Homemade Sausage

                                                                                                                                        

2 Cor.5:21 For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

2 lbs. ground chicken or turkey

1 small, finely minced

1 clove garlic, minced

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon sage

1 1/2 teaspoon salt

3/4 teaspoon freshly ground pepper

In a large bowl combine all the above ingredients. Form the mixture into small patties, about 2 inches in diameter each. Heat a non-stick pan over medium high heat. Cook a few patties at a time in the pan until golden brown, about 3 to 4 minutes per side. Remove from the pan and serve hot.

Trout Almondine

                                                                                                                                      

2Cor.5:10 For we must all appear before the judgment seat of Christ, so that each one may receive what is due for what he has done in the body, whether good or evil.

6 tablespoons flour

4 trout fillets

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon butter

6 tablespoons sliced almonds

1 tablespoon fresh lemon juice

Directions:

Sprinkle trout with salt and pepper.

Dust the fish filet's in the flour.

Heat the olive oil and butter on medium high heat.

Add fish filet's and cook until light brown on both sides.

Remove from pan and cover to keep warm.

Return pan to heat and add 1 T butter.

Add the almonds and sauté, add the fresh lemon juice.

Heat it through, then spoon over the fish filet's.

Sesame Noodles

                                                                                                                            

2 Cor.6:2 For he says, "In a favorable time I listened to you, and in a day of salvation I have helped you."Behold, now is the favorable time; behold, now is the day of salvation.




8 ounces spaghetti or rice noodles

1 bunch green onions, sliced (white parts only)

2 tablespoons sesame oil

1 teaspoon minced fresh ginger root

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup hot water

1 tablespoon cider vinegar

1 teaspoon white sugar

1/4 teaspoon crushed red pepper flakes

Directions

Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions in a small skillet. Sauté over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.

Toss noodles with sauce, and serve.

Pimento Cheese Cookies

Ex.15:2 The LORD is my strength and my song, and he has become my salvation; this is my God, and I will praise him, my father's God, and I will exalt him.



                                                                                                   
1 cup all-purpose flour
1 cup refrigerated pimento cheese

1/2 cup pecans, finely chopped

1/4 cup butter, softened

Parchment paper

4 tablespoons strawberry preserves

Beat together flour and pimento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.
Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut into 48 rounds with a 2-inch round cutter, re-rolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon 1/2 tsp. strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.
Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).

Thanks to Southern Living Magazine!

Crab Stuffed Shrimp

                                                                                                                                    

Make sure your shrimp is completely dry, pat with paper towel. Remove shell but leave the tails on. Along the inside of the curve take a sharp knife and cut along the length being careful not to cut all the way through.

Crab Filling:

For 3 lbs. of large shrimp I used a little less than a pound, fully cooked, canned blue fin crab.

For the filling:

2 cloves of smashed garlic

Fresh parsley

1 teaspoon of Dijon

Tabasco sauce

Celery finely diced, 2 small stalks

Onion finely diced 1/2 of a medium onion

1 1/2 rolls of smashed butter flavored crackers (Ritz)

Melted butter, 3 or 4 tablespoons

Lemon juice and lemon zest

Salt and pepper

Sauté the diced celery and onions in 1 tablespoon of butter, then add in everything else and you will be able to easily mound it on top of your shrimp.

Place stuffed shrimp on a parchment lined sheet pan and then spray lightly with olive oil and a sprinkle of paprika. Bake at 375F for 15 or 20 minutes until pink and the stuffing is warmed through.

After they're baked set them in wine cream sauce and garnish with parsley .

White Wine Cream Sauce:

1 1/2 cups of white dry wine

1 1/2 cups of cream

2 or 3 shallots diced

Sauté shallots in butter pour in the wine let it reduce and then add cream and whisk until thickened.

Risotto Milanese

                                                                                                                                       

7 cups of chicken stock

1/4 cup olive oil

1/2 cup onions, diced

1 c mushrooms, sliced

few slices of pancetta, chopped

2 cups Arborio rice

1/2 cup of dry white wine

4 saffron threads or 1/8 tea. powdered

1 tablespoon butter

2/3 cups Parmesan cheese, grated

Salt and Pepper to taste

In a large sauce pan, heat the chicken stock but don’t let it come to a boil. Just let it simmer.

Heat the oil in a separate heavy-bottomed pot over medium heat.

Add the onion and mushrooms, cook slowly until translucent. Add chopped pancetta, cook until crispy.

Stir in the rice until the grains of rice are coated with the oil. This will keep them from sticking together.

Cook for a couple of minutes until the rice gives off a nutty smell.

Start by adding 1 cup of hot stock, stirring continuously.

As the rice absorbs the stock, begin adding ½ cup of stock at a time, stirring continuously

until all the stock is used. (15-20 minutes)

Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese.

Serve immediately.

Paula Deen's Fruit Tart

                                                                                                                        

My daughter Jamie made this and said it was delish!

Crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. You can use a store bought regular pie crust. I am going to use a graham crust when I make mine. I think it may take two pie crust.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use the entire glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream

Hot Potato Bake Casserole

                                                                                                                                     

1 can of condensed cream of mushroom soup 1 ½ cups milk

1 envelope dry ranch dressing mix

2 cups shredded cheddar cheese (divided)

Salt and pepper to taste

6 bacon slices (cooked until crispy and crumbled)

Pre-heat the oven to 350 degrees.

In a large pot cover the potatoes in water and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.

Grease a 13×9 inch casserole dish.

In a bowl, mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and add the salt and pepper to taste.

Pour over potatoes in the casserole dish.

Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top.

Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.

Chicken Pomodoro

                                                                                                                                             

Oven Roasted Tomatoes:

4 Roma tomatoes

1 tablespoon Olive oil

Italian Seasoning

Salt

Pepper

Preheat oven to 400 degrees. Wash, drain and dry tomatoes. Remove core and discard. Cut tomato in half from top to bottom. Place tomatoes on an icing rack on a cookie pan.

Brush cut surface of tomatoes with olive oil. Lightly sprinkle Italian seasoning, salt and fresh ground pepper on top of tomatoes and place in oven.

Place on bottom rack of oven and turn off oven. Leave tomatoes in oven for 1 1/2 hrs. or until tomatoes reduce in size by 1/2 and become highly flavorful.

Sun Dried Tomato Basil Spread

1 jar of sun dried tomatoes in oil & spices (7 oz. Grocery store brand)

1/2 cup grated Parmesan cheese

1 T. Garlic - fresh - chopped fine

1 tsp. salt

5-8 fresh basil leaves

1 T. Vinegar

Place sun dried tomatoes in Cuisinart and blend until smooth approx. 20 seconds. Scrape bowl. Add cheese, garlic and salt to Cuisinart

Wash, drain and dry basil leaves. Roll into a tube and cut into thin ribbon strips add to food processor. Add vinegar and process until smooth approx. 20 seconds.

Chicken Pomodoro Pasta

1 1/2 lbs. Fresh chicken breast, cut into 3/8" strips

3 T. Olive oil (mild)

Sun dried Tomato Basil Spread from above 2 cups

Organic Chicken Broth

4 Roma tomatoes cut in 1/4's 2 oz. wt.

Fresh Fettuccine 2 - 9 oz. packets

Bring 4 quarts of water to a boil and add 2 T. Salt. Add fresh pasta to

boiling water and stir to free pasta. Cook until al dente (tender) approx. 2-

3 minutes. Using medium high heat and a large sauté pan, add olive

and chicken and cook through. Add chicken broth and bring to a boil.

Add tomato basil spread to pan and stir until evenly distributed.

Add Roma tomatoes and baby spinach and toss in sauce. Turn off heat. Place pasta in a large bowl and top with chicken and sauce Place oven roasted tomatoes on top to garnish.

7-Layer Greek Dip

                                                                                                                          

1 8-oz. package cream cheese, softened

1 tsp. Greek seasoning

3 cloves garlic, minced or pressed

2 tsp. lemon juice

1 1/2 c. hummus

1 c. seeded, diced cucumbers

1 c. seeded, diced tomatoes

1/2 c. chopped Kalamata olives

1/3 c. chopped green onions

1/2 c. crumbled Feta cheese

1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

Homemade Sparkling Grape Juice

                                                                                                                                         

2 Liters of chilled club soda

12 oz. Frozen grape juice concentrate

Mix

Chill and enjoy!

Miracle Cleaning Solution

1 part Dawn dish liquid

2 parts hydrogen peroxide

Takes out most stubborn stains!

Quick Pasta e Fagioli

                                                                                                                                           

Proverbs 22:5-6 

5 Thorns and snares are in the way of the crooked;
whoever guards his soul will keep far from them.
6 Train up a child in the way he should go;
even when he is old he will not depart from it.

1 box Hamburger Helper Italian Cheese and Shells

1 ½ lbs. Ground round

1 small Onion chopped

1-2 cans Great Northern beans

1 can diced Tomatoes with basil, garlic and oregano

4-6 cups hot water

1 carrot, sliced thin

1 stalk of celery, sliced thin

Parmesan cheese for sprinkling

Brown meat and onion in Dutch oven. Pour box of Hamburger Helper and sauce packet into Dutch oven. Add water, carrots, celery and tomatoes. Drain and rinse beans and add to Dutch oven. Bring to boil and then simmer until shells are done. Serve with garlic bread sticks.

This was the monthly recipe in my Alabama Power bill!

How to Season Cast Iron Cookware

                                                                                                                             

Preheat oven to 375 degrees.

Scrub cookware with hot soapy water.

Dry completely.

Spread a thin layer of melted shortening or vegetable oil over the entire inside of cookware.

Place cookware upside down on middle rack of oven.

Cover bottom of oven with foil to catch drips.

Bake 1 hour; let cool in oven.

Mini Mex Rolls

                                                                                                                                     
1 rotisserie chicken breast, finely chopped

1/4 cup taco seasoning

1/2 cup water

1 1/2 cups shredded pepper Jack or montery jack cheese

1/2 cup diced roasted red pepper

1/4 cup chopped pickled jalapenos

1/2 cup fresh corn (steam corn in microwave)

1 scallion or small onion, chopped

1/2 cup black beans, drained

1 egg

2 tablespoons water

Wonton or egg roll wrappers

peanut oil, for frying

Heat the chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.

Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.

Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.

Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow cooling for several minutes before serving.

Adapted from Diners, Drive Ins and Dives, and Psycho Suzi's

Beef Foil Packets

                                                                                                                     

                                                                                                                                

Vegetable oil cooking spray

1/4 cup hoisin sauce

1 tablespoon low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)

8 scallions cut into 3-inch-long pieces

1 1/2 cups shredded carrots

1 cup instant brown rice

1 pound Broccolini

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

Heat grill to medium heat. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

Mississippi Comeback Sauce

                                                                                                                                      

3 cloves garlic

2 cups mayo

1/2 c. chili sauce

1/2 c. ketchup

1 c. salad oil

2 T. black pepper

Juice of two lemons

2 tsp. yellow mustard

1 heaping tsp. horseradish

2 tsp. Worcestershire

2 good dashes Tabasco

Half an onion, grated

Mix together in food processor and chill. This is a good salad dressing, dip for fries, chicken or shrimp.

Bacon Cider Chicken

                                                                                                                                         

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices bacon, finely chopped

1/4 cup minced sweet onion

3/4 cup unsweetened apple cider

1/2 cup fat free, less-sodium chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.

Add onion to pan; sauté 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Pan Roasted Green Beans

                                                                                                                                                        

2 lbs. green beans

1 -2 tablespoon olive oil (or just enough to lightly coat beans)

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

optional: Parmesan cheese

Preheat oven to 400°F.

Wash, dry well, and trim green beans.

Put green beans on a jelly roll pan.

Drizzle with olive oil.

Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill).

Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.

Optional: sprinkle with Parmesan cheese

Roast for 30-45 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.

Serve hot or at room temperature.

Sweet Potato Fries with Sriracha Mayo

                                                                                                                                             

Pre-heated oven to 425 degrees

3 Sweet potatoes( peeled and cut into fries)

3 T cornstarch

2 T Olive oil

Salt and pepper to taste

Mayo

½ c mayo

1 t Sriracha sauce

¼ t cayenne pepper

Cut potatoes into fries. Place cornstarch in a zip lock bag. Add potatoes and cornstarch to bag. Toss fries until coated. Place on baking sheet (do not crowd fries or they will not get crisp) and cook 20 minutes, flip and cook 5-10 minutes longer.