm glad I got that out.

How many of you thought I was headed to the "I'm pregnant" announcement?

That's not happening, so just move your sweet little minds from ever seeing those words on my blog. 

Anyway, my lovely friends and I, a.k.a, "The Farm Wives"  had an opportunity a few months ago  to cook and serve for 250 people. The serving part wasn't as important this time as much as it was to make sure our main dish turned out fab. And it did. From that stemmed a whole snow ball of events and ideas that keeps us gals slightly busy and excited for our future. 

The best part about who we are in this experience is our commonality in faith. It keeps us grounded and accountable, but the paramount part is our sisterhood in Christ. We all love to cook. And we love us some good wine. Unfortunately though when we have an event, we must get together prior (husbands and all) and try out the meal. You know, make sure it's top notch. It's a tough job.

This weekend was no exception for our upcoming luncheon, as we all just so happened to have a free night to experiment and indulge all in one sitting.

Amy, Megs, & Me

Our husbands and the kiddos had to suffer through with "Gourmet Mac & Cheese" and a "Pear Salad With Pancetta". (Recipes soon to come)

Oh this little one looks sweet and innocent, but she has this thing for organized tax receipts while no one is looking.

This is beside the point. Although point being, that this endeavor isn't just for us but every bit of our family too, and how they experience it with us.

Our website will be up and running soon, but for now I will keep you posted here on our events, along with any mishaps we might run into. I'm sure they'll be plenty, so stay tuned.

Also stay tuned for "Cinnamon Roll Scones With Vanilla Glaze"

Friday, March 18, 2011


After some careful thought and consideration I have decided to change things up a bit over here at the L.G.E.W (life given, eat well) website. For instance......

*When I refer to my blog name, it will be L.G.E.W. Why? Because I want to.

*When I post a recipe, it will be titled "recipe". Why? So you know what to expect. 

*When I share my views, thoughts, and concerns, it will be titled "deep in thought". Why? To warn you that what I share may be a Hodge-Podge of personal feelings.

*Last but not least, when I post my random living with the l.g.e.w folks my titles might be somewhat wacky. They might be just for the halibut

My hope is to eliminate any unnecessary wait one might go through when entering one of my posts. However, I still want to keep things unexpected and fresh.

So, can anyone guess what this post is about?


If you looked at the top of the page and noticed the title, you can see that a recipe awaits you. Shocker, I know.

Do I have your attention?

This recipe was inspired by my craving for enchiladas. 

And the can of black beans sitting in my cupboard.

Let's skip the process.

Here's the recipe.

Black bean and sweet corn enchiladas 
with chive and onion cream cheese

1 can black beans, drained and rinsed
1 1/2 cups frozen sweet whole kernel corn, thawed
1 cup red onion, chopped
1/4 cup chive and onion cream cheese
3/4 cup cheddar cheese
3/4 cup pepper jack cheese
1 small can diced green chilies
1 10 oz can mild enchilada sauce 
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
13 yellow corn tortillas
olive oil
Salt to taste


Heat oven to 350

In a large nonstick skillet on medium heat add two tablespoons olive oil. Saute chopped onion with a sprinkle of salt for 5 minutes.  Add cumin, coriander, and chili powder. Toast for 1 minute. Add black beans and corn; saute for 5 minutes. Mix in the cream cheese and green chilies until creamy and heated through. Put mixture in a medium size bowl and fold in cheddar and jack cheese.

Meanwhile, place tortillas in a damp paper towel and heat in microwave for 30 seconds. 

In a 9 by 13 baking dish cover the bottom with about a quarter of the enchilada sauce. Start assembling the enchiladas by placing  2-3 tablespoons of mixture in each tortilla. Fold and lay seem side down in prepared baking dish. Pour the rest of the sauce over the top. Sprinkle with the rest of the cheese and bake for 30 minutes. Sprinkle with green onions and serve with your favorite toppings. 


Saturday, March 12, 2011

A recipe ends with a note.

Today's post is short and sweet and most might appreciate that. I have a tiny break before finishing off the evening with the chillin's  so I'll shoot this quick goodness, along with a note, out your way.

Grilled veggie panini with
basil mayo and balsamic syrup

The process

Grilled Veggie Panini with
Basil Mayo and balsamic syrup

1 ciabatta roll
1/2 zucchini, sliced lengthwise
1 small portobello mushroom, sliced lengthwise
1/4 yellow pepper sliced thin (about 5 slices)
1 slice red onion
2 slices tomato
2 slices fresh mozzarella cheese
olive oil
salt and pepper
Balsamic vinegar 

For Basil Mayo
2 Tb quality mayo
2 Tb fresh basil, chopped
salt and pepper


Heat a grill pan (or a George Foreman Grill) to a medium high. Drizzle olive oil on veggies and season with salt and pepper; place on preheated grill and cook just until tender and you notice grill marks. Remove and set aside. Toast ciabatta on grill about 2 minutes per side. 

Meanwhile, combine mayo, basil and a little salt and pepper in small dish; Mix and set aside.

To layer sandwich, place a slice of mozz cheese on each bread half, spread basil mayo over the top and layer veggies. Before finishing with tomatoes, drizzle a little balsamic syrup over the top. Top with tomatoes and season with salt and pepper. Serves 1


Let me end this post by saying that my heart is heavy for anyone affected by the tsunami in Japan. The sheer despair and loss of this tragedy is unfathomable. If able, please consider any amount of donation to World Vision Tsunami Relief. World vision is a Christian humanitarian organization dedicated to working with children, families, and communities world wide. Most important though are your prayers for comfort and reprieve in this deplorable time. 

May the peace of God which surpasses all understanding guard their hearts; And may his right hand sustain them. (Philippians 4:7-Psalm 18:35)

Wednesday, March 9, 2011

Wok With Me

Here's one for ya. How many of you have appliances that sit dormant for years upon years? How many times have you pulled something out and find (lord only knows) unrecognizable substances growing at the bottom of it? Just about every six months I go through my cupboards and yard out anything I haven't used in the last 2 years. My bff told me once "if you haven't used it in the last year, get rid of it". I tack on an extra year though because it seems it's about that time that things like my "juicer" or my "air popcorn maker" become useful. Plus I think once a year is a little much to ask, dontcha think Megs

My Wok is no exception as I can honestly say that it has been two years since I used it last. I'm not sure why I don't use it more often because it sure comes in handy when I'm doing large quantities of stir fry ingredients. I know some of you can relate to those pieces of food that spill over and end up wedged in-between the stove and the counter. Seriously if you want to send ol' Ang over the edge, just try and drop a slice of green onion through that tiny crack. I dare you! And that's putting it mildly.

I'm feeling worked up. Let's move on.

My inspiration for this next dish was triggered by a series of days on Foodbuzz for healthy beef dishes. Now as I'm sure most of you have noticed I haven't made any recipes containing beef on my blog, and more than likely I won't. I'm actually really picky about meat and beef is one that I could undoubtedly go without. We all have our thing right? 

Sorry, I'm all over the place today.

So it seems over the last few days there has been this trend of stir fry.  Some with meat, some without, but either way I felt desperately hungry for veggies and Asian flavors. My wok soon found itself useful and redeemed as I blew off the dust, and removed any mysterious crumbs. With that being, who wouldn't like a plate full of chicken, veggies, and fried noodles. I mean, "how bad can that be" ~ Ina Garten

Ha! I just had to say that.

Let's get cookin, or rather, Let's wok together!

Ginger chicken stir fry with
veggies and fried Japanese pasta

The process

Heat wok or large skillet to medium high heat

Cook chicken with ground ginger until no longer pink

Stir fry veggies

Prepare a fruit salad

Add bean spouts

Prepare pasta

Add pasta to chicken-veggie mixture

Ginger chicken stir fry with 
veggies and fried Japanese pasta


1 pound organic ground chicken
1/2 onion, sliced thin
2 small garlic cloves, minced
1 cup fresh broccoli florets
1/2 yellow pepper, cut in strips
1/2 zucchini, cut in strips
1 carrot, peeled and sliced in thin strips
2 cups Napa cabbage, chopped
1 1/2 cups bean sprouts
60z Package Japanese style pasta(chuka soba)
1/4 cup soy sauce
1 tsp ground ginger
1/4 tsp red pepper flakes (or to your heat level)
1 tsp pure sesame oil
canola oil
salt and pepper
toasted sesame seeds for garnish


Heat a large wok or skillet on medium high with 2 tablespoons canola oil; Add ground chicken. Cook until chicken is almost done breaking up with a wooden spoon. Season with salt,  pepper and ground ginger. Remove from wok and set aside.

Add 2 more tablespoons of canola oil to wok along with onions. Cook just a few minutes and add garlic. Cook 1 minute longer and add the next 5 ingredients. Stir fry mixture for 5 minutes. Add soy sauce and red pepper flakes; Cook 1 minute longer. Add chicken back in along with bean sprouts. Cook 2-3 more minutes.

Meanwhile prepare Japanese pasta as directed on back of package. Drain, but do not rinse. 

Add cooked noodles and sesame oil to stir fry. Cook 3 minutes or until veggies are cooked to your liking. (I like my veggies a little on the tender/crisp side)

Place in serving bowl or platter and sprinkle with toasted sesame seeds. 

Serve with fruit salad.......

And eat with toaster tongs.


Sunday, March 6, 2011

Mama's Touch

I hope you all are having a blessed weekend, and keeping close to what matters most. 

If you were able to read my latest post then you would have noticed Justin's departure to become one with his dirt bike, and man-up in the dunes. And while I miss him something fierce, my door is always open for company (or rather to keep me company) over the weekend. Who better to squeeze into my life than my "mamacita". She is extremely easy going with my ups and downs and kinda rolls-with-the-punches. I don't worry about my looks because she pretty much looks the same. And our slippers are no stranger as you will most likley find us in them, and our makeup set aside for another time. 

Mostly though we like to cook together. I owe every bit of my domestic character to my mom. She taught me all the basics and while it was essential in being a good cook, my servants heart would be what made me a great cook. I can only hope that my daughter will love to cook, serve, and have a passion for it as much as I do.  

We have shared some really great meals this weekend but one in particular stuck true as we married her old ideas with some of my new ones. We were both craving something hearty and comforting, but because of our lax dress code, a trip to the store was out of the question.

Maybe some of these ideas are familiar to you, maybe not. But at least take the time to read this recipe and be excited to take away a little old tip from my beautiful, very young (at heart) mom.

Chicken noddle soup with roasted veggies

Now before you judge this as "just another chicken noodle soup recipe" bear with me.

A few tips

I like to roast the chicken along with the carrots and onions. It gives this soup a rich beautiful flavor.

The key to this soup was my moms simple tip in shredding the potatoes. The starches are released better that way, making the soups texture thick and silky. 

Don't just pick those roasted veggies off the sheet pan, add every bit of the juices it cooks in.

Angel hair pasta is a great add as it tends to remind me of the old fashion chicken noodle soup. 

My beautiful Mama!

Chicken Noddle Soup With Roasted Veggies


2 chicken breasts 
1 cup carrots, chopped
1 cup onion, chopped
1/2 cup celery, chopped
2 small potatoes, shredded
6 cups quality low sodium chicken stock
Tb fresh thyme leaves
1 cup Angel hair pasta broken into 3 inch pieces
1 cup frozen peas
olive oil
salt and pepper


Preheat oven to 350

On a medium size baking sheet place chicken breast, carrots, and onions. Drizzle with olive oil, salt and pepper and fresh thyme; Make sure all is coated well. Roast chicken and veggies for 25-30 or until chicken is no longer pink in the middle; Remove from oven and set aside.

In large stock pot on medium heat add 2 tablespoons olive oil along with shredded potatoes and celery. Cook about 5 minutes. Note: Cooking the potatoes to long will cause gumminess. Add the roasted veggies and chicken stock; Bring up to a simmer. Meanwhile dice chicken in bite size pieces and add to soup. Bring up to a light boil and add pasta and season with salt and pepper for desired taste; Cook just until pasta is al dente. Right before serving add the frozen peas. Enjoy!

The best part about this weekend was not  this amazing soup, but rather the sweet precious time I had with my mama, and the lovely touch she has in my life.