Everything But

Have you ever heard the expression Everything But the Kitchen Sink? Years ago, before we got too old and stiff to sleep on an air-mattress, Hubby and I liked to camp. Okay, I loved to camp, Hubby loved to hike although he would have preferred a bed and a shower at the end of the day.

I was one of those campers who literally packed it all. Our tent was nothing short of a multi-room cabin. Often we had to book a double campsite just to fit the tent in. There was the bedroom with a queen-size air mattress on a raised frame, nightstands with a lamps and a small ceiling fan that hung from the top of the tent to circulate the air. The second room was the living room with comfortable chairs, end tables with lamps and an accent rug. Our tent had an overhang in the front that I made into a porch with camp rocking chairs. We had a complete kitchen – pots, pans, camp stoves, (as in more than one), table for dining and a portable kitchen sink. My idea of camping was to drive into a nice campsite and move in for a week. Hubby would tell people his wife actually packed everything including the kitchen sink for camping.

I do miss cooking over a camp fire. Coffee on a crisp morning in the mountains not only smells better, it just tastes better. I do not miss the stiffness in my joints after sleeping outdoors. And I will admit, a shower is nice. We’ve talked about giving Glamping a try. Maybe once we’ve moved to Tennessee and Hubby is retired.

There is something humbling about the great outdoors. Standing in the mountains, looking out at all the beauty the Lord has made and realizing in that moment He took the time to create you. He didn’t need to create you and me, yet He did. I don’t know how that realization impacts others, but I am filled with an overwhelming need to get down on my knees and humbly sing praises of thanksgiving. Anyone who says God does not exist has never walked among His creations and looked with the eyes of an open heart.

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Today’s share is complete – everything but. What’s lacking? The margaritas! Have a blessed and beautiful day. Give thanks to the Lord above, hold those you love tightly and remember He made you for a purpose. Fear not, for His is with you always.

Todo Menos Chimichangas
Spicy Rice
1/2 cup Rice
3/4 cup Water
1 (10 oz) can Rotel Tomatoes

Place rice, water and tomatoes into a small saucepan with a tight-fitting lid. Bring to a boil, then reduce heat to a simmer. Continue to simmer until the water has evaporated and the rice is soft, about 15 minutes. Fluff rice and set aside.

Spicy Meats and Beans
1 can Whole Black Beans
3 small Hot Peppers of choice
1/4 whole White Onion
1 lb Ground Beef
1/2 lb Chorizo
3 tablespoons Taco Seasoning

Heat oven to 425-degrees. Line a rimmed baking pan with parchment paper. Set aside.

Rinse and drain black beans. Stem peppers, dice. Cut a quarter section from an onion, peel and dice. Set aside.

In a cast iron skillet over medium heat crumble beef and chorizo meats together. Cook, breaking meats apart as they brown, until cooked through. Season with taco season. Drain excess grease from the skillet that has not been absorbed by the seasoning.

Note: Why season before draining the meat? A good quality Chorizo isn’t going to turn into an orange mess in the skillet. The little bit of grease contains immense flavors that the dry taco seasoning will absorb.

Mix in peppers, onions and black beans. Add rice, stir to blend all the fillings and flavors together.

Chimichangas
3 (12-inch) Jumbo Flour Tortillas
Cooking Spray as needed
3/4 cup Pepper Jack Cheese
Oil for frying
Sour Cream for garnish
Salsa for garnish
Nacho Jalapeños for garnish

Warm tortillas on a flat griddle lightly sprayed with cooking spray.

(Note the size of my tortilla compared to a “normal” tortilla. If you like, use 6 of the small tortillas).

Working with one tortilla at a time, mound the filling near the center of the tortilla. Top with a scattering of cheese. Tuck ends of the tortilla in, then fold one side of the tortilla over the filling, tucking under as the tortilla is rolled. Place on the prepared baking sheet, seam-side down. Repeat with remaining tortillas.

Spray tops of the Chimichangas with more cooking spray, place in the heated oven to bake for about 8 minutes. Chimichangas should be heated through and just beginning to brown.

While the Chimichangas par-bake, heat enough oil in a skillet to cover the Chimichangas half-way. Flash-fry the baked Chimichangas in oil to finish crisping. Garnish with a dollop of sour cream, some salsa and a few Jalapeños.

These Chimichangas have it all – spicy meat, rice and beans. The only thing needed are the Margaritas. Enjoy!

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Receive the word of God, not as the word of men,
but as it truly is, the word of God.