Apple Brandy Mardi Gras Chicken Legs

Psalm 96:4-5

    [4] For great is the LORD, and greatly to be praised;

        he is to be feared above all gods. 

    [5] For all the gods of the peoples are worthless idols,

        but the LORD made the heavens.

6 Chicken legs,  skin on and bone in

Mardi Gras seasoning 

Salt

1/4 c Apple Brandy 

1 T Butter

Lightly salt chicken.

Season chicken liberally with Mardi Gras seasoning.

Place a large cast iron skillet in cold oven, bottom rack.

Turn temp to 450 degrees. 

Heat until temp is reaches, remove from oven, add butter, melt and add seasoned chicken.

Cook 10 minutes and flip legs repeat cooking 10 minutes.

Remove from oven. 

Add Brandy.

Cook on medium heat, turning several times until legs reach 170 degrees.

Cover with foil and rest 10 minutes.

Southwestern Cobb Salad

Psalm 95:3

    [3] For the LORD is a great God,

        and a great King above all gods.

Chopped or sliced veggies

Carrots

Cucumbers 

Onions

Tomatoes

Lettuce, iceberg or romaine

Rotisserie chicken, shredded, seasoned and southwest seasoning (I used Mardi Gras seasoning)

Heat in Italian Olive Garden dressing in a skillet.

Boiled eggs, sliced or chopped

Southwestern Ranch and Italian dressing

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Honey Soy Rice Wine Wings

Psalm 92:15

    [15] to declare that the LORD is upright;

        he is my rock, and there is no unrighteousness in him.

Tossing Sauce

3 T olive oil

2 T Soy 

3 T honey

3 t diced Ginger

3 t roasted mashed garlic

Put Ginger and garlic in oil in pan and cook 1 minute.

Add honey and Soy.

Put in large bowl to toss cooked wings.

To finish add diced cilantro or green onions

Wing coating toss

1/2 c cornstarch 

Gallon zip lock

Toss a few wings at a time shaking off excess.

12 wings

Salt and pepper to taste

2 T Soy sauce, light

3 T Rice Wine 

Toss and marinate 30 minutes.

Lightly dry wings.

Spritz with oil.

Cook under preheated broiler for 8 minutes. 

Flip and repeat until internal temp is 170-180 degrees.

 

Teriyaki Chicken Meatballs

Psalm 92:4

    [4] For you, O LORD, have made me glad by your work;

        at the works of your hands I sing for joy.

Ground Chicken Meatballs

1 lb ground white meat chicken 

1 shallot diced

1 t apple cider vinegar 

1/2 t salt and pepper

Pinch of red pepper flakes

1 t smoked paprika

1 t dried basil

1 t dried thyme

1 t Ginger 

1 t garlic granules 

1 t onion powder

1/4 c panko

1/8 c Saki 

1 t olive oil

14 t ground fennel seed

1/2 t brown sugar

Make and refrigerate for 30 minutes.

Fry in 2 t olive oil until browned on both sides.

Add 1/2 c water and cover.

Cook until internal temp is 165 degrees.

Add garlic teriyaki sauce and simmer 1 minute.

Serve with sticky rice.

Sweet Italian Chicken Meatballs with Pasta and Zucchini in Vodka Sauce

Psalm 89:46-48

    [46] How long, O LORD? Will you hide yourself forever?

        How long will your wrath burn like fire? 

    [47] Remember how short my time is!

        For what vanity you have created all the children of man! 

    [48] What man can live and never see death?

        Who can deliver his soul from the power of Sheol? Selah

An ej original recipe!

1 c Small bow tie pasta cooked al dente, reserve pasta water

1 small Zucchini, cut into small strips

Set aside

Ground Chicken Meatballs

1 lb ground white meat chicken 

1 shallot diced

1 t apple cider vinegar 

1/2 t salt and pepper

Pinch of red pepper flakes

1 t smoked paprika

1 t dried basil

1 t dried thyme

1 t dried oregano 

1 t garlic granules 

1 t onion powder

1/4 c panko

1/8 c Sauvignon Blanc

1 t olive oil

1/4 t ground Fennel seed

1/2 t brown sugar

1/4 c grated Parmesan 

Make meatballs and refrigerate 15 minutes.

Use 4 Meatballs for this dish and freeze others

Fry in olive oil and chop in small pieces.

Add Zucchini and cook 2 minutes.

Add vodka sauce.

Add ricotta.

Top with 2 cheeses

Vodka Sauce:

1 t clarified butter

1 t olive oil

1 small Shallot , diced

1 clove garlic, minced

Pinch red pepper flakes

14-ounce can diced tomatoes

1 c evaporated milk

1/4 cup vodka

2 T tomato paste

Make and set aside.

Add Pasta cooking water, for sauce consistency 

Add 1/4 c ricotta 

Kosher salt and freshly ground black pepper

Add cooked Meatballs and zucchini.

Topping

1/2 c Parmesan 

1/2 c Mozzarella