Asian Chicken And Vegetables In Garlic White Sauce

28 And one of the scribes came up and heard them disputing with one another, and seeing that he answered them well, asked him, "Which commandment is the most important of all?"

29 Jesus answered, "The most important is, 'Hear, O Israel: The Lord our God, the Lord is one.

30 And you shall love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.'

31 The second is this: 'You shall love your neighbor as yourself.' There is no other commandment greater than these." - Mark 12:28-31

1 t olive oil

1 T ginger, grated 

1 T roasted garlic

2 c veggie mix, I used broccoli, onions, carrots, mushrooms, red bell pepper, shaved fresh corn

1 T Mirin

4 chicken tenders, sliced on bias

Stock liquid, add these together

3/4 c chicken base seasoning

Drizzle toasted sesame oil

1 T soy sauce

1 T Mirin

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 chicken.

Cook till chicken is done, about 4 minutes.

Add cornstarch slurry.

Stir fry until sauce begins to thicken.

Add the beaten egg white.

Serve over sticky rice.

Mexican Apple Lime Pork Turnip Green Soup

Nations will fear the name of the LORD, and all the kings of the earth will fear your glory.  - Psalm 102:15

2 c Mexican pork, recipe this blog under Mexican tab

2 c precooked smoked sausage, chopped

1 can black beans, rinsed 

1 onion, chopped

2 carrots, chopped

1/4 c celery, chopped

2 c frozen turnip greens

1 T Worcestershire sauce

1 t sugar

A few shakes of pepper sauce

1 T double concentrated tomato paste

2 qt. water

Seasoning

2 T chicken base seasoning

2 T Hidden Valley Garden Green onion dry dip mix

Cracked black pepper, to taste

Add all ingredients to Dutch oven.

Bring to boil, then turn to medium and simmer for 30 minutes or until carrots are soft.

Serve with cornbread.

Baked Corvina With Mango Avocado Salsa

I write these things to you who believe in the name of the Son of God, that you may know that you have eternal life. - 1 John 5:13

2 pieces Corvina fish fillets

1/2 t Old bay on each filet

1/2 of a Lemon juiced

1/2 of a Lime juiced

1/2 of a Lime, zest

Pinch of Garlic granules

Light drizzle of Clarified butter

Salt and pepper

Preheat oven to 425 degrees.

Line pan with parchment.

Squeeze both halves of citrus on the two pieces of fish.

Sprinkle zest.

Season with all seasonings.

Drizzle with clarified butter.

Bake 15 minutes or until fish flakes.

To serve add mango avocado salsa.

Salsa

1 Avocado, chopped

1 Mango, chopped

1/2 of a Lime juiced, zest also

Salt and pepper to taste

Drizzle of Olive oil

Mix and set aside.

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.