DIY Chai Latte

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

This was so delicious!!

What a treat!!

For the tea:

2 single serving black tea bags (brew water in Keurig) add bags after

1 c water (select appropriate cup size)

1 t cinnamon

1/2 t ground ginger

1/4 t allspice

For the milk:

1 c milk( I am going to try Almond milk )

1/4 c brown sugar ( I am going to try Agave)

2 T dry non flavored coffee creamer

1 t vanilla extract 

Topping: Spray whipped topping

Pinch of nutmeg

To the cup add cinnamon, ginger and allspice. 

I used a red plastic disposable one.

Add tea bags to red cup.

Add tea water then add the spices.

Stir and set aside.

Place milk, brown sugar and creamer in a small pan.

Heat on medium heat until there are no lumps, around 5 minutes.

Take off heat and add vanilla extract.

Divide equally between 2 coffee cups.

Stir in the tea mixture, add whipped cream and a pinch of nutmeg.

Be prepared for yummy goodness!!

Lemon Lime Baked Steelhead Trout

When the cares of my heart are many, your consolations cheer my soul.  - Psalm 94:19

Interesting bit!

Steelhead is a freshwater rainbow trout that took up residence in the ocean.

The meat looks like salmon, taste like it too but is a lot more pink.

They are kin but are different, one being a trout and the other being a salmon.

Yummy!!

1 2lb. Steelhead trout, skin on bottom

1 lime, 1/2 juiced and zest and the other half sliced thin

1 lemon, 1/2 juiced and zest and the other half sliced thin

Olive oil

Clarified butter

Smoked salt 

Cracked black pepper

Dill

Garlic granules 

Bake preheated 425 degree oven for 14 minutes.

Place parchment in a pan. 

Place trout skin size down.

Drizzle oil over steaks.

Zest the 1/2 lime and lemon over steaks.

Squeeze juice of the lime lemon over steaks.

Sprinkle smoked salt, pepper, garlic and dill over steaks.

Add the 1/2 t clarified butter to the top of each trout steak.

Add thin sliced lime and lemon to each top.

Bake as directed.

Kids Favorite Salmon No Sauce Needed

14 Since therefore the children share in flesh and blood, he himself likewise partook of the same things, that through death he might destroy the one who has the power of death, that is, the devil,

15 and deliver all those who through fear of death were subject to lifelong slavery. - Hebrews 2:14-15

My four year old grandson Wade ate 3 pieces of this simple and delicious salmon.

2 lb. fresh salmon, I buy from Costco

Butter on each , I used clarified but you could put a pat on each

Drizzle Olive oil on each salmon steak

Lime juice, I used 2 small limes

Lime zest, I used 2 small limes

Rub

1 t Smoked salt and cracked black pepper

1/2 t Garlic granules 

1 t Dill

Line jelly roll pan with parchment.

Bake preheated 425 degree oven on bottom rack for 14 minutes.

Remove and cover with foil to keep warm.

Serve over ginger buttered rice and a side of German cucumber salad.

Baked Salmon With Citrus Dijon Limoncello Sauce

12 I will ponder all your work, and meditate on your mighty deeds. 

13 Your way, O God, is holy. What god is great like our God? 

14 You are the God who works wonders; you have made known your might among the peoples.  - Psalm 77:12-14

1 3/4 lb. Atlantic Farm Raised Salmon cut into fillets

Clarified butter/olive oil mix

Drizzling mix

Smoked salt and cracked black pepper, to taste 

Dill sprinkle on each filet

Lime zest on each filet

Lime juice on each filet 

Garlic granules sprinkled on each filet

Citrus Dijon Limoncello Sauce

1/8 c heavy Cream

2 T Butter

1/8 c Limoncello 

1 t Fresh Ginger, diced and mashed

1 Shallots, diced

1/2 t Lime zest 

1/2 t Lime juice

1/2 t Dijon 

1 t roasted Garlic

Smoked salt and cracked black pepper to taste

Pinch Red pepper flakes

1/2 t Capers and juice

Thin slices of lime

Make sauce over medium heat and reduce.

Set aside.

Line pan with parchment paper.

If fillets have skin, place skin side down.

My fillets were skinless.

Drizzle oil and clarified butter over fillets.

Sprinkle dry drizzling mix over fillets.

Add lime slices on top.

Bake 425 degrees in a preheated oven on bottom rack for 14 minutes.

Do not over bake!

Serve over jasmine rice.

Mexican Pineapple Juice Pork Short Ribs

2 In the day of my trouble I seek the Lord; in the night my hand is stretched out without wearying; my soul refuses to be comforted. 

3 When I remember God, I moan; when I meditate, my spirit faints. Selah  - Psalm 77:2-3

1 package of boneless pork short ribs, cut into 2 inch chunks

1/2 c salsa

1 Leek, sliced

2 T roasted garlic

3 T Worcestershire sauce

2 T hickory liquid smoke

1/4 c pineapple juice

1/4 c water

1 T adobo seasoning

Salt and pepper 

Using a Dutch oven, sear meat chunks in a little olive oil, add leeks and garlic after meat begins to crisp.

Sprinkle on the adobo, salt and pepper.

Add water, juice, salsa, Worcestershire sauce and liquid smoke.

Seal with foil, bake in preheated 350 degree oven for 1 1/2- 2 hrs or until pork will pull with a fork.

Serve on warm tortillas topped with chopped tomatoes, lettuce, grated cheese and chopped avocados. 

This meat is also good for nachos.