Archive for January, 2010

Raise up Holy Hands

When Elijah was about 9 months old we introduced him to the praise song, Raise up Holy Hands. We hadn’t sung it for a while and then just yesterday Aaron started playing it on the guitar and singing it, immediately he raised his hands as if he was praising the Lord. Here’s our little guy, raising up holy hands:

He’s got his “I’m really into this” face on! 🙂

He got his praise on all around the living room!

Of course, we do have our silly moments too!

Elijah LOVES using daddy as an amusement park ride! Of course, Daddy doesn’t mind!

One of Elijah’s favorite activities is to open and close our front door. Of course, it is much more fun when Mommy is on the other side of the door. He thinks it is hilarious to “close mommy out.” Lots of fun!

Our little baller. Aaron can hardly wait to get him a hoop.

This picture reminds me of my days working with urban youth…Elijah’s like “Sup, ya’ll?”

My sweet little guy!


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The story of one whole chicken…

So, one of my unofficial New Year’s Resolutions is to spend less and be more efficient with what I do spend. I say “unofficial” because I really just made this resolution this week.

On Tuesday I went to Costco and purchased two fresh whole chickens for $8.24. I froze one of them and then decided that I would try to make as many meals from one chicken as possible.

Tuesday night I baked the whole chicken in a 9 x 13 baking pan with salt, pepper, butter and a few other spices. I baked it for about 1.5 hours covered and then 30 minutes uncovered. It turned out perfect. I cut all the chicken off the bone and saved the bone. That night we had some of the chicken with carrots, broccoli, and biscuits.

After dinner, I took the bones, placed them in a medium sized stock pot, covered them with water, and let them simmer for 2 hours…the result was about 7-8 cups of chicken broth.

Wednesday night I made Chicken Tortilla Soup. It was DELICIOUS! Using some of the leftover chicken and some of the broth, it made the best soup (I’ll include the recipes below).

Thursday night I made Chicken Biscuit Pie. This was my last meal with the chicken (I saved and froze 2 cups of broth). Again, it was a great success!!

Aaron LOVED all three meals!

Here are the recipes for the Tortilla Soup and Chicken Biscuit Pie:

Tortilla Soup:


  1. 1 onion, chopped
  2. 2 Tbsp minced garlic
  3. 1 tablespoon olive oil
  4. 2 teaspoons chili powder
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon cumin
  7. 1 (28 ounce) can crushed tomatoes
  8. 3 Cups Chicken Broth
  9. 1 1/2 cups whole corn kernels, frozen
  10. 1 (4 ounce) can chopped green chile peppers – (I didn’t have this so I didn’t include it.)
  11. 1 (15 ounce) can black beans, rinsed and drained
  12. 1/4 cup chopped fresh cilantro – (I used 1/8 Cup of dried cilantro)
  13. 1.5 Cups of cooked chicken, shredded or cut up
  14. crushed tortilla chips
  15. shredded Monterey Jack cheese
  16. chopped green onions


  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Chicken Biscuit Pie


  1. 1/3 cup butter
  2. 1 onion, chopped
  3. 1/3 cup all-purpose flour
  4. 1 1/2 cups chicken broth
  5. 2/3 cup milk
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 1 cup frozen corn
  9. 1 cup frozen chopped broccoli
  10. 2 cups cooked, shredded chicken meat
  11. 2 cups all-purpose flour – (I used Bisquick instead of making biscuits with the following ingredients)
  12. 2 1/2 teaspoons baking powder
  13. 3/4 teaspoon salt
  14. 5 tablespoons shortening
  15. 3/4 cup milk


  1. Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
  2. In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
  3. In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
  4. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Here are the links to the recipes that I used. I modified them slightly to fit my tastes and what I had in the house, but this can be a reference if you want to try them:

Chicken Tortilla Soup: http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-I/Detail.aspx

Chicken Biscuit Pie: http://allrecipes.com/Recipe/Chicken-Biscuit-Pie/Detail.aspx

That $4 chicken went a LONG way…and I still have 2 cups of Chicken broth in the freezer!!

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