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How will you celebrate your mom this Mother’s Day? Flowers are always a win. Jewelry is an extra-special treat. How about a gift of time? Sit down with your mom and talk, and enjoy a movie together. Here are some suggestion for the 5 best movies for Mother’s Day to watch with your mom!

Freaky Friday Whether it’s the original film from 1976 starring Jodie Foster and Barbara Harris, or the remake from 2003 starring Lindsay Lohan and Jamie Lee Curtis as daughter and mother who change places, this movie offers a hilarious but unique perspective. When mother and daughter wake up one morning after a disagreement, they discover they’re in each other’s bodies. Forced to spend the day as the other person, they learn what their life is like, struggles at work, challenges at school, and come to have a deeper appreciation for the other. Lessons are learned and it’s a lot of laughs.

Freaky Friday - YouTube

Moms’ Night Out Patricia Heaton (The Middle) stars in this wholesome and hilarious misadventure that ensues when a group of friends attempt a moms’ night out on the town. The good-hearted film also stars Andrea Logan White, Sean Astin, and Alex Kendrick.

Mom's Night Out Official Trailer (2014) - Trace Adkins, Patricia Heaton Movie HD - YouTube

The Blind Side This film was a blockbuster true story about the Tuohy family who meet Michael Oher, a homeless young man with a rough past, and welcome him into their home and eventually, into their family. Sandra Bullock plays a no-nonsense mama bear who will fight for her children, including Michael. The film has lighthearted moments and some tearful ones as well. Bullock and Tim McGraw play husband and wife, Leigh Anne and Sean Tuohy.

The Blind Side #1 Movie CLIP - Do You Have Any Place to Stay? (2009) HD - YouTube

The Sound of Music Julie Andrews stars as Maria, the not-quite nun who came to be governess for the von Trapp children. As she fell in love with the children, she also fell in love with their widower father. Imagine being a stepmother to seven! This is timeless classic film to enjoy.

The Sound of Music | #TBT Trailer | 20th Century FOX - YouTube

Wonder Julia Roberts stars as the mother of a fifth grade son with facial differences. Auggie has always been homeschooled but starts public school and faces some big challenges. But the encouragement and love of his mother make all the difference.

WONDER Trailer (2017) - YouTube

Happy Mother’s Day!

The post 5 Best Movies for Mother’s Day appeared first on Sonoma Christian Home.

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In northern California hot summer days fade into cool summer nights, long hours of daylight are perfect for cooking outdoors. Since we are in peak BBQ season and my husband is always up for manning the grill, I decided to work on a Sonoma-style Chimichurri sauce – a sauce originating in Argentina, specifically created for grilled meat.

There are two versions of Chimichurri – green and red. The green is typically made up of parsley, various herbs and some garlic, with red wine vinegar plus additional spices. Nicknamed the unofficial “Argentine BBQ Sauce” there are a lot of variations to be found.  After trying quite a few, I came up with my own Sonoma style.

The biggest question seems to be a matter of oregano, but I opted for mint and cilantro instead, and added a generous amount of fresh lemon juice. For extra heat I added some jalapeno and cumin powder.

To make a red version, you can add tomato and red bell pepper.

The uses for this sauce are endless. Recently I added it to a pot of Cuban style black beans, and it made the dish. Then I I tried it with a sour cream horseradish sauce that I served with crispy fried cod. It can also be used as a marinade for grilled meat. In my kitchen, I would use this in almost everything.

But to take this dish to the ultimate level of mouthwatering nirvana, it’s important to get a good cut of meat and give it a couple hours to marinate. I tried this dish with flank steak, and found I much prefer the skirt, as it is more juicy and tender overall.

Inspired by the Argentinian heritage of this dish, I chose to marinate the skirt steak in a Spanish Rioja. Castillo de Monseran is bold and deep, and full of Herbal overtones, bursting ripe berry and plum fruit of the Garnacha. It sells for less than $10. dollars and works great for steak and pork marinades.

 

The rich flavor of a juicy grilled skirt steak is the perfect protein for Chimichurri. To marinate I cover the meat with the wine along with some of the fresh herbs and garlic from the Chimichurri.

 

A light vegetable such as the French cut beans Haricort Verts are a perfect complement to the rich smokey grilled steak. These green beans are a thinner more petite version of American style green beans, and they are tender and delicious. The green makes a beautiful color contrast next to the steak and echos the Chimichurri on the plate.

In California, Haricort Verts are easy to find at Trader Joe’s, otherwise, they should be available at Whole Foods Market or other specialty grocers.

 

 

My husband David was born to grill. In fact, you can find him behind the grill at almost every church BBQ, flipping hundreds of burgers with his endless energy, servant’s heart and big cheshire cat smile.

 

To round off the plate I chose Dutch yellow baby potatoes which were roasted with a little EVOO and salt and pepper until golden brown, then drizzled with hot melted butter. My family absolutely loves them!

 

 


I love to bless my family and make them feel special with my passion for everyday gourmet cooking. Drop me a note and let me know all the fun ways you find to use your leftover Chimichurri. From our Christian home to yours~ blessings and Bon Appetit!

 

 

Grilled Skirt Steak with Chimichurri
Author: Erica Galindo
Prep time:  25 mins
Cook time:  10 mins
Total time:  35 mins
Serves: 4
 
Ingredients
  • 2 lbs Skirt steak
  • 1 cup Spanish Rioja
  • ½ cup flat leaf parsley, chopped fine
  • 3 tbsp garlic, minced
  • 2 tbsp jalapeno, seeded and minced
  • 2 tbsp cilantro, chopped
  • 2 tbsp fresh mint leaves, chopped fine
  • 2 tbsp red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 4½ tbsp lemon juice, freshly squeezed
  • 1 tbsp cumin powder
  • salt and red pepper flakes to taste
Instructions
  1. Marinate the Steak: Salt and pepper the steak and place in a shallow baking dish. Add garlic and some of the extra herbs from the Chimichurri and the Rioja. Cover with plastic wrap and refrigerate for at least 2 hours, turning at least once.
  2. Make the Chimichurri: In a food processor, pulse the garlic and jalapeno until finely chopped. Add the parsley, cilantro, mint and EVOO. Transfer to a mixing bowl and stir in the red wine vinegar, lemon juice and cumin powder. Add salt and red pepper flakes to taste.
  3. Grill the steak: Preheat grill to high heat. Drain excess marinade and cook steak for approximately 2-3 minutes each side, or until well seared on the outside and rare on the inside. Remove from heat and transfer to a cutting board. Let rest for 5 minutes. Cut the meat into 3-4 inch strips.
  4. Arrange on plate with Haricorts Verts and baby potatoes. Garnish with generous serving of Chimichurri on top. Serve with extra sauce on the table.
#version#

 

Erica Galindo is the Founder, and Editor in Chief, of Sonoma Christian Home.com

Married to the love of her life, Erica lives with her husband David in beautiful Sonoma County, California. In addition to being an artistic and driven entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.

To learn more about Erica, read her real life Love Story – God of Second Chances

 

 
#version#

 
Easy recipe

 

Easy recipe

The post Grilled Skirt Steak with Sonoma Chimichurri appeared first on Sonoma Christian Home.

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We hear a lot these days about sustainable food and the importance of eating organic, and in Sonoma County where literally every small town and village has its own Farmers Market and access to raw, natural vegetables, perhaps we take great vegetables for granted.

The House of Happy Walls at Jack London State Park

If you’re lucky enough to have eaten locally grown, organic vegetables, you know there’s no denying their superior quality.  You just cannot compare veggies plucked freshly from the earth, to those grown conventionally, harvested early, and waxed to prevent moisture loss, bruising (during shipping and handling), and to increase shelf life.

While growing organic vegetables in Sonoma County’s fertile soil – soil so rich it produces some of the world’s best wine – seems romantic and fulfilling, I was recently invited to learn more about what it takes to be an organic farmer.  I was surprised to learn that sustaining the industry takes more than good soil and sun.

Pretty tables dressed abundantly with flowers in Ball Mason jars

The Organic Life is a documentary on one man’s pursuit of the alternative lifestyle of working full time on a farm. The film called to our attention the struggles faced daily, and yearly, and the challenges farmers face to earn a living decent enough to find the passion to start the cycle of work over again the very next year.

The film covered two seasons and from them alone, we were left with a sense that the plight of a farmer is much harder than perhaps we realize. There’s a certain charm and innocence to a life of farming, and without the public’s commitment and support, there’s vulnerability too.

Casey Beck, the film’s producer, chats with a guest styling a retro Gunny Sacks dress, and looks perfect for the occasion

The documentary’s producer is Casey Beck – a filmmaker that moved to Sonoma County with her boyfriend Austin – who happens to be the farmer.  We learn more about their experience, and on this evening as we came together with community members and even national press, for a work-in-progress screening and farm-to-table dinner, we helped raise funds and awareness to bring this film to completion.

A picture taken of a print that was up for grabs in the silent auction. The field is ready for planting at Paul’s Produce, located off of Arnold Drive in Sonoma

The event, planned at the Jack London State Park, and designed by Melanie King, of Dreamers and Heroes, also served to raise funds for The State Park system, and the Valley of the Moon Natural History Association.

Tony Coturri brought wines and in depth knowledge which he shared with guests

As we entered the grounds of the park on a beautiful evening in early March, we were directed along a path that led to the park’s House of Happy Walls (the residence of Charmaine London until her death in 1955) by volunteers pouring organic and biodynamic wines from Coturri Winery. The wines were paired at progressive stations, with locally produced cheeses.  As we approached the London cottage, we were greeted by Tony Coturri himself.  (He was so taken with the Organic Life project that he created a custom blend that featured a label of the same name.)

Lighted Path

Entering the Tent

Once gathered, guests were treated to a screening of the film and a short but informative Q & A afterward. We then headed back down the path, now lit with lanterns that called to our attention sweeping Oaks that danced in the park’s shadows. As we approached the tent where the remainder of the evening was to take place, it’s clear side walls and ceiling reflected a warm glow that beckoned us inside.

Personalized place setting at the Meyer Lemon table

Seated at designated tables, each with its own vegetable designation, we engaged in lively conversation with other health-minded locals. As coincidence or maybe something more poignant would have it, I found myself seated next to a woman I had conversed with on Facebook, (yet had never met personally). From her Facebook post, I learned more on the issues surrounding the controversial mega seed distributor Monsanto.  And now how ironic and appropriate was it to be breaking bread with her and dining on sustainable cuisine?!

Also appropriate was the décor and design of event space.  As we sat at intimate tables adorned with fresh floral bouquets set in canning jars, at our feet were gently used carpets, recycled from the homes of others. The mismatched carpets complimented the mismatched china at each setting, and the tasty Amuse Bouche served in matching tea cups and saucers (handed down from generations of grandmothers before us) was an authentically perfect reminder that sustainability is a lifestyle, and on this occasion, an elegant backdrop for the farm to table dinner yet to come.

Chef John Toulze

Prepared by Sonoma’s girl and the fig restaurant, Owner Sondra Bernstein and Executive Chef John Toulze, addressed the crowd and shared their dedication to creating a simple menu that reflected the elegance of the vegetables and other locally sourced ingredients.  The meal was delicious and all vegetables were of course harvested from the farm featured in the movie, Paul’s Produce. Served family style we were treated to three courses. (See menu for details.)

Live music from two different bands supported the lively atmosphere and as the wine flowed, the silent auction continued.  At the time of writing this I’m still wondering if I was the winner of one of the packages…It was a good cause, a great event, highlighting the importance of year round support for local farmers. They work 365 days a year to give us their best in produce and in education, yet from year to year they face the challenges of not knowing what each growing season will bring.  With one bad season, or tractor engine malfunction, operations can be halted and even shut down. Sustaining practices means sustaining the passion that drives them to work year-round for a less than an average salary.  The least we can do is enjoy the fruits of their labor. There’s a reason it costs more than food conventionally farmed, and The Organic Life is an important documentary bringing truth and conversation from the farms and into our minds and hearts.

To learn more about some of the local businesses that support organic farming in Sonoma County, please visit the following sites:

The Organic Life Movie
Paul’s Produce
Jack London State Park
The Girl and the Fig Restaurant
Coturri Winery
Dreamers and Heroes event planning

The post Sustaining the Organic Life appeared first on Sonoma Christian Home.

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Easter week is one of the most popular Christian festivals in the world and in many countries, is a great time for food and celebration. In Italy dinner is typically a sumptuous feast highlighted with gourmet delicacies including Agnellino, roasted baby lamb. Eggs, symbolizing new life, are featured in soups such as a Brodetto Pasquale, a broth-based Easter soup thickened with eggs. Likewise both sweet and savory breads, symbolizing the bread of life, are a beloved tradition and often given as gifts.

Brodetto Pasquale, Italian broth based egg soup.

At dawn on Easter Sunday in Greece, the spits are prepared, and grills are fired up. The customary main course is a whole roasted lamb to represent the Lamb of God. Everything on the Easter menu is served family-style, including a big salad with lemony dressing and moussaka — lightly fried eggplant and zucchini layered with potatoes and lamb and topped with béchamel sauce.

Greek antipasto plate with roasted peppers, olives and hard boiled eggs.

Greek Moussaka topped with béchamel sauce.

Other typical Greek Easter dishes include: Feta Cheese Platter, Roasted Peppers, Crispy Sweetbreads, Lemon Potatoes and Mixed Olives. Great Greek wines flow freely, and preparations for the meal turn into special fun times even before the eating begins.

Roasted baby lamb is part of the traditional Greek Easter meal.

Another popular Greek dish for Easter is crispy sweetbreads over sautéed spinach.

In France, as always, the French take great pride in their food, and no small town is without a candy shop.  Easter brings a time of fanfare for master chocolatiers to display and celebrate their heavenly creations. Years of practice and great attention to detail produce chocolate eggs that look like more like precious art than an edible treat!

In the streets of Paris at Easter, chocolatiers dazzle customers with inspired creative eggs.

The joy of the day is surely doubled when we celebrate with friends and family, but ever-the-more when we celebrate with fellow believers. Whatever your family heritage may be, by adding a touch of history to your menu, you are sure to bless your loved ones with treasured food memories symbolic of the sweet Lamb of Easter.

The post Easter Food Traditions Around the World appeared first on Sonoma Christian Home.

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A year and a half ago, my husband was declared healed from bladder cancer. It had been a long road, but we succeeded! Periodic check-ups are now a part of his life, and, so are foods for living cancer free. Recently, he had his third exam. These are always scary because there’s always the fear that it might have come back.

When the day came to get the results, we both held our breath. Oh, the relief when we heard the words “all clear” once again. Thank God!

But, the situation did highlight the obvious: While he’s cancer free now—and we worked so incredibly hard to get there–what must we do to maintain it? This is a critically important aspect of living healed, healthy and whole.

The Hard Battle

As many of you know, beating cancer is fierce battle. For us, it took months of integrated and alternative therapies. We did not do chemo because my husband’s kind of cancer was unresponsive to this protocol. That turned out to be a blessing in disguise, because it forced us to research other alternatives and we discovered the wonderful world of integrative therapies which restored him to health in less than a year. Healing often requires a holistic approach to restore greater balance to the physical, mental and emotional facets in order to achieve wellness again.

The Integrative Approach

Integrative therapies combine the best of conventional (in our case, surgery to remove the tumor) and alternative protocols to optimize healing. Alternative therapies are non invasive, non toxic, pain free treatments that repair the immune system so the body successfully fights disease. In our case some of these included a plant-based diet, a combination of hyperbaric oxygen and intravenous vitamin C therapy, infrared therapy, regular detoxing, and other specialized approaches. (Please see my book Healed, Healthy and Whole, How We Beat Cancer with Intergrative Therapies and Other Healing Strategies for details)
How We Found Our Way

We believe God guided our personal study and research. It convinced us that foods are living medicine! Specifically, I’m talking about a mostly raw, plant-based diet. While this is only one aspect of a comprehensive healing program, it is a huge one.

Today, about 80% of our diet is comprised of organic veggies, nuts, fruits, and moderate amounts of grains. The remaining 20% is vegetable protein as well as animal protein, such as organic fish, eggs and chicken, and on very rare occasions, organic, grass-fed beef.

Though they can be delicious, we are also extremely careful about soy substitutes. Many soy beans have been genetically modified and these types of foods (GMOs) are known to be carcinogen.

Nuts about Green

Every day, we relish drinking our raw organic veggie juices and smoothies, as
well as eating healthy green salads and vegetable dishes sprinkled with cashews, walnuts and/or sunflower seeds.

We also eat nuts as snacks: almonds, pecans, brazil nuts, hazelnuts, as well as the others listed above. Nuts can help lower the bad cholesterol (LDL), strengthen the lining of the arteries, and reduce the risk of blood clots.

Grains and Legumes

When it comes to grains, we no longer eat wheat, corn or white rice. Because
of the way these are stored in giant silos here in the U.S., these foods can be filled with mycotoxins. Mycotoxins are fungi capable of causing diseases such as cancer in both humans and animals.

Grains that are both safe and nutritious include quinoa, amaranth, millet, buckwheat, and very occasionally, brown rice. And then, there’s also beans and lentils! Legumes are packed with protein and fiber and make tasty additions to salads, main dishes and soups. But, we do eat these in moderation.
Oh, That Sweet Tooth

Cancer feeds on sugar, so we’ve eliminated every form of it including white, unrefined and brown sugar, raw honey, agave, molasses, and maple syrup. It goes without saying that we stay away from any kind of artificial sweetener. For a sweet touch, we use Stevia or a natural sugar alcohol such as Xylitol.

Fresh berries (blackberries, blueberries, raspberries, strawberries) green apples and grapefruits are good and nutritious, so we enjoy these in our smoothies and meals. Sweeter fruits are not recommended.
Can I Make the Change?

While this approach can sound a little overwhelming or restrictive, all of us who have made the transition felt the same way, at first! Just remember though, we’re talking about life-saving natural therapies that heal. The change is worth it!

Making the Transition
When you transition from your old way of eating to a plant-based diet, your body will begin to detoxify. The process can be a little uncomfortable for the first few weeks, but releasing what’s making you sick is an essential part of getting well! We’ll get into more detail about this is subsequent articles.

In a short time, you will start to experience more energy, strength, mental clarity, better digestion, and a host of other ongoing benefits. Real healing will have begun!

The Healing Journey

If you or someone you love has been diagnosed with cancer, this need not be the end of the journey, but simply the beginning. For more details, please check out my book Healed, Healthy and Whole, How We Beat Cancer with Integrative Therapies and Other Healing Strategies available at www.healedhealthyandwhole.com and established online retailers, or join us for one of our monthly Healed, Healthy and Whole seminars. Please visit the website for details.

The post Eating to Live Cancer Free appeared first on Sonoma Christian Home.

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This is a classic Italian style dish that is surprisingly light and easy to make. If you’re trying to stay in shape, you will love this high protein low carb recipe. Perfect for summertime, the combination of the fresh cool salad with the crispy golden brown chicken breast is magic. The chicken is mouthwatering when pan seared to perfection!

Keep in mind the boxed coating for seafood works great on chicken and pork also. Bon Appetit!

Enjoy more of Erica’s summer recipes, check outRotisserie Pork with Grilled Peaches 
 

Erica Galindo at the Gravenstein Apple Fair, Sebastopol, California

Erica Galindo is the Founder, and Editor in Chief, of the Christian Women’s Magazine ~Sonoma Christian Home.com

 

to the love of her life, Erica lives with her husband David and their sixteen- year-old son Jack, in beautiful Sonoma County, California. Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.

 

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Pan Seared Chicken Breast with Arugula & Tomato
Author: Erica Galindo
Recipe type: Main
Prep time:  8 mins
Cook time:  10 mins
Total time:  18 mins
Serves: 4
 
Ingredients
  • 4 (6 oz) skinless, boneless chicken breasts
  • 2 cups McCormick Seafood Fry Mix
  • 2 eggs
  • 1 bunch fresh baby arugula roughly chopped
  • 3 ripe tomatoes roughly chopped
  • 4 large garlic cloves, chopped
  • 6 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • Parmigiano Reggiano Cheese for topping
  • 1 lemon
Instructions
  1. Rinse and pat dry chicken breasts. Tenderize the cutlets with a meat pounder until thin and even. Beat two eggs in a bowl.
  2. Dip cutlets into egg wash and dredge in the coat mix.
  3. Heat olive oil in a skillet over medium-high heat. Shake off extra coating and pan fry the cutlets in hot oil until both sides are golden brown, 3-4 minutes per side. Squeeze a little bit of fresh lemon juice on the top of the second side of each cutlet. Remove from heat and set aside in a warm place.
  4. Place arugula, tomato and garlic into a bowl. Drizzle olive oil and balsamic vinegar, add salt and pepper. Toss gently so that the salad is evenly coated.
  5. Place the chicken breast on the center of a pre-warmed plate. Top it with a generous portion of the salad mixture.
  6. Cut remaining half lemon into thin round slices and garnish each plate.
  7. Optional topping - finish with a generous toppling of shaved Parmigianno Regianno cheese. Bon Appetit!
1.2.4

 

The post Pan Seared Chicken Breast with Arugula & Tomato appeared first on Sonoma Christian Home.

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Summertime is grilling time and here is one of the best recipes for BBQ Pork EVER! The rub on this pork works great to lock in the moisture and saturate the meat with deep rich flavors of exotic coriander and licorice scented fennel seed. The touch of coffee flavor adds a bold mellow note that puts this dish over the top! My recipe for Rotisserie Pork with Fennel and Coriander – Served with Grilled Peaches is a classic!

The caramelized and crispy outer layer is what everyone will want. When you serve this with grilled peaches you get a great bite of juicy sweet against the smokey pork that is a symphony of summer love. The rich flavor of this rub is hard to beat.

My husband David is quite an accomplished grill master.

Today most barbecues have a built in attachment for rotisserie. If you have this option, simply pierce the meat through the center with the skewer and screw on the prongs to hold the meat in place. The best part about rotisserie cooking is that it is very little work – once you have the meat cooking, it’s easy to relax.

 

The trick to getting great grill marks on your peaches is to lightly oil the grill with vegetable oil, make sure the grill is nice and hot, then baste the second side with a little brown sugar butter.

 

This is recipe has become one of our family’s favorite summer dishes. In the wintertime you can substitute the peaches for sauteed apples in ginger butter. I hope you will be blessed by this style of everyday gourmet cooking! From our Christian Home to yours~ Bon Appetit!

 

Erica Galindo is the Founder, and Editor in Chief, of Sonoma Christian Home.com

Married to the love of her life, Erica lives with her husband David and their fourteen- year-old son Jack, in beautiful Sonoma County, California. In addition to being an artistic and driven entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.

To learn more about Erica, read her real life Love Story – God of Second Chances

Rotisserie Pork with Fennel & Coriander Served with BBQ Peaches
Author: Erica Galindo
Recipe type: Main
Prep time:  40 mins
Cook time:  120 mins
Total time:  2 hours 40 mins
Serves: 6-8
 
Ingredients
  • 5 lb pork loin
  • 4 tbsp fennel seed
  • 4 tbsp coriander
  • 2 tbsp freeze dried coffee
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 16 cloves of garlic, sliced into halves, reserve 4 for sauce
  • 1 medium shallot, chopped fine
  • 6 ripe peaches, stone removed, halved
  • 4 tbsp melted butter
  • 1 tbsp light brown sugar
  • ¼ cup chardonay wine
  • ¾ cup chicken stock
  • 4 springs fresh thyme, stems removed
Instructions
  1. Make the rub. In a smallbowl mix together the fennel seed, coriander, coffee, salt and red pepper flakes.
  2. Prepare the meat for rotisserie: Insert the rotisserie skewer through the center of the pork. With a knife, pierce 24 tiny holes around the pork. Wedge 24 garlic halves into the meat. Cover the outside of the pork all over with the rub, packing it on thick. Then fasten the outer prongs on the skewer to hold the meat in place. Secure the appliance on the BBQ. Place a shallow baking pan on the grill underneath the meat to catch the drippings. Using the rotisserie mode, cook on 375º with the hood closed, for approximately two hours, or until the meat is crispy on the outside, and a meat thermometer reaches 155º degrees in the center. Once the meat is done, set aside to rest while you make the sauce.
  3. Prepare the sauce: On medium low heat saute garlic and shallots in 1 tbsp evoo til golden brown. Add white wine and chicken broth. Add the pan drippings and reduce for 5-10 minutes.
  4. Prepare the peaches: In a small pan melt the butter and mix in the brown sugar. Set aside. Brush the grates of a hot grill with an oiled paper towel. Place the peach halves on the grill, cut side down. Grill for 2 minutes and turn. Then spoon the melted butter over the peaches. Cook for another 2-3 minutes, until you see deep grill markings, then remove.
  5. Slice the meat and serve on an oval platter and garnish with the grilled peaches all around and the sauce on the side. Garnish with fresh thyme leaves.
1.2.4

 

The post Rotisserie Pork with Fennel and Coriander – Served with Grilled Peaches appeared first on Sonoma Christian Home.

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Easy, fun and piled high with delicious drama! The combination of grilled onions and blue cheese on a char grilled burger is a quick fire hit for weeknight meals!

Like most churches, Wednesday is the day of our mid-week service. If I finish work by five, I have two hours to cook, serve and eat, shower, dress, and drive to church. It is the night I simply have to serve something fast and easy.

A simple slider recipe is one of my favorite mid-week quick-fires. I can easily pull the burgers out of the freezer in the morning and typically have all the ingredients in my pantry or frig.

Besides this meal being a snap to make, I love the fun appeal. Miniature versions of anything are irresistibly charming. The smaller, the cuter. The slider, a miniature version of a regular hamburger, should instantly flip the switch to get your spirits into smile mode. What’s better than a delicious burger? Why, two burgers, of course!

Here are a few easy tips for great sliders: 1) Always use great ground beef. You need at least 20% fat in the meat so they will be moist and juicy. 2) Use a good crumbly blue cheese. 3) Make sure you use a soft dinner roll. Look for small sized potato, challah or Hawaiian sweet rolls for extra flavor.

When you start cooking, always start with the onions first. Don’t cook them too fast or they will burn;  a nice medium to medium-high heat will work great. Just keep stirring them to keep them from overcooking. Cook them until they are nicely golden brown and have some crispy edges. Pile them up nice and high for that delicious drama appeal!

Martin’s Potato rolls are a great choice for sliders. They are pillow soft and just the right touch of sweetness.

If you aren’t a fan of blue cheese, then switch it for Jack, Swiss, or a sharp Cheddar. If you’re trying to eat healthier, swap out traditional french fries for sweet potato fries. They can be found in the freezer section of most grocery stores. And if you’re trying to diet, just skip the bread, and substitute the fries for slices of extra tomato with a dash of oil and balsamic vinegar. Bon Appetit!

 

 

 

Erica Galindo is the Founder, and Editor in Chief, of Sonoma Christian Home.com

Married to the love of her life, Erica lives with her husband David and their fourteen- year-old son Jack, in beautiful Sonoma County, California. In addition to being an artistic and driven entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.

To learn more about Erica, read her real life Love Story – God of Second Chances

 

 

 

 

Blue Cheese & Onion Sliders
Author: Erica Galindo
Recipe type: Entree
Prep time:  15 mins
Cook time:  10 mins
Total time:  25 mins
Serves: 6-8
 
Ingredients
  • 1½ pounds premium ground beef 80/20
  • 2 large yellow onions, sliced in ⅛-inch-thick rounds
  • 2 tbsp Worcestershire Sauce
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 8 oz Blue cheese
  • 3 tablespoons olive oil, plus extra for brushing the grill
  • 3 plum tomatoes, sliced in ⅛-inch-thick rounds
  • ½ cup mayonnaise
  • 6 oz baby lettuce
  • 12 potato or brioche rolls, split and warmed
  • Ketchup, for serving
Instructions
  1. Saute onions in olive oil on medium-high heat, stirring frequently for 15 minutes. Cook until golden brown.
  2. While onions are cooking, combine beef, Worcestershire sauce, garlic powder, and salt and pepper in bowl. Mix well. Form the meat into 3 oz patties.
  3. Brush cast iron grill pan with oil and preheat to medium-high heat.
  4. Cook for 4-5 minutes, until well seared, then flip. Cook other side for 4 more minutes. When sliders are about done, add blue cheese on top and cover until melted.
  5. Spread a little mayo on the buns, cover the burger with grilled onions, and garnish with lettuce and tomato. Serve with ketchup and a side of sweet potato fries! Bon Appetit!
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Deviled eggs have long been a standard favorite of mine for entertaining. By adding these amazing applewood smoked olives to this classic recipe, you’ll get a smooth and creamy bite of smokey California flavor wrapped in a velvet pillow of a soft and creamy filling. I’m sure you will get hooked. Make these Best Deviled Eggs with Applewood Smoked Olives be your new secret weapon at your next pot luck!

I can usually find these olives on sale at Raley’s for $4.99, but they can also be found at Safeway and Oliver’s Market.

For another great recipe with this secret ingredient – check out my Filet of Sole with Capers and Smoked Olives.

Best Deviled Eggs with Applewood Smoked Olives
Author: Erica Galindo
Recipe type: Appetizer
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 10-12
 
Ingredients
  • 1 dozen organic eggs
  • 3½ tbsp mayonnaise
  • 2 tbsp whole grain mustard
  • ¾ cup Applewood Smoked Olives, chopped, plus extra slices for garnish* available at gourmet and specialty food stores
  • 1 tsp salt and dash of fresh pepper
  • 1 small bunch long chives, 1-2 tbsp chopped fine, several stems for garnish
  • 6 Radishes with leaves, sliced in half with leaves in tact for garnish
  • smoked paprika for garnish
Instructions
  1. Hard boil eggs in boiling water for 16 minutes. Remove from pot, place in bowl and chill for at least 45 minutes in refrigerator.
  2. Under cold running water, gently remove shells, then cut eggs into perfect halves. Gently remove yolks and place them in a mixing bowl. Break down the yolks with a large fork until they become crumbly.
  3. Blend together egg yolks, mayo, mustard, chopped olives, and salt and pepper.
  4. Using a large spoon, carefully stuff the egg whites with the filling and arrange on a decorative serving platter alternating with the halved radishes. Wipe off any spills from the egg whites so that the filling is only in the center.
  5. Sprinkle a very small amount of the smoked paprika and chopped chives across center of the filling. Place one slice of olive in each egg. Garnish with two long sprays of chives in an X pattern on top and serve. Bon Appetit!
1.2.4

 

The post Best Deviled Eggs with Applewood Smoked Olives appeared first on Sonoma Christian Home.

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You’ll want to drink the sauce with your spoon when you taste the bold flavors in this dish. The combination of fresh tarragon with garlic, white wine and tomatoes is over the top delicious! Cheesy crispy garlic bread toasts are the perfect complement. Steamed Mussels in White Wine & Herbs with Crispy Garlic Cheese Toast is a savory seafood classic that all your friends will love!

 

Erica Galindo at the Gravenstein Apple Fair, Sebastopol, California

 

Erica Galindo is the Founder, and Editor in Chief, of Sonoma Christian Home.com

Married to the love of her life, Erica lives with her husband David and their sixteen-year-old son Jack, in beautiful Sonoma County, California. In addition to being a digital entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking.

 

 

Steamed Mussels with White Wine & Herbs and Crispy Garlic Cheese Toasts
 
#version#

Author: Erica Galindo
Recipe type: Seafood
Prep time:  20 mins
Cook time:  15 mins
Total time:  35 mins
Serves: 4
 
Ingredients
  • 2½ pounds cultivated mussels, scrubbed
  • 25 cloves of garlic, sliced thin
  • 5 ripe roma tomatoes, chopped
  • 1 white onion, sliced
  • 1 shallot, sliced
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons cold unsalted butter
  • 2 cups white wine
  • 2 tablespoons chopped fresh tarragon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 2 tablespoons fresh Italian parsley, chopped, plus extra for garnish
  • Salt and Pepper
Instructions
  1. In a large stockpot, heat the olive oil on medium heat. Saute the onion and shallot until transparent.
  2. Add the garlic and saute until it begins to brown. Add the chopped tomatoes and cook for five minutes, stirring frequently.
  3. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook until all the mussels have opened, about 6-8 minutes.
  4. Transfer the cooked mussels with a slotted spoon to a separate bowl. Bring the cooking liquid to a simmer and whisk in the butter, cayenne pepper, paprika and tarragon. Season with salt and pepper , to taste. Pour the mixture over the mussels and serve. Garnish with chopped parsley. Serve with crispy garlic cheese toast.
#version#

 

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