Rotisserie Chicken Lo Mein Stir Fry

An ej original recipe!

Psalm 117

    [1] Praise the LORD, all nations!

        Extol him, all peoples! 

    [2] For great is his steadfast love toward us,

        and the faithfulness of the LORD endures forever.

    Praise the LORD!

2 squares just plain, no seasoning Ramen noodles 

Cook, rinse and set aside.

2 Rotisserie chicken breast, pulled

1 t olive oil

1 Leek, chopped

2 c Broccoli florets 

1 t mashed Pickled Ginger

2 T Roasted garlic 

 

Sauce

1-1/2 c chicken broth

1 T Mushroom Soy sauce

1/8 c Mirin

1/2 t anchovy paste 

1/2 t Toasted sesame oil

1/2 t honey

1 1/2 T Cornstarch 

Mix well with whisk.

Set aside.

 

Stir fry leeks in oil until tender.

Add garlic and ginger 30 seconds.

Then add broccoli, stir fry1 minute.

Add chicken and sauce, heat just until sauce thickens.

Lastly add ramen.

Sprinkle with crushed dry roasted peanuts.

Tuna Steaks with Shrimp Leek Cream

An ej original recipe!

Psalm 115:1-3

Not to us, O LORD, not to us, but to your name give glory, for the sake of your steadfast love and your faithfulness!

Why should the nations say, “Where is their God?” 

Our God is in the heavens; he does all that he pleases.

2 Tuna steaks, each cut into thirds

1 hr. Marinade

1 c Olive Garden Italian dressing 

3 T Lemon juice

1/2 t Garlic granules 

1 t ground bay leaves

Black pepper

Smoked paprika 

Mix, place in a covered container, add tuna, flip with tongs to coat.

Marinade in fridge for 1 hr.

Bake preheated 425 oven for 5 minutes each side.

Sprinkle a little paprika on top and toast top slightly under broiler.

Leek Cream Sauce

2 c thawed cooked and cleaned coarsely chopped shrimp, set aside

2 T clarified butter

1 Leek, sliced 

1/2 c green onions

1/2 c chopped onions

1/4 c soft cream cheese

1/4 c Sauvignon Blanc

1/4 c half and half

Pinch red pepper flakes

1/4 t sugar

Salt and black pepper to taste

1/2 t Mrs. Dash table

1/2 t Umami powder Trader Joe

Prepare sauce while tuna cooks.

Sauté leeks, green onions and onions in butter. 

Turn off heat.

Add cream cheese and seasonings.

When it melts add wine then half and half.

Turn heat back on, sauté until thickened.

Turn off heat and add Shrimp.

To serve, add tuna to plate and spoon cream sauce over tuna.

Bacon Wrapped Sous Vide Pork Tenderloin Medallions

Galatians 3:22

[22] But the Scripture imprisoned everything under sin, so that the promise by faith in Jesus Christ might be given to those who believe.

2 pork Tenderloin, cut into 2-3 inch medallions

4 T Mardi Gras Rub 

1 T Brown sugar

Mix rub, toss medallions in rub.

Secure with kitchen string in bunches of 2 or 3 medallions.   

Sous Vide preheated Instant Pot 149 degrees for 3 hrs

Saute in oil until desired brown color. 

Dijon Mustard Sauce

1 T Clarified butter

1 Sliced Leek 

1 small diced Shallot

1 T roasted garlic, mashed

Stir fry on medium low just until slightly tender.

Add:

1 t chicken base seasoning 

1 heaping T Dijon mustard

1 c Sauvignon Blanc 

1/2 t sugar

1/2 t fresh sage

1/2 t fresh thyme 

1/2 t fresh oregano 

1/2 t fresh sweet basil

Splash half and half

Stir constantly with a fork until sauce thickens.

Taste and adjust seasoning if necessary.

Serve over thin sliced pork Tenderloin.

Cabbage and Cheese Skillet Pie

Psalm 98:2-3

    [2] The LORD has made known his salvation;

        he has revealed his righteousness in the sight of the nations. 

    [3] He has remembered his steadfast love and faithfulness

        to the house of Israel.

    All the ends of the earth have seen

        the salvation of our God.

2 c shredded cabbage 

7/8 c flour

3 beaten eggs salt and pepper them

1 c sliced scallions 

Salt and pepper

Mix together.

Heat 1/8 c peanut oil in light colored skillet, fry on med heat on stove top covered with foil for 15minutes,  covered with sheet pan.

This will burn so watch closely.

Light colored pan is best, cast iron darkens too quickly.

Flip out into plate, place back in skillet and cook 10 minutes, sprinkle with cheese of your choice.

Slice to serve.

Serve with dollops of sour cream.

Peanut Oil for frying

Cheese for topping, I used cheddar 

Sous Vide Italian Style Chicken Thighs

Psalm 105:7

    [7] He is the LORD our God;

        his judgments are in all the earth.

An ej original recipe!

3 chicken thighs bone in skin on

2 T each thigh Olive Garden Italian dressing

Fresh 1 sprig oregano, 2 leaves sweet basil, 2 sprigs thyme

3 T Roasted garlic

Salt and pepper

Sous Vide temp 165 degrees

Cook time 2 hours 

After Sous Vide time, drain.

Sauté in a medium heated skillet to desired crispness.

Sprinkle Italian cheese bland over hot chicken.

If desired, drizzle with Italian dressing.