Alabama Greek Chicken Mexican Fusion Nachos

For this is the will of God, that by doing good you should put to silence the ignorance of foolish people. - 1 Peter 2:15

An ej original recipe!

*1 piece of left over Alabama Greek Chicken breast, chopped

Drizzle of Olive oil

1 sweet onion, cut in half and sliced into rings 

1/2 c shredded Quesadilla cheese

*1/2 t Mardi Gras seasoning

Drizzle of Pete's Hot sauce

Diced fresh parsley

Chopped fresh tomatoes 

Tortilla chips

Fry onion and Mardi Gras seasoning in oil until tender.

Add chicken, stirring to incorporate.

Add cheese to melt, turn off heat.

Plate onion-chicken mixture over tortillas.

Drizzle dots of Pete's, add chopped tomatoes and parsley.

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Herb Crusted and Herb Stuffed Pork Chops

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  - Psalm 46:1-3

4 (one inch) thick bone in Chops

Brine for 2 hours.

Brine

Water to cover

1/4 c Sugar 

1/2 c Salt

I used a gallon zip lock bag and stood them up, side by side, and set in a bowl

Herb Crust

Herb crust

1 slice white Bread, pulse at least 8 times should equal 1 c 

1 T olive oil

2 T Parmesan cheese

1 Shallot minced

1/8 t each salt and pepper

Mix well.

Set aside.

Herb paste

( use fresh herbs only in this application)

1/2 c parsley

2 T fresh thyme

1 t fresh rosemary 

6 T grated Parmesan 

3 T olive oil

1 T roasted Garlic 

1 t each salt and pepper

Pulse 12 or so times.

Set aside.

Cut a pocket in the Chops, being careful not to cut through.

Stuff 1-1/2 t of herb paste in pocket.

Add rest of herb paste to top of chop.

Then add bread crumb crust.

Bake 350 degrees 45 minutes until temp is 155 degrees.

Place under broiler, middle rack, to lightly toast top. 

Rest uncovered for 10 minutes.

Instant Pot Sous Vide Greek Pork Tenderloin

Why are you cast down, O my soul, and why are you in turmoil within me? Hope in God; for I shall again praise him, my salvation and my God.  - Psalm 43:5

Marinate 1 hr

Small pork tenderloin, cut in half

2 T Fresh rosemary, 

2 T Fresh thyme

Lemon 3 in strips,

3 T roasted Garlic, 

1/4 c olive oil

1 T kosher Salt

1-1/2 t Dried Oregano 

1/2 t ground coriander 

1/4 t red pepper flakes

1/4 black pepper

Fill inner Instant pot, up to the 10 mark, with hottest tap water.

Heat for 30 minutes on keep warm setting.

Temp should reach around 174-176 degrees. 

Make sure air is out of bag.

Add seasoned meat in zip bag to pot.

Submerge in water bath.

Make sure they stay under water and on opposite sides.

Place top of bag over side of pot.

Cook, lid on securing bags to sides, for 60 minutes.

Remove from Ziploc. 

Check meat temp, 150 degrees and above are OK.

Place oil in skillet and sear. 

Slice and serve.

Sous Vide Instant Pot Asian Pork Tenderloin

My soul thirsts for God, for the living God. When shall I come and appear before God?  - Psalm 42:2

Gallon size freezer Ziploc bag

Small Pork Tenderloin, divided in half

Marinade Sauce 

1/8 c Sweet Chili Thai sauce

1/8 c Hoisin 

1/8 c Sake

3 T Soy sauce

Press air out of bag.

Marinade for 2 hrs.

Fill inner Instant pot, up to the 10 mark, with hottest tap water.

Heat for 30 minutes on keep warm setting.

Temp should reach around 174-176 degrees. 

Make sure air is out of bag.

Add seasoned meat in zip bag to pot.

Submerge in water bath.

Make sure they stay under water and on opposite sides.

Place top of bag over side of pot.

Cook, lid on securing bags to sides, for 60 minutes.

Remove from Ziploc. 

Check meat temp, 150 degrees and above are OK.

Place oil in skillet and sear. 

Slice and serve.

Fancy and Quick Layered Bean Dip

 

 

1 I waited patiently for the LORD; he inclined to me and heard my cry. 

2 He drew me up from the pit of destruction, out of the miry bog, and set my feet upon a rock, making my steps secure. 

3 He put a new song in my mouth, a song of praise to our God. Many will see and fear, and put their trust in the LORD.  - Psalm 40:1-3

 

1 c of salsa drained, reserve 3 T of juice

1 16 oz refried beans

Mix together juice and beans, spread in a pie plate.

1/2 c sour cream

1 8 oz spreadable cream cheese

2 T taco seasoning 

Mix together and spread over beans.

1 avocado, mashed

Spread over cream cheese concoction.

Sprinkle cheddar cheese over mashed avocado layer.

Next add drained salsa.

Then chopped green onions.

Cover and chill 45 minutes.

Serve with tortilla chips.

Pressure Canned Organic Ground Beef

Be pleased, O LORD, to deliver me! O LORD, make haste to help me!  - Psalm 40:13

 

3 pack Kirkland organic ground beef

2 large onions, chopped

Fry until almost done.

Drain.

Set aside.

2 qt Beef broth, I made mine out of beef base seasoning 

Heat and keep warm.

6 pints jars with lids and rings

Fill hot jars with beef, add broth leaving 1 inch head space, de-bubble. 

Clean rim with vinegar.

Finger tighten lids.

Process according to canner book.

75 minutes at 10-11 pressure 

Egg Salad on Havarti Grilled Cheese

 

 

 

 

I acknowledged my sin to you, and I did not cover my iniquity; I said, "I will confess my transgressions to the LORD," and you forgave the iniquity of my sin. Selah  - Psalm 32:5

 

 

An ej original recipe!

White Mountain Bread, buttered on one side with clarified butter 

Havarti cheese

Egg salad 

2 hard boiled eggs, chopped

2 T Mayo

1 t Dijon 

3 T chopped Green onions

1-1/2 T Sweet pickle relish

1/2 t smoked paprika 

Salt and pepper to taste

Chicken Onion Fennel Pasta in Béchamel Sauce

20 Our soul waits for the LORD; he is our help and our shield. 

21 For our heart is glad in him, because we trust in his holy name. 

22 Let your steadfast love, O LORD, be upon us, even as we hope in you.  - Psalm 33:20-22

Make your favorite Béchamel sauce.

Set aside.

I used

1/4 c butter, melt on medium heat.

Whisk in, 

4 T flour

Whisk in 12 oz can of evaporated milk

2 oz shredded Parmesan 

Pinch of nutmeg

Thicken slightly, add

1 c pasta water, thicken

Cook pasta al dente, I used a box of Rotini, set aside.

Reserve 2 c pasta water.

2 shredded Rotisserie chicken breast 

Set aside.

Salt and pepper to taste

Veggie mix

1 Fennel bulb, core removed, rough chopped

1 Onion, rough chopped 

Place in processor separately and pulse 10 times.

Heat 1 t clarified butter, add veggie mix, and chicken, cook 5 minutes.

Set aside.

Place pasta in 13x9 pan, add chicken, toss. 

Pour in thickened sauce.

Stir well, add the other cup of pasta water, stir.

Bake 325 degrees for 20 minutes just to heat through.

Topping

3 T Fresh basil, chopped 

Sausage Cheese Onion Puffs

Oh, taste and see that the LORD is good! Blessed is the man who takes refuge in him!  - Psalm 34:8

An ej original recipe!

1/2 lb ground sausage, fried, drain on paper towel

1/4 c chopped onions

1 t Sage

1/2 Manchego cheese

1/2 c White American

1 t Soy sauce 

1 pack Crescent rolls, press together to make rectangular sheet

1 Beaten egg

Fry sausage and onions until done.

Add soy and Sage.

Melt cheese in hot sausage mix.

Take triangular dough and fill with sausage mix down the middle, tuck ends, seal seam, roll several times, cut with pizza cutter.

Brush with egg mixture.

Bake in preheated 375 degree oven until browned, 20-25 minutes.

Serve with a dollop of Pete's Mayo.

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Chipotle Bourbon Beef Brisket Tacos

 

 

 

 

5 Into your hand I commit my spirit; you have redeemed me, O LORD, faithful God. 

6 I hate those who pay regard to worthless idols, but I trust in the LORD.  - Psalm 31:5-6

An ej original recipe!

1-1/2 c chopped Buc-ee's sliced rubbed beef brisket

1 small Onion, sliced

1 t Roasted garlic, mashed

Drizzle Olive oil 

1/4 t Chipotle in Adobo, mashed ( more if adults)

1/4 c Bourbon 

1/2 c Water

Fresh lime juice

Sauté the onion, chipotle and garlic in oil.

Add the chipotle and the bourbon, reduce.

Add water and reduce.

Toppings

Quesadilla Cheese

Sour cream

Angel hair cut cabbage 

Salsa

Buc-ee's Sliced Rubbed Brisket and Gravy

1 Ascribe to the LORD, O heavenly beings, ascribe to the LORD glory and strength. 

2 Ascribe to the LORD the glory due his name; worship the LORD in the splendor of holiness. 

3 The voice of the LORD is over the waters; the God of glory thunders, the LORD, over many waters. 

4 The voice of the LORD is powerful; the voice of the LORD is full of majesty.  - Psalm 29:1-4

An ej original recipe!!

Rough chop the sliced rubbed Beef Brisket, set aside.

Gravy ingredients 

1/2 c Leeks, sliced

1 T Roasted garlic

1/2 c Mushrooms, sliced

2 T Olive oil

2 T Flour

1/2 t each Salt and pepper

1/4 c Red Wine, I used Cabernet Sauvignon 

1/2 Water

1/4 c Half and half

Add oil to skillet, heat to medium, add leeks, mushrooms and garlic.

Cook 1 minute.

Add wine, cook 2 minutes.

Add water, cook 1 minute.

Add flour, stirring to incorporate.

Add half and half, then Beef. 

Cook just to reduce and thicken.

Serve over garlic mashed Yukon potatoes.