The French Dip Send-off

French Dip 3

My husband and I whole-heartedly believe in the Gospel message of Jesus Christ. Part of that message necessitates that missionaries go spreading the good news to those who have no access to the truth that Jesus came into this world from His heavenly dwelling as fully man and fully God, lived a sinless life, and died the death prophesied from of old that you and I may enter into His righteousness. We could never have attained holiness without the blood shed of Jesus Christ– I could never have attained holiness or handled the wrath of God against sin on my own. But death wasn’t His end, He rose triumphant from the grave conquering sin and death once and for all. We can now enter into Christ’s righteousness through faith in Him and Him alone.

Back to missionaries, we have dear friends that have followed the call into missions. They will be leaving the country with their three children and making a new home in a faraway land. I feel so honored to know them and be of support both monetarily and through prayer. We got to have them over for dinner on Christmas Eve. That was the first time I ever cooked for a full family— and by that I mean children. But they were precious and ate without complaining even once. And tried so hard not to laugh when the catsup bottle made farting noises. I can’t help but praying that when I have children that the Lord helps me teach them respect and generosity the way that my friends have.

I will miss my friends but am thrilled by their obedience to God’s call. I cooked the easiest crockpot version of French Dip known to man hoping to send them off well. I advise you to cook this for your friends. Bread, cheese, and juicy meat go fabulously with friends– and apparently some children.

French Dip


  • 4 lbs roast meat
  • 2 cans (10.5 oz) beef broth
  • 1 can (10.5 oz) French Onion Soup
  • Hoagie Buns
  • Your choice of cheese (I happen to be fond of provolone, but I am no cheese connoisseur)

What goes down:

  1. First put the meat in the crockpot. Pour the cans of beef broth and French onion soup on top of the meat. Let cook on low for 7-8 hours.
  2. Shred the meat 30 minutes before eating.
  3. To melt your cheese, put the bread with the sliced cheese in the oven at 200 degrees until the cheese is your preferred melty goodness (or about 10 minutes)


Adapted from: Smashed Peas and Carrots


Enchilada Casserole

We all have those meals that taste like childhood. Or is that just me? Anyways, enchilada casserole has always been my favorite- even before I admitted to loving onions. It is simple to make and I am sure can be prepared ahead of time; although I personally have not attempted to. I hope to someday learn how to make my own tomato sauce and tortillas to take this casserole to the next level. But for now I leave you with my enduring favorite: Enchilada Casserole

Enchilada Casserole

*the casserole actually looks more like lasagna when it is in the dish, I however, do not have great getting-the-food-out-of-the-dish-skills. Alas, here is my best picture.


  • 2 8-oz cans of tomato sauce
  • 16 oz water
  • 2 medium onions, chopped and divided
  • 2 small hot peppers, chopped (optional)
  • 12 tortillas
  • 1 1/2 lbs. ground beef or turkey
  • 1 lbs. sharp cheddar cheese, shredded and divided into three sections
  • 1 tsp salt
  • 1 tsp garlic
  • 1 tsp chili powder

What goes down:

  1. Combine tomato sauce, water, 1 onion, hot peppers, salt, garlic, and chili powder in a saucepan. Bring to a simmer.
  2. Preheat over to 400 degrees.
  3. Cook remaining onions and meat until done. Drain.
  4. Divide the meat into 3 approximate portions.
  5. To assemble, cover the bottom of an ungreased pan with a layer of 4 tortillas. Layer with one portion of meat, approximately 1/3 of the sauce mixture, and one portion of cheese. Repeat until all ingredients are added and cheese is on top.
  6. Bake at 400 degrees for 15-20 minutes.

Source: My Lovely Mother’s Kitchen

Happy Cooking!

First Ever Blog Post!


I am so very exited for my very first post to finally be published. This is something I have been thinking about for a  long time. I love food and reading food blogs, so this seems like the best next step. Why not get organized and keep all my favorite recipes and kitchen explorations in one fanciful place?

My plan is to post a new recipe (or a story of some tragic kitchen disaster) every few days.

I know I am lucky to be married to such a fantastic man for a thousand reasons, but one in particular  is his easy-going-I’ll-eat-anything food palate. His very favorite meal is one of the first that I ever made after we got married. And I made it because it sounded fast and easy.


Ranch Chicken- I know many bloggers have written about Ranch Chicken- but I feel that as often as I make this dish, it seems like a fantastic place to start.  I do make the recipe a bit differently than others because I’m a big lover of ooey-gooey melted cheese. Who isn’t? Mmmm, melted cheese. I also use frozen chicken tenderloins rather than breasts because tenderloins are usually what I have in my freezer.


Here’s how I do it:


  • 3/4 cup crushed cornflakes
  • 1 envelope of ranch salad dressing
  • 1/2 cup of butter
  • 2 pounds boneless skinless chicken breast halves
  • 1/4 cup of grated Parmesan cheese
  • 1/2 cup of shredded Parmesan cheese

What goes down:

  1. Preheat oven to 350 degrees.
  2. Mix cornflakes, ranch salad dressing, and Parmesan cheeses in a shallow bowl.
  3. Melt the butter in a second shallow bowl.
  4. Roll chicken in butter and then the cornflakes mixture. Place in a 9×13-inch pan. *There is always extra left in the cornflakes mixture so I just dump some right on top of the chicken in the pan. I also often use frozen chicken and use the exact same procedure except I raise the temperature to 375 degrees. The mixture may not stick as well to the frozen chicken, but the finished project still tastes fantastic.*
  5. Bake, uncovered, at 350 degrees for 45 minutes or until juices run clear.
  6. Enjoy!

Slightly Adapted From: Taste of Joy: and a Little Bit of Chocolate 

I hope that you try and fall in love with Ranch Chicken like my sweet hubs! Happy Cooking!