It’s hard to believe that I have been in my new job for 2 full months now. Six trips, 4 new cities, 2 new states and many new people and experiences later and I am completely in love with my new position. I knew things in my previous position were bad but after being out and realizing how different things can really be has brought a new understanding to me of just how much that place was swallowing me alive and not giving me the growth or continued experience I needed in order to succeed.

This week I have begun building a marketing plan…yep, I’M building a marketing plan for an entire brand all by myself! It’s one of those things that I have always wanted the opportunity to do and no matter how much I have voiced the need and want to actively participate, I have not been able to and truthfully it was almost as if they had brainwashed me to think that I couldn’t. Today, I began the process of proving to myself that I CAN do it and I’m happy to report that I’m actually VERY capable of putting together a full marketing plan, that I am due to present to the president of the company on June 6.

The cool thing is that I have secretly always wanted to be in a marketing consultant type of role and this job plops me right in that kind of a position while at the same time still getting to do the things that I love – like launching new products.

Beyond just this job, we have found a house that is SO “Sean and Julie” and after several weeks of battling through the loan process, we found out yesterday that we are officially approved and everything was sent to the title agency to be written up, so hopefully, Monday or Tuesday we will be homeowners of a full house! Not a condo but a full house, with a yard, a garage, a basement, three bedrooms, a loft, a living room AND a family room, 2 1/2 baths, a large kitchen, all for us!

Today is one of those days where I just feel absolutely blessed! Seriously, I found myself beaming from ear to ear at several different points today. God has been so good to us. Yes, there have been trials and He continues to teach us patience so we continue to practice to wait on Him but there are so many things right now where He is just showing me how much He knows the desires of my heart. Even saying it takes my breath away…that a God so big, so inundated with requests and so magnificent takes time to know my every thought, my every desire and my every prayer.

Thank you Lord for listening. Thank you for brining me through the trials and for pouring your blessings out on me.

A really good recipe, I think I might have gotten this out of Redbook or Fitness magazine. Really refreshing and even though they are fried in oil it isn’t a real heavy dinner.

SERVES: 4 PREP: 15 minutes COOK: 15 minutes

1 cucumber, peeled and chopped
1 clove garlic, finely chopped
2 tablespoons, flat leaf parsley
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Grated peel and juice of 1/2 lemon
Salt and pepper
3/4 cup sour cream
12 small corn tortillas (I’m not a fan of corn tortillas so I use regular, regular also kept their shape better)
1 16 ounce can spicy refried beans
1 1/2 cup grated pepper jack cheese

1. Make Cucumber Salsa: In a medium bowl, stir together cucumber, garlic and parsley. Stir in 2 teaspoons olive oil and lemon juice. Add 1 teaspoon salt and 1/2 teaspoon pepper.

2. Add lemon peel into the sour cream

3. Heat large skillet over low heat. Soften each tortilla in the skillet for about 15 seconds one act side. Place tortilla on a work surface and spread each with 2 tablespoons refried beans, sprinkle with paperback cheese. Roll up the tortillas to resemble cigars.

4. Using the same skillet, heat 1 tablespoon olive oil over medium high heat. Working in 3 batches and using the remaining oil, fry the Taquitos, turning until crisp and brown, 3-4 minutes. Drain on paper towels. Serve the taquitos with the lemony sour cream and the cucumber salsa.

OTHER OPTIONS:
SPICE up the salsa by stirring in 1 finely chopped jalapeño chile

KEEP the taquitos warm in a 200 degree oven until ready to serve

CUT fat and calories by skipping the oil and making quesadillas instead. Sandwich the filling between 2 tortillas and heat in the skillet just until browned.

Another REALLY good recipe, compliments of my Food Network magazine! Seriously, if you do not get this magazine, YOU SHOULD!

ACTIVE: 30 minutes TOTAL 30 minutes (plus time in slow cooker) SERVES: 4 (with leftovers)

2 tablespoons oil
1 5 to 6 pound first cut or flat cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12 ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
brioche rolls, split open and toasted
Coleslaw for serving

1. Heat the oil in large skillet over medium-high heat. Season brisket with salt and pepper, then brown on all sides, about 10 minutes, adding garlic in the last 2 minutes. Transfer the meat and garlic to slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan, add the beer mixture to the slow cooker. Nestle celery around the meat.

2. Mix brown sugar, tomato paste, vinegar, mustard and soy sauce, paprika and bay leaves in a glass measuring cup or bowl. Pour over the meat and cook in slow cooker on low setting for 8 hours (our slow cooker is weird and typically it only takes 4 hours on low). If you have never cooked corned beef brisket before it stays pink.

3. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice. Serve on brioche halves with coleslaw; drizzle with cooking liquid and eat the sandwich with a fork and knife!

YUMMY!!!

Tried my hand at making my on Thai! Thanks to my Food Network Magazine…LOVE THIS MAGAZINE!

ACTIVE: 35 minutes TOTAL: 40 minutes SERVES: 4

1 pd thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles (got mine at Whole Foods)
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime (this was too much lime for me, couldn’t probably done half)
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeño peppers, seeded and roughly chopped (wear gloves!)
2 shallots, roughly chopped
3 tablespoons fish sauce (sounds gross but just use it!)
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

1. Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4” wide strips.

2. Puree the cilantro, lime zest and juice, garlic, jalapeños, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down sides as needed. (I used our blender)

3. Heat 3 tablespoons peanut oil in large skillet over high heat. Add half the cilantro mixture and stir fry 1 minute. Add the pork and stir fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon of peanut oil, add green beans and stir fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Compliments of my Pampered Chef 29 minutes to dinner recipe book – SUPER YUMMY! and a new favorite!

2 tsp vegetable oil, divided
1 lb boneless beef top sirloin steak, cut 1/2” thick
2 medium carrots, peeled
1 medium red bell pepper
4 green onions with tops
1/2 tsp thai red curry paste (more if you like it spicy!)
3 pouches cooked white rice or 6 cups cold cooked white rice
3/4 cup peanut sauce
1/2 cup dry roasted peanuts
1 tsp salt
1/2 tsp coarsely ground black pepper

1. Prepare and cook steak
Add 1 tsp of the oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering. Cut steak crosswise into strips. Add steak to skillet and cook and stir 3-4 minutes or until outside surfaces of steak are no longer pink, Remove from skillet, set aside and keep warm.

2. Prepare vegetables and cook rice and vegetables
Cut carrots into julienne strips. Thinly slice bell paper and green onions. Add remaining 1 tsp oil and curry paste, cook 1-2 minutes or until fragrant. Add rice and vegetables to skillet, cook 3-4 minutes or until rice is coated with oil and vegetables are tender.

3. Finish and serve
Add steak, sauce, peanuts, salt and pepper to skillet. Cook 1-2 minutes or until heated through, stirring constantly.

Makes 6 servings! Great as left overs : 0 )

Serve with egg rolls, edamame and an asian salad!

Special shout out to the Warners who let me test this recipe on them!!