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 

Bourbon Street Mardi Gras Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Corinthians 5:7

[7] for we walk by faith, not by sight.

1 link andouille sausage, thin sliced ( I like Tony Chachere’s

1/2 link smoked sausage, thin sliced 

1 c Rotisserie chicken breast, chopped 

1 T butter

1 shallot, chopped 

1/8 celery, chopped 

1/4 c red bell pepper

1/8 c Leeks, sliced

3 T Roasted garlic 

1/2 t Cajun seasoning

1/2 T smoked paprika

1 T sugar

1/2 t white pepper

1/4 c Sauvignon Blanc 

1 jar Alfredo sauce

1/4 c milk

Fettuccine or Angel Hair pasta, cooked set aside, reserve 1/4 c pasta water

10 Argentinian Red frozen shrimp

1/2 t lemon zest

Cook pasta al dente 

Reserve 1/4 c pasta water

In a large skillet, cook sausages and chicken until lightly browned

Remove meats from the pan and set aside

Add butter to skillet 

Cook all veggies and seasonings together

Reduce heat to low and stir in wine

Add Alfredo sauce and milk

Add zest

Simmer

Add pasta to the sauce along with reserved pasta water

Toss gently until pasta is evenly coated

Add shrimp and meats to sauce

Cook shrimp 2-3 minutes on medium heat 

Enjoy with French Bread

Japanese BBQ Trio

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Timothy 4:7

[7] I have fought the good fight, I have finished the race, I have kept the faith.

 

 

10 Whole Jumbo Argentinian Red Shrimp, I use frozen(really helps you not to overcook)

2 c Beef cut in bite size pieces

2 c Chicken cut in bite size pieces 

Add all meat to ziplock

Add sauce, marinate 1 hour

Remove from sauce

Add 1 T oil to skillet 

Sauté meat except shrimp until crisp and tender

Add shrimp 

Add veggies 

Sauté 2-3 minutes until shrimp is done

Add extra sauce 

Stir often

Sprinkle with black pepper 

Serve with rice or noodles

Cabbage, large shreds 

Onion, sliced 

Carrot, cut into thin strips

1 T Olive oil to sauté veggies 

Sauté until tender on medium high

Remove to plate 

Set aside 

Teriyaki sauce

U can make your own or use Bachan Japanese BBQ, original flavor

Jacked Up Spicy Shrimp Ramen for Two

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 148:13

    [13] Let them praise the name of the LORD,

        for his name alone is exalted;

        his majesty is above earth and heaven.

2-1/2 c water

Seasoning packet from Ramen

1 t Soy sauce

1 t olive oil

1 T brown sugar

1/2 t garlic chili sauce

1 t pickled Ginger, diced

1/4 c Thin sliced Cabbage 

1/4 c Thin shreds of Carrots

1/4 c Thin sliced Onions

1/4 c Thin sliced Sweet red peppers

Place into pot, bring to boil

Cook 10 minutes 

Add 1 pkg chicken flavor Ramen noodles

Cook 5 minutes, stirring to separate noodles

Cut off heat

Add rest of ingredients 

8 Jumbo raw frozen Argentina Red shrimp tail off 

Let sit 3 minutes 

To serve add a Squeeze of lime and Cilantro to garnish

Instant Pot Sauvignon Blanc Pork Stew

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

An ej original recipe!!

Psalm 146:1-4

    [1] Praise the LORD!

    Praise the LORD, O my soul! 

    [2] I will praise the LORD as long as I live;

        I will sing praises to my God while I have my being.

    [3] Put not your trust in princes,

        in a son of man, in whom there is no salvation. 

    [4] When his breath departs, he returns to the earth;

        on that very day his plans perish.

3-4 c pork butt cut into 3 inch chunks

Liberally seasoned with buttery garlic steakhouse rub

Sit in fridge for 2 hours

Heat IP on sear to hot

Add oil

Sear meat in 1/4 c olive oil, both sides

Remove meat to plate

To IP add

Add 2 c chicken stock

1 c Sauvignon Blanc 

1 t sugar

1 t dried Rosemary 

1 t dried thyme 

1 t dried oregano 

Pinch Red pepper flakes 

De-glaze bottom 

Taste and add salt and pepper 

Add meat back

Set to pressure cook and set time for 45 minutes 

Remove pressure 

Remove meat

Add veggies 

Add pork to top of veggies 

Set to pressure and cook 10 minutes 

Serve with crusty Baguette slices 

Veggies

1 small onion, chopped 

2 large carrots, 1 inch chunks 

4 medium peeled Yukon potatoes, 2 inch chunks