Sheet Pan Crispy Hash Browns

Psalm 22:11

    [11] Be not far from me,

        for trouble is near,

        and there is none to help.

4 c peeled and grated potatoes

2 T butter

1 T olive oil

½ t kosher salt

½ t black pepper

½ t chili powder

½ t garlic powder

½ c grated Parmesan

Line a sheet pan with parchment paper and preheat oven to 400 °F.

Peel and grate potatoes until you have 4 cups (about 2 potatoes). 

Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. 

Use a colander.

Drain and rinse a second time. 

Drain off as much water as you can.

In a microwave safe bowl, combine butter, oil, and spices. 

Microwave on high for 30 seconds to melt butter. 

Stir spice mixture into potatoes along with grated Parmesan cheese. 

Stir well.

Spread potatoes out on sheet pan in a single, even layer. 

Shoot for 1/4 inch thick.

Place sheet in a preheated oven on the bottom rack for 13 minutes. 

When edges of hash browns are browning lightly, move sheet pan to the very top rack. 

Bake for another 8 minutes so top can crisp up. 

Don’t stir the potatoes!

Watch carefully because they will burn!

Serve

White Wine Chicken Pot Pie

Psalm 19:14

    [14] Let the words of my mouth and the meditation of my heart

        be acceptable in your sight,

        O LORD, my rock and my redeemer.

2 pie shells non frozen (in the biscuit isle)

2 c Rotisserie chicken breast, shredded or chopped 

350 degrees 40-45 minutes

Cook bottom crust 

Set aside

Veggies

1/4 c Onion

1/4 c Leeks

1/4 c Celery

1 Carrot, diced 

1/4 c frozen English Peas (green sweet)

1/4 c cooked potatoes, chopped

3 T Butter

3 T flour

2 T chicken base seasoning

1 t soffritto, dried

1/2 t each Rosemary, thyme, Sage

1/4 c Sauvignon Blanc

2 c half and half 

Sauté veggies in butter

Add seasonings, herbs and flour 

Sauté until flour is dissolved 

Add wine and sauté 

Add cream and sauté 

Set aside

Lay bottom crust in pan, pierce with holes Bake 20 minutes

Fill crust

Top with other crust

Clip vents in middle

Brush with beaten egg

3 T flour

2 T chicken base seasoning

1/2 t black pepper

1/2 t salt

1 t soffritto, dried

1/2 t each rosemary, thyme, sage

1/4 c Sauvignon Blanc

2 c half and half 

Grilled Veggie Couscous Salad

 

 

 

 

 

 

 

 

 

 

Isaiah 55

⁶ “Seek the Lord while he may be found;
    call upon him while he is near;
⁷ let the wicked forsake his way,
    and the unrighteous man his thoughts;
let him return to the Lord, that he may have compassion on him,
    and to our God, for he will abundantly pardon.

1 box Roasted Garlic Couscous prepared according to box directions 

Set aside

Roasted veggies

1/4 c sliced sweet Onion

3 Green onion cut into 2 inch links

1 c Roasted red bell peppers 

1 zucchini, chopped

1 t olive oil

Sauté veggies in oil

Toss in 1/8 c Olive Garden Italian dressing

Set aside

1 c sliced Castelvetrano olives

1 c dried cranberries 

To serve 

Drizzle olive oil and Olive Garden Italian dressing

Parmesan Crusted Roasted Chicken

 

 

 

Romans 7:18

[18] For I know that nothing good dwells in me, that is, in my flesh. For I have the desire to do what is right, but not the ability to carry it out.

Air fry 425 degrees for 16-18 minutes 

1 chicken breast, cut 5-6 (thin) slits across the short sides of breast (these slits will hold the Parmesan mixture)

1/2 t oil

1/2 of a lemon juiced

Salt and pepper to taste

Grease with oil

Squirt with lemon

Season breast with salt pepper mixture 

Set aside

Prepared 15 minutes before needed

1/4 stick softened butter

1/4 c Parmesan 

1/4 c panko

1 t Horseradish 

Mix and set aside in fridge for 15 minutes 

Fill slits with Parmesan mixture 

Bake according to directions above

Mertie's Beef Vegetable Soup

 

 

2 Timothy 3:15-16

[15] and how from childhood you have been acquainted with the sacred writings, which are able to make you wise for salvation through faith in Christ Jesus. [16] All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness,

This is the soup of my childhood

My grandmother made this soup 

 

4 c Chuck roast cut into 1 inch chunks and trimmed of some of the fat

1 T Olive oil

1/4 c Leeks

1/4 c Onions

1/8 c Celery

1 T roasted Garlic

2 T  Beef base seasoning 

1/2 t coarse Pepper

1/2 t Cajun seasoning 

Using a Dutch oven, heat oil

Sauté the above veggies and meat in oil until meat turns light brown

Add 2 c water

Put lid on and bring to light boil

Turn to simmer and go 45 minutes 

Add these ingredients 

1 T Worcestershire sauce

1 t Apple cider vinegar 

2 T tomato concentrate

1 t sugar 

Qt. Beef bone broth

1 large carrot, sliced thin

1 large potato, chopped 

1/2 c small macaroni noodles

1 ear of sweet corn shaved off cob

1 c Spinach 

2 c Cabbage, chopped 

3 large whole fresh tomatoes, peeled and chopped 

Bring back to a light boil 

Turn to simmer and cover

Cook 30 more minutes or until beef is tender

Serve with cornbread