Tending Your Life’s Garden

by Julie // March 20, 2016 // No Comments

Beautiful roses at Bodnant Garden, Wales

I was a Master Gardener.

Taking the Master Gardener course was exciting. I just kept thinking, “I’m gonna be a Master Gardener!” A Master Gardener’s garden would surely look amazing–lush, beautiful, and serene. A Master Gardener’s yard would look well-kept and be a beautiful green. A Master Gardener’s veggie garden would be overflowing with perfect produce and fragrant flowers. If a Master Gardener had acres of land (like I do), her property would look like something on the cover of Country Gardens magazine.

I guess I thought I would come out the other end of the class with magical gardening powers or something.

But I didn’t.

I came out the other end with a lot more book knowledge about gardening, but with no more experience than I had before. And since that class many years ago, I have yet to achieve any of those gardening dreams. A combination of life stresses, crazy calendars, and a revulsion for hot and humid Southern summers have been challenging. And because of all that, I also did not put in the yearly volunteer hours necessary to retain my Master Gardener title.

But couldn’t I have steadily improved, even in small increments, even with my crazy schedule and the oppressive summer heat?

Of course I could have. I just chose not to. I chose instead to daydream about what my Someday Garden would look like:

once this month is over.
once this event is done.
once we get back from this trip.
once, once, once….

Gorgeous water lilies at Bodnant Garden, Wales

This past weekend I attended Time Out for Women in Raleigh NC. One of my favorite speakers, Jon Bytheway, was one of the first to address us. He spoke a lot about having roots, about seeds and soil, and then he talked just a little about gardens
.

He said that some of the most important events to have ever taken place have been in a garden. The Garden of Eden. The Garden of Gethsemane. The Garden Tomb. That last one is timely considering the holy day we are about to celebrate next week.

And I began to think about my spiritual life–my whole life really–as a garden. If I translated my life, in its current state, into a garden, what would it look like? As I imagined this garden, I began to feel uncomfortable. I imagined weeds much too large and much too numerous. I imagined some plants overgrown and needing dividing while others struggled in their little patch of earth, neglected and withering away. I saw some points of beauty there too.

Me at a park in London

But I imagined the gardener as distracted, inconsistent, and a little lazy. Yes, the gardener is busy; but busy with what? Is the gardener so preoccuppied with creating a garden art project to hang on the garden wall that she ignores watering the garden? Is she so consumed with daydreams of what the garden ought to look like that she forgets the work it would take to someday get there?

I realized that both in my actual garden and in my life garden, I have been neglectful. I have the “book learning” for both. I know how to garden; I know how to live the gospel. But am I doing either in an effective way?

Am I looking for weeds?

When I find them, am I pulling them out early, before their roots get too deep?

Am I providing nourishment regularly so that no part of the garden begins to suffer?

Am I fertilizing it with rich material that will encourage strong growth?

Am I taking time to appreciate and enjoy the garden?

Do I feel comfortable sharing the garden with others and helping them along their own gardening path?

Today is the first day of spring where I live. Spring is a time of renewal, growth, and hope. And it feels like the perfect time for me to get out my gardening gloves and go to work.

It’s time I became a Master Gardener of my life.

Bodnant Garden, Wales

Spaghetti Pie

by Anna // March 17, 2016 // No Comments

spaghetti pie 2

You get home from work at 5:15 pm. Guests are coming for dinner at 6:00 and you are trying yet another new recipe, hoping it’s a hit and your guests will come back. Score! Back in the 80’s my good friend Jill used to make spaghetti pie and I used to have the recipe. Well, do you think I could find it these many years later? Google is my best friend and this entry isn’t exactly like Jill’s, but it is a yummy second. Happy St. Patrick’s Day, by the way, and notice the green lettuce in the salad. There you go.

Spaghetti Pie

2016-02-25 05:55:15

Quick, cheesy and easy.

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Ingredients

6 oz. spaghetti, cooked (I used thin)
2 T. olive oil
2 eggs, well-beaten
3/4 c. shredded Parmesan cheese, divided
1 c. whole milk Ricotta cheese (yes you can use skim, but why?)
1 c. pasta sauce
1/2 cup shredded Mozzarella cheese

Instructions

Drain spaghetti well, then put in a large bowl and toss with the olive oil. Stir in eggs and 1/2 cup Parmesan.
Pour mixture into greased 10-inch pie plate; form into a "crust" by pushing spaghetti up the sides of the plate and forming an indentation in the center.
Spoon Ricotta cheese over the crust. Top with pasta sauce. Bake in preheated oven at 350 for 25 minutes.
Top with Mozzarella and remaining Parmesan and bake another 5 minutes, or until cheese is melted. Cool 10 minutes before cutting.

Notes

You can also add veggies to this dish. I used shredded zucchini that I sauteed with a little onion and put it on top of the Ricotta cheese layer. Spinach would also be good.

By Anna

Adapted from Sargento Recipes

Mormon Mavens https://www.mormonmavens.com/

Italian Elvis Sandwiches

by Julie // March 8, 2016 // No Comments

italian elvis

A recipe so weird, I just had to try it.

There I sat, thumbing through who-knows-what outdated magazine at the salon, color setting in my hair. And I almost didn’t read it. I almost passed right by it. But when I read the ingredients I couldn’t help myself. I snapped a pic of it with my cell phone and made a mental note to try it soon.

The family was up for it. (They are adventurous with anything that involves Nutella.) And when we bravely tried it for the first time, they were not disappointed. It as a big hit! And though this dish is a rich, not-every-day kind of food, it gets requested more often than I can tell you (especially from one kid in particular).

So tonight, when we had the missionaries over for dinner and served these for dessert (at the request of that one kid in particular), I remembered….”Oh yeah, I never put this on the blog, did I?”

It only took me a year and a half to remember to share it. Once you try it, you may not forgive me for waiting so long! My apologies…..but honestly, you’ll be so transported by the unique flavor, you’ll forget all about being mad at me. 🙂

p.s…..comment below if you get why it’s called an Italian Elvis.

Italian Elvis Sandwiches

2016-03-08 01:23:10

Yields 4

A wonderfully weird sandwich that you can even serve as a dessert!

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Ingredients

8 slices sturdy white bread*
6 strips of crispy bacon, in bit sized pieces
Nutella
1 ripe banana
8 ounce tub of mascarpone cheese
softened butter
lots of napkins

Instructions

Heat a griddle or skillet to medium-low heat (like you are making a grilled cheese sandwich, cuz well, you are!).
Place the banana on a dinner plate and mash it well with a fork. Empty the tub of cheese on top of the mashed banana and use the fork to incorporate the two together. Set aside.
Butter one side of a slice of bread. Place this butter-side down on another slice of bread. Then carefully spread Nutella on top of the slice that's face down with butter. About 1/8" thick is fine--it's up to you how much you want. Now place the bacon pieces on top of the Nutella. (Each sandwich has about 1 1/2 strips of bacon.)
Carefully lift just the Nutella slice of bread and place it butter side down on your griddle or skillet. Immediately drop some scoops of your banana/cheese mixture on top of the Nutella/bacon and carefully spread it out (it will be about twice as thick as the Nutella).
Place the other slice of bread on top (you know, the one you used earlier). Using your flipper/turner/spatula device, gently press down on that top piece. Then carefully spread some butter on it.
When the bottom slice is golden brown, VERY carefully lift and turn it over to cook on the other side. All that gooey goodness might make this step a little challenging, but stick with me....it's worth it.
Once the other side is done, lift it out carefully and place it on a flat surface to cool for a minute or two before slicing and eating.

Notes

Regarding the bread*--super soft white bread will not hold up well to the spreading of Nutella and tends to flatten too much during cooking. I recommend something like Pepperidge Farm breads, which are delicious and stand up well to this recipe.
How many sandwiches this recipe makes will depend a lot on how thick you spread the ingredients on the bread slices. The amounts listed above reflect my family's preferences and you may need to adjust the recipe based on your own preferences.
Where to find mascarpone cheese? In my grocery store, it's found in the deli department, but if you can't find it, just ask someone at the store.
Yes, you do need to have the bacon in pieces. If you just lay 3 half-strips on bacon down, those suckers will slide right out of the sandwich when you take a bite. Also, my family prefers it crispy; yours may like it chewier (in which case it's even more important that the bacon be in pieces).
Why lots of napkins? You obviously haven't tried to eat one yet. Go make one, eat it, and then we'll talk.

Mormon Mavens https://www.mormonmavens.com/

Yummy Healthy Spinach Salad

by Anna // February 4, 2016 // No Comments

This recipe was shared on Facebook with no title, so I gave it one. Oh goodness. Here is a quote from the original post: “This SPINACH-based salad will boost the thyroid gland’s output of metabolism-reviving hormones!”

I also added grilled chicken to this. Makes a great main dish salad that way.

Source: Tammy Elmore, Facebook, 1/5/16.

Yummy Healthy Spinach Salad

2016-02-10 05:43:13

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For the salad

5 oz. fresh spinach (half a 10-oz. bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds. I used the mandarins.)
1 large Granny Smith apple, cut in bite-size pieces
1 t. lemon juice
1/3 cup pecans–I toasted mine in butter and a little sea salt
Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)

For the dressing

4 T. olive oil or vegetable oil
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 t. white sugar (or honey or Stevia to taste)–I used 3 t. sugar
1/8 t. each of paprika, onion powder
1 T. poppy seeds

Instructions

Just throw it all together and enjoy!

Notes

I made the dressing separately, so that I could adjust the amount I poured on the salad, if needed.I also added grilled chicken to this. Makes a great main dish salad that way.

By Anna

Mormon Mavens https://www.mormonmavens.com/

Fried Corn Cakes

by Anna // January 28, 2016 // No Comments

I made these corny, crispy critters to go with some Sausage Okra Gumbo--a perfect pairing with the snow and brisk temperatures provided to us by Winter Storm Jonas. I am sure you experienced some of the same weather if you are on the East Coast. So, next time you are snowed in, hunker down with some of these and a nice hot stew or soup. Or not. They are good all by themselves.

Ingredients:

1 cup fine cornmeal
1 cup water
oil for frying–I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon, minced onion, chopped green chilies, shredded cheese, etc.

1. Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything. These are yummy on their own.

2. Heat about 1/4 inch of oil in a skillet to medium-high.

3. Drop corn mixture by tablespoonfuls into hot oil. Fry until golden brown and flip to brown other side.

4. Remove from skillet and place on paper towels to drain excess oil. Lightly salt each side. You can also add the salt to the mixture before frying, if desired.

These will be crispy on the outer edge and chewy in the middle. What?!

Fried Corn Cakes

2016-02-10 05:52:09

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Ingredients

1 cup fine cornmeal
1 cup water
oil for frying–I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon, minced onion, chopped green chilies, shredded cheese, etc.

Instructions

1. Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don’t even need to add anything. These are yummy on their own.
2. Heat about 1/4 inch of oil in a skillet to medium-high.
3. Drop corn mixture by tablespoonfuls into hot oil. Fry until golden brown and flip to brown other side.
4. Remove from skillet and place on paper towels to drain excess oil. Lightly salt each side. You can also add the salt to the mixture before frying, if desired.

Notes

These will be crispy on the outer edge and chewy in the middle. What?!

By Anna

Mormon Mavens https://www.mormonmavens.com/

Broccolini with Chicken

by Anna // January 14, 2016 // No Comments

broccolini with chicken 2

This recipe originally posted on November 7, 2013. I am cheating today, but now that I look at this dish, I am inspired to make it again really soon!

This started out as someone else’s recipe but when I couldn’t find a key ingredient, I just changed it into my own with a different sauce. Hope you enjoy it. It’s quick and easy and has some healthiness to it.

Ingredients:

1 13-oz. package frozen cheese tortellini, about 3 cups
1 10-oz. package frozen broccoli florets, about 3 cups
2 T. butter
1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
Creamy Cauliflower Sauce.

1. Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender. Drain well.

2. Melt butter in large skillet on medium-high heat. Add chicken and stir fry for 5 minutes or until lightly browned.

3. Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly.

4. To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.

Broccolini with Chicken

2016-02-10 05:55:44

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Ingredients

1 13-oz. package frozen cheese tortellini, about 3 cups
1 10-oz. package frozen broccoli florets, about 3 cups
2 T. butter
1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
Creamy Cauliflower Sauce.

Instructions

1. Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender. Drain well.
2. Melt butter in large skillet on medium-high heat. Add chicken and stir fry for 5 minutes or until lightly browned.
3. Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly.
4. To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.

By Anna

Mormon Mavens https://www.mormonmavens.com/

Jezebel Sauce

by Anna // December 17, 2015 // No Comments

Jezebel Sauce

This recipe was originally posted on October 10, 2013. We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays. It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

Ingredients:
1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

2. Serve over a brick of cream cheese.

Source: Paula Deen

Jezebel Sauce

2016-02-10 06:02:45

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Ingredients

1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

Instructions

In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
Cover and store in refrigerator for up to two weeks.
Serve over a brick of cream cheese.

By Paula Deen

Mormon Mavens https://www.mormonmavens.com/

Kristen’s Lime Punch

by Anna // December 3, 2015 // No Comments

This recipe was originally published on December 4, 2014.

It’s party planning time and you know what that means–scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name? I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s. Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello! Last time I got a Christmas card you guys were still in the Midwest and your husband was working at…hmmm…Indiana University?

Ingredients:
1 cup sugar
1 cup water
6-oz. can of frozen limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda

Boil sugar and water together until sugar dissolves. Chill. Squeeze juice of 2 limes and add to chilled sugar water. Make the limeade according to directions on can. Add to sugar-lime water. Add lemon-lime soda to taste–don’t use the whole 2 liter bottle. Just taste as you go.

Toast to America! (my family will totally get this.)

TIPs:

I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass. Dip glass in sugar and viola!

Kristen's Lime Punch

2016-02-10 05:30:47

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Ingredients

1 cup sugar
1 cup water
6-oz. can of frozen limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda

Instructions

Boil sugar and water together until sugar dissolves. Chill.
Squeeze juice of 2 limes and add to chilled sugar water.
Make the limeade according to directions on can. Add to sugar-lime water.
Add lemon-lime soda to taste–don’t use the whole 2 liter bottle. Just taste as you go.

Notes

I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass. Dip glass in sugar and viola!

By Anna

Mormon Mavens https://www.mormonmavens.com/

Butternut Squash Soup

by Anna // November 19, 2015 // No Comments

butternut squash

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro’s in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash – cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

Directions:

1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.

2. While your squash is cooking, cook your onion in butter until soft.

3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.

5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.

SOURCE: Jordan Page

Butternut Squash Soup

2016-02-10 06:11:06

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Ingredients

6 Tablespoons chopped onion
4 Tablespoons butter
6 cups cooked butternut squash – cooking instructions below (about 2 squashes)
3 cups of water
4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
½ teaspoon dried marjoram
Black pepper to taste
¼ teaspoon cayenne pepper
1 8-oz package cream cheese
Oregano to taste (about 1 teaspoon)

Instructions

Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
While your squash is cooking, cook your onion in butter until soft.
Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.

By Jordan Page

Mormon Mavens https://www.mormonmavens.com/

Mike’s Baked Frittata

by Anna // November 5, 2015 // No Comments

We have a guest post today. My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post! Perfect for me because I have had a long day and don’t have time to whip up something myself. Good thing he dictated the recipe to me that day.

Ingredients:

4-6 large eggs, beaten ( add 1 T. of water to this)

1 t. all-purpose seasoning

2 t. freeze-dried spinach, re-hydrated

1 t. chopped green onion

1 t. freeze-dried mixed bell peppers, re-hydrated

1/4 cup sausage crumbles

1 cup Colby Jack cubes

1. Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet. Add vegetables and saute for a couple of minutes.

2. Add beaten eggs with seasoning, and the cubed cheese. Stir until cheese is melted and all ingredients are blended over medium heat.

3. Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes. Top with grated Mozzerella cheese and heat until that is melted.

Source: Mike Jenkins.

Mike's Baked Frittata

2016-02-10 06:28:51

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Ingredients

4-6 large eggs, beaten ( add 1 T. of water to this)
1 t. all-purpose seasoning
2 t. freeze-dried spinach, re-hydrated
1 t. chopped green onion
1 t. freeze-dried mixed bell peppers, re-hydrated
1/4 cup sausage crumbles
1 cup Colby Jack cubes

Instructions

Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet. Add vegetables and saute for a couple of minutes.
Add beaten eggs with seasoning, and the cubed cheese. Stir until cheese is melted and all ingredients are blended over medium heat.
Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes. Top with grated Mozzerella cheese and heat until that is melted.

By Mike Jenkins

Mormon Mavens https://www.mormonmavens.com/

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