Hot Chicken Dirty Martini Dip for Two

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 1:7

    [7] The fear of the LORD is the beginning of knowledge;

        fools despise wisdom and instruction.

 An ej original recipe!

 

 

1/2 c sour cream

1/2 c spreadable cream cheese

1/4 c Feta crumbles

1/2 t sugar

1/4 t Italian seasoning 

1/2 t hot chopped Calabrian peppers

1 t chopped onions

1/4 c chopped olives

1 t roasted garlic 

1/4 t vodka, gin or vermouth 

1/4 t White Balsamic vinegar( only use if using vodka)

1/2 c diced Rotisserie chicken breast 

Pinch of garlic powder

Pinch of onion powder

Black pepper to taste

Crust topping

2 T Panko

2 T Canned Fried onions rings

2 T Parmesan 

Air fry 350 degrees 15-20 minutes 

Top with snipped green onions 

Eat on crackers or tortillas chips

This recipe may be doubled

Beef Pot Roast and Gravy Vegetable Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 28:28

    [28] And he said to man,

    ‘Behold, the fear of the Lord, that is wisdom,

        and to turn away from evil is understanding.’”

An ej original recipe! 

 

 

 

 

3/4 of a quart Leftover beef pot roast with carrots and potatoes (cut beef into bite size pieces)

1/3 c Gravy

2 c Beef stock

Water 

1 ear of shaved Corn 

1/2 c Okra, chopped 

1/4 c Green peas 

1 c Macaroni pasta

1 Bay leaf

1 T tomato paste concentrate 

1 t sugar

Place in pot

Bring to light boil

Turn to simmer 

Simmer 20 minutes 

Skillet Char Siu Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 20:27-29

[27] Then he said to Thomas, “Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe.” [28] Thomas answered him, “My Lord and my God!” [29] Jesus said to him, “Have you believed because you have seen me? Blessed are those who have not seen and yet have believed.”

DIY Char Siu BBQ sauce

1/3 c hoisin sauce

1/4 c Honey

1/4 c dark Soy sauce 

3 T rice wine

1 t Chinese 5 spice seasoning 

1 t red curry paste

3 drops red food coloring (optional)

Make and set aside

4 Pork rounds cut out of a small pork butt

1/2 inch thick 

1 beer, not a dark

Set aside

Put beer in plastic bowl that will let the pork sit flat in beer 

Marinate 30 minutes in fridge 

Remove pork from beer

Use same bowl

Add pork to bowl

Add chopped green onions and ginger to top of meat

Add 3 T of Char Siu sauce and massage over pork

Marinate 1 hr in fridge

Remove pork and pat dry

Add a little oil to skillet and heat

Add pork, fry until seared about 10 minutes flipping to insure even sear

Add 1 c water 

Add more sauce

Add lid and cook 20 minutes 

Remove pork to cutting board 

Reserve sauce to return meat after slicing 

Cut really thin slices against grain 

Place back in sauce and toss 

Serve with rice and veggies or make a ramen noodle bowl

Focaccia Bread Machine Dough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 John 1:7

[7] But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin.

1 c 95 degree warm water

4 T olive oil, divided into 2 T each

2 t roasted garlic

3 c bread flour

1-1/2 T Rosemary, divided 

3/4 t salt 

1-1/2 t instant yeast

Toppings

Oil 

Rosemary 

Italian seasoning 

Mozzarella shreds 

Add to bread machine in this order

After 5 minutes check to make sure you don't need extra water

Turn on dough cycle 

Add end of cycle remove 

Have your pan ready by adding olive oil and tilt pan to cover bottom 

Use a sheet pan or a 13x9

Sprinkle a little cornmeal if desired

Mash dough out using a poking motion as if playing the piano 

Dough should have dents

Use rest of oil to grease top

Use rest of Rosemary to sprinkle on top along with Italian seasoning and cheese

Cover with plastic wrap to rise 15 minutes 

Preheat oven to 400 degrees

Remove plastic and bake 20-25 minutes until golden brown 

Remove to rack to cool 

Cool 5 minutes before cutting 

So crispy 

Peach Feta Stuffed Pork Chops with Butter Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

James 1:14-16

[14] But each person is tempted when he is lured and enticed by his own desire. [15] Then desire when it has conceived gives birth to sin, and sin when it is fully grown brings forth death.

[16] Do not be deceived, my beloved brothers.

4 thick pork chops ( tenderize) Boneless skinless, butterflied 

Salt and pepper seasoning 

Clarified butter for searing

Stuff chops with stuffing

Peach Feta stuffing 

1/8 c peach preserves

1/4 c Feta crumbles

3 slices toasted Chopped French bread chunks 

Peach vinaigrette just enough to moisten stuffing so it sticks together 

Set aside

Drizzle with leftover peach vinaigrette 

Drizzle with butter sauce

Bake preheated 350 oven for 30 min

Rest for 10

Peach vinaigrette 

1/8 c peach preserves

2 T white Balsamic vinegar 

1 T Maple syrup

2 T Dijon mustard 

1/2 t roasted garlic 

1/8 c Olive oil

Pinch Black Pepper 

Pinch salt

Blend in mini food processor 

Set aside

Butter sauce

Drippings from pork sear

1 T Mayo

2 T Heavy cream 

Pinch of Black Pepper

Lemon juice to taste 

Stir to make sauce while sautéing