Proverbs 22:2
[2]
The rich and the poor meet together;
the LORD is the Maker of them all.
Baked Yeast rolls with the inside scooped out
1/2 t olive oil
Smoked sausage, chopped
Cheese, several kinds shredded
1 Shallot, chopped
1 T Roasted Garlic, mashed
1-2 T Pickled Jalapeño slices, chopped
Fry until Shallot is tender
Stuff with sausage mixture and top with cheese
Toast until cheese melts
Proverbs 14:31
[31]
Whoever oppresses a poor man insults his Maker,
but he who is generous to the needy honors him.
1/2 t olive oil
1/4 c Chopped Onions
1/4 of the pkg mild Sausage
1 link mild Andouille, chopped
Saute these above ingredients
Then add the ingredients listed below
Heat to thicken
Garnish with green onion snips and pickled Jalapeño
1 c Shredded Cheese( I used provolone and hoop
1/4 of the large Velveeta
1/4 c Spreadable Cream cheese
1/3 c half and half
1/4 c Pale Beer
Cajun seasoning to taste
Sugar to taste
Proverbs 21:23
[23]
Whoever keeps his mouth and his tongue
keeps himself out of trouble.
Meat Pizza, thin crust(if you like all the Italian meats add those that are chopped)
Olive tapenade *
Baby Arugula
Cook pizza according to directions
Add additional meats if you want and drizzle with olive oil
After cooking, put a thin layer of tapenade on each pizza as you serve and add chopped baby arugula
*
Olive Tapenade
1 c diced Castellano olives
1/2 c diced fire roasted red peppers
1 small Shallot, diced
1 T hot Greek peppers, diced
2 T capers, diced
2 T roasted garlic
Put in a mini food processor and pulse to dice.
Remove to a bowl.
Add:
1/4 c olive oil
2 T red wine vinegar
1 t sugar
1/2 t each of dried oregano, cilantro and basil
Stir and let flavors meld for at least an hour.
Isaiah 11:1-2
[1] There shall come forth a shoot from the stump of Jesse,
and a branch from his roots shall bear fruit.
[2] And the Spirit of the LORD shall rest upon him,
the Spirit of wisdom and understanding,
the Spirit of counsel and might,
the Spirit of knowledge and the fear of the LORD.
200 g dates
100 g peanuts
100 g pistachios
100 g almonds
100 g cashews
100 g walnuts
50 g toasted sesame seeds
50 g raisins
1 T butter
1 T Maple syrup
Shredded coconut to roll log in if desired
Melt butter in heavy bottom pan
Add dates and cook 3-4 minutes
Stir in syrup, nuts and raisins
Cook an additional few minutes until everything is combined and nuts are toasty
Transfer mixture to parchment sheet and knead to bring together
Roll in coconut if desired
Shape into log and rest for 2-3 fours until firm
I cheated and put mine in freezer for 45 minutes
Slice
Proverbs 17:22
[22]
A joyful heart is good medicine,
but a crushed spirit dries up the bones.
1 1/2 t instant yeast
110 g warm whole milk (heated to 100F to 110F
1 T sugar
2 large eggs
3 1/2 T virgin olive oil
200 g sourdough discard
1 t salt
3 1/2 c bread flour or all-purpose flour
Tangzhong method for extra-soft rolls: Whisk 3 T flour (24g) and ½ c milk (120g) in a saucepan over medium heat until it reaches 149°F and thickens into a paste. Cool to room temperature
In the bowl of a stand mixer, add yeast, sugar and warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy
Stir by hand
If you keep your yeast in freezer, it can take 20 minutes to bloom
After bloom add eggs, oil, sourdough discard, fine salt, tangzhong and bread flour
Add flour a quarter at a time
Hand mix
Mix together the ingredients with the dough hook or paddle
I used the paddle
Once a dough ball has formed, proceed to knead for 8 minutes
If using a stand mixer, use the medium speed
The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl
You know kneading is complete when the dough is smooth and elastic
Take out the dough hook and keep the dough in the bowl and cover it with plastic wrap
Let the dough rise for 45 to 60 minutes until the dough has doubled in size
Set in oven covered with light on
Once the dough has doubled in size, remove it from the bowl to a lightly floured parchment sheet
I kneaded mine a little
Divide the dough into 12 equal pieces
I stretched each cut piece and kneaded a little
Create a roll out of each dough piece
Stretch and fold under and pinch
Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball
Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 large rolls.
Cover the rolls with plastic wrap for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back
If it bounces back fast, then proof for a bit longer
While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them
Once your rolls are ready, if you want to add an egg white wash, brush it lightly across the top of all of your rolls using a pastry brush
Bake the rolls at 350F for 15 to 20 minutes until golden brown on top
A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll
Allow the rolls to cool for 20 minutes before serving
I made sour honey butter to compliment these rolls
Proverbs 15:28
[28]
The heart of the righteous ponders how to answer,
but the mouth of the wicked pours out evil things.
Loaves
2 lb ground chicken
½ c chopped onion
3 T roasted garlic, mashed
3 T panko
1 T Italian seasoning
1/2 t jarred Calabrian peppers
1/3 c heavy cream
1/3 c grated Parmesan cheese
1 t fine sea salt
½ t freshly cracked black pepper
Sauce
2 t olive oil
3 T roasted garlic, mashed
1 T AP flour
1 c heavy whipping cream
1/2 c half and half
1/8 c Sauvignon Blanc
1/2 c freshly grated Parmesan cheese
1 t Italian seasoning
1/4 t fine sea salt
1/4 t sugar
Black pepper to taste
Preheat the oven to 375°F
Lightly grease a 8 count mini loaf pan
Combine the ground chicken, onion, peppers, seasonings, Parmesan, salt, black pepper, panko and cream
Mix
Portion and Bake
Sprinkle with additional Parmesan cheese if desired
Bake for 25-30 minutes or until the internal temperature reaches 165°F
Remove from the oven and allow the meatloaves to rest in the pan for 5 minutes
Cream Sauce
In a small saucepan heat olive oil
Add the garlic and sauté
Stir in the flour and wine and cook for 1 minute
Gradually add the creams while whisking constantly
Continue to cook until slightly thickened
Stir in the Parmesan cheese, sugar, pepper and salt
Serve
Plate the meatloaves and spoon the warm cream sauce over each serving
Isaiah 2:22
[22] Stop regarding man
in whose nostrils is breath,
for of what account is he?
6-7 Pork butt with fat cap, score fat
Cover with overnight rub
Wrap in plastic wrap
Overnight rub
3 T kosher salt
3 T brown sugar
Roast covered on rack for 2 hours
Preheated 325 degrees
After 2 hrs uncover, glaze with 1/2 glaze, reserve rest of glaze for finishing
Cook additional 3 hrs to 180 degrees
Brush 1/4 c onto roast top
Reserve rest of glaze
Back into oven until 190 degrees 30-45 minutes
Tent and rest 1 hr
Add rest of glaze
Cut with serrated knife and serve
Glaze
1/2 c Honey
1-1/2 T Soy sauce
2 t red wine vinegar
1/4 t Red pepper flakes
1/4 t 5 spice
Psalm 27:1
Of David.
[1] The LORD is my light and my salvation;
whom shall I fear?
The LORD is the stronghold of my life;
of whom shall I be afraid?
4 c frozen tater tots
1/4 c bacon bits
1/4 c sour cream
1/4 c mayo
1 T Green Goddess dry seasoning (Trader Joe)
1 /3 c queso dip warmed thin with heavy cream
1/2 c shredded jack or colby-jack cheese
2 green onion thinly sliced (or chives)
Set air Fryer to 425
Spray a rimmed baking sheet with non stick
Place tater tots on pan in a single layer and bake for 25 minutes until crispy
Spray top of tots with non stick
Microwave bacon bits 1 minute
Meanwhile, in a small bowl whisk together sour cream, mayo and Green Goddess
Keep chilled until assembling
Microwave queso right before tots are crispy
Drizzle tots with warm queso
Sprinkle with shredded cheese, sour cream mixture, bacon and green onions
Drizzle with warm Queso
Yum Yum
Psalm 25:16-18
[16] Turn to me and be gracious to me,
for I am lonely and afflicted.
[17] The troubles of my heart are enlarged;
bring me out of my distresses.
[18] Consider my affliction and my trouble,
and forgive all my sins.
5-6 thin pieces of Flounder Filets
1 T c parsley for finishing
Sauce for pre-cook dip then lightly add crust
5 T fresh lemon juice
5 T extra virgin olive oil
2 T melted butter
Mix
Add garlic later
3 T roasted garlic, mashed
Crust
1/3 c all-purpose flour
1/4 panko
1 t cilantro
3/4 t sweet Spanish paprika
3/4 t toasted ground cumin
3/4 t salt
1/2 t black pepper
Preheat oven to 400 degrees.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl
(do not add the garlic yet).
Set aside.
In another shallow bowl, mix the all-purpose flour, panko, spices, salt and pepper.
Set next to the lemon sauce.
Pat the fish dry.
Dip the fish in the lemon sauce then sprinkle with the flour mixture.
Shake off excess flour/panko.
Reserve the lemon sauce for later.
Place Filets on sheet pan lined with parchment.
To the remaining lemon sauce, add the minced garlic and mix.
Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork (7 minutes should do it.
If you want a deeper color broil quickly.
Remove from the heat and sprinkle chopped parsley.
Proverbs 16:9
[9]
The heart of man plans his way,
but the LORD establishes his steps.
Veggies
1 English cucumber, peeled leaving stripes, cut into thin rounds, 1 t salt soak and patted dry
1 small carrot, cut in strips
1 small onion, cut in rings
3 green onion tops, cut into 1 inch pieces
2 pieces of pickled Ginger, chopped
1 heaping T roasted garlic
Brine
1 t brown sugar
1 t white sugar
1 t light Soy
1 t olive oil
1/4 t red pepper fl
3 T white vinegar
1/2 t toasted sesame oil
1 t toasted sesame seeds
Proverbs 15:28
[28]
The heart of the righteous ponders how to answer,
but the mouth of the wicked pours out evil things.
An ej original recipe!
1/2 half of the bag of Sprouts, wash, root trimmed, outer leaves removed and sliced thin
1/2 t seasoned salt
1/2 t black pepper
1 Leeks, cleaned and chopped
1/8 c Bacon bits
1 T Roasted garlic
2 t olive oil
2 T Brown sugar
2 T Fresh lemon juice
1/8 c Sauvignon Blanc
3 T Heavy cream
Black pepper to taste
Add oil, salt, pepper, bacon, brown sugar, garlic and seasonings to large fry pan
Sauté on medium high heat
Stirring constantly
Add Leeks and Sprouts
Add lemon juice
Add wine
Add cream
Finish with additional pepper and fresh lemon juice
