Black Pepper Gouda Soft Fluffy Scones

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 11:18-20

    [18] And you will feel secure, because there is hope;

        you will look around and take your rest in security. 

    [19] You will lie down, and none will make you afraid;

        many will court your favor. 

    [20] But the eyes of the wicked will fail;

        all way of escape will be lost to them,

        and their hope is to breathe their last.”

2 c AP flour

1/4 c sugar

1 T baking powder

1/4 t salt

1/4 t coarse black pepper 

1/4 dried chives

1 c shredded Gouda cheese 

1/2 cup cold butter (1 stick put in freezer while oven preheats)

5-6 T milk 

1 T fresh lemon juice

2 T whole psyllium husk

2 eggs, beaten

Coarse Black for sprinkling

In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt.

Place butter in freezer.

Grate the cold butter.

Using fingertips, gently rub butter until it is covered with flour.

Do not over work just till combined.

Add cheese and chives.

In a separate bowl, combine the milk with lemon juice and let it stand for a minute or so. 

Then beat eggs.

Add fiber.

Add the wet mixture to the flour and butter mixture.

Use a fork or spoon to roughly bring the dough together.

Divide the dough into 2 equal portions; then, on a lightly floured work surface, press each section into a 4-5" circle (about 1" thick). 

Cut each into quarters, and place the cut scones onto a parchment lined baking sheet.

Brush with egg white.

Bake at 400 degrees F for 12-15 minutes on middle bottom rack until the edges are just lightly golden and the scones are nicely risen.

Sprinkle with black pepper.

Instant Pot German Pork Chops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 12:10

    [10] In his hand is the life of every living thing

        and the breath of all mankind.

5 minutes pressure cook time 

10 minutes quick release

Done temp 160 degrees

4 boneless 1/2 inch thick pork chops, seasoned 

2 T olive oil

2 c Kraut, squeezed dry

3 Apples, peeled and cut into slices 

1/2 c Beer

1 c Apple cider

1/4 c sugar

1 bay leaf

Chops seared in oil

Remove

Add beer scrape bits off bottom 

Add juice, apples, sugar and bay leaf

Cook 2 minutes on sear 

Add chops back 

Set cook time to 5 minutes 

Bring up pressure

Cook

Do a 10 minutes release

Serve

Top cooked chop with kraut Apple mixture 

Special Occasion Golden Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 10:4-9

    [4] Have you eyes of flesh?

        Do you see as man sees? 

    [5] Are your days as the days of man,

        or your years as a man’s years, 

    [6] that you seek out my iniquity

        and search for my sin, 

    [7] although you know that I am not guilty,

        and there is none to deliver out of your hand? 

    [8] Your hands fashioned and made me,

        and now you have destroyed me altogether. 

    [9] Remember that you have made me like clay;

        and will you return me to the dust?

2 c sticky Cooked Rice

6 large Egg Yolks, divided

1 T Cooking Oil

1 c Peeled Shrimp

1 T White Wine 

1/3 c Celery, mince

1/3 c Onion, mince

1/3 c Carrot, mince

1/4 t Ground White Pepper, to taste

1 t Salt, To Taste

1 t Lemon Juice, to taste

1 t Green Onion, chopped

Begin by mincing the celery, onion, and carrots. Set aside.

 

In a separate bowl, combine the cooked rice with 3 egg yolks. Mix thoroughly by hand until the rice is well-coated with the egg yolks.

 

Cooking the Shrimp: Heat a wok or large frying pan over medium- high heat and spray with cooking oil. Add the peeled shrimp to the wok and stir-fry briefly. Pour in the white wine to eliminate any odor, continuing to stir-fry until the shrimp turn pinkish in color.

Stir-frying the Rice: Add the rice and egg yolk mixture to the wok with the shrimp. Stir-fry the mixture, breaking up any clumps of rice with the back of your spatula. Flatten the rice to ensure it’s in contact with the base of the cooking pan for even cooking. Now, add the minced celery, onion, and carrots to the wok, followed by the white pepper, salt, and a squeeze of lemon juice. Stir well to combine all the ingredients.

 

Create a well in the center of the rice mixture and pour in the remaining 3 egg yolks. Stir quickly to distribute the egg yolks throughout the rice, cooking until they are just set.

 

Toss in the chopped green onions and give the mixture a few more stirs to combine.

 

Taste the fried rice and adjust the seasoning with additional salt, white pepper, or lemon juice if needed.

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