Pressure Canned Chicken Thigh Sour Cream Enchiladas

Psalm 113:2-3

    [2] Blessed be the name of the LORD

        from this time forth and forevermore! 

    [3] From the rising of the sun to its setting,

        the name of the LORD is to be praised!

An ej original recipe!

1 qt pressure Canned thighs, shredded 

Reserve stock

1 c cheese, Combo of sharp cheddar and unexpected Cheddar (Trader Joe)

1/2 c Quesadilla cheese

1 c enchilada sauce, 

to make this use 

1/2 c chunky salsa, 3 T tomato paste concentrate, 1/4 c chicken stock

Put in food processor and pulse a few times

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde( I use Herdez)

1/8 c guacamole Salsa( I use Herdez)

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.

Breakfast Cheesy Bologna Artichoke Bake

Psalm 112:6

    [6] For the righteous will never be moved;

        he will be remembered forever.

An ej original recipe!!

Bake 350 preheated oven, middle rack

8x8 light colored square pan

1 can crescent rolls, halved 

3 pieces of Bologna cooked crisp and chopped 

4 slices cheese, I used Havarti 

Veggie mix

1/2 c chopped green onions

1/2 c marinated artichoke hearts, leaves separated, chopped

1 heaping t soft cream cheese

Mix and set aside.

Sauce 

3 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, bologna and veggie mix next, 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! 

Cherry Cream Cheese Crumble

Psalm 110:6

    [6] He will execute judgment among the nations,

        filling them with corpses;

    he will shatter chiefs

        over the wide earth.

 

One of the best desserts I've ever made!!

 

 

1 can cherry pie filling 

Crust:

3 c flour

1 c sugar

1 t Baking powder

1/4 t Salt 

Mix 

1 stick cold butter, cut into small pieces

Cut into flour mixture

Add 

1 Egg

Mix until crumbly.

Use half for bottom crust.

Use half for crumble top.

Press into 13x9 pan.

Bake 375 degrees for 9 minutes, just till lightly browned.

Completely cool.

Cream cheese layer:

3 blocks room temp cream cheese

Using mixer, blend with

1 c sugar

2 T vanilla extract 

1 t bourbon

Set in fridge while crust cools.

Build layers:

Crust layer

Cream cheese layer

Cherry layer

Crumb layer

Bake 375 degrees for 30 minutes.

Cool

Harbor Docks Knock Off Salad

Psalm 108:5

    [5] Be exalted, O God, above the heavens!

        Let your glory be over all the earth!

An ej original recipe!

This makes 2 salads!

Salad ingredients:

1 Romaine heart, washed, drained and chopped 

1/4 c thin sliced Cabbage 

1/2 of a English Cucumber, slice thin 

1/4 of a Vidalia Onion, sliced thin

1/2 of a large Carrot, sliced thin

Add ins:

Mandarin orange slices in light syrup, 4-6 slices per salad, drained

Assorted chopped almonds, chopped ( We buy this Almond mix from Costco)

Cheddar cheese

Dressing

1/4 c Olive Garden Italian dressing

1/8 c mayo

1/8 c honey

Whisk together!

Meat Sauce Béchamel and Rotini with Vegetables

Psalm 104:33-35

    [33] I will sing to the LORD as long as I live;

        I will sing praise to my God while I have being. 

    [34] May my meditation be pleasing to him,

        for I rejoice in the LORD. 

    [35] Let sinners be consumed from the earth,

        and let the wicked be no more!

    Bless the LORD, O my soul!

    Praise the LORD!

8 Italian Wagyu Meatballs*

1 ear Corn, shaved off cob

1 c frozen green peas

1 Leek, diced

1/4 t Fennel seeds

1 t Olive oil

1 t Clarified butter

1/2 t salt

Cook leeks in oil/butter.

Add Meatballs and mash.

When meat is no longer pink, add veggies and salt.

Add 1/2 c Sauvignon Blanc.

Reduce.

Add veggies, cook 3 minutes then add Rotini.

Lastly add Béchamel and pasta water a little at a time until desired consistency.

Béchamel sauce

3 T butter

3 T flour

2 c milk

1/4 t nutmeg

Melt butter, add flour, when flour is incorporated add milk.

Cook until thickened.

Add 1/2 c Parmesan to finished sauce.

8 oz Rotini cooked al dente, set aside

Reserve 1 c pasta water

*Meat Balls

1 lb. 80/20 lean ground beef( I used Wagyu from Costco) 

1/8 c panko bread crumbs

1/8 c fresh cilantro, Rosemary, oregano, sweet basil, make a herb mix, diced 

1 diced shallot

1/8 c whole buttermilk

2 T double concentrated tomato paste( I used Cento)

1/4 c shaved blend, Toscano, unexpected Cheddar, and Parmesan( found at Trader Joe's) 

1/4 c mascarpone cheese( I use Trader Joe's) 

1/4 t salt

A few turns of cracked black pepper

Make into balls.