Stove Top Creamy Potatoes and Leeks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Acts 17:26-28

[26] And he made from one man every nation of mankind to live on all the face of the earth, having determined allotted periods and the boundaries of their dwelling place, [27] that they should seek God, and perhaps feel their way toward him and find him. Yet he is actually not far from each one of us, [28] for 

    “‘In him we live and move and have our being’;

    as even some of your own poets have said, 

    “‘For we are indeed his offspring.’

 

Thanks ATK!!

Ingredient list

4 c Leeks, chopped into 3/4 inch links and cleaned

3 c Yukon Gold potatoes cut 1/4 inch chunks

Salt 

Pepper

Panko

Gruyere cheese

Chicken stock 

Heavy cream 

Sauvignon Blanc 

Fresh chopped thyme

1/2 c panko toasted in 2 T butter with 1/2 t salt

Set aside

2 T butter heated in skillet 

Add Leeks 

1/4 t salt

Cook with lid on 6 minutes 

Stir once

Add 

1-1/2 lb Yukon cut into 1/4 inch chunks

Stir

Add 1-1/2 c chicken stock

1/4 c Sauvignon Blanc 

1/4 t salt

Stir

Bring to vigorous boil

Place lid on

Cover, cook 25 minutes until fork tender

Add 3/4 c heavy cream

1/2 t pepper

Cook additional 4-6 minutes 

There will be a thickened sauce 

Add 2 oz grated Gruyere cheese

Add toasted panko

Add chopped fresh thyme 

Serve

Slightly Spicy Delicious Vegetable Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 25:4-5

    [4] Make me to know your ways, O LORD;

        teach me your paths. 

    [5] Lead me in your truth and teach me,

        for you are the God of my salvation;

        for you I wait all the day long.

Large Dutch Oven

1 T Bacon grease

1 Leek, sliced

1/4 c Celery

1 T roasted Garlic 

1 carrot, sliced thin

1 c Red cabbage, sliced thin

2 c Green cabbage, sliced thin

Stir fry the above ingredients in the oil until tender

De-glaze pan

1/4 c Sauvignon Blanc 

Add

2 Yukon Gold potatoes (microwaved)

1 T each Beef and Chicken base seasoning 

2 large tomato (fire roasted, peeled and chopped 

3 Campari tomato (fire roasted, peeled and chopped 

1/2 c frozen green peas 

1-2 t sugar

1/4 c ketchup 

2 T sweet chili Thai sauce

1/2 t Cholula 

1/2 t horseradish 

1 t Italian seasoning 

Salt and pepper to taste 

Serve with sour cream Cornbread Muffins *

 

https://aintnocookinglikemommas.blogspot.com/2026/02/sour-cream-cornbread-muffins.html

 

Sour Cream Cornbread Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 143:8

    [8] Let me hear in the morning of your steadfast love,

        for in you I trust.

    Make me know the way I should go,

        for to you I lift up my soul.

Preheat oven 350 degrees

Use lower middle rack

Put oil in bottom of each one of the 12 count muffin pan

Add to oven while it heats

Mix

1-1/2 c self rising cornmeal 

1 c full fat sour cream

1 T Honey 

2 eggs

2/3 c canola oil

Using a 1/3 c measure, add to each muffin opening 

Bake 30 minutes 

Crispy deliciousness !!

I made vegetable soup and it was so good with these Cornbread muffins

A&P Grocery Store Spanish Bar Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 24:1

A Psalm of David.

    [1] The earth is the LORD’s and the fullness thereof,

        the world and those who dwell therein,

3/4 c black raisins 

1/2 c Milk

1 t Bourbon 

Heat, stir and soak

1 c toasted walnuts, chopped

Set aside

Sift dry ingredients 

1 c bread flour

1 c cake flour

1 c white sugar

1/2 c dark brown sugar 

2 T cornstarch 

1/4 t Salt

1 t baking soda 

1/2 t baking powder

2 t Cinnamon 

1 t nutmeg

1/2 t Allspice

1/2 t Ginger

1/2 t cloves

Sift twice

Wet ingredients 

3 Eggs room temp, beat then add rest of ingredients 

3/4 c Canola Oil

3 T Molasses 

2 t Vanilla 

3 t Almond extract 

Beat 2 minutes 

Make a well in middle of dry ingredients 

Using a spatula fold in ingredients 

Add milk mixture/raisins, egg mixture and nuts

Rest 5 minutes 

Split equally between pans

Bake preheated oven 

325 degrees 30-35 minutes 

Bread (8-1/2 x 4-1/2) pans, greased and lined with parchment 

Cool on wire rack

Frost

Frosting

2-1/4 c Confectioners sugar

1/3 c Crisco

1 t Vanilla extract

1/16 t Almond extract

2-3 T heavy cream

Beat till thickened 

Wine Braised Chicken Thighs with Fennel and Onions

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 38:22

    [22] Make haste to help me,

        O Lord, my salvation!

7-8 chicken thighs, bone in skin on ( salt and pepper according to your taste) I used Boneless skinless cause that's what I had

1 t bacon grease

1 c chopped Onion

1 c sliced fennel bulb

2 t roasted garlic 

1/4 Sauvignon Blanc

1/2 c olives(Castelvetranos)

Pinch of red pepper flakes 

4 thin strips of lemon peel

1-2 t sugar

1 bay leaf

1 t dried thyme

1 c Chicken stock

Sear chicken on medium heat in bacon grease 6 minutes without flipping 

Flip then 1 minute

Remove to plate

Add onions and fennel, sauté on medium low heat until tender

Add herbs, sugar, olives, pepper flakes, lemon peels, sauté 1 minute

Add wine sauté 1 minutes

 Add stock sauté 3 minutes 

Place in preheated 375 oven for 15 minutes uncovered till chicken reaches 175 degree

Put under broiler for 5-10 minutes to brown