Texas Pete's Hot Sauce Mustard Deep Fried Chicken Thighs

 

 

1 Hear the word of the LORD, O children of Israel, for the LORD has a controversy with the inhabitants of the land. There is no faithfulness or steadfast love, and no knowledge of God in the land; 

2 there is swearing, lying, murder, stealing, and committing adultery; they break all bounds, and bloodshed follows bloodshed.  - Hosea 4:1-2

Package of Boneless skinless chicken thighs, mine had 10

Yellow mustard, liberally drizzled

Texas Pete's hot sauce, liberally drizzled

Salt and pepper to taste

2 t Garlic granules 

2 t Onion powder

3 T dried Parsley

Place in bowl.

Massage chicken to coat.

Cover, refrigerate overnight until ready to fry.

Dredge 

2 c AP flour

Salt and pepper 

2 t Garlic granules 

2 t Onion powder 

2 t smoked paprika 

1/2 c dried Parsley

Set chicken out while oil heats.

Dredge thighs, shake.

Place on plate.

Fill a cast iron Dutch oven with 2-3 inches of peanut oil.

Heat to 350 degrees.

Using a instant read thermometer to check temp.

Fry thighs until 165 degrees temp.

Delicious beyond word!

Crispy and juicy!

Hash Brown Crust Cast Iron Ham Quiche

But you, O Lord, are a God merciful and gracious, slow to anger and abounding in steadfast love and faithfulness.  - Psalm 86:15

30 oz hash browns

Salt and pepper to taste

1 T butter

2 T olive oil

Heat oil and butter, add hash browns, mash into skillet.

Cook on med high heat for 8 minutes. 

If it starts to smoke, turn off heat for a few seconds.

Start heat back up.

If it continues to smoke turn heat off and finish cook time.

Add to a middle rack, 400 degree oven for 15 minutes, remove.

Adjust oven to 350.

5 eggs

1 c half and half 

1 c shredded Colby jack

3/4 c shredded Gruyere 

1/4 c Parmesan 

Whisk together.

Set aside.

7 oz chopped ham 

1/2 c Leeks

3 T toasted jalapeño 

1/4 c sautéed mushrooms 

Add to crust.

Add egg mixture over crust-ham mixture.

Bake 350, middle rack, for 35 minutes.

Serve with a little sour cream and chopped fresh tomatoes.

Ambrosia

4 He has caused his wondrous works to be remembered; the LORD is gracious and merciful. 

5 He provides food for those who fear him; he remembers his covenant forever. 

6 He has shown his people the power of his works, in giving them the inheritance of the nations. 

7 The works of his hands are faithful and just; all his precepts are trustworthy; 

8 they are established forever and ever, to be performed with faithfulness and uprightness. 

9 He sent redemption to his people; he has commanded his covenant forever. Holy and awesome is his name! 

10 The fear of the LORD is the beginning of wisdom; all those who practice it have a good understanding. His praise endures forever!  - Psalm 111:4-10

 

 

 

8 oz thawed whip topping

1 c vanilla bean yogurt 

1/2 c coconut 

1 12 oz can mandarin oranges, drained well

1 8 oz pineapple tidbits, drained well

1 c maraschino cherries, drained well

1/2 c toasted pecans 

1/2 c mini marshmallows 

In a large bowl, mix yogurt and cool whip.

Using a rubber spatula, gently mix in fruit, chill.

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!