Sew God's Grace

Almost every Tuesday is "Taco Tuesday" at our house.  I love it because, well, I love tacos.  Also, I don't have to think about what we are going to eat for supper that day! I have adapted my recipe for taco seasoning from this one  here. 1/2 cup chili powder 1/8 cup onion powder 1/8 cup ground cumin 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon sea salt 1 1/2 tablespoons oregano 1/8 teaspoon each cayenne pepper and chipotle pepper powder, optional Place all ingredients in mason jar with a lid and shake well. I use a heaping tablespoon per pound of meat and add 1/4 to 1/2 cup of water; adjust to your preference! To make chicken for tacos, I place frozen chicken breasts in the crockpot, add seasoning and some coconut oil (about 2 Tablespoons for 3 pounds meat), and cook on high for 3 - 3 1/2 hours.  Then Ishred the chicken in my Kitchenaid mixer and put it back in the crockpot on "warm" until we are ready to eat.  I like to make e...

This recipe takes me back.  When I was growing up, it was a special day when Grandma would make chocolate waffles .  We would eat them with vanilla ice cream drizzled with this caramel sauce. Please note that this makes a very thin sauce.  If you want it thicker, double the cornstarch. Here's the recipe: 1/4 cup butter 1 cup brown sugar 1 tablespoon cornstarch dissolved in 1 cup cold water 2 teaspoons vanilla extract Melt butter in heavy sauce pan.  Add brown sugar, then cornstarch and water mixture.  Bring slowly to a boil, stirring often.  Remove from heat and add vanilla before serving.  Serve warm. I let mine cool a bit and then put it in a plastic container and stored in the refrigerator.  The butter will separate upon refrigerating.  Simply warm it up in the microwave before serving. Serve this over chocolate waffles and/or some homemade vanilla ice cream ! Looking for other ice cream toppings?  Check out thi...

I started eating a mostly Paleo diet over a year ago.  Ever since, I have had a salad, a somewhat ridiculously big salad, almost every day.  Since it is difficult to find a store bought salad dressing without added sugar, I started making my own salad dressing.  I have tweaked the recipe from the original found here , so I thought it was time to post it! Basalmic Vinaigrette Salad Dressing (adapted from Paleo Leap Basalmic Vinaigrette Recipe ) 3/4 cup basalmic vinegar 3/4 cup olive oil 1 teaspoon oregano 1 teaspoon garlic powder 1 to 1 1/2 teaspoons ground mustard salt and pepper, to taste Mix all ingredients in a jar or dressing container (I like this one !) and shake well.  I go through mine fairly quickly, so I store it on my counter top.  If you don't eat salad as often as I do, you may want to store it in the fridge.  The olive oil will solidify in the fridge, so let it come to room temperature before serving. Variation:  subst...