Psalm 105:7
[7] He is the LORD our God;
his judgments are in all the earth.
1 c shredded Cabbage
1/4 c diced Onion
1/8 c fresh Cilantro
3 Sliced radishes
1/4 c chopped Mango
Dressing
Squeeze Lime
1/8 c Mayo
1/8 c Honey
1 t olive oil
1 t apple cider vinegar
Whisk dressings ingredients together
Add to veggie/fruit mix
Set in fridge
Psalm 104:31-35
[31] May the glory of the LORD endure forever;
may the LORD rejoice in his works,
[32] who looks on the earth and it trembles,
who touches the mountains and they smoke!
[33] I will sing to the LORD as long as I live;
I will sing praise to my God while I have being.
[34] May my meditation be pleasing to him,
for I rejoice in the LORD.
[35] Let sinners be consumed from the earth,
and let the wicked be no more!
Bless the LORD, O my soul!
Praise the LORD!
Pork roast*
Taco shells
Corn or flour
Soft or hard
Smoky Sauce
6 Guajillo chilies, toasted, seeded and torn into 1/2 inch pieces ( i used 4 Guajillo, 1 California and 1 Ancho)
Place in bowl
Add 2 c hot water
Soak for 20 minutes
Reserve 2/3 c of liquid to make sauce
Add chilies, seasonings and liquid to blender and make a thick rich sauce
2 T roasted garlic
4-1/2 t kosher salt
2-1/2 t Mexican oregano
2 t Apple cider vinegar
1/2 t cracked black Pepper
1/2 t ground Clove
1/4 t cumin
Blend 3 minutes
Set aside
Remove flattened pork to bowl
Cover pork with sauce
Dutch oven ingredients
Small stoneware ramekin
3 c water
Can of Garbanzo bean, juice and all
3 sliced Potatoes
2 Carrots
1 small whole Onion
1 t roasted Garlic
2 Bay leaves
1/2 t Salt
Place ramekin in middle
Water, seasoning, beans and veggies around ramekin
Place small plate on top of ramekin
Sauced meat on plate
Heat on stove top to simmer
Cover
Place on bottom middle rack, in preheated 325 degree oven for 3 hours
Remove meat to cutting board
Slice to fit taco
Cover meat with 1/2 c of the juice
Fill tacos shells
Topping
Mango Radish Slaw
1 c shredded Cabbage
1/4 c diced Onion
1/8 c fresh Cilantro
3 Sliced radishes
1/4 c chopped Mango
Squeeze Lime
1/8 c Mayo
1/8 c Honey
1 t olive oil
1 t apple cider vinegar
Make and set in fridge
*1 (2 lb half butt pork roast) cleaned and trimmed, cut lengthwise into 3 slices, pounded to 1-1/2 inch thick for even cooking ( got mine at Aldi for 5 bucks)
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
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
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
