Fennel Onion Garlic and Meatball Marinara

 

 

An ej original recipe!

I think this was one of the best marinara sauces I've ever made! 

The Fennel bulb and onion makes it's so thick and rich. 

It taste like all day cooking when I actually only cooked it 30 minutes.

The layer of flavors were worth the extra step!!

Psalm 88:1-3

    [1] O LORD, God of my salvation,

        I cry out day and night before you. 

    [2] Let my prayer come before you;

        incline your ear to my cry!

    [3] For my soul is full of troubles,

        and my life draws near to Sheol.

First ingredients:

1 small Fennel bulb

1 small Onion 

3 T olive oil

Place Fennel and onion in mini processor.

Process until diced.

Put in a large hot skillet or Dutch oven with the oil, sauté.

Push to one side of pan after 5 minutes.

Add meatballs.

2nd ingredients:

6 or more Meat balls( I make my own and keep in freezer) leave whole or mash 

3 T roasted and mashed garlic

1/4 c Cabernet Sauvignon 

1/4 c water

1 t Salt

Pinch red pepper flakes

1/2 t coarse black pepper

Marinara(I use Aldi Premium black lid)  

1/2 c Parmesan 

Add at the end of cooking.

Fresh herb mix ( I used 2 T sweet basil, 1 T Greek oregano and 2 T Fennel fronds) those fuzzy things that resemble fresh dill

Serve over fresh Angel Hair pasta.

Chorizo and Potato Hash

 

 

Let them praise the name of the LORD, for his name alone is exalted; his majesty is above earth and heaven.  - Psalm 148:13

This is a versatile dish.

It's based on an American Test Kitchen recipe.

It's great as a breakfast dish, or on a crunchy taco or as nachos.

 

Tostadas chips lunch or dinner!

With an egg on top for breakfast!

In a 12 inch non stick skillet bring 4 c water to boil. 

Cook on med 5 minutes. 

Drain and set aside.

4 c water

3 medium Yukon Gold Potatoes, chop small

1 t salt

 

8 oz ground pork

Set aside

Quick homemade chorizo 

3 T olive oil

1 T pasilla ancho chili powder

1 T smoked paprika

1-1/2 t oregano

1-1/2 t coriander 

3/4 t smoked salt

1/2 t black pepper

1/4 t cinnamon 

Pinch of allspice

Pinch cayenne 

Bloom in oil for 3 minutes.

Remove from heat.

Add :

3 T apple cider vinegar

1-1/2 T sugar

1 T roasted garlic

Return to heat for 1minutes.

Remove from heat and cool 5 minutes.

Add ground pork.

Mix into spice mixture.

Turn on medium heat.

The fat will render as it cooks.

When pork us done add the potatoes back in.

Cover and turn to low, cook 8 minutes.

Set aside.

Avocado salsa verde

1 avocado, chopped

1 c salsa verde

2 T onion

Squeeze of lime

1 t sugar

Mix in food processor.

To serve add chopped onion, avocado salsa verde and lime juice.

Instant Pot Sous Vide Stuffed Chicken Breast

2 Corinthians 5:7

for we walk by faith, not by sight.

An ej original recipe!

Preheat to 150 degrees and cook 2 hours

4 Boneless, slightly salted and peppered, medium size chicken breast, butterflied and pounded

Stuffing

1 pkg Boursin Shallot and Chive

Sautéed spinach 

 Havarti cheese slices 

Salt and pepper

On the prepared chicken breast spread the Boursin, then sprinkle some spinach and finish with the cheese.

Fold over.

Place on parchment.

Bag, remove air, weigh down, bag again, remove air again.

Place into heated water bath. 

After cook time, heat fry pan, add 1 t clarified butter.

Crisp up and serve.

These were delicious!!

Sweet Restaurant Style Slaw

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.  - Psalm 63:1-4

Cabbage mixture

16 oz cabbage, shredded

1 medium carrot, scraped and diced 

1/2 onion, shredded

Dressing

2/3 c Miracle Whip or mayo

1 T apple cider vinegar

3 T olive oil

1/3 c sugar

1/4 t salt

1/2 t poppy seeds

Mix dressing well.

Toss cabbage mixture in dressing.

Serve cold.

Smoky Brisket Bourbon Brown Sugar Kicking Baked Beans

Psalm 68:19-20

    [19] Blessed be the Lord,

        who daily bears us up;

        God is our salvation. Selah 

    [20] Our God is a God of salvation,

        and to GOD, the Lord, belong deliverances from death.

An ej original recipe!!

1 c Smoky Sliced Brisket, chopped ( we love Buc-ees)

2 cans cheap baked beans

1 small onion

1/4 c bell pepper, any color

1 T Cajun seasoning 

1 - 2 T Jim Beam

1 t black strap molasses

1/8 c BBQ sauce 

2 t Texas Pete

1/8 c white vinegar

1/8 c brown sugar

1/2 of a lime, squeezed

Heat to a light boil, stirring to keep from sticking.

Slow cook 45 minutes on lowest heat.