Pear Crisp

Pear Crisp


1 stick butter

3/4 cup brown sugar

1/2 cup almonds

1 tbs lemon juice

1 tsp vanilla

1 cup rolled oats

1/2 cup flour

6 pears sliced

1 tsp cardamom


1. Preheat the oven to 375.

2. grease a 9″ square pan with 1 tbs of the butter.

3. Cream together remaining butter and sugar.

4. Add the lemon juice, vanilla, oats, and flour to the butter mixture. Mix until well-combined.

5. Put pear slices into the pan. Sprinkle cardamom over the pears.

6. Crumble the topping over the pears.

7. Bake for 30 minutes.

8. Serve warm with vanilla ice cream.

Chicken Tortilla Soup

Chicken Tortilla Soup
4 boneless, skinless chicken thighs
4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)
2 cloves garlic, minced
1 yellow onion, diced
30 ounces diced tomatoes, canned, including juice
1/2 to 1 cup chicken broth
1 tablespoon cumin
salt and pepper
2 tablespoons cilantro, chopped
1 lime
4 corn tortillas, sliced into 1/4-inch strips
1/2 cup Monterey jack cheese, shredded
1 avocado, diced and tossed with lime juice to prevent browning
  1. Place chicken in Crock-Pot.
  2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
  3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
  4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
  5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Green Chile Fried Chicken

Green Chile Fried Chicken
    18-ounce carton  dairy sour cream
    1/4cup  milk
    14-ounce can  diced green chile peppers
    2tablespoons  snipped fresh cilantro
    2tablespoons  lime juice
    1 clove  garlic, minced
    3/4teaspoon  ground cumin
    1/2teaspoon  salt
    1/4teaspoon  ground black pepper
    12-1/2- to 3-lb.  cut up broiler-fryer chicken, skinned if desired
    3/4cup  all-purpose flour
      Cooking oil
      Bottled hot pepper sauce (optional)
      Lime wedges (optional)
1. In a bowl combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally.
2. Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour, a few at a time, turning to coat.
3. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot (350 degree F). Reduce heat. Carefully add chicken to the skillet. Cook, uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning occasionally to brown evenly. Drain on paper towels. If desired, serve with bottled hot pepper sauce and lime wedges. Makes 4 to 6 servings.

Very cool ideas in this post!

As I mentioned last week, I’ve been building up quite a supply of grapefruit peels of late. Though I will buy lemons and limes throughout the year, for use in jams & preserves, savory dishes and cocktails, I wait for citrus season to roll around each winter to buy citrus for eating and preserving: grapefruits, oranges, exotic varieties. Typically, if I am using a lemon or a lime in a recipe, I’ll use both the zest and flesh or juice; if not, I am in the habit of stripping the zest from the fruit and freezing it for another use. But during citrus season, I build up a lot of citrus peels. And while I love recipes that use the entire fruit (check out this nice roundup, along with a recipe for homemade lemon marshmallows, from Autumn Makes & Does), I eat plenty of fruit out of hand…

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Save the World Clam Chowder

I was looking for a good clam chowder recipe yesterday. I had a can of clams that I bought and really wanted to find something to do with them. Most of the recipes called for carrots and celery. Now I have nothing against carrots, although I don’t care for them cooked. But I have a SERIOUS problem with celery. Ask my coworkers who have watched me pick the celery out of soup in the lunch room! So I kept looking until I found this recipe that didn’t have any extras in it at all. It consisted of clams, potatoes and onions. I used that as my starter and then adapted it to my liking. The result is what my husband calls Save the World Clam Chowder.

Save the World Clam Chowder


1 26 oz. can of baby clams

1 8 oz. bottle of clam juice

3 slices of bacon

1 small onion, diced

4 cups of water

1 Tbs chicken buillion

1 Tbs parsley

4 cups potatoes, peeled and diced

1 cup of  milk

6 Tbs flour

salt, pepper, and garlic to taste

1. Cut bacon strips into small pieces. Cook in frying pan with diced onions until brown.

2. In a large pot, add clam juice, water, buillion, bacon and onions. Bring to a boil. Add salt, pepper and garlic to taste.

3. Add potatoes. Turn heat to medium and cook unitl potatoes start to get soft. This took about an hour.

4. Add clams. Bring to a boil.

5. Mix flour in water to form a roux. (Put flour into a small bowl and add water a little at a time, mixing with a fork to remove all lumps. Add water until you have a runny paste.) Add roux to boiling soup. Mix it in so it doesn’t form lumps.

6. Add milk. and heat until it starts to bubble.

7. Enjoy!

Sunrise Sunset

I love sunrises and sunsets. It never fails to amaze me when God chooses to bless us with beautiful colors.

I started taking sunrise/sunset pictures in October. The following pictures are the first ones I took on my way to and from work. I have almost been late to work more than once becauseI was looking for an unobstructed view and a place to stop the car to shoot the picture!

We had a couple of snowstorms in December. I took the following pictures in Rio Rancho on Dec. 9.

I came out of the house to see the moon peeking over my neighbors house on Jan 9.

This picture was taken on Rio Grande Blvd. in Albuquerque this morning.

Oatmeal Bread



Oatmeal Bread

1 cup old fashioned rolled oats

2 cups boiling water

3 Tbs butter

2/3 cup brown sugar

2 tbs molasses

1 tbs sugar

1/2 cup potato flakes

2 pkg active yeast

1 1/2 tsp salt

1/2 cup warm water

5 cups flour


In a large bowl, combine the oats, boiling water, butter, brown sugar and molasses. Try not to eat it…this makes an awesome bowl of oatmeal!

In a seperate bowl, add sugar, potato flakes, salt, yeast, and warm water. Let sit for about 5 minutes.

When the oatmeal cools to warm to the touch, add yeast mixture. Stir in flour. Mix in a mixer with dough hook for six minutes or knead until dough no longer sticks to your fingers.

Let rise for 1 hour.

Shape into loaves and rise for another hour.

Bake at 350 degrees for about 30 minutes or until golden brown.

Enjoy! This is good with soup or with jelly. Or even by itself!