Caramelized Onions

Sept. 21, 2021, noon


What's the big deal about caramelizing onions?

They will take your dinner from good to great with very little effort!

They can be spread on a slice of baguette for a quick appetizer, mixed into sour cream and mayonnaise and made into a dip, piled on a burger or sandwich, used in a stir-fry, added to a bowl of pasta, a casserole, or a braised dish or made into a soup – think French Onion Soup.
All you need is a little butter or olive oil, a pan and some time.

What kind of onions can you caramelize? Any onion, white, yellow, Vidalia, red, however the red onions are much darker in color and really look great on pizza and salads.

How many can you caramelize at one time? 4 or 5 depending on the size of your pan. Cook extras because they last in the refrigerator a week and they freeze very well, and they heat up easily and are so versatile.

What kind of pan should you use? A cast iron skillet, stainless steel skillet, or a Dutch oven is b...


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New Leadership and New Topic!

Sept. 3, 2021, 1:36 p.m.


 

This semester we will have three new ladies In leadership - Valerie Paul, Kathy Coltrin, and Elaine Graber. I am very excited to welcome them to DD and I hope you will make all of them feel welcome. They all have a heart and a call to mentor women and to help them live out the gospel In their homes.
This semester we will be learning how to raise godly children In an ungodly culture using the video series by Tony Evans called Raising Kingdom Kids. We will have time for discussion so bring your questions and we will sprinkle in some speakers.
I cannot wait to see all of your faces on September 14, at 9:30 a.m.!

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We're Back!

July 17, 2021, 5:22 p.m.


Divine Design is coming back in September!  I am so excited to see you ladies again!  I hope each one of you will be back.

We start on Tuesday, September 14, 2021, at 9:30 a.m. at Tallowood Baptist Church.  Childcare will be provided.

I hope you will be there and will bring a friend.

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Fresh Herb Sauces

May 12, 2020, noon


These recipes all use fresh herbs which are going to be in season in the spring and summer.  Enjoy!

GREEN CHILI ADOBO SAUCE

This recipe is from Rick Bayless and is very versatile to use as a sauce or a dip.

Here is the recipe:

½ head of garlic, separated into unpeeled cloves
4 to 5 fresh serrano chiles, stems removed
1 large bunch cilantro, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1 large bunch flat leaf parsley, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1cup extra virgin olive oil
2 generous teaspoons sea salt


Set a large (10-inch) skillet over medium heat.  Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic.
If you’re really short on time, you can soften them in a m...


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