The Father's Love...

ON this Good Friday... let us remember the sacrifice that was made on our behalf...


How Deep the Father's Love

How deep the Father's love for us,
How vast beyond all measure
That He should give His only Son
To make a wretch His treasure

How great the pain of searing loss,
The Father turns His face away
As wounds which mar the chosen One,
Bring many sons to glory

Behold the Man upon a cross,
My sin upon His shoulders
Ashamed I hear my mocing voice,
Call out among the scoffers

It was my sin that helf Him there
Until it was accomplished
His dying breath has brought me life
I knoww that it is finished

I will not boast in anything
No gifts, no power, no wisdom
But I will boast inJesus Christ
His death and resurrection

Why should I gain from His reward?
I cannot give an answer
But this I know with all my heart
His wounds have paid my ransom

RR Recipe Sucess!

I was a little wary of trying another Rachael Ray recipe, after the last one I tried, that wasn't very good. Not to mention that I feel like sometimes her recipes involve a billion ingredients and kind of unusual things that I don't have around the house. I watched her make this recipe and it had minimal ingredients. It certainly was a big hit (with Keith and myself), but be advised it makes a BIG mess, as well... here it is:

Pretzel and Peanut-Crusted Chicken

Ingredients

• 1 bag salted pretzels, any shape
• 1/2 cup coarsely chopped honey-roasted peanuts
• 3 sprigs fresh thyme, leaves removed
• Salt and pepper
• 2 eggs
• 16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
• 1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
• Honey mustard or barbeque sauce, for drizzling

Yields:

Preparation

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce and Smashed Sweet Potatoes with Honey alongside.

:) It was delicious! PS-- if you know me you know that I don't like sweet potatoes, so I didn't do the sweet potatoes part... but if you like sweet potatoes, go for it! :)

Happy Anniversay!

Happy Anniversary to my parents! Today they celebrate  30 years of marriage! Thanks Mom and Dad for your faithfulness to one another and God all of these years! We are so grateful to have your Godly example to look to!

Some exciting news....

Yes, I do have some exciting news to share.... drumroll please....



I AM GOING TO BE AN AUNT! :) SO excited for my sister Natalie and brother-in-law, Matt! They are expecting their little one to arrive sometime in late October! See her blog http://nattandmatt.blogspot.com/ for the details! I can't wait!

Today's To-Do List

 I have felt so productive today! My to- do list:

1) Fax documents off this morning.

2)Organize under both bathroom sinks

3)Clean out the fridge.

4)Mop and sweep kitchen floor.

5) Take out trash and recycling.

6) Dust

7) Clean underneath kitchen sink.


Ok...well so only  3 out of 7 but I've accomplished a lot, but still have work to do... so, I'm gonna keep knocking out this list. In the meantime, here is my wreath that I made for my front door. :)

an update...

Chicken was really good! :) We had a nice evening with dinner and watching "our show" -The Event. It is quite intriguing and always manages to keep us on the edge of our seats and watching every week.

Another post coming soon...

All for now,

Keith's Birthday Dinner

So today is my sweet husband's 27th birthday. So, I am attempting a new recipe. Hope it's good. Here it is:

Roasted Chicken with Rosemary

Ingredients

* 1 (3 pound) whole chicken, rinsed
* salt and pepper to taste
* 1 small onion, quartered
* 1/4 cup chopped fresh rosemary

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.


I am doing a greens vegetable mixture and harvest grains couscous from Trader Joe's. Chicken is in the oven! Hope it's good! :) I'll let you know....