Balsamic Glazed Veggies

As you do not know the way the spirit comes to the bones in the womb of a woman with child, so you do not know the work of God who makes everything. - Ecclesiastes 11:5

1 c Cherry Tomatoes 

1/2 of a Onion, sliced into rings

1/2 c Bell pepper

1 c Green beans, haricots verts 

Olive oil for griddle

According to Your serving size

To taste

Garlic

Onion powder

Seasoned salt

Black pepper

Drizzle at the end of cooking

Balsamic glaze(I found mine at Aldi)

Insanely Delicious Pork

10 But the LORD is the true God; he is the living God and the everlasting King. At his wrath the earth quakes, and the nations cannot endure his indignation. 

11 Thus shall you say to them: "The gods who did not make the heavens and the earth shall perish from the earth and from under the heavens."

12 It is he who made the earth by his power, who established the world by his wisdom, and by his understanding stretched out the heavens. 

13 When he utters his voice, there is a tumult of waters in the heavens, and he makes the mist rise from the ends of the earth. He makes lightning for the rain, and he brings forth the wind from his storehouses. 

14 Every man is stupid and without knowledge; every goldsmith is put to shame by his idols, for his images are false, and there is no breath in them. 

15 They are worthless, a work of delusion; at the time of their punishment they shall perish.  - Jeremiah 10:10-15

Brine and Rub For Insanely Delicious Pork

An ej original recipe!!

1 large package of Boneless country style pork 

3 c Water or enough to cover 3-4 lb chicken

1/4 c maple syrup 

Juice of 1/2 Lemon

Small palmful of kosher Salt 

1/4 c Sugar

2 T Thyme

1 T Black pepper

2 T smoked paprika

Heat to boil, stirring and cool down with ice.

Place pork in a large plastic bag, add brine.

Marinate at least 24 hours, I did mine 48 hours.

Take pork out of brine and dry. 

I left mine in the fridge in the open air for 3 hours. 

Make the rub:

2 T dried thyme

1 T black pepper 

2 T fennel seed

Pulverize into a fine rub in coffee grinder.

Cover pork with solidified clarified butter.

Add rub.

The rub with stick to the clarified butter.

Preheat oven 450 degrees.

Get a large cast iron skillet, I used a 10 inch.

Over medium heat, add 2 T olive oil and sear pork, remove and set aside.

Add shallots, roasted garlic and 1/2 of a lemon sliced, sauté 1 minute. 

Add 1/4 c Sauvignon Blanc and 1/4 c water, sauté 1 minute. 

Remove from heat, add pork back. 

Put in a roasting pan. 

Crumble long pieces of foil. 

Add a rack on top of foil crumbles and place pork on top and juices underneath.

Pork steams as it roast.

Bake on bottom rack for 30 minutes.

Drop heat to 350 degrees and cook 30 minutes more.

Remove from oven, cover with foil and let rest 5 minutes.

This pork was so moist, so flavor packed and insanely delicious!! 

Creamy Béchamel Sauced Chicken Spinach Ziti

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

2 c rotisserie chicken breast, shredded

1/2 of a package cooked Green Giant spinach, mashed dry

4 oz of cooked al dente ziti pasta

Mozzarella cheese to lightly cover top

Béchamel sauce recipe

4 T butter

1/4 c flour

1/2 t nutmeg

1 c heavy Cream

1 c whole milk

1/4 c ricotta cheese 

1 T chicken base seasoning 

1/4 c Italian blend Cheese( Trader Joe's)

1 t sugar

1/2 c grated mozzarella to top 

Melt butter, add flour, stir to make roux.

Add cream, chicken base, sugar, nutmeg, cheese and milk. 

Boil lightly to thicken, set aside.

Mix chicken, spinach and ziti.

Add Béchamel sauce.

Add mozzarella to top.

Bake preheated 350 degree oven for 30 minutes.

Red Meat Sauce Béchamel Spinach Ziti

For this is the covenant that I will make with the house of Israel after those days, declares the Lord: I will put my laws into their minds, and write them on their hearts, and I will be their God, and they shall be my people.  - Hebrews 8:10

2 c meat sauce, I used my left over meat ball spaghetti sauce

1/2 of a package of Green Giant cooked spinach, squeezed dry

6 oz al dente cooked ziti

1/2 of a batch of béchamel sauce

Béchamel sauce recipe

4 T butter

1/4 c flour

1/2 t nutmeg

1 c heavy Cream

1 c whole milk

1/4 c ricotta cheese 

1 T chicken base seasoning 

1/2 c Italian blend Cheese( Trader Joe's)

1 t sugar

1/4 c mozzarella to top 

Melt butter, add flour, stir to make roux.

Add cream, chicken base, sugar, nutmeg, cheese and milk. 

Boil lightly to thicken, set aside.

Add meat sauce and spinach to pasta.

Add Béchamel.

Add mozzarella to top.

Bake in a preheated 350 degree oven for 30 minutes,

Cuban Boneless Pork Apple Country Ribs

1 The plans of the heart belong to man, but the answer of the tongue is from the LORD. 

2 All the ways of a man are pure in his own eyes, but the LORD weighs the spirit. 

3 Commit your work to the LORD, and your plans will be established. 

4 The LORD has made everything for its purpose, even the wicked for the day of trouble. 

5 Everyone who is arrogant in heart is an abomination to the LORD; be assured, he will not go unpunished. 

6 By steadfast love and faithfulness iniquity is atoned for, and by the fear of the LORD one turns away from evil. 

7 When a man's ways please the LORD, he makes even his enemies to be at peace with him.  - Proverbs 16:1-7

1 lb. Boneless pork country ribs

Adobo seasoning, cover one side 

Smoked paprika, cover other side

Smoked salt/ cracked black pepper, on one side

1/8 c Whiskey

2 T orange juice

Clarified butter

Olive oil

Onion

Apple

1 lime, juiced

Preheat oven to 325 degrees.

In a Dutch oven, heat butter/oil mixture.

When hot, add onions, then seasoned pork, sear until browned on both sides.

Add lime juice, whiskey and oj.

Add cut and peeled apple.

Put on lid and set timer for 2 hours. 

Place on bottom rack in oven.

Serve with veggies or on a tortilla.

I served mine with boiled carrots and potatoes, corn on the cob and tossed salad.