Peach Feta Stuffed Pork Chops with Butter Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

James 1:14-16

[14] But each person is tempted when he is lured and enticed by his own desire. [15] Then desire when it has conceived gives birth to sin, and sin when it is fully grown brings forth death.

[16] Do not be deceived, my beloved brothers.

4 thick pork chops ( tenderize) Boneless skinless, butterflied 

Salt and pepper seasoning 

Clarified butter for searing

Stuff chops with stuffing

Peach Feta stuffing 

1/8 c peach preserves

1/4 c Feta crumbles

3 slices toasted Chopped French bread chunks 

Peach vinaigrette just enough to moisten stuffing so it sticks together 

Set aside

Drizzle with leftover peach vinaigrette 

Drizzle with butter sauce

Bake preheated 350 oven for 30 min

Rest for 10

Peach vinaigrette 

1/8 c peach preserves

2 T white Balsamic vinegar 

1 T Maple syrup

2 T Dijon mustard 

1/2 t roasted garlic 

1/8 c Olive oil

Pinch Black Pepper 

Pinch salt

Blend in mini food processor 

Set aside

Butter sauce

Drippings from pork sear

1 T Mayo

2 T Heavy cream 

Pinch of Black Pepper

Lemon juice to taste 

Stir to make sauce while sautéing 

Instant Pot Sauvignon Blanc Pork Stew

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

An ej original recipe!!

Psalm 146:1-4

    [1] Praise the LORD!

    Praise the LORD, O my soul! 

    [2] I will praise the LORD as long as I live;

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

    [3] Put not your trust in princes,

        in a son of man, in whom there is no salvation. 

    [4] When his breath departs, he returns to the earth;

        on that very day his plans perish.

3-4 c pork butt cut into 3 inch chunks

Liberally seasoned with buttery garlic steakhouse rub

Sit in fridge for 2 hours

Heat IP on sear to hot

Add oil

Sear meat in 1/4 c olive oil, both sides

Remove meat to plate

To IP add

Add 2 c chicken stock

1 c Sauvignon Blanc 

1 t sugar

1 t dried Rosemary 

1 t dried thyme 

1 t dried oregano 

Pinch Red pepper flakes 

De-glaze bottom 

Taste and add salt and pepper 

Add meat back

Set to pressure cook and set time for 45 minutes 

Remove pressure 

Remove meat

Add veggies 

Add pork to top of veggies 

Set to pressure and cook 10 minutes 

Serve with crusty Baguette slices 

Veggies

1 small onion, chopped 

2 large carrots, 1 inch chunks 

4 medium peeled Yukon potatoes, 2 inch chunks

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 

Dutch Oven Pork Shawarma

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 119:147

    [147] I rise before dawn and cry for help;

        I hope in your words.

1/2 inch Thick slices of Pork butt to fit your Dutch Oven ( mine took 7 slices cut from a half pork butt from Aldi)

Cover pork pieces in rub

Refrigerate 3 hrs or overnight 

Rub

2 T kosher salt

1 t black pepper

1 t brown sugar

1 t smoked paprika

1 t cumin

1 t Hungarian Paprika

Mix and cover pork pieces

Remove pork from fridge

Preheat oven to 300 degrees 

Cook for 2-2 1/2 hours 

Shredded or chop pork

Prepare Dutch oven 

Set ramekin in middle 

Add 1 cup of chicken stock

Fit a plate on ramekin, leaving an inch opening all the way around

Stack seasoned pork on plate 

Heat to light boil

Cover 

Place in oven

To serve

Lightly heat Naan bread

Add meat

Add lettuce, onions and tomatoes 

Add Tzatziki sauce

Tzatziki sauce

1/2 of a English cucumber, diced

1/4 c diced onion

Salt and pepper

1/2 lime, juiced

1 T Roasted garlic

1/4 c Mayo

1 c full fat Yogurt

Make at least 1 hr ahead to let flavors bloom!!

Beer Braised Finished Oven Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 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!

An ej original recipe!

Preheat oven to 300 degrees.

2 rack ribs, I used baby back

Rub of your choice, I used my DIY rub plus some butter garlic Steakhouse 

1 whole Lemon cut in half

BBQ sauce

Cut ribs into singles.

Squeeze 1/2 of a lemon on each rack.

Sprinkle with rub, both sides.

Place in pan.

Cover with sprayed with non stick, foil.

Bake 2- 2 1/2 hours, depending on thickness of meat on ribs.

Drizzle with BBQ sauce.

Drizzle with 1 c beer

Return to oven broiler for 5 -10 minutes, middle rack.

Remove and enjoy these fall off the bone ribs.

 

Buttery Steakhouse Pork Burnt Ends in Dutch Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 95:6-7

    [6] Oh come, let us worship and bow down;

        let us kneel before the LORD, our Maker! 

    [7] For he is our God,

        and we are the people of his pasture,

        and the sheep of his hand.

    Today, if you hear his voice,

An ej original recipe!!

2 lbs Pork butt cut into 2-3 inch chunks

3 T Buttery Steakhouse rub( Kinder's)

1/4 c Sauvignon Blanc 

1 Mini Ginger ale 

Roll chunks in rub to cover lightly 

This rub is salty so less is more

Refrigerate overnight in zip lock bag

Sear pork in oil in a Dutch oven

Remove to plate

Add white wine to deglaze 

Add ginger ale

Add pork back in and place on rack

Heat 

Place parchment round and lid

Cook 1 hour in preheated 350 degree oven on rack(my IP rack fit perfect)

Check for tenderness 

After 1 hr mine were fork tender and 180-190 degrees internal temp 

Sear under broiler to get a slight char

The drippings will make a glaze that you can spoon over pork 

To make glaze add 2 T sugar, 1 t Cholula and 1 t Molasses 

Reduce glaze 

Serve with Slaw and potato salad

Dirty BBQ Pork Fries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Titus 2:11

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

Frozen fast food fries

Air fry till crispy

Top with warmed

Sauced BBQ pork or chicken 

Sliced fresh Jalapeño 

Cheese

Microwave to melt cheese 

Top with 

Chopped green onions 

Sour cream

Cilantro 

Pan Seared Italian Pork Chops in Sauvignon Blanc Au Jus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 51:10

    [10] Create in me a clean heart, O God,

        and renew a right spirit within me.

4 bone in pork chops

Italian Seasoning 

Seasoned Meat Tenderizer

Smoked paprika 

Bacon grease for searing 

1/4 c Sauvignon Blanc 

Havarti cheese

Fresh cilantro 

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

Ground Smoked Sausage Cholula Lager Cheese Dip

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 31:14

    [14] But I trust in you, O LORD;

        I say, “You are my God.”

3 T heavy cream 

1/4 c milk

1/4 c beer(I used Holland Lager from Aldi) you can add more if you love the hops taste

2 c Velveeta, chunked

1/4 c mozzarella 

1/8 c Havarti 

1/8 c medium cheddar

1/4 c spreadable cream cheese

1/4 c thick mild salsa

3 shakes Cholula or more

1 t sugar

Add to small crock pot

Stir occasionally until melted 

Add meat/veggie mixture 

 

1/2 lb ground smoked sausage, pinch small chunks off 

1/4 c red bell pepper, chopped 

1/4 c onion, chopped 

2 green onions, chopped 

Stir fry veggies in 1/2 t bacon grease 

when tender add sausage pinches

Cook until sausage is done (5 minutes)

Fusion Rigatoni with House Made Chorizo and House Made Chicken Meatball

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 22:27

    [27] All the ends of the earth shall remember

        and turn to the LORD,

    and all the families of the nations

        shall worship before you.

6 Chicken or beef Meatballs ( cooked and mashed) set aside

House Made Chorizo 

3 T olive oil

1 T pasilla ancho chili powder

1 T smoked paprika

1-1/2 t oregano

1-1/2 t coriander 

3/4 t smoked salt

1-1/2 t sugar

1/2 t black pepper

1/4 t cinnamon 

Pinch of allspice

Pinch cayenne 

Bloom in oil for 3 minutes.

Add:

16 oz ground pork (Aldi $ 3.55)

Break apart

Sauté until pork is done, around 10 minutes 

Remove from heat

Remove to plate

Bechamel Sauce

4 T bacon grease or butter

1/4 c flour 

Sauté until nutty smell

Add pinch of nutmeg

Whisk in 1/4 c milk

Whisk in 1/4 c heavy cream

Salt and pepper to taste

Keep whisking 

Cook until thick

Cool slightly 

Add 1 c cottage cheese

Red Sauce 

1 T of olive oil

1 T roasted garlic 

1 Shallot (chopped)

Sauté

Add Jar of red sauce (Aldi premium Marinara)

1 c pasta sauce

Add cooked Chorizo and mashed Meatballs

Simmer 15 minutes 

1 c Parmesan 

2 c mozzarella grated

1 c Cottage cheese

8 oz Rigatoni from a 16 oz box cooked al dente

Remove from water

Reserve 1 c pasta water for sauce

13x9 foil pan

Layers

Ladle Meat sauce to cover bottom 

Add 1/3 pasta

Add 1/3 bechamel sauce

Add sprinkles of mozzarella 

Repeat layers 3 x

Add Parmesan to top

Bake uncovered 30 minutes 

Broil 3 minutes or until slightly browned 

Serve with salad and bread