Upside Down Apple Cake

9 All the nations you have made shall come and worship before you, O Lord, and shall glorify your name. 

10 For you are great and do wondrous things; you alone are God.  - Psalm 86:9-10

Preheat oven to 375 degrees.

8 inch cast iron skillet

1-3/4 sticks butter

3/4 c sugar

5 Honey Crisp Apples, peeled, cored and cut in equal slices. ( Reserve 1 apple)

Melt butter on low heat in skillet and add sugar, stirring to melt sugar.

Add slices, arranging in a rows on outer edge of skillet working to the center.

Cook until apples are slightly soft and butter sugar mixture is thickened.

Cake batter

1 stick softened butter

2/3 c sugar 

Cream together with a mixer until fluffy.

With a spoon, mix in

1-1/2 t vanilla 

2 eggs

Then add 1/4 c sour cream, and 1/4 c buttermilk.

In another bowl, add dry ingredients.

1-1/2 c AP flour

1-1/2 t baking powder

1 t salt 

1 t cinnamon 

1 reserved apple peeled, cored and diced

Mix with a spoon.

Gradually add flour mixture into cake batter until just combined.

Batter will be thick.

Add to skillet on top of the apple mixture.

Spread with a spoon.

Bake 25 - 30 minutes.

Cool 10 minutes then flip onto plate with the apple side up.

Cut in half, then slice.

Serve with vanilla bean ice cream

Rotisserie Chicken Alfredo Tetrazzini

And he did not permit him but said to him, "Go home to your friends and tell them how much the Lord has done for you, and how he has had mercy on you." - Mark 5:19

1 Leek, chopped

1 T roasted Garlic, mashed

1 t Clarified butter

1/4 c Sauvignon Blanc

1 c Water with 1 T cornstarch 

1/4 c Heavy Cream 

1 c ricotta

1 t Chicken base seasoning 

1/4 c Italian cheese blend, Trader Joe's Parmesan, Romano and Asiago 

2 c Rotisserie chicken, shredded

Cracked black pepper to taste

Fresh herb mix, rosemary, oregano and thyme

Cooked thin spaghetti, 2 c cooked al dente 

Sauté leeks and garlic in clarified butter for 1 minute.

When leeks are tender add wine, seasonings, cheese, cream, ricotta and water.

Stir to incorporate, reduce until thickened, keep stirring, add chicken and pasta.

Remove from heat.

Let sit a few minutes and add fresh herbs.

Blackened Grouper with Pine Nuts

11 And he said to them, "To you has been given the secret of the kingdom of God, but for those outside everything is in parables,

12 so that "'they may indeed see but not perceive, and may indeed hear but not understand, lest they should turn and be forgiven.'"  - Mark 4:11-12

6 Grouper fillets, mine were really thin

Blackened seasoned

Olive oil or clarified butter

Pine nuts

1/2 of a Lemon, juiced

Fresh herbs for finishing added at the end, I used rosemary, thyme, oregano and sweet basil, chopped tiny

Preheat oven to 425 degrees on convection bake.

Blackened seasoning

1 1/2 T Smoked paprika

1/2 t onion powder

1/2 t oregano

1/2 t garlic

1/2 t sugar

1/2 t thyme

1/4 t cayenne 

1/2 t black pepper

1/2 t coarse sea salt

Butter parchment.

Place fish on paper towels.

Squeeze lemon on fish.

Pat dry.

Add fish to parchment covered sheet pan.

Lightly oil or butter fish.

I used clarified butter.

Add a medium dusting of rub.

Add a little more clarified butter and a few pine nuts.

Bake 7-8 minutes for thin fish fillets.

Sprinkle fresh herbs.

Serve with tarter sauce.

Shrimp and Broccolini Enchiladas

Turn my eyes from looking at worthless things; and give me life in your ways.  - Psalm 119:37

An ej original recipe!!

15 medium Shrimp, cleaned tail removed

1 c Broccolini, I used frozen from Whole Foods

1/2 of a Lime, juiced

1 Shallot, died

1 T Clarified Butter

1/4 Sauvignon Blanc

1/4 Manchego cheese

1 t flour to thicken sauce

1/4 c enchiladas sauce 

1 t sugar

6 Tortillas 

Smoked salt and black cracked pepper to taste

Enchiladas sauce, recipe this blog under the Mexican or sauces tab

Topping

1/2 c Manchego cheese

1/2 c Mozzarella cheese

Squeeze lime juice over shrimp.

Sauté shallots, Broccolini and shrimp in clarified butter for 4 minutes, stirring to insure even cooking.

Remove from heat.

To the pan juice, add wine, sugar, flour, enchiladas sauce, cheese and salt and pepper.

Whisk until thickened.

Turn off heat.

Add shrimp and Broccolini and toss in sauce.

In a pan, pour a small amount of enchiladas sauce in the bottom to keep tortillas from sticking.

Fill tortillas and place seam side down.

Cover with enchiladas sauce and the cheese topping.

Cover with foil and bake 30 minutes in preheated 375 degree oven.

These were delicious!!!

Scratch Enchilada Sauce

For the LORD is our judge; the LORD is our lawgiver; the LORD is our king; he will save us.  - Isaiah 33:22

3 T flour

3 T olive oil

4 T double strength tomato paste

1 t apple cider vinegar

Pinch of nutmeg

1/4 t cinnamon 

1/4 t smoked salt

1 T toasted cumin

1/2 t Garlic granules

1 T chili powder

1 t oregano

2 c water

1/8 c sugar

A few turns cracked Black pepper
Heat whisking to help thicken sauce.