The Beauty of Heaven Given to Us

The Beauty of Heaven Given to Us

I love to hear the rain,

a beauty from Your reign.

The thunder is sounding from the Heavens so high.

I see Your light shining through the sky.

How beautiful the sky, the deepest shade of blue,

Created by One so true.

You have looked down to us from above,

and through such beauty shown Your love.

Through so much color, the sound of the rain, the feel of the wind...

Thank You for Your gifts. I am glad it was to us where You chose to send.

What a masterpiece You have created!

How beautiful You are!

Let us never be seperated!

Copyright © by Kristina L. Sitler

All rights reserved.



This is the first poem I have written in 7 years +. I was sitting last night watching the storm out my bedroom window and was inspired by the beauty of the storm. I just began to thank the Lord for giving me the gift of being able to see and hear His beauty in His creation.

RECIPE MONDAY!!!

As you probably already know, it is Recipe Monday! April is the month for the Outdoor Grill. Today with have fish fillets with zucchini on the side. Enjoy and let us all know how you liked it as well!!!

Orange Roughy with Tartar Sauce (courtesy of Michelle Stromko, MD)

6 orange roughy fillets (6 oz each)
1 Tbsp seafood seasoning
2 Tbsp butter, cubed

Tartar Sauce:
2/3 cup chopped dill pickles
1/2 cup mayo
3 Tbsp finely chopped onion
Dash of pepper

Place 3 fillets on each of two double thickness of heavy-duty foil (about 18in square). Sprinkle each with seasoning; dot with butter.

Fold foil around fish and seal tightly. Grill, covered, over medium heat for 10-15 min or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

In a small bowl, combine the sauce ingredients; serve with fish.


Side dish:  Grill Zucchini or Yellow Summer Squash (courtesy of me)

Cut your zucchini/squash down the center lengthwise.

Make several shallow cuts across the open side.

With a cooking brush spread melted butter over the open side of the zucchini/squash. Then sprinkle with Lowry's seasoned salt.

Place on the grill and cook until tender. Place open side up and then turn once or twice.

RECIPE MONDAY!!!

Recipe Monday!!!

I know I am a little later than normal in posting this week's recipe. I haven't been feeling well and had a doctor appointment and etc.. Anyways, as I have stated before, April will be the month for Outdoor Grilled items. Let us know how you like the recipe and feel free to share some recipes of your own.

Mango Shrimp Pitas (courtesy of Beverly O'Ferrall, MD)

1/2 cup mango chutney
3 Tbsp lime juice
1 tsp grated fresh gingerroot
1/2 tsp curry powder
1 lb. uncooked large shrimp, peeled and deveined
2 pita breads (6 in), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced

In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from the shrimp. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.

Fill pita halves with lettuce, tomato, and shrimp; spoon over reserved chutney mixture over filling.

RECIPE MONDAY!!!

Today is the last day in March meaning that today will be the last of the Breakfast recipes and April will be the month for Outdoor Grilled Items. As always, try out the recipe and let us know your opinion and suggestions on how to change it up. If you have a recipe you would like to share then please do. Also, if you are new to this page and are wondering why I chose the username 'lampstandbythefire', then check out my first blog on February 3, 2011 titled I am the wick... Just locate the Blog Archive at the bottom of the right column.


Baked Apple French Toast (courtesy of Beverly Johnston, Wisconsin)

20 slices French bread (1 inch thick)
1 can (21 oz) apple pie filling
8 eggs
2 cups milk
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tbsp corn syrup

Arrange 10 slices of bread in a greased 9x13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon, and nutmegt. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 min before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.

Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.

RECIPE MONDAY!!!

As you may know, March is the month for Breakfast foods. Next Monday will be our last week for Breakfast recipes and April will start the month for Outdoor Grilled Items.
If you have any recipes you would like to share then please let us know!

Gourmet Scrambled Eggs (courtesy of Diana Bird, VA)

8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayo
1 Tbsp snipped chives
1 Tbsp minced fresh basil
1 Tbsp butter

In a small bowl, whisk the eggs, Parmesan cheese, mayo, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.

RECIPE MONDAY!!!

March is the month for Breakfast recipes, so here is what we have today:

Lemon-Blueberry Muffins (courtesy of Taste of Home magazine)

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup 2% milk
2 Tbsp lemon juice
2 tsp grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
Dash salt
2 cups frest or frozen blueberries

GLAZE:
1-1/2 cups confectioners' sugar
2 Tbsp. lemon juice
1 tsp butter, melted
1/4 tsp. vanilla extract


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups 3/4 full. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

*If using frozen blueberries then use without thawing to avoid discoloring the batter.*



As usual, try out the recipe and let us know how you liked it. Also we would love to hear any variation of this recipe you may have.

RECIPE MONDAY!!!

Beginning of March means Breakfast Foods...So to start the month we have Ham 'n Cheese Omelet Bake.

Ham 'n Cheese Omelet Bake (courtesy of Pillsbury recipes)

1 (10 oz) box Green Giant Frozen Broccoli and Cheese Flavored Sauce
1 (10.2-oz) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 tsp dry ground mustard
Salt and Pepper to taste
2 cups cooked ham
1/3 cup chopped onion
1 cup shredded cheese
1 cup shredded swiss cheese
1 (4.5 oz) jar Green Giant sliced mushrooms, drained

Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 min, rotating pouch 1/4 turn once halfway through microwaving. Set aside and cool slightly.

Meanwhile, spray bottom only of 13x9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly to sprayed dish.

In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all buscuit pieces are covered with egg mixture.

Bake at 350 for 40-50 min or until edges are deep golden brown and center is set. Let stand 10 min before serving. Cut into squares.


Let us know how you liked the recipe! Again, if you have a recipe you would like posted on Recipe Monday then let me know and I will post your name/blog and recipe.