Food

Cheeseburger Sliders

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Sometimes a cheeseburger just hits the spot, and these sliders are no exception. They may be small, but still pack a punch with loads of flavor. Big things can come in little packages. Like the great taste of a savory burger with melted cheddar cheese delivered in a smaller size. This means you can eat more of them.

These sliders are simple, delicious, and a great way to feed a group, like your family. Any leftovers are easy to heat up. I decided to use the classic ketchup and mustard combo on some of the sliders, and chipotle aioli on the others for a spicy option. Both are so tasty! You can customize the burgers to your liking. Here is how I made them. Enjoy!

Happy Eating!

Let love and faithfulness never leave you; bind them around your neck, write them on the tablet of your heart. Proverbs 3:3

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Cheeseburger Sliders

Yield: 24 

Ingredients

2 lbs. ground beef

2 tsp. salt

2 tsp. black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 Tbsp. Worcestershire sauce

1 to 2 onions, diced

24 Hawaiian rolls, or slider rolls

12 slices medium cheddar cheese

1 Tbsp. butter, melted

1 Tbsp. sesame seeds

Optional toppings:

ketchup

mustard

chipotle aioli sauce 

Instructions

  1. Preheat oven to 350°. 
  2. In a 15 x 10 inch baking pan, place the ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix well with your hands. Press the beef mixture evenly into the bottom of the baking dish, to fill the pan. Bake the ground beef in the oven for 20 minutes.
  3. While the beef is in the oven, cook onions over medium heat in a skillet with a little oil until the onions are translucent.
  4. Line a large baking sheet with parchment or foil. Place the rolls on the baking sheet. Slice them in half, cutting the tops off, and placing them to the side.
  5. Put ketchup and mustard on half of the roll bottoms, and chipotle aioli sauce on the other half. 
  6. Cut the cooked beef in half, and place each half on the two separate slider roll bottoms. 
  7. Spread the cooked onion on top of the cooked beef halves, then place 6 slices of cheddar cheese across the top of each half. 
  8. Place the roll tops on the cheese. Brush melted butter across the rolls. Sprinkle sesame seeds evenly over the butter.
  9. Cook the sliders in a 350° oven for 10 to 15 minutes until the cheese is melted and the rolls are browned. 
  10. Slice into individual sliders. Enjoy!

Notes:

*After the beef is cooked, take it out of the baking dish and place it on some paper towels to absorb some of the fat. Do this before you place it on the roll bottoms. This will help the rolls from getting soggy.

* The ketchup, mustard, and aioli are not required. You can just as easily leave those out, but I highly recommend a little topping. It adds another delicious component.

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Food

Steak and Potato Foil Packs

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Steak and potato foil packs make a perfect summer meal. Tender steak and savory potatoes melt in your mouth. No need to heat up your oven on a hot day. Throw these foil packs on your grill, and in about thirty minutes you will have a delicious supper.

Foil packs are often used while camping, which is a great idea. You can easily cook them on your grill too. This simple, flavorful dinner adds variety to your cookouts. You don’t need to marinade the steak. Just toss everything together and cook. The most time consuming part is the prep, but so worth it.

If you’ve never made foil packs I hope you give these a try. They are yummy!

Happy Eating!

For our God is a consuming fire. Hebrews 12:29

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Steak and Potato Foil Packs 

Yield: 4 servings 

Ingredients

1 1/2 to 2 lbs top sirloin steak cut into thin 1 inch pieces

1 1/2 lbs baby potatoes cut into 1 inch pieces

1 medium yellow onion, diced

4 tablespoons olive oil

2 tablespoons worcestershire sauce

juice of one lime

4 cloves crushed garlic

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon onion powder

1/2 tablespoon salt

1 teaspoon black pepper

1/2 to 1 teaspoon red pepper flake (optional)

fresh chopped parsley for garnish (optional)

4 tablespoons butter (1 T. each) for the top of meat/potatoes before sealing the foil 

Equipment

heavy duty aluminum foil cut into 4 large squares approximately 12 x 12 inch

 

Instructions 

  1. In a large mixing bowl whisk together olive oil, worcestershire sauce, lime juice, garlic, thyme, parsley, oregano, onion powder, salt, pepper, and optional red pepper flake.
  2. Add steak, potatoes, and onion. Mix really well to coat everything.
  3. Drizzle about a 1 tablespoon of olive oil on each foil square. Evenly divide the steak and potato mixture between the four pieces of foil.
  4. Salt and pepper each pile, and add 1 tablespoon of butter to the top.
  5. Fold the foil in half like an envelope. Tightly seal the sides and top with a double fold.
  6. Grill the foil packs over medium high heat for 15 minutes per side, for a total of 30 minutes.
  7. Let the foil packs sit for 5 minutes before opening. They will be very hot. Carefully cut a small “x” shape at the center and peel back the foil. Garnish with fresh parsley. Enjoy!

Notes 

  • The steaks will be well done using this method. If you prefer your steak with some pink at the center you will need to cut the steak into 2 inch pieces and cook for 10 minutes each side, or until desired doneness. The potatoes will need to be boiled for 5 minutes before adding to the seasoning mixture and before grilling, if you want medium steaks.
  • While grilling the packs, rotate them a few times per each 15 minutes so they don’t burn.
  • Use the heat of the grill, and try and avoid the flame. If you want to place the foil packs over direct flame you will need to double the foil to prevent burning. 
  • Only turn the foil packs over once on the grill. 
  • If a foil pack tears just add another piece of foil over the tear and continue grilling. 

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Photo credit: Meghan E. White 

sickness

The Prayer Shawl

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The memories of my mom came flooding back when I found this blanket in a closet. I was looking for something, I don’t remember what, when I saw what I thought was a blanket folded up. Then I remembered, Mom’s friend had knit this prayer shawl for her during her chemo treatments for lung cancer.

While I was at my mom’s house right after her death I spent maybe an hour or two going through a small amount of her stuff. This prayer shawl was handed to me by her husband, and I just added it to my little pile of keepsakes. I had not given it a second thought until the other day when I took it off the shelf.

Mom’s precious friend knit the prayer shawl and prayed over it while she was creating this sweet gesture of love. The three stitch pattern represents Father, Son, and Holy Spirit. Each time mom wrapped the prayer shawl around herself she was reminded that God’s love covered her.

The prayer shawl has no magic or special powers. It is just a beautiful symbolic picture of God’s love and the power of prayer. When I look at the prayer shawl I see kindness and compassion from a dear woman who cared about my mom. To make something with your hands for the sole purpose of encouraging a suffering human is an act of love.

I am grateful to have this lovely prayer shawl as a reminder of my mom’s suffering and the love of our Heavenly Father holding her in His mighty hands. She was covered in the best way possible, by the power of God. Mom still had pain and cancer never left her body, but God, carried her through all the way home.

The prayer shawl reminds me to pray for the hurting. To lift others up, and be an encouragement when surrounded by discouragement. To pray for God’s covering over the sick and suffering.

Christians are to be people of prayer, all the time. Now, more than ever we must be fervent in our prayers. Don’t stop praying. Pray all those big prayers that are absolutely impossible in our strength. Pray and ask God to heal, to save, comfort, convict, to seek and save the lost. Pray, and pray, and pray.

Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. Mark 11:24, NIV

Love you all,

Meghan

Father God,

We praise and thank You for Your goodness, faithfulness, and love. There is none like You. We lift up all those who are sick. Heal them, comfort them, and draw them close to You. Cover them in Your love. Encourage all the sick and suffering. You are close to the brokenhearted. May they feel You closer than ever.

In Jesus precious name,

Amen

Food

Mexican Street Corn

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There is nothing like fresh, local corn in the summer. Grilled, and covered in butter has always been my favorite way to eat it. I now have a new favorite way to enjoy corn on the cob. Mexican Street Corn, or elote, is so delicious I may never go back to plain old butter. This fantastic portable concoction is a common street food in Mexico. It’s covered in a creamy sauce and coated with cotija cheese. After my first bite I was hooked, and I think you will be too. 

Corn and Mexico have a long history. In America we are used to the standard golden kernels that we find at farmers markets and grocery stores. In Mexico corn can be white, red, yellow, blue, and black. Some ears even have several colors. There are fifty-nine varieties of corn native to Mexico. A majority of Mexican farmers still save their seeds and plant native strains. Corn is a big deal in Mexico.

Street food is a big deal in Mexico too. No trip south of the border is complete without it. With the trend of food trucks, much of this street food can be found here in the U.S. at local markets and fairs. Or, you can make this deliciousness at home. It cooks up quickly on the grill. 

“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Happy Eating!

 

 

 

Grilled Mexican Street Corn

 

¼ cup mayonnaise

¼ cup sour cream

1 garlic clove minced

juice of 1 lime

1 teaspoon chili powder

6 ears of corn

½ cup crumbled cotija cheese

¼ cup chopped cilantro

 

  1. Preheat a gas or charcoal grill to 400°.
  2. In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
  3. Place husked corn directly onto grill grates. Grill for several minutes on each side until the kernels turn golden and charred. Remove corn from the grill onto a plate.
  4. Using a brush spread the cream mixture on all sides of the corn.
  5. Sprinkle with cotija cheese and cilantro.

 

Notes:

*I folded back the husks and tied them with twine. It creates a pretty handle.

*Feta or Parmesan cheese can replace cotija cheese.

* Mexican crema, which is slightly salty, can be used instead of sour cream. 

*You may want to add a little salt if you use sour cream.

 

Food

Veggie Stir Fry

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If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.

The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.

Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.

For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!

Happy Eating!

Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5

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Veggie Stir Fry

For the Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon fresh grated ginger

1 clove minced garlic

1/2 teaspoon red pepper flake

Vegetables:

1 medium onion cut into wedges

3 to 4 carrots sliced into thin rounds

2 heads of broccoli cut into florets

sweet peppers sliced into strips

other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like

for cooking the veggies:

1/2 to 1 teaspoon of salt

1 tablespoon vegetable oil

Instructions

  1. In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
  2. In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
  3. Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
  4. Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.

Notes:

I recommend doubling the sauce.

Cook the vegetables to your liking. I prefer mine crisp yet tender.

Cover your skillet with a lid to help steam the vegetables.

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