Fresh Tomato Sauce Spinach and Baby Bow Tie Pasta Skillet

Psalm 75:6-7

    [6] For not from the east or from the west

        and not from the wilderness comes lifting up, 

    [7] but it is God who executes judgment,

        putting down one and lifting up another.

 

 

 

An ej original recipe!

 

 

 

1 c baby bow tie pasta, cook 7 min. In 2 c salted water.

Reserve 1-1/4 c pasta water

2 large fresh ripe tomatoes, cored and chopped 

1 small onion, thin sliced 

2 T roasted garlic

2 T diced ham

1/2 t red pepper flakes

1/2 t sugar

1/2 t dried basil

1/2 t dried oregano 

1/4 t dried thyme

1/4 t dried rosemary 

1 t clarified butter

1 T olive oil

Heat oil and butter in a braising pan on medium heat.

Add onion, garlic and herbs, cook until onion is soft.

Add ham and tomatoes, cook until tomatoes are soft, stir constantly.

Add 2 c fresh baby spinach, cook until wilted. 

Sauce

Add 1/4 c full fat ricotta into tomato mixture, melt

Add 1/4 c Parmesan 

Add pasta water, stir, sauce will come together quickly.

Stir in pasta.

Serve immediately.

Stromboli Steak Sandwich

Psalm 74:12

    [12] Yet God my King is from of old,

        working salvation in the midst of the earth.

An ej original recipe!

1 Filet of beef (slice thin and cut into strips or chopped)

Seasoned with rub of your choice(I use my own)

https://aintnocookinglikemommas.blogspot.com/2010/10/evelyns-rub.html

Gravy ingredients 

Fried seasoned onions

1 can condensed mushroom soup

1/2 t garlic granules

Brioche sub rolls, slightly toasted and melt cheese

Havarti cheese slices or Mozzarella slices 

Gravy instructions

Fry onions in a drizzle of oil.

Sprinkle with a 1/4 t beef base seasoning.

Add can of soup and garlic, do not dilute.

 

Asian Tuna Steak Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 73:26

    [26] My flesh and my heart may fail,

        but God is the strength of my heart and my portion forever.

An ej original recipe!

Tuna thin sliced 

Pan seared salted seasoned tuna cooked in toasted sesame oil drizzled with Asian dressing

Salad with Sweet Slaw 

Iceberg Lettuce, chopped

Cucumber sliced thin with mandolin 

Onion sliced thin with mandolin 

Carrots sliced thin with mandolin 

Red cabbage 

Green cabbage

Asian Dressing

1/4 c Mayo

3 T honey

1 1/2 T rice wine vinegar 

Salt and pepper

1/4 t toasted sesame oil 

1/4 t Dijon 

Sweet Slaw

https://aintnocookinglikemommas.blogspot.com/2016/10/sweet-restaurant-style-slaw.html

Pasillia and Ancho Chili Sesame Pan Fried Tuna Steaks

 

 

 

 

 

 

Psalm 72:12-14

    [12] For he delivers the needy when he calls,

        the poor and him who has no helper. 

    [13] He has pity on the weak and the needy,

        and saves the lives of the needy. 

    [14] From oppression and violence he redeems their life,

        and precious is their blood in his sight.

4 Tuna steaks, cut each steak in half, salt both sides and set aside 

Crust

1 c seasoned bread crumbs 

1/2 c Panko

3 T sesame seeds, white or black or combo

1 t pasillia and ancho chili powder 

1 t onion powder

1 t garlic granules 

1 t ground Ginger 

Mix and set aside

Lightly brush Tuna with oil.

Press crust on all sides of Tuna steaks.

To a large skillet add 1/4 c  peanut oil.

Heat to medium, add steaks.

Fry 3 minutes on each side.

Do not over cook!

Set aside and rest 5 minutes.

Serve with lemon and lemon tarter sauce.

Lemon tarter sauce

Juice of 1/2 lemon

1/4 Mayo 

1/8 c creamy horseradish 

1 T sugar

Salt and pepper to taste

1/8 c sweet pickle relish

Chicken Marbella

Hebrews 6:19-20

[19] We have this as a sure and steadfast anchor of the soul, a hope that enters into the inner place behind the curtain, [20] where Jesus has gone as a forerunner on our behalf, having become a high priest forever after the order of Melchizedek.

 

 

Oh my goodness! 

Italian,Moroccan and Spanish inspired Mediterranean baked chicken, so juicy and flavorful!

8 bone in skin on chicken thighs, salt and pepper generously 

24 hr marinade

1/2 c olive oil

1/2 c Balsamic vinegar

1/2 c chopped pitted prunes

1/2 c green pimento stuffed olives, cut in half

1/4 c capers with a little brine

1/4 c chopped fresh flat leaf parsley

1 t dried oregano

4 T roasted mashed garlic

2 Bay leaves

Split between 2 gallon zip locks, add thighs being to rub brine all over thighs.

Put in fridge 24 hrs.

Bring to room temp before baking.

Add thighs along with marinade to 2 13x9 pans.

Sprinkle over thighs 

1/4 c brown sugar

Around the outside of pan, split the wine

1 c  Sauvignon Blanc

Bake preheated 375 oven for 30-40 minutes until chicken is 165 degrees.

Using pan drippings, baste every 15 minutes.

Drain juice, olives and prunes to a small skillet. 

Skim off some of the fat, reduce and serve over rice.

Place thighs under broiler to crisp skin and turn thighs to a golden brown.