Sous Vide Instant Pot Asian Pork Tenderloin

My soul thirsts for God, for the living God. When shall I come and appear before God?  - Psalm 42:2

Gallon size freezer Ziploc bag

Small Pork Tenderloin, divided in half

Marinade Sauce 

1/8 c Sweet Chili Thai sauce

1/8 c Hoisin 

1/8 c Sake

3 T Soy sauce

Press air out of bag.

Marinade for 2 hrs.

Fill inner Instant pot, up to the 10 mark, with hottest tap water.

Heat for 30 minutes on keep warm setting.

Temp should reach around 174-176 degrees. 

Make sure air is out of bag.

Add seasoned meat in zip bag to pot.

Submerge in water bath.

Make sure they stay under water and on opposite sides.

Place top of bag over side of pot.

Cook, lid on securing bags to sides, for 60 minutes.

Remove from Ziploc. 

Check meat temp, 150 degrees and above are OK.

Place oil in skillet and sear. 

Slice and serve.

Fancy and Quick Layered Bean Dip

 

 

1 I waited patiently for the LORD; he inclined to me and heard my cry. 

2 He drew me up from the pit of destruction, out of the miry bog, and set my feet upon a rock, making my steps secure. 

3 He put a new song in my mouth, a song of praise to our God. Many will see and fear, and put their trust in the LORD.  - Psalm 40:1-3

 

1 c of salsa drained, reserve 3 T of juice

1 16 oz refried beans

Mix together juice and beans, spread in a pie plate.

1/2 c sour cream

1 8 oz spreadable cream cheese

2 T taco seasoning 

Mix together and spread over beans.

1 avocado, mashed

Spread over cream cheese concoction.

Sprinkle cheddar cheese over mashed avocado layer.

Next add drained salsa.

Then chopped green onions.

Cover and chill 45 minutes.

Serve with tortilla chips.

Pressure Canned Organic Ground Beef

Be pleased, O LORD, to deliver me! O LORD, make haste to help me!  - Psalm 40:13

 

3 pack Kirkland organic ground beef

2 large onions, chopped

Fry until almost done.

Drain.

Set aside.

2 qt Beef broth, I made mine out of beef base seasoning 

Heat and keep warm.

6 pints jars with lids and rings

Fill hot jars with beef, add broth leaving 1 inch head space, de-bubble. 

Clean rim with vinegar.

Finger tighten lids.

Process according to canner book.

75 minutes at 10-11 pressure 

Egg Salad on Havarti Grilled Cheese

 

 

 

 

I acknowledged my sin to you, and I did not cover my iniquity; I said, "I will confess my transgressions to the LORD," and you forgave the iniquity of my sin. Selah  - Psalm 32:5

 

 

An ej original recipe!

White Mountain Bread, buttered on one side with clarified butter 

Havarti cheese

Egg salad 

2 hard boiled eggs, chopped

2 T Mayo

1 t Dijon 

3 T chopped Green onions

1-1/2 T Sweet pickle relish

1/2 t smoked paprika 

Salt and pepper to taste

Chicken Onion Fennel Pasta in Béchamel Sauce

20 Our soul waits for the LORD; he is our help and our shield. 

21 For our heart is glad in him, because we trust in his holy name. 

22 Let your steadfast love, O LORD, be upon us, even as we hope in you.  - Psalm 33:20-22

Make your favorite Béchamel sauce.

Set aside.

I used

1/4 c butter, melt on medium heat.

Whisk in, 

4 T flour

Whisk in 12 oz can of evaporated milk

2 oz shredded Parmesan 

Pinch of nutmeg

Thicken slightly, add

1 c pasta water, thicken

Cook pasta al dente, I used a box of Rotini, set aside.

Reserve 2 c pasta water.

2 shredded Rotisserie chicken breast 

Set aside.

Salt and pepper to taste

Veggie mix

1 Fennel bulb, core removed, rough chopped

1 Onion, rough chopped 

Place in processor separately and pulse 10 times.

Heat 1 t clarified butter, add veggie mix, and chicken, cook 5 minutes.

Set aside.

Place pasta in 13x9 pan, add chicken, toss. 

Pour in thickened sauce.

Stir well, add the other cup of pasta water, stir.

Bake 325 degrees for 20 minutes just to heat through.

Topping

3 T Fresh basil, chopped