Lighthouse Inn Potatoes

45 Then he opened their minds to understand the Scriptures,

46 and said to them, "Thus it is written, that the Christ should suffer and on the third day rise from the dead,

47 and that repentance for the forgiveness of sins should be proclaimed in his name to all nations, beginning from Jerusalem.

48 You are witnesses of these things.

49 And behold, I am sending the promise of my Father upon you. But stay in the city until you are clothed with power from on high." - Luke 24:45-49

 

Of all the potato casseroles I've made, this is the best!! A perfect holiday treat!! I also have a lighter version! 

https://aintnocookinglikemommas.blogspot.com/2019/04/skinnier-lighthouse-inn-potatoes.html

2-1/2 lb Yukon Gold potatoes, peel and cut into 1 inch chunks ( I used 8 medium to large potatoes 

2 c heavy Cream

1/2 c water

1/8 t baking soda

4 T butter, reserve 1 T 

2 t salt

1 t cracked black pepper

To a large pot add the above ingredients.

Bring to boil on medium heat, then turn to low and stir constantly.

Do not leave them because they will boil over and stick.

Cook 25 minutes just until fork tender.

You want the potatoes to hold their shape.

Pour all the mixture into a 13x9 foil pan.

Add another 1 T of butter.

Stir to melt.

Add topping.

Topping 

4 T salted butter, melted in small bowl 

1 c grated Parmesan 

1 c panko 

Bake 20 minutes at a preheated oven temp of 375 degrees until topping slightly browns.

These are the bomb!!!

Pressure Canned Dried Chili Enchilada Sauce

47 Remember how short my time is! For what vanity you have created all the children of man! 

48 What man can live and never see death? Who can deliver his soul from the power of Sheol? Selah  - Psalm 89:47-48

10 lbs pressure for 50 minutes pint jars

Makes 4 pints and 1 half pint

6 dried guajilla chilies, stem and seeds removed, toasted

2 dried ancho chilies, stem and seeds removed, toasted 

3-4 c Water and and 2 T chicken base

For re-hydrating chilies

These chilies are found at Publix, Mexi grocers, Aldi

Toast chilies slightly, be careful not to burn, sauce will be bitter, set aside.

Toast garlic and onions, set aside.

I use a comal but you can do it in oven or on stove top in a skillet.

1 large onion, toasted

2 garlic cloves, toasted

Blend to mush, divide, set aside.

2 (28 oz cans whole tomatoes) I used Nina from Costco 

Seasonings

2 T dried Oregano

4 t Toasted Cumin

2 t dried Cilantro 

4 T white Vinegar

1/2 c Sugar, this is to taste so you might have to add more 

3 t Salt

Divide all seasoning into half. 

You have to blend in a blender in two batches.

Bring chicken stock, just enough to cover chili's, to a boil, add dried toasted chilis.

Turn off heat and let chilies soak 15 minutes.

Remove chilies to a plate and divide in half.

Reserve 2 c of cooking liquid.

Add half of the chilies to blender, half of seasoning and half of the onion mixture and blend to a paste.

Next add 1 can of tomatoes along with the juice and half of the cooking liquid, blend on medium.

Taste, adjust sugar if need, blend to incorporate.

Fill hot jars, wipe rims with vinegar, seal finger tight. 

Place in prepared pressure canner according to manufacturers instructions.

Process according to manufacturers instructions.

This is versatile and can be used in other Mex dishes.

Enjoy!

Squash Cornbread Dressing

                                                                                                                            

Proverbs 29:11 

11 Fools give full vent to their rage, but the wise bring calm in the end.

 

 

1 stick of butter

1 can cream of chicken soup

2 eggs, beaten

2 c. cooked squash drained

2 c. cooked cornbread crumbled

1 chopped onion

Salt and pepper

DIRECTIONS

Steam squash with the onions, and then mix everything together.

Bake at 350 for 35 to 45 minutes.

Chicken Peas Mushrooms In Mascarpone Sauce With Rotini Pasta

 

 

 

In his hand is the life of every living thing and the breath of all mankind.  - Job 12:10

2 c Left over chicken, I combined Tenders and smoked lemon pepper

2 T Clarified butter for sautéing 

1 c Mushroom

1/2 c leeks

1/2 c onions

1/8 c Olive Garden Italian dressing

1/4 c mascarpone 

1/4 c Parmesan 

1/4 c frozen English peas

1 c whole milk

Black pepper, according to taste

2 c cooked corkscrew pasta, al dente

Italian Sauced Zucchini

21 He pours contempt on princes and loosens the belt of the strong. 

22 He uncovers the deeps out of darkness and brings deep darkness to light. 

23 He makes nations great, and he destroys them; he enlarges nations, and leads them away.  - Job 12:21-23

4 Zucchini, chopped

Drizzle Olive Garden Italian dressing

Salt and pepper to taste

Large pan lined with parchment.

Add Zucchini, drizzle with dressing.

Lightly salt and pepper.

Bake preheated 375 degree oven for 45 minutes.