Easy Whiskey Sauce

 

 

 

Psalm 40:16-17

    [16] But may all who seek you

        rejoice and be glad in you;

    may those who love your salvation

        say continually, “Great is the LORD!” 

    [17] As for me, I am poor and needy,

        but the Lord takes thought for me.

    You are my help and my deliverer;

        do not delay, O my God!

1/2 c butter

1/4 c sugar

1/2 c whole milk

1 T AP flour

1 t vanilla 

1 T whiskey

Melt butter on medium heat, whisk in sugar, flour, milk, bring to boil, turn to low, whisk till thickened.

Remove from heat. 

Whisk in vanilla and whiskey.

Serve over bread pudding.

 

https://aintnocookinglikemommas.blogspot.com/2022/02/dark-chocolate-pineapple-bread-pudding.html

Dark Chocolate Pineapple Bread Pudding

Psalm 40:5

    [5] You have multiplied, O LORD my God,

        your wondrous deeds and your thoughts toward us;

        none can compare with you!

    I will proclaim and tell of them,

        yet they are more than can be told.

Preheat 325 degree oven.

Package of Pain au Chocolat from Aldi, cut into squares 

1 20 oz can crushed Pineapple in juice, reserve 1/4 c juice

Custard

4 eggs beaten 

1 c sugar

1/2 c melted butter 

1 can evaporated milk

1 t vanilla extract

In a 13x9 pan, cover bottom of pan with bread squares.

Add drained Pineapple along with the 1/4 c juice.

Mix custard ingredients well with whisk.

Pour over bread pineapple mixture.

Mash down so all the bread will be wet.

Cover with foil, bake 1 hour or until bread sets and is golden brown.

Serve with Whiskey Sauce!

https://aintnocookinglikemommas.blogspot.com/2022/02/easy-whiskey-sauce.html

Pork Butt in Fennel Blanco Ragu

Psalm 37:23-24

    [23] The steps of a man are established by the LORD,

        when he delights in his way; 

    [24] though he fall, he shall not be cast headlong,

        for the LORD upholds his hand.

This is what I cooked my honey for Valentine's Lunch!!

He said he could eat the whole pot!!

 

 

Large egg noodles, cooked in salted water and set aside, reserve 1 c pasta water

 

2 oz pancetta, chopped ( buy in deli)

1 Onion, sliced 

1 Fennel bulb, sliced, cored, save 2 T of green wispy fronds, discard stalks

2 T roasted Garlic 

1 t dried Thyme

Salt and pepper to taste

1/4 c half and half

2 lb pork butt, trimmed and cut into 4 large chunks

2 c water

Add after pork is done

Juice of 1/2 small lemon

Zest of 1 small lemon

Fennel fronds

1 c grated Parmesan 

Preheat oven to 350 degrees.

Set rack to middle bottom position.

In a Dutch oven with 2/3 c water, render the fat from the pancetta.

This should take about 10 minutes, the water will mostly dissipate.

Scrape the pan sides and bottom to get all the fond.

Add Fennel and onion slices cook 7 minutes.

Add spices, cook until fragrant about a minute.

Stir in cream and water, bring to boil and add pork chunks.

Cover and transfer to oven, cook 1-1/2 hours, until pork is tender and can be shredded.

Remove pork to plate, shred. 

Scrape sides to get all the bits.

Add lemon juice, zest and most of the fennel fronds, reserving a few for garnish.

Cover and simmer.

Add shredded pork, 3/4 c pasta water and Parmesan.

Stir to incorporate.

Drain noodles with a wire spider and toss in sauce. 

If needed add pasta water in increments of 1/4 c until desired consistency. 

This was delicious!!

I served with boiled cabbage and fried squash.

Lebanese Rice with Vermicelli Served with Beef Shawarma

Psalm 32:5

    [5] I acknowledged my sin to you,

        and I did not cover my iniquity;

    I said, “I will confess my transgressions to the LORD,”

        and you forgave the iniquity of my sin. Selah

 

Basmati rice( I used cooked cause I keep it in freezer)

1/2 c Tiny stick vermicelli (in the mexi aisle at Walmart) toasted in 1 T clarified butter 

1 c diced Onions

1 T roasted garlic

1 t Kariff, dried (I buy leaves and coarse blend in coffee grinder)

1/2 t Aleppo pepper

1/2 t dried Oregano

1 t clarified butter

1 c chicken stock

1/4 c fresh chopped cilantro 

Toast vermicelli in butter.

Remove to plate.

Add onions and butter to skillet and cook until tender.

Add seasonings and garlic to onions, add rice and stock.

Stir well, add toasted vermicelli. 

Cook until stock evaporates.

Add cilantro.

Serve with sheet pan Beef Tenderloin Shawarma using this recipe but exchange the chicken for beef.

https://aintnocookinglikemommas.blogspot.com/2022/02/sheet-pan-chicken-shawarma.html

Bacon Cheese Artichoke Crescent Roll Sandwich

Psalm 30:8-10

    [8] To you, O LORD, I cry,

        and to the Lord I plead for mercy: 

    [9] “What profit is there in my death,

        if I go down to the pit?

    Will the dust praise you?

        Will it tell of your faithfulness? 

    [10] Hear, O LORD, and be merciful to me!

        O LORD, be my helper!”

 

Bake 350 preheated oven, middle rack

8x8 light colored square pan

1 can crescent rolls, halved 

1/2 pack of Bacon cooked crisp and chopped 

4 slices cheese, I used Colby Jack 

Veggie mix

1/2 c chopped green onions

1/2 marinated artichoke hearts, leaves separated

1 heaping t soft cream cheese

Mix and set aside.

Sauce 

4 T butter

1 t Dijon mustard

1 t brown sugar

1 t Worcestershire sauce

Melt butter and ingredients, set aside!

Lay half of rolls in pan that has been sprayed with non stick spray.

Bake 10 minutes.

Take out of oven and brush half of sauce on top.

Place cheese on rolls, bacon next, then veggie mix, top with other half of rolls.

Brush rest of sauce on rolls.

Cover and bake 20 minutes.

Take off foil and bake another 15 minutes.

Cool 5 minutes and cut into squares!

The leftovers heat up great, crispy and delicious!