Bone Broth Chicken Tortilla Soup

Revelation 5:9-10

[9] And they sang a new song, saying, 

    “Worthy are you to take the scroll

        and to open its seals,

    for you were slain, and by your blood you ransomed people for God

        from every tribe and language and people and nation, 

    [10] and you have made them a kingdom and priests to our God,

        and they shall reign on the earth.”

An ej original recipe!!

1 qt chicken bone broth

1 can white beans, Navy or Northern, you could use Hominy, drain

1 T olive oil

1 Onion, chopped

1 T roasted garlic, mashed

1 c niblet Corn, I used some I froze this summer

1/2 t dried roasted cumin 

1/2 t dried rosemary 

1/2 oregano

2 c pulled Rotisserie Chicken 

Salt and pepper to taste 

1 T Sugar

1/3 c Herdez Salsa Verde

1/3 c Herdez Guacamole Salsa

Place oil, onion, garlic, beans, corn, sugar, seasonings and chicken in large pot.

Bring to a simmer and sauté all.

Add broth, and both Herdez products.

Simmer 20 minutes.

Toppings

Lime wedge, juiced in each bowl

Chopped Onion

Sour cream

Sliced or chopped Avocado

Cheese, I used a mixture of Emmental, Gouda and Fontina

Fresh cilantro 

Tortilla chips

Three Cheese Ham Spinach Artichoke Egg White Breakfast Quesadilla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe makes 2 large 10 inch filled Quesadillas.

Cut like a slice of pie.

1 John 4:14-15

[14] And we have seen and testify that the Father has sent his Son to be the Savior of the world. [15] Whoever confesses that Jesus is the Son of God, God abides in him, and he in God.

An ej original recipe!

Tortilla Spread 

Garlic herb Boursin cheese

Lightly spread on one side of large tortillas.

Set aside.

Shredded or chopped Cheese

1/2 c cheddar

1/2 c Emmental 

1/2 c Manchego 

Prepare and set aside.

You need a layer on each tortilla to get it to stick.

Filling

1 t Artichoke oil, from jar

1/4 c tiny chopped pieces ham, I used ham from baking bag ham I baked and had in freezer*

1/2 c Spinach, chopped

1/8 c Marinated Artichokes, diced

1 T roasted Garlic, mashed

2 Scallions, diced 

1/2 c liquid egg whites

Salt and Black pepper to taste

Sauté onions, garlic, Artichoke, ham and spinach in oil. 

Season.

Add egg white, stir around until done.

Set aside.

On a griddle, add a little clarified butter.

Place the not spread side of tortilla down onto butter, add cheese to Boursin spread side then add 1/2 of the filling then another layer of cheese.

Toast each side to slightly crispy.

Place on a cutting board and cut with a rolling pizza wheel cutter.

Serve with salsa if desired.

https://aintnocookinglikemommas.blogspot.com/2021/08/baking-bag-ham.html

Baking Bag Ham

Proverbs 16:18

    [18] 

    Pride goes before destruction,

        and a haughty spirit before a fall.

1 bone in whole ham(got mine at Publix, it was a Publix brand 13 lb ham)

1 large prepared baking bag

Yellow mustard to cover top

Brown sugar, to cover top

1 Mini coke

Preheat oven to 325 degrees.

Bake for 5 hours or until ham reaches 165 degrees.

Bag prep

Place 1 T flour in bottom of bag.

Score ham top.

Place ham in bag.

Pour coke over ham.

Cover ham top with mustard and brown sugar.

Tie bag, make slits, place in rack, place in sturdy pan.

Bake bottom rack.

Pork and Gravy Stew

Proverbs 16:9

    [9] 

    The heart of man plans his way,

        but the LORD establishes his steps.

An ej original recipe!!

1 lb country style Boneless ham, cut into 1 inch chunks

Mix together and toss meat.

2 T Flour

Salt and pepper to taste

1 t smoked paprika 

3 T Olive oil

Heat oil and sear meat, when browned remove to plate.

Add to pork dripping pan:

1 Onion

1 Leek

1 T roasted garlic 

When onion mixture is soft, add pork back in.

Add:

4 c Beef stock, I make mine out of base seasoning 

1 t sage

1 t thyme

1 T double concentrate tomato paste

1 T Worcestershire sauce 

1/2 t sugar

3 Bay leaves

Bring to a light boil, cover and cook until done, stir occasionally.

Tender in around 1 hour.

Add Veggie mix:

4 Yukon potatoes, cut in 1 inch chunks

3 large carrots, cut in 1 inch chunks

Continue cooking, covered 40 minutes.

Makes it on gravy. 

Yummy Meatloaf Patties

Titus 2:11

[11] For the grace of God has appeared, bringing salvation for all people,

 

An ej original recipe!

 

 

 

1 lb ground beef 80/20

1/2 lb ground pork

Salt and pepper to your taste 

1/2 t dried Thyme

1/2 t dried Rosemary 

1/2 t garlic granules 

1/2 t onion powder

1 small chopped onion

1 T dried parsley

3 T BBQ sauce

3 T buttermilk

1/8 c panko

Mix until just incorporated.

Mixture should be a little sticky and not dry.

Make into patties.

Line sheet pan with foil.

Spray with non-stick.

To each patty, add BBQ sauce to cover top, sprinkle with brown sugar.

Bake in preheated 350 degree oven, bottom rack, for 35-40 minutes until internal temp reaches 165 degrees.

Baked Chicken Jalapeño and Mozzarella Cheese Burritos

Hebrews 9:15

[15] Therefore he is the mediator of a new covenant, so that those who are called may receive the promised eternal inheritance, since a death has occurred that redeems them from the transgressions committed under the first covenant.

I saw this recipe on YouTube "Old Alabama Gardner".

Delicious!

350 degree for 15 minutes, flip and repeat.

Makes 6 burritos 

Large flour tortillas 

1/2 lb shredded or chopped chicken

I used my pressure canned chicken in broth which I drained.

8 oz shredded mozzarella cheese

4 oz spreadable cream cheese 

1/2 c diced onion

1 fresh jalapeño, seeded and diced or bell pepper

1 T roasted garlic, mashed

1/2 T taco seasoning, homemade 

Mix well.

It will be sticky.

Do not over fill or it will ooze out during baking.

Add 1/3 c to of chicken mixture to a large flour tortilla and spread.

Leave enough empty space all the way around to fold.

Fold in bottom then sides.

Place seam side down.

Spray large sheet pan, covered with parchment sheet, with cooking spray.

After first cook time flip and spray with cooking spray.

Finish baking and serve with sour cream, salsa or Pico de gallo.

Pressure Canned Big Dried White Butter Beans

2 Timothy 2:11-13

[11] The saying is trustworthy, for: 

    If we have died with him, we will also live with him; 

    [12] if we endure, we will also reign with him;

    if we deny him, he also will deny us; 

    [13] if we are faithless, he remains faithful—

    for he cannot deny himself. 

 

 

Dried large white butter beans covered with water and soaked overnight

Cut up onions and set aside.

Cover beans again with water and bring to boil.  

Drain beans and set aside.

Get pressure canner going according to directions.

Heat chicken base made stock.

Make your preferred seasoning mix.

I use Cajun seasoning and garlic granules.

Add add 1/8 c white vinegar to stock.

Have your jars warm.

I use hottest tap water.

Empty jar.

Place onions and seasoning in jar, then beans. 

Leave 1&1/2 inch headspace.

Process according to jar size.

Process according to your altitude.

Qt 90 minutes

Pint 75 minutes 

I canned 3 lbs of dried Butterbeans and 3 lbs of dried Pinto beans!

Moo Shu Pork

 

 

 

Proverbs 9:10

    [10] The fear of the LORD is the beginning of wisdom,

        and the knowledge of the Holy One is insight.

1/2 lb pork tenderloin, cut into thin strips 

2 t Soy sauce

1 t rice wine

1/8 t white pepper

Stir around, and marinate.

Sauce

1 T anchovy paste

1 T Hoisin 

1 t Soy sauce

1/2 t Sesame oil

2 T water

Stir. Set aside.

Beat and set aside

2-3 medium eggs

Onions

Leeks

Garlic

Mushrooms

Cabbage

1 T oil

Added to skillet.

Scramble eggs in oil.

Remove and set aside.

Add oil.

Fry onions.

Add pork.

Fry till pork is done.

Add cabbage, garlic and mushrooms.

Stir fry.

Add sauce.

Add eggs.

Serve on tortilla.

Italian Deli Turkey Chef Salad

Psalm 130:3

    [3] If you, O LORD, should mark iniquities,

        O Lord, who could stand?

An ej original recipe!

1/4 lb Deli Honey Turkey breast #1 slice ( I like Boars Head)

3 T Olive Garden Italian dressing

2 hard boiled eggs

1/2 head of Iceberg Lettuce, chopped 

1 Carrots, sliced thin

1 Cucumbers, sliced thin 

1/2 of a Sweet Vidalia onions, sliced thin

1 ripe Tomato, chopped 

Grated Feta or Parmesan 

Boil eggs, cool and set aside.

Wash salad ingredients.

Drain dry.

Build salad.

Roll up turkey and slice into 1/4 inch strips.

Add salad dressing to skillet, heat and add turkey, sauté just until heated through.

Cover top of salad greens with turkey.

Sprinkle with preferred cheese.

Peel eggs.

Cut up eggs and place on top of turkey.

Add salt, pepper and salad dressing.

I also season with Trader Joe's Umami and Mrs. Dash table blend.

Skillet Pork Tenderloin with Fig Shallot Smoked Sausage and Feta Reduced Pan Sauce

Proverbs 3:5-8

    [5] Trust in the LORD with all your heart,

        and do not lean on your own understanding. 

    [6] In all your ways acknowledge him,

        and he will make straight your paths. 

    [7] Be not wise in your own eyes;

        fear the LORD, and turn away from evil. 

    [8] It will be healing to your flesh

        and refreshment to your bones.

 

 

An ej original recipe!

1 Rotisserie flavor pork Tenderloin, rinsed, carefully split down middle, pounded thin. 

Cut into 2 pieces, fill and tie 

Greek seasoning 

Salt and pepper

Season with Greek seasoning, salt and pepper

Set aside.

2 T butter

Filling

10 fresh figs, chopped

1/8 c Feta crumbles

1 Shallot, diced

1/4 c chopped smoked sausage

1/2 t bacon grease

Fry ingredients in bacon grease until reduced.

Set aside.

Place skillet in cold oven.

Turn oven on 450 degrees.

When oven reaches temp, remove skillet and add butter then add filling to Tenderloin and tie.

Cook on bottom rack for 14 minutes on each side.

Internal temp should be 155- 160 degrees.

Rest 10 minutes and slice with sharp butcher knife.