Foodie Fridays – Make Ahead Game Day Snacks

Posted on January 12, 2024 by Debi Walter
Dear friends

Have you ever met a friend who you just connected with over shared interests. And later became good friends as a result?

We have. Their names are Steve and Missi. We met at church and discovered we shared a love for comedy and writing. Our church helped facilitate the growth of our friendship by hosting an Annual Christmas Bash where we made fun of everything that had happened during the year.

The productions were big and well loved for the laughter and reflecting back on the shared life we had enjoyed together as a church. But even more fun was the planning, writing and rehearsing that began 9 months prior.

We did parodies, short skits and reenactments of well-loved shows like Star Trek, Andy Griffith, The Wizard of Oz and Brigadoon.

Those were such fun times for Tom and me.

It was a sad day when Steve and Missi moved to CO. for we knew it would mark the end of our lives together—at least how we had known it. We still traveled to see them, but the distance soon grew between us, but not our love.

Good friends are like that. It can be years where you don’t see each other, but when you do, you pick up right where you left off.

It was an even sadder day when we heard of Missi’s sudden death this past May. We were heartbroken and grieved for the loss Steve and their family would face.

All the laughter we had shared now turned to tears. While we are grateful she knew and loved Jesus, she leaves a big hole in the hearts of all who loved her; us included.

What does this have to do Foodie Fridays? Everything!

Missi (Steve too) was a great cook. I have several of her recipes and one we make often is today’s featured recipe.

Missi’s Black Bean Dip

Missi’s Black Bean Dip

Steve has given me permission to sbare it with you as we begin the countdown to the Super Bowl.

Ingredients:

  • 2 cans Progresso Black Beans, drained and rinsed
  • 2 blocks (8 ozs.) Neufchâtel cheese
  • Fresh bunch cilantro
  • 2-4 fresh jalapeños- seeded and minced
  • 1 bunch green onions (green part only)
  • 1/2 to 3/4 can Del Monte Fresh Cut tomatoes
  • Adobo to taste

Directions:

Combine all ingredients and stir together using a large spoon. when well combined, cover and refrigerate for at least 4 hours.

Serve with nacho chips.

——————

We hope you’ll try it, and if you do, say a prayer for Steve and their two boys. This kind of grieving lasts a lifetime, but thankfully it’s not without hope. I can only imagine how good the food is she’s cooking now.

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Surprise Challenge

Posted on January 9, 2024 by Debi Walter

Have you considered the blessing there is in surprise?

Our lives are normally predictable which can translate to boring. The longer you’ve been married the more likely your relationship is mundane or heading that way.

Our special needs 3 year old grandson loves to be surprised. He coils up with laughter whenever we do something unexpected. He can’t talk but the light in his eyes lets us know how much he loves to be surprised.

What about your spouse? Do they like special surprises? If you aren’t sure you need to ask. If you do know, then why not plan something little or even extravagant, based on your budget.

There is no one more worthy of your attention than the one to whom you said, “I do“.

It’s the start of a new year. Why not resolve to make plans to surprise your spouse every month in 2024. It might take some planning on your part, but it will bring lasting blessing to the one you’re called to love and cherish.

Some ideas include:

  • flowers
  • take a day off from work and let them know by showing up for a surprise lunch at home or at their work.
  • an unexpected snack hidden in their car for their commute to or from work
  • a Spotify playlist of all your favorites
  • dinner out
  • a surprise shopping spree
  • a coffee date
  • a daily text for a week at the same time of day with a funny, romantic or sexy quote or meme.
  • hide notes around the house for them to find throughout the week.

It doesn’t have to cost a lot of money, but the effort spent planning speaks volumes as to how you value your marriage.

Are you up for the challenge?

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Reclaiming Rest

Posted on January 7, 2024 by Debi Walter

When our kids were little, Sunday was stressful. Since we homeschooled our three kids, it was the only day of the week when we had to be somewhere on time. And my husband hated being late.

I remember once when Tom was ready, but the rest of us weren’t. Instead of helping me get the kids and their things together, he sat in the car, engine running, waiting for us to load. Yeah, he did that—once. Not only was it insensitive, it sent a message to our kids that it was my job to get everyone ready and out the door on time.

Tom has repented many times to me about this, which is why I love him. He is a kind man and empathetic, which makes him quick to repent and seek God’s grace to change.

The Bible says, “It is the grace of God that teaches us to say no to ungodliness.”

This goes both ways in marriage.

I must seek the log in my own eye before pointing out someone’s speck. And if I can’t remember a time when God revealed a log in me, then I’m the one deceived. For all of us have sinned and fall short of God’s glory.

Back to reclaiming rest.

It’s the humble heart that can rest because God’s love covers a multitude of sins. There is nothing I must do but respond to His conviction and repent.

This is where lasting change begins.

If one says, “it’s not me, it’s the wife or husband you gave me,” then I am repeating the very first sin from the Garden of Eden.

”And the Lord said, “Who told you that you were naked? Have you eaten of the tree of which I commanded you not to eat?” The man said, “The woman whom you gave to be with me, she gave me fruit of the tree, and I ate.” Then the Lord God said to the woman, “What is this that you have done?” The woman said, “The serpent deceived me, and I ate.”

Genesis‬ ‭3‬:‭11‬-‭13‬ ‭ESV‬‬ (emphasis mine)

No one can make me sin. And if someone blames me for their sin, their fingers are pointing in the wrong direction. We are each responsible for the condition of our own heart.

Rest, true rest, comes from knowing Jesus and the forgiveness that His death and resurrection secured for us—freedom from sin. This is personal and something I’m clinging to today.

I pray your Sunday is filled with worship, Bible teaching, fellowship with like-minded believers and most of all rest.

Also—I’m praying we arrive on time. 🥰

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Foodie Fridays – Braciole

Posted on January 5, 2024 by Debi Walter

Tom is Italian. We love Italian food most of all for the warmth and comfort a good traditional meal provides.

When Tom’s Mom passed away, I was grateful she gave me her sauce recipe. It’s still our favorite Bolognese sauce and probably always will be.

Even with all our family favorite recipes, we still keep our ears opened to hear of new dishes we’ve yet to try. This year I heard about one from my life-long friend and hair stylist, Rose.

Her Mama is full-blooded Italian and every Christmas she makes Braciole, pronounced “bras-chee-ow-lay”—a flank steak pounded flat and layered with garlic, parsley and other herbs, garlic, pine nuts, Parmesan and Romano cheeses and more garlic. I added panko bread crumbs to help soak up the basil San Mariano tomato sauce. It did its job too. Once the layers are in place you roll it up roulade-style and secure with butchers twine. Sear them and place in the tomato sauce to cook in a slow oven for a couple of hours. Yum!

This is a time consuming process, but well worth it. I had Tom’s help and our friends who were staying with us for our traditional New Year’s Eve celebration. Our hands were all working so I have only a few photos of the night, but I’ll never forget the experience.

There are eight of us who have traveled the world together since 2007, when we first visited Spain, France and then took a Mediterranean cruise. We called it the trip of a lifetime, and it was. All of our lives changed considerably after this trip, yet we’ve managed to stay close even with one couple moving to another state.

In April we are going on our 2nd European trip, this time to Tuscany and Lake Como in Italy and then to Lake Lucerne in Switzerland. We planned to enjoy a good Italian dinner to ring in the new year in anticipation of this vacation.

We had such a great night. The food, the wine, the friendships and the words of gratefulness that we’re learning to not leave unsaid. It was a special night for us all.

Now for the recipe. It’s easiest to share the link so you have access to all the tips and photos. Let me know what you think if you give it a try.

What traditional recipes do you prepare over the holidays?

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Foodie Friday – New Year’s Traditional Meal

Posted on December 29, 2023 by Debi Walter

It is two days until 2024 and I always look forward to our New Year’s Day menu:

Hoppin’ John, Collard Greens and cornbread

Hoppin’ John is a southern dish that makes black-eyed peas exceptional. Sop it up with some cornbread and it will warm your soul.

It’s a simple dish really, just takes time to allow all the flavors to come together—like a hearty soup.

My Collards recipe is made with apples sliced in thin strips like fries, which I believe adds a sweetness to the greens. It’s so delicious!

I won’t make you wait any longer…

Hoppin’ John

2 c. dried black-eyed peas
1/2 lb. ham
2 qts. water
1 c. uncooked white rice
1 c. chopped onion
1 c. chopped celery
2 t. butter or margarine
1/2 – 1 t. Italian seasoning
1 t. sugar
2 t. salt
1/4 t. pepper

Sort and wash peas; place in a heavy saucepan. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak for 1 hour, drain.

Combine ham and 2 qts. water in a large dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add peas; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into mixture.

Serves 8

Fried Collards with Apples and Bacon

INGREDIENTS:

2 lbs. Collard Greens, washed and cut in 1/4″ thick slices, tough center stalk removed
1/4 c. hot vegetable oil
1/2 c. chicken stock
1 tsp. salt
4 tsp. apple cider vinegar
1/2 tsp. dried crushed red pepper flakes
2 small Fuji apples, cored and sliced thin like matchsticks
4 slices bacon, cooked but not crisp and cut into fourths

DIRECTIONS:

Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.
Add chicken broth, salt, apple cider vinegar and pepper flakes.
Stir-fry 3 minutes or until greens are crisp tender.
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes. Note: I like to simmer these longer on the stove for more tender greens. But both ways are delicious.

Food has always been Tom’s love language, so any food I make is to bless him. I hope it blesses your family—Happy New Year!

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Christmas Reflections

Posted on December 24, 2023 by Debi Walter

No matter how long you’ve been married, there is something special about pausing to remember.

Christmas provides a great opportunity to do so, since it happens the end of the year.

Our pastor always asks these questions in December, “Look back at where you were this time last year? How have you grown? How has your perspective changed? What challenges have you endured? What victories have you faced? What has made you happy or sad? And why?”

These are good questions to ponder together as a couple. We are on this journey of marriage for the purpose of growing in our relationship to the Father and reflecting that love in how we treat each other.

Our marriage is an expression of the love Jesus has for His church, His bride.

We encourage you to set aside some time after the kids are in bed. Sit together in the quiet with the lights flickering and talk about these things.

We often assume our spouse knows us so well we don’t have to tell them what we’re thinking, but this is an unfair assumption. Only the Holy Spirit knows the thoughts we have. Make this time a priority and see how God increases the intimacy you share as friends and lovers.

We will have a slow Christmas that’s a bit quieter than usual. Rather than feel sorry for the distance there is between us and most of our grandchildren, we will use this time to lean in and love each other well in this season. And we’ll have Elias to enjoy as he experiences this Christmas as a three year old without cancer-our biggest victory this year!

Merry Christmas!

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Foodie Fridays – Kahlua for “Youa” and a Cake to Bake

Posted on December 22, 2023 by Debi Walter

I haven’t made it in years, mainly because it makes so much—2 liters. But this year I was ready to make some as gifts and this time provide a recipe for Kahlua cake. Sweet!

I realize not everyone enjoys a White Russian Cocktail or a chocolate martini, so Kahlua cake is the perfect way to enjoy this gift without the alcohol.

Confession though—this is my first time baking this cake with a silky smooth ganache. I have never made ganache, pronounced “guh-nosh”, but it might be my new favorite chocolate creation. And Tom had a slice of this cake for breakfast which is always a good sign. After all, a Bundt cake is just a giant donut, right?

Homemade Kahlua

Ingredients:

  • 1 – 12 cup pot of very strong, Chocolate flavored coffee. I use Starbucks mocha coffee
  • One shot of strong espresso
  • 1 lb light brown sugar (you can use up the 2 lbs., but I prefer a less sweet Kahlua)
  • 4-6 T. Vanilla extract
  • 1 bottle 190 proof Clear Grain alcohol

Directions:

Bring brewed coffee to a boil in a Dutch oven or large pot. Gradually add the brown sugar and return to a boil stirring constantly. Let cool to room temperature.

When completely cool, add vanilla and alcohol. It’s ready to serve, no need for it to age. But the older it gets the better it is. There is no expiration date.

Pour into bottles of your choice.

Yields 2 liters (Recipe from Cooks.com but I’ve tweaked it enough to call it my own.)

And now for the amazing…

Kahlua Cake

Rather than type out the recipe, I’m sharing the link from Chew Out Loud blog. What a great name for a food blog. I have to give credit where it is due, and this cake is a new favorite. I may be making more Kahlua than usual just to make this dessert all year.

This would be a great addition to your New Year’s celebration, which is only a week away!

Merry Christmas from our table to yours.

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Foodie Friday – A Family Classic

Posted on December 8, 2023 by Debi Walter
1947 Vintage Cookbook

My Mom went home to be with her Savior 11 years ago next week at the age of 90. How I miss her. There is one recipe our family has made every Christmas since I was born, and maybe longer. I found the original in her Better Homes and Gardens cookbook from 1947–the year my parents were married.

I believe food has a way of touching those longing places in the heart like no other. You may have similar memories of foods that bring you comfort. When I smell these roasted pecans my mind is transported right back to my Mom’s kitchen.

Today I made my second batch of Sugared Pecans., just like Mom’s. Although in the original recipe, walnuts are used, here in the south pecans are the nut of choice.

If you’ve not seen one, pecan trees are huge with a large, tall canopy. My grandparents had one in their backyard between the orange grove and their house. I spent many a Christmas cracking the pecans hard outer shell with my grandfather’s nutcracker. Maybe that’s why I love pecans, they remind me of family.

Tom and I just drove through southern Alabama and Georgia where pecan orchards are; you can’t miss them. They stand at attention on either side of the road like sentinels, row after row on mission to keep our southern recipes alive.

I’m certain at every road side stand in the south one can find—pecan logs, pecan pralines, pecan pies, butter pecan ice cream or shelled pecans sold by the pound—It is a true Southern staple.

Today I’ll share with you our family recipe. They make great gifts or additions to your holiday charcuterie board. But be warned you may eat a pound as they’re cooling on the rack.

Sugared Pecans

While the water, sugar and cinnamon are heating do not stir. Set the timer for 15-20 minutes. To check for “soft-ball stage” take a little from the pot and put in a cup of cold water. When it holds together in a soft ball (not hard or not fall apart) you’ll know it’s time to add the vanilla then the pecans.

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Foodie Friday – Langostino Nachos

Posted on December 1, 2023 by Debi Walter

Years ago we were a part of a trial group testing out new recipes for a restaurant chain. We were paid for our opinion which made this a fun date night.

We had never heard of langostinos before and maybe you haven’t either. They are Scotland’s native prawn that taste oh so good!

For years we have duplicated this recipe using baby shrimp. When we recently discovered that our local Publix sells langostinos wild caught and frozen, we couldn’t wait to try it.

Obviously it was a success or it wouldn’t make it on our blog. Right now Publix has them on sale too if you’d like to try them.

Langostino Nachos

Ingredients:

  • 1 bag frozen langostinos
  • Mozzarella cheese, shredded
  • 1 jalapeño pepper, seeded and diced
  • 1 scallion, diced
  • Tortilla chips
  • Lemon, optional for garnish

Layer tortillas in baking sheet. Then cover with mozzarella cheese. Add jalapeno, then langostinos then green onions.

Bake at 350 for 8-10 minutes.

Serve hot, adding a squirt of lemon, if desired.

We love any nachos, but these take it to a new level. Let us know what you think.

Until next time…

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Roots Remain

Posted on November 15, 2023 by Debi Walter

Oak trees are beautiful. We moved into our neighborhood 31 years ago because of the mature oak trees. They provide much needed shade from our intense Florida heat.

Tom had a tree removed out of necessity in our front yard last month. It was the tree right outside my office window; the one I would stare at when writer’s block had me in its grip. It was also the on-ramp for the local squirrel population to access our roof.

But now it is gone. It was diseased and unsafe for the high winds we often have blow over us. It’s good that Tom no longer has to worry about a falling branch landing on our car or house.

Instead of staring at my tree this morning, I’m staring at the level ground where it once stood.

As I was caught in this mindless gaze, I heard a truth whispered to me that I’ve been pondering ever since…

Though the tree is gone, it’s roots remain.

The roots that provided nourishment and support through every storm and powerful hurricane. The roots that were also there as the first green shoots were breaking through the soil.

Healthy roots provide fruit.

In our lives, Tom and I have seen family members whom we love leave this life for the next. They once stood as a tall oak embracing whatever blew their way. They provided us direction, comfort and support when needed.

Though the tree is gone, their roots remain.

They whisper reminders, “My help comes from the Lord, the Maker of heaven and earth.”
‭‭Psalms‬ ‭121‬:‭2‬ ‭NIV‬‬

Our marriage stands on strong roots, a tree planted in fertile ground. Although life has thrown us some difficult storms, we are still standing strong for God’s glory.

““But blessed is the one who trusts in the Lord, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.””
‭‭

Jeremiah 17:7-8

There is a song out now that has provided much needed encouragement to us.

Firm Foundation, by Cody Carnes

Christ is our firm foundation. The rock on which I stand. When everything around me is shaken, I’ve never been more glad.

That I put my faith in Jesus, ‘cause He’s never let me down. He’s faithful through generations. So why would He fail now?

He won’t!

This song has been our anthem in this season of loss and pain.

All marriages face hard times. The question is, how are your roots? Are they wrapped around Christ? He won’t fail. He won’t!

Posted in Biblical Encouragement, Christian Marriage, Difficulty, Growing Strong Marriages, Keeping It Real, Music, Worship | Tagged , , , , , | 5 Comments

Foodie Friday – Best of Vacation Food

Posted on October 27, 2023 by Debi Walter

We are on a much needed and anticipated vacation. Being from Florida the only Autumn beauty we encounter is store bought. This is why we decided to chase the leaves for two weeks in North Carolina and enjoy the cool air.

Town square, Burnsville, NC

Tom and I love trying new places and since we sold our cabin a year ago, “We are now free,” as Tom says, “to move about the country.”

We have had some amazing food. We found each restaurant using my Yelp app. These pictures say it all. I’ve listed the restaurant and location in case you’d like to visit one day.

Wondering if you can guess my favorite dish. I wanted it so badly that when I heard they were sold out on our first visit, we came back three days later so I could get it. Guess I’m comments. 🥰

Jay’s Original Fish and Chicken, Brunswick, GA
Pulled Pork at Old Hampton BBQ, Linville, NC
Philly Cheesesteak, Garden Deli, Burnsville, NC
Chicken Enchiladas, Las Salsas, Marion, NC
Mountain Trout BLT with Fried Green Tomatoes, Live Oak Gastropub, Spruce Pine, NC
Black and White soup with turmeric crema & salsa, Live Oak Gastropub, Spruce Pine, NC
Eggplant Parmesan, Vale 243 Southern Italian,
Clyde, NC
Garlic Knots & marinara, Vale 243 Southern Italian, Clyde, NC

So far we have had quite the culinary tour mixed with lots of fresh air and peak fall color. And we still have a week to go!

Chasing leaves is fun and so is finding the next good restaurant to try. Stay tuned…

Our porch view, Waynesville, NC
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Foodie Fridays – Passport Dinner Club

Posted on October 20, 2023 by Debi Walter

We began our first dinner club with four other couples who enjoyed food as much as us, and who also happened to be dear friends. We enjoyed our season of Dinner Club while it lasted, about 7 years.

The idea we had was to travel the world one meal at a time. I even made little passports for us to stamp for the different countries we “visited.”

We decided to rotate homes, and whoever was hosting got to choose which country we would visit. The host would also make the main dish. All others would sign up to bring an appetizer, side dish or dessert. Each recipe had to be authentic to the country.

We had no idea how much we would learn about other cultures and how much fun we would have doing it.

Our Dinner Club lasted so long that we exhausted all the countries we wanted to visit. We even tried a few countries whose food we didn’t like.

The ones that made the best memories for us were, Japan—We set up on the living room with a folding table, flat set on top of bricks. All of us sat on pillows with Japanese paper lanterns hung from the ceiling to make it cozy. We ate sushi with chopsticks and drank saki and green tea. It was such fun.

Another memorable one was Peru. This was a country many of us had not considered for we knew nothing about their cuisine. We were pleasantly surprised. I remember bringing the dessert—Poached Pears with a caramel sauce. It was fantastic!

Our final year we added another couple and traveled different areas of the USA, instead of the world. My favorite was the low-country of South Carolina.

The new couple vacationed there often and she made the best Shrimp and Grits I’ve had in my life! She was generous to share her recipe, but like most good cooks, it wasn’t written down. I had to figure out amounts and I’m happy to say I nailed it.

Our final dinner together was a good but sad one; one of the couples was moving out of state and it was their turn to host. The theme they chose was Wild West with the main course, Bison Steak. It was so delicious and the perfect way to end our dinner club with a “Happy Trails…to you…until we meet again…” We are all still friends, and we cherish those years we had together around the table.

In marriage not only is it important to be good friends, it’s just as important to have good friends. The kind of friends who not only laugh with you, but will help walk with you through difficulty. The kind of friends who will ask good questions when you’re struggling with your spouse. The ones who will be honest even when they know it will be hard to hear. Friends like these will help your marriage not only survive, but thrive. We thank God for the friends He’s given us, most of them for decades.

Good food, good fun, good friends. The best way to enjoy life.

Anna’s Low-Country Shrimp and Grits

Ingredients for Shrimp and Sausage

  • 1 lb. shrimp, peeled and deveined
  • 1 lb. Andouille sausage, sliced in 2″ pieces
  • olive oil for frying
  • 1 large onion, diced
  • 1/2 green and red bell pepper diced
  • 1 clove garlic minced
  • Thyme, salt and pepper to taste
  • Heavy cream

Ingredients for Grits

  • Grits, stone ground (not instant)
  • Chicken broth
  • 4 oz. cream cheese, cut in small cubes
  • Heavy cream
  • Green onions, chopped for garnish

Directions:

Sauté sausage until heated through and remove from pan; set aside. Sauté shrimp in same pan until halfway cooked and remove from pan.

Sauté onion, bell peppers, garlic together until cooked and onions are translucent. Add seasonings to taste. Add cream to cover and cook down about half. Place in blender or food processor and add cream cheese. Blend to desired thickness.

Place back in pan with shrimp and sausage. Simmer until ready to serve.

Served over cooked grits made by following directions on package substituting chicken broth for the water. Once fully cooked add heavy cream to desired consistency and heat.

Serve with shrimp and sausage over grits and garnish with chopped green onions (green part only)

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Foodie Fridays – Making Do

Posted on October 13, 2023 by Debi Walter
Photo from Barefoot Contessa website

We have had a busy month and it’s only the 13th! We haven’t had a chance to go grocery shopping so I thawed a package of chicken thighs hoping I could come up with something good with what I had on hand.

When this happens I like to do a Google search for chicken thigh recipes to see what sounds good. This time it was Ina Garten, The Barefoot Contessa, who got me started.

Her recipe, Chicken Thighs with Creamy Mustard sauce, sounded good. I was grateful I could make do without having to go to the grocery store at rush hour.

As the sauce was simmering, I thought it was missing something, so I looked up other mustard sauce recipes to see what spices they used. I added ground coriander (the seed of cilantro), cayenne pepper to add depth of flavor, raw honey to balance the tanginess of the mustard, and some leftover bacon slices because, well it’s BACON! For garnish a chopped up fresh spinach since I had no parsley.

I made white rice to soak up the creamy sauce and seasoned green beans. It was so good and might become a new favorite. I’ve also heard that when you change three ingredients to a recipe it becomes a new original. I like that.

Thank you Ina and Google. You helped me make do in a pinch.

Do you have favorite chicken thigh recipe?

Simmering sauce

Debi’s Crispy Chicken Thighs with Creamy Honey Mustard Sauce

Ingredients:

• 8 medium bone-in, skin-on chicken thighs (2¼ pounds)

• Kosher salt and freshly ground black pepper

• Good olive oil

• 2 cups halved and thinly sliced yellow onion (2 onions)

• 2 tablespoons dry white wine

• 8 ounces crème fraîche (I substituted with whole milk Greek yogurt because it’s what I had)

• 1 tablespoon good Dijon mustard

• 1 teaspoon whole-grain mustard (I omitted since I didn’t have this and doubled the Dijon mustard)

• 1/2 t. Garlic Salt

• 1/2 t. Coriander

• 1/4 t. Cayenne pepper

• 1/2 T. Honey

• 1 tablespoon chopped fresh spinach, for garnish

Instructions:

Heat a large cast iron skillet (this insures a crispy skin) on medium high.

While waiting for pan to heat Pat dry the thigh on both sides and sprinkle generously with salt and pepper.

Add olive oil to heated pan and once hot place chicken thighs skin-side down. Do not disturb and cook for 15 minutes. Using tongs flip chicken and add sliced onions to pan stirring often. Turn heat down to medium and cook for another 15 minutes or until the chicken reaches 165 with meat thermometer.

Remove chicken from pan and add white wine to the onions to deglaze the pan. Add the additional ingredients except the honey. Simmer and stir for 5 minutes on low.

Add honey to the sauce and chicken thighs crispy side up.

Serve with your favorite sides and enjoy!

Makes 6- 8 servings

Voila

Welcome to all our new friends. It is nice to meet like-minded people who share a love of life and food with their loved ones.

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Foodie Friday – Root Down

Posted on October 6, 2023 by Debi Walter
Waiting for a table

We just returned from a week-long trip out west with my sister, Bettie, and her husband, Dennis, as well as my sister-in-law, Sherry, you can read all about our trip on my personal blog, Write From The Heart. The five of us really enjoyed our time, and food was a big part of it.

Denver International Airport

As we made it to the “C” Terminal we wanted to eat before our flight. There were only two options. We picked the one with the best ratings on Yelp, of course; It’s my mode of operandi. 🥰

Root Down had a long waiting list for a table, but since we had plenty of time we opted to wait. I have never been so glad we did.

David, our friendly server, took our drink order.

Dennis discovered most restaurants don’t offer sweet tea. Yet he still asked this time. David said they only offered unsweet. But when he brought our drinks, he brought a glass of simple syrup for Dennis. We were shocked that he would do that without asking. He said, “It’s not hard to give you what you wanted.”

Family is the best

We all ordered the Philly Cheesesteak with fries or sweet potato waffle fries. Excellent food. The sweet potato fries came with a basil lime dipping sauce that was amazing (yellow cup on my plate). I will have to try and make it myself.

I ate half before I remembered to take a photo.

What made this place so special is the atmosphere Root Down has intentionally created. From their website they explain it well…

Essential elements of Root Down’s 4,000 square-foot space incorporates sustainable practices along with design aspects reminiscent of the energy, aesthetic and pulse of the 1960’s, when air travel was a luxury. Equipped with WiFi and eco-friendly fare, Root Down provides modern day conveniences in a retro-fitted environment.

Root Down website

We were amazed at the relaxing space located in one of the busiest International airports in the country.

From their website

We were seated in a round booth facing large plate glass windows through which we watched our Southwest airplane arrive for us to board.

Our table on the left

Travelers sit at reclaimed butcher-block tables and reupholstered, vintage chairs. Several aspects of the intricate design are locally sourced, including all cabinetry and steel work. A living wall of moss interspersed with tin can lids and airplane gauges adorns an entire dining room wall. Re-purposed suitcases, dozens of airplane flaps are all relics from America’s jet-setting past.

Root Down website
Wall of living moss and tin can covers

When we talked to our server about how impressed we were, he said they were named on the Top Ten list of the best airport restaurants in the nation, not surprising.

What a wonderful way to end to our family adventure.

If you make it to Denver in the future, there are two other locations in the city. You must give them a try. We are blessed we did!

Goodbye Denver
Posted in Christian Marriage, Foodie Fridays, Travel, Vacations | Tagged , , , , , | 5 Comments

Foodie Fridays – Magical Dining in Orlando

Posted on September 29, 2023 by Debi Walter
Welcome to Revello

This is the last week of our annual foodie celebration known as Magical Dining month. It’s the time when those of us who either can’t or choose not to spends hundreds of dollars on one meal are invited to these high-end restaurants for a Prix fix 3 course meal at a much lower cost.

We’ve had some unexpected physical set backs this year and didn’t think we’d be able to participate.

However…

We have good friends who will randomly call to see if we want to go out for dinner together. It just so happens this happened two times this past weekend; and it was to two different restaurants participating in MDM. Yay!!

Our first evening out was Friday where we visited the Four Seasons Hotel near Walt Disney World. You can’t get in the hotel without a room or dinner reservation, so we were excited to see one of Orlando’s poshest resorts. It did not disappoint.

The restaurant, Revello, serves Italian cuisine and even offers Italian hand-crafted cocktails. I’m a wine lover myself, so we didn’t try them. But they sounded enticing.

A pre-dinner stroll
Eye candy
Waiting for our table

We were seated on the outdoor terrace and were happy the temperature cooperated.

Our view

The food was delicious.

Mussels with crusty bread
Veal, Spinach and Ricotto Ravioli with Wild Mushrooms and Essence of Truffle
House made Hazelnut Chocolate Liqueur
Strawberry Lemon Verbena Sorbet

These pictures say it all. The ravioli is the executive Chef’s Grandmother’s recipe from Torino, Italy. It was mouth-wateringly good!

I will post our second Magical Dining meal soon. For now, just savor the photos.

We pray you find moments to savor this week as well.

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Foodie Fridays – Jalapeño Poppers with a Southern Twist

Posted on September 23, 2023 by Debi Walter

Once again I’m a day late, but for good reason. I didn’t have an idea for this week’s post. That was until now!

We are leaving for a week’s vacation and needing to use up all the fresh food we have in the fridge. With a bag of 8 jalapeño peppers and football on the TV, Poppers were begging to be made.

I also had a lot of pimento cheese with jalapeños to use up, and a new recipe was born. 🥰

Southern Jalapeño Poppers

Ingredients:

  • Fresh jalapeños, sliced lengthwise and seeded
  • Thin sliced salami or crumbled bacon
  • Pimento cheese – we used Costco’s jalapeño brand that is so yummy.
  • Chives
  • Pecans, chopped
  • Cheddar cheese
  • Salt, to taste
  • Honey

Preheat oven to 400.

Layer each jalapeño with the ingredients in the order listed, except the salt and honey.

Bake for 11 minutes or until fully melted. Sprinkle with salt and and drizzle with honey.

These turned out so delicious, but they have a kick! Have a cold drink ready to cool your palette.

See y’all next week.

Posted in Christian Marriage, Foodie Fridays | Tagged , , , | 2 Comments

Foodie Fridays – Craving Fall

Posted on September 15, 2023 by Debi Walter
Maple Roasted Veggies

It’s nearly Fall but in Florida you’d never know it. Fall for us is the peak of Hurricane season. I love a good thunderstorm, but how I long for the cooler drier weather.

When this happens I go to the one place where the sites and smells of Autumn satisfy even in FL—the kitchen.

Tonight I roasted Brussel sprouts, shallots, sweet potatoes, cranberries and pecans for the side dish to salmon burgers glazed with maple syrup. Ahhh!

The smell was almost as filling as the food itself.

I must admit that the craisins I had on hand were a bit old, but they still tasted good. However, when I roasted them they were hard a marbles. Epic fail! I had to hand pick them out of the dish before serving.

Craisins to the left, veggies to the right

The recipe for the veggies is from Zest and Simmer blog and I can’t recommend it more highly. The recipe was easy to follow and the results will reward your every bite.

The recipe for the salmon burgers was actually for salmon filets, but it worked just as well on the burgers. I ended up frying them at the end to get a good sear on both sides. You can find the glaze recipe on the Simply Whisked blog.

This was so good I forgot to take a picture of our dinner plated.

We enjoyed our meal together on the couch as we’re both recovering. Tom from surgery, and me from a broken ankle.

What are your favorite Fall foods? Somehow these meals are romantic, like a cozy hug on a chilly day. Keeps you coming back for more!

Posted in Christian Marriage, Foodie Fridays, In Sickness, Seasons of Life | Tagged , , , , , | 6 Comments

Foodie Friday – Pizza, Please

Posted on September 8, 2023 by Debi Walter

We awoke on Friday like any other Friday. But this one would be different, we just didn’t know it yet.

Our internet was down.

When we reported it we were notified it wouldn’t be restored until later tonight or in the morning. So much for writing my weekly Foodie Friday post. I hadn’t had a chance to even think about this week’s post anyway.

Since it’s 9:30 p.m. I’m assuming it will be restored in the morning. So what do I do when there’s no internet? Head to the kitchen to bake and cook.

First, I baked a pie for a dear friend who had just lost the love of her life. They were about to celebrate 68 years of marriage, and given that length it counts.

Strawberry Cream Cheese pie

We are a part of an Organic Co-op that delivers every 2 weeks. I am notified of the veggies available and can opt in or out based on what is offered.

This week they had mission figs which have a very short season, so I opted in. One of our favorite Italian restaurants has a Fig, Prosciutto and Gorgonzola pizza. It is so good I’ve always wanted to try to make it at home.

To save time I bought a premade pizza dough at Publix. The pizza has chopped figs, fig jam, caramelized shallots with garlic and thyme, and lemon juice rubbed arugula with a black fig balsamic drizzle.

It was so easy to make and tasted just like the restaurant’s version. Thank you Olive and Mango for this wonderful recipe, although I tweaked it a bit with what I had on hand. The pictures will leave your mouth watering.

Fig jam, Gorgonzola cheese and caramelized shallots
After baking add prosciutto
Then top with the Arugula
Ready to enjoy
So delicious

Losing the internet for a day has its advantages.

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Foodie Fridays – Tuscan Shrimp

Posted on September 1, 2023 by Debi Walter
One of the best parts of our week

To say our week has been a challenge would be a huge understatement. But one must eat.

My post is late today because of necessary reasons, but I’m excited to share one of our favorite and quick shrimp recipes. It’s from the 40 Aprons website, if you’d like to make it yourself. It’s very easy and requires only minimal prep.

I’ll let the photos speak for themselves because I’m tired.

Garlic, onions, butter (or ghee) with sun dried tomatoes and coconut cream
Add fresh spinach
Sprinkle with Parmesan Cheese (or ghee)
Toss in sautéed shrimp
Serve hot, over rice or cauliflower rice

Let us know if you try it.

Have a great holiday weekend as we bid adieu to Summer. I’m tempted to say, “Good riddance” with the dry, hot summer we’ve had in Central Florida!

Grateful for everyone of you we call friends.

Posted in Christian Marriage, Difficulty, Foodie Fridays | Tagged , , , | 2 Comments

Foodie Fridays – Food Becomes Art

Posted on August 25, 2023 by Debi Walter

We are on vacation, a much needed one. Even though I had just gotten out of my walking boot and am still limping, I insisted we get away.

Our destination? The high country of North Carolina where we have come for most of our 44 years of marriage. It is like home away from home to us.

Since you are now aware of our love for good food, you won’t be surprised that this is a big part of any get away for us, whether we’re cooking in or dining out. We love local food.

We enjoyed an amazing fish and chicken restaurant on our way North. It is right off I-95 in the town of Brunswick. The place isn’t fancy; It is set in an old Waffle House. The food is authentic Georgia cooking at its finest in the humblest of settings. But when it comes to good food it’s the heart of the chef that matters. If they love what they do, we’ll usually love what they cook. Jay’s Fish and Chicken is no exception.

Fried shrimp, grits and collards
Fried chicken (dark), baked beans and fries

Last night we enjoyed the other end of the spectrum when it comes to dining out. It is our favorite high-end restaurant—Artisanal Restaurant in Banner Elk, NC.

The atmosphere is classy but comfortable. The service is impeccable. The food is like this blog title states—fine art that tastes as good as it looks.

This meal was special as we were celebrating Tom’s birthday. When we told our server she brought us complimentary champagne to toast the night. A nice touch!

An added bonus was meeting one of the owners, Anita Green. Her husband, Bill, is the Chef. We found out he is a native of Banner Elk and started in a humble location in 2009. Realizing where they are now is a result of his skills learned at the Culinary Institute of America—another favorite restaurant we enjoyed years ago on my birthday. Maybe I’ll share that in an upcoming post.

Photo from Get Lost in the USA website

Now for the food—We had a three course Prix fixe menu. I’ll let the photos speak for themselves.

Bite-sized crab cakes
Hot rolls
Calamari appetizer
Lamb with yellow rice and Brussel sprouts
Veal Osso Buco with risotto
Desserts for my man ❤️
Peach Galette with Blackberry Compote

What a feast for the eyes and the palate. We enjoyed everything about this night, but mostly the fact that we have still each other to celebrate such events.

As the sun sets on this evening, we are thanking God for another year of life.

Bon Appetit!

Posted in Christian Marriage, Foodie Fridays, Thankfulness, Travel, Vacations | Tagged , , , , , | 2 Comments