Porchetta

 

 

 

 

 

 

 

Acts 2:21

    [21] And it shall come to pass that everyone who calls upon the name of the Lord shall be saved.’

Saw this on America's Test Kitchen!

6 lb. Boneless pork butt roast with a fat cap

Fresh herb mixture

3 T Dried fennel seed, grind into powder

1/2 c Fresh rosemary 

1/8 c Dried thyme

1 T black pepper

1 t kosher salt

1/2 c Olive oil

6 cloves roasted Garlic, mashed

Process to make a paste.

For a crisp fat cap add this seasoning:

1 t kosher salt

1 t black pepper

1/4 t baking soda 

Mix together.

Crisscross fat cap.

Cut into 2 roast.

Cut deep slits so they can be packed with herb paste.

Season roast with kosher salt.

Add paste into slits and and rub over roast.

Cut six lengths of kitchen twine.

Tie up roast.

Place on rack in a roaster pan, fat side up and refrigerate for at least  6 hours but you can leave it 24 hours.

Add fat cap seasoning.

Bake, fat side up, covered with foil 325 degrees for 2-1/2 hours. 

Temp should be 180 degrees. 

Remove foil and roast.

Drain off juices.

Turn oven up to 500 degrees.

Cut twine off roast.

Recover roast with foil.

Add foil to bottom of pan.

Bake for an additional 30 minutes until roast reaches 190 degrees.

Rest for 20 minutes before slicing.

Slice into thick slices and enjoy.

This was absolutely amazing!!!

Calabrian Hot Chili Chicken Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ephesians 2:20-22

[20] built on the foundation of the apostles and prophets, Christ Jesus himself being the cornerstone, [21] in whom the whole structure, being joined together, grows into a holy temple in the Lord. [22] In him you also are being built together into a dwelling place for God by the Spirit.

 

 

2 c Rotisserie chicken breast, shredded

2 t clarified butter

1 /4 c sliced Onion

2 T roasted Garlic

1/2 t Cajun seasoning 

Salt to taste

1/4 c Bell peppers 

1 t chicken base seasoning 

Pinch of red pepper flakes 

1/2 t mashed Calabrian peppers 

1 c spreadable Cream cheese 

1-1/2 c Milk

1/2 c pasta water

4 oz Angel Hair Pasta reserve 1/2 c pasta water, set aside

 

Saute veggies and seasonings in clarified butter. Add chicken.

Add cream cheese and melt.

Add milk and pasta water.

Saute then add pasta.

 

 

Creamy German Cabbage and Smoked Sausage Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 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!”

2 T butter

1 onion , chopped

1 large carrots, chopped 

1 rib celery, chopped

1 T roasted garlic 

2 c shredded cabbage

1 microwaved potato cut into cubes

1 stick smoked sausage cut into thin rounds 

1 t dried thyme

1 salt

1/2 t freshly ground black pepper

1 t tarragon 

1 T AP flour

1 bay leaf

1 qt chicken bone broth

1/2 qt water

1 T chicken base

1 cup heavy cream

1 t chopped parsley 

 

Melt the butter in a Dutch oven

Add the veggies and seasonings.

Stir in the flour and cook for 5 minutes. Stir in the chicken broth, chicken base and add the bay leaf. 

Bring to a light boil, reduce the heat to medium, cover, and simmer for 30 minutes.

Stir in the cream.

Add salt and pepper to taste. 

Discard the bay leaf.

Add the parsley.

Peking Roast Chicken Breast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deuteronomy 4:7

[7] For what great nation is there that has a god so near to it as the LORD our God is to us, whenever we call upon him?

2 chicken breast 

1 T neutral oil

1 t Salt

1 t Chinese 5 spice 

1/8 c Hoisin 

1 t brown sugar

Mix

Brush chicken 

375 degrees on sprayed non stick rack in foil covered sheet pan middle rack

Done temp 165 degree 

Around 40 minutes

Broil until lightly crispy

Bolillo Dough Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 46:1

God Is Our Fortress

To the choirmaster. Of the Sons of Korah. According to Alamoth. A Song.

    [1] God is our refuge and strength,

        a very present help in trouble.

3-3/4c AP flour

2 T yeast (3 packets active dry)

1-1/4 c warm water

1/4 c olive oil

5 T sugar

1 beaten egg

1-1/4 t kosher salt

Add 2 T of yeast to 1.25 cups of warm water. Whisk 5 T of sugar and 1/4 c olive oil.  Let sit for 5-10 minutes.

Add 3.75 cups flour, 1-1/4 t salt, and 1 egg. Mix with a spatula and then place onto a parchment sheet on counter.  Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.

Using spatula cut into ten equal parts. 

Then half the ten to get twenty rolls.

Roll into balls.  

Cover with sprayed parchment and towel and let rise for 20-30 minutes. Using kitchen shears, snip a lengthwise deep slit on the roll top just before baking. 

Bake preheated oven for 13-15 minutes at 425 degrees until lightly browned.

Place butter pat in slit.

Krystal Burger Knock Off Ground Chicken Sliders

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:15

    [15] I will meditate on your precepts

        and fix my eyes on your ways.

Taste just like a Krystal burger!

Large sheet pan covered with foil

Spray with non stick

1 & 1/2 lb ground Chicken(I used Aldi)

1/2 T dill pickle juice

1 pkg dried onion soup(I used Aldi)

3 t dried onions

Pinch each of black pepper, salt, celery salt, onion powder

1 t creamy peanut butter

1/4 c milk

1 medium sweet onion, finely diced

Scatter half of onions on sprayed foil pan

Reserve other half for top of patties 

Yellow American cheese slices

12 pkg Dinner rolls(I used brioche from Aldi) I trimmed out some of the roll for less bread and froze the scraps for bread pudding)

Whisk peanut butter into milk until smooth (I used honey peanut butter)

Set aside

To the chicken add 

Add dried spices, pickle juice, dried soup, onions and milk peanut butter mixture 

Make 2 piles of meat

Pat out onto onion laced foil lined and sprayed pan into a rectangle shape

Using a pizza cutter, cut 6 patties out each meat mound

Make 5 thumb holes in each patty to stop shrinkage 

Add other half of onions

Bake 15 minutes lightly covered at 375 degrees

Uncover then bake 10 more minutes 

Turn off oven

Remove from oven and top with cheese

Bake 5 minutes, residual heat will melt the cheese

Remove and flip over,  add bottom bun

Serve and enjoy

Braised Beef Shank and Calabrian Pepper Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 44:20-22

    [20] If we had forgotten the name of our God

        or spread out our hands to a foreign god, 

    [21] would not God discover this?

        For he knows the secrets of the heart. 

    [22] Yet for your sake we are killed all the day long;

        we are regarded as sheep to be slaughtered.

 

 

2 beef shanks

Light Meat tenderizer 

Light Salt and pepper

1 t olive oil

Sear shanks in 1 t of oil in Dutch Oven

1 diced Carrots 

1 diced Onion

1 rib diced Celery

2 t roasted Garlic 

1 t Thyme

1 t olive oil

Sauté veggies and add seared beef shank

1/4 c Rhine wine

1 c beef stock

1/4 c water

Add to Dutch oven.

In a preheated 350 degree oven, cook covered 2 Hours

To finish 

Remove bone

Add 1/2 t Calabrian pepper ( very hot)

Add 1/4 c heavy cream and 1/2 t sugar 

Stir and serve over mashed potatoes 

Deconstructed Pop Tart

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 39:7

    [7] “And now, O Lord, for what do I wait?

        My hope is in you.

 

 

1 sheet thawed puff pastry

Egg white for brushing tops

Cut into equal pieces for a tops and bottoms

Filling

Cooked Chicken apple sausage

Leeks

sausage, chop and add Leeks 

Fry

Set aside

Ham slices 

Pepperoni slices

Mortadella slices

Cheese piece for bottom and top

Build order

Bottom crust

Cheese 

Meats

Cheese

Top crust brushed with egg white

Sprinkle everything bagel seasoning 

Bake 425 degrees for 20 minutes 

Beef Chow Fun

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 39:4

    [4] “O LORD, make me know my end

        and what is the measure of my days;

        let me know how fleeting I am!

7 oz dried rice noodles(I used thin cause that's what I had)

7 oz filet or strip steak thin sliced ( I used filet) 

1 medium onion sliced 

2 scallions, diced set aside

2 T roasted garlic

1 c shredded cabbage 

4 t olive oil, divided

1 t sesame oil, set aside

Kosher salt to taste

White pepper to taste

Marinade for Beef

1/2 T light Soy

1 T dark Soy

1 t Shaoxing wine

1/4 t soda

1/2 T olive oil

Pinch white pepper 

1/2 T cornstarch 

Stir Sauce

2 T Soy

1 t dark Soy

1 t anchovy paste or oyster sauce (don't like oyster sauce)

1 T Shaoxing wine

2 t sugar

1/4 t white pepper

Mix and set aside

Cover noodles with water

Bring to boil 

Boil noodles for 3 minutes 

Rinse in cold water and set aside

Marinate beef

Set aside

Have veggies ready

Have sauce ready

Heat 2 t of oil to hot

Add beef, single layer and cook 40 seconds each side

Remove to plate

Add 2 t of oil along with veggies, sauté 1 min

Add sauce and beef

Add noodles sauté 1 min

Turn off heat and garnish with scallions 

Drizzle sesame oil over top

Serve with egg rolls

Enjoy

MAIALE AL LATTE - PORK COOKED IN MILK

 

 

1 Timothy 4:1-5

Some Will Depart from the Faith

[1] Now the Spirit expressly says that in later times some will depart from the faith by devoting themselves to deceitful spirits and teachings of demons, [2] through the insincerity of liars whose consciences are seared, [3] who forbid marriage and require abstinence from foods that God created to be received with thanksgiving by those who believe and know the truth. [4] For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving, [5] for it is made holy by the word of God and prayer.

 

Delicious!!!

 

 

2 lb boneless pork shoulder cut into 2 inch chunks

Kosher salt and pepper to taste 

2 T salted butter

3 c whole milk

3 strips of lemon zest

1 t fresh sage 

1 t fresh thyme

2 bay leaves

1/8 t baking soda

1 leek, white and green by the white, chopped

1/4 c onion, sliced

1 t roasted garlic 

Preheat the oven to 350 degrees.

Season the pork with salt and pepper.

In a Dutch Oven, melt the butter. 

Add the pork, and cook over medium high heat just till browned.

Add Leeks and onions.

Sauté 5 minutes.

Add the milk, zest, sage, thyme, bay leaves, garlic and baking soda; cover and bring to a simmer. 

Transfer to the oven, and cook, covered, for 1 hr and 15 minutes.

Using tongs, carefully lift the pork and place on cutting board and thin slice.

Discard the herbs and zest. 

Stir meat back into sauce.

Serve over mashed potatoes or sticky white rice.

Green Goddess Chicken and Pasta

 

 

 

Psalm 35:27-28

    [27] Let those who delight in my righteousness

        shout for joy and be glad

        and say evermore,

    “Great is the LORD,

        who delights in the welfare of his servant!” 

    [28] Then my tongue shall tell of your righteousness

        and of your praise all the day long.

An ej original recipe!

3 T Clarified butter

1 c Onions, sliced thin 

1 c Mushrooms, chopped 

2 T Roasted garlic

1/2 t sugar

3 T Green Goddess dry seasoning 

Salt and pepper to taste

Sauté veggies and seasonings

Add sauce ingredients 

 

Sauce

1/4 c Sauvignon Blanc 

1/4 c Heavy cream

1/2 c mascarpone 

1/4 c water

Simmer and let sauce reduce 

Add chicken

Add cooked pasta

Add toppings

Fettuccine or Angel Hair, cook and set aside

Topping 

Snipped scallions and fresh parsley 

Sam's club has Green Goddess seasoning or you can make your own

Green Goddess dry seasoning 

Grind these ingredients 

1 t Dried onions

1 t Dried garlic

1/2 t Salt

1/2 t black Pepper

1 t Dried green onion powder 

1 t Dried Spinach powder

1 t Dried lemon powder

1 t Dried parsley

1 t dried chives

1 t dried basil

1 t dried Dill

1/2 t tarragon 

Mix