Spinach and Sauvignon Chicken Meatballs with Shells in Seasoned Vodka Sauce

Hebrews 1:10-12

[10] And, 

    “You, Lord, laid the foundation of the earth in the beginning,

        and the heavens are the work of your hands; 

    [11] they will perish, but you remain;

        they will all wear out like a garment, 

    [12] like a robe you will roll them up,

        like a garment they will be changed.

    But you are the same,

        and your years will have no end.”

An ej original recipe!

Topping

1/4 c Mozzarella 

Sauvignon Blanc Chicken Meatballs 

1 lb ground white meat chicken 

1 shallot diced

1 t apple cider vinegar 

1/2 t salt and pepper

Pinch of red pepper flakes

1 t smoked paprika

1 t dried basil

1 t dried thyme

1 t dried oregano 

1 t garlic granules 

1 t onion powder

1/4 c panko

1/8 c Sauvignon Blanc

1 t olive oil

1/4 t ground Fennel seed

1/2 t brown sugar

1/4 c grated Parmesan 

Mix just till incorporated.

Make golf ball size Meatballs.

Sear in clarified butter till slightly browned.

Internal temp should be 165 degrees.

I quarter mine but you can leave them whole.

Set aside.

1 c cooked al dente Large shells, set aside reserve pasta water

Vodka Sauce

1 t clarified butter

1 t olive oil

1 small Shallot , diced

1 clove garlic, minced

Pinch red pepper flakes

14-ounce can diced tomatoes

1 c evaporated milk

1/4 cup vodka

2 T tomato paste

Make and set aside.

Add Pasta cooking water, for sauce consistency 

Add 1/4 c ricotta 

Kosher salt and freshly ground black pepper

Veggie

2 c Spinach

1 small Onion 

1 t clarified butter

Sauté onions in clarified butter.

Add sauce ingredients.

Mash tomatoes with potato masher.

When sauce is reduced, add Meatballs.

Add pasta water to thicken.

Top with 1/4 c Mozzarella. 

Bourbon Cream Jalapeño Shallot Gravy with Filet of Beef

 

 

 

Psalm 119:170-175

    [170] Let my plea come before you;

        deliver me according to your word. 

    [171] My lips will pour forth praise,

        for you teach me your statutes. 

    [172] My tongue will sing of your word,

        for all your commandments are right. 

    [173] Let your hand be ready to help me,

        for I have chosen your precepts. 

    [174] I long for your salvation, O LORD,

        and your law is my delight. 

    [175] Let my soul live and praise you,

        and let your rules help me.

An ej original recipe!

2 Filet of beef (seasoned with your choice of ingredients) 

I used my Mexi Chili Spice *

1/8 c Bourbon 

1 Shallot, diced

1 Jalapeño, remove seeds and slice

2 T Butter(reserve 1 T)

1 t grape seed oil

1 t (heaping) Spreadable Cream cheese

1/2 t Sugar

Beef stock base seasoning to make 1 c

Cornstarch slurry

Black Pepper

Sear seasoned Filet in 2 T butter/1 t oil to medium. 

Remove to plate.

Add Shallot and jalapeño to oil and sauté until softened.

Add Bourbon and scrape bits.

Reduce slightly.

Add cream cheese.

Stir until cream cheese if incorporated.

Stir in stock, sauté and add cornstarch slurry.

Stir in sugar and black pepper.

When gravy is thickened add thin sliced beef.

Serve over sticky rice.

*

https://aintnocookinglikemommas.blogspot.com/2022/03/mexi-chili-spice-rub.html

Honey Aleppo Pepper Sauce Wings

Psalm 120:1

Deliver Me, O LORD

A Song of Ascents.

    [1] In my distress I called to the LORD,

        and he answered me.

10-12 wings, separated 

Honey Aleppo Pepper Sauce 

Salt and pepper

Non stick spray

Set at 400 degrees.

Heat air Fryer 3 minutes.

Place wings in a single layer. 

Don't crowd.

Spray with non stick.

Lightly drizzle with sauce.

Cook 8 minutes.

Flip, spray with non stick, drizzle with sauce, cook another 8 minutes.

Toss in sauce.

Honey Aleppo Pepper Sauce Chicken Meatloaf Patties

Deuteronomy 4:23-24

[23] Take care, lest you forget the covenant of the LORD your God, which he made with you, and make a carved image, the form of anything that the LORD your God has forbidden you. [24] For the LORD your God is a consuming fire, a jealous God.

An ej original recipe!

1 lb ground Chicken 

1 small onion chopped 

1 small Shallot diced

2 T Aleppo honey pepper sauce

Pinch dried Thyme rosemary and oregano 

2 T diced fresh parsley

1/2 t garlic granules 

1 small Egg

3/4 c panko

1/4 c Parmesan 

3 T buttermilk

Salt and pepper to taste

Make into 5 large Patties.

Top with topping.

Bake preheated 375 oven for 30 minutes.

Lightly brown under broiler.

Topping for each patty

1 T honey Aleppo pepper sauce

1 T brown sugar

Diced Fresh parsley

Green Goddess Chicken Piccata Meatballs and Shells

Hebrews 11:16

[16] But as it is, they desire a better country, that is, a heavenly one. Therefore God is not ashamed to be called their God, for he has prepared for them a city.

An ej original recipe!!

8 oz large shells cooked al dente

Reserve 2 c pasta water for sauce

Chicken Meatballs 

1 lb ground Chicken

1/4 c panko

2 t olive oil

1 Egg

3 t Parmesan 

1 t Green Goddess seasoning(Trader Joe's)

1/2 t fresh lemon juice

2 t persillade*

1/2 t lemon zest

1 small diced Shallot 

Using hands,  combine just until mixture comes together.

Make into golf ball size, place in freezer 30 min.

Fry in butter oil mixture, remove from braiser, set aside.

*

https://aintnocookinglikemommas.blogspot.com/2020/12/persillade-relish-for-beef-tenderloin.html

Sauce

1 t clarified butter

1 t olive oil

1 c chopped green onions

Sauté 2 minutes.

Add:

1/4 c chicken stock

1/4 c Sauvignon Blanc

3 t fresh lemon juice

3 t Persillade 

1/4 c full fat ricotta

1/4 c Parmesan 

Add 2 c pasta water, sauté until thickened about 3 minutes.

Add Meatballs and shells back in.

Heat through and serve.

Cafe de Paris Butter Topped Beef Filet Mignon

Oh my goodness!! What a delicious steak!!

 

 

Job 4:13-21

    [13] Amid thoughts from visions of the night,

        when deep sleep falls on men, 

    [14] dread came upon me, and trembling,

        which made all my bones shake. 

    [15] A spirit glided past my face;

        the hair of my flesh stood up. 

    [16] It stood still,

        but I could not discern its appearance.

    A form was before my eyes;

        there was silence, then I heard a voice: 

    [17] ‘Can mortal man be in the right before God?

        Can a man be pure before his Maker? 

    [18] Even in his servants he puts no trust,

        and his angels he charges with error; 

    [19] how much more those who dwell in houses of clay,

        whose foundation is in the dust,

        who are crushed like the moth. 

    [20] Between morning and evening they are beaten to pieces;

        they perish forever without anyone regarding it. 

    [21] Is not their tent-cord plucked up within them,

        do they not die, and that without wisdom?’

 

 

 

4 Filet Mignon, trimmed

Seasoned meat tenderizer 

Black pepper

Smoked paprika

A Bourbon for finishing

Clarified Butter/olive oil for searing

Season with desired amount of seasonings.

Add oil/clarified butter to skillet and heat to medium high heat, add steaks.

Do not flip until Steak has formed a crust.

Cook until you reach your desired temp.

We do medium, nicely browned around the outer part with a pink center.

Cut off skillet, add Bourbon and let the Bourbon dissipate. 

Flip once to coat.

To serve, top with the French butter. *

https://aintnocookinglikemommas.blogspot.com/2022/06/cafe-de-paris-butter.html

Cafe de Paris Butter

This is my take on this recipe!!

Psalm 119:116

    [116] Uphold me according to your promise, that I may live,

        and let me not be put to shame in my hope!

4 T softened salted butter

1 T diced Shallot 

1 t roasted garlic 

1/2 t anchovy paste

1/2 t fresh lemon juice

1/2 t Worcestershire sauce

1/2 t Dijon 

Pinch of curry

Pinch of smoked paprika

Pinch of kosher salt

Pinch of sugar

Pinch of tarragon 

1/2 t herb blend (parsley, thyme, oregano)

Mix well and roll into log.

Wrap in plastic, twist ends. 

Refrigerate 2-3 hours.

To serve, top a cooked Filet of beef.

Caper and Onion Sandwich Spread

 

 

 

 

Psalm 119:105

Nun

    [105] Your word is a lamp to my feet

        and a light to my path.

 

An ej original recipe!

3 T Mayo 

2 t Honey

2 T Olive Garden Italian salad dressing

2 t spreadable Cream cheese

1 t diced Onion

1 t chopped Capers

1/2 t Black pepper

 

 

Whisk together.

Roasted Jalapeño Pork Stew

Ephesians 5:3-12

[3] But sexual immorality and all impurity or covetousness must not even be named among you, as is proper among saints. [4] Let there be no filthiness nor foolish talk nor crude joking, which are out of place, but instead let there be thanksgiving. [5] For you may be sure of this, that everyone who is sexually immoral or impure, or who is covetous (that is, an idolater), has no inheritance in the kingdom of Christ and God. [6] Let no one deceive you with empty words, for because of these things the wrath of God comes upon the sons of disobedience. [7] Therefore do not become partners with them; [8] for at one time you were darkness, but now you are light in the Lord. Walk as children of light [9] (for the fruit of light is found in all that is good and right and true), [10] and try to discern what is pleasing to the Lord. [11] Take no part in the unfruitful works of darkness, but instead expose them. [12] For it is shameful even to speak of the things that they do in secret.

An ej original recipe!

1 lb pork shoulder chunks(toss in Mardi Gras seasoning) *

1 medium Onion sliced

1 T roasted Garlic

1-2 roasted Jalapeño, diced, seeds and spines removed ( I roasted mine over an open flame on my stove)

1 t sage

1/2 t thyme

1/2 t rosemary 

1/2 t salt

1/2 t black pepper

Chicken stock to cover

2 large Carrots, chopped

4 medium Yukon Gold Potatoes, chopped 

1/4 c Cabernet Sauvignon for de glazing

Clarified butter for sautéing 

*

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Add clarified butter to pressure cooker and heat.

Sauté onions, jalapeño and garlic.

Add seasoned pork and slightly brown.

Add wine to de glaze.

Add veggies, stock and seasonings.

Cover and bring up pressure.

Cook 35 minutes.

Bring pressure down, at this point you can eat as is or make a cornstarch slurry and thicken.