Medicine Organizer

Maple Spiced Pecans

The most deliciously addicting snack, salad topper, cocktail nibble ever. 

You will find yourself going back for more.

They also make great gifts.

Maple Spiced Pecans

Ingredients:
2 cups pecan halves
1 teaspoon pumpkin pie spice
1 teaspoon chili powder
1 teaspoon sea salt
3 tablespoons maple syrup
1 tablespoon extra virgin olive oil

Instructions:
Preheat oven to 350˚F. Line a sheet pan with parchment paper.
Add pecans to prepared pan. Sprinkle with pumpkin pie spice, chili powder and sea salt. Drizzle with olive oil and maple syrup. Stir well to combine and coat nuts.
Bake for 15 minutes, stirring every 5 minutes to redistribute nuts. Return to oven for a few more minutes, if needed to achieve deep golden brown color. Stir one more time to spread nuts evenly and allow to cool on pan. Store in an airtight container.
Notes: If using these pecans for a salad, roughly chop or break them to make them a little smaller.

Psalms 84:2

Many people think of prayer only in terms of asking and receiving. But it’s more than results. It’s about relationship. One of the most powerful reasons to pray is to maintain a strong relationship with God.

Prayer is conversation with Someone we love and with whom we want to stay close. It is communication with our heavenly Father.

Prayer is complex. But we mustn’t miss the great truth that when we as God’s children draw near to Him. That’s all the motivation we need to make every day a day of prayer.

My soul longeth, yea, even fainteth for the courts of the Lord: my heart and my flesh crieth out for the living God. -Psalms 84:2

Strawberry Rhubarb Margarita

The perfect balance of sweet, tart and tequila. 

Strawberry Rhubarb Margarita

Ingredients:

For margarita:
3 ounces strawberry rhubarb syrup, chilled
2 ounces tequila
1 ounce fresh lime juice
1 ounce triple sec
Kosher salt, for rimming the glass
For garnish: lime wedges and sliced strawberries

For syrup:
1 cup quartered strawberries
1 cup 1/2 diced rhubarb
1 cup white granulated sugar
1 cup water

Directions:
For margarita:
Fill a cocktail shaker with ice and add in strawberry rhubarb syrup, tequila, lime juice and triple sec. Shake until cold.

Add kosher salt to a small plate. Lightly dip the rim of your short cocktail glass in water and dip in the kosher salt to create a kosher salt rim.

Fill the glass with ice and pour the margarita over the ice. Garnish with lime wedges and sliced strawberries.

For syrup:
Add all ingredients to a medium-sized saucepan and set over medium heat. Let simmer for about 15 minutes, stirring every couple of minutes. Try not to smash down the fruit as it cooks but it will start to get very soft. After it has cooked down and the mixture is a deep red color (about 15 minutes) strain it into a bowl. Let the mixture drain for a few minutes without pushing the fruit through the strainer.

Once strained let it cool in the refrigerator.

Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken

Sun Dried Tomato, Spinach, and Cheese Stuffed Chicken

Ingredients:

2 chicken breasts
3/4 cup Sun Dried Tomato Dressing
1/2 cup sun dried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese

Directions:
Marinade the chicken breasts in the dressing for a few hours. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through. Open the chicken breasts up where you cut them and layer on the remaining ingredients, squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer.

Edible Glitter

Mexican Breakfast Casserole

Mexican Breakfast Casserole with Hash Brown Top

Ingredients:

16 large eggs

3 cups shredded Mexican cheese blend

4 large Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cup shredded hash brown potatoes, thawed

1 packet Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Directions:

Preheat the oven to 375°. Spray a large 9 X 13 inch baking dish with non-stick cooking spray and set aside. Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish. In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat. Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.