Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

You can find me on Google+!!















Saturday, December 22, 2018

Beef Tenderloin with Persillade Relish
































26 Eight days later, his disciples were inside again, and Thomas was with them. Although the doors were locked, Jesus came and stood among them and said, "Peace be with you."
27 Then he said to Thomas, "Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe."
28 Thomas answered him, "My Lord and my God!"
29 Jesus said to him, "Have you believed because you have seen me? Blessed are those who have not seen and yet have believed." - John 20:26-29




Can't even express how good this was!
Made a few changes but nothing major.
My inspiration came from the America's Test Kitchen recipe.
The relish is yummy!


1 4-1/2 lb extreme peeled prime beef Tenderloin (Costco)

Rub

2 1/4 t kosher salt
1 t black pepper 
1 t baking soda
2 t roasted garlic, mashed 
1 T olive oil

Potatoes

3 T olive oil
2 bags of tiny Yukon gold potatoes
5 scallions, diced
2 T roasted garlic
1 T smoked paprika
Salt and pepper

1/2 c water to deglaze the pan

Persillade Relish for serving

3/4 c diced parsley
1/2 c olive oil
6 T mild pepper rings, diced, plus 1 t of the brine
1/4 c capers, rinsed and diced 
1 scallion, diced
1 T roasted garlic 
1 t sugar
1/4 t each kosher salt and black pepper 
Mix well.

Beef directions 

Make the rub. 
Pat dry beef.
Turn under small thin tail, tie with kitchen string every 2 inches.
Cover beef with rub and let set out at room temp for 1 hour.

Potatoes directions

In a large metal roasting pan, heat the oil over 2 cooking eyes , add the scallions, garlic and seasoning, cook until scallions are tender. 
Take off what and add water.
Scape the bits off bottom and stir into water mixture.
Add potatoes and stir around to coat.
Bake in a 425 oven for 20 minutes.
Remove from oven and stir again.

Direction to finish 

Turn heat to 300 and add beef to top of potatoes.
Put in middle rack and add pan back in.
Bake 55 minutes or until internal temp is 120 degrees. 
Turn on broiler and roast 5-10 minutes to develop a slight crust.
Remove to cutting board, tent with foil, rest 15 minutes.
Slice and put a thin layer of the relish down the middle.





Pimento Cheese Bacon English Pea Casserole


































For no one can lay a foundation other than that which is laid, which is Jesus Christ. - 1 Corinthians 3:11



An ej original!



1 bag frozen peas
1 c pimento cheese 
1 c mushroom soup
1 T roasted garlic
1/4 c chopped crispy bacon
1/4 c canned onion rings

Topping 
Ritz crackers crumbled 
1/4 c shredded mozzarella cheese 

Bake in a greased pie plate in 350 degrees for 30 minutes.

Friday, December 21, 2018

Georgia Pecan Pie Trifle


































So neither he who plants nor he who waters is anything, but only God who gives the growth. - 1 Corinthians 3:7


Yummy!


(1) store bought large pecan pie, cut into 1 inch squares, I used Edwards frozen Georgia pecan pie, leave slightly frozen for easy cutting 

Filling

1 block full fat Cream cheese, room temp, mine set out 1 hour
1/2 c powdered sugar 
1&1/2 c heavy Cream 
1&1/2 t vanilla

Place these ingredients in a heavy duty mixer.
Use wire attachments and whip until smooth, about 15 minutes.
Set aside.

Topping

Prepare these and set aside.
1/2 c toasted pecans, I used spicy honey Pecans
3/4 c dark chocolate, chopped, I used Ghirardelli 

Layer in trifle bowl starting with pie pieces, then half of the cream cheese mixture and top with half of toppings.
Next layer pie pieces, cream cheese and finish with toppings.

Inspiration from:

Thursday, December 20, 2018

Romaine Leaf Blue Cheese Salad































23 He said to them, "You are from below; I am from above. You are of this world; I am not of this world.
24 I told you that you would die in your sins, for unless you believe that I am he you will die in your sins." - John 8:23-24


Baby Romaine from Costco, grown in Arizona
Green Goddess salad dressing  
Blue cheese
Crisp baked Bacon, crumbled 
Black or white Raisins
Spicy honey roasted pecans, chopped (recipe on this blog under nuts tab)

You can do a few or a lot.
You can double leaves.
Use that imagination!!
Serve buffet style on a platter.

Wash lettuce, separate into leaves, dry.
Chop 2 leaves, leave the rest in whole leaves.
To layer, start with lettuce leaf, then add a tablespoon of chopped lettuce, drizzle a little green goddess, then bacon, raisin and end with the chopped pecans.

No Cook Lemon Icebox Pie



























42 Jesus said to them, "If God were your Father, you would love me, for I came from God and I am here. I came not of my own accord, but he sent me.
43 Why do you not understand what I say? It is because you cannot bear to hear my word.
44 You are of your father the devil, and your will is to do your father's desires. He was a murderer from the beginning, and does not stand in the truth, because there is no truth in him. When he lies, he speaks out of his own character, for he is a liar and the father of lies.
45 But because I tell the truth, you do not believe me.
46 Which one of you convicts me of sin? If I tell the truth, why do you not believe me?
47 Whoever is of God hears the words of God. The reason why you do not hear them is that you are not of God." - John 8:42-47




Don't let this simple pie fool you, it's delicious!!!



1 graham cracker crust

1 can 14 oz. Eagle Brand sweetened condensed milk
1 whole fat 8 oz. block Cream Cheese, room temp 
1/4 c fresh lemon juice
Lemon zest from 1 lemon

Beat with a hand mixer until smooth.
Fill graham cracker crust.
Cover.
Place in freezer for 1 hour, then move to fridge.

Tuesday, December 11, 2018

Sour Cream Salsa Verde Pork Enchiladas



































22 But you have come to Mount Zion and to the city of the living God, the heavenly Jerusalem, and to innumerable angels in festal gathering,
23 and to the assembly of the firstborn who are enrolled in heaven, and to God, the judge of all, and to the spirits of the righteous made perfect,
24 and to Jesus, the mediator of a new covenant, and to the sprinkled blood that speaks a better word than the blood of Abel.
25 See that you do not refuse him who is speaking. For if they did not escape when they refused him who warned them on earth, much less will we escape if we reject him who warns from heaven.
26 At that time his voice shook the earth, but now he has promised, "Yet once more I will shake not only the earth but also the heavens."
27 This phrase, "Yet once more," indicates the removal of things that are shaken-that is, things that have been made-in order that the things that cannot be shaken may remain.
28 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. - Hebrews 12:22-29




3 c Left over pulled pork, I used pork Tenderloin (you can also use Rotisserie chicken or make cheese ones using quesadilla cheese and Queso Fresco combination 
1 c cheese, I used quesadilla cheese from Aldi
1/2 c crumbled Queso Fresco
1 c enchilada sauce, recipes this blog under sauce tab

Mix the above ingredients to make the filling and set aside.
Fill 6 inch size flour tortillas.
Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.
Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.
1 c chicken stock

3. Whisk these into chicken stock mixture.
1 c sour cream
1/4 c salsa verde
Pinch of salt 
A few turns cracked black pepper

Reserve
2 T enchiladas sauce
2 T sour cream sauce
1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 
This keeps the enchiladas from sticking to pan.
Place the enchiladas seam side down.
Pour the rest of the sour cream enchiladas sauce over top.
Add a little black pepper and salt.
Seal in foil, bake preheated 400 degree oven for 30 minutes.
Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.
Watch carefully to prevent burning.

Cajun Honey Butter Garlic Pork Tenderloin
































9 After this I looked, and behold, a great multitude that no one could number, from every nation, from all tribes and peoples and languages, standing before the throne and before the Lamb, clothed in white robes, with palm branches in their hands,
10 and crying out with a loud voice, "Salvation belongs to our God who sits on the throne, and to the Lamb!"
11 And all the angels were standing around the throne and around the elders and the four living creatures, and they fell on their faces before the throne and worshiped God,
12 saying, "Amen! Blessing and glory and wisdom and thanksgiving and honor and power and might be to our God forever and ever! Amen." - Revelation 7:9-12




1 1/2 lb. Plain Pork Tenderloin 
1/2 t Cracked black pepper
2 t Cajun seasoning
1/2 t Smoked salt 
1 T Honey 
1 T Butter
1 T clarified butter
1 t Balsamic glaze, I got mine at Aldi
1 t roasted Garlic

In a plate, put the Cajun seasoning, salt and pepper. 
Roll the Tenderloin in the seasoning.
Add both butters, glaze, honey and garlic to a Dutch oven, heat and sear Tenderloin on both sides.
Add 1/2 c water, cover, cook preheated 375 degree for 20 minutes.
Take out of oven, put on cutting board, cover with foil and let rest 5 minutes.
Spoon drippings over cut Tenderloin.

Wednesday, December 5, 2018

Gruyere Chops for Two


































I am coming soon. Hold fast what you have, so that no one may seize your crown. - Revelation 3:11




2 bone in thick pork chops
Season and sear in a splash of olive oil/clarified butter
After Swanson put under broiler for 5 minutes on each side.
Turn off oven.
Add grated Gruyere to each chop.
Cover, internal temp should be 145 degrees.
Make sauce and put a few T on each chop.


Sauce
1 T Olive Oil/clarified butter
1 1/4 inch link Cajun sausage, diced ( I used Andouille)
1/2 c Button Mushrooms, Sliced
1 leek, sliced
1 roasted garlic clove, mashed
1/4 c sweet Marsala 
(4 ounces) Chicken Broth
1 T cornstarch in 1/4 c water

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and Cajun sausage, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.
If you have excess sauce save for shrimp and grits.

Tuesday, December 4, 2018

Quick and Easy Hoisin Garlic Shrimp




































By this my Father is glorified, that you bear much fruit and so prove to be my disciples. - John 15:8




10 jumbo red Shrimp
1 Leek
4 large button mushrooms, sliced
1 c Cabbage, thick shredded 
1 t roasted Garlic 
1/4 c Hoisin Garlic sauce, Soy Vay
Splash of Olive oil for stir frying

In the heated oil, stir fry veggies, then add shrimp. 
When shrimp are tender, add sauce.
Serve over sticky rice or thin noodles.


Saturday, December 1, 2018

Chicken Piccata
































Is not my word like fire, declares the LORD, and like a hammer that breaks the rock in pieces? - Jeremiah 23:29




2 Chicken breast, slice into half and pound thin, squirt a little lemon juice over pieces. 
Dredge in Italian Bread crumbs.
Light Salt, pepper and Smoked paprika each piece. 
Heat 1/4 c of Olive Oil and clarified butter mixture  for sautéing.
Remove chicken to plate.
Use same skillet to make sauce.

Sauce
1/4 c Sauvignon Blanc
2 T Lemon juice
1/8 c Heavy Cream 
1/4 c chicken stock
1/8 c Parmesan
1 t sugar
2 T Limoncello 
1 t rinsed capers

Place wine in skillet and heat.
Add stock, juice, cream, sugar, capers, Limoncello and cheese.
Reduce a little and add chicken back in.
After it's all heated add pasta.


2 c Cooked pasta, Angel Hair, set aside

My Take on America's Test Kitchen Instant Pot Roast

































Jesus said to him, "I am the way, and the truth, and the life. No one comes to the Father except through me. - John 14:6



4 lb chuck roast, pull apart to make 2 bundles, tie, season with smoked salt and pepper
2 T butter
1 onion, sliced thick 
1 carrot, sliced thick 
1 celery, sliced thick 
3 Button mushrooms, sliced thick
1/4 t baking soda
Cook 5 minutes.

De-glaze with 1 c beef broth.
2 t soy sauce
2 bay leaves

Put roast, veggies and button in and sauté to brown then bring up pressure and cook for 55 minutes and release pressure.
Remove to cutting board and cover with foil to rest for 10 minutes.

Remove bay leaves.
Transfer 2 c of drippings to pot.
Add 1 T Cabernet Sauvignon , 2 T flour and bring to boil,reduce.
Serve gravy over roast slices.
I also served the gravy over sticky rice.
Such a beefy taste, yum!!