Honey Garlic Basil Shrimp

Psalm 99:2-3

    [2] The LORD is great in Zion;

        he is exalted over all the peoples. 

    [3] Let them praise your great and awesome name!

        Holy is he!

10-12 tiger shrimp, cleaned tail removed

1 t garlic salt

2 T cornstarch

3 T cooking oil

1 T rice wine

2 T chopped garlic

Rinse shrimp, dry shrimp

Sprinkle garlic salt over shrimp 

Toss

Sprinkle cornstarch over shrimp 

Sprinkle chopped garlic, oil and wine over shrimp

Toss

Set aside

Add these ingredients 

1/2 tsp salt

1/4 tsp ground white pepper

Heat a flat bottom pan

Add the shrimp to the pan in a single layer and let it cook for about two minutes without moving it around

Flip all the shrimp over when it turns golden and continue frying the other side

Once both sides are golden, remove the shrimp from the pan

Add 1/4 c water, 2 T Honey and splash of Mirin

Sauté 1 minute 

Add shrimp back

Add fresh basil over shrimp 

Serve with stir fried veggies and ramen noodles

Three Citrus Pineapple Salmon

Psalm 100:5

    [5] For the LORD is good;

        his steadfast love endures forever,

        and his faithfulness to all generations.

6 salmon fillets, lightly salt and pepper

Lightly sprinkle Cajun seasoning over Filets

½ c orange juice with pulp

¼ c fresh lemon juice

¼ c fresh lime juice

¼ c Pineapple preserves 

2 T roasted garlic 

3 T light Soy Sauce

¼ c brown sugar

Slurry

1 T Cornstarch

1 T Water

In a medium saucepan whisk together the juices and the pineapple preserves 

garlic, soy and brown sugar

Heat to a light boil

Remove

Make cornstarch slurry 

Add slurry to thicken glaze

Preheat oven to 425 degrees

Cover sheet pan with foil and then parchment 

Brush 1/2 of the glaze over Filets 

Cook 12 minutes 

Remove

Re glaze with the other half of glaze

Cook 11 minutes 

Serve immediately 

Fried Boiled Eggs

Isaiah 25:1

    [1] O LORD, you are my God;

        I will exalt you; I will praise your name,

    for you have done wonderful things,

        plans formed of old, faithful and sure.

A fun and unique way to enjoy a Egg as an appetizer!!

 

 

5 eggs boiled hard

Completely cool

Slice in half

Carefully remove yolk to medium bowl

To the hard boiled yolks add

2 T Mayo

1 t Dijon mustard 

1 T Sweet relish

Salt and pepper to taste 

Cajun seasoning on top for finishing 

Mix and set side to top fried egg white

To fry egg white

Bowl of flour

Bowl with one beaten egg 

Bowl with 

Toss white in flour then egg then panko

Do 3 or 4 at at time frying until lightly golden brown 

1-1/2 in deep peanut oil in small Dutch oven

Heat to 350 degrees

 

Slightly Spicy and Sweet Jalapeño Cornbread

Psalm 85:7

    [7] Show us your steadfast love, O LORD,

        and grant us your salvation.

1 c AP flour

1 c yellow cornmeal

1 t baking powder

1/2 t baking soda

1/4 c light brown sugar

1 t salt

1/2 c unsalted butter , melted and slightly cooled

1 c buttermilk

2 T honey

2 eggs, beaten

1-2 fresh jalapeño peppers, seeded and chopped 

1 heaping c shredded cheddar cheese blend 

Dry 

Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.

Wet 

In another bowl, mix together the melted butter, buttermilk, and honey until well combined. 

Whisk in the eggs.

Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. 

Do not over mix; it's okay if there are a few lumps.

Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Mushroom Meatloaf with Caramelized Onion Gravy

 

 

 

Psalm 98:2

    [2] The LORD has made known his salvation;

        he has revealed his righteousness in the sight of the nations.

1 lb each ground chicken and ground pork

1 c button Mushrooms cooked and strained

Salt and pepper

1/4 c melted butter

1/4 c buttermilk

Salt and pepper

1/4 c panko

1/4 c Italian cheese blend

1/4 c chopped shallots 

1 t Worcestershire sauce

Caramelized onion gravy

1 Onion, sliced

1/2 c water

1/4 t salt and pepper

1 T butter

Pinch of baking soda

Stir

Cover

Cook 8 min, covered 

Cook 7 min, uncovered

Add beef stock

Simmer 

Thicken with slurry