Italian Style Beef Tenderloin Oven Reverse Seared

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 124:8

    [8] Our help is in the name of the LORD,

        who made heaven and earth.

4-5 lb beef tenderloin peeled extreme trimmed it out to 2 tenderloins 

Got mine from Sam's club

There will be some small steaks and trimmings for stir fry as you trim 

Overnight Rub

1 T whole black pepper 

1/2 dried rosemary 

1/2 t dried thyme 

2 t garlic granules 

1-2 T kosher salt

2 T brown sugar

2 T Aglio olio seasoning 

Place herbs in bowl and crush with pestle

1 t olive oil rubbed on Tenderloins

Au jus 

1 c Cabernet Sauvignon 

1/2 c water

1/4 c Leeks, chopped 

1/4 c Onions, diced 

1 small Carrots, diced 

2 T roasted Garlic

1/8 c Celery, diced

2 T Worcestershire sauce

Add to bottom of cooking pan with Tenderloin on top on a rack

Strain veggies and dip beef into au jus or serve on mashed potatoes 

Trim roast of silver skin 

Tie the roast

Combine rub ingredients in a small bowl

Dry tenderloin with paper towels, 

rub outside with oil and roll in Herb mixture 

Place tenderloin on a rack with pan underneath 

Place in fridge overnight

Remove tenderloin from the fridge an hour before cooking

Preheat oven to 225°F

Bake until internal temperature reaches 120°F, about 70 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven, middle rack and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus or plain

Parmesan Panko Italian Baked Pork Chops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

An ej original recipe!

Philippians 4:13

[13] I can do all things through him who strengthens me.

4 (1/2 inch) thick bone in pork chops

Aglio Olio Seasoning Blend(Trader Joe's)

Smoked paprika 

Meat tenderizer 

Fresh Lime juice juice

Drizzle of olive oil

Do both sides

Parmesan 

Panko

Bake 350 degrees preheated oven for 15-20 minutes

Internal temp should be 145-150 degrees 

Italian Style Beef Shank Osso Buco

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:25-28

    [25] My soul clings to the dust;

        give me life according to your word! 

    [26] When I told of my ways, you answered me;

        teach me your statutes! 

    [27] Make me understand the way of your precepts,

        and I will meditate on your wondrous works. 

    [28] My soul melts away for sorrow;

        strengthen me according to your word!

Preheat oven 345 degrees 

After searing

Cook in Large Dutch oven for 1 hr

2 T olive oil

3 beef shank (Costco carries these most of the time, $5 something a pound)

Trim some of the fat off

1 t Trader Joe's Aglio Olio seasoning on both sides of beef shanks 

Sear in oil

Remove

Add the following ingredients 

1/2 c Cotes-Du-Rhône Red Wine

1 c beef stock 

De-glaze pan then add

1 diced Shallots

1/8 c chopped Celery 

1 T roasted Garlic

2 T tomato paste concentrate 

Sauté 5 minutes 

Add beef shanks back 

Cover with a lid and a parchment round

Cook 1 hr 

Remove 

Add veggies 

Cook additional 1 hour

Veggies

6 small  Carrots, chopped 

6 small Potatoes, chopped 

1 Onion, chopped 

Lightly salt and pepper veggies

Place on top of shanks

Serve with crusty bread and collards

Do not skip this!! 

Wow! The pop of that lemon is amazing!

Gremolata 

zest of one lemon

1/2 t lemon juice

1/4 c finely minced parsley or cilantro 

4 t roasted garlic, mashed 

Salt and pepper 

1 t Olive oil 

 

Air Fryer Paprika Pork Roman Rosa Pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 41:13

    [13] For I, the LORD your God,

        hold your right hand;

    it is I who say to you, “Fear not,

        I am the one who helps you.”

 

An ej original recipe!

 

Preheat Air Fryer to 450 for 3 min

Build pizza on a sheet of foil

Sprayed with non stick 

Air fry 5-6 min until edges are crispy

Cut with pizza cutter

Fajita size flour tortillas 

1 T Tomato concentrate(in the tube)

Drizzle Olive oil

2 t Parmesan 

Sliced Onions

Diced Pimento 

Shredded Italian paprika pork 

1/4 t Granules Garlic 

1/4 t Oregano 

Feta chunks

Mozzarella 

Drizzle Olive oil

When done sprinkle fresh cilantro 

Molise Italy Street Food Paprika Pork Roast

 

 

 

 

 

 

 

 

 

 

 

 

1 Peter 5:7

[7] casting all your anxieties on him, because he cares for you.

Traditionally this is sliced but I wanted mine pulled.

3 lb fatty pork butt

1/2 c sweet paprika 

1/4 c smoked paprika 

2 T coarse kosher salt 

1 t garlic granules 

After cooking 

2 T Apple cider vinegar 

Make rub

Make 1/2 slits almost all the way through down entire top of pork roast 

Cover roast liberally with rub, in slits and all over, even bottom

Cover in 1 piece grease proof parchment 

Refrigerate 24 hours

After 24 hours, cut 3 large pieces of grease proof parchment 

Wad up and soak in deep bowl of water

Cover roast with 3 layers of the wet parchment 

Bake preheated 300 degree oven for 3 hours for slicing or 4 hours for pulling 

Every hour, spritz top of parchment 

Cut away parchment with scissors 

Lightly drizzle vinegar

Serve sliced or pulled

Pan Seared Italian Seasoned Salmon with Lemon Caper Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 10:11

[11] I am the good shepherd. The good shepherd lays down his life for the sheep.

 

3 salmon Filets 

1 T Italian seasoning 

Black pepper and salt to taste

Sauce

1 T olive oil

2 T butter

1 T roasted garlic

2 chopped green onion

2 T capers, rinsed

1 t lemon zest

2 t lemon juice

Finish with a little cilantro 

Dry salmon off with paper towels 

Grease salmon with a tiny bit of olive oil 

Season salmon

Melt butter in skillet 

Add seasoned side down in hot butter

Cook 4-6 minutes and flip

Cook additional 2-3 minutes 

Remove to plate

Add garlic, onions, capers, zest to butte

Sauté 3 minutes 

Add juice

Remove from heat

Spoon over salmon

Garnish with cilantro 

Two Pepper Lemon Chicken and Spinach Pappardelle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 8:23-24

[23] He said to them, “You are from below; I am from above. You are of this world; I am not of this world. [24] I told you that you would die in your sins, for unless you believe that I am he you will die in your sins.”

8 oz pkg Pappardelle nest, cook al dente, drain and set aside( reserve 1 c pasta water)

1 shredded Rotisserie chicken breast

1/2 c mascarpone 

2 T fresh lemon juice

2 T olive oil

2 T Dried thyme 

1 t dry chicken base

1 c Parmesan 

1 t coarse Kosher salt

1 t white pepper

1 t black pepper 

2 c spinach 

1/2 c chopped Leeks

1 T roasted garlic 

1/2 c Half and half 

1/4 Sauvignon Blanc 

1 c pasta water 

Sauté garlic and Leeks in olive oil until tender

Add wine, lemon juice, mascarpone and seasoning

Sauté 3 minutes 

Add pasta water, half and half, chicken and spinach 

Sauté 1-2 minutes until slightly thickened , add cheese 

Cut off heat

Using tongs, swirl in pasta

Serve with salad and bread

Two Sausage Italian Bean Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jeremiah 51:15-18

    [15] “It is he who made the earth by his power,

        who established the world by his wisdom,

    and by his understanding stretched out the heavens. 

    [16] When he utters his voice there is a tumult of waters in the heavens,

        and he makes the mist rise from the ends of the earth.

    He makes lightning for the rain,

        and he brings forth the wind from his storehouses. 

    [17] Every man is stupid and without knowledge;

        every goldsmith is put to shame by his idols,

    for his images are false,

        and there is no breath in them. 

    [18] They are worthless, a work of delusion;

        at the time of their punishment they shall perish.

An ej original recipe!!

1/2 c Italian chicken sausage( I made mine by using ground chicken and Italian seasonings)

1/2 c Smoked sausage fry and set aside

1 qt Chicken stock

1 bay leaf

1/4c Celery

1/4 c Leeks

1 t sugar

1/4 t dry Sofito seasoning ( Trader Joe's)

1/4 c sweet green peas

2 c Yukon potatoes ( microwave covered 

2 minutes each side, chop and set aside)

1 pint white beans( I used Mayocoba which I pressure can)

1 can diced tomatoes 

2 c baby spinach 

1/4 c half and half

Salt and pepper to taste

Simmer 20 minutes 

Top each bowl with 1 t Italian cheese blend

Serve with big toasty croutons

Italian Sautéed Squash and Zucchini

 

 

 

 

 

 

1 Corinthians 6:14

[14] And God raised the Lord and will also raise us up by his power.

1 large Zucchini 

2 medium yellow squash

1 onion, sliced into pieces 

2 T butter

1 T roasted Garlic 

Salt and pepper to your taste

1/2 t each oregano, thyme and rosemary 

Heat butter in skillet 

Add seasonings, garlic and onion

Cut all squash in half and then into 1/8 inch slices

Put into seasoned butter and sauté for 10 minutes, stirring often 

So good

 

Chicken Meatball Spinach Manicotti covered with Parmesan Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 51:1-4

Create in Me a Clean Heart, O God

To the choirmaster. A Psalm of David, when Nathan the prophet went to him, after he had gone in to Bathsheba.

    [1] Have mercy on me, O God,

        according to your steadfast love;

    according to your abundant mercy

        blot out my transgressions. 

    [2] Wash me thoroughly from my iniquity,

        and cleanse me from my sin!

    [3] For I know my transgressions,

        and my sin is ever before me. 

    [4] Against you, you only, have I sinned

        and done what is evil in your sight,

    so that you may be justified in your words

        and blameless in your judgment.

1 pkg manicotti shells

Boiled 4 minutes in salty water, drained and set on parchment to cool

Reserve 1/4 c pasta water

Meat sauce

3 T butter

1 Leek, sliced  

2 T roasted Garlic 

1/2 t sugar

1/2 t Calabrian peppers, mashed

1/4 c fennel bulb, diced

Salt and pepper

1/4 c Sauvignon Blanc 

1 T fresh lemon juice

10 chicken Meatballs 

Sauté all veggies, all seasonings and peppers in butter

Add Meatballs, mashing into bits and cook until done

Add ricotta 

Turn off heat and stir until ricotta is melted

15 oz full fat ricotta 

2 c mozzarella 

Parmesan Cream

2 T butter

1 c heavy cream

1 c Parmesan  

1/8 c mascarpone 

1/4 c pasta water

1/2 t cracked black pepper 

Simmer until thickened 

Set aside

Using kitchen shears, cut down one side of manicotti 

Stuff with 2-3 T of meat sauce

Place open side down on a non stick sprayed 13x9 pan

It will take 2 pans

Using a ladle, spoon Parmesan Cream over each manicotti

Cover each manicotti with 

Shredded Mozzarella 

 

Bake preheated 400 degree oven for 20 minutes 

Serve and enjoy

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!!!