Fried Taco with Potato Spinach Bacon Filling

Psalm 121:1-2

My Help Comes from the LORD

A Song of Ascents.

    [1] I lift up my eyes to the hills.

        From where does my help come? 

    [2] My help comes from the LORD,

        who made heaven and earth.

An ej original recipe!!

3 medium Yukon Golds, peeled, chopped and cooked knife tender, in chicken stock with 1 T roasted garlic added to stock, drain 

1 heaping T soft cream cheese

1 heaping T softened butter

1/2 t onion powder

Mash, add butter, cream cheese and onion powder and set aside.

2 c spinach, microwaved in a steamer to yield 1 c, chopped, cool

Add to potato mixture.

8 pieces of cooked crisp bacon crumbled 

Set aside.

Add to potato spinach mixture.

2 c Quesadilla cheese

8 Taco size tortillas 

1/8 c Olive oil plus more if needed

Spread filling on half of tortilla.

I used about 2 T.

Cover filling with shredded cheese.

Fold over, fry in hot oil, drain on paper towel.

Dip in Salsa Verde.

Enjoy!

Salsa Verde Mexican Layered Dip

 

 

 

Psalm 120:1-2

Deliver Me, O LORD

A Song of Ascents.

    [1] In my distress I called to the LORD,

        and he answered me. 

    [2] Deliver me, O LORD,

        from lying lips,

        from a deceitful tongue.

An ej original recipe!

Use a Pie plate to make this recipe!

Layer 1

1 can of Fritos bean dip, regular or spicy, mix 1/2 t toasted cumin into dip

Layer 2 

1 c full fat sour cream mixed with 1 t Taco seasoning  

Layer 3 

Avocado creama

1 avocado chopped 

1/2 t Mayo

1 t sour cream

1/2 lime squeezed

1/4 t toasted cumin

Salt and pepper to taste

Mash with fork 

Layer 4

1 c each of shredded white American and Gouda

Layer 5

1/2 c Salsa Verde 

Toppings

Seeded and seasoned tomatoes, chopped 

Scallions, chopped

Pecan Pie Cobbler

Psalm 119:19-20

    [19] I am a sojourner on the earth;

        hide not your commandments from me! 

    [20] My soul is consumed with longing

        for your rules at all times.

1/2 stick butter, melted 

1 & 1/4 c pecans, chopped

1 and 1/2 c self-rising flour

1 and 1/2 c granulated sugar

2/3 c plus extra if needed

1 t vanilla extract 

1 & 1/2 c brown sugar, packed

1 & 1/2 c microwaved hot water 

Preheat oven to 350 degrees.

Add butter to a 9x13-inch foil pan and melt in the oven.

Once the butter is melted, sprinkle the pecans over the butter.

In a bowl, mix flour, sugar, milk and vanilla. 

Stir just to combine.

Batter will be thick.

Pour batter over butter and pecans, do not mix.

Sprinkle brown sugar evenly over batter, do not stir.

Carefully pour the hot water over the mixture; do not stir.

Bake 30 to 40 minutes or until golden brown.

Boars Head Pepperoni Hash Cheese Grits Bowl

 

 

 

Psalm 119:123-125

    [123] My eyes long for your salvation

        and for the fulfillment of your righteous promise. 

    [124] Deal with your servant according to your steadfast love,

        and teach me your statutes. 

    [125] I am your servant; give me understanding,

        that I may know your testimonies!

An ej original recipe!!

2 c chopped pepperoni 

6 small Yukon Gold, microwave, covered 2 min each side, cool and chop

1 sweet onion, chopped 

Olive oil for sautéing 

Sauté potatoes in oil till slightly browning, add onions and pepperoni.

To serve:

Grits

Hash 

Avocado

Egg

Batch of cheese grits(I used white American and Munster to equal 1/2 c)

Avocado creama 

Fried hard egg

Avocado creama recipe

1 avocado, mashed with fork 

1 T mayo

1 T sour cream

1/2 t toasted cumin powder

Pinch of sugar 

A squeeze of 1/2 of a lime

Salt and pepper

Stuffed Baked Potatoes

 

Psalm 119:114

    [114] You are my hiding place and my shield;

        I hope in your word.

6 baking potatoes, baked, split in half lengthwise and cooled

Inside potato scooped out

Reserve crispy skins

Filling

Potato scooped out

Sour cream 

Half and half

Salt and pepper

Garlic granules 

2 Cheese shreds, I used Gouda and white American 

Mix, should be creamy but thick.

Over stuff crispy skins with filling.

Bake preheated 450 degree oven for 15 minutes.

Next time I'll add chives to the filling.