Instant Pot Cochinita Pibil Pork

Psalm 106:47

    [47] Save us, O LORD our God,

        and gather us from among the nations,

    that we may give thanks to your holy name

        and glory in your praise.

4 lb pork butt, trim some fat, cut into 2 inch chunks salted and peppered

1 chopped onion

2 T olive oil

1/2 of the reserved seasoning sauce

Juice of 1 lime mixed with 

Juice of 2 Naval oranges

1 habanero pepper, seeded, spines removed, diced ( add half and save other half for fresh salsa

Seasoning Sauce

3 T Spanish paprika

2 T white vinegar

1-1/2 t dried oregano 

2 T roasted mashed garlic

1/2 t toasted cumin

Half for pork and half for beans

Allow IP to come to hot on the sauté setting.

Add oil, diced peppers and onions, brown meat in 2 batches.

Toss meat in seasoning sauce.

Add juices.

Set to pressure and cook 45 minutes.

Do a 20 minute natural release.

Shred pork for tacos, enchiladas or Quesadillas.

Mayocoba Peruvian Beans

Psalm 106:1

Give Thanks to the LORD, for He Is Good

    [1] Praise the LORD!

    Oh give thanks to the LORD, for he is good,

        for his steadfast love endures forever!

1 lb bag dried mayocoba beans( found at Publix)

Rinsed and picked 

Cover with water, bring to boil, cook 20 minutes. 

Remove from heat, cover and let sit for 30 minutes.

Pressure cook, covered with stock and seasoned for 45 minutes, natural release after 15 minutes.

Cover in Chicken stock.

Seasoning sauce

3 T Spanish paprika

2 T white vinegar

1-1/2 t dried oregano 

2 T roasted mashed garlic

1/2 t toasted cumin

Mix and set aside. 

Add half to beans and reserve other half for Cochinita Pibil Pork.

Ground Chicken and Pork Meatloaf Patties

 

 

Psalm 102:12

    [12] But you, O LORD, are enthroned forever;

        you are remembered throughout all generations.

An ej original recipe!

1 lb each of Ground Chicken and Pork

1/4 c buttermilk 

1 large Shallot, diced

1/4 t each of garlic granules, onion powder, thyme, rosemary and Sage 

1/8 c Panko

1/8 BBQ sauce

Bake preheated 425 degree oven for 25 minutes.

Mix until just combined.

Makes 10 good size Patties.

Top with 1/2 t brown sugar and BBQ sauce.

The leftovers make a delicious sandwich.

Instant Pot Pork Tenderloin Medallions and Gravy

 

 

 

 

Psalm 96:1-6

Worship in the Splendor of Holiness

    [1] Oh sing to the LORD a new song;

        sing to the LORD, all the earth! 

    [2] Sing to the LORD, bless his name;

        tell of his salvation from day to day. 

    [3] Declare his glory among the nations,

        his marvelous works among all the peoples! 

    [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] Splendor and majesty are before him;

        strength and beauty are in his sanctuary.

2 pork tenderloins, trimmed of silver skin and not more than 1 &1/2 inch thick

Gravy

2 c chicken stock

Cornstarch slurry

3 t cornstarch 

3 t cold water

Seasoning mix

1 t olive oil

1 T roasted garlic mashed

1/8 t each salt and pepper

2 t each, dried oregano, sage, thyme and rosemary 

Mix and rub on both sides of both Tenderloins.

Heat IP on sauté button to hot.

Add 2 t clarified butter.

Brown Tenderloins for 2 minutes each side, remove to plate and deglaze IP with stock.

Cut off IP.

Add rack and place Tenderloins on rack.

Add lid.

Bring pressure up, cook 0 minutes and cut off.

Pork will cook from built up pressure.

After 15 minutes, remove lid, check temp. 

It should be around 142 degrees.

Cover pork with foil and let rest 3-5 minutes.

Slice pork into Medallions.

Add a cornstarch slurry to IP and thicken gravy.

Add Medallions into gravy.

Serve over sticky rice or mashed potatoes.

Croque Monsieur Savory Breakfast Bread Pudding

 

 

This is delicious!

Think of those soufflés from Panera, but on a larger scale!!

 

 

Psalm 95:6-7

    [6] Oh come, let us worship and bow down;

        let us kneel before the LORD, our Maker! 

    [7] For he is our God,

        and we are the people of his pasture,

        and the sheep of his hand.

    Today, if you hear his voice,

 

An ej original recipe!!

 

4 large Croissants, chopped

Filling

1 c chopped deli ham

1 t Olive oil

1/4 c leeks

1/2 t each rosemary and thyme

Pinch of nutmeg

1 T chopped Fennel bulb *optional

1 T roasted garlic

1/4 c Sauvignon Blanc 

1/2 c Gruyere 

1/2 c Gouda 

1/4 c Havarti 

Sauté veggies until translucent, add ham.

Add wine.

Remove from heat.

Add cheese.

Custard

3 beaten eggs

Salt and pepper 

1 & 1/2 c half and half

Add bread to custard, stir in to coat.

Let sit 5 minutes.

Stir in filling.

Add to buttered 8 or 9 inch round Pyrex casserole bowl.

Bake preheated 375 degree over for 35-45 minutes.