Leftover Mexican Potato Salad Soup

Ephesians 1:20-23

[20] that he worked in Christ when he raised him from the dead and seated him at his right hand in the heavenly places, [21] far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come. [22] And he put all things under his feet and gave him as head over all things to the church, [23] which is his body, the fullness of him who fills all in all.

1-1/2 c Leftover Mexican Potato salad*

1 t olive oil

1/4 c Leeks

1/4 c Celery

1/2 t Garlic salt

Pinch dried red pepper flakes 

Salt and pepper to taste

1/2 c Smoked sausage, chopped 

1/4 c Bacon bits

1 t Dried tomatoes (optional)

1/4 c water 

1 c frozen or fresh Spinach

2 T Parmesan, fine grate

1/4 c penne pasta or any pasta

1 qt chicken bone broth

1/8 c heavy cream

Sauté Leeks, celery, bacon bits and sausage in oil

Add seasonings, potato salad, dried tomatoes, water and Parmesan 

Lastly add bone broth and Spinach 

Simmer for 20 minutes 

To serve add toppings

Toppings

Boiled eggs salted, peppered and chopped

Dollop of Sour cream 

*

https://aintnocookinglikemommas.blogspot.com/2019/09/mexican-potato-salad.html

Sliced Pork Onion and Cabbage Ramen

 

 

Titus 2:11

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

Left over sliced pork butt*

1/2 t Olive oil

1/2 t Toasted sesame oil

1/2 t sugar

1/2 of the chicken ramen seasoning pack

1 Onion, sliced

1 t roasted Garlic

2 c Cabbage, chopped 

Ramen, prepared set aside

Cut pork slices in thin strips

Stir fry onions, garlic, seasonings, sugar and cabbage in both oils

Add pork and ramen

*

https://aintnocookinglikemommas.blogspot.com/2025/05/apple-cider-brined-half-pork-butt.html

Apple Cider Brined Half Pork Butt

1 Corinthians 1:17

[17] For Christ did not send me to baptize but to preach the gospel, and not with words of eloquent wisdom, lest the cross of Christ be emptied of its power.

This takes awhile but oh so worth it!!!

No BBQ sauce necessary!

3 lb Half size pork butt, pat dry

Brine

1 c Apple cider

1-1/2 T kosher salt

1/3 c brown sugar 

1/4 c Worcestershire sauce

1/2 T onion powder 

1/2 T garlic powder

1 T coarse black pepper 

1 T smoked paprika 

Stir 

Place in gallon ziplock

Add pork butt

Add more cider to just cover butt

Seal bag

Set in Dutch oven, put on lid

Place in fridge overnight

Remove after brine time

Reserve brine for cooking

Pat dry

Cover lightly with yellow mustard 

Sprinkle on your favorite BBQ rub all over

Pat don't rub meat

Set on rack in disposable pan, fat side up

Cook oven temp of 250 degrees till meat is 160 degrees 

This sets the bark

Turn oven to 275 degrees

Using same disposable pan, cover rack with parchment

Put some brine in disposable pan 

Lay parchment on top of rack

Lay butt on parchment 

Lay another parchment sheet on butt top

Cover tightly with foil

Cook till butt internal temp is 200 degrees

Rest covered 20 minutes 

Pull pork or slice 

Tender 

Left Over Chipotle Chicken Loaded Tacos

Hebrews 10:4-7

[4] For it is impossible for the blood of bulls and goats to take away sins.

[5] Consequently, when Christ came into the world, he said, 

    “Sacrifices and offerings you have not desired,

        but a body have you prepared for me; 

    [6] in burnt offerings and sin offerings

        you have taken no pleasure. 

    [7] Then I said, ‘Behold, I have come to do your will, O God,

        as it is written of me in the scroll of the book.’”

Hard taco shells, warmed

Left over chipotle chicken* and juice

Heat on low until juice is gone and chicken is warm

Mixed Topping 

Radishes, thin sliced

Green onion, diced

Jalapeño, diced 

Lettuce, chopped fine 

Mango, chopped 

Salsa*

Cheese

https://aintnocookinglikemommas.blogspot.com/2025/05/diy-dutch-oven-seared-chipotle-chicken.html

https://aintnocookinglikemommas.blogspot.com/2025/05/azul-mexican-cantina-knock-off-salsa.html

DIY Dutch Oven Seared Chipotle Chicken Bowls

Psalm 115:13

    [13] he will bless those who fear the LORD,

        both the small and the great.

2-3 large chicken breast, pounded to 1/2 inch

Season with salt and pepper

Add to deep bowl

Add blender seasoning to each breast

Peppers and onions

1 dried California chili, seeded

1 dried guajillo, seeded 

1 onion cut in half

Air fry in 425 air Fryer for 8 minutes 

Cool

Seasoning mix for chicken 

Salt and pepper to taste

1 t Apple cider vinegar 

1/2 t Sugar

1 t roasted Garlic

1 t toasted Cumin 

2 large tomatoes, peel and chop

1 /2 c water add more if needed

Add peppers and onions mix  to blender

Add seasoning mix

Blend until thick 

Heat 2 c water in a large Dutch oven just to a light boil, with a small ramekin in the middle of water and a small plate on top of ramekin 

Place chicken that has thick seasoning from blender in between each breast on plate stacked one breast on top of the other

Cover 

Place in preheated 325 degree oven for 1-1/2 hours or until chicken is 165 degrees

Mine took 1 hr 15 minutes 

Rest Chicken 5 minutes 

Slice chicken 

Prepare toppings ahead

Cooked Rice

Chopped Cucumbers 

Chopped Tomatoes

Chopped Green Onion Jalapeño mix

Shaved Corn 

Fried Garbanzo beans

Fried Garbanzo beans

Drain Garbanzo beans

Dry with paper towels 

Heat skillet

Add 1 t olive oil 

Season with steak seasoning, toasted Cumin, lime juice, salt and pepper 

Fry and add additional oil as needed until beans are slightly crisp

Eat with a dressing or without 

Honey Chipotle or Olive Garden Italian 

Ham Onion and Artichoke Quesadilla

 

 

 

Psalm 115:16-18

    [16] The heavens are the LORD’s heavens,

        but the earth he has given to the children of man. 

    [17] The dead do not praise the LORD,

        nor do any who go down into silence. 

    [18] But we will bless the LORD

        from this time forth and forevermore.

    Praise the LORD!

4 medium Flour tortillas 

Fried Egg

Filling

1/2 c chopped Ham 

1 large Green onion

1/4 c Marinated Artichoke hearts

1 T roasted garlic 

1 T Spreadable Cream cheese

1 T Parmesan 

1 t Olive oil

Sauté until onions are tender, add Artichoke and garlic, sauté 1 minute

Add ham and rest of ingredients 

Sauté just till cream cheese melts

Set aside

Drizzle a little oil in skillet 

Wet one side of 4 tortillas with oil that's in skillet 

On opposite side, spread tiny amount of cream cheese 

Place one - two tortillas in skillet, according to skillet size

Place 1/2 of filling on 2 tortillas 

Cover with the other two

Place a foil sheet on top, weigh down with a burger press or a smaller skillet

Toast then flip using a large spatula 

They toast quickly so don't burn then

Serve with a fried egg and chopped tomatoes 

Topping 

Diced green onions

Rojas Chicken Enchiladas

Romans 2:5-6

[5] But because of your hard and impenitent heart you are storing up wrath for yourself on the day of wrath when God’s righteous judgment will be revealed.

[6] He will render to each one according to his works:

Flour tortillas, toast over fire or warm in microwave 

3 c Rotisserie chicken breast, chopped 

1 Onion, sliced

1/2 t sugar

1 t olive oil

Caramelize onions

Chicken Rojas Filling

In a large bowl, add chicken, Caramelized onions

1 c full fat sour cream

1/4 c Rojas salsa*

1/4 c Enchiladas sauce

1 c seriously sharp white cheddar 

1/4 c yellow cheddar 

Mix and set aside

Top of Enchiladas sauce

1/2 c Herdez salsa verde 

1/2 c Herdez guacamole 

1/4 c salsa Rojas* 

Heat salsa in microwave for 45 seconds

Whisk 1/2 c of sour cream into warm salsas 

1/2 t toasted cumin 

Set aside

Fill tortillas with chicken filling

In a 13x9 pan, ladle enough salsa Rojas and Enchiladas sauce to keep Enchiladas from sticking

Place filled Enchiladas on salsas

Cover top of Enchiladas with sauce and salsa

Top with cheese toppings

Air fry 350 degree for 20 minutes, covered

Remove cover and lightly brown for 5 minutes 

Cheese topping

1 c Mozzarella 

1/2 c seriously sharp white cheddar 

 

https://aintnocookinglikemommas.blogspot.com/2025/05/azul-mexican-cantina-knock-off-salsa.html

Easy White Bread

Psalm 109:26-27

    [26] Help me, O LORD my God!

        Save me according to your steadfast love! 

    [27] Let them know that this is your hand;

        you, O LORD, have done it!

3 1/2 c AP flour, measure then sift

2 t salt

1 1/4 c water, warm( microwave to 105 degree) 

1/4 c whole milk, warm( microwave to 105 degree)

2 t olive oil

3 t white sugar

2 1/2 t active dry yeast

Line large baking sheet with parchment paper.

Sift flour and salt add to a large bowl, create a well in the center of the flour.

Pour in the warm milk and water into the well. 

Add oil on top of the water. 

Sprinkle the yeast over the water then sugar over the yeast, lightly stir just the water and cover with a towel. 

Allow it to sit for about 5 minutes for the yeast to foam.

Give the water a quick stir and mix the flour in. 

Transfer the dough to the countertop and knead for about 3 minutes (just until the dough is smooth). 

The dough should be slightly sticky but will not stick to your hands. 

Add extra flour if necessary.

Shape dough and place back into the bowl. 

Cover with a towel. 

Let rise two hours.

Take the dough and shape it into a long loaf.

Twist the loaf to help with rising.

Dust loaf with flour, cover the dough with a towel, rise for another 30 minutes.

Add 2 cups water to a baking dish and place it on the bottom rack of the oven. Preheat oven to 425˚F.

Bake bread for 20-25 minutes, until crust is crispy and golden.

Let the loaf cool completely 1 hour before cutting. 

You will also need 2 cups water in small baking dish! This will give the bread a beautiful crust. I used a foil pan.

 

Thanks Valentina!

Azul Mexican Cantina Knock Off Salsa Rojas

 

 

 

 

 

John 17:17

[17] Sanctify them in the truth; your word is truth.

Roast veggies on foil lined pans

1 Jalapeño, seeds removed 

2 small Serrano, seeds removed 

1 dried ancho, seeds removed

1 dried Guajillo, seeds removed 

1 dried Asian chili

2 cloves garlic

1 onion 

Drizzle with olive oil and char at 375 degrees in air Fryer for 15-20 minutes 

Cool

Put in blender, pulse

Add prepared tomatoes 

3 large tomatoes 

4 Campari tomatoes 

Place tomatoes in bowl and cover with hot water to peel and then seed

Add to blender, pulse

Stir in:

1 can fire roasted tomatoes, drained

Stir in:

Salt, to your taste

White Pepper, to your taste

Sugar, to your taste

1/4 -1/2 c Fresh Cilantro, chopped 

Mango Radish Slaw

 

 

 

Psalm 105:7

    [7] He is the LORD our God;

        his judgments are in all the earth.

1 c shredded Cabbage

1/4 c diced Onion

1/8 c fresh Cilantro 

3 Sliced radishes

1/4 c chopped Mango

Dressing

Squeeze Lime

1/8 c Mayo

1/8 c Honey

1 t olive oil

1 t apple cider vinegar 

Whisk dressings ingredients together

Add to veggie/fruit mix

Set in fridge 

Dutch Oven Pork Barbacoa topped with Sweet Mango Radish Slaw

Psalm 104:31-35

    [31] May the glory of the LORD endure forever;

        may the LORD rejoice in his works, 

    [32] who looks on the earth and it trembles,

        who touches the mountains and they smoke! 

    [33] I will sing to the LORD as long as I live;

        I will sing praise to my God while I have being. 

    [34] May my meditation be pleasing to him,

        for I rejoice in the LORD. 

    [35] Let sinners be consumed from the earth,

        and let the wicked be no more!

    Bless the LORD, O my soul!

    Praise the LORD!

Pork roast*

Taco shells

Corn or flour

Soft or hard

Smoky Sauce 

6   Guajillo chilies, toasted, seeded and torn into 1/2 inch pieces ( i used 4 Guajillo, 1 California and 1 Ancho)

Place in bowl

Add 2 c hot water 

Soak for 20 minutes 

Reserve 2/3 c of liquid to make sauce

Add chilies, seasonings and liquid to blender and make a thick rich sauce

2 T roasted garlic

4-1/2 t kosher salt

2-1/2 t Mexican oregano

2 t Apple cider vinegar 

1/2 t cracked black Pepper

1/2 t ground Clove

1/4 t cumin

Blend 3 minutes 

Set aside 

Remove flattened pork to bowl

Cover pork with sauce

Dutch oven ingredients 

Small stoneware ramekin 

3 c water

Can of Garbanzo bean, juice and all

3 sliced Potatoes 

2 Carrots 

1 small whole Onion

1 t roasted Garlic 

2 Bay leaves

1/2 t Salt 

Place ramekin in middle

Water, seasoning, beans and veggies around ramekin

Place small plate on top of ramekin

Sauced meat on plate

Heat on stove top to simmer

Cover 

Place on bottom middle rack, in preheated 325 degree oven for 3 hours

Remove meat to cutting board

Slice to fit taco

Cover meat with 1/2 c of the juice

Fill tacos shells

Topping

Mango Radish Slaw

1 c shredded Cabbage

1/4 c diced Onion

1/8 c fresh Cilantro 

3 Sliced radishes

1/4 c chopped Mango

Squeeze Lime

1/8 c Mayo

1/8 c Honey

1 t olive oil

1 t apple cider vinegar 

Make and set in fridge 

*1 (2 lb half butt pork roast) cleaned and trimmed, cut lengthwise into 3 slices, pounded to 1-1/2 inch thick for even cooking ( got mine at Aldi for 5 bucks)