My Take On Chicken Pad Thai

I will sing of the steadfast love of the LORD, forever; with my mouth I will make known your faithfulness to all generations.  - Psalm 89:1

4 oz Rice noodles or angel hair ( I used angel)

Make and set aside.

1/4 dry roasted peanuts, chopped

3 chicken tenders, pounded and cut diagonally 

2 T olive oil

6 Green onions, cut diagonally 

1 c Cabbage, sliced thin

3 T roasted garlic

1/4 t red pepper flakes

1 whisked egg

1 t chives

Salt and pepper to taste

Lime slices 

Tamarind sub

1 T water

2 T Worcestershire sauce

1 T fresh lemon juice

1/8 c tomato paste concentrate 

2 T brown sugar

Mix and set aside.

Sauce 

All the tamarind sub

2 T brown sugar

1 T anchovy paste

1 T Worcestershire sauce

Mix and set aside.

Add oil to wok or large skillet.

Add pepper flakes, garlic, onions and cabbage to oil. 

Stir fry 30 seconds using a wooden spoon.

Add chicken, cook 2 minutes.

Push to side of pan. 

Pour egg down side of pan and whisk to scramble.

Add drained noodles, then sauce. 

Mix all together and add peanuts.

Squeeze lime over all. 

Oh So Good Salad

18 While he was yet speaking, there came another and said, "Your sons and daughters were eating and drinking wine in their oldest brother's house,

19 and behold, a great wind came across the wilderness and struck the four corners of the house, and it fell upon the young people, and they are dead, and I alone have escaped to tell you."

20 Then Job arose and tore his robe and shaved his head and fell on the ground and worshiped.

21 And he said, "Naked I came from my mother's womb, and naked shall I return. The LORD gave, and the LORD has taken away; blessed be the name of the LORD."

22 In all this Job did not sin or charge God with wrong. - Job 1:18-22

This recipe is so easy and delicious!

Using a mandolin, thin slice veggies.

Be careful, these things will slice you as well as the veggies.

Use Olive Garden Italian dressing.

1 large Carrot, cut thin with mandolin 

1 large English Cucumbers, cut thin with a mandolin 

3 large Radishes, sliced thin using knife

1 c cut in half Baby tomatoes

3 Green onions, chopped

Coarse Sea Salt and coarse black pepper to taste 

Mrs Dash Table

1/8 c sliced pepperoncini 

1/8 c Parmesan cheese, the kind in the jar

1/8 c Italian dressing

Season veggies.

Add pepperoncini.

Toss in dressing.

Add cheese.

Stove Top Braised Pork Stew

Triple Yum!!!

This has a deep rich and savory gravy!!!

The heavens are yours; the earth also is yours; the world and all that is in it, you have founded them.  - Psalm 89:11

Pork

2 lb pork shoulder cut into 1 inch chunks

Salt and pepper

3 T Olive Oil

Season and lightly brown in oil using a Dutch oven.

Remove and set aside.

1 Onion, chopped

1 Leek, sliced

1/2 c celery, chopped

2 t oil

Stir fry until tender.

Return pork.

4 c beef broth

3 bay leaves

1 T fresh sage, chopped

1 T fresh thyme, chopped

Add beef broth and the above herbs.

Bring to boil, cover and simmer on low 

1-1 1/2 hours until pork is almost tender.

3 T water

3 T flour 

1 t smoked paprika 

Make slurry and set aside.

Veggies

2 c baby Spinach 

3 Carrots, cut into 1/2 inch chunks

4 medium yellow potatoes, cut into 1/2 chunks

1 c rutabaga, cut into 1/2 inch chunks

Add veggies, cook 35 minutes until potatoes and rutabagas are knife tender.

Discard bay leaves.

Add slurry.

You might have to add some water.

Lastly add a small can of drained diced tomatoes.

3 T Apple cider vinegar 

2 T fresh parsley, chopped

Cook 5 minutes.

Serve with cornbread, rolls, crusty bread etc!!

Asian Fresh Salmon Sliders

13 But I, O LORD, cry to you; in the morning my prayer comes before you. 

14 O LORD, why do you cast my soul away? Why do you hide your face from me? 

15 Afflicted and close to death from my youth up, I suffer your terrors; I am helpless.  - Psalm 88:13-15

These were insane!!!

1-1/4 lb skinless Fresh salmon, cut into 1/8  inch chunks

1 c panko, set aside

6 Brioche slider buns, lightly toasted

Divide salmon into 4 equal portions

Take 1 portion to make paste.

Take the rest and put into bowl.

Salmon Paste

2 T Dijon mustard

1 T Mayo

3 T leeks

1 T fresh lemon juice

1/2 t fresh lemon zest

1 t Old Bay

2 T panko

Put into blender, pulse to make a paste.

Add to the bowl of chunked salmon.

Gently incorporate.

With damp hands, make 6 slider size 1/2 inch thick patties.

Place on a sheet of parchment and then on a plate.

Freeze for 30 minutes.

Place panko in plate and pat onto both sides of patties.

Fry in a combo of clarified butter and olive oil. 

Start with 2 T, you might have to add a bit more if they look too dry when you flip.

Oil and butter should be medium high before adding patties.

Fry until crisp on one side then carefully flip and repeat.

Toppings

Soyvay sauce Hoisin Garlic flavor

Thin sliced carrots, cabbage and onions

Easy Cashew Chicken and Noodles Stir Fry

23 Search me, O God, and know my heart! Try me and know my thoughts! 

24 And see if there be any grievous way in me, and lead me in the way everlasting!  - Psalm 139:23-24

10 Chicken nuggets, I used frozen ones but you could by from fast food

2 Olive oil

Cooked thin spaghetti, set aside

1 c Broccoli florets

1 small thin sliced Onions

1 matchstick cut

1 c thin sliced Cabbage

Sauce ingredients 

1 T Sake

1 t Sesame oil

2 T Mushroom Soy sauce

Fry nuggets in oil.

Chop. 

Add veggies.

Add sauce ingredients.

Add pasta.