Homemade Sausage

                                                                                                                                        

2 Cor.5:21 For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

2 lbs. ground chicken or turkey

1 small, finely minced

1 clove garlic, minced

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon sage

1 1/2 teaspoon salt

3/4 teaspoon freshly ground pepper

In a large bowl combine all the above ingredients. Form the mixture into small patties, about 2 inches in diameter each. Heat a non-stick pan over medium high heat. Cook a few patties at a time in the pan until golden brown, about 3 to 4 minutes per side. Remove from the pan and serve hot.

Trout Almondine

                                                                                                                                      

2Cor.5:10 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.

6 tablespoons flour

4 trout fillets

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon butter

6 tablespoons sliced almonds

1 tablespoon fresh lemon juice

Directions:

Sprinkle trout with salt and pepper.

Dust the fish filet's in the flour.

Heat the olive oil and butter on medium high heat.

Add fish filet's and cook until light brown on both sides.

Remove from pan and cover to keep warm.

Return pan to heat and add 1 T butter.

Add the almonds and sauté, add the fresh lemon juice.

Heat it through, then spoon over the fish filet's.

Sesame Noodles

                                                                                                                            

2 Cor.6:2 For he says, "In a favorable time I listened to you, and in a day of salvation I have helped you."Behold, now is the favorable time; behold, now is the day of salvation.




8 ounces spaghetti or rice noodles

1 bunch green onions, sliced (white parts only)

2 tablespoons sesame oil

1 teaspoon minced fresh ginger root

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup hot water

1 tablespoon cider vinegar

1 teaspoon white sugar

1/4 teaspoon crushed red pepper flakes

Directions

Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions in a small skillet. Sauté over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.

Toss noodles with sauce, and serve.

Pimento Cheese Cookies

Ex.15:2 The LORD is my strength and my song, and he has become my salvation; this is my God, and I will praise him, my father's God, and I will exalt him.



                                                                                                   
1 cup all-purpose flour
1 cup refrigerated pimento cheese

1/2 cup pecans, finely chopped

1/4 cup butter, softened

Parchment paper

4 tablespoons strawberry preserves

Beat together flour and pimento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.
Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut into 48 rounds with a 2-inch round cutter, re-rolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon 1/2 tsp. strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.
Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).

Thanks to Southern Living Magazine!

Crab Stuffed Shrimp

                                                                                                                                    

Make sure your shrimp is completely dry, pat with paper towel. Remove shell but leave the tails on. Along the inside of the curve take a sharp knife and cut along the length being careful not to cut all the way through.

Crab Filling:

For 3 lbs. of large shrimp I used a little less than a pound, fully cooked, canned blue fin crab.

For the filling:

2 cloves of smashed garlic

Fresh parsley

1 teaspoon of Dijon

Tabasco sauce

Celery finely diced, 2 small stalks

Onion finely diced 1/2 of a medium onion

1 1/2 rolls of smashed butter flavored crackers (Ritz)

Melted butter, 3 or 4 tablespoons

Lemon juice and lemon zest

Salt and pepper

Sauté the diced celery and onions in 1 tablespoon of butter, then add in everything else and you will be able to easily mound it on top of your shrimp.

Place stuffed shrimp on a parchment lined sheet pan and then spray lightly with olive oil and a sprinkle of paprika. Bake at 375F for 15 or 20 minutes until pink and the stuffing is warmed through.

After they're baked set them in wine cream sauce and garnish with parsley .

White Wine Cream Sauce:

1 1/2 cups of white dry wine

1 1/2 cups of cream

2 or 3 shallots diced

Sauté shallots in butter pour in the wine let it reduce and then add cream and whisk until thickened.