Fiber Enriched Pumpkin Pancakes with Whipped Pumpkin Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 9:25

    [25] “My days are swifter than a runner;

        they flee away; they see no good.

Wet ingredients 

1-1/2 c buttermilk 

1 c pumpkin purée

1 large egg

2 T melted butter

Dry ingredients 

2 c AP flour

1/4 c brown sugar

2 t baking powder 

1 t baking soda 

1 T pumpkin pie spice

1/2 t salt

Mix wet ingredients 

Whisk dry ingredients together 

Combine

Batter will be thick

Fry in clarified butter

Serve with whipped pumpkin butter

Whipped pumpkin butter

1 c softened butter

1/8 c spreadable cream cheese

1 t cinnamon

1/2 t pumpkin pie spice 

1/4 c pumpkin purée 

1/4 c Honey

1 t vanilla extract 

Whip with hand mixer 

Refrigerate 

Chestnut Leek Fennel Stuffing Topped With A Roasted Chicken Thigh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 8:5

    [5] If you will seek God

        and plead with the Almighty for mercy,

 

 

5 boneless skinless Chicken thighs 

Drizzle with olive oil

Season

Squirt with lemon juice

Sear in olive oil

Seasoning for chicken 

1 t Salt

1 t Pepper 

1 t Smoked paprika 

1 t Garlic granules 

1 t Onion powder 

1 t Thyme

1 t Rosemary

1 t Oregano 

Reserve 1 T for bread crumbs 

Stuffing ingredients 

Publix bakery Italian loaf (10 slices) chopped

bread crumbs tossed in olive oil

1 T seasoning 

Toast and set aside

1 toasted croissant, chop and set aside

Mix together 

Veggies cooked in 2 T butter

Seasoning for stuffing

1/2 t Thyme 

1/2 t Rosemary 

1 T fresh Sage

1/2 t Oregano 

Add in veggies

1sliced small Onion

1/4 c Leeks

1/8 c celery 

1/8 c chopped chestnuts(these are roasted) 

1/8 c chopped mushrooms 

Sauté until tender

Add 

1/8 c Sauvignon Blanc 

1/4 c half and half

1 -1/2 c chicken stock

This makes the gravy sauce for stuffing 

Reserve 1/8 c for top of thighs

Mix gravy into bread crumbs 

Spray nonstick in 13x9 Casserole pan

Stuffing should be pretty wet but not gooey

Place a good handful of stuffing in 5 spots

Lay thigh on top and slightly mash down

Air fry preheated 375 degree for 25 minutes or until Thighs are 165 degrees

Last 10 minutes spoon remaining gravy over thighs

Toasted Tortilla Smashed Ground Chicken Burger

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just fold over and you have a thin patty double meat burger!

These were so good!!

Job 7:17

    [17] What is man, that you make so much of him,

        and that you set your heart on him,

1-1/2 lb Ground Chicken season with steak seasoning (roll into 6 little bigger than  golf ball size)

6 (6 inch size) flour tortillas 

Swiss Cheese slices

Yellow mustard 

Sliced onions

Dill pickles slices

Large skillet drizzled with olive oil

Heated to medium 

Place ball of meat in middle

Lay foil sheet on top

Place hamburger press on top and smash meat ball flat

Cook 1 minute

Flip

Cook 1 minute

Add tortillas on top of meat, toast until tortillas gets browned flip and add your favorite slice of cheese

Top with toppings 

Two Pepper Lemon Chicken and Spinach Pappardelle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 8:23-24

[23] He said to them, “You are from below; I am from above. You are of this world; I am not of this world. [24] I told you that you would die in your sins, for unless you believe that I am he you will die in your sins.”

8 oz pkg Pappardelle nest, cook al dente, drain and set aside( reserve 1 c pasta water)

1 shredded Rotisserie chicken breast

1/2 c mascarpone 

2 T fresh lemon juice

2 T olive oil

2 T Dried thyme 

1 t dry chicken base

1 c Parmesan 

1 t coarse Kosher salt

1 t white pepper

1 t black pepper 

2 c spinach 

1/2 c chopped Leeks

1 T roasted garlic 

1/2 c Half and half 

1/4 Sauvignon Blanc 

1 c pasta water 

Sauté garlic and Leeks in olive oil until tender

Add wine, lemon juice, mascarpone and seasoning

Sauté 3 minutes 

Add pasta water, half and half, chicken and spinach 

Sauté 1-2 minutes until slightly thickened , add cheese 

Cut off heat

Using tongs, swirl in pasta

Serve with salad and bread

Knock Off Cranberry Jalapeño Dip

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 4:17-19

    [17] ‘Can mortal man be in the right before God?

        Can a man be pure before his Maker? 

    [18] Even in his servants he puts no trust,

        and his angels he charges with error; 

    [19] how much more those who dwell in houses of clay,

        whose foundation is in the dust,

        who are crushed like the moth.

Knock Off Dip found at Costco!

6 ounces (about 1 1/2 cups) fresh cranberries( wash and pick out damaged) 

2 green onions

1 small jalapeño

⅓ cup granulated sugar

2 to 4 tablespoons fresh cilantro (small handful)

1 tablespoon fresh lime juice

 Pinch of salt

16 ounces cream cheese, softened

¼ cup sour cream

1 tablespoon heavy cream

 Additional fresh cranberries for garnish, optional

In a food processor or blender, pulse the fresh cranberries until coarsely chopped.

Trim the root end of the green onions and coarsely chop the green and white parts. Add to the food processor or blender.

Cut off the stem of the jalapeño and slice the pepper in half. Remove seeds if desired (keeping them in adds more heat). Coarsely chop and add to the food processor or blender.

Add sugar, cilantro, lime juice and salt to the food processor blender and pulse until the ingredients are finely chopped. Scrape the relish into a covered container and refrigerate for 2 to 4 hours (or up to 24 hours) so the flavors develop and sugar dissolves.

With a handheld or electric stand mixer, whip the cream cheese until very light and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sour cream and heavy cream and mix for another 1 to 2 minutes until well-combined and exceptionally creamy.

Drain the excess liquid from the refrigerated cranberry relish (important so the dip isn't runny!). Add 2/3 cup of the relish to the whipped cream cheese and mix on low speed until evenly combined.

Transfer the cranberry dip to a serving bowl and top with additional cranberry relish and fresh cranberries, if desired. Serve with crackers or baguette slices.