Pressure Canned Frozen Green Beans

Be merciful to me, O God, be merciful to me, for in you my soul takes refuge; in the shadow of your wings I will take refuge, till the storms of destruction pass by.  - Psalm 57:1

These turned out great!

Such a time saver!!

1 bag Kirkland brand frozen organic whole green beans

Warm Chicken stock, I make mine from chicken base seasoning, enough to fill 8-9 pint jars 

1 T Garlic granules 

1 T Cajun seasoning 

1 large Onion, chopped

Thaw beans in cold water, drain.

Add chopped onions to jar.

Stuff jar with beans.

Mix garlic and Cajun seasoning, add 1/4 t to each jar.

Add broth to 1" headspace.

Clean jar top with vinegar.

Process according to your pressure canner instructions.

Cool, check seal, clean jars and tops with soapy water, rinse, dry.

Alabama Greek Chicken Mexican Fusion Nachos

For this is the will of God, that by doing good you should put to silence the ignorance of foolish people. - 1 Peter 2:15

An ej original recipe!

*1 piece of left over Alabama Greek Chicken breast, chopped

Drizzle of Olive oil

1 sweet onion, cut in half and sliced into rings 

1/2 c shredded Quesadilla cheese

*1/2 t Mardi Gras seasoning

Drizzle of Pete's Hot sauce

Diced fresh parsley

Chopped fresh tomatoes 

Tortilla chips

Fry onion and Mardi Gras seasoning in oil until tender.

Add chicken, stirring to incorporate.

Add cheese to melt, turn off heat.

Plate onion-chicken mixture over tortillas.

Drizzle dots of Pete's, add chopped tomatoes and parsley.

https://aintnocookinglikemommas.blogspot.com/2021/01/alabama-greek-chicken.html

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Herb Crusted and Herb Stuffed Pork Chops

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  - Psalm 46:1-3

4 (one inch) thick bone in Chops

Brine for 2 hours.

Brine

Water to cover

1/4 c Sugar 

1/2 c Salt

I used a gallon zip lock bag and stood them up, side by side, and set in a bowl

Herb Crust

Herb crust

1 slice white Bread, pulse at least 8 times should equal 1 c 

1 T olive oil

2 T Parmesan cheese

1 Shallot minced

1/8 t each salt and pepper

Mix well.

Set aside.

Herb paste

( use fresh herbs only in this application)

1/2 c parsley

2 T fresh thyme

1 t fresh rosemary 

6 T grated Parmesan 

3 T olive oil

1 T roasted Garlic 

1 t each salt and pepper

Pulse 12 or so times.

Set aside.

Cut a pocket in the Chops, being careful not to cut through.

Stuff 1-1/2 t of herb paste in pocket.

Add rest of herb paste to top of chop.

Then add bread crumb crust.

Bake 350 degrees 45 minutes until temp is 155 degrees.

Place under broiler, middle rack, to lightly toast top. 

Rest uncovered for 10 minutes.

Instant Pot Sous Vide Greek Pork Tenderloin

Why are you cast down, O my soul, and why are you in turmoil within me? Hope in God; for I shall again praise him, my salvation and my God.  - Psalm 43:5

Marinate 1 hr

Small pork tenderloin, cut in half

2 T Fresh rosemary, 

2 T Fresh thyme

Lemon 3 in strips,

3 T roasted Garlic, 

1/4 c olive oil

1 T kosher Salt

1-1/2 t Dried Oregano 

1/2 t ground coriander 

1/4 t red pepper flakes

1/4 black pepper

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.

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.