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.

Parmesan Crusted Roasted Chicken

 

 

 

Romans 7:18

[18] For I know that nothing good dwells in me, that is, in my flesh. For I have the desire to do what is right, but not the ability to carry it out.

Air fry 425 degrees for 16-18 minutes 

1 chicken breast, cut 5-6 (thin) slits across the short sides of breast (these slits will hold the Parmesan mixture)

1/2 t oil

1/2 of a lemon juiced

Salt and pepper to taste

Grease with oil

Squirt with lemon

Season breast with salt pepper mixture 

Set aside

Prepared 15 minutes before needed

1/4 stick softened butter

1/4 c Parmesan 

1/4 c panko

1 t Horseradish 

Mix and set aside in fridge for 15 minutes 

Fill slits with Parmesan mixture 

Bake according to directions above

Easy Quick Delicious Shrimp Scampi

 

 

 

Psalm 10:4

    [4] In the pride of his face the wicked does not seek him;

        all his thoughts are, “There is no God.”

An ej original recipe!!

1 lb Cleaned medium or large Shrimp ( I used frozen)

8 oz Angel Hair or Thin spaghetti noodles cook and set aside

2 T olive oil

2 T butter

1/4 t red pepper flakes

Salt and pepper to taste 

1/2 t Thyme 

1/2 t Parsley

1/2 t Rosemary 

1/2 t Oregano

1 t sugar

1 T Roasted garlic 

1/4 c shallots, diced

1/4 c Leeks, sliced thin 

1/2 c mushrooms, chopped small

Add butter and oil to large skillet 

Heat, add pepper flakes, herbs, salt and pepper, sugar and veggies

Sauté on medium 

Using tongs, add shrimp 

Just cook until shrimp are pink on both sides

Remove to bowl 

1/2 of a lemon juice 

1/2 c Sauvignon Blanc

1 T mascarpone 

1/2 c 3 cheese Italian blend

Add lemon juice, wine, mascarpone and cheese

Reduce for 3-4 minutes 

Add shrimp back

Cut heat off 

Add pasta

Chicken Broccolini Rigatoni in Parmesan and Mozzarella Sauce

Isaiah 30:18

 Will Be Gracious

    [18] Therefore the LORD waits to be gracious to you,

        and therefore he exalts himself to show mercy to you.

    For the LORD is a God of justice;

        blessed are all those who wait for him.

 

2 c cooked rigatoni cooked al dente and set aside, reserve 1 c pasta water

2 c shredded Rotisserie breast, set aside

2 c broccolini cleaned and part of stems removed, set aside

3 T clarified butter

1/2 c chopped onions

1/4 c chopped Leeks 

2 T roasted garlic

1 t Chicken base seasoning 

1 T rinsed capers

1 t Trader Joe's soffritto 

Stir fry in clarified butter until veggies are tender and add chicken 

Next add the following ingredients 

1 c chicken stock

1 c evaporated milk

1 c warm pasta water with 3 T flour whisked in

Simmer until it starts to thicken

Add drained rigatoni 

Next add the cheese

1 c grated Mozzarella 

1 c grated Parmesan 

Simmer until cheeses melt 

Serve with garlic bread

Italian Grinder Salad

 

 

 

2 Corinthians 5:10

[10] For we must all appear before the judgment seat of Christ, so that each one may receive what is due for what he has done in the body, whether good or evil.

Dressing

1/8 c Olive Garden Italian dressing 

1/2 c Mayo

2 T red wine vinegar

1 T Greek pepper juice

1 T diced Greek peppers

1 t garlic granules 

1 t oregano

1/2 t each salt and pepper

1/2 t sugar

Mix and set aside

Salad

Shredded lettuce

Baby Arugula and baby spinach 

Vidalia onion slices

Sweet tomatoes 

Chopped Greek peppers

Chopped Greek Castelvetrano olives

Chopped ham and Pepperoni (salami if u like it, we don't)

Chopped Swiss or provolone

Grated Parmesan 

Toss before serving!

Florence Italy Mortadella Meatball Rigatoni

 

 

 

 

Psalm 48:9-10

    [9] We have thought on your steadfast love, O God,

        in the midst of your temple. 

    [10] As your name, O God,

        so your praise reaches to the ends of the earth.

    Your right hand is filled with righteousness.

 

 

18-20 Meatballs 

1 lb ground Chicken, beef, turkey, pork ( your choice) I used chicken 

1/3 lb Boars Head mortadella (Italian Bologna) found at Publix, chopped in food processor 

1 small onion or 1/2 large onion, chopped

2 T roasted garlic

2 t olive oil

Sauté until tender and at the end add 1 t salt, 1/2 t black pepper and 1 t dried rosemary and 1 t dried basil

Set aside to cool

To make the Meatballs 

In a large bowl add:

Meats 

Veggies herb blend mix, cooled

1/2 c heavy cream

1/2 c three cheese Italian blend 

1 beaten egg 

Mix just till incorporated.

Shape into your desired size Meatball. 

I did 2 inch size.

Refrigerate for 30 minutes before cooking in olive oil. 

Prepare your favorite sauce, red or white. 

I made red sauce.

Sauce 

10 Meatballs cooked in 2 T olive oil, mashed

1/2 t red pepper flakes

Cook until Meatballs are done, around 10 minutes.

Add

1/4 c Cotes-du-Rhône wine (Costco 13.99)

Cook 3 minutes 

Add

1 jar Marinara ( I used Aldi) 

1 can diced tomatoes

1/4 c full fat cottage cheese

To the meat sauce , add wine, cook 3 minutes, add jar of marinara, tomatoes. Cook 2 minutes.

Add cottage cheese.

Let sauce simmer 15 minutes, stirring every few minutes.

Cheeses 

Cottage cheese (spoon teaspoon on each layer to sparsely cover layer)

Parmesan ( light sprinkle) 

Mozzarella ( light sprinkle)

To assemble, add 1 cup of sauce to 1/3 rigatoni and stir.

Ladle a little meat sauce with the rigatoni in bottom of 13x9 pan.

Lightly cover with all the cheeses, repeat 3x.

Add rest of meat sauce to top.

Finish lightly with all the cheeses

Cook

Bake uncovered preheated 350 degree air Fryer for 20-25 minutes until lightly browned.

Cool 10 minutes before serving.

Yellow and Red Mini Tomato Bruschetta

 

Psalm 150:1-2

Let Everything Praise the LORD

    [1] Praise the LORD!

    Praise God in his sanctuary;

        praise him in his mighty heavens! 

    [2] Praise him for his mighty deeds;

        praise him according to his excellent greatness!

An ej original recipe!

1 sheet pan full of mixed colored mini tomatoes ( I used yellow and red)

Salted and peppered to taste

Thyme, rosemary, oregano,  garlic granules, sugar, and onion powder

Olive oil

Balsamic vinegar

Roast in a preheated 425 degree oven for 25 minutes.

Cool, place in jar, refrigerate.

Serve on rosemary Parmesan toast.

Delicious!

Fresh Tomato Marinara for the Freezer

Psalm 136:23-26

    [23] It is he who remembered us in our low estate,

        for his steadfast love endures forever; 

    [24] and rescued us from our foes,

        for his steadfast love endures forever; 

    [25] he who gives food to all flesh,

        for his steadfast love endures forever.

    [26] Give thanks to the God of heaven,

        for his steadfast love endures forever.

 

If you are like me, you have an abundance of tomatoes from your garden. 

There is only so much fresh salsa you can make so I decided to make marinara for the freezer.

It's delicious!!

 

Yield 2 quarts

 

25 medium size Fresh Garden Tomatoes 

We planted Rutgers so I used those.

You can place them in a large bowl and pour boiling water on them and let them sit 5 minutes and pull the peel off if you prefer. 

I just cored mine and quartered them, skin on.

Put them in blender or food processor and pulsed a few time and added to large pot.

Added oil and veggie to pot, sautéed, then added seasonings.

Add liquids and cook 5 minutes.

Add tomatoes and cheese.

Stir often.

I cooked mine on simmer for 90 minutes and the skins pretty much broke down.

Preserve in freezer.

Add your cooked Meatballs when you heat to serve. 

Yum!

Veggies

1 chopped Onion

3 T roasted Garlic 

1/4 c chopped Celery

1/4 c chopped Leeks

1/4 c diced fresh Fennel bulb

1/8 c olive oil for sautéing 

Seasonings

2 T Aleppo pepper flakes 

1/2 t red pepper flakes

2 T dried Rosemary 

2 T dried Thyme 

2 T dried Oregano 

1 t Garlic granules 

1 t Onion powder

3 T chopped fresh basil

1/8 c coarse kosher salt

1/8 c Sugar

Liquids

1 c Cabernet Sauvignon 

3 T tomato concentrate 

1 t white Balsamic vinegar

Cheese

1 c Italian 3 cheese 

Steak Mushroom and Onion Stromboli

 

 

 

Psalm 130: 1-2

My Soul Waits for the Lord

A Song of Ascents.

    [1] Out of the depths I cry to you, O LORD! 

    [2]     O Lord, hear my voice!

    Let your ears be attentive

        to the voice of my pleas for mercy!

1 can of crescent rolls

Let sit out of fridge for 10 minutes. 

Place on sprayed piece of foil.

Mash together so it will be a solid piece.

Fill with streaking filling.

Top with provolone cheese slices.

Bring tops together, pinch together.

Pinch ends, brush with egg, sprinkle with cheese.

Clip 5 slits, along the top seam with kitchen shears.

Bake preheated oven for 15-20 minutes until golden brown.

Steak Filling

1 c precooked Steak thin strips

1 c Onion slices

1 c Mushrooms slices 

4 Provolone slices 

1/2 t beef base seasoning

Oil for sauté 

Sauté and set aside.

1 beaten egg

To brush pastry top for baking

Parmesan for sprinkling top

Crunchy Chicken Parmesan

John 4:14

[14] but whoever drinks of the water that I will give him will never be thirsty again. The water that I will give him will become in him a spring of water welling up to eternal life.”

Chicken cutlets

https://aintnocookinglikemommas.blogspot.com/2023/04/really-crunchy-panko-cutlets.html

1 c Parmesan, shredded 

1 c Mozzarella, shredded 

Sauce

2 T olive oil

2 t roasted garlic 

Salt and pepper

1 t Oregano

1 t basil

1 t dried onion flakes 

1/4 t red pepper flakes

1 t sugar

1/4 Cabernet Sauvignon 

1 28 oz crushed tomatoes 

1/8 c three cheese Italian blend 

Sauté all seasonings and garlic in oil.

Add wine, tomatoes and cheese.

Simmer on low for 20 minutes.

Set aside.

To assemble:

Thin layer of sauce on bottom of pan

Cutlet

Spoonful of sauce on cutlet

Parmesan

Mozzarella 

Broil until cheese melts.

Serve with crusty bread and a salad.