Leek Mushroom Eggplant Lasagna

63 But Jesus remained silent. And the high priest said to him, "I adjure you by the living God, tell us if you are the Christ, the Son of God."

64 Jesus said to him, "You have said so. But I tell you, from now on you will see the Son of Man seated at the right hand of Power and coming on the clouds of heaven."

65 Then the high priest tore his robes and said, "He has uttered blasphemy. What further witnesses do we need? You have now heard his blasphemy.

66 What is your judgment?" They answered, "He deserves death."

67 Then they spit in his face and struck him. And some slapped him,

68 saying, "Prophesy to us, you Christ! Who is it that struck you?" - Matthew 26:63-68

An ej original recipe!

Large Purple Eggplants, enough to cover 2 sheet pans, covered with parchment 

1 Leek, sliced thin

1 c button Mushrooms 

1 T Roasted garlic

Pinch Red pepper flakes

Jar Marinara or you can make your own

1 c Fresh Parmesan 

Kraft Parmesan in the green sprinkle 

1 15 or 16 oz. Ricotta or Cottage cheese 

2 eggs

Black pepper to taste

1 c Mozzarella 

Olive oil

Eggplant seasoning 

Mrs. Dash table 

Umami 

Slice Eggplant thin, length wise, cut ends so it will stand on end.

I sliced mine about a 1/8 inch thick.

Discard end pieces that are basically the peel.

Lightly salt and let sit 15 minutes.

Pat dry.

Add eggs, black pepper, ricotta and /2 c of green container Parmesan to bowl and whip with fork.

In a skillet, drizzle oil and sauté leeks, roasted garlic, mushrooms and a pinch of pepper flakes.

Drizzle olive oil very lightly.

Season with eggplant seasoning, listed above.

Roast on sheet pans until lightly brown, about 15 minutes.

In a 13 x 9 lightly cover bottom of pan with marinara.

Layer eggplant, mushroom/leek  mixture, ricotta mixture, marinara and mozzarella.

Repeat layer again and top with fresh Parmesan.

Bake preheated oven on 350 degrees for 45 minutes.

Delicious!!

Fresh Ripe Tomato Cheese Pie

1 There shall come forth a shoot from the stump of Jesse, and a branch from his roots shall bear fruit. 

2 And the Spirit of the LORD shall rest upon him, the Spirit of wisdom and understanding, the Spirit of counsel and might, the Spirit of knowledge and the fear of the LORD. 

3 And his delight shall be in the fear of the LORD. He shall not judge by what his eyes see, or decide disputes by what his ears hear, 

4 but with righteousness he shall judge the poor, and decide with equity for the meek of the earth; and he shall strike the earth with the rod of his mouth, and with the breath of his lips he shall kill the wicked.  - Isaiah 11:1-4

All I can say is WOW!!

Delicious!!!

An ej original recipe!!

2 large tomatoes, peeled, sliced and lightly salted 

1-1/2 c sliced sweet 100 cherry tomatoes 

1 regular pie crust, baked set aside to cool (I love Piggly Wiggly brand pie shells)

Seasonings of your choice (I used seasoned salt, oregano, garlic granules, Umami, black pepper, fresh herb blend from my garden) Fresh herb blend-sweet basil, thyme, sage, Greek oregano

3/4 c sharp cheddar, grated

3/4 c Italian blend cheese, Parmesan-Asiago-Romano

1/4 c Mayo

Bake in preheated 450 degree oven for 8 minutes.

Take fork and poke pie.

Lightly sprinkled with both cheeses.

Set aside.

Slice large tomatoes and lightly salt, put on several layers of paper towels to drain.

I let mine drain 10 minutes, then I slightly mashed them.

Into the cooled pie shell, lay large tomato slices. 

Lightly sprinkle with both cheeses.

Add sliced sweet 100's.

Lower oven to 350 degrees.

Take remaining cheese and mix with Mayo.

Take dollops of Mayo/ cheese mixture and scatter over tomatoes.

After baking for 15 minutes, take pie out, using a fork spread cheesy gooey mixture evenly over pie.

Return to oven and bake an additional 10-15 minutes with the oven off.

Sweet 100 Fried Green Tomatoes

2 You yourselves are our letter of recommendation, written on our hearts, to be known and read by all.

3 And you show that you are a letter from Christ delivered by us, written not with ink but with the Spirit of the living God, not on tablets of stone but on tablets of human hearts.

4 Such is the confidence that we have through Christ toward God.

5 Not that we are sufficient in ourselves to claim anything as coming from us, but our sufficiency is from God,

6 who has made us sufficient to be ministers of a new covenant, not of the letter but of the Spirit. For the letter kills, but the Spirit gives life. - 2 Corinthians 3:2-6

Buttermilk

Flour 

Salt 

Pepper

Garlic granules 

Egg, beaten

Corn meal

Panko

Slice green sweet 100 tomatoes to half.

Soak in a little buttermilk.

Drain and toss in flour.

Toss in beaten egg.

Season.

Toss in cornmeal/panko mix.

Chill in freezer 30 minutes.

Fry in oil that covers bottom of skillet.
Heat oil to medium hot.

Try are done when browned and crunchy.

Jalapeño and Serrano Pepper Sauce

I was glad when they said to me, "Let us go to the house of the LORD!"  - Psalm 122:1

4 Jalapeño pepper, seeded and spine removed 

1 Serrano pepper, seeded and spine removed

1/4 of an onion 

1 roasted garlic clove

1/2 t sugar

1/4 c water

1/4 c Apple cider vinegar

1/2 of the juice of a lime

1/4 t kosher salt 

Pinch black pepper

1/2 t oregano

1/2 t toasted cumin

1/4 c fresh Cilantro 

Put peppers in mini food processor and pulse until you get tiny bits, add onion and garlic.

Pulse 3 or 4 times.

Bring water and vinegar just to a boil.

Remove from heat, stir in pepper mix.

Add seasonings and cilantro.

Place in a jar or plastic container.

Pan Seared Lemon Butter Salmon

The LORD will keep you from all evil; he will keep your life.  - Psalm 121:7

4 Salmon Fillets

2 T Clarified Butter

Fresh squeezed Lemon juice

Old bay

Salt

Smoked paprika

Heat butter on medium high heat.

Right before cooking, squeeze lemon over salmon.

Season with the above seasonings.

Add seasoned salmon.

Pan fry salmon for 3 minutes, then flip and  repeat.

Cut off heat and squeeze lemon juice in butter and move salmon around to lightly coat.

Fillets should easily flake with fork.

Serve immediately.

I serve with sticky buttered rice and steamed vegetables.