Guacamole en Molcajete

 

 

 

 

 

 

 

For you formed my inward parts;

you knitted me together in my mother's womb.

I praise you, for I am fearfully and wonderfully made.

Wonderful are your works;

my soul knows it very well.

My frame was not hidden from you,

when I was being made in secret,

intricately woven in the depths of the earth.

Your eyes saw my unformed substance;

in your book were written, every one of them,

the days that were formed for me,

when as yet there was none of them. Ps.139:13-16

You will never use another recipe because this one is great.
It is chunky and so very good.

1 large Haas avocado
3 tablespoon chopped onion
1 teaspoon chopped, seeded jalapeno chili
1/4 c chopped cilantro
1/2 t salt
1/2 t toasted cumin
2 tablespoon chopped tomato (discard juice and seeds)


Instructions

Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing). I have one from Martha Stewart that is not lava stone and it does great.
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within.
Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
Add jalapenos and salt to taste.
Serve with corn tortillas and chips.
You can double this recipe but be careful not to get it too salty.

Mini Taco Salads

14 But the word is very near you. It is in your mouth and in your heart, so that you can do it.

15 "See, I have set before you today life and good, death and evil. - Deuteronomy 30:14-15

Medium flour tortillas, make loosely rolled balls out of foil and shape around tortillas

Olive oil   

Cooked and seasoned Hamburger or seasoned Rotisserie chicken ( I used a little taco seasoning)

Bean dip, I use Frito Lays

Diced Onions

Shredded Lettuce

Chopped Tomatoes 

Shredded Cheese, I used cheddar and Quesadilla cheeese

Toppings

Sour cream

Pico de gallo 

Lightly brush olive oil on both sides of tortillas.

Bake tortillas crafted around loosely rolled foil ball to make bowls.

Place ball touching pan so that bowl shaped tortillas bottom is up.

Bake preheated 350 degree for 10-15 minutes until crispy and browned.

Cool. 

With a spoon, spread bean dip on bottom. 

Then layer cooked meat, lettuce, onions, tomatoes and end with cheese.

Top with pico de gallo and sour cream.

Other suggested toppings 

Guacamole 

Pickled jalapeño 

Sautéed Spinach with Boiled Eggs

Easy simple delicious!!

I call heaven and earth to witness against you today, that I have set before you life and death, blessing and curse. Therefore choose life, that you and your offspring may live, - Deuteronomy 30:19

1 pack of fresh or frozen spinach, size appropriate for You

1 t Olive oil

1/2 of an Onion or green onions

1 T roasted Garlic 

1/4 t Red pepper flakes or black pepper

Salt to taste

Boiled eggs, chopped

Splash of Apple cider vinegar to finished dish

Sauté onions, pepper flakes and garlic in oil.

Add greens and salt. 

Wilt greens, add splash of Apple cider vinegar.

Off heat add chopped boiled eggs.

Italian Chicken Spinach Panini

You, LORD God of hosts, are God of Israel. Rouse yourself to punish all the nations; spare none of those who treacherously plot evil. Selah  - Psalm 59:5

1 loaf French bread, cut lengthwise, then in half, scoop out most of the soft bread

1 breast Rotisserie chicken, chunked 

2 c fresh baby Spinach 

1/4 c sliced pepperoncini

1 t Roasted garlic 

Provolone cheese slices, folded over

3 T Olive Garden Italian dressing

Salt to taste

Thin sliced sweet Onions 

Thin sliced Tomatoes

Prepare bread.

Place dressing in skillet, add peppers, Spinach, garlic then chicken.

Dress with onions and tomatoes, salt. 

Add folded over cheese.

Top with other bread. 

Mash down, brush lightly with olive oil.

Lightly cover with foil, way down with cast iron skillet. 

Toast in preheated 400 degrees oven for 5 minutes. 

Cut into slices.

Cast Iron Mardi Gras Seasoned Chicken Thighs

An ej original recipe!

For you have delivered my soul from death, yes, my feet from falling, that I may walk before God in the light of life.  - Psalm 56:13

4 bone in skin on chicken thighs

I brine mine in 1-1/2 c Apple Cider, 1/8 c salt and 1/8 c sugar for 24 hours.

Dry off chicken, season and set aside.

Mardi Gras seasoning ( Like on Publix wings)

This is enough for a whole chicken so reserve leftover seasoning.

2 T dried rosemary 

2 T chili powder

1 T kosher salt

1 T garlic granules 

1 T dried ground oregano 

1 T creole seasoning

1-1/2 t cumin

1 t dry mustard

1 t smoked paprika 

1 t black pepper

Place half of the seasoning in a bowl.

Heat cast iron skillet beginning in a cold oven and heat to 450 degrees.

Take hot skillet out and add 2 T butter.

Place well seasoned, both sides, chicken with skin side down and return to oven for 15 minutes.

Flip and return to oven for another 15 minutes.

Rest for 10.

Delicious!!