As a stay-at-home mom, I often find myself struggling with my own identity. I have to ask myself, what are my hobbies? What is it that I actually enjoy doing when I have down time? What are some of the gifts/strengths that God has given me and how can I use them for His glory?
One thing that I really enjoy right now in this stage of my life is cooking! Recently, I have started making and trying out new recipes. This is a great way for me to use some creativity in putting together meals and it allows me to serve my family and friends too, especially with the number of babies being born at our church.
Every Christmas, my Mom gives me a subscription to Southern Living. It is a really fun magazine and most months I find a new recipe that I want to try.
The following recipe comes from the June 2010 edition and it is very easy. The editor says this is a southern version of a romesco sauce and recommends serving it with shrimp. I am a big fan of the grill during the summertime and we had chicken on hand so, we ate it on top of grilled chicken that was sprinkled with a little Crazy Jane's Mixed-Up Salt (a great seasoning recommended to me years ago by my very fun and fabulous friend Tiffy-Jean). Now, let me warn you, it isn't pretty, but don't let looks deceive you, it's soooo yummy!
Smoky Pecan Relish
Makes about 1 1/2 cups
1/2 cup pecan halves
1 (12 oz.) jar roasted red bell peppers, drained and rinsed
3 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1 garlic clove, minced (I had crushed and it worked fine)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground red pepper
Preheat your oven to 350. Bake pecans in a single layer in a shallow pan for 10 minutes or until toasted. Let cool about 10 minutes.
Pat peppers dry with a paper towel. Combine the peppers, pecans, oil, and remaining ingredients in a food processor.
Pulse about 10 times or until finely chopped. Mixture will NOT be smooth.
Cover and chill 2 hours before serving. Let stand at room temp for about 30 minutes before serving. Spread mixture on top of the grilled chicken. I served it with a bed of olive oil pasta (we mixed some of the sauce in the pasta too) and some marinated cucumbers, which made for a light and delicious summer meal! Enjoy!