follow Jesus – Page 7 – Meghan E White

Steak and Potato Foil Packs

July 27, 2022August 3, 2022 meghanewhite

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

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

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.
Add steak, potatoes, and onion. Mix really well to coat everything.
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.
Salt and pepper each pile, and add 1 tablespoon of butter to the top.
Fold the foil in half like an envelope. Tightly seal the sides and top with a double fold.
Grill the foil packs over medium high heat for 15 minutes per side, for a total of 30 minutes.
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.

Photo credit: Meghan E. White

sickness

The Prayer Shawl

July 9, 2022 meghanewhite

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

June 22, 2022 meghanewhite

IMG_1608 (1)

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

Preheat a gas or charcoal grill to 400°.
In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
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.
Using a brush spread the cream mixture on all sides of the corn.
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

May 26, 2022 meghanewhite

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

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

In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
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.
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.
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.

Jesus

Unflappable

April 22, 2022 meghanewhite

Recently, my youngest son’s golf coach suggested he watch some of the Masters Golf Tournament. We watched the highlights from the competition showcasing the best golfers in the world. A young man named Scottie Scheffler won. Only twenty-five years old, and a true master of the game. One reporter described Mr. Scheffler as unflappable. What a brilliant word that seems to have disappeared.

Dictionary.com defines unflappable as:

“not easily upset or confused, especially in a crisis; imperturbable.“

I love a great word, and unflappable is an excellent word that needs used more. It got me thinking about living up to such a quality. Am I unflappable? No. I can be, but many times I am not. Do I want to be unflappable? Yes. I think I have been more flappable in my life, then unflappable.

I have every reason as a Christ Follower to be unflappable, yet I struggle. The crisis comes and I crumble. I start out strong, believing God will make a way, yet as time goes on I start to doubt. Fear creeps in my mind and I collapse. But God, in His never ending grace and mercy reaches out His hand, and picks me up. He dusts me off, and gives me the strength to stand, once again.

Our foundation is on the Rock.

Every Christian has the potential to be unflappable when the hard times come. We won’t always hit the mark and will fall short, but the goal is to stand firm in our faith and not waiver. We must rely on Jesus to be unflappable. On our own we will falter. With Christ we can keep our joy, and peace, and hope because we know He will get us through the crisis.

And the rain fell and the floods came, and the winds blew and slammed against that house; and yet it did not fall, for it had been founded on the rock. Matthew 7:25, NASB

Jesus taught about the wise and foolish builders. The foolish man built his house on sand. When the storms came the house crashed because of its weak foundation. The wise man built his house upon solid rock, and his house withstood the storms. The wise man is the believer whose foundation is the solid Rock of Christ. The fool is the man who has rejected Jesus’ teachings, and has an unstable foundation of sand.

Our confidence is in the Rock of Ages, Jesus Christ.

I took the picture of that massive boulder because it reminded me of the solid ground I stand on. It’s hard to tell in the photo, but the rock is huge. I’m sure that rock has experienced some storms in its long life, yet it has survived, and probably learned a thing or two along the way.

I’m grateful for Jesus, my Rock. He is my sure foundation. He holds me up, and at times picks me up. I have gone through some pretty awful crisis in my life, and my Jesus has been faithful to see me through. He has never left me, not once. He’s not going to leave you either.

My goal is to be unflappable in this crazy world. I cannot achieve this just by thinking positively or trying really hard. I can do this through Christ. I will fail at times, but I will get back up as He holds my hand.

Eyes on Jesus. He is everything.

Love you all,

Meghan