Chicken Egg Drop Soup

 

 

Galatians 5:24

[24] And those who belong to Christ Jesus have crucified the flesh with its passions and desires.

2-4 Chicken Boneless breast or 2-4 Boneless thigh tossed in 2 T Soy sauce

Set aside to marinate for 15 minutes

Cook in oil 3-4 minutes per side, chop

Remove to cutting board to chop.

In same pan, sauté ginger and garlic. 

Add stock, soy and pepper.

Drizzle in eggs to make ribbons.

Thicken with slurry, add chicken and green onions.

Add drizzle sesame oil.

2 inch chunk Ginger (I use Sushi pickled ginger)

2 T roasted Garlic

Cornstarch slurry

2 eggs beaten until fluffy

2 sliced Green onions for garnish

1 c Corn optional 

4 c Chicken stock (I used my canned bone broth)

2 T Soy sauce 

1/4 t White pepper

Good drizzle of Toasted sesame oil

Cinnamon Sugar French Toast Sticks

Psalm 68:32-33

    [32] O kingdoms of the earth, sing to God;

        sing praises to the Lord, Selah 

    [33] to him who rides in the heavens, the ancient heavens;

        behold, he sends out his voice, his mighty voice.

 

6 slices of Artesano Bread (I used Aldi brand) crust removed

Cinnamon sugar mix

1/4 c Sugar 

1 T Cinnamon 

Egg mixture 

3 eggs

1/2 c milk

2 T butter, melted

1 t vanilla extract

Mix with fork

Dip strips in egg mixture, shake off.

On both sides, spoon sugar cinnamon mix over strips.

Preheat air Fryer 350 degrees for 3 minutes.

Place strips single layer being sure not to crowd.

Spray basket with non stick.

Air Fry 8 minutes.

Flip and fry an additional 4 minutes.

Serve plain or with honey or maple syrup.

Corned Beef and Cabbage Shepherd's Pie

Psalm 95:1-2

Let Us Sing Songs of Praise

    [1] Oh come, let us sing to the LORD;

        let us make a joyful noise to the rock of our salvation! 

    [2] Let us come into his presence with thanksgiving;

        let us make a joyful noise to him with songs of praise!

 

 

6 medium Yukon Gold potatoes cooked fork tender in chicken stock with 2 T roasted garlic, drained

Add 1/4 c Mayo, 1/4 c sour cream, 1/2 c Parmesan, 1/2 c sharp cheddar

Mash with potato masher, set aside

Gravy

2 c chopped corned beef or pastrami (we had smoked a pastrami so I used that)

1 can evaporated milk (love Kirkland's)

Cornstarch slurry

Set aside after it has thickened.

Veggie mix

Small Onion, sliced small 

Small head of Cabbage, chopped, sauté in 1 t bacon grease

1 t chicken base seasoning

1/2 t garlic granules 

Cracked Black pepper

Stir fry until tender.

Set aside.

2 medium carrots grated

Set aside.

13x9 pan

Bake preheated 375 degrees for 45 minutes.

Watch and when top is browned, lay foil on top and finish cooking.

I baked mine in the toaster oven.

Truly comfort food!! Oh my goodness!!

Assemble

Gravy meat mixture on bottom 

Cabbage 

Carrots

Potatoes 

Ham and Gruyere Croissant Breakfast Bun

 

 

 

Psalm 66:3

    [3] Say to God, “How awesome are your deeds!

        So great is your power that your enemies come cringing to you.

Croissant Buns (Aldi) toasted 

cooked Ham

Gruyere slices

Spread

1 T Mayo

1 T Dijon 

1 t honey

1 T Chopped green onions

Mix and spread on bun.

Smoked Pulled Pork and Gravy

Psalm 63:1

My Soul Thirsts for You

A Psalm of David, when he was in the wilderness of Judah.

    [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.

 

 

My husband and I smoked a pork butt to put in the freezer and to share with family.

I wanted to create a southern style dish from the smoked pulled pork that would go with fresh peas, mixed greens, creamed corn and mashed potatoes.

So I decided on meat and gravy, good old stand by, but I was skeptical about the gravy having a smoked flavor. Well! It was delicious!

An ej original recipe!!

2 c Smoked Pulled Pork 

1 Leek, sliced

1 small Onion, chopped 

1 T olive oil

2 t Roasted garlic, mashed 

Cracked Black pepper, to taste

1 T Beef base seasoning (this is salty so taste ans adjust if necessary)

1-1/2 c water

Cornstarch slurry for thickening 

In a large skillet, add oil, heat to medium.

Add onions, garlic, black pepper and leeks.

Sauté until tender about 3 minutes.

Add beef base, and pork.

Add the water and cook 3 minutes, add slurry, cook until gravy thickens.

Serve on mashed potatoes or sticky rice.