God With Us - Living Nativity

04/23/2026

Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

Ingredients:

8 slices sourdough bread (or your favorite sandwich bread)
½ cup shredded mozzarella cheese
1 cup fresh spinach leaves
2 tablespoons grated Parmesan cheese
½ cup ricotta cheese

04/23/2026

04/23/2026

Spicy Cajun Chicken Spaghetti in Creamy Cheddar Parmesan Sauce

Ingredients:
12 oz spaghetti
1½ lbs boneless skinless chicken breasts, sliced
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 tbsp Cajun seasoning
1 tsp garlic powder
salt and black pepper to taste
1 small onion, diced
4 cloves garlic, minced
2 tbsp all-purpose flour
1 cup chicken broth
1½ cups heavy cream
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
chopped parsley for garnish

Directions:

1. Cook the spaghetti in a pot of salted boiling water until tender with a slight bite. Drain and set aside.
2. Season the chicken slices with Cajun seasoning, garlic powder, salt, and black pepper, making sure they are evenly coated.
3. Heat olive oil with a portion of the butter in a large skillet over medium-high heat. Add the chicken and let it cook until nicely browned with slightly crisp edges, then remove and set aside.
4. Reduce the heat to medium and melt the remaining butter in the same skillet. Add the diced onion and cook until soft, then stir in the garlic and let it cook briefly until fragrant.
5. Sprinkle the flour over the mixture and stir continuously for about a minute to form a smooth base.
6. Slowly pour in the chicken broth followed by the heavy cream, stirring well until the sauce begins to thicken.
7. Add the cream cheese and stir until fully melted and smooth.
8. Mix in the cheddar, Parmesan, and mozzarella, stirring until the sauce becomes thick, creamy, and rich with a slight spicy tint.
9. Return the chicken to the skillet, then add the cooked spaghetti. Toss everything together until fully coated in the sauce.
10. Let it simmer briefly so the sauce clings to the pasta, then adjust seasoning if needed.
11. Finish with chopped parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

04/23/2026

Savory Garlic Butter Beef with Creamy Parmesan Linguine 🍝🥩🧄🧀

📋 Ingredients:
1 lb linguine pasta
1 lb ground beef
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon olive oil
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

👩‍🍳 Directions:
1️⃣ Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain and set aside.
2️⃣ Heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned and fully cooked. Break it apart as it cooks, then remove and set aside.
3️⃣ In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
4️⃣ Pour in chicken broth, scraping up the flavorful bits. Let it simmer for 2–3 minutes.
5️⃣ Reduce heat and stir in heavy cream. Add Parmesan cheese, mozzarella, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth and creamy.
6️⃣ Return the cooked beef to the skillet and add the linguine. Toss everything together until fully coated in the rich sauce.
7️⃣ Garnish with chopped parsley and extra Parmesan, then serve hot.

⏱ Preparation time: 5 minutes
⏱ Cooking time: 15 minutes
⏱ Total time: 20 minutes
🔥 Calories: ~550 kcal per serving
🍽 Servings: 4

04/23/2026

Garlic Herb Chicken Penne in Three-Cheese Alfredo Cream

Ingredients:

12 oz penne pasta
1½ lbs boneless skinless chicken breasts, cubed
2 tbsp olive oil
4 tbsp unsalted butter, divided
1 tsp dried rosemary
1 tsp dried thyme
salt and black pepper to taste
1 small onion, chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
1 cup chicken broth
1½ cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 cup grated Parmesan cheese
chopped parsley for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the penne until tender with a slight bite. Drain and set aside.
2. Season the chicken pieces with rosemary, thyme, salt, and black pepper, making sure they are well coated.
3. Heat olive oil with part of the butter in a large skillet over medium-high heat. Add the chicken and let it cook until golden on the outside and fully cooked inside, then transfer to a plate.
4. Lower the heat and melt the remaining butter in the same skillet. Add the chopped onion and cook until soft and slightly sweet, then stir in the garlic and let it cook just until fragrant.
5. Sprinkle the flour over the mixture and stir continuously for about a minute to form a smooth base.
6. Slowly pour in the chicken broth and heavy cream, stirring well until the sauce begins to thicken.
7. Add the cream cheese and stir until fully melted and smooth.
8. Mix in the mozzarella, provolone, and Parmesan, stirring until the sauce becomes thick, creamy, and rich.
9. Return the chicken to the skillet, then add the cooked penne. Toss everything together until evenly coated.
10. Let it heat through for a minute so the sauce clings to the pasta, then adjust seasoning if needed.
11. Finish with chopped parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5

04/23/2026

We have all been there—craving a "proper" steakhouse meal but possessing absolutely zero desire to actually stand over a hot stove or scrub a cast-iron skillet. This slow-cooker hack is the ultimate solution. It delivers that heavy, savory satisfaction with about ten minutes of actual effort.
Slow-Cooker Garlic Butter Beef & Potatoes

This isn't just a meal; it's a low-effort victory. By letting the butter melt slowly into the beef broth and garlic, you create a rich, silky sauce that makes "steak bites" feel like a gourmet event.
Ingredients :

The Beef: 1.5–2 lbs Sirloin steak, cut into bite-sized chunks

The Potatoes: 1 lb small red potatoes, quartered

The Liquid Base: ½ cup beef broth + a splash of soy sauce

The Flavor Trio: A generous amount of minced garlic, dried parsley, and salt/pepper to taste

The Secret Weapon: 1 stick of salted butter, sliced into pats

Instructions :

Foundation Layer: Place your quartered red potatoes in a single layer at the bottom of the slow cooker. They take longer to cook than the beef, so they need to be closest to the heat.

The Steak: Season your steak bites with salt and pepper, then layer them directly on top of the potatoes.

The Sauce Mix: In a small bowl or measuring cup, whisk together the beef broth, soy sauce, minced garlic, and dried parsley. Pour this evenly over the meat and potatoes.

The Butter Blanket: Place the slices of butter across the top of the beef. As it cooks, the butter will baste the meat and drip down to create a luxurious sauce for the potatoes.

Slow & Low: Cover and cook on Low for 6 hours.

04/23/2026

We’re looking for volunteer actors to bring the past to life! 🎭

✨If you’re interested, reach out to Museum Educator Kathleen.
📲 970-542-4014

04/23/2026

Creamy Garlic Beef Spaghetti in Provolone Three-Cheese Sauce

Ingredients:
1 lb spaghetti
1 lb ground beef
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 small onion, finely chopped
4 cloves garlic, minced
1 tsp dried oregano
salt and black pepper to taste
2 tbsp all-purpose flour
1 cup beef broth
1½ cups heavy cream
4 oz cream cheese, softened
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
fresh parsley for garnish

Directions:

1. Cook the spaghetti in a pot of salted boiling water until tender with a slight bite. Drain and set aside.
2. Heat olive oil with part of the butter in a large skillet over medium-high heat. Add the ground beef and cook until deeply browned, breaking it apart as it cooks. Let some edges crisp for extra flavor.
3. Season the beef with oregano, salt, and black pepper, then transfer it to a plate once cooked through.
4. In the same skillet, melt the remaining butter and add the chopped onion. Cook until soft and lightly golden, then stir in the garlic and cook just until fragrant.
5. Sprinkle the flour over the mixture and stir continuously for about a minute to form a smooth base.
6. Slowly pour in the beef broth followed by the heavy cream, stirring well until the sauce begins to thicken.
7. Add the cream cheese and stir until fully melted and incorporated.
8. Mix in the provolone, mozzarella, and Parmesan, stirring until the sauce turns thick, creamy, and glossy.
9. Return the cooked beef to the skillet, then add the spaghetti. Toss everything together until the sauce evenly coats every strand.
10. Let it warm through for a minute or two so the sauce clings nicely, then finish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5

04/23/2026

Surf & Turf Stir-Fry Noodles 🍜🥩🍤

04/23/2026

Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Ingredients:

For the Bowl:

▢ 1 lb flank steak or skirt steak
▢ 1 tablespoon olive oil
▢ Salt and freshly ground black pepper, to taste
▢ 2 ears corn, grilled and cut in halves or thirds
▢ 1 cup cherry tomatoes, roasted or fresh
▢ 1 ripe avocado, sliced
▢ 2 cups cooked quinoa
▢ 2 cups baby spinach or mixed greens