Smoky Gouda and Smoked Sausage Pizza

Rev.3:10

Because you have kept my word about patient endurance, I will keep you from the hour of trial that is coming on the whole world, to try those who dwell on the earth.

1 medium Caramelized Onion

1 t olive oil

1 t Pesto

1/8 t brown sugar

1/4 c cream

2 turns of Smoked salt

2 turns of Cracked pepper

1 c Smoked sausage, chopped(we smoke ours and slice and freeze)

1 c Smoky Gouda, grate

1 ultra thin pizza crust

Sauté onion and brown sugar in oil until onions caramelize.

Add pesto, cream, salt and pepper.

Spritz crust with oil on both sides.

Spread sauce on crust, add sausage and cheese.

Toast in toaster oven on 400 degrees for 10 minutes. 

Imperial Lobster Stuffed Shrimp Knock Off Bonefish Grill

Rev.3:19

Those whom I love, I reprove and discipline, so be zealous and repent.

Langostino Lobster, you can get this at Publix, frozen and fully cooked

25 jumbo Shrimp, frozen and cooked

1 Shallot, diced

1/8 c Mayo

1 T Butter

1/8 t Worcestershire 

1/4 c Limoncello 

1/8 t Smoked paprika

1/8 t Turmeric 

1/8 t Dijon 

1/8 t Ancho chili powder

1/4 c Heavy cream

1/8 t Sriracha 

Fresh parsley

1/4 c Panko

Thaw shrimp and lobster.

I just put the shrimp on a plate and by the time I finished the stuffing it was thawed.

Leave tails on and carefully slit back being careful not to cut through.

Place lobster bag in cold water to thaw. 

Sauté shallot in butter until tender, add Limoncello sautéing 1 minute, then add all the dry seasonings, then the wet ingredients ending with parsley. Sauté until incorporated and reduced by half.

Remove from heat. 

Add Panko. 

The stuffing needs to be thick.

After they are stuffed, place in a small casserole, spritz with olive oil and sprinkle with a little panko. 

They need to stand with the filling side up, side by side.

You can wedge them with foil. 

These are the bomb!!

Spicy General Chicken For Two

but God shows his love for us in that while we were still sinners, Christ died for us.

Romans 5:8

4 chicken tenderloins, cut into bite size pieces, salt after cooking

4 green onions, chopped

2 mushrooms, chopped

Dipping batter for chicken

1/4 c soy sauce

1 c cornstarch 

1 egg, beaten

Whisk together, will be very thick

Sauce

1/8 c water

1/4 c cornstarch 

1 t garlic

1/4 c sugar

1/4 c soy

1/8 c rice vinegar 

1/8 c Mirin

7 oz chicken stock

Refrigerate, can use for another Chinese dish, shake well

2 t sweet chili Thai sauce

Smoked almonds

Olive oil for frying chicken, I used a 1/4 c.

Dip chicken in dipping batter.

I used a non stick pan and fried the chicken in 2 batches.

Oil needs to be hot.

After the chicken is done, remove. 

Leave enough oil to sauté onions and mushrooms.

Place chicken back in onion mixture, add some of sauce, a little at a time until you get the desired thickness. Turn off heat. Add the sweet chili Thai sauce, stir and add almonds, serve over rice.

Chicken Carrot and Mushroom Ragu

1 John 4:

9 In this the love of God was made manifest among us, that God sent his only Son into the world, so that we might live through him.

10 In this is love, not that we have loved God but that he loved us and sent his Son to be the propitiation for our sins.

1 c shredded Rotisserie chicken

1 diced Leeks

1 sliced Shallot

1 grated Carrot

1/2 t chicken seasoning base

5 Mushrooms, sliced

1 T Olive oil

Gravy packet

1/2 c Sauvignon Blanc

1 1/4 c Water

Sauté leeks, shallot, seasoning, carrots and mushroom in oil. Add chicken and wine and stir until bubbly. Add gravy packet to water and whisk, add to hot mixture stirring to thicken. 

Japanese Fried Chicken

2 Peter 3:16

as he does in all his letters when he speaks in them of these matters. There are some things in them that are hard to understand, which the ignorant and unstable twist to their own destruction, as they do the other Scriptures. 

6 Boneless chicken thighs(going to try it with breast strips)

Marinade

1/2 c Dark Soy sauce

1/2 c Chinese rice vinegar

5 Green onions, sliced

2 cloves garlic, smashed

1 t sesame oil

1 T Mirin

Pour in a ziplock bag.

Marinate for at least 3 hours, better still, overnight if you can.

Toss in salted cornstarch.

Fry in oil until the internal temp of chicken is 165.