Bacon Potato Salad

                                                                                                                                      

Hebrews 10:12 But when Christ had offered for all time a single sacrifice for sins, he sat down at the right hand of God

3 lb. fingerling potatoes cut in half

1 (8-oz.) package tiny green beans

1/2 cup red wine vinegar

1 leek, minced

3 T. honey

1 T. Dijon mustard

1 1/2 t. salt

1 t. pepper

1/2 cup olive oil

1T. dill

1/4 cup parsley

½ lb. crispy fried  bacon slices, chopped

Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat and cook 20 minutes or until tender. Drain. Cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water,drain. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.

Chicken in Poblano Cream Sauce

                                                                                                                                         






1 Peter 1:8 Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy

4 chicken breast, grilled and diced
1 poblano chile, smoked, seeded and diced
1 Tablespoon garlic, chopped fine
½ of an onion, diced fine
1 cup white wine
4 T sun-dried tomatoes, chopped
1/2 pint heavy cream
Dash Worcestershire Sauce to Taste
Salt to taste pepper
1/2 cup Gouda cheese
Cooked pasta or rice

Place chicken in Ziploc bag for 1 hour in a sugar and salt mix.
Grill chicken 10 minutes.
Reduce wine with poblano, garlic and onion by 1/2.
Add cream and sun-dried tomatoes, simmer for 5 minutes.
Add chicken and cheese, simmer until chicken is firm.
Serve over your favorite pasta or rice.

Beef Carbonnade

Heb.11:6 And without faith it is impossible to please him, for whoever would draw near to God must believe that he exists and that he rewards those who seek him.

1/2 lb. bacon, cut into large chunks

2 medium onions, sliced

Kosher salt and freshly ground black pepper

1 T olive oil

1 1/2 pounds beef chuck, cut into large chunks

3 carrots cut into large chunks

1 T flour

12 ounces beer

6 prunes

1 T thyme

1 cup beef stock

Preheat the oven to 325 degrees.

In a large Dutch oven over medium-low heat, add the bacon and cook until crispy. Remove. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are caramelized, about 30 minutes. Remove the onions leaving the drippings. Add the oil and mix it with the bacon drippings. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Add seared meat to Dutch oven along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before de-glazing the pan with the beer. Add the rest of the ingredients and bring the mixture to a simmer. Cover the pot until the beef is tender, about 2 hours.

Really Fast Spinach Queso

1 Timothy 1:9 We also know that law is made not for the righteous but for lawbreakers and rebels, the ungodly and sinful, the unholy and irreligious; for those who kill their fathers or mothers, for murderers


6 slices white American cheese, stack and slice in strips
1/2 c salsa
1 frozen Green Giant creamed spinach
1/4 c half and half

Heat until cheese melts. Yum!

Onion Gratin

                                                                                                                    





2 Sam.22:40 For you equipped me with strength for the battle; you made those who rise against me sink under me.

2 large onions (peeled and sliced into 1/4 inch slices)
1 Leek sliced
1 T olive oil
Salt and pepper to taste
1 tablespoon thyme (chopped)
1 cup of heavy cream
1/4 cup of white wine
1/4 cup of parmesan reggiano


Spread the onions and leek onto a baking sheet and drizzle with olive oil.
Season with desired amount of salt and pepper.
Sprinkle with the thyme.
Bake in a preheated 375F oven for 15 minutes.
Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
Transfer the onions and leeks to a baking dish and spoon the cream onto them.
Cover in foil and bake for another 35 minutes.
Remove the foil and sprinkle the parmesan reggiano on top.
Increase the temperature to 450F and bake until golden brown, about 5 minutes.