Overnight Steel-Cut Oats

Breakfast food is one of my favorite food categories. I prefer to make breakfast for dinner due to my serious lack of morning enthusiasm. I was not created with a morning “go to!” attitude…. therefore,  I don’t usually have the internal fortitude to cook a full meal before 8:00 AM. I lean toward plenty of coffee, cereal, oats, toast, etc. My kids prefer when my husband is here because he will get up and make an eight course breakfast for them (thank you God for a husband who is a morning person!). Here is a recipe for overnight oats. These are always delicious and my kids love them too! You can make these the night before in a coffee cup, mason jar, or a bowl. I hope you love this recipe!

Overnight Steel-Cut Oats

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You will need (per person):

  • 1/2 c of raw steel-cut oats
  • 1 1/4 c milk  (if you are using fat free, add an additional 1/4 c)
  • 1 tsp honey
  • 1/2 tsp cinnamon

In a cup or bowl, add in the steel-cut oats, milk, cinnamon, and honey. Give it a big stir. A side note- fat-free milk will absorb a lot more than a fattier milk. Add in 1/4 cup more if you are going the fat-free route.Cover with plastic wrap or a paper towel and place in the fridge for 8 hours.

In the morning, give it a big stir and eat it with a spoon (like cereal). There should be liquid still hanging around. If not, give it a little splash before eating. These are delightfully chewy and have a wonderful mouth feel.

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I hope you love this recipe!

Lots of love and many blessings.

Chelsea

Blessed are those who dwell in your house, O Lord;
they never cease to praise you.

Psalms 84:5

 

Panko Crusted Chili and Ginger Salmon

Happy Feast day of St. Joseph! I wanted to do something special for this day as St. Joseph was a hard working carpenter and a great example for men to look up to. St. Joseph loved God and honored him by loving Jesus as his own son. This meal is centered around two ingredients that are quite symbolic: fish and breadcrumbs.

If there is a meal other than bread that makes me think of Jesus…it is one that includes fish! There are plenty of references in the bible when it comes to fish, so I deemed this appropriate. The other ingredient, breadcrumbs, symbolize the sawdust that would be found in St. Joseph’s work area. This is a popular choice in Italian cuisine as well.

This recipe is one that I don’t make often, but when I do, it is loved by everyone who eats it. The salmon is brushed with a sweet chili and ginger marinade and then coated with a panko and herb crust. I think you will enjoy this!

Panko Crusted Chili and Ginger Salmon

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You will need:

  • 4-6 skinless salmon filets (you can also use one large salmon filet. Up to you!)
  • 1 c panko bread crumbs
  • 3 Tbsp chopped green onion
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sesame oil
  • 2 Tbsp sweet red chili sauce
  • 2 Tbsp low sodium soy sauce
  • 2 tsp fresh ginger, finely grated  (you want it to be a fine pulp)
  • 2 tsp salt
  • Canola or olive oil spray

Preheat your oven to 375*F. Line a sheet pan with parchment paper or a silicone baking mat. Lay the salmon filets on the sheet and lightly salt each one.

In a bowl, combine the red chili sauce, soy sauce, and ginger. Give it a stir and brush onto each salmon filet. You want to generously coat each one (be sure to get the sides, too!)

In another bowl, add in the panko, green onions, cilantro, and sesame oil. Give it a big stir. Using your hands, put a generous amount on each salmon filet. Lightly press down to ensure the panko is sticking to the sauce.

Lightly spray the panko topping with canola or olive oil. Put the pan in the oven and bake for 15 minutes until the panko is light golden brown.

Serve over jasmine rice and enjoy with a side salad or fresh vegetables.

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I hope you love this recipe! It is delicious, quick, and always tasty.

Lots of love and many blessings,

Chelsea

The Call of the First Disciples.

18 As he was walking by the Sea of Galilee, he saw two brothers, Simon who is called Peter, and his brother Andrew, casting a net into the sea; they were fishermen. 19 He said to them, “Come after me, and I will make you fishers of men.” 20 At once they left their nets and followed him. 21 He walked along from there and saw two other brothers, James, the son of Zebedee, and his brother John. They were in a boat, with their father Zebedee, mending their nets. He called them, 22 and immediately they left their boat and their father and followed him.

Matthew 4: 18-22

 

 

 

 

Braised Short Ribs with Creamy Polenta

It is Monday! Thanks be to God for another beautiful week. The weather has warmed up around here and I am really looking forward to more outdoor park days with my kiddos.

My sister asked me to write a recipe with polenta. She has been wanting to make it and I have had the urge to braise some short ribs lately. I figured I would put them together and see how it goes. I am happy to report that it was a hit! My kids were licking their fingers and I went back for seconds. I hope you love this recipe!

Braised Short Ribs with Creamy Polenta

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You will need:

For the short ribs:

  • 4 boneless short ribs, cut into thirds (or 6-8 bone in short ribs)
  • 1 medium yellow onion, thinly sliced
  • 6 cloves of garlic, cut in half lengthwise
  • 1 c red wine (I use Cabernet Sauvignon)
  • 2 c beef broth
  • 2 Tbsp concentrated tomato paste
  • 2 Tbsp flour
  • 2 Tbsp canola oil
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 2 bay leaves

For the polenta:

  • 1 c polenta
  • 4 c chicken broth (you can use water here, but the broth adds better flavor)
  • 1 c freshly grated Parmesan cheese
  • 2 Tbsp butter

Preheat your oven to 300*F.

Put a shallow braising dish over med-high heat and let it get hot. Off to the side, season the short ribs with salt and pepper. Dust each piece with flour. Pour the canola oil into the braising pan and sear the short ribs on all sides until dark brown. This crust will add excellent flavor!

Once all of the short ribs have browned, turn the heat down to medium and move the short ribs to a bowl. Set to the side.

Saute the onions in the leftover oil and fat from the short ribs until they are lightly browned (about 2-3 minutes). Add in the tomato paste and stir around until it is bubbly. Add in the garlic cloves. Stir everything together and let it cook for an additional 2 minutes.

Bring the heat back up to med high until everything is really starting to sizzle. Pour in the wine and scrape the bottom of the pan with a wooden spoon. These brown bits are called fond. They will flavor the braising liquid beautifully!

Once you have released all of the fond, turn the heat back to high and reduce the wine until it is thick enough to coat the back of your spoon. It will look like a gravy. Once it has thickened, add in the beef broth, dried seasonings, and bay leaves. Give it a big stir and bring to a boil.

Nestle the short ribs into the simmering braising liquid, cover, and put in the oven for 1.5 hours.

When your timer says you have 40 minutes left, go ahead and start prepping the polenta.

Bring the chicken broth up to a boil. Add in 1 cup of polenta and stir. Lower the heat and stir until it thickens but is still pretty loose. Cover, turn the heat to low, and allow to cook for 30 minutes. Stir it every 5-6 minutes.

Once the time is up, add in the butter and Parmesan cheese. Stir until combined.

Spoon the polenta onto a plate, pile on the short ribs, and drizzle with the braising liquid. Enjoy each savory and creamy bite! I know we did.

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I hope you love this recipe. It is incredibly satisfying, and one that will please the whole family.

Lots of love and many blessings,

Chelsea

Jesus said to his disciples:
“Be merciful, just as your Father is merciful.

“Stop judging and you will not be judged.
Stop condemning and you will not be condemned.
Forgive and you will be forgiven.
Give and gifts will be given to you;
a good measure, packed together, shaken down, and overflowing,
will be poured into your lap.
For the measure with which you measure
will in return be measured out to you.”

Luke 6: 36-38

 

Chocoflan

Happy St. Patrick’s Day! I hope you get to spend time with your friends and family. I am doing a bit of recipe testing this week and I decided to start it off with a sweet sweet bang. It is a feast day today, so it only seemed appropriate! Chocoflan is a sort of “magic” dessert. I say this because you start by putting the chocolate cake better on the bottom, followed by the flan batter, and while it cooks- they switch places. Pretty cool!

This recipe is one that I have changed over time. I found a recipe many years ago that I saw on Food Network. I tried it and while I looooved the flan portion of it, I was not too crazy about the chocolate cake recipe. I hope you love this one! My tip: make this at night and let it cool in the fridge until morning. It will be that much better!

Chocoflan

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You will need:

  • For the cake:
    • 1 stick of unsalted butter, softened
    • 1 3/4 c AP flour
    • 1/2 c cocoa powder
    • 1 c sugar
    • 1 egg
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup buttermilk (or *just under* 1 cup milk + 1 Tbsp white vinegar)
      • you can also use sour cream or Greek yogurt here instead.
    • 2 Tbsp canola or vegetable oil
    • 1/2 cup strong coffee (or 2 tsp instant espresso powder + 1/2 c water)
    • 1 tsp vanilla
  • For the flan:
    • 1 12oz can evaporated milk
    • 1 14oz can sweetened condensed milk
    • 4oz cream cheese, room temperature
    • 3 eggs
    • 1 Tbsp vanilla
    • caramel sauce or Cajeta
    • chopped pecans (totally optional)

Preheat your oven to 350*F. Prepare a 10-12 cup capacity bundt pan by placing it inside of a roasting pan. Spray the bundt pan with nonstick spray, or coat it with butter. Drizzle a bit of caramel sauce into the bottom.

For the cake, cream the butter and sugar until fluffy using a hand or stand mixer (about 2 minutes). Add in the egg, vanilla, buttermilk, oil, and coffee. Mix until combined. Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix on medium speed for 1 minute. Pour the batter into the bundt pan and smooth it out.

For the flan, combine all of the ingredients in to a blender. Blend until smooth. Gently pour over the cake batter. It’s okay if they mix a little- they will separate when baking.

Cover the bundt pan with foil. Pour 1 inch of boiling water into the roasting pan. Carefully put the roasting pain in the oven. Bake for 1h 15m until a toothpick comes out clean, or with moist crumb only, when inserted into the chocolate cake.

Remove the bundt pan from the roasting pan and let it cool for 1 hour at room temp. Once it is cool enough to handle, give it a light jiggle and carefully invert it on a large plate or round serving platter. Put it in the fridge to cool overnight. It will firm up nicely and be that much better the next day.

When you are ready to serve, slice it and drizzle more caramel sauce over it. If you like, add a generous sprinkling of chopped pecans to it.

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This dessert is ALWAYS a hit wherever I take it. You can also pre-slice and garnish it for parties or gatherings.

I hope you love this recipe.

Lots of love and many blessings,

Chelsea

St. Patrick’s Lorica

I arise today
Through a mighty strength, the invocation of the Trinity,
Through belief in the Threeness,
Through confession of the Oneness
of the Creator of creation.

I arise today
Through the strength of Christ’s birth with His baptism,
Through the strength of His crucifixion with His burial,
Through the strength of His resurrection with His ascension,
Through the strength of His descent for the judgment of doom.

I arise today
Through the strength of the love of cherubim,
In the obedience of angels,
In the service of archangels,
In the hope of resurrection to meet with reward,
In the prayers of patriarchs,
In the predictions of prophets,
In the preaching of apostles,
In the faith of confessors,
In the innocence of holy virgins,
In the deeds of righteous men.

I arise today, through
The strength of heaven,
The light of the sun,
The radiance of the moon,
The splendor of fire,
The speed of lightning,
The swiftness of wind,
The depth of the sea,
The stability of the earth,
The firmness of rock.

I arise today, through
God’s strength to pilot me,
God’s might to uphold me,
God’s wisdom to guide me,
God’s eye to look before me,
God’s ear to hear me,
God’s word to speak for me,
God’s hand to guard me,
God’s shield to protect me,
God’s host to save me
From snares of devils,
From temptation of vices,
From everyone who shall wish me ill,
afar and near.

I summon today
All these powers between me and those evils,
Against every cruel and merciless power
that may oppose my body and soul,
Against incantations of false prophets,
Against black laws of pagandom,
Against false laws of heretics,
Against craft of idolatry,
Against spells of witches and smiths and wizards,
Against every knowledge that corrupts man’s body and soul;
Christ to shield me today
Against poison, against burning,
Against drowning, against wounding,
So that there may come to me an abundance of reward.

Christ with me,
Christ before me,
Christ behind me,
Christ in me,
Christ beneath me,
Christ above me,
Christ on my right,
Christ on my left,
Christ when I lie down,
Christ when I sit down,
Christ when I arise,
Christ in the heart of every man who thinks of me,
Christ in the mouth of everyone who speaks of me,
Christ in every eye that sees me,
Christ in every ear that hears me.

I arise today
Through a mighty strength, the invocation of the Trinity,
Through belief in the Threeness,
Through confession of the Oneness
of the Creator of creation.

 

One-Pan Beef and Brussels

I have instilled in my kids that green vegetables are awesome and fun. It sounds kind of lame, but we sing goofy songs about broccoli and make jokes about vegetables all of the time. It just makes the veggies seem less strange I suppose. The results have been positive so far as evidenced by my kids and their love for Brussels sprouts. In fact, my oldest two girls claim that they are their favorite vegetable and get super excited when I tell them we having them with dinner.

One of my favorite ways to cook dinner is to put all of my ingredients on one sheet pan to roast. It’s also a bonus to have minimal dishes to clean up after. Sounds quite dreamy, right? I can put everything together in about 5 minutes, shut the oven door, and walk away to give love to my precious family. This meal idea is incredibly simple, full of flavor, and can be changed up to suit your meat and vegetable preferences. I hope you love it!

One-Pan Beef and Brussels

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You will need:

  • 4-6 whole fresh Brussels sprouts per person, cut in half
  • 2 12oz packages of beef smoked sausage, sliced into 0.5 inch thick rounds
  • 1/2 c fresh Parmesan, thinly grated
  • 3 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp pepper

Pre-heat your oven to 400*F. Line a sheet pan with parchment paper or a silicone baking mat.

Add the halved Brussels sprouts to the lined sheet pan and drizzle with the olive oil. Season with salt and pepper. Mix together with your hands to make sure everything is coated. Spread the Brussels sprouts all over the pan in an even layer.

Gather the sliced sausage and spread it throughout the pan. These do not need to be oiled or seasoned- they will cook in their own fat and become delightfully browned and flavorful from the heat of the oven.

Roast the meat and veggies at 400*F for 30 minutes until everything is browned. If they aren’t as brown as you’d like, add another 5 minutes on.

Remove the pan from the oven and immediately sprinkle the Parmesan over everything. Give it a gentle toss. Serve this on plates or in bowls, give thanks to God for a nutritious meal, and enjoy!

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The great thing about this recipe is that you can replace the beef smoked sausage with turkey sausage or chicken sausage. You can also substitute the Brussels with another cruciferous vegetable of your choice, like cauliflower, broccoli, or cabbage. These don’t have a lot of water content and will maintain their texture while cooking.

I hope you love this meal idea. I like to do one-pan dinners when I have the right ingredients. I find that it gives me more time with my kids. We can work on their homework together or spend more time talking and playing.

Lots of love and many blessings,

Chelsea

A clean heart create for me, O God,
and a steadfast spirit renew within me.
Cast me not out from your presence,
and your Holy Spirit take not from me.

Psalms 51:12-13

 

 

 

 

Honey and Clementine Ricotta Cookies

I am happy to report that it is in the low 60s here today. I am loving this weather! We are excited for shorts, bicycle rides, and a decrease in chapped lips.

While it is cold, we tend to shut ourselves indoors and create tasty goodies. My two oldest daughters love to help me bake. Let’s face it, they are more interested in the finished product, but I love having them in the kitchen with me. There is something quite beautiful about spending time together. Family is the root of goodness, and we do our part in loving God by nurting the bond He blessed us with.

These cookies are delightfully sweet from the honey, bright from the citrus, and soft from the ricotta. Be warned- they are very easy to eat. I hope you love this recipe!

Honey and Clementine Ricotta Cookies

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You will need:

  • 2.5 cups AP flour
  • 15oz whole milk ricotta
  • 1 cup sugar
  • 1 cup honey
  • 1 stick (8 Tbsp) unsalted softened butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 clementines (or 2 oranges), zest and juice

To get started, preheat your oven to 375*F. Line 2 sheet pans with parchment paper or a non-stick silicone baking mat.

In a large bowl, add the sugar, honey, butter, ricotta, eggs, vanilla, zest, and juice. Stir until well combined.

Add in the flour, baking powder, and salt. Stir until just combined. Do not overstir or these will be little rocks instead of fluffy pillows of excellence!

Dollop 2 Tbsp sized scoops onto the sheet trays. They do not spread a whole lot, so you can put them about an inch apart. If you want them in neat circles, use a mini-ice cream scoop, or pipe them from a bag. Up to you!

Bake for 12 minutes until they are the slightest bit golden around the edges. Take them out, let them sit for about 5 minutes, and gently move them to a clean sheat of parchment paper or a clean surace to finish cooling. Repeat with the rest of the batter until they are all cooked. This recipe makes approximately 4 dozen cookies depending on how big you make them.

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I hope you love this recipe! It is one of our favorites, and so easy to put together. This is also a great cookie to have with tea, coffee, or just as a little afternoon snack that isn’t overly sweet.

Lots of love and many blessings,

Chelsea

Behold, now is a very acceptable time;
behold, now is the day of salvation.

2 Corinthians 6:2

 

Herb Roasted Garlic and Tomato Soup

It is the first Sunday of Lent. I am praying for your Lenten journey to be peaceful and full of personal growth. I decided to make another meatless dish this weekend with some extra produce I had on my kitchen counter. It turned out delicious! If you love garlic, this one is for you! I hope you love it.

Herb Roasted Garlic and Tomato Soup

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You wil need:

  • 4 large tomatoes, cut into eighths
  • 1 large yellow onion, cut into eighths
  • 1 head of garlic, peeled
  • 1/2 lemon
  • 2.5 cups of chicken stock
  • 1/4 c heavy cream
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp sugar
  • 3 tsp salt
  • 2 tsp black pepper
  • 10-12 sprigs of thyme

To begin, preheat your oven to 375*F. Line a sheet pan with parchment paper or a silicone baking mat.

Put the tomatoes, onions, and garlic on the pan. Season with  2 tsp salt and 1 tsp pepper. Drizzle with 2 tbsp olive oil and toss with your hands, making sure everything is coated. Spread 5-6 thyme sprigs on top. Put the pan in the oven and roast for 50 minutes until everything is browned.

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Once the veggies are done, discard the thyme sprigs.

Set a dutch oven over med-high heat and add in the butter. Transfer the roasted veggies over. Let those hang out together for a minute or two until everything is nice and sizzly. Add in the sugar and follow with the remaining salt and pepper.

Pour in the chicken stock and bring everything to a boil. Add the rest of the thyme sprigs (if you can, tie them together with kitchen twine or put them in some cheese cloth). Let everything boil together for 1-2 minutes. Lower the heat, cover, and simmer together for 30 minutes. Once it is done, remove the thyme sprigs and transfer everything to a blender. Give it a blend until it is all smooth. Transfer the soup back to the pot and give it a generous squeeze of lemon. Give it a stir and then finish with the heavy cream right before serving.

Serve this alongside bread and butter, a salad, or a melty grilled cheese sandwich. This soup is savory, aromatic, and velvety smooth. I hope you love it!

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Lots of love and many blessings,

Chelsea

Brothers and sisters:
What does Scripture say?
The word is near you,
in your mouth and in your heart

—that is, the word of faith that we preach—,
for, if you confess with your mouth that Jesus is Lord
and believe in your heart that God raised him from the dead,
you will be saved.
For one believes with the heart and so is justified,
and one confesses with the mouth and so is saved.
For the Scripture says,
No one who believes in him will be put to shame.
For there is no distinction between Jew and Greek;
the same Lord is Lord of all,
enriching all who call upon him.
For “everyone who calls on the name of the Lord will be saved.”

Romands 10: 8-13