Chicken Madeira Pasta

Psalm 63:1-4

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

1 large chicken breast, sliced horizontally and then into bite size pieces 

Meat tenderizer 

Flour

Cornstarch 

2 T butter

2 T olive oil

Fresh pasta

I used linguine.

Cook and set aside. 

Season chicken, lightly toss in flour and cornstarch.

Fry in butter and olive oil until lightly crispy.

Drain.

Set aside.

Reserve 1 T of cooking grease.

Sauce

1 c sliced mushrooms 

1 c leeks

1 T roasted garlic 

Sauté in reserved grease.

Add these next:

1 t dried basil

1 t dried parsley

1 c beef broth 

1/4 c half and half

1 c sweet Madeira 

Add chicken back in.

Sauté and slightly reduce.

Turn off heat.

To finish toss in:

1 c steamed asparagus 

1 c shredded mozzarella 

Serve on pasta.

Onion Petals

Cast your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  - Psalm 55:22

1 extra large onion

2 c AP flour

1 T smoked paprika, love Trader Joe's

1 t cayenne pepper

1 t smoked ground cumin

½ t thyme

½ t oregano

½ t cracked black pepper

2 large eggs, beaten 

1/2 c milk

1/2 c half and half

1/4 c water

Peanut oil for frying

seasoned salt for finishing 

Dip

3 T mayonnaise

3 T sour cream

2 t BBQ sauce

1 T sweet chili Thai sauce

1/2 t horseradish

½ t Worcestershire sauce

½ t paprika

1/4 t cayenne 

Pinch red pepper flakes

¼ t cracked black pepper

Combine all dip ingredients.

Cut bottom off of onion.

Flip over, this gives you a stable surface.

Cut the onion in half, cut into petals.

Set aside.

In a gallon ziplock, toss flour and seasonings except seasoning salt. 

Remove 1/2 of flour mixture to a plate.

In a second bowl, whisk eggs, half and half, milk, and water.

Working with small small batches of onion petals, shake well to coat.

Then place in egg mixture, drain with slotted spoon, then plate. 

Add to flour mixture in plate.

Toss around with fingers.

Place on a rack while dipping all of the onion petals.

Wash hands.

Using a spider, fry in small batches.

Works best if they aren't crowded while frying.

I filled spider almost full, then gently dropped in hot oil in Fry Daddy.

Fry 4 minute until crispy and golden.

Remove from oil, drain on paper towels and sprinkle with seasoning salt. 

Keep warm in toaster oven.

Serve dipping sauce.

Fresh Seasoned Homemade Pork Sausage Patties

In God, whose word I praise, in God I trust; I shall not be afraid. What can flesh do to me?  - Psalm 56:4

Panade

2 T half and half

2 T panko

Mash together with fork to soften, set aside.

16 oz fresh ground pork

1 t dried Fresh Sage, I do mine in microwave 

1 t fine kosher salt

1 t dried fresh basil, I do mine in microwave 

1/4 t garlic granules 

1/4 t onion powder 

1/4 dried t thyme

1/4 t dried rosemary 

1/8 t black pepper 

1/8 t red pepper flakes

1/4 t-1/2 t sugar

Take the panade and hand mix with pork.

Add all spices and mix again. 

Form half into Patties and drizzle with oil.

I used half of it, added a drizzle of oil and fried loose to make sausage gravy, so delicious.

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.

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