Knock Off Taco Bell Ground Chicken Tacos

 

 

 

Psalm 94:19

    [19] When the cares of my heart are many,

        your consolations cheer my soul.

1 lb ground Chicken

1 c beef stock

1 T cornstarch 

1 envelope of Taco Bell seasoning

Salt to taste

Put in skillet and cook 15-20 minutes until done, mash the chicken while cooking to look like Taco Bell beef (we like to use chicken)

Crunchy Taco shells, heat according to pkg directions 

Toppings

Mild Taco Bell sauce

Chopped Tomatoes 

Chopped Lettuce

Sour cream 

Cheese (used smoked shredded Gouda) 

Homemade Chorizo Patties made with Fresh Ground Pork and Pork Belly Fat

 

 

 

 

Romans 8:37-39

[37] No, in all these things we are more than conquerors through him who loved us. [38] For I am sure that neither death nor life, nor angels nor rulers, nor things present nor things to come, nor powers, [39] nor height nor depth, nor anything else in all creation, will be able to separate us from the love of God in Christ Jesus our Lord.

An ej original recipe!

1 lb ground Pork 

1/4 c soft fat trimmed off pork belly

Grind in food processor to incorporate 

Seasoning mix

1 T ground Ancho/Pasilla chili spice

1 t salt

1/2 t black Pepper 

1 t brown sugar 

1 T smoked paprika 

1/2 t ground toasted cumin

1/2 t ground Mexican oregano 

1/4 t ground coriander 

1/4 t ground cloves

1 T mashed roasted garlic

1 t olive oil

1 T Apple cider vinegar 

Mix well into pork/fat mixture

Refrigerate for 1 hr to meld flavors

Freeze or cook

To cook frozen, add water into heated skillet until it thaws then fry weighted, covered with foil until crispy on outside

I made a breakfast croissant sandwich using this chorizo, Pepperoni, cheese and fried egg

Delicious 

Green Onion Chicken Meatballs in Mushroom Fresh Fennel Balsamic Gravy

Ecclesiastes 12:7

[7] and the dust returns to the earth as it was, and the spirit returns to God who gave it.

An ej original recipe!

Desired amount small egg noodles, cook set aside and reserve water

Green Onion Chicken Meatballs

1 lb ground chicken 

1 T mashed roasted garlic

1 t oregano 

1 t onion powder

1 t basil

1 t parsley

1 t Fennel seeds

1 t smoked paprika 

1 t salt

1 t black pepper

1/4 c diced green onions

1/4 t red pepper flakes 

1 t Honey

1 t Olive oil

Mix and refrigerate for 30 minutes to let flavors held.

Fry in clarified butter oil mixture.

Build gravy, ingredient below.

Gravy

Pan drippings from Meatballs 

2 c Beef stock

1/4 c Rhone red wine ( I love Cotes-du-Rhône from Costco)

1 t white balsamic vinegar 

1 t Worcestershire sauce

1/2 t salt

1/2 t black pepper

1/8 c chopped mushrooms 

1/8 c chopped Fennel 

Pasta water to the desired amount of gravy

Serve over noodles!

Air Fryer No Peek Chicken

Psalm 91:1-2

My Refuge and My Fortress

    [1] He who dwells in the shelter of the Most High

        will abide in the shadow of the Almighty. 

    [2] I will say to the LORD, “My refuge and my fortress,

        my God, in whom I trust.”

An ej original recipe!

Air Fryer Mode

375 degrees 

13x9 foil pan tightly covered with foil

40 minutes or until chicken pieces reach 165 degrees

1-2 boneless skinless chicken breast cut in half lengthwise and cut into 2-3 inch chunks (keep about the same size)

(This step isn't necessary but I brined my pieces in salt sugar water for 30 minutes before seasoning)

Sprinkle Kinder Wood fired seasoning on chicken pieces 

Set aside

1 qt of Rice ( I used sticky white rice I keep in freezer) it was thawed 

2 cups Chicken bone broth 

1/2 c diced Mushrooms 

DIY Shallot soup mix* or pkg of onion soup mix

1 can Cream if chicken soup

Dump rice in pan

Add mushrooms, soup, broth and stir to mix

Lay Seasoned chicken pieces on top

Sprinkle dry Shallot soup mix over rice and chicken 

Cover tightly, bake till chicken reaches 165 degrees, around 40 minutes 

Serve with tossed Salad 

* DIY Shallot dry soup mix

1 T dry beef broth seasoning 

1 T dried shallots

1/8 t onion powder

1/8 t garlic granules 

1/8 t celery seeds

1/8 t smoked paprika 

1/8 t coarse black pepper 

1/8 dried parsley 

Mix and set aside

Panang Curry Chicken and Shrimp over Stick Rice

Psalm 84:1-2

My Soul Longs for the Courts of the LORD

To the choirmaster: according to The Gittith. A Psalm of the Sons of Korah.

    [1] How lovely is your dwelling place,

        O LORD of hosts! 

    [2] My soul longs, yes, faints

        for the courts of the LORD;

    my heart and flesh sing for joy

        to the living God.

6 Chicken tenders, cut on diagonal into 1/4 inch thin pieces

10 Shrimp, cleaned and tail removed( I used frozen reds)

1 can un-sweet coconut milk(separate heavy thick cream from the thin liquid) reserve both

1 level Panang curry paste (this is spicy so adjust to your liking)

1 T brown sugar 

1/2 t Molasses 

Salt and pepper to taste

1 t basil, crush 

1/2 t kariff powder or a squeeze of lime

1/2 t anchovy paste( u can skip this)

1 T Soy sauce

1 onion sliced thin

2 c broccoli florets 

Melt the heavy thick cream in a large skillet or wok.

Add chicken pieces and cook 5 minutes.

Flip chicken to insure even cooking.

Add the Panang curry and mash into the melted cream.

Add all the seasonings, Soy, anchovy paste, and the veggies.

Cook 2 minutes, add shrimp, cook 2-4 minutes until shrimp is slightly tender.

Mine was frozen so it took 4 minutes. 

Serve over sticky rice along side egg rolls.