Harvest Crusade 2010 is almost here!

We at Monica's Munchies are getting ready to head up the makeshift kitchen at the Harvest Crusade....formerly known as the "Summer Harvest Crusade" hahah...it took me forever to drop the word summer!

We are going to be cooking food for the maintenance team and a few others! On our list of food to make is:

Chicken Teriyaki Bowls w/ vegetables; Spaghetti with meatsauce and BBQ'd Italian Sausages; Melissa's Enchilada Burritos; and a Salad Bar to boot!!

Please keep us in your prayers and God willing all will go well and we will be posting some of our recipes!! Blessings to you all....

Luv2u! <3 Monica's Munchies

Sooo funny!

Roasted Chili De Arbol Salsa! Ole!

                                  Roasted Chili De Arbol Salsa from Girls Talk Class July 17th, 2010

12-15 Roma Tomatoes (note: have a few extra tomatoes in case salsa is stinkin hot! hahaha!

1 Brown, white or purple onion, peeled and cut in 1/2

1 Jalapeno (for flavor)

Spread these out on a cookie sheet and roast for 35-40 minutes at 400 degrees. 

Tomatoes and jalapeno should be blistered or at least skin broken.  Onion browned. Not blackened!

Dried Chili de Arbol

1 Onion, cut in 1/4's

5 Cloves of Garlic, peeled

Water to cover

In the meantime place 1/2 of a handful of dried chili de arbol pods in a pot of water with another onion.  Add garlic.  Simmer for about 15 minutes.  

Cool all veges a little bit and place in blender. (Note: Cooling keeps it from exploding, always use a towel or hot pad over the top of blender when blending something warm.  Be sure to take stems off of chili before you place in blender.  Process in batches if neccessary.)  Hit liquify button for two minutes.  There should not be any big pieces of chilis seen.  Add one whole bunch cilantro, just cutting off the very bottom of stems, some of the stem can be added.  

Pour in a bowl and add garlic sea salt to taste, should lightly cover top of salsa about 2x's. 

Enjoy Monica's Munchies Roasted Salsa on everything...keep in mind anytime it's too stinkin hot simplyt add more roasted tomatoes, cooked garlic cloves and cilantro as needed.   

Enjoy and be blessed this summer!

Monica's Munchies <3

Side Dishes for Monica and Melissas Cooking Class! Spanish Basmati Rice and Black Beans; Basmati Rice for Shrimp Stir Fry, and B

Recipe #3 Monica and Melissa’s Cooking Class!

Serves family of 4-6

Basmati Spanish Rice

2 c. Basmati Rice (Note: Equals 4 cups of cooked rice)

2 -15 oz. can unsalted Chicken broth or stock (Note: Stock is richer because it is made from simmering chicken with their bones, broth is made from just simmering the chicken)

½ can Tomato Sauce (Optional: For a spicy treat use ¼ of a can El Pato Sauce, a very spicy Mexican tomato sauce)

(Your broth and tomato sauce should equal 4 cups of liquid)

1 small Onion, chopped finely

3 cloves Garlic, minced

1-2 pats of butter

2-3 tbsp. Canola oil

Garlic Sea Salt and Pepper to taste (Note: you can add chicken boullion instead of salt!)

¼ bag frozen mixed vegetables for color and a sweet bite!

Use a heavy bottomed pan that has a good lid, heat to medium, add oil and butter. Add onions, sauté for a couple of minutes. Add garlic, sauté another minute. Add Basmati rice, sauté until lightly browned. Add chicken broth, tomato sauce, garlic sea salt and pepper to taste.

(Note: Don’t be afraid to taste liquid for saltiness.)

Add ¼ bag mixed vegetables

Bring to slight boil, cover and lower heat. Cook for 20 minutes

When done, let it set for 10 minutes without fluffing. (Note: Check it after 10 minutes, if for any reason some of the rice is not completely cooked, add ¼- ½ can of chicken broth, allow rice to cook 5-10 minutes longer.) Enjoy!



Recipe #6 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Fragrant Basmati Rice

2 c. Basmati Rice (Note: Equals 4 cups cooked rice)

4 c. Water

2 Tbsp. Butter

Sea Salt

Add butter and a pinch of salt to 4 cups of water, bring to a boil. Add 2 cups Basmati rice, bring to a boil again. Turn down to low and cover. Cook for 20 minutes. Allow to sit for 10 minutes.

Add to hot rice:

3 Green onions, sliced

Handful of Cilantro, minced

Optional: 1 Jalapeno, deveined, seeded, and chopped or hot chili oil for each individuals taste!

Cover and set aside until ready to use!

Enjoy this side dish with any Chinese food you make!



Recipe #4 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Melissa’s Black Beans

2-15 oz. cans Black Beans (undrained, you may prefer no salt in order to add your own sea salt)

1-2 Jalapeno Peppers (deveined, seeded, and chopped. For heat leave some of veins and seeds)

Granulated onion (to taste)

Garlic Powder or Garlic Sea Salt (to taste)


Take the 2 cans of black beans (she prefers S &W brand), pour them into a medium sauce pan. Do not drain. Sprinkle in granulated onion and garlic powder to taste. (If beans are no salt added, add garlic sea salt) Devein, seed, and chop 1-2 jalapeno peppers. (If you like it spicy leave the veins and seeds!) Add to the beans.

Simmer for 20 minutes. Serve in bowls! (Note: Use a slotted spoon to add beans to Nachos; Tostadas or Southwestern Salads)

Enjoy! Luv2u! <3 Monica's Munchies

Roasted Shrimp Stir Fry!

Recipe #5 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Roasted Shrimp with Stir Fried Vegetables

For Shrimp:

2 lb. bag raw frozen P&D Shrimp Kirkland Brand, Costco (Note: Or from the fish counter @ market of choice)

Olive Oil

Sea Salt and Freshly Ground Pepper

4 Cloves Garlic, minced

Optional: Red Pepper flakes

Defrost shrimp in refrigerator overnight or in colander with cold running water.

Pat shrimp dry with paper towel.

Line a cookie sheet with aluminum foil. (For easy clean-up!)

Place shrimp in a pile on cookie sheet and drizzle with olive oil. Sprinkle with minced garlic, sea salt and pepper.

Optional: Sprinkle with red pepper flakes.

Mix together

Spread out in single layer on cookie sheet. No overlapping.

Roast in 400 degree oven for 7 minutes.

(Note: When they are done they will turn pink and opaque (white). Overcooking will make them tough.)

Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!

Place cooked shrimp in a bowl and set aside until needed.


Stir Fried Vegetables and Stir Fry Sauce

1 Red Onion, chopped

2 ea. Crook Neck Squash (yellow) and Zucchini (Italian Squash), chopped

2 Carrots, peeled, chopped; pre-steamed

2 handfuls of Green Beans, chopped into thirds; pre-steamed

1 bunch Asparagus, bottom peeled, chopped into thirds; pre-steamed

(Note: Use your steamer or pot to pre-steam vegetables in order to keep them crisp and to cook them to perfection!)

1 pkg. Button Mushrooms cut in half (Note: Choose your favorite mushroom)

4 cloves Garlic, chopped

4 Tbsp. Canola oil/1-2 tsp.Toasted Sesame oil (Trader Joes)

1 bottle light Soy Sauce (Trader Joes)

1-2 bottles Hoisin Sauce (Trader Joes)

1 bottle Hot Chili Oil (Trader Joes)

Blistered Unsalted Peanuts (Trader Joes) (Note: Open package, add your own sea salt, shake)

(Note: Make this recipe your own by adding your favorite vegetables!)

Heat wok and add canola oil and 2 teaspoons toasted sesame oil. Bring to a smoking point.

Add onion and stir fry quickly for a minute. Use 2 wooden spoons to stir.

Add both squashes. Stir fry for 1-2 minutes. Add mushrooms. Stir fry for 1 minute. Add pre- steamed vegetables: carrots, green beans, asparagus and the garlic. Stir fry for 1-2 minutes.

Add cooked shrimp, reheat only, don’t overcook.

Turn down the heat to simmer, add ½ of the bottle of soy sauce and 1 bottle Hoisin sauce. Mix thoroughly and heat through. Serve over Fragrant Basmati Rice.

Top with fresh cilantro, sliced green onions and Trader Joes unsalted blistered peanuts.

(Optional: Drizzle the hot chili oil over the top for an extra kick!)
Enjoy!  <3 Monica's Munchies!

Roasted Fajita Shrimp Tacos by Melissa

Recipe #2 Monica and Melissa’s Cooking Class!
Serves family of 4-6!

Roasted Fajita Shrimp Tacos

1 package Lawrys Fajita seasoning mix (Easy note: you can sprinkle any bottled fajita seasoning directly onto your shrimp)

2 lb. bag raw frozen P & D Shrimp Kirkland brand, Costco (Note: Or from the fish counter@ market of choice)

½ head of Cabbage shredded

1-2 bunches Cilantro, minced

1 Jalapeno deveined, seeded and chopped

Juice of 1 Lime

Corn Tortilla (mini if preferred)

Salsa, Crema (sour cream), Queso Fresco for topping off

Defrost shrimp in refrigerator overnight or in colander with cold running water.

Pat shrimp dry with paper towel.

Line a cookie sheet with aluminum foil. (For easy clean-up)

Place shrimp in large baggie and add fajita seasoning mix, continue by following the directions on packet.

Marinate for15-20 minutes.

Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!


Prep work to be done while the shrimp is marinating:

1. Shred ½ a head of cabbage and place on a plate.

2. Mince a handful of cilantro, toss with cabbage.

3. Devein and seed 1 jalapeno, chop and toss with cabbage.

4. Juice 1 lime and pour over cabbage. Set aside

Finishing up Fajita Shrimp:

With slotted spoon take shrimp out of bag, draining a little. Place shrimp directly on cookie sheet, in single layer. (No overlapping!)

Roast in oven at 400 degrees for 7 minutes.

Heat tortillas, rough chop Fajita Shrimp, place in tortilla with cabbage mixture.

Top with Crema (sour cream), Salsa, and Queso Fresco (Note: You can find this cheese and the crema in the refrigerated case next to regular cheese at the market!)


Serve with Basmati Spanish Rice and Melissa’s Black Beans for a complete meal…don’t forget the Mexican Sweet Bread for dessert!

Luv2u! <3 Monica's Munchies

Recipes from the Girls Talk @ Harvest Christian Fellowship, July 17th 2010 Roasted Shrimp Cocktail and Cocktail Sauce!

Recipe #1 Monica and Melissa’s Cooking Class!

Serves family of 4-6

Roasted Shrimp Cocktail:

2 lb. bag raw frozen P&D Shrimp Kirkland brand, Costco (Note: Or from the fish counter@ market of choice)

Olive Oil

Sea Salt and Freshly Ground Pepper

Optional: Red Pepper flakes/ 4 cloves garlic, minced

Defrost shrimp in refrigerator overnight or in colander with cold running water.

Pat shrimp dry with paper towel.

Line a cookie sheet with aluminum foil. (For easy clean-up!)

Place shrimp in a pile on cookie sheet and drizzle with olive oil. Sprinkle with sea salt and pepper.

Optional: Add red pepper flakes and minced garlic for pizzazz if desired.

Mix together

Spread out in single layer on cookie sheet. No overlapping.

Roast in 400 degree oven for 7 minutes.

(Note: When they are done they will turn pink and opaque (white). Overcooking will make them tough. All proteins continue to cook when taken off their heat source.)

Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!

Place cooked shrimp in a bowl and chill while making your cocktail sauce.

Cocktail Sauce (Ina's Recipe with added Siracha!):

1/2 cup chili sauce

1/2 cup ketchup

3 tablespoons prepared horseradish

2 teaspoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Siracha Sauce

Combine and serve with shrimp.

(Easy Note: Use your favorite store band of cocktail sauce if preferred!)

Luv2u! <3 Monica's Munchies

Wise Leader List from Nehemiah!

Nehemiah exhibited many characteristics necessary for effective leadership. Donald K. Campbell 

1. He established a reasonable and attainable goal.

2. He had a sense of mission.

3. He was willing to get involved.

4. He rearranged his priorities in order to accomplish his goal.

5. He patiently waited for God’s timing.

6. He showed respect to his superior.

7. He prayed at crucial times.

8. He made his request with tact and graciousness.

9. He was well prepared and thought of his needs in advance.

10. He went through proper channels.

11. He took time (three days) to rest, pray, and plan.

12. He investigated the situation firsthand.

13. He informed others only after he knew the size of the problem.

14. He identified himself as one with the people.

15. He set before them a reasonable and attainable goal.

16. He assured them God was in the project.

17. He displayed self-confidence in facing obstacles.

18. He displayed God’s confidence in facing obstacles.

19. He did not argue with opponents.

20. He was not discouraged by opposition.

21. He courageously used the authority of his position.

Walvoord, John F. ; Zuck, Roy B. ; Dallas Theological Seminary: The Bible Knowledge Commentary : An Exposition of the Scriptures

Praying to be the same type of effective leader in my home, ministry, and where ever I find myself!

I can not wait to meet Nehemiah in heaven!  <3