Crunchy Mac and Cheese

                                                                                                             





Deut.32:39 "'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand.

1 pound Barilla Elbow Noodles
6 cups Sharp Shredded Cheddar Cheese
3/4 cup skim milk
(Salt and pepper to taste)


Pre-heat oven to 350 degrees and lightly grease a 9 X 13 glass pan.
Boil the pasta until it is al dente (almost cooked all the way).
Drain and place 1/2 the pasta in the lightly greased pan.
Top the pasta with 3 cups of the cheese.
Place the other 1/2 of the pasta on top of the cheese.
Add the rest of the cheese on top.
Pour milk over the top and salt and pepper to taste.
Bake for 30 to 45 minutes, until top is as "crunchy" as you like.

Kluski

                                                                                                         

Luke 5:32 I have not come to call the righteous but sinners to repentance."

1 small head of cabbage julienned (about 3 cups)

1 medium onion

1/2 lb. of bacon – crisped in a large frying pan – reserved a little of the bacon grease in the pan

3 T butter

1/4 cup Chicken Stock

Salt and pepper

8oz. of wide egg noodles cooked to al-dente per package directions and drained.

After frying the bacon to well-done crispness, leave a little of the bacon grease and add the butter.  In the same pan fry the cut-up cabbage and onion to almost brown (caramelized).  Salt and pepper as needed.  Add the chicken stock and let that reduce just a bit.  Add in the cooked egg noodles and mix into the cabbage and onions then add crumbled bacon.  Blend together, re-season and serve.

Lemon Sage Chicken

                                                                                                                         

John 16:33 I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.”

Lemon sage sauce

¼ cup onion, finely chopped

1 tablespoon garlic, chopped

2 tablespoons fresh sage, finely chopped

2 tablespoons parsley, chopped or 2 teaspoons dried parsley

¼ cup lemon juice

1 tablespoon lemon zest

½ cup white wine

1 cup heavy cream

6 tablespoons salted butter, cold

Salt and pepper

Batter

3 eggs, whole

¼ cup fresh parmesan cheese, grated

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

Chicken

10 chicken tenderloins

2 cups flour, seasoned with

Salt and black pepper

½ cup olive oil

Pre-heat oven to 350ºF.

To make the BATTER, combine eggs, cheese, parsley and basil together in a large mixing bowl. Set aside.

Dredge chicken in the flour mixture and dip it in the batter; coat evenly on both sides.

Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.

Transfer chicken from skillet into a baking pan.

BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

To make the SAUCE, drain 3/4 of the oil from skillet and add the onions, garlic and herbs.

Sauté over medium heat until onions are transparent.

Add lemon juice, lemon zest, and white wine and reduce liquid by 1/2.

Add heavy cream and simmer until the sauce has thickened slightly.

Remove pan from heat and whip in the cold butter. Salt and pepper to taste.

To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Meat Balls

                                                                                                                                                                                                                                                                                     

Ps.139:16 Your eyes saw my unformed substance; in your book were written, every one of them, the days that were formed for me, when as yet there was none of them.

1 lb. ground turkey

½ lb. ground pork

1 egg

1 t garlic powder

1 t onion powder

2 T matzo meal or Italian bread crumbs

Combine all ingredients in a large bowl until well mixed. Roll into meatballs and refrigerate for 30 minutes.

Fry, on medium heat, until browned or bake for 20-30 minutes.

You can use jar sauce for spaghetti and meat balls or make a sweet and sour out of equal parts of hoisin and sweet chili Thai sauce.

Salmon Won Tons

                                                                                                                                                 

Ps.91:16 With long life I will satisfy him and show him my salvation.”

1 pan grilled salmon fillet basted in hoisin

 4 oz. Cream Cheese (room temp)

 1 T Onion, chopped

 ½ t Garlic, minced

 ¼ t Salt

 ¼ t Pepper

 ½ t Cajun Seasoning

 ¼ t Garlic Salt

Wontons

Hoisin

Sweet Chili Thai Sauce

After grilling salmon in a little olive oil, cool and finely chop. Sauté onion and garlic in olive oil cool and add salmon and rest of ingredients. Add softened cream cheese and cream everything together to make filling. Fill wontons and fry or bake.

Make a dipping sauce out of equal parts of sweet chili Thai sauce and Hoisin.

Salmon Burger with Broccoli Slaw

                                                                                                                       

                                                                                                                                    

Ps.90:10 The years of our life are seventy, or even by reason of strength eighty; yet their span is but toil and trouble; they are soon gone, and we fly away.

Trident Alaskan Wild Salmon Patties (Costco)

Broccoli slaw (dry no dressing)

Sweet chili sauce

Guacamole (optional)

Hamburger buns

These are so good! Put a splash of olive oil in a fry pan. Heat to medium and add frozen salmon burger, cook five minutes on each side.  Spread a small amount of chili sauce on bun; add salmon, and broccoli slaw. If you have guacamole it is really on this burger but it is good without too!

Cheesy Tater Croquettes

Hebrews 12:28-2928 Therefore let us be grateful for receiving a kingdom that cannot be shaken, and thus let us offer to God acceptable worship, with reverence and awe, 29 for our God is a consuming fire.

2 cups instant mashed potatoes (make using part heavy cream, part water)

4 T minced onions

2 eggs, slightly beaten, separated

3 T grated parmesan cheese

2 T parsley, minced

1 T chives, chopped

¾ cup Panko

Olive oil for frying

Seasoned salt for sprinkling

Directions:

Combine potato, onion, 1 egg, cheese, chives and parsley in medium bowl; blend thoroughly.

Shape into patties. Refrigerate them for 30 minutes.

Spread bread crumbs onto waxed paper. Dip croquettes in egg then crumbs, turning to coat evenly; set aside.

Heat oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Do not crowd croquettes. Sprinkle with seasoned salt. Serve hot.

Pineapple Angel Food Cake

                                                                                                           

Salvation in Christ:

Acts 26:18 to open their eyes, in order to turn them from darkness to light and from the power of Satan to God, that they may receive forgiveness of sins and an inheritance among those who are sanctified by faith in Me

1 box (1-step) angel food cake mix

1 large can crushed pineapple

Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size of pan used (around 30-40 minutes. When sides pull away from pan and toothpick, cake is done.

Maple Espresso Monkey Toes

Deut.8:3  And he humbled you and let you hunger and fed you with manna, which you did not know, nor did your fathers know, that he might make you know that man does not live by bread alone, but man lives by every word that comes from the mouth of the LORD

1 Can Crescent Rolls

Butter(I use real butter)

Cinnamon sugar mixture

Powdered sugar glaze

Maple syrup to drizzle

Spray a six count muffin pan with Pam; add tiny chunks of butter equal to ½ t. Then sprinkle a liberal amount of sugar mixture over butter and sprinkle a little espresso powder.  Open rolls and separate each triangle. Divide into three equal parts and roll into balls. Add additional butter on top of balls, sprinkle again with sugar mixture and espresso. Bake in a preheated oven for 15-20 min or until brown. Make a glaze out of powdered sugar and water. Drizzle on slightly cooled rolls, and then drizzle the maple syrup. Yum

Black Bean Chicken Tamale Pie

                                                                                                           






Deut.4:35,39
35 To you it was shown, that you might know that the LORD is God; there is no other besides him.
39 know therefore today, and lay it to your heart, that the LORD is God in heaven above and on the earth beneath; there is no other




1 Rotisserie chicken, chopped
1 tablespoon +1 teaspoon Chili Powder, divided
1 1/2 teaspoons Cumin Powder, divided
1 16 ounce can Black beans drained and partially mashed
1 16 ounce jar Salsa Pace chunky
1 can Green Chiles, undrained
1/2 cup fresh Cilantro, chopped and divided
1 cup Cornmeal
1 cup grated sharp Cheddar Cheese
1/2 cup grated Monterey Jack Cheese


Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Add drained beans partially mashed chilies, salsa, and 1/4 cup cilantro. Cook to blend flavors for about 5 minutes.

In sauce pan, while meat mixture is cooking, bring 3 cups water, 1 cup corn meal, 1 teaspoon chili powder, and 1/2 teaspoon cumin to a bowl, stirring constantly with a whisk. Cook until thickened.
Remove meat mixture from heat, sprinkle with Monterey jack cheese, and pour cornmeal mixture over cheese, spread with spatula to completely cover meat. Sprinkle with cheddar cheese and remaining cilantro. Place pan under broiler for 5 minutes or until cheese melts and a slight crust starts to form on top.


Thanks Shelia!!

Stuffed Waffles

                                                                                                                      

Mark 9:49 For everyone will be salted with fire

1 Sheet frozen puff pastry, thawed

4 bananas, chopped

½ c maple syrup

1/2 t spiced rum

½ c pecans

Powdered sugar for sprinkling

Pour maple syrup on bananas and pecans and heat in skillet for 3 minutes or until browned, add 1/2 t spiced rum.

Cut pastry to fit waffle maker. Spray hot waffle maker with cooking spray. Sprinkle waffle with cinnamon-sugar mixture.  Bake for 2-3 minutes or until waffle is light brown. Cool slightly. Cut a slit in the waffle and stuff. Sprinkle with powdered sugar. Cover with whipped cream.

Carne Asada Wraps

                                                                                                                      
Eph.1:21 far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come


4 chipotle peppers in adobo sauce, roughly chopped

1 tablespoon minced garlic

3/4 cup chopped onions

1/2 teaspoon ground cumin

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 cup salsa

1/2 cup fresh lime juice

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup canola or vegetable oil

2 1/2 pounds skirt steak

Lettuce or tortillas

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, salsa, lime juice, salt, pepper and oil.

Rub the marinade all over the skirt steak, then place the steak in a large, ziplock plastic bag with the marinade and refrigerate overnight.

Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately in lettuce leaves or tortillas. Top with guacamole, onions, tomatoes, cheese,  and sour cream.