Limoncello Shrimp and Chicken Pasta

FRIDAY, AUGUST 1, 2014

Acts 17:

29 Being then God's offspring, we ought not to think that the divine being is like gold or silver or stone, an image formed by the art and imagination of man.
30 The times of ignorance God overlooked, but now he commands all people everywhere to repent,
31 because he has fixed a day on which he will judge the world in righteousness by a man whom he has appointed; and of this he has given assurance to all by raising him from the dead."


3/4 of a box of Angel Hair, cooked al dente 
2 c diced chicken
1/4 c extra virgin olive oil
1/4 c melted, salted butter
2 roasted garlic cloves, smashed 
10 minced green onions 

2 t capers
sea salt and black pepper, to taste
1/4 c Limoncello
1/4 c fresh mixed sweet and spicy basil, minced 
1/2 c half and half
2 c Frozen shrimp
1 c fresh grated Parmesan Reggiano cheese

In a large saucepan, cook pasta according to package directions. Drain.
Reserve some pasta water.
In large sauté pan, place olive oil and onions. Sauté on medium. Add garlic, capers, chicken, salt and black pepper. Add shrimp. Add remaining half of Limoncello. Stir. Add minced basil and butter. Stir. Add half and half after alcohol cooks off. Add pasta, some pasta water and toss. 

Shrimp and Garlic Noodles

1 Cor.1:23
but we preach Christ crucified, a stumbling block to Jews and folly to Gentiles,


1 lb Angel Hair
3 t roasted garlic, mashed 
3 t sugar
2 t rice vinegar
1/4 t red chili flakes
1 t cilantro
2 t olive oil
1/2 t sesame oil
1 English cucumber

Sauce:
3/4 cup water
1 t chicken base powder 
1 t sugar
2 t Mirin (rice wine)
1 t oyster sauce
1/2 t salt
1 t cornstarch
1 lb. frozen cooked shrimp

Garnish
1/2 c crushed sweet and salty peanuts. 

Cook noodles.
Rinse with cold water and cool down. Set aside.
Add red chili flakes, sesame oil and cilantro to pasta, toss them together.
Slice cucumber diagonally into 1/4" thick slices. Cut into strips. Set aside. Heat wok hot, add oil. Stir in minced garlic. Add sugar, shrimp and vinegar. Mix sauce until thick in a bowl.
Return noodles back to wok, add sauce mixture, stirring until noodle is heated through. Garnish with match stick cut cucumber and peanuts. 

Italian Sausage Rice and Potato Stuffed Pepper

MONDAY, AUGUST 18, 2014

Romans 8:

35 Who shall separate us from the love of Christ? Shall tribulation, or distress, or persecution, or famine, or nakedness, or danger, or sword?
36 As it is written, "For your sake we are being killed all the day long; we are regarded as sheep to be slaughtered."
37 No, in all these things we are more than conquerors through him who loved us.
38 For I am sure that neither death nor life, nor angels nor rulers, nor things present nor things to come, nor powers,
39 nor height nor depth, nor anything else in all creation, will be able to separate us from the love of God in Christ Jesus our Lord.


1 pgk of Italian sausage, cooked
6 large bell peppers, parboiled 3 minutes
1 pgk cooked microwave Rice
1/2 c Instant potato flakes, as a binder
1 c shredded Parmesan Cheese, half in meat mixture, half on top of each pepper 1 onion, minced
1/2 c cream
1/4 c red wine
Small Spaghetti sauce
Fresh herbs, combo of fresh sweet basil, spicy oregano, spicy basil
Pinch garlic powder
Salt and pepper to taste 
1/2 c Italian Panko

1/4 c crushed canned onion rings
Cut peppers in half, scoop out seeds and pulp.
Just cover with water.
Parboil peppers for 3 minutes in water.
Remove with spider or slotted spoon and drain on paper towels.
Filling
Sauté onion in a little olive oil.
Add sausage and brown, add seasonings, cream, wine and herbs. Microwave rice.
In a bowl, add meat mixture, rice and potato flakes.
Spoon into each pepper half.
Sprinkle with cheese, crushed onion rings and Panko.
Place the sauce in bottom of large pan.
Add stuffed peppers.
Bake in a preheated 400 degree oven for 30 minutes, yum 

Brio Tuscan Sweet Potato and Chicken Risotto

Ps.139:
1 O LORD, you have searched me and known me! 
2 You know when I sit down and when I rise up; you discern my thoughts from afar. 
3 You search out my path and my lying down and are acquainted with all my ways. 
4 Even before a word is on my tongue, behold, O LORD, you know it altogether. 
5 You hem me in, behind and before, and lay your hand upon me. 
6 Such knowledge is too wonderful for me; it is high; I cannot attain it. 




2 ounces olive oil
4 ounces pancetta
12 ounces sweet potatoes, roasted (recipe below)
8 ounces asparagus, grilled, cut on a diagonal
24 ounces chicken stock (may be purchased)
24 ounces risotto, cooked (recipe below)
12 ounces pulled oven-roasted chicken
4 tablespoons unsalted butter
8 tablespoons Reggiano or Parmesan cheese, shredded
4 pinches salt and pepper
4 teaspoons pine nuts, toasted (place in 350 degrees oven for five minutes and toast till golden brown)
4 teaspoons fresh thyme, chopped
Heat oil in a sauté pan.
Add pancetta and sauté until golden brown and crispy.
Add sweet potatoes, asparagus, chicken stock and risotto.
Stir to combine and cook risotto.
Add chicken, butter, Reggiano or Parmesan and salt and pepper.
Stir to mix.
Place on a serving plate and garnish with pine nuts and thyme.

Roasted sweet potatoes
Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

Risotto
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil 
1 small onion, chopped

2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1⁄2 cup white wine
2 tablespoons butter, cut into small pieces
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.
Add the onions and garlic to pan and saute to soften 3 to 4 minutes.
Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.
Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool. 

Jim Beam Chocolate Pecan Pie

FRIDAY, AUGUST 22, 2014 

Romans 12:12

Rejoice in hope, be patient in tribulation, be constant in prayer.


1 (9 inch) deep dish pie shell 1/2 c white sugar
1/2 c brown sugar
1 c light corn syrup
1/2 c butter
4 eggs, beaten
1/8 c bourbon
1 t cinnamon
1/4 t salt
3 oz. semisweet chocolate bar, chopped 
1 c chopped pecans

Preheat oven to 325 degrees.
In a medium glass bowl melt butter in microwave.
Combine sugars and corn syrup into warm butter, stirring constantly, until sugars dissolves. Cool slightly.
In a large bowl combine beaten eggs, bourbon, cinnamon and salt.
Mix well with a whisk.
Slowly pour sugar mixture into egg mixture, whisking constantly.
Stir in chocolate and pecans.
Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and firm.