Beef Filet in Balsamic Gravy

Psalm 65:2-3

    [2] O you who hear prayer,

        to you shall all flesh come. 

    [3] When iniquities prevail against me,

        you atone for our transgressions.

2 c chunky chopped beef Filet 

2 t clarified butter

1 Leek, sliced

1/2 c mushrooms, sliced  

2 T roasted garlic, mashed 

1 t beef base seasoning 

Sprinkle seasoning over veggies.

Sauté until tender.

Add:

1 c water

3 T Balsamic vinegar

2 T Worcestershire sauce

3/4 T sugar or honey

Pinch red pepper flakes

Pinch rosemary 

Pinch thyme 

Sauté for 5 minutes, add beef.

Add:

Cornstarch slurry

1 T water

1 t cornstarch 

When thickened, serve over rice or mashed potatoes. 

Black Pepper Shrimp and Broccoli

 

Psalm 77:16

    [16] When the waters saw you, O God,

        when the waters saw you, they were afraid;

        indeed, the deep trembled.

1 lb Shrimp, cleaned, tail removed

2 c broccoli florets

1 small onion

Sauce:

Whisk in:

1-1/2 t brown sugar

2 T mushroom Soy sauce

1/2 t anchovy paste

1/2 t toasted sesame oil

1 t coarse black pepper 

1/2 t diced pickled sushi Ginger 

1 T roasted garlic, mashed 

2 T Sake 

Cornstarch slurry 2 T each water and cornstarch, whisked

Serve over Ginger rice.

Sous Vide Asian Chicken and Broccoli Over Ginger Sticky Rice

Hebrews 12:1-2

[1] Therefore, since we are surrounded by so great a cloud of witnesses, let us also lay aside every weight, and sin which clings so closely, and let us run with endurance the race that is set before us, [2] looking to Jesus, the founder and perfecter of our faith, who for the joy that was set before him endured the cross, despising the shame, and is seated at the right hand of the throne of God.

 

Left over chicken*

2 c broccoli florets 

1 small onion sliced into thin pieces

*

https://aintnocookinglikemommas.blogspot.com/2021/04/instant-pot-sous-vide-asian-chicken.html 

 

Sauce really thin.

Ginger sticky rice

 

https://www.pressurecookrecipes.com/instant-pot-sticky-rice/

This is the recipe for the rice I make.

After the rice is cooked, I add the following ingredients.

2 T butter

1 t sugar

3 T diced sushi picked Ginger 

1/2 t dried parsley

Sauce

3/4 c water

1 t chicken base seasoning 

Stir together.

Whisk in:

1-1/2 t sugar

2 T mushroom Soy sauce

1/2 t anchovy paste

1/2 t toasted sesame oil

1 few turns Cracked black pepper 

1/2 t diced pickled sushi Ginger 

1 T roasted garlic 

2 T Sake 

Cornstarch slurry 2 T each water and cornstarch, whisked

Whisk together. 

Set aside.

In a skillet add 1 T of olive oil.

Heat, add onions, then broccoli.

Stir fry until tender.

Add sauce and chicken.

Thickens quickly.

Serve over sticky Ginger rice.

Instant Pot Sous Vide Asian Chicken

 

Psalm 76:7-9

    [7] But you, you are to be feared!

        Who can stand before you

        when once your anger is roused? 

    [8] From the heavens you uttered judgment;

        the earth feared and was still, 

    [9] when God arose to establish judgment,

        to save all the humble of the earth. Selah

 

 

An ej original recipe!!

155 degrees 

3 hours

2 Boneless large chicken breast, cut in half lengthwise 

Sauce

1/8 c Sweet Chili Thai sauce

1/8 c Hoisin 

1 T Mushroom Soy sauce

1/8 c Sake

1 t Toasted sesame oil 

Add sauce to gallon freezer ziplock.

Add chicken pieces.

Mash air out, double bag, repeat.

Weigh down bag with case knives.

After cook time, sear in heated skillet drizzled with olive oil.

Instant Pot Sous Vide Honey Maple Turkey Breast

 

Psalm 79:6

    [6] Pour out your anger on the nations

        that do not know you,

    and on the kingdoms

        that do not call upon your name!

1 bone in, skin on turkey breast, I got mine from Aldi, frozen, thaw in fridge for 2 days 

De-bone turkey.

Cut in half.

Trim fat.

Salt and pepper.

Save bones for stock.

Cooking Spice liquid

5 T Dijon mustard

3 T Honey

3 T Maple syrup

3 T Brown sugar 

1/2 t Molasses

4 Bay leaves

1 T Maple extract 

Pinch of Thyme

Mini coke 

1 t Pickled Ginger liquid

3 t Spice seasoning from ham or make your own

Bring spice liquid to boil and simmer for 15 minutes, cool.

158 F degrees water temp

4 hours cook time

Double bag with gal zip lock freezer

Mash air out and weight down, on inside of bags with case knives.

Cool down bags in ice bath if you are going to serve later.

Store in fridge.

Sear off in buttered or oiled skillet after shaking on the ham spice seasoning or just serve plain slice and serve.