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April 11, 2013

Self Esteem Project

Thursday, April 11, 2013 0 Comments
I have really been enjoying my calling at Church. Being the Primary President has been the most amazing experience. Along with that I am the activity day girl leader. I love doing fun new things with the girls. We always have so much fun. This past week the topic was self esteem. I had planned on making mirrors. But after several failed attempts at different ideas, I decided to go with the thing I do best. Photography! So I got ahold of the YW President to see if we could maybe do our activity together and the girls could help each other do their hair all beautiful. 
I started out by telling my own personal struggles with low self esteem. It was really an amazing experience. I understand what alot of them are going through. Being a teenage girl is really hard. I wanted to show each of them how beautiful they are. They had no idea what was going to happen before the arrived. They were dressed in grubbies, and gym clothes, no make up or very little. Messy hair, and basically looking tired. It was the perfect time for a photo session!

And Sofia the ham


Bloom where you are planted

Thursday, April 11, 2013 0 Comments
I have many more posts to come in reference to General Conference. I was touched by all the beautiful messages by our inspired leaders of the church. I am grateful to be a member of such a marvelous church. The love, hope and faith they bring into my heart makes me want to be a better a person.

My mother is the greatest example of the quote. She is always in her garden creating a beautiful display of Spring flowers. She understands that in order to receive the reward of beautiful flowers she must do the work. She is my best friend, (well her and my husband) she has been the best example of hard work, dedication, love & support.
 She is my hero.

Slow Cooker Cashew Orange Chicken

Thursday, April 11, 2013 0 Comments
Cashew Orange Chicken 


2 lbs boneless skinless chicken breasts (About 4 pieces)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup

juice of one orange
1 Tbsp Honey
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. 
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, orange juice, honey, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
4. Cook on LOW for 2-3 hours. Add cashews and stir. 
5.Serve over rice. 

April 8, 2013

Tamales de Pollo Verde

Monday, April 08, 2013 0 Comments
Tamales de Pollo Verde


  • 1 8-ounce package dried corn husks
  • 1 pound tomatillos, husked, rinsed
  • 2 Jalapenos chopped
  • 4 large garlic cloves, chopped
  • 1 1/2 tablespoons olive oil
  • 2 cups low-salt chicken broth
  • 4 cups (packed) coarsely shredded cooked chicken
  • 2/3 cup chopped fresh cilantro


  • 1 1/3 vegetable shortening
  • salt (to taste)
  • 1 1/2 teaspoons baking powder
  • 4 cups freshly ground masa dough for tamales (34 to 36 ounces)
  • 2 cups (about) low-salt chicken broth
  • garlic salt (to taste)
  • cumin (to taste)


For filling:

Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add jalapenos and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.) 

For dough:

Making the dough is a little tougher. It's really about feel. You want it to be almost sticky. So I dump the masa out on the counter I add the seasonings I want to taste then alternate chicken broth & vegetable oil. Massaging the dough together to form a soft ball. You want it to stick together really well. If you make a ball and flatten it and there are no cracks you have achieved the right consistency. It does take practice.

Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Open 1 large husks on work surface. Spread  a handful of  dough in the center of the husk, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. 
Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
Freeze leftovers for later. 

April 4, 2013

Easter Weekend Fun

Thursday, April 04, 2013 0 Comments
Our wonderful Easter 

We went to Champoeg Park. Neither of has had ever been there before. It was an amazingly beautiful day. The sun was out, clear skies, a mild breeze. It was a perfect day for a hike. We packed a picnic and the dog, and hiked a couple miles around the park. It was a lovely day. We have to take advantage of these sunny days and the time we can spend together.