Gorgonzola Chicken

                                                                                                                      

Psalm 33:6 By the word of the LORD were the heavens made, their starry host by the breath of his mouth.

2 cups heavy cream

1/4 pound Gorgonzola cheese

2 pounds fresh spinach, cleaned and stemmed

4 skinless and boneless chicken breasts

Salt and pepper to taste

Flour to dredge the chicken, about 1/2 cup

2 tablespoons olive oil, more as needed

1 teaspoon chopped garlic

1 cup shredded mozzarella cheese, preferably whole milk

1/2 cup grated Parmigiano-Reggiano cheese

Chopped parsley, for garnish

 In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Blanch the spinach to bring out the color, then drain and shock in ice water. Drain again, pressing out all excess water. Set aside. Pound the chicken to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, dredge in flour. In a large sauté pan over medium-high heat, brown the chicken on each side, one piece at a time, for 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed. Remove the chicken. In the same sauté pan, add a little oil if needed, then stir in the garlic. Cook over medium-heat. Stir in the spinach, then the sauce. Cook, stirring constantly. Remove from heat. Heat the broiler and place all of the chicken breast on pan. Spoon one-fourth of the cream and spinach over each breast; evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion. Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.

Old Fashion Coffee Crumb Cake

                                                                                                                      

Rom.1:19-20
19 For what can be known about God is plain to them, because God has shown it to them. 20 For his invisible attributes, namely, his eternal power and divine nature, have been clearly perceived, ever since the creation of the world, in the things that have been made. So they are without excuse

2 1/2 cups flour

1 cup brown sugar

1 cup granulated sugar, packed

1 teaspoon salt

1 teaspoon nutmeg

3/4 cup oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 egg

1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes

Chicken Pasta Toss

                                                                                                                    

Deut.31:6 Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.”

16 oz. Penne Pasta

2 tbsp. olive oil, divided

2 Chicken Breasts cut or shredded

¼ tsp. salt

¼ tsp. pepper

½ c. Onion, diced

1/2 T Garlic, minced

1 Bell Pepper, long thin slices

1 c. Broccoli florets

1 c. Asparagus, chopped

1 c. Grape tomatoes

1/2 c Zesty Italian (add to finished dish and toss)

Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sautéing the onions for 2 min. Add in the garlic and bell pepper and sauté another 2 minutes. Then toss in broccoli and asparagus saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl.

Sauce

2 tbsp. butter

2 tbsp. flour

2 c. half & half

1 T vodka

1/2 c. Parmesan cheese

Melt the butter over medium heat and add vodka. Whisk in the flour and stir, cooking 1-2 minutes. 

Slowly add in the half and half while stirring to prevent any clumps from forming.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.

Molten Lava Cake

                                                                                                                     

Heb.10:26-27
26 For if we go on sinning deliberately after receiving the knowledge of the truth, there no longer remains a sacrifice for sins,
27 but a fearful expectation of judgment, and a fury of fire that will consume the adversaries.

6 oz.  Bittersweet baking chocolate

10 T unsalted butter

1 1/2 c powdered sugar

1/2 c flour

3 whole eggs

3 egg yolks

1 t vanilla

1 t espresso powder (optional, but well worth it)

Preheat oven to 425.

Grease 6 (6 oz.) custard cups, dust with cocoa powder; place on baking sheet. 

Melt chocolate and butter (either in the microwave, or on the stove) until butter is melted.

Stir with wire whisk until chocolate is melted. (If doing this in the microwave, do not over heat the chocolate.)

Add the vanilla.  Add powdered sugar, flour, and espresso powder; mix well. 

Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into custard cups. 

Bake 14-15 minutes or until cakes are firm around the edges but soft in the center. Let stand 1 minute. Run knife around cakes to loosen. Carefully invert cakes onto dessert dish.

The Red Shamrock Guinness Irish Stew

                                                                                                                  

Prov.6:32-33
32 He who commits adultery lacks sense; he who does it destroys himself.
33 He will get wounds and dishonor, and his disgrace will not be wiped away.

1 Bottle Guinness stout Beer

2 1bs stew meat

2 onions, diced

2 large carrots, diced

6 new potatoes, diced

24 oz. beef broth

1 clove garlic, minced

Fresh rosemary

Fresh thyme

½ stick butter

1 c flour

Salt and pepper

Place beef in a ziplock bag with flour and shake to cover beef.

Melt butter; add seasoned beef (salt and pepper) and brown.

Add Guinness and broth, simmer 20 minutes.

Add carrots, garlic, and onions; add potatoes when carrots are tender.

Add herbs and seasonings. Cook on low heat for at least 1 hour.

If stew becomes too thick, add water.

Sweet Potato Biscuits

                                                                                              
Ezekiel 18:32 For I take no pleasure in the death of anyone, declares the Sovereign LORD. Repent and live!
Titus 2:11 For the grace of God that brings salvation has appeared to all men

1 3/4 cups all-purpose flour

2 T light brown sugar

2 1/2 t baking powder

1 t salt

1/2 t baking soda

6 T chilled unsalted butter

3/4 cup chilled sweet potato puree

1/3 cup buttermilk

To make the dough:

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 T light brown sugar, 2 1/2 t baking powder, and 1 t salt and 1/2 t baking soda. With a pastry blender or two knives, cut in 6 T chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining. In a small bowl whisk together 3/4 cup chilled sweet potato puree and 1/3 cup buttermilk; stir quickly into flour mixture until combined (do not over mix).

To shape the biscuits:

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times (If dough is too sticky, work in up to 1/4 cup additional flour ). Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Baking the Biscuits:

Preheat oven to 425 degrees, with rack on lower shelf. Butter or spray an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with 1/2 T melted butter. Bake until golden, rotating once, 20 to 24 minutes. Yield: 8 Biscuits.

Lion House Rolls With Honey Butter

                                                                                                                             

Ps.119:25 My soul clings to the dust; give me life according to your word!

2 cups warm water (110 to 115 degrees)

2/3 cup nonfat dry milk (instant or non-instant)

2 tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

5 to 5 ½ cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow rising in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow rising until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Recipe makes 1 to 1 ½ dozen rolls.

Honey Butter

Ingredients:

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Recipe makes 1 cup.

Homemade Flour Tortillas

                                                                                                          

Matt.28:18 And Jesus came and said to them, "All authority in heaven and on earth has been given to me.

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons lard (may use margarine, shortening or butter)

1 1/2 cups water

Directions

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

S'mores Cookies

                                                                                                                            

Ps.119:37 Turn my eyes from looking at worthless things; and give me life in your ways.

1 package graham crackers, broken into squares

2 ½ cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

11 tablespoons unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 (12 ounce) bag semi-sweet chocolate chips

1 cup mini marshmallows

2 – 3 regular sized Hershey’s bars, broken into pieces

Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.

Reduce the mixer to low speed and add the flour mixture, mixing until combined.

Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.

Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges.  Remove to a wire rack to cool.

Maple Bourbon Pecan Chicken Tenderloins

                                                                                                                                

Ps.83:16 Fill their faces with shame, that they may seek your name, O LORD.

This is an ej original recipe!!!

8 Grilled chicken tenderloins, chopped bite size

2 small  roasted sweet potatoes, chopped

1/2 c roasted pecans, chopped

1/2 c dried cranberries

Package of Uncle Ben’s brown and wild rice

Chicken marinade

1/3 c lemon juice

1/3 c soy sauce

1 T honey

Marinade chicken for 30 min., grill.

Roast sweet potatoes.

Roast pecans.

Prepare rice according to directions on pgk.

Prepare sauce.

Maple Bourbon Sauce

1/3 cup fresh orange juice

1/4 cup lemon juice

1/3 cup pure maple syrup

2 Tbs. bourbon

1 Tbs. Dijon mustard

2 Tbs. soy sauce

Pinch cayenne

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.

This glaze can be made ahead and kept refrigerated for days.

Roasted Sweet Potatoes

Dice 2 sweet potatoes; mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

Assemble

To assemble, place the prepared brown wild rice in a casserole dish. In layers add grilled chopped chicken, cooked chopped sweet potatoes, chopped pecans, and dried cranberries. Drizzle the maple bourbon sauce reduction over the chicken and veggies.

Lobster Rangoon

                                                                                              

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1Cor.5:5 you are to deliver this man to Satan for the destruction of the flesh, so that his spirit may be saved in the day of the Lord

2 (8 ounce) packages cream cheese

1 bunch green onion, green tops only, chopped

2 T lemon juice

1 t Worcestershire sauce

½ t smoky hot sauce

½ t sugar

1 T minced garlic and a splash of the juice from jar

8 oz. lobsters or 8 oz. imitation lobster meat, finely chopped

30 won ton wrappers

1 egg, mixed with 2 T water

Canola oil, to deep fry won tons

Chinese duck sauce or plum sauce, for dipping

Put your cream cheese in a glass dish and microwave for 45 seconds.

Add your green onions, and add to cream cheese.

Add your lemon, hot sauce, Worcestershire, sugar, garlic and garlic juice, and mix well.

Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.

Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.

Place a teaspoonful of mixture into the center of each won ton wrapper.

Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.

Seal tightly and press out air.

When all 30 won tons are done, put in the refrigerator for at least 2 hours.

When ready to deep fry, heat your oil to 350 degrees F.

Turn on your oven to 200.

Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.

Smoked Salmon Spread

                                                                                                            

Phi. 2:7-8 But made himself of no reputation, and took upon him the form of a servant, and was made in the likeness of men: And being found in fashion as a man, he humbled himself, and became obedient unto death, even the death of the cross.

12 ounces cream cheese, at room temperature

1/3 cup sour cream

1 T fresh lemon juice

6 dashes Tabasco sauce

3 scallions, thinly sliced

3 T capers, drained

8 oz. smoked salmon, coarsely chopped

3 T chopped fresh dill or dried dill

Fresh ground black pepper

Puree the cream cheese, sour cream, lemon juice and Tabasco in a food processor.

Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.

Garnish with the dill and serve chilled or at room temperature with crackers.

Turtle Cookies

                                                                                                                               

Ps.90:12 So teach us to number our days that we may get a heart of wisdom.

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 t salt

8 T (1 stick) unsalted butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 T milk

1 t vanilla

1 cup pecans, chopped fine

14 soft caramel candies

3 T heavy cream

Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Preheat oven to 350. Line baking sheets with parchment (you need to line your tray or spray with a non-stick spray. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely

Maple Sesame Salmon

                                                                                                                     

Matt.24:30-31
30 Then will appear in heaven the sign of the Son of Man, and then all the tribes of the earth will mourn, and they will see the Son of Man coming on the clouds of heaven with power and great glory.
31 And he will send out his angels with a loud trumpet call, and they will gather his elect from the four winds, from one end of heaven to the other.

Salmon or trout fillets (enough for 4 to 6 people)

3 cloves of garlic, finely chopped

1/3 cup maple syrup

1/4 cup soy sauce (I use reduced sodium)

2 t rice vinegar

1 t sesame oil

1/2 t Sriracha sauce (or hot sauce of your choice)

Toasted sesame seeds, for garnish

Mix all the ingredients except the salmon and the sesame seeds. You can either use a bowl or a ziptop bag. Place the salmon in the marinade and let rest, in the refrigerator for at least 15 minutes.

Since the marinade is sweet, I usually line a baking sheet with aluminum paper, it makes clean up much easier. Preheat your broiler and place the oven rack in the middle of the oven. Place the salmon fillets on the baking sheet and broil for about 10 minutes. If you like, you can baste the fish with the marinade once or twice during cooking. To see if the salmon is ready, use a fork to flake the fillets and check if they are cooked through. You'll know that the fish is cooked when its flesh turns opaque. You might need to cook the salmon a little longer, depending on the size of your fillets.

Peanut Butter Brownie Trifle

1Cor.1:17-18
17 For Christ did not send me to baptize but to preach the gospel, and not with words of eloquent wisdom, lest the cross of Christ be emptied of its power.
18 For the word of the cross is folly to those who are perishing, but to us who are being saved it is the power of God.
                                                                                                              


1 fudge brownie mix (13-inch x 9-inch pan size)

1 package (10 ounces) peanut butter chips

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Cannoli Cake

                                                                                                                         

Matt.24:14 And this gospel of the kingdom will be proclaimed throughout the whole world as a testimony to all nations, and then the end will come.

1 pkg. French vanilla cake mix

FILLING

1 carton (16oz.) ricotta cheese

1/2 c confectioner's sugar

2 t ground cinnamon

1 t almond liqueur

1 t rum

1 t vanilla extract

2 oz. semisweet chocolate, finely chopped

FROSTING

2 cartons (8 oz. each) mascarpone cheese

3/4 c confectioners’ sugar

1/4 c whole milk

2 t almond extract

1 t vanilla extract

1 c sliced almonds

2 T miniature semisweet chocolate chips

Prepare and bake cake mix according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts or liqueurs; stir in finely chopped chocolate. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top to within one inch of edges, then frost sides and top edge of cake with 2 cups of frosting. Press almonds into sides of cake; pipe remaining frosting around edges, sprinkle chocolate chips over top. Refrigerate until serving.