Fried Eggplant Smashed Sirloin Sliders

Blessed is everyone who fears the LORD, who walks in his ways!  - Psalm 128:1

What can I say, delicious!! 

The taste is like a fried green tomato on a burger!

Sirloin meat, enough for 2 burgers, season with seasoned salt

Drizzle of olive oil

Toasted Slider Buns, I used Publix bakery dinner rolls

Fried eggplant 

Thin sliced Tomatoes and onions

Yellow mustard 

Melted Cheese placed on bun, I used sharp white cheddar

Mash the seasoned burgers, you want them to hang off buns. 

In a skillet, on medium high heat, fry in oil.

Heavily weigh down foil covered patties with a press or small cast iron skillet.

They cook really quickly. 

Assemble with trimmings!

https://aintnocookinglikemommas.blogspot.com/2019/06/crispy-fried-eggplant.html

MiMi's Chicken and Orzo Pot Pie

if my people who are called by my name humble themselves, and pray and seek my face and turn from their wicked ways, then I will hear from heaven and will forgive their sin and heal their land. - 2 Chronicles 7:14

An ej original recipe!

2 boxed fresh regular pie shells, keep cold.

Makes 2 12x7 pans, I get mine from Sam's club

1/4 c Orzo, cooked al dented and set aside

Filling

2 Rotisserie chicken breast

1 can Cream of chicken soup

1/4 c cream

1/8 c milk

1/2 c water

1 can 5 oz. evaporated milk

1/2 t dried rosemary

1/2 t dried thyme

1/2 dried sage

Veggies

1 c Green English Peas, frozen

1c fresh baby Spinach

1/2 c Leeks,chopped 

1/8 c Celery, chopped 

1 Carrot, sliced thin

1 t clarified butter

Sauté veggies in butter until tender.

Add chicken, soup, cooked Orzo, seasonings and wet ingredients.

Cook until slightly thickened.

Set aside while doing crust.

Right before use, cut shells in half. 

Place half in bottom of pan.

Lightly brown in a 350 degree oven, bottom rack.

Fill, cover with top crust, do 3 slits in top.

Bake 20 minutes or until crust lightly browns.

Beef Tenderloin Tips in Mushroom Leek Red Wine Gravy

39 "'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand. 

40 For I lift up my hand to heaven and swear, As I live forever,  - Deuteronomy 32:39-40

Such a delicious dish!! 

These are so tender and delicious!! Ready in about 20 minutes verses braising for hours!!!

I pack of Tenderloin tips, or you could cut your own 1/2 inch chunks out of Filets 

Seasoned meat tenderizer sprinkle over tips

2 T Flour, sprinkle over tips and using hands, toss 

Sear tips in 2 t olive oil, remove to plate.

Thin Gravy 

1/2 c Leeks 

1/2 c Mushrooms

1 t olive oil

1/4 c Red Wine ( I used Cabernet Sauvignon) 

1 T roasted Garlic

1 t Beef broth base seasoning

1 c Water

Add oil, heat, add veggies.

When veggies are tender, add beef seasoning.

Add wine, reduce slightly, add water, reduce to slightly thicken, add tips back in. 

Serve over rice or mashed potatoes!

Mardi Gras Seasoning Like On Publix Wings

3 For I will proclaim the name of the LORD; ascribe greatness to our God! 

4 "The Rock, his work is perfect, for all his ways are justice. A God of faithfulness and without iniquity, just and upright is he.  - Deuteronomy 32:3-4

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 smoked cumin

1 t dry mustard

1 t smoked paprika 

1 t black pepper

Mix well.

Refrigerate.

Lightly cover brined chicken thighs, legs or wings! 

Must use bone-in, skin on!

Haven't tried breast yet! 

https://aintnocookinglikemommas.blogspot.com/2020/03/cast-iron-mardi-gras-seasoned-chicken.html

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.