Roasted Balsamic Fresh Tomato Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 111:1

    [1]  Praise the LORD!

    I will give thanks to the LORD with my whole heart,

        in the company of the upright, in the congregation.

2 lbs tomato slices (I used Campari and large tomato mix

1/4 c olive oil

Salt and pepper to taste

1 t Sugar

1 T Italian herbs

Pinch Red pepper flakes 

2 T Balsamic vinegar 

2 T Roasted Garlic 

Heat oven to 450 degrees

Place parchment on sheet pan

Add tomatoes

Season tomatoes 

Drizzle with Balsamic and oil

Roast 25 minutes 

Add tomatoes to cooked pasta 

Add cheese

Toss 

Serve

 

Sourdough Discard Herb Cheese Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:4

    [4] He shall judge between the nations,

        and shall decide disputes for many peoples;

    and they shall beat their swords into plowshares,

        and their spears into pruning hooks;

    nation shall not lift up sword against nation,

        neither shall they learn war anymore.

¾ c Sourdough Discard

½ c Buttermilk

2 c AP Flour

½ t Sea Salt

2 t Baking Powder

¾ t Baking Soda

2 T chives

1 c Grated cheese

8 T cold butter, 1 stick

Butter for finishing 

Preheat oven to 450ºF 

Line a baking sheet with parchment 

Whisk together the buttermilk and sourdough starter 

Mix together the dry ingredients in a large bowl

2 cups All-Purpose Flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 TBS Fresh, chopped chives, 1 cup Grated cheddar cheese

Grate the butter into flour mixture 

Use fingers to distribute through the flour mixture 

Grate 8 T Unsalted butter into flour mixture 

Add buttermilk mixture to dry ingredients

Bring the biscuit dough together

Knead the dough a few times

Add a teaspoon of buttermilk at a time if the dough is still too dry

Transfer the biscuit dough onto a floured work surface and pat down to your desired thickness 

Cut the biscuits with your desired size cutter

Lay parchment on pan

Add Biscuits 

Let Biscuits touch 

Brush with milk or buttermilk

Bake the biscuits at 450 F  for 15 minutes until the tops are golden brown.

Rub tops with butter before serving

Beer Braised Finished Oven Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 109:26-27

    [26] Help me, O LORD my God!

        Save me according to your steadfast love! 

    [27] Let them know that this is your hand;

        you, O LORD, have done it!

An ej original recipe!

Preheat oven to 300 degrees.

2 rack ribs, I used baby back

Rub of your choice, I used my DIY rub plus some butter garlic Steakhouse 

1 whole Lemon cut in half

BBQ sauce

Cut ribs into singles.

Squeeze 1/2 of a lemon on each rack.

Sprinkle with rub, both sides.

Place in pan.

Cover with sprayed with non stick, foil.

Bake 2- 2 1/2 hours, depending on thickness of meat on ribs.

Drizzle with BBQ sauce.

Drizzle with 1 c beer

Return to oven broiler for 5 -10 minutes, middle rack.

Remove and enjoy these fall off the bone ribs.

 

Date Walnut Bread with Whiskey Cream Cheese Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 3:19-20

    [19] The LORD by wisdom founded the earth;

        by understanding he established the heavens; 

    [20] by his knowledge the deeps broke open,

        and the clouds drop down the dew.

15 dates, pitted 

1 c hot milk

2 eggs

1/4 c sour cream

1 t vanilla extract

1 1/4  self-rising flour 

3/4 c chopped walnuts

Instructions 

Soak the dates: Add pitted dates to a bowl and pour hot milk over them. 

Let them soak for at least 30 minutes, until softened.

Preheat oven to 350°F.

Blend: Transfer soaked dates and milk to a blender and blend until smooth.

Mix wet ingredients: 

Pour the date mixture back into a bowl. Add eggs, sour cream, and vanilla. 

Whisk until combined.

Add dry ingredients: Add flour over the wet mixture. 

Gently stir until just combined—don’t over mix! 

Fold in chopped walnuts.

Bake: Pour the batter into a greased and lined 8-inch loaf pan. 

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Slice and keep in loaf pan.

Pour sauce over slices.

Cover with plastic wrap.

Let sauce soak into slices.

Whiskey Cream Cheese Sauce

2 t Whiskey 

1 t vanilla 

1-1/2 c Powdered sugar

1/4 c Spreadable Cream cheese 

1 t Heavy cream, more if needed 

Whisk

Pour over slices 

Reverse Sear Oven Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 63:1-4

A Psalm of David, when he was in the wilderness of Judah.

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

 

Reverse sear is a great way to make Beef Tenderloin!

So tender and juicy on the inside and crispy on the outside! 

 

4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)

1 T whole black pepper 

2 T fresh rosemary chopped

1 T fresh thyme leaves

2 T roasted garlic 

1 T kosher salt

1 t brown sugar

Place herbs in bowl and crush with pestle

Add

2 T olive oil

Au jus 

1 c Cabernet Sauvignon 

1/2 c water

1/4 c Leeks, chopped 

1/4 c Onions, diced 

1 small Carrots, diced 

2 T roasted Garlic

1/8 c Celery, diced

2 T Worcestershire sauce

Add to bottom of cooking pan with Tenderloin on top on a rack

Strain veggies and dip beef into au jus

Trim roast of silver skin 

Tie the roast

Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl

Dry tenderloin with paper towels, 

rub outside with the herb mixture

Place tenderloin on a rack with pan underneath 

Place in fridge overnight

Remove tenderloin from the fridge an hour before cooking

Preheat oven to 225°F

Bake until internal temperature reaches 120°F, about 60 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus and creamy horseradish