Author: Becca Robinson

Promises

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I survived infertility.
Lately I have had a few moments of reflection about the Lord’s promises. Maybe it has been because of articles I have read about miscarriage, maybe it’s because of a video I saw of a girl that recorded her abortion experience, maybe it’s because my nephew had a birthday recently (and if I had carried my first pregnancy full-term, my child would be the same age as him) but either way I am reminded of this simple truth, that the Lord keeps His promises. 
About 3 years into being childless, I sought a priesthood blessing. I was really struggling with my grief and sadness and I needed peace and comfort. In the blessing, I was told that at the right time I would conceive and bear a child. What a comfort that was to me! What a joy it was to know that I would have the opportunity to be pregnant and have a baby. I was so happy to know that and I couldn’t wait for that day to come.
Sometime after that blessing, I remember starting to read the bible. I was so struck by the story of Rachel in Genesis. In chapter 30 verse 1 is says, “And when Rachel saw that she bare Jacob no children, Rachel envied her sister;…” I felt such a kinship with Rachel. I envied my sisters. All of my sisters and my sister in law got pregnant and had babies before me. Later on in the chapter is says, “And God remembered Rachel, and God hearkened to her, and opened her womb.”
I wondered when God would remember me and open my womb. After this experience reading about Rachel, Elder Condie gave a great talk in General Conference . It was like he was talking to me and it renewed my faith in that blessing!
Fast forward 3 YEARS!! I clung to the promise in that blessing like a drowning person clings to a life preserver. There were times that I doubted, I cried, I felt angry and hurt, and I wondered if that promise of having children was ever going to be fulfilled. But, I tried to continue to trust in that blessing. 3 years I waited and wondered when it would happen. 
Lo and behold, it did. 
The Lord kept His promise to me. He remembered me.
I am here to tell you that it can be hard. The Lord may not always have the same time table as we do, but He WILL keep His promises. I know it. 
ps. To anyone struggling with infertility, I hope that you don’t feel hurt by anything I said. I have been there and it is horrible. I now have children and I feel so sad for those that have struggled or are still struggling to have children of their own. I pray that the desires of your heart are fulfilled.

Apricot Glazed Pork Tenderloin

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So, years ago, before Pinterest, I started collecting recipes from my Better Homes and Garden’s magazines and Martha Stewart’s FOOD magazine. I have them in a binder and finally tried this one the other day. It was sweet and tangy and moist. A simple marinade that could work with a
                                                      variety of proteins. 

Apricot Glazed Pork Tenerloin

2 pork tenderloins (about 12 oz each), trimmed of excess fat
1 Tbps. olive oil
coarse salt and ground pepper
1 jar (10-12 oz) apricot jam (about 1 Cup)
1/4 C. spicy brown mustard

1. Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper Broil 10 minutes.
2. Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over med. heat til jam melts. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
3. Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees F, 5-10 minutes more.
4. Cover pork loosely with foil; let rest for 5 minutes before slicing. Serve drizzled with warm sauce.

*Note: My broiler is currently out of service, so I set my lower oven to 500 degrees F. To get a nice sear on the meat, I rubbed with oil, S&P and then browned it in a hot (oven-safe) skillet. Then I just continued baking it in the same skillet til it reached the desired temp. It does not have the dark char marks that it would have, had I used a broiler. Still really tasty though.

Itialian Lentil Soup

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This is a family favorite. Healthy and delicious. Can be made over the stove or thrown in the crockpot. I have done both ways, just depends on what’s going on. It is so easy to throw in what you have. I have used fresh tomatoes, canned tomatoes, frozen grape tomatoes, it is such a forgiving recipe. I have also made it with real Italian pork sausage (I don’t like it that way, too greasy), chicken sausage links that I cooked and cut up, and with ground Italian style chicken sausage (my favorite.)

Italian Lentil Soup

1 lb. package Italian style chicken sausage
1 onion, chopped
2-3 carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, minced
6-8 C. chicken or vegetable stock
tomatoes (one can diced or a couple fresh diced or a bunch of grape tomatoes, whatever you have or want to use.)
1-1/2 C. Dry lentils
Italian seasonings (Basil, thyme, oregano) or and Italian seasoning blend
1 (10 oz pkg) spinach or a bunch of kale, roughly chopped
1/2 C. cream (optional)

In a large dutch oven, brown the chicken sausage over med. high heat.
Add the veggies and cook and stir for a few minutes. Add the garlic and cook until fragrant.
Pour in the liquid and add the tomatoes.
Add the dry herbs. I usually just sprinkle in some basil, oregano and thyme. Add salt and pepper if needed.
Bring the soup to a low boil, add the dry lentils and turn soup down to a simmer. Continue cooking, stirring occasionally until the lentils begin to soften (about 15-25 mins.)
Stir in the spinach or kale and the cream, if using. Cook til greens are wilted.
Serve with grated Parmesan cheese and crusty bread.

*If using a crock pot, cook the chicken and then dump in all the ingredients except the spinach and cream. Cook on low for a few hours, until lentils are soft. Then stir in your greens and cream, if using. 

Gratitude

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Today was a special Sunday for those that belong to the Church of Jesus Christ of Latter-Day Saints.
Every six months, we have what is called General Conference. A two day event with 5 sessions, each lasting 2 hours. We hear from the prophet of God and the twelve apostles and other church leaders. I took some notes and really loved President Uchtdorf’s talk on gratitude. Here are some bullet points from the notes I took. The quote above is from a previous Conference, but fits well with these ideas.

* Sometimes we feel like the fabric of our lives is torn at the seams
* One thing we can do to make life sweeter and even joyous (even during difficult times) is to give thanks
* We are commanded to give thanks
* The commandments are opportunities for us to practice our agency and receive the promised blessings that come from obedience 
* We should be thankful for our circumstances, whatever they may be
* We can choose to be like Job who suffered immensely but continued to praise God
* We can experience joy in difficult circumstances
* We can feel the warmth of heaven’s embrace
* Being grateful in our circumstances is an act of faith. 
* We should show Thanksgiving daily! 
I hope we can all CHOOSE joy! Choose gratitude, even during difficult times in our lives. We will be much more happy and content. 

Chicken and Dumplings

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Chicken and dumplings. Super simple, super yummy, ultimate comfort food. My daughter LOVES chicken and dumplings. I often use leftover roast chicken or frozen chicken thighs. I boil the chicken and thighs in some water and then strain the liquid, remove the meat from the bones and use the liquid and the meat.

Chicken and Dumplings

6-8 Chicken thighs (can use frozen)
Olive oil
1 onion, chopped
3-4 carrots, diced
2-3 stalks celery, diced
2 cloves garlic
8 C. chicken stock
1/2-1 tsp. dried basil
1/2 tsp. dried thyme
cracked pepper
salt to taste

Dumplings
1 1/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. shortening
3/4 C. milk

Place the chicken thighs in a large pot and cover with water. Simmer until chicken is done. Remove thighs to a cutting board. Drain liquid. Dry out the pot.

Pour a small amount of olive oil in the pot, heat over med. heat. Add the onion, carrots and celery. Cook and stir til veggies start to soften, about 5-8 mins. Add the garlic, stir til fragrant. Then pour in the chicken stock.

Pick the meat from the chicken thighs and add it back to the pot. Stir in the dried herbs and pepper. Taste for seasoning and add salt if needed. Note: if your soup looks thick, add more liquid. The dumplings really thicken up the soup, so err on the side of more liquid than you think you need.)

Bring the soup to a boil. While it is coming to a boil, make the dumpling mixture by placing the flour, baking powder and salt in a food processor. Pulse to combine. Add the shortening and pulse til blended. With the machine running, add the milk til is just comes together.

With the soup boiling, drop in the dumpling mixture by spoonfuls. Cook uncovered for 10 minutes. Reduce heat slightly. Cover and cook an additional 10 minutes.

Serve.

Barbacoa Pork Taquitos

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This recipe is a combination of 2 of my family’s favorites. 
One of my favorite things is a barbacoa pork quesadilla. It is what I order if I ever go to Cafe Rio. It’s made with sweet pork and colby jack cheese. It’s what I make when I cook my own sweet pork at home. 
One day I had a light bulb go off in my head and decided to make my favorite taquitos with the pork and colby jack, rather than chicken and pepper jack.
Barbacoa Pork Taquitos

1/3 C. (3 oz) cream cheese
1/4 C. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic, or garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C. prepared Barbacoa Pork
1 C. grated colbyjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add pork and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Place 2-3 T of pork mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Serve with sour cream, guacamole, or your favorite dipping sauce.

I normally triple this recipe and freeze a bunch. Just fill and roll your tortillas and place them on your baking sheet. Omit the spray and salt. Place the baking sheet in the freezer until the taquitos are frozen. Then transfer them to a plastic freezer bag. To cook them, just put them on a baking sheet and bake at 425 for about 25 mins. 

Coconut Curry Chicken

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This is a simple curry to make. I love the addition of the lemon zest and the fresh basil.

Coconut Chicken Curry

3-4 Chicken breasts, thinly sliced
1 can-about 1 1/2 cups– coconut milk (may use lite if you prefer)
2 Tbsp soy sauce
2 Tbsp sugar (may use honey)
1/2 tsp kosher salt
2 Tbsp Olive oil
1/2 tsp crushed red pepper flakes
zest of 1 lemon
1 Tbsp minced garlic
2 tsp curry powder
1/2 cup chopped fresh basil

1. In a large skillet, cook chicken in a little bit of olive oil. Remove from pan. 
2. Combine Milk, soy sauce, sugar and salt in small bowl.
3. In a small bowl, put garlic, curry powder, zest and pepper flakes 
4. Add oil to skillet over med-high heat. Heat for 30 seconds. Dump in the garlic and spices. Stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a low boil, stirring occasionally. Reduce heat and cook until the sauce thickens slightly. Return chicken to pan. Heat through. Add basil.
5. Serve with rice

Feeds about 6-8 people.

source: Amy Harnois

Nutella Cups

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Imagine a chocolate chip cookie, without the chips, in a mini cup shape filled with Nutella. That is what you get with these little devils. They are so rich and so delicious! 

Nutella Cups
Ingredients

1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella

Preheat oven to 350 degrees F. Grease your mini muffin tin.
Cream butter and both sugars in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Put a hunk of dough in each mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a tart shaper or a similar object or a spoon. Add 1 dollop of  Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin.

Source 

Cabbage and Kale Salad

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So, there is this salad mix that you can get from Costco. I decided I would attempt my own version.

Really easy, super crisp, sweet and tangy. There aren’t any measurements, just make as much or as little as you want.

Cabbage and Kale Salad

Green cabbage (red as well, if you choose)
Kale
dried cranberries
pumpkin seed kernels
Brianna’s Poppy Seed dressing

Wash and finely chop the cabbage.
Wash, remove ribs and roughly chop the kale.
Lightly toast the pumpkin kernels in a skillet
Add everything to a bowl. Pour some dressing over top. Toss it all together.

Turkey Pot Pie

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I found this recipe on Allrecipes a few years back. It is one of our favorites and a great way to use up turkey leftovers. As I have said before, I tend to be a home made pie crust snob, but when it comes down to it, buying store bought pie dough just makes things so much easier.

Turkey Pot Pie

1 recipe for a double crust pie  
4 tablespoons butter, divided  
1 small onion, minced  
2 stalks celery, chopped  
2 carrots, diced  
3 tablespoons dried parsley
1 teaspoon dried oregano (or any other dried herbs. I use thyme and basil sometimes.)
salt and pepper to taste  
2 cubes chicken bouillon (or equivalent of chicken base or stock, etc.)
2 cups water
2 potatoes, peeled and cubed  
1 1/2 cups cubed cooked turkey  
3 tablespoons all-purpose flour
 1/2 cup milk

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. 

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. 

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. 

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.