Rotisserie Chicken Breast Stuffed Green Bell Pepper

1 Peter 2:21-25

[21] For to this you have been called, because Christ also suffered for you, leaving you an example, so that you might follow in his steps. [22] He committed no sin, neither was deceit found in his mouth. [23] When he was reviled, he did not revile in return; when he suffered, he did not threaten, but continued entrusting himself to him who judges justly. [24] He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed. [25] For you were straying like sheep, but have now returned to the Shepherd and Overseer of your souls.

An ej original recipe!

6 medium green bell peppers, cut top off, remove seeds, cut in half lengthwise 

3 T salt

3 T sugar

Bring salted and sugared water,  just to cover peppers to boil. 

Cut off and let peppers sit 3 minutes.

Remove to paper towels.

Filling

1 Rotisserie chicken breast shredded 

1 c Leeks, sliced

2 T roasted garlic

1/2 t onion powder

1/2 c Sauvignon Blanc 

1/2 can evaporated milk

3 T spreadable cream cheese

1 T Italian 3 cheese blend 

Salt and pepper to taste

Pan sauce

1/2 c Sauvignon Blanc 

1/2 can evaporated milk

3 T Italian 3 cheese blend

2 T sugar

1 t onion powder

Salt and pepper to taste

Pinch red pepper flakes 

Taste and adjust seasoning if necessary.

Place pan sauce divided between two 13x9 pans.

Fill peppers and place on top of pan sauce.

Cook covered with foil in preheated 400 degree oven 20 minutes.

Remove foil top.

Add stuffed pepper topping.

Return to oven and bake 10 more minutes until slightly browned.

Stuffed Pepper topping

1 c panko

3 T melted butter

1-1/2 c grated mozzarella 

 

Serve with greens and butter beans.

Arugula Rutabaga and Mixed Greens

1 Peter 2:19

[19] For this is a gracious thing, when, mindful of God, one endures sorrows while suffering unjustly.

An ej original recipe!

2 c Arugula 

1 bag mixed greens

2 c Spinach 

1 qt. Chicken bone broth

1 medium Onion

3 T Sugar 

2 T roasted Garlic

1/2 t Cajun seasoning

2 T Bacon grease

3 T Pepper sauce

3 T Honey 

Salt and pepper to taste

1 small rutabaga, sliced 

Boil until greens are tender.

Serve with large white Butter beans and cornbread.

Goulash with a Twist

 

 

1 Peter 2:6

[6] For it stands in Scripture: 

    “Behold, I am laying in Zion a stone,

        a cornerstone chosen and precious,

    and whoever believes in him will not be put to shame.”

An ej original recipe!

1 T olive oil

1/2 of a diced chipotle in Adobo 

1 med onion, chopped

1 T roasted garlic

Sauté the above ingredients in oil.

When they are tender, add chicken, tomato concentrate, Worcestershire sauce.

1 lb ground Chicken 

When chicken is slightly browned add

3 heaping T Tomato sauce concentrate and 1 T Worcestershire sauce

Add the ingredients below to chicken mixture.

1 bay leaf

2 c beef broth

1 can diced tomatoes with Oregano, Basil and garlic

1-1/2 c small elbow macaroni 

Dash of Black Pepper

Simmer, covered for 20 minutes, stirring frequently to prevent sticking.

Remove bay leaf before adding cheeses.

Add cheeses last 10 minutes 

2 T spreadable cream cheese

1 c mozzarella 

1/2 c cheddar 

Swoon!

Puts hamburger helper to shame!

Mexican Pork Stew with Roasted Poblano, Potatoes, and Carrots

1 Peter [24] 

 

for 

    “All flesh is like grass

        and all its glory like the flower of grass.

    The grass withers,

        and the flower falls, 

    [25] but the word of the Lord remains forever.”

    And this word is the good news that was preached to you. 

An ej original recipe!

1 lb Stew meat 1/2 inch cut from shoulder, squeeze of fresh lime juice, toss in meat toss, set aside for 15 minutes 

Brown in Dutch oven in 2 T olive oil

1 qt chicken bone broth 

2 T masa, dissolved in warm broth and added the last 15 minutes 

Meat toss for pork

2 T Smoked garlic seasoning

1 t Mexican Oregano 

1/2 t Salt 

1/2 t Toasted cumin

2 T sugar

Mix together

1/2 of juice from fresh lime

Veggies 

1 Fire Roasted Poblano, diced 

1 Fire Roasted onion, chopped 

2 c sliced potato

2 c sliced carrots

Fresh cilantro and lime juice for finishing 

Serve over sticky rice with taco chips on the side

Poblano Leek Sauvignon Blanc Gravy over Chicken and Rice

1 Peter 1:8-9

[8] Though you have not seen him, you love him. Though you do not now see him, you believe in him and rejoice with joy that is inexpressible and filled with glory, [9] obtaining the outcome of your faith, the salvation of your souls.

An ej original recipe!

2 c reserved chicken and broth from baking bag chicken, set aside  *

1 c water

1 t Chicken base

*

https://aintnocookinglikemommas.blogspot.com/2023/10/baking-bag-chicken.html

1/4 c Leeks

1 small seeded diced Poblano, usually green but mature to red

2 T roasted Garlic

Sauté in olive oil, add 1/4 t chicken base seasoning

1/4 c Sauvignon Blanc

1/4 c spreadable cream cheese

Cornstarch slurry to thicken gravy

After sautéing veggies add chicken, broth and wine to skillet. 

Bring to light boil, add slurry.

Thicken.

Serve over sticky rice.

Serve with squash casserole and fried okra.