Creamy German Cabbage and Smoked Sausage Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 46:10

    [10] “Be still, and know that I am God.

        I will be exalted among the nations,

        I will be exalted in the earth!”

2 T butter

1 onion , chopped

1 large carrots, chopped 

1 rib celery, chopped

1 T roasted garlic 

2 c shredded cabbage

1 microwaved potato cut into cubes

1 stick smoked sausage cut into thin rounds 

1 t dried thyme

1 salt

1/2 t freshly ground black pepper

1 t tarragon 

1 T AP flour

1 bay leaf

1 qt chicken bone broth

1/2 qt water

1 T chicken base

1 cup heavy cream

1 t chopped parsley 

 

Melt the butter in a Dutch oven

Add the veggies and seasonings.

Stir in the flour and cook for 5 minutes. Stir in the chicken broth, chicken base and add the bay leaf. 

Bring to a light boil, reduce the heat to medium, cover, and simmer for 30 minutes.

Stir in the cream.

Add salt and pepper to taste. 

Discard the bay leaf.

Add the parsley.

Peking Roast Chicken Breast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deuteronomy 4:7

[7] For what great nation is there that has a god so near to it as the LORD our God is to us, whenever we call upon him?

2 chicken breast 

1 T neutral oil

1 t Salt

1 t Chinese 5 spice 

1/8 c Hoisin 

1 t brown sugar

Mix

Brush chicken 

375 degrees on sprayed non stick rack in foil covered sheet pan middle rack

Done temp 165 degree 

Around 40 minutes

Broil until lightly crispy

Bolillo Dough Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 46:1

God Is Our Fortress

To the choirmaster. Of the Sons of Korah. According to Alamoth. A Song.

    [1] God is our refuge and strength,

        a very present help in trouble.

3-3/4c AP flour

2 T yeast (3 packets active dry)

1-1/4 c warm water

1/4 c olive oil

5 T sugar

1 beaten egg

1-1/4 t kosher salt

Add 2 T of yeast to 1.25 cups of warm water. Whisk 5 T of sugar and 1/4 c olive oil.  Let sit for 5-10 minutes.

Add 3.75 cups flour, 1-1/4 t salt, and 1 egg. Mix with a spatula and then place onto a parchment sheet on counter.  Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.

Using spatula cut into ten equal parts. 

Then half the ten to get twenty rolls.

Roll into balls.  

Cover with sprayed parchment and towel and let rise for 20-30 minutes. Using kitchen shears, snip a lengthwise deep slit on the roll top just before baking. 

Bake preheated oven for 13-15 minutes at 425 degrees until lightly browned.

Place butter pat in slit.

Krystal Burger Knock Off Ground Chicken Sliders

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:15

    [15] I will meditate on your precepts

        and fix my eyes on your ways.

Taste just like a Krystal burger!

Large sheet pan covered with foil

Spray with non stick

1 & 1/2 lb ground Chicken(I used Aldi)

1/2 T dill pickle juice

1 pkg dried onion soup(I used Aldi)

3 t dried onions

Pinch each of black pepper, salt, celery salt, onion powder

1 t creamy peanut butter

1/4 c milk

1 medium sweet onion, finely diced

Scatter half of onions on sprayed foil pan

Reserve other half for top of patties 

Yellow American cheese slices

12 pkg Dinner rolls(I used brioche from Aldi) I trimmed out some of the roll for less bread and froze the scraps for bread pudding)

Whisk peanut butter into milk until smooth (I used honey peanut butter)

Set aside

To the chicken add 

Add dried spices, pickle juice, dried soup, onions and milk peanut butter mixture 

Make 2 piles of meat

Pat out onto onion laced foil lined and sprayed pan into a rectangle shape

Using a pizza cutter, cut 6 patties out each meat mound

Make 5 thumb holes in each patty to stop shrinkage 

Add other half of onions

Bake 15 minutes lightly covered at 375 degrees

Uncover then bake 10 more minutes 

Turn off oven

Remove from oven and top with cheese

Bake 5 minutes, residual heat will melt the cheese

Remove and flip over,  add bottom bun

Serve and enjoy

Braised Beef Shank and Calabrian Pepper Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 44:20-22

    [20] If we had forgotten the name of our God

        or spread out our hands to a foreign god, 

    [21] would not God discover this?

        For he knows the secrets of the heart. 

    [22] Yet for your sake we are killed all the day long;

        we are regarded as sheep to be slaughtered.

 

 

2 beef shanks

Light Meat tenderizer 

Light Salt and pepper

1 t olive oil

Sear shanks in 1 t of oil in Dutch Oven

1 diced Carrots 

1 diced Onion

1 rib diced Celery

2 t roasted Garlic 

1 t Thyme

1 t olive oil

Sauté veggies and add seared beef shank

1/4 c Rhine wine

1 c beef stock

1/4 c water

Add to Dutch oven.

In a preheated 350 degree oven, cook covered 2 Hours

To finish 

Remove bone

Add 1/2 t Calabrian pepper ( very hot)

Add 1/4 c heavy cream and 1/2 t sugar 

Stir and serve over mashed potatoes