God has brought a lot of things our way, including a job that keeps Benji away from home, four days out of the week, while I stay home with the boys teaching their little minds all God wants them to know, all while on a quest to build a home and call it our own, wherever that may be and only time will tell.
And since I don't have a home of my own to share with you here are a few snippets of what I would LOVE to have in the home we build...hopefully sometime next year.
8 oz. boneless beef top sirloin or top round steak
Nonstick cooking spray
1 medium onion, chopped
1 stalk celery, sliced
1 tsp. bottled minced garlic
1 cup water
1 15 1/4-oz. can pineapple tidbits (juice pack), undrained
1 15- to 15 3/4-oz. can chili beans with chili gravy, undrained
1 14 1/2-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
1 Tbsp. packed brown sugar
2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. cayenne pepper
Dairy sour cream (optional)
1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, celery, and garlic. Cook and stir until meat is brown and onion is tender.
2. Carefully stir in the water, pineapple, chili beans with gravy, tomatoes, tomato sauce, brown sugar, chili powder, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. If desired, serve with sour cream. Makes 5 or 6 servings.