Chopped Caprese Salad with Lemon Basil Pesto

Psalm 139:1-4

Search Me, O God, and Know My Heart

To the choirmaster. A Psalm of David.

    [1] O LORD, you have searched me and known me! 

    [2] You know when I sit down and when I rise up;

        you discern my thoughts from afar. 

    [3] You search out my path and my lying down

        and are acquainted with all my ways. 

    [4] Even before a word is on my tongue,

        behold, O LORD, you know it altogether.

Salad

1/2 small Onion, Chopped

4 medium Chopped Tomatoes 

1/2 of a large English Cucumber, Chopped

Salt and pepper, to taste

1/4 c shredded fresh Mozzarella cheese

Lemon basil pesto

1 c fresh sweet Basil leaves 

1/2 t Lemon zest

1 t Lemon juice

1 t Garlic

Salt and pepper, to taste

1 t Sugar

1/4 c Nuts(your choice almonds, pine nuts walnuts)

1/8 c Parmesan 

1/4 c Olive oil

Put all ingredients except oil into a food processor and make a paste.

Last, add olive oil.

Pulse until smooth.

Fresh Tomato Marinara for the Freezer

Psalm 136:23-26

    [23] It is he who remembered us in our low estate,

        for his steadfast love endures forever; 

    [24] and rescued us from our foes,

        for his steadfast love endures forever; 

    [25] he who gives food to all flesh,

        for his steadfast love endures forever.

    [26] Give thanks to the God of heaven,

        for his steadfast love endures forever.

 

If you are like me, you have an abundance of tomatoes from your garden. 

There is only so much fresh salsa you can make so I decided to make marinara for the freezer.

It's delicious!!

 

Yield 2 quarts

 

25 medium size Fresh Garden Tomatoes 

We planted Rutgers so I used those.

You can place them in a large bowl and pour boiling water on them and let them sit 5 minutes and pull the peel off if you prefer. 

I just cored mine and quartered them, skin on.

Put them in blender or food processor and pulsed a few time and added to large pot.

Added oil and veggie to pot, sautéed, then added seasonings.

Add liquids and cook 5 minutes.

Add tomatoes and cheese.

Stir often.

I cooked mine on simmer for 90 minutes and the skins pretty much broke down.

Preserve in freezer.

Add your cooked Meatballs when you heat to serve. 

Yum!

Veggies

1 chopped Onion

3 T roasted Garlic 

1/4 c chopped Celery

1/4 c chopped Leeks

1/4 c diced fresh Fennel bulb

1/8 c olive oil for sautéing 

Seasonings

2 T Aleppo pepper flakes 

1/2 t red pepper flakes

2 T dried Rosemary 

2 T dried Thyme 

2 T dried Oregano 

1 t Garlic granules 

1 t Onion powder

3 T chopped fresh basil

1/8 c coarse kosher salt

1/8 c Sugar

Liquids

1 c Cabernet Sauvignon 

3 T tomato concentrate 

1 t white Balsamic vinegar

Cheese

1 c Italian 3 cheese 

Cilantro Roasted Garlic Baked Salmon

Psalm 128:1

Blessed Is Everyone Who Fears the LORD

A Song of Ascents.

    [1] Blessed is everyone who fears the LORD,

        who walks in his ways!

An ej original recipe!!

8 fresh Salmon steaks cut from a large piece from Costco

Lemon wedges 

Lightly salt and pepper

Salmon Topping

1/8 c Fresh cilantro, diced

1/4 t Cajun seasoning 

1/4 t onion powder

1 heaping T Mayo

1 heaping t Roasted garlic

1/8 c Italian 3 cheese blend or Parmesan

Salt and pepper to taste

Mix together and set aside.

Preheat oven to 425 degrees.

Place parchment on a sheet pan.

Place salmon on parchment being sure to stuff thin piece under thick piece.

This insures even cooking. 

Spread a thin layer of topping over each piece.

Squirt with fresh lemon and cook immediately.

Cook on bottom rack for 13 minutes.

Remove and lightly cover with foil.

Serve with additional lemon wedges.

Steak Mushroom and Onion Stromboli

 

 

 

Psalm 130: 1-2

My Soul Waits for the Lord

A Song of Ascents.

    [1] Out of the depths I cry to you, O LORD! 

    [2]     O Lord, hear my voice!

    Let your ears be attentive

        to the voice of my pleas for mercy!

1 can of crescent rolls

Let sit out of fridge for 10 minutes. 

Place on sprayed piece of foil.

Mash together so it will be a solid piece.

Fill with streaking filling.

Top with provolone cheese slices.

Bring tops together, pinch together.

Pinch ends, brush with egg, sprinkle with cheese.

Clip 5 slits, along the top seam with kitchen shears.

Bake preheated oven for 15-20 minutes until golden brown.

Steak Filling

1 c precooked Steak thin strips

1 c Onion slices

1 c Mushrooms slices 

4 Provolone slices 

1/2 t beef base seasoning

Oil for sauté 

Sauté and set aside.

1 beaten egg

To brush pastry top for baking

Parmesan for sprinkling top

Za'atar with Aleppo Pepper Seasoned Chicken Breast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Romans 3:19-25

[19] Now we know that whatever the law says it speaks to those who are under the law, so that every mouth may be stopped, and the whole world may be held accountable to God. [20] For by works of the law no human being will be justified in his sight, since through the law comes knowledge of sin.

The Righteousness of God Through Faith

[21] But now the righteousness of God has been manifested apart from the law, although the Law and the Prophets bear witness to it—[22] the righteousness of God through faith in Jesus Christ for all who believe. For there is no distinction: [23] for all have sinned and fall short of the glory of God, [24] and are justified by his grace as a gift, through the redemption that is in Christ Jesus, [25] whom God put forward as a propitiation by his blood, to be received by faith. This was to show God’s righteousness, because in his divine forbearance he had passed over former sins.

An ej original recipe!

5 boneless skinless Chicken Breast 

Salt both sides with 1 T coarse Kosher and 1/2 t black pepper, split between pieces and set on counter 1 hour

1 T Za'atar 

Pinch of Aleppo Pepper

1 T smoked paprika 

Mix together.

Heat on medium high 2 T olive oil in large skillet. 

Place chicken pieces in oil and sear until lightly golden, flip.

Weight down with another skillet and a piece of foil. 

Cook a couple of minutes and flip.

Chicken will be done at 165 degrees.

Do not overcook or chicken will be tough.