Monday, January 19, 2009

When Day is Done

This day so full of promise
Has slowly slipped away,
Like dying coals upon the fire
Where logs of oak once lay.

Some victories, some losses,
With work yet to be done –
People who will need me
Struggles to be won.

So I kneel beside my bed
To thank God for this day,
I ask for nothing but His grace
That love might light my way.

Gone forever is this day,
Content I’ve done my best.
I hand it over now to God
And seek His peaceful rest.

~Richard E. Rybolt

“I will lie down and sleep in peace,
for you alone, O Lord,
make me dwell in safety.”
Psalms 4:8 NIV

Baked Lemon Chicken with New Potatoes and Vegetables

Baked Lemon Chicken with New Potatoes and Vegetables
4 servings

6 tablespoons oil, divided
2 lemons, 1 thinly sliced, 1 juiced
4 chicken breasts
2 cloves garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
fresh green beans, enough for 4 servings
2 or 3 large carrots, sliced into sticks
bag of small red potatoes, quartered
1 onion, sliced

Preheat oven to 450°. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.  In a skillet, brown chicken on both sides in 1 tablespoon oil.  In a large bowl combine remaining oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans, carrots, potatoes, and onion; toss to coat. Using tongs, remove vegetables and arrange them on top of lemon slices, leaving the center of the pan open.  Place browned chicken in the center of baking dish. Pour any remaining oil over chicken, and top with additional freshly ground pepper. Bake for 50 minutes and enjoy!

This was wonderful!!! The recipe is my adaptation of one I found at a very sweet recipe blog, Kelly's Korner Recipes. Thanks Kelly! We all loved this! Yum! Yum! :-)

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins
1 dozen

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (or sour cream)
1 teaspoon vanilla extract
1 cup mashed very ripe bananas (2 to 3 medium)
3/4 cup semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Separately whisk the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with a cold glass of milk or your favorite juice and enjoy!

"O Winter! ruler of the inverted year,
I crown thee king of intimate delights,
Fireside enjoyments, home-born happiness,
And all the comforts that the lowly roof
Of undisturb'd retirement, and the hours
Of long uninterrupted evening, know."

~William Cowper

illustration courtesy of
"Winter Sunrise" by Carl Valente