Romaine Leaf Blue Cheese Salad

23 He said to them, "You are from below; I am from above. You are of this world; I am not of this world.

24 I told you that you would die in your sins, for unless you believe that I am he you will die in your sins." - John 8:23-24

Baby Romaine from Costco, grown in Arizona

Green Goddess salad dressing  

Blue cheese

Crisp baked Bacon, crumbled 

Black or white Raisins

Spicy honey roasted pecans, chopped (recipe on this blog under nuts tab)

You can do a few or a lot.

You can double leaves.

Use that imagination!!

Serve buffet style on a platter.

Wash lettuce, separate into leaves, dry.

Chop 2 leaves, leave the rest in whole leaves.

To layer, start with lettuce leaf, then add a tablespoon of chopped lettuce, drizzle a little green goddess, then bacon, raisin and end with the chopped pecans.

No Cook Lemon Icebox Pie

42 Jesus said to them, "If God were your Father, you would love me, for I came from God and I am here. I came not of my own accord, but he sent me.

43 Why do you not understand what I say? It is because you cannot bear to hear my word.

44 You are of your father the devil, and your will is to do your father's desires. He was a murderer from the beginning, and does not stand in the truth, because there is no truth in him. When he lies, he speaks out of his own character, for he is a liar and the father of lies.

45 But because I tell the truth, you do not believe me.

46 Which one of you convicts me of sin? If I tell the truth, why do you not believe me?

47 Whoever is of God hears the words of God. The reason why you do not hear them is that you are not of God." - John 8:42-47

Don't let this simple pie fool you, it's delicious!!!

1 graham cracker crust

1 can 14 oz. Eagle Brand sweetened condensed milk

1 whole fat 8 oz. block Cream Cheese, room temp 

1/4 c fresh lemon juice

Lemon zest from 1 lemon

Beat with a hand mixer until smooth.

Fill graham cracker crust.

Cover.

Place in freezer for 1 hour, then move to fridge.

Sour Cream Salsa Verde Pork Enchiladas

22 But you have come to Mount Zion and to the city of the living God, the heavenly Jerusalem, and to innumerable angels in festal gathering,

23 and to the assembly of the firstborn who are enrolled in heaven, and to God, the judge of all, and to the spirits of the righteous made perfect,

24 and to Jesus, the mediator of a new covenant, and to the sprinkled blood that speaks a better word than the blood of Abel.

25 See that you do not refuse him who is speaking. For if they did not escape when they refused him who warned them on earth, much less will we escape if we reject him who warns from heaven.

26 At that time his voice shook the earth, but now he has promised, "Yet once more I will shake not only the earth but also the heavens."

27 This phrase, "Yet once more," indicates the removal of things that are shaken-that is, things that have been made-in order that the things that cannot be shaken may remain.

28 Therefore let us be grateful for receiving a kingdom that cannot be shaken, and thus let us offer to God acceptable worship, with reverence and awe,

29 for our God is a consuming fire. - Hebrews 12:22-29

3 c Left over pulled pork, I used pork Tenderloin (you can also use Rotisserie chicken or make cheese ones using quesadilla cheese and Queso Fresco combination 

1 c cheese, I used quesadilla cheese from Aldi

1/2 c crumbled Queso Fresco

1 c enchilada sauce, recipes this blog under sauce tab

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde

Pinch of salt 

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.

Cajun Honey Butter Garlic Pork Tenderloin

9 After this I looked, and behold, a great multitude that no one could number, from every nation, from all tribes and peoples and languages, standing before the throne and before the Lamb, clothed in white robes, with palm branches in their hands,

10 and crying out with a loud voice, "Salvation belongs to our God who sits on the throne, and to the Lamb!"

11 And all the angels were standing around the throne and around the elders and the four living creatures, and they fell on their faces before the throne and worshiped God,

12 saying, "Amen! Blessing and glory and wisdom and thanksgiving and honor and power and might be to our God forever and ever! Amen." - Revelation 7:9-12

1 1/2 lb. Plain Pork Tenderloin 

1/2 t Cracked black pepper

2 t Cajun seasoning

1/2 t Smoked salt 

1 T Honey 

1 T Butter

1 T clarified butter

1 t Balsamic glaze, I got mine at Aldi

1 t roasted Garlic

In a plate, put the Cajun seasoning, salt and pepper. 

Roll the Tenderloin in the seasoning.

Add both butters, glaze, honey and garlic to a Dutch oven, heat and sear Tenderloin on both sides.

Add 1/2 c water, cover, cook preheated 375 degree for 20 minutes.

Take out of oven, put on cutting board, cover with foil and let rest 5 minutes.

Spoon drippings over cut Tenderloin.

Gruyere Chops for Two

I am coming soon. Hold fast what you have, so that no one may seize your crown. - Revelation 3:11

2 bone in thick pork chops

Season and sear in a splash of olive oil/clarified butter

After searing put under broiler for 5 minutes on each side.

Turn off oven.

Add grated Gruyere to each chop.

Cover, internal temp should be 145 degrees.

Make sauce and put a few T on each chop.

Sauce

1 T Olive Oil/clarified butter

1 1/4 inch link Cajun sausage, diced ( I used Andouille)

1/2 c Button Mushrooms, Sliced

1 leek, sliced

1 roasted garlic clove, mashed

1/4 c sweet Marsala 

(4 ounces) Chicken Broth

1 T cornstarch in 1/4 c water

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and Cajun sausage, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.

If you have excess sauce save for shrimp and grits.