Bacon and Potato Breakfast Quesadilla

An ej  original recipe!

3 "Let the day perish on which I was born, and the night that said, 'A man is conceived.' 

4 Let that day be darkness! May God above not seek it, nor light shine upon it. 

5 Let gloom and deep darkness claim it. Let clouds dwell upon it; let the blackness of the day terrify it. 

6 That night-let thick darkness seize it! Let it not rejoice among the days of the year; let it not come into the number of the months.  - Job 3:3-6

Crispy Bacon

Potatoes 

Cheese 

Sour cream

Onion

Fry bacon until crisp.

Microwave potato, covered 1 min each side.

Slice then chop.

Pour out most of bacon grease, save 1 t, add potato and onions, crisp up.

Add cheese to tortillas.

Add bacon, sour cream, potatoes and onion.

Lightly toast on flat top.

Fresh and Yummy Pico de Gallo

27 All the ends of the earth shall remember and turn to the LORD, and all the families of the nations shall worship before you. 

28 For kingship belongs to the LORD, and he rules over the nations.  - Psalm 22:27-28

8 - 10 ripe tomatoes, Vilvaldi on the vine from Costco, chopped 

1 medium sweet onion, diced

10 Pickled jalapeño slices, diced

3 T Cilantro, diced

1 t Toasted cumin

1 t Sugar

1 t roasted mashed Garlic

Seasoned salt, to taste

Black pepper, to taste

1/2 of a Lime, juiced

Prepare ingredients, mix and let sit for 1 hr.

Derby Benedictine Tea Sandwiches

25 For I know that my Redeemer lives, and at the last he will stand upon the earth. 

26 And after my skin has been thus destroyed, yet in my flesh I shall see God, 

27 whom I shall see for myself, and my eyes shall behold, and not another. My heart faints within me!  - Job 19:25-27

8 slices of Bread, cut crust off, cut into quarters, white or honey wheat

8 slices of Bacon, fried crisp, and crumbled  

Spread ingredients 

1/2 c Cream cheese, I used the kind in the tub that is already softened 

1/8 c sweet onions, diced

1/4 c cucumbers, grated and all juice removed by squeezing in paper towels

1 t - 2 t Texas Pete

1/2 - 1 t sugar

2 drops green food coloring

Smoked Salt and cracked black pepper, to taste

These were delicious!

Light and filling, pretty too.

Creamed Collards

This God-his way is perfect; the word of the LORD proves true; he is a shield for all those who take refuge in him.  - Psalm 18:30

1 pack triple washed collards

1 onion, chopped 

2 T roasted garlic

2 t Clarified butter

1 t thyme

1/2 t salt

1 t smoked paprika 

1 t black pepper

2 T pimentos 

3 t flour

1 can evaporated milk

Topping 

3 T butter, melted

1/2 c panko

1/4 c Parmesan 

Add washed greens to salted water.

Boil 5 minutes, drain and add to an ice bath.

Squeeze the water out of the greens.

Set aside.

In a sauce pan, on medium heat, sauté onions in clarified butter, add seasonings, garlic and flour.

Next add the can of evaporated milk and whisk, cooking until slightly thickened, add greens and pimentos.

Cook, stirring for 5 minutes.

Spray a pie plate, add greens mixture.

Sprinkle topping over greens.

Place under broiler until slightly browned.

Pork Roast with Fall Root Vegetables

8 I have set the LORD always before me; because he is at my right hand, I shall not be shaken. 

9 Therefore my heart is glad, and my whole being rejoices; my flesh also dwells secure. 

10 For you will not abandon my soul to Sheol, or let your holy one see corruption. 

11 You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore.  - Psalm 16:8-11

This was delicious!!

Based on a Geoffrey Zakarain recipe!

2-1/2 lb. boneless pork shoulder roast, tied 

Kosher salt and freshly cracked black pepper 

1/4 c olive oil 

1/4 c all-purpose flour 

2 t baking soda

2 carrots, peeled and cut into large chunks 

2 Yukon Gold potatos, peeled and cut into large chunks 

2 turnips, peeled and cut into large chunks 

1 onion, cut into large chunks

2 T  tomato paste 

3 T roasted garlic

3 t thyme 

2 T sage

1/2 c red wine 

2 c chicken stock 

Topping

2  T  clarified butter, in small skillet 

Fry these ingredients in butter and set aside

1/4 c leeks

1/4 c fresh chopped Cilantro 

1/8 c capers, drained

The night before, season the pork roast liberally with salt and pepper and refrigerate uncovered.

The next day when ready to cook, preheat the oven to 300 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. 

Dust the pork roast with soda and flour. 

Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. 

Remove the roast to a plate, then add the carrots, potatoes, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. 

Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.

Add the roast back to the pot, then add the wine and chicken stock. 

Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. 

Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.

Roast should be around 180 degrees.

Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks and cilantro. 

Sauté and set aside.

Once the roast is done, remove from pot, remove string.

If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. 

Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

To plate, slice the roast into thick slices. 

Place the vegetables on a platter, then the beef, then ladle the sauce over. 

Finish with the fried toppings.