Bacon Tomato Breakfast Pie

Your name, O LORD, endures forever, your renown, O LORD, throughout all ages.  - Psalm 135:13

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

3/4 c sharp cheddar, grated

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

1/4 c Mayo

6 slices of bacon, fried crisp and crumbled 

1/4 sliced onion, cooked tender in bacon grease and drained

Set aside

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.

Add cooked onions.

Take remaining cheese and mix with Mayo.

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

Turn oven down to 350 degrees.

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

Add crumbled bacon.

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

Black Pepper Apple Cider Pork Tenderloin

2 Lift up your hands to the holy place and bless the LORD! 

3 May the LORD bless you from Zion, he who made heaven and earth!  - Psalm 134:2-3

Pork Tenderloin, cut in half lengthwise 

Apple cider, just to cover 

1/2 t Black pepper

1/8 . Sugar 

1/8 c Salt

Put all ingredients in gallon size ziplock bag.

Marinate at least 1 day but 2 days gives a better taste.

Sear in a drizzle of olive oil. 

Place on rack in a pan, bake 25 minutes preheated 375 degrees or until temp reaches 155, flip half way though cooking.

Ratatouille Pasta Turkey Breast Pasta

13 For the LORD has chosen Zion; he has desired it for his dwelling place: 

14 "This is my resting place forever; here I will dwell, for I have desired it. 

15 I will abundantly bless her provisions; I will satisfy her poor with bread. 

16 Her priests I will clothe with salvation, and her saints will shout for joy.  - Psalm 132:13-16

An ej original recipe!!

Ratatouille is a French dish made with various roasted veggies.

It can be chopped, sliced etc.

I wanted to make a pasta salad dish.

I also added garbanzo beans.

Prepare the pasta of your choice according to box. 

We like it al dente.

I used a combo of small corkscrew and 

orecchiette.

Rinse.

Set aside to cool.

1 eggplant sliced and roasted

1 onion sliced and roasted 

1 pepper cut in half and roasted, I used a Cajun bell that my niece gave me, added a kick 

Season, drizzle with oil and roast on preheated 450 for 15 minutes.

Cool.

Chop.

Veggie add ins

1 Carrots, chopped

4 ears Cooked Corn, shaved off 

1 small Cucumbers, chopped 

1 c Spinach, torn

3 t Sun dried tomatoes, I made some out of sweet 100, they are like eating candy, addictive!!

1 c Turkey breast from deli or Rotisserie chicken, chopped.

Cheese

1 c I used shredded mozzarella and a tiny amount of cotija, it's salty.

Dressing

3 T Olive Garden Italian dressing

Toss together.

Sun Dried Sweet 100 Tomatoes in Convection Oven

"On that day I will cause a horn to spring up for the house of Israel, and I will open your lips among them. Then they will know that I am the LORD." - Ezekiel 29:21

Sweet 100's sliced, salted and seasoned 

I used seasoned salt, Mrs. Dash table, Umami 

Olive oil drizzle

U can slice 100's between 2 plastic take out lids.

Spread over parchment, season, drizzle oil.

Cut side up.

Bake 200 degrees on convection mode for 2-1/2 - 3 hours until they are dried and have a wrinkled appearance.

Pack in oil.

Will keep a month in fridge. 

Can freeze for long term storage.

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!!