Whiskey Reduction Seared Chops

                                                                                                                           


Galatians 3:22 But the Scripture declares that the whole world is a prisoner of sin, so that what was promised, being given through faith in Jesus Christ, might be given to those who believe.

2 Bone in pork chops
Smoky paprika
Seasoned meat tenderizer
Splash of Whiskey
Dijon mustard

Pound chops and season both sides with smoky paprika, meat tenderizer, and a splash of whiskey. Add 1 T of olive oil to skillet and sear chops, flip and add another splash of whiskey.  Add 1 t Dijon and 1/2 c water just before you put under broiler. Broil 10 minutes on each side. Spoon reduction on chops. Let rest 5 minutes before serving.

Chipotle Mayo

                                                                                                                         

Mark 4:12

12 so that "they may indeed see but not perceive, and may indeed hear but not understand, lest they should turn and be forgiven."



3/4 cup mayonnaise
2 chipotle peppers in adobo, finely chopped
1 leek, finely chopped
1 tablespoon finely chopped cilantro
1 teaspoon lime juice
1 small clove garlic, finely minced

In a bowl combine the mayonnaise, chipotle peppers, leeks, cilantro, lime juice, and garlic; blend well.
Cover and refrigerate until serving time.
Use this mayonnaise as a dip for chicken, fries, fish or shrimp, or use it as a burger topping or sandwich spread instead of mayonnaise.

This recipe makes about 1 cup of mayo.

Chicken Smothered in Marsala Dijon Sauce

                                                                                                                     


2 Thess.2:11-12

11 Therefore God sends them a strong delusion, so that they may believe what is false,
12 in order that all may be condemned who did not believe the truth but had pleasure in unrighteousness.

10 boneless skinless chicken tenderloins
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped leeks
2 tablespoons minced garlic
1 cup dry Marsala wine
1 /2 cup mascarpone cheese
2 tablespoons Dijon mustard
1/2 teaspoon tarragon
2 tablespoons fresh basil
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. I like to use smoky salt. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 2 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the leeks and saute until tender. Add garlic. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.  Add the chicken back in. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly. Stir in the chopped basil and tarragon.  Season the sauce, to taste, with salt and pepper.

Place fettuccine in pot of salted water and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with fresh basil and serve.

Sausage Stuffed Cresents

                                                                                                               







1 Corinthians 15:24 
Then the end will come, when he hands over the kingdom to God the Father after he has destroyed all dominion, authority and power



1 pound ground sausage
1 can (4 ounces) chopped green chilies or 1 chopped and seeded jalapeno
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls

Directions
In a large skillet, cook sausage and chilies over medium heat until done; drain.
Add the cream cheese, cumin and chili powder.
Cool slightly.
Separate crescent dough into 24 triangles.
Place 1 tablespoon of sausage mixture along the short end of each triangle; carefully roll up.
Place point side down on parchment lined baking sheets. Bake at 375° for 11-14 minutes or until golden brown.
Serve warm.

Moroccan Chicken

                                                                                                               




Is.46:8-10
8 "Remember this and stand firm, recall it to mind, you transgressors, 
9 remember the former things of old; for I am God, and there is no other; I am God, and there is none like me, 
10 declaring the end from the beginning and from ancient times things not yet done, saying, 'My counsel shall stand, and I will accomplish all my purpose,'




1/2 cup extra virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions:
Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
Process until a smooth paste is formed.
Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
Preheat the grill to medium hot.
Grill chicken breasts 5-7 minutes on each side, or until done.

Mexican Style Breakfast Casserole

                                                                                   

                                                                                                   

Phil. 3:9 and be found in him, not having a righteousness of my own that comes from the law, but that which comes through faith in Christ, the righteousness from God that depends on faith--

5 beaten eggs

1 c cheese of your choice(I used cheddar)

1/2 c sour cream or cottage cheese

1 t smoked salt

1/2 t pepper

1 t hot sauce

1/2 c onions or leeks

5 oz. fresh hash browns (found in cold section) pat dry

1 lb. cooked crispy bacon

Salsa for serving

Beat eggs, add cheese, sour cream, salt, pepper, hot sauce and onions. Mix well. Add potatoes, continue mixing until potatoes are incorporated. Place in a greased pie plate. Top with the crispy bacon. Cover and let set, in the fridge for 2 hrs. or overnight. Bake 25-35 min. or until knife inserted in middle comes out clean. Add salsa to top of casserole when serving. The salsa adds lots of flavor! Bacon stays crispy because it is on the top, yum!

Brine for Pork Butts

Is.28:16 therefore thus says the Lord GOD, "Behold, I am the one who has laid as a foundation in Zion, a stone, a tested stone, a precious cornerstone, of a sure foundation: 'Whoever believes will not be in haste.'



2 small pork butts
2 qt Water
1/2 Kosher Salt
1/4 c Sugar
1/4 c Honey
3/4 c Molasses
1/4 c Soy sauce
1/4 c Apple Cider vinegar

Bring to boil, cool down with ice, pierce butts and soak for 2 days, in fridge, then smoke.

Salted Mocha Caramel Drink

                                                                                                                                     



Is.26:21 For behold, the LORD is coming out from his place to punish the inhabitants of the earth for their iniquity, and the earth will disclose the blood shed on it, and will no more cover its slain.


1 cup very strong coffee
2 T 1/2 & 1/2
1 heaping T Dark chocolate powder (I use Ghirardelli)



Toppings:
whipped cream
Smoked salt
caramel sauce

Garlic Aioli

                                                                                                                       


Is.45:22-23

22 "Turn to me and be saved, all the ends of the earth! For I am God, and there is no other. 
23 By myself I have sworn; from my mouth has gone out in righteousness a word that shall not return: 'To me every knee shall bow, every tongue shall swear allegiance.'

3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
If you want to spice it up, you can add some hot sauce!

Directions

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Costa Rican Jalapeño Cream

                                                                                                                             



Ps.46:10 

10"Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!"

1-2 jalapeno pepper(seeded and chopped)
1/4 cup evaporated milk or cream
1 medium onion or leeks
1 chicken bouillon cube or 1/2 t chicken better than bouillon
2 steaks of your choice ( I use Rib eye’s)
1 tablespoon butter or oleo
Add fresh cilantro after you finish

Cook steaks as desired.
Add butter, onion, and jalapeno to fry pan and cook 1-2 minutes.
Now you add the milk and bouillon, lower heat and simmer for 2-3 minutes.
Pour over steaks.
This recipe was graciously given to me by Cart Barn Grill! Thanks! As usual, I have added my own twist to the recipe, leeks, cream, better than bouillon and fresh cilantro. I think this would be good on any meat or seafood!!