Chicken Meatball Spinach Manicotti covered with Parmesan Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 51:1-4

Create in Me a Clean Heart, O God

To the choirmaster. A Psalm of David, when Nathan the prophet went to him, after he had gone in to Bathsheba.

    [1] Have mercy on me, O God,

        according to your steadfast love;

    according to your abundant mercy

        blot out my transgressions. 

    [2] Wash me thoroughly from my iniquity,

        and cleanse me from my sin!

    [3] For I know my transgressions,

        and my sin is ever before me. 

    [4] Against you, you only, have I sinned

        and done what is evil in your sight,

    so that you may be justified in your words

        and blameless in your judgment.

1 pkg manicotti shells

Boiled 4 minutes in salty water, drained and set on parchment to cool

Reserve 1/4 c pasta water

Meat sauce

3 T butter

1 Leek, sliced  

2 T roasted Garlic 

1/2 t sugar

1/2 t Calabrian peppers, mashed

1/4 c fennel bulb, diced

Salt and pepper

1/4 c Sauvignon Blanc 

1 T fresh lemon juice

10 chicken Meatballs 

Sauté all veggies, all seasonings and peppers in butter

Add Meatballs, mashing into bits and cook until done

Add ricotta 

Turn off heat and stir until ricotta is melted

15 oz full fat ricotta 

2 c mozzarella 

Parmesan Cream

2 T butter

1 c heavy cream

1 c Parmesan  

1/8 c mascarpone 

1/4 c pasta water

1/2 t cracked black pepper 

Simmer until thickened 

Set aside

Using kitchen shears, cut down one side of manicotti 

Stuff with 2-3 T of meat sauce

Place open side down on a non stick sprayed 13x9 pan

It will take 2 pans

Using a ladle, spoon Parmesan Cream over each manicotti

Cover each manicotti with 

Shredded Mozzarella 

 

Bake preheated 400 degree oven for 20 minutes 

Serve and enjoy

Brined Lemon Pepper Fried Chicken Thighs

Isaiah 50:4

    [4] The Lord GOD has given me

        the tongue of those who are taught,

    that I may know how to sustain with a word

        him who is weary.

    Morning by morning he awakens;

        he awakens my ear

        to hear as those who are taught.

8 boneless skinless thighs

4 hour Brine 

1 qt water 

3 pieces Parmesan rind 

2 T kosher salt 

1 T sugar

2 T peppercorns 

2 medium lemons, cut in half

3 T roasted garlic 

2-3 bay leaves

2 T extra virgin olive oil

Boil 10 minutes

Cool down and add ice to speed cooling 

Using large container add chicken pieces and pour brine over 

Brine 4 hours but no longer

Dry chicken pieces with paper towels

Dredge

2 c AP Flour

1/4 c Cornstarch 

Salt and pepper 

1/2 t Onion powder 

1/2 t Garlic powder 

Dredge chicken pieces 

Bring 2 inches deep peanut oil in a small Dutch Oven

Heat to 350 degrees

Add 3-4 pieces at a time 

Fry till an internal temp of 170 

Sprinkle lemon pepper seasoning over pieces while hot

Peking Style Salmon

 

 

Isaiah 48:17

    [17] Thus says the LORD,

        your Redeemer, the Holy One of Israel:

    “I am the LORD your God,

        who teaches you to profit,

        who leads you in the way you should go.

 

 

 

Salmon cut into serving pieces squeezed with lemon ( I used 3 pieces from Sam's that were on a board) 

Thin slices of butter to cover top

Salt and pepper 

Cajun seasoning 

Bake 23 minutes at 425 degrees until temp is 145 degrees

Glaze sauce

1 T neutral oil

1 t Salt

1 t Chinese 5 spice 

1/8 c Hoisin 

1 t brown sugar

Mix and set aside

Brush on salmon pieces the last 10 minutes of baking.

Porchetta

 

 

 

 

 

 

 

Acts 2:21

    [21] And it shall come to pass that everyone who calls upon the name of the Lord shall be saved.’

Saw this on America's Test Kitchen!

6 lb. Boneless pork butt roast with a fat cap

Fresh herb mixture

3 T Dried fennel seed, grind into powder

1/2 c Fresh rosemary 

1/8 c Dried thyme

1 T black pepper

1 t kosher salt

1/2 c Olive oil

6 cloves roasted Garlic, mashed

Process to make a paste.

For a crisp fat cap add this seasoning:

1 t kosher salt

1 t black pepper

1/4 t baking soda 

Mix together.

Crisscross fat cap.

Cut into 2 roast.

Cut deep slits so they can be packed with herb paste.

Season roast with kosher salt.

Add paste into slits and and rub over roast.

Cut six lengths of kitchen twine.

Tie up roast.

Place on rack in a roaster pan, fat side up and refrigerate for at least  6 hours but you can leave it 24 hours.

Add fat cap seasoning.

Bake, fat side up, covered with foil 325 degrees for 2-1/2 hours. 

Temp should be 180 degrees. 

Remove foil and roast.

Drain off juices.

Turn oven up to 500 degrees.

Cut twine off roast.

Recover roast with foil.

Add foil to bottom of pan.

Bake for an additional 30 minutes until roast reaches 190 degrees.

Rest for 20 minutes before slicing.

Slice into thick slices and enjoy.

This was absolutely amazing!!!

Calabrian Hot Chili Chicken Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ephesians 2:20-22

[20] built on the foundation of the apostles and prophets, Christ Jesus himself being the cornerstone, [21] in whom the whole structure, being joined together, grows into a holy temple in the Lord. [22] In him you also are being built together into a dwelling place for God by the Spirit.

 

 

2 c Rotisserie chicken breast, shredded

2 t clarified butter

1 /4 c sliced Onion

2 T roasted Garlic

1/2 t Cajun seasoning 

Salt to taste

1/4 c Bell peppers 

1 t chicken base seasoning 

Pinch of red pepper flakes 

1/2 t mashed Calabrian peppers 

1 c spreadable Cream cheese 

1-1/2 c Milk

1/2 c pasta water

4 oz Angel Hair Pasta reserve 1/2 c pasta water, set aside

 

Saute veggies and seasonings in clarified butter. Add chicken.

Add cream cheese and melt.

Add milk and pasta water.

Saute then add pasta.