Debi Chapman

fresh grace

The Art of Living {online course}

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You know when you want to do something scary and it seems easier if a friend joins you? I’ve considered hosting an online course for some time and now and Kaye Haun has agreed to join me!!

The Art of Living

We’ve worked together to come up with our favorite topics and present them in a 6-week format. Online classes are so much fun! I’ve taken several and absolutely love the idea. Plus, the class will stay open for 6 months so you can review content and watch on your own terms.

We’ll have a Facebook Group for you too, where we’ll meet up to share ideas. Kaye and I will do a Facebook Live meet-up weekly in addition to our weekly video, which is delivered to your inbox.

Here are some of the topics we’ll cover in The Art of Living.

  1. Know your Season – Strategic Living
  2. New Mercies and Soft Beginnings  – Daily Rituals
  3. Know your Limits – Personality Discovery
  4. Keep Track of it All- Putting Pen to Paper
  5. Let it Go – Declutter your Life
  6. Generous Living – Hospitality

Join us! We’re so excited about this class and would love for you to be a part.

 

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Refrigerator Lasagna – a family favorite

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beef lasagna ingredients

Refrigerator Lasagna

  • 1 lb of Ground Beef
  • 28 oz Marinara Sauce (2 medium jars)
  • 1 (15 oz) Ricotta Cheese (whole milk)
  • 1 (15 oz) Cottage Cheese (whole milk)
  • 1 cup Parmesan Cheese
  • Salt & Pepper (to taste)
  • Garlic – fresh pressed (for garlic lovers, like us, you can’t have too much)
  • 2 eggs beaten
  • 4 1/2 cups shredded Mozzarella Cheese (whole milk)
  • 1 (16 oz) box Lasagna Noodles (DeBoles Artichoke Noodles are my favorite) *Whole Foods

Brown the beef and garlic – drain. Add marina sauce to cooked beef. Mix ricotta and cottage cheese with eggs in a separate bowl.

Place 2 Tbs of sauce in the bottom of a baking dish. Layer with uncooked lasagna noodles.

  • Layer ricotta/cottage cheese and mozzarella cheese.
  • Layer meat sauce.
  • Layer uncooked lasagna noodles.

Continue layering until dish is full. Top with sauce. Cover and refrigerate overnight.

Bake at 350 degrees for 45 minutes – covered. Uncover and bake for 15 minutes – topped with parmesan cheese.

Let lasagna stand for 15 minutes before serving. Serves 9 (or 6 hungry guys) We triple and even quadruple this recipe for our family.

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Venison Chili

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31 Days of Lovely ~ Day 20

Now that the weather has cooled off – we’re fixin’ our favorite chili recipe!

{IF your freezer is loaded with venison and/or beef, like mine – try our time-tested recipe}

Venison Chili

  • 4 lbs ground meat {venison}
  • 2 (15 oz) cans whole tomatoes {organic is most flavorful}
  • 4 (15 oz) cans pinto beans {Bush is our favorite}
  • 2 red onions
  • 2 packets Williams’ Chili Seasoning {False Alarm or 2-Alarm}
  • 2 cups purified water

Recipe yields 16 cups

Brown meat until almost done, chop fine consistency. Mix chopped onions, tomatoes and seasoning with water in blender and purify. Cook in crock pot for 8 hours on low or 4 hours on high. Make with or without beans.

Pour over baked potatoes ~ Serve on rice with a side salad ~  Make your own Frito Pie ~ Fill burritos with chili, Frito’s and cheese – {like a Sonic Chili/Cheese Wrap}

Or just pour a big bowl, smother with cheese, and devour somewhere near a fire!

~ Lovely

31 Days Of Lovely Sidebar

 

Gone-All-Day-Stew {31 Days of Lovely}

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~ Day 17 ~

Make this stew in your PJ’s and come home to a quality dinner everyone will love! This meal has welcomed us home from busy days and saved me from not having time to make dinner. Especially this time of year – it’s a natural fit for cozy days. My good friend, Kaye Haun at House on Oak Street gave me this favored recipe. May you enjoy it as much as we have through the years. {Tip – We triple the recipe for our family!!}

 

Gone-All-Day-Stew

1 can {10 3/4 oz} tomato soup – undiluted

1 cup water {or red wine}

1/4 cup flour {all-purpose}

2 pounds beef chuck, fat trimmed {cut in 1″-2″ cubes}

3 medium carrots {cut in 1″ diagonal squares/organic are more tasty}

6 white boiling onions or yellow onions {quartered}

4 medium potatoes {cut in 1 1/2″ chunks}

1/2 cup celery {cut in 1″ chunks/organic are more flavorful}

12 whole, fresh mushrooms

2 beef bouillon cubes

1 Tbs. Italian herb seasoning

1 bay leaf

3 grinds fresh pepper

Mix together soup, water/wine and flour until smooth; combing with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, as desired. Serve over noodles or with bread. Yield: 8 servings

~ Lovely ~

31 Days Of Lovely Sidebar

No-Bake Cookies

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These cookies are sitting on our kitchen counter – as I write.Victoria made our first batch of the season today. Our family doesn’t have a holiday gathering without them. It’s tradition!

My Grandmother Best {Ma-Maw} always had hot batch of these ‘No-Bake- Cookies’ waiting in her cookie jar when we arrived for the holidays. My big, extended family has passed this recipe on to 3 generations now.

I’m passing this prized recipe off to you with a warning – you can hardly eat just one. I hope you enjoy them as much as we do.

‘Ma-Maw’s’ No-Bake Cookies

  • 2 cups sugar
  • 1/2 cup cocoa
  • 1 stick margarine (I’m not a margarine fan but it works best here)
  • 1/2 cup evaporated milk (or cream)
  • 2 1/2 cups ‘quick’ oats
  • 1/2 cup peanut butter (creamy)
  • 1 tsp real vanilla
      1. Mix peanut butter and oatmeal in large bowl.
      2. Combine margarine, milk, cocoa, sugar and vanilla in medium pan. Boil for 3 minutes (exact!) over medium heat, stirring constantly. {until mixture makes a ball when dropped into water}
      3. As soon as cocoa mixture is complete – pour over oatmeal mixture and mix. (quickly!)
      4. Spoon out onto wax paper – (while hot)
      5. Makes approximately 20 cookies {pictured are 1 batch}

 

Eat Your Greens

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As much as I love Thumper! I’ve gotta agree with his Father. Greens are a neglected gold-mine of nutrition. Physically, mentally, emotionally … it’s amazing what ‘live’ food does to nourish the body. This is a simple and effective way take care of momma.

To inspire you – here are some benefits of eating greens – just a few!

  • Greens are loaded with powerful antioxidants which support our immune system.
  • Dark greens have Omega 3 Essential Fatty Acids which aide in brain function. {Have I convinced you yet?}
  • Greens have little to no carbohydrates {bonus!}
  • Chlorophyll {remember that from science?} detoxifies our blood! BTW – disease cannot live in a clean blood system.
  • Greens balance the body’s PH – taking your body from acidic to alkaline. Basically, saving your life!

For some of us, greens are an ‘aquired taste’. For others – eating greens are a ‘come to momma’ experience. I find myself somewhere in the middle. I love raw greens, but gravitate to processed foods without realizing my ways. For the sake of variety we saute, bake, grill or whatever is needed to keep the greens coming.

The boys and I made vegetable lasagna for Victoria’s 18th birthday dinner. Here’s my old recipe I got from a favorite cookbook, Eating to the Glory of God, by Sharon Bauer. I’ve made this recipe, off and on, for 20+ years and we enjoy it every time. Plus, it’s easy! Maybe recipes like this will help the greens go down a bit easier.

 

Vegetarian Lasagna

 

3 Tbs Olive Oil

1 Garlic Clove – minced

1 Onion – lg

2 Zucchini – med – thinly sliced

1 Green Pepper – med – sliced

1 Cup Mushrooms – sliced

  • In skillet, saute’ garlic and onions in oil. Add zucchini and green pepper. Cook on low heat until tender. Add mushrooms, set aside.

1 (32 oz) jar favorite spaghetti sauce

2 eggs – slightly beaten

1 (16 oz) container cottage cheese

  • Stir spaghetti sauce in with vegetables. Simmer for 5 minutes.
  • Mix eggs & cottage cheese  in bowl – set aside.

4 Cups Fresh Spinach – washed, stems removed

1 (8 oz) box artichoke lasagna noodles (DeBoles is our favorite!)

1 Cup Mozzarella Cheese – freshly grated

Layer lasagna and refrigerate overnight. Serve the next day.

In 13×9 baking dish, layer ingredients:

  1. Put 2 Tbs of spaghetti sauce in bottom of dish.
  2. Lasagna noodles (uncooked)
  3. Cottage Cheese mixture
  4. Spinach
  5. Vegetables sauce mixture
  6. Mozzarella Cheese

Repeat layers in same order. Top with sauce. Bake at 350 for 45 minutes.  Sprinkle with cheese when fresh out of the oven. Let stand 15 minutes before cutting.

In our house – this recipe serves about 4 teenage boys. You think I’m kidding? I double or triple the recipe for family gatherings and serve with Caesar salad, garlic bread and spaghetti on the side. {for the meat lovers} I have made it alongside traditional lasagna – for variety. And like any good lasagna – it tastes even better the next day!

If you have a favorite veggie idea – please leave a comment. We would LOVE to hear!!

 

 

 

 

Texas Caesar Salad

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We had friends over for a meal yesterday and I knew exactly what I wanted to make. The way I look at it, the meal needs to fit the atmosphere – right? With this refreshing spring weather, green trees returning to life, skies of blue and the absence of pesky summer bugs – Texas Caesar Salad is a perfect fit! This meal is a longtime family favorite. The  recipe came from my friend Ginny, was adopted by my other friend Kaye and eventually published in our church cookbook – the rest is history. It’s called Texas Caesar Salad – because it has the qualities of a Caesar with the punch of Tex/Mex. The green dressing is one of the best I’ve ever known! We can never make enough to have leftovers. And like any good recipe – it’s enjoyed by guys and gals, old and young alike!

Tip: You can print this right off the blog, save it on de.licio.us – or come back here for it anytime – this recipe is guaranteed to please a crowd – or a just a few! Also, I think it tastes best when eaten – outside on pretty days just like this. Let me know if you try it – I’d love to hear what you think.

Dressing:

3 cloves garlic                                     2 green onions

2 anchovies (optional)                    2 fresh jalapenos (seeded)

1 cup olive oil                                     1/2 cup red wine vinegar

1/2 cup Romano cheese                  1 egg yolk

1/2 tsp black pepper                         1 tsp lemon juice

1 bunch cilantro

Process dressing in blender or food processor {warning to germaphobes, this is finger lickin’ good!}

Salad:

3 heads romaine lettuce             3 bell peppers (orange, yellow & red)

3 ears of corn                                1/2 cup tomotoes

1/4 cup Romano cheese             Grilled chicken, sliced

Chop lettuce, cut peppers in cubes or strips, combine and toss well. Top individual servings with croutons and dressing.

Croutons:

1 loaf of bread cut into 1/2 inch cubes        2/3 pound of butter (melted)

2 tsps chili powder                                           1 tsp cayenne pepper

2/3 tsp cumin                                                     1/4 tsp salt

Add spices to melted butter. Toss bread cubes in and mix. Once saturated, place on a cookie sheet and bake at 350 degrees. Croutons are worth the effort! {also good with garlic added}

 

Tortellini Soup

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This soup is a long time favorite of ours. The boys like it as much as the girls. I would not have chosen this as a meal for families with young children – but a friend brought this over for dinner, years ago, and it was a HUGE hit!! Serve with salad and Italian bread and your kids will think you’re quite the gourmet cook. (your secret’s safe with me)

This soup is substantial, economic and a bit – gourmet! It serves a crowd too. In fact, I’m making it for a homeschooling event tomorrow. Thought you might enjoy it for these lovely spring days. This recipe is easy to make, requires no early prep-work, and leftover – it tastes even better. Enjoy!!

  • 1/2 pound sweet Italian sausage – crumbled and precooked
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 10 cups beef stock
  • 2/3 cup water
  • 1 cup red wine
  • 2 large cans chopped tomatoes
  • 2 cups chopped carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 10 ounce package of frozen spinach
  • 1 cup tomato sauce, or pureed
  • 2 zucchinis chopped, or shredded
  • 16 ounces cheese tortellini
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons grated Parmesan cheese for topping
  1. Brown and drain sausage. Save 1 tablespoon of fat, add the onions and garlic and saute for 5 minutes.
  2. Add beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
  3. Add the zucchini, tortellini, spinach and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked.
  4. Top each bowl with tablespoon of cheese.
  5. This recipe serves 12.

Let me know how you like it!

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Chicken Enchiladas

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In Paint by Numbers I mentioned, that as a new wife. I had to learn most of what I did from others since I hadn’t a clue how to cook. So, I found the good ol’ church cookbook to be a fine place to start. I followed each recipe step by step and we had some delicious meals. I’m so thankful for the older women who were thoughtful enough to pass their expertise along to a 22-year-old wife learning from scratch. Some of these recipes have been a part of our family mealtime ever since – like this one!

I remember Tim bragging to another young married friend about my chicken enchiladas. The friend argued there was no way mine could be any better than his wife’s. Once we compared notes – she and I realized we both used the SAME recipe from the SAME church cookbook! (we got a lot of these for wedding gifts)

One little church lady recorded her beloved chicken enchilada recipe and two young wives took it as their own. The rest – is history. If YOU like it – keep it as your own as well. This recipe’s been time tested and probably tweaked a bit. (I tend to do that) Tip: If you use chicken parts it won’t be the same. The whole chicken makes all the difference. No cutting corners here. Never deboned a chicken? Give it a try. The results are worth the effort.

Chicken Filling

1 whole chicken (organic is best)

2 Tbs butter

8 oz Taco Sauce

1 ½ cups chopped potatoes – boiled, drained, and chopped

1/3 cup hot sauce (your favorite brand)

Cook chicken in simmering water until meat can be removed from the bone. Melt butter in large skillet; add chopped chicken, taco sauce, hot sauce, and potatoes. Stir together and cook on low for 15 minutes.

Enchiladas

12 flour tortillas (fresh made are best)

8 oz sour cream (not low fat)

Monterrey Jack Cheese – grated

Pickled Jalapeno pepper – sliced

Black Olives – sliced

Fill tortillas with chicken filling, roll and line in pan, top with cheese. Cook @ 350 degrees for 30 minutes. Top with sour cream, salsa, and olives.

Serves 6 – 8 Obviously, I triple this recipe for a family meal and quadruple it if we’re to have leftovers!! Delicious!

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