Saturday, May 25, 2013
20 There is none like you, O LORD, and there is no God besides you, according to all that we have heard with our ears.
1/2 c Russian dressing
1/2 c white wine
1 T lime juice
A few shakes of smoky chipotle Tabasco
A few turns of black cracked pepper
Place in a zip lock bag and marinate chicken for 1-2 days.
Wednesday, May 22, 2013
31 So Jesus said to the Jews who had believed in him, "If you abide in my word, you are truly my disciples,
32 and you will know the truth, and the truth will set you free."
33 They answered him, "We are offspring of Abraham and have never been enslaved to anyone. How is it that you say, 'You will become free'?"
34 Jesus answered them, "Truly, truly, I say to you, everyone who commits sin is a slave to sin.
35 The slave does not remain in the house forever; the son remains forever.
36 So if the Son sets you free, you will be free indeed.
1/2 small box of cheesecake flavor instant pudding
2 T heavy cream
1/2 c flaked coconut
1/2 c cut up cantaloupe
10 sliced strawberries
1 c blueberries
1/2 c macadamia nuts
Sprinkle cheesecake powder on fruit and add the cream and mix well. Add coconut and nuts.
Saturday, May 18, 2013
16 When evening came, his disciples went down to the sea,
17 got into a boat, and started across the sea to Capernaum. It was now dark, and Jesus had not yet come to them.
18 The sea became rough because a strong wind was blowing.
19 When they had rowed about three or four miles, they saw Jesus walking on the sea and coming near the boat, and they were frightened.
20 But he said to them, "It is I; do not be afraid."
21 Then they were glad to take him into the boat, and immediately the boat was at the land to which they were going.
1/2 cup seeded tamarind paste (available in Latin, Indian or Indonesian markets - ingredients should specify 100 percent tamarind extract)
1/2 cup molasses
1/4 cup ketchup
2 tablespoons water
1 clove garlic, minced
6 1/2 teaspoons Southwest Seasoning
6 (14 to 16-ounce) loin pork chops, each about 2-inches thick
1 tablespoon olive oil
GREEN MOLE SAUCE:
1 medium onion, roasted and peeled
1 green Poblano pepper, roasted, peeled and stemmed
1 green bell pepper, roasted, peeled and stemmed
1 jalapeno pepper, roasted, peeled and stemmed
1/3 cup shelled, toasted pistachio nuts
1/3 cup toasted pine nuts
2 cloves garlic, smashed
1 teaspoon chili powder
CARAMELIZED SWEET POTATOES:
6 medium sweet potatoes, scrubbed
3 tablespoons olive oil
3/4 teaspoon salt
Freshly ground black pepper
3 tablespoons brown sugar
3 tablespoons butter
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 1/2 cups chicken stock
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/2 heavy cream
Green Mole Sauce, recipe follows
Caramelized Sweet Potatoes, recipe follows
To prepare glaze: Combine tamarind, molasses, ketchup, water, garlic and 1/2 teaspoon of Southwest Seasoning in a food processor; blend until it forms a smooth paste. (Makes a generous 1 1/4 cups)
Preheat the oven to 400 degrees F. Rub both sides of pork chops with the remaining 6 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear until golden brown on both sides, about 3 minutes each side, then transfer to an ovenproof baking sheet and bake until a thermometer registers between 145 and 150 degrees F, about 15 minutes. Remove from the oven and let chops rest slightly before serving.
When ready to serve, place a pork chop with some of the sweet potatoes on each plate and spoon 1/3 cup of the Green Mole Sauce over all. Place the tamarind glaze in a squeeze bottle and drizzle over the top of the chop in a decorative manner. Serve immediately.
1 teaspoon Essence, recipe follows
Combine all ingredients thoroughly.
Yield: 2/3 cup
Note: any leftover sauce may be kept in a non-reactive bowl, covered, and refrigerated for up to 1 week.
In a saucepan combine all ingredients except parsley, cilantro, and cream and bring to a slow boil. Reduce heat to a simmer and cook for 20 minutes. Pour sauce into a food processor or blender, add the parsley and cilantro and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small bowl. In a clean saucepan, heat the heavy cream until it comes to a simmer and reduces by about 1/3. Add the mole base to the cream and bring sauce up to a simmer. Serve hot.
Yield: about 3 cups
Preheat oven to 400 degrees F.
Rub potato skins with oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 45 minutes. Remove from oven and let cool slightly. Peel potatoes while still warm and cut each into several pieces. Butter a small baking dish and arrange potato pieces in a single layer. Sprinkle potatoes with sugar and dot with butter. Return to oven and bake until sugar melts and potatoes are glazed, about 15 minutes.
Thursday, May 16, 2013
2 Kings 13:20-21
20 So Elisha died, and they buried him. Now bands of Moabites used to invade the land in the spring of the year.
21 And as a man was being buried, behold, a marauding band was seen and the man was thrown into the grave of Elisha, and as soon as the man touched the bones of Elisha, he revived and stood on his feet.
4 boneless skinless chicken thighs
1/4 c Parmesan cheese
1/2 c Fiber cereal
1/2 t onion powder
1/2 t garlic salt
1 t Cajun seasoning
1 egg white
salt and pepper, to taste
Preheat oven to 400 degrees.
Line cookie sheet with aluminum foil and spray with cooking spray.
Place cereal, Parmesan cheese, garlic salt, onion powder, and Cajun seasoning in a food processor and process until fine.
Season chicken with salt and pepper.
Dip in egg white and then in cereal mixture coating well.
Place chicken on cookie sheet and spray chicken with cooking spray.
Bake for 20-25 minutes or until juice of chicken is clear.
30 "I can do nothing on my own. As I hear, I judge, and my judgment is just, because I seek not my own will but the will of him who sent me.
31 If I alone bear witness about myself, my testimony is not true.
1/2 c unsalted butter, cut into small pieces
1 oz. dark chocolate, finely chopped
1 oz. white chocolate, finely chopped
1 c granulated sugar
1/2 t almond extract
1/2 t whiskey
1/4 cup all-purpose flour
1/4 t salt
1 c chopped nuts of your choice
Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper; set aside.
Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.
Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.
Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature.