Embracing Him

Last week while on Facebook, I updated my status with the following information: I have a really small plate with a lot of stuff on it! Are there ever enough hours in my day? A short time later, a friend responded with this comment: I once heard someone…saying that God never gives you more to do than the time in a day will allow so if you find that you don’t have enough time to get stuff done, you probably have stuff on your list that God hasn’t intended for you to do!!

My friend’s comments only confirmed what I had been feeling for a while. My to do list is large, but there are things on it that I haven’t been called to do. Though I thought I was doing a good job of committing my day to the Lord, I wasn’t. I’m slowly learning that I should do a better job of listening for His voice and heeding His reply. This means that as I’ve shifted my priorities, I’ve had to let go of a few things here and there.

As my priorities shifted, it became clear that God had set a new path before our family and I soon recognized that I didn’t want to miss one moment of the joy and excitement! So that I can devote my time and attention to moving along the new path God has clearly set before us and seize every opportunity He presents, I’m taking an extended blogging hiatus.

Last summer, we began our homeschool journey and though it is an awesome experience for us all, the teaching, preparation, and homeschool activities we’re involved in require much more time than I ever anticipated. I’m also moving into a new area of ministry within my church, and I want to make sure I have the time and energy needed utilize my gifts there. JT and I are prayerfully considering  growing our family, so we’re busy reading and praying for God’s will.  Finally, I’m working on a personal project that has recently gained momentum and I’d like to take time to  nurture it.

Over the past year and a half, I’ve had a wonderful time blogging! It has been my pleasure to share my observations, favorite recipes, and family stories with you. I thank you for stopping by to visit, taking time to read my posts, leaving such kind comments, and adding me to your blogrolls. Fellow bloggers have been a great source of education and inspiration to me and friendly readers have blessed me with encouraging words! I thank you all most sincerely!

I hope that I will be able to come back and post again. In the meantime, I pray that each of you will continue to get closer to God and embrace Him and the unique plan He has for your life!

Chicken Parmigiana is a dish nearly everyone I know enjoys. Yesterday, I made it for dinner and now this recipe has a home in my “Impress the Guests” dinner file. The recipe comes from Food Network’s Guy Fieri and it’s a winner. JT and I thought it was a restaurant quality meal.

The recipe is a bit long, but trust me, it’s worth the effort. To make preparation easier, use bagged shredded mozzarella cheese and jarred tomato sauce. Also, be sure to brine the chicken as it is what gives this dish such dynamic flavor. Until I tried this recipe, I had never brined chicken before, but I will seriously consider doing so from now on. Make sure you include the Panko bread crumbs as they add an extra crunch to the chicken’s coating. You should be able to find these bread crumbs in the International or Asian foods aisle of your local supermarket.

Slamma Jamma Chicken Parmigiana

4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
Olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
Tomato Sauce
1/4 cup minced Italian parsley, for garnish

Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.

Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.

Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.

Preheat the broiler.

Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.

Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.

While on Facebook the other day, I discovered a few fan clubs dedicated to Crock Pot recipes. Some fans were raising questions about slow cooking, while other fans were sharing recipes. One particular recipe caught my attention because it uses the balsamic vinegar I’ve been eager to use in recipes.

I decided to test this recipe at the last minute, so I didn’t have time to prepare it in the Crock Pot. Instead, I cooked the chops and sauce on the stovetop and allowed it to simmer for a bit. The meat was very tender and the sauce was thick and tangy. Every member of our family enjoyed it…even the pickiest little eaters!

Tangy Barbecue Chops
4-6 pork chops
salt, pepper, garlic powder to taste
2 tablespoons olive oil
1/2 cup brown sugar
12 ounce jar chili sauce (ie Heinz)
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot sauce

In a large skillet, heat the oil to medium high heat. Season the pork chops with salt, pepper, and garlic powder. Brown pork chops on both sides.

While pork chops are browning, combine the remaining ingredients to create a sauce. Pour the sauce on top of the pork chops. Turn the heat down to low, place a lid on the pan, and simmer for 30 minutes.