Knock Off J Alexander Spinach Artichoke Queso Dip Revisited

3 And you show that you are a letter from Christ delivered by us, written not with ink but with the Spirit of the living God, not on tablets of stone but on tablets of human hearts.

4 Such is the confidence that we have through Christ toward God.

5 Not that we are sufficient in ourselves to claim anything as coming from us, but our sufficiency is from God,

6 who has made us sufficient to be ministers of a new covenant, not of the letter but of the Spirit. For the letter kills, but the Spirit gives life. - 2 Corinthians 3:3-6

A reader suggested adding chicken stock, I didn't want to inhibit the thickness of this dish so I used chicken base seasoning. I also experimented with adding different cheeses and seasonings. In the old recipe I used Velveeta, but I wanted to try something else. I love the result, hope you do too!!!

Butter veggie mix

1 T chicken base seasoning

3 T butter, chopped

1 c chopped spinach, I used frozen

1 c chopped artichoke hearts, I used frozen

1 Shallot, diced 

Sauté the above in the butter.

Add these into butter veggie mix.

1 t roasted garlic

1/2 t toasted cumin

1/2 t onion powder

1/2 t dried cilantro 

1/2 t dried parsley 

1 chipotle in adobo, mashed

1 -1/2 c heavy Cream

1/4 c half and half

4 oz. Havarti cheese, chopped

2 oz. cream cheese, chopped

1-1/2 c sharp cheddar

Salt and pepper to taste

2 Small chopped seeded tomatoes

2 slices of pickled jalapeño, diced 

Simmer stirring constantly until cheeses melt.

Edamame Corn Zucchini Red Bell Pepper Succotash

For when a few years have come I shall go the way from which I shall not return.  - Job 16:22

1 Shallot, diced 

1 red bell pepper, chopped

1 T roasted garlic

3 T Clarified butter

Sauté these.

1 c frozen shelled edamame 

1 medium size Zucchini, chopped 

1 ear fresh corn shaved off 

1 leaf of kale, diced, stem removed

1 c chicken stock

1 T cream cheese

Salt and black pepper to taste.

Add these to Shallot mixture.

Sauté until tender, stirring constantly, around 5 minutes.

Asian Shrimp In White Sauce

13 For you formed my inward parts; you knitted me together in my mother's womb. 

14 I praise you, for I am fearfully and wonderfully made. Wonderful are your works; my soul knows it very well. 

15 My frame was not hidden from you, when I was being made in secret, intricately woven in the depths of the earth. 

16 Your eyes saw my unformed substance; in your book were written, every one of them, the days that were formed for me, when as yet there was none of them. 

17 How precious to me are your thoughts, O God! How vast is the sum of them!  - Psalm 139:13-17

1 t olive oil

1 T ginger, grated 

1 T roasted garlic

2 c veggie mix, I used broccoli, leeks, mushrooms, red bell pepper, and shelled edamame

1 T Mirin

1 lb. shrimp, cleaned and tail removed

Stock liquid, add these together

3/4 c chicken stock

Drizzle toasted sesame oil

1 T soy sauce

Pinch of red pepper flakes

Slurry

1 T cornstarch 

1/4 c water

1 beaten egg white

Place oil in pan, heat, add garlic and ginger.

Cook 2 minutes and add veggie mix.

Cook another 2 minutes.

Add Mirin, keep stir frying, add stock liquid and bring to boil.

Cook 2 minutes and add shrimp.

Cook till shrimp turn slightly pink.

Add cornstarch slurry.

Stir fry until sauce begins to thicken.

Add the beaten egg white.

Serve over sticky rice.

Beef Brisket Pineapple Tacos

7 For none of us lives to himself, and none of us dies to himself.

8 For if we live, we live to the Lord, and if we die, we die to the Lord. So then, whether we live or whether we die, we are the Lord's.

9 For to this end Christ died and lived again, that he might be Lord both of the dead and of the living.

10 Why do you pass judgment on your brother? Or you, why do you despise your brother? For we will all stand before the judgment seat of God;

11 for it is written, "As I live, says the Lord, every knee shall bow to me, and every tongue shall confess to God." 

12 So then each of us will give an account of himself to God. - Romans 14:7-12

2 c Chopped Brisket

Scant amount of adobo seasoning

Drizzle of oil

Sauté just till warm.

Pico de gallo

Fresh tomatoes, diced

Diced Sweet onion, I used Vidalia

Jalapeño, I used pickled, diced

Mix

Toppings

Cheddar cheese, shredded

Diced pineapple

Sour cream

Avocado Aioli 

1 Avocado, mashed

1/2 t mayo

1/2 t Greek yogurt

1/2 t smoked cumin

Salt and pepper, to taste

To serve, add meat to warmed tortillas.

Add toppings.

Lager Beef Stew

36 Let all the house of Israel therefore know for certain that God has made him both Lord and Christ, this Jesus whom you crucified."

37 Now when they heard this they were cut to the heart, and said to Peter and the rest of the apostles, "Brothers, what shall we do?"

38 And Peter said to them, "Repent and be baptized every one of you in the name of Jesus Christ for the forgiveness of your sins, and you will receive the gift of the Holy Spirit.

39 For the promise is for you and for your children and for all who are far off, everyone whom the Lord our God calls to himself." - Acts 2:36-39

1 lb. Stew meat, lightly dusted with flour

Olive oil for browning meat

1 can larger beer

3 large yellow butter Potatoes 

4 Carrots

1 Onion

3 T Double concentrate tomato paste

1 t Sugar

2 T Worcestershire sauce

2 T Liquid smoke

1 c Chicken or beef broth

3 T Butter

2 T roasted Garlic, mashed 

1 t fresh Thyme

1 t fresh Rosemary

Brown meat in Dutch oven.

Add all seasonings, sugar, butter, Worcestershire sauce, liquid smoke, broth and lager. 

Add veggies.

Simmer, covered,  for 2 -3 hours until meat is tender.

Serve with toasted crusty bread.