Manchego and Irish Cheese Mascarpone Sausage Balls

1 I give you thanks, O LORD, with my whole heart; before the gods I sing your praise; 

2 I bow down toward your holy temple and give thanks to your name for your steadfast love and your faithfulness, for you have exalted above all things your name and your word. 

3 On the day I called, you answered me; my strength of soul you increased.  - Psalm 138:1-3

1 lb. ground sausage, hot or mild, pinched off in chunks

1 1/4 c Pioneer biscuit mix

1 1/4 c thick shred( half Manchego half Irish Full flavor)

4 T mascarpone 

2 T buttermilk

Throw into food processor and pulse until it sticks together in a clump.

Separate into quarter size balls and place on parchment covered jelly roll pan.

Bake preheated 400 degree oven for 25 minutes.

Serve with honey mustard.

Instant Pot Whiskey Beef with Red Peppers

6 Thus says the LORD, the King of Israel and his Redeemer, the LORD of hosts: "I am the first and I am the last; besides me there is no god. 

7 Who is like me? Let him proclaim it. Let him declare and set it before me, since I appointed an ancient people. Let them declare what is to come, and what will happen. 

8 Fear not, nor be afraid; have I not told you from of old and declared it? And you are my witnesses! Is there a God besides me? There is no Rock; I know not any."  - Isaiah 44:6-8

1 lb. boneless beef stew tossed in flour

1 bell pepper

1/4 t black pepper

2 T Whiskey 

2 T Worcestershire sauce

Meat tenderizer sprinkled on beef

1/2 t Onion powder

1/2 t Garlic granules 

1 Shallot, diced

1/2 c water

Olive oil and clarified butter for searing meat

Set Instant Pot to sauté setting and add oil/clarified butter.

Season meat with tenderizer, onion powder, pepper and garlic.

Toss meat in the flour.

Sauté meat until it is slightly browned.

Add shallot and peppers, cook 1 minute.

Add whiskey, Worcestershire sauce and water.

Change setting to meat, place lid on, set to pressure, adjust time to 45 minutes.

Take off pressure after 45 minutes.

Remove lid.

Make a cornstarch slurry (1/4 c water plus 1 t cornstarch) to make a gravy.

Serve plain or on rice or egg noodles.

Honey Caramel Almond French Toast

15 The idols of the nations are silver and gold, the work of human hands. 

16 They have mouths, but do not speak; they have eyes, but do not see; 

17 they have ears, but do not hear, nor is there any breath in their mouths. 

18 Those who make them become like them, so do all who trust in them.  - Psalm 135:15-18

White Mountain bread (Publix)

Crushed almonds

Caramel syrup

Honey

Whip Cream

Bread soak

2 beaten eggs

1/8 c Half and half

1 t Cinnamon

1 T Sugar

Soak bread, grill on flat top or skillet that is greased.

Brown slightly and flip.

Drizzle honey and caramel.

Sprinkle with almonds.

Add whip cream and devour! 

Honey Garlic Chicken

so a man lies down and rises not again; till the heavens are no more he will not awake or be roused out of his sleep.  - Job 14:12

Perdue Popcorn Chicken (fried frozen chicken found at Costco)

1 carrot

1 English cucumber 

1 red onion

1/2 c slivered almonds

2 T sesame seeds

Prepare thin noodles or rice and set aside.

Sauce

2 T roasted garlic, mashed

2 T Soy sauce

1/2 c water

1/2 c honey

2 t  Apple cider vinegar

1 t cornstarch 

Mix and set aside.

Bake chicken on parchment paper in a preheated 450 degree oven for 16 minutes.

Cut into bite size pieces.

Set aside.

Drizzle olive oil into large skillet and heat.

Add veggies and stir fry a couple of minutes.

Add cooked cut up chicken and cook another couple of minutes.

Add sauce, stirring to cover chicken and veggies.

Add nuts and sesame seeds.

Remove from heat.

Serve over noodles or rice.

White Balsamic Vinegar Greek Fig Preserves and Bacon Unexpected CheddarStuffed Pork Tenderloin

And this is the testimony, that God gave us eternal life, and this life is in his Son. - 1 John 5:11

1 Golden Rotisserie flavored pork tenderloin

1/4 c Greek Preserves, Costco

6 slices crisp cooked bacon

1/2 c sliced Unexpected Cheddar, Trader Joe's

2 T White Balsamic Vinegar

Split tenderloin down the middle, being careful not to cut all the way through.

Flip over and pound with meat mallet.

Set aside.

Take the preserves and thin down with the balsamic vinegar.

Coat the inside of the loin with the mixture.

Slice the cheese into thin pieces, place on top of fig mixture.

Crumble bacon on top.

Flip the two sides one on top of the other.

Cut lengths of cotton kitchen twine and start tying the loin to secure its shape and to keep the filling on the inside.

Sear in a skillet with 1 t olive oil and 2 T clarified butter.

Bake on a rack in a water filled pan, preheated 400 degrees for 30 minutes and flip then 10 minutes, should be 160 degrees internal temp.

Let rest 15 minutes covered loosely with foil.