Sonoma Chicken Salad Makeover

 

 

 

 

 

 

 

 

 

 

 

 

19 "There was a rich man who was clothed in purple and fine linen and who feasted sumptuously every day.

20 And at his gate was laid a poor man named Lazarus, covered with sores,

21 who desired to be fed with what fell from the rich man's table. Moreover, even the dogs came and licked his sores.

22 The poor man died and was carried by the angels to Abraham's side. The rich man also died and was buried,

23 and in Hades, being in torment, he lifted up his eyes and saw Abraham far off and Lazarus at his side.

24 And he called out, 'Father Abraham, have mercy on me, and send Lazarus to dip the end of his finger in water and cool my tongue, for I am in anguish in this flame.'

25 But Abraham said, 'Child, remember that you in your lifetime received your good things, and Lazarus in like manner bad things; but now he is comforted here, and you are in anguish.

26 And besides all this, between us and you a great chasm has been fixed, in order that those who would pass from here to you may not be able, and none may cross from there to us.'

27 And he said, 'Then I beg you, father, to send him to my father's house-

28 for I have five brothers-so that he may warn them, lest they also come into this place of torment.'

29 But Abraham said, 'They have Moses and the Prophets; let them hear them.'

30 And he said, 'No, father Abraham, but if someone goes to them from the dead, they will repent.'

31 He said to him, 'If they do not hear Moses and the Prophets, neither will they be convinced if someone should rise from the dead.'" - Luke 16:19-31

This recipe was generously given years ago by Whole Foods!

I use rotisserie chicken instead of baking chicken.

Dressing 

1 cup mayonnaise 

4 teaspoons apple cider vinegar 

5 teaspoons honey 

2 teaspoons poppy seeds 

Salt and freshly ground pepper to taste 

Salad 

2 chicken rotisserie breast, chopped

3/4 cup pecan pieces, toasted 

2 cups red seedless grapes, cut in half 

3 stalks celery, thinly sliced

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. 

Dice chicken breast into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Serve on crackers or toasted croissants.

Mojo Cuban Style Pork Tenderloin

8 Let all the earth fear the LORD; let all the inhabitants of the world stand in awe of him! 

9 For he spoke, and it came to be; he commanded, and it stood firm. 

10 The LORD brings the counsel of the nations to nothing; he frustrates the plans of the peoples. 

11 The counsel of the LORD stands forever, the plans of his heart to all generations. 

12 Blessed is the nation whose God is the LORD, the people whom he has chosen as his heritage! 

13 The LORD looks down from heaven; he sees all the children of man; 

14 from where he sits enthroned he looks out on all the inhabitants of the earth, 

15 he who fashions the hearts of them all and observes all their deeds.  - Psalm 33:8-15

Cuban Mojo Marinade:

1/4 c Orange juice

1/2 of a Lime juiced

1/8 c Honey

2 T Greek Oregano

1 t Dill

1 Onion, chopped

1/4 c Olive oil

Pork tenderloin

Cracked black pepper

Alderwood Smoked salt

Cut pork tenderloin in half, pound with a mallet.

Place marinade in a ziplock and add loin.

In the fridge, marinate loins for 2 hrs flipping every 30 minutes.

Grill or bake until internal temp is 150 degrees. 

Let rest, covered with foil for 20 minutes.

Carve on the diagonal. 

Yum!!

Limoncello Mushroom Shrimp Angel Hair Pasta

The voice of the LORD is powerful; the voice of the LORD is full of majesty.  - Psalm 29:4

This is a restaurant quality dish!!!

6 oz. Angel Hair Pasta, cooked al dente, set aside

1 lb. Shrimp, I used Gulf Shrimp from Costco

1 Leek, sliced

1 small pgk. Mushrooms, sliced

3 T clarified butter

1/4 c Cream

1/4 c Limoncello

1/2 c Parmesan Reggiano, shaved

Cracked Black Pepper, to taste

1 t Chicken base seasoning

1/2 T Lemon Thyme

1/2 t Greek Oregano

2 T Roasted garlic

In the butter sauté the leeks, mushrooms and the shrimp.

When shrimp are pink, add all the seasonings, the Garlic, the herbs, and the limoncello.

Sauté 2 minutes.

Then add cream and reduce down slightly.

Add in pasta with tongs and serve.

Kale Orzo Bacon Leek Two Cheese Casserole

For nothing will be impossible with God." - Luke 1:37

4 strips Bacon chopped and cooked crisp, set aside

2 c cooked Orzo, set aside

2 c Kale, diced 

1 Carrot, diced

1 Leek, chopped

5 Mushrooms, sliced

1 T roasted garlic

3 T clarified butter

1/4 c Heavy cream

1/4 c White wine

1 T Chicken base seasoning

1/2 c Parmesan Reggiano

Topping 

1/2 c Mozzerella 

1/ c Fried Durkee onion rings

1/4 c Panko

Sprinkle on top of casserole in the above order.

In the butter, sauté carrots, seasoning, mushrooms, leeks and kale.

Add mashed Garlic and cooked bacon.

Next the white wine and reduce, then add cream and cheese.

Add the cooked orzo.

Place in a greased pie plate and add topping.

Bake 325 degrees for 20 minutes. 

Filet of Beef and Chicken Broccoli Pepper Greek Seasoned Orzo Stir Fry

2 Prove me, O LORD, and try me; test my heart and my mind. 

3 For your steadfast love is before my eyes, and I walk in your faithfulness.  - Psalm 26:2-3

1 c Beef, grilled and chopped

1 c Rotisserie Chicken, shredded 

3 T clarified butter

2 c Broccoli 

1 c Red Peppers

1 Shallot, diced

2 T Roasted garlic

1/4 c heavy cream

2 c cooked al dente Orzo

2 T Greek Seasoning 

1 t Fresh herb mixture (Greek oregano, Lemon Thyme, Rosemary and Sweet Basil

1 splash Mesquite Liquid smoke

1 c Parmesan Reggiano

1 c Water

In the clarified butter, sauté the shallot, broccoli and peppers.

Next add the garlic, seasonings, cheese, beef, chicken, cream and water.

Simmer until sauce is reduced and thickened.

Add fresh herb mixture.

Stir in orzo and serve.