Crockpot Cheesy Buttermilk Meatloaf

THURSDAY, OCTOBER 25, 2012

Matt.4:16-17
16 the people dwelling in darkness have seen a great light, and for those dwelling in the region and shadow of death, on them a light has dawned."
17 From that time Jesus began to preach, saying, "Repent, for the kingdom of heaven is at hand."




Glaze (mix together)
1 cup ketchup
Few shakes smoky chipotle Tabasco 
1/4 cup brown sugar
1/2 t Jim Beam
Heat glaze until sugar is melted.


1/3 cup Panko bread crumbs 
1 cup whole-fat buttermilk
1 cup diced leeks
1/4 cup chopped fresh parsley 
1/2 t Herbs de Provence

2 tbsp. ketchup(I use 2 T of the glaze) 
1 1/2 lbs. turkey
1/2 lb. ground pork
1 cup grated Italian 4 cheese
1/2 tsp. smoked salt
1/2 tsp. ground pepper
Combine, buttermilk, turkey, pork, Panko, leeks, cheese, ketchup, parsley, salt and pepper, and mix. Mix glaze and cover meatloaf. Cook in crock on high for 4 hours. 

Costa Rican Jalapeño Cream

 TUESDAY, OCTOBER 2, 2012

Ps.46:10
10"Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!"

1-2 jalapeno pepper(seeded and chopped)
1/4 cup evaporated milk or cream
1 medium onion or leeks
1 chicken bouillon cube or 1/2 t chicken better than bouillon 2 steaks of your choice ( I use Rib eye’s)
1 tablespoon butter or oleo
Add fresh cilantro after you finish
Cook steaks as desired.
Add butter, onion, and jalapeno to fry pan and cook 1-2 minutes.
Now you add the milk and bouillon, lower heat and simmer for 2-3 minutes.
Pour over steaks.
This recipe was graciously given to me by Cart Barn Grill! Thanks! As usual, I have added my own twist to the recipe, leeks, cream, better than bouillon and fresh cilantro. I think this would be good on any meat or seafood!! 

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.