Smoky Cheese Potato Gratin

1 Tim.5:6

but she who is self-indulgent is dead even while she lives.

Gratin

5 red potatoes, baseball size, sliced on thinnest setting of a mandolin slicer, immerse in ice water for 10 minutes

Salt and pepper to taste

Sauce

3/4 c shredded sharp cheddar

2 T smoked Gruyere, chopped

1/2 c smoked Gouda, shredded

2 T minced onion

1/4 t Ancho chili powder 

1/4 t smoked paprika

1/4 t nutmeg

1/2 c heavy cream

1/2 c half and half

Topping

1/2 c canned onion rings, crushed

1/2 c shredded sharp cheddar cheese

1/3 c panko 

Spray a deep dish pie plate with Pam non stick spray. Layer potatoes, salt and pepper potatoes, spoon a third of the cheese sauce on top, repeat for a total of three layers. Bake uncovered in toaster oven on 350 degrees for 1 hour.

Limoncello Cream Sauced Garlic Parmesan Chicken

1 Tim.4:

4 For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving,

5 for it is made holy by the word of God and prayer.

8 chicken tenderloins cut into nuggets

2 c grated Parmesan cheese

3 egg whites, beaten

Salt and pepper to taste

1 c all-purpose flour plus 2 tablespoon

2 c freshly shredded Parmesan cheese

4 T chopped fresh sweet basil

6 teaspoons olive oil

1T limoncello

Enough slices of smoky Gruyere cheese to cover chicken pieces

Sauce:

1 c heavy whipping cream

1/4 c limoncello 

1 teaspoon garlic powder

1/4 teaspoon nutmeg

1 c grated Parmesan cheese 

Preheat oven to 200 degrees, for keeping chicken warm.

Lay your boneless chicken on plastic wrap and top with wrap also. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.

In a pie plate mix together the 1 cup of flour ,and 1 cup grated Parmesan cheese . Set aside.

In a pie plate mix the egg whites, limoncello and basil until foamy. Set aside.

In a pie plate mix together the 1cup shredded Parmesan cheese, and 2 T flour. Set aside.

Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess.

Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off.

Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate

Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.

In a saucepan heat your heavy whipping cream and limoncello on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.

Take chicken out of the oven and top each chicken breast with some cream sauce, and a piece of gruyere cheese. Melt the cheese using the broiler.

Whiskey Flavored Leek Beef Stroganoff

1 Tim.1:17

To the King of the ages, immortal, invisible, the only God, be honor and glory forever and ever. Amen.

1 1/2 pounds beef tips

1/2 t granulated garlic

1/2 t Cajun seasoning

Meat tenderizer

All-purpose flour

2 T olive oil

2 T butter

1 leeks, sliced

8 ounces fresh mushrooms, sliced

10 oz water

1 heaping T chicken base seasoning

1 (10 3/4-ounce) can cream of mushroom soup

black pepper

Splash of Jim Beam

1/2 c sour cream

1 t fresh spicy oregano

1/2 t fresh spicy basil

Cooked egg noodles, 1/2 of the bag

Sprinkle the tips with seasonings, meat tenderizer and sear in oil and butter.  Remove the tips from the pan. Add the onion slices, Jim Beam and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the tips back into the pan with the onion and mushrooms. Add the mushroom soup and broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Add fresh herbs. Stir in the sour cream the last few minutes, right before you serve. Add prepared noodles.

Butter Fried Chicken and Smoked Sausage Egg Noodle Skillet Casserole

2 Thess.1:

8 in flaming fire, inflicting vengeance on those who do not know God and on those who do not obey the gospel of our Lord Jesus.

9 They will suffer the punishment of eternal destruction, away from the presence of the Lord and from the glory of his might,

1 1/2 cups egg noodles, prepared according to box

Wet mixture:

1 egg

1/4 c heavy cream

1/4 c milk

1/2 t Dijon mustard

Whisk all together, set aside.

Veggie mix:

1/4 English cucumber, cut matchsticks

2 t chicken base seasoning, sprinkle on veggies as you sauté

5 broccoli florets, cut in half

1 onion, sliced really thin

1/2 of a yellow bell pepper, sliced

1 smoked sausage link, sliced and quartered 

2 t olive oil

1 t butter

On medium heat, sauté veggie mix until done, add sausage, stir fry a 2 minutes.

Cheese mix:

1/2 c smoked Gouda, shredded

1/4 c cheddar cheese, shredded

1/4 c parmesan cheese, shredded

Chicken Prep:

1 T butter

1 T olive oil

4 butter fried chicken tenderloin, seasoned with season salt and cut into bite size pieces

Flour for dredging chicken

Sauté chicken in butter and oil until done. Set aside, wipe out skillet.

Prepare noodles.

Prepare chicken. 

Prepare veggie/sausage mix.

Prepare wet mixture.

Prepare cheese.

To the veggie sauté, add the wet mix.

Now add the cheese.

Next the noodles and lastly, the cooked chicken. 

My husband kept saying this is soooo good!!!!

Limoncello Pesto Potatoes

1 Thess.2:4

but just as we have been approved by God to be entrusted with the gospel, so we speak, not to please man, but to please God who tests our hearts.

10 baby Dutch yellow potatoes, microwave and covered 1 1/2 min on each side

1 diced shallot

2 roasted garlic cloves, mashed

1/2 t olive oil

1/2 t butter

2 T Limoncello 

1 t chicken base seasoning

2 T cream

1 T pesto

2 c water

1 t fresh sweet basil

1 T sour cream

Cracked black pepper

Add oil and butter to pan and sauté shallots and mashed garlic cloves. When shallots are soft add seasoning base, limoncello, cream, pesto, sauté 1 minute, then add water and the cooked, skin on and quartered potatoes. Cook 10 minutes, turn off heat and add sour cream, pepper and basil.

Mash potatoes and enjoy!!