My Take on Lean Cuisine Glazed Chicken

23 For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread,

24 and when he had given thanks, he broke it, and said, "This is my body, which is for you. Do this in remembrance of me."

25 In the same way also he took the cup, after supper, saying, "This cup is the new covenant in my blood. Do this, as often as you drink it, in remembrance of me."

26 For as often as you eat this bread and drink the cup, you proclaim the Lord's death until he comes.

27 Whoever, therefore, eats the bread or drinks the cup of the Lord in an unworthy manner will be guilty concerning the body and blood of the Lord.

28 Let a person examine himself, then, and so eat of the bread and drink of the cup.

29 For anyone who eats and drinks without discerning the body eats and drinks judgment on himself.

30 That is why many of you are weak and ill, and some have died.

31 But if we judged ourselves truly, we would not be judged.

32 But when we are judged by the Lord, we are disciplined so that we may not be condemned along with the world. - 1 Corinthians 11:23-32

3 large Chicken tenderloins, cut into bite size pieces

Paste Rub for chicken

1/2 of a large lemon, the Lemon zest and the Lemon juice

1 t smoked paprika

1/2 t molasses 

1/2 t sumac

1/2 t tarragon 

1/2 t sugar

1/2 t onion powder

1/2 t garlic granules 

1/2 T t olive oil

A few turns Smoked salt ( I use Alder wood) buy online

A few turns Cracked black pepper

Mix up rub.

Rub chicken and let sit 15 minutes.

This tenderizes the chicken as well as gives a wonderful flavor.

Add 1 T clarified butter to skillet.

Sauté chicken.

Set aside.

1/2 inch of a carrot, fine grated

1/2 celery stalk, chopped

1 T Clarified butter

1/2 t dry chicken base seasoning

6 button Mushrooms, chopped

1/4 c onions, sliced thin 

6 green beans, chopped ( I used cooked ones)

Using the same skillet, heat butter and cook until veggies are slightly tender.

Add chicken, stir around and add 1 c water.

Cook until it makes a glaze.

Serve over sticky rice.

Italian Croissant Casserole

18 For Christ also suffered once for sins, the righteous for the unrighteous, that he might bring us to God, being put to death in the flesh but made alive in the spirit,

19 in which he went and proclaimed to the spirits in prison,

20 because they formerly did not obey, when God's patience waited in the days of Noah, while the ark was being prepared, in which a few, that is, eight persons, were brought safely through water. - 1 Peter 3:18-20

An ej original recipe!

I was making chicken Zucchini roll ups and had left over stuff.

I decided to invent a dish using said stuff.

It was delicious!!

Makes a small pan, mine was 12x6 foil pan.

2 croissant 

Left over marinara 

Left over filling from Zucchini roll ups, recipe this blog under Italian tab

Fresh Mozzarella 

4 cheese Italian blend

Fresh basil

Place a little sauce in the bottom.

Spoon left over filling over sauce.

Crumble croissant over filling then add rest of  sauce. 

Top with mozzarella and 4 cheese blend. 

Bake preheated 375 degree for 30 minutes, broil just to slightly brown.

Garnish with fresh basil that's chiffonade.

I baked this and the chicken Zucchini roll ups at the same time.

Rotisserie Chicken Zucchini Roll Ups

For this is why the gospel was preached even to those who are dead, that though judged in the flesh the way people are, they might live in the spirit the way God does. - 1 Peter 4:6

4 long large Zucchini, using a vegetable wide mouth hand held peeler, cut into wide strips resembling a lasagna noodle

Filling

1 beaten egg

2 c chopped rotisserie chicken
1 diced shallot

1 full fat tub of ricotta 15 or 16 oz

1/2 c Italian cheese blend for filling plus extra for topping, I used Belgioioso 4 cheese blend 

2 T roasted garlic
1 T each fresh rosemary, oregano, chopped

Smoked salt and cracked Malabar black pepper, to taste

Topping

Fresh mozzarella slices

1/2 c 4 cheese blend

1/4 c Fresh basil, that you chiffonade (roll leaves and slice giving you a ribbon appearance)

Jar of Marinara, you will have left over sauce

I had filling left over which I used in another dish.

In a 13x9 pan, spread a little marinara.

This prevents sticking.

Lay 2 slices of Zucchini, overlapping, in 2 directions giving you a shape resembling a cross.

Put a teaspoon of filling in the middle.

Fold over sides to make a little bundle.

Place seam side under.

Fill pan with bundles.

Spoon more marinara over tops, cover with a slice of mozzarella and sprinkle with a little 4 cheese mixture.

Bake preheated 375 degree oven for 30 minutes, then under broiler just to slightly brown.

Based on:

https://www.delish.com/cooking/recipe-ideas/recipes/a48392/zucchini-ravioli-recipe/

Asian Fusion Marinade For Pork

1 How lovely is your dwelling place, O LORD of hosts! 

2 My soul longs, yes, faints for the courts of the LORD; my heart and flesh sing for joy to the living God.  - Psalm 84:1-2

A slightly spicy pork with all these yummy Asian flavors!

A fusion of Chinese and Korean, so good!

An ej original recipe

2 lb Pork butt cut into chunks

1 Shallot

1 T roasted Garlic 

1 inch knob of Ginger, peeled

1-2 Kiwi, peeled cut in half

1/8 c brown Sugar 

1/8 c Soy sauce 

1/4 c bean dip

1 t chili oil

1 t Sriracha 

Pinch Pepper flakes

1/4 c Water

Put in small blender to make paste.

Cover pork.

Place in zip lock bag.

In the fridge, marinate 1 day or at least 3 hours.

Sear pork in a little oil in a cast iron Dutch oven.

Bake preheated 350 degrees for 1-1/2 -2 hours. 

Check half way through and stir.

You can add a little water if necessary.

Pull with fork or chop.

Marinade makes the sauce.

Serve with Chinese potato salad and Asian slaw, so good!

Chinese Potato Salad

17 Let them be put to shame and dismayed forever; let them perish in disgrace, 

18 that they may know that you alone, whose name is the LORD, are the Most High over all the earth.  - Psalm 83:17-18

6 medium Yukon Gold Potatoes boiled in chicken stock

1/2 c or more of Kewpie Mayo 

1 T soy sauce

1 t Honey 

1 T rice vinegar

1 Carrot, grated

1 English Cucumber, sliced paper thin and salted then rinsed, pat dry

2 Boiled egg, chopped

Smoked salt

Cracked black pepper 

Drain potatoes and coarse mash.

Mix Mayo with the vinegar, honey and soy.

Dress potatoes then add carrots and cucumbers. 

Add Salt and pepper to taste.

This was very tasty.