Creamy Spicy Black Pepper Queso Mac and Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 An ej original recipe!

Psalm 121:2

    [2] My help comes from the LORD,

        who made heaven and earth.

Pasta of your choice( I used a mixture of pastas) equivalent to small box of pasta 1 lb 

Cook al dente, drain and set aside

Queso Cheese Sauce

1 c Queso cheese dip

1-1/2 c Velveeta, cubed 

2 slices each of sharp cheddar, chipotle pepper Jack cheese and Colby jack 

1 c - 1 1/2 c half and half 

Melt cheese on simmer, stirring often

Place drained pasta in 13x9 pan

Add cheese Queso sauce and stir

Sprinkle with coarse black pepper

Cover 

Air fry 325 degrees for 20 minutes, stir once

Stir half way through 

Sourdough Discard Dutch Baby

 

 

 

 

Psalm 119:160

    [160] The sum of your word is truth,

        and every one of your righteous rules endures forever.

6 large eggs at (room temperature)

1 ¼ c all-purpose flour

1 c sourdough discard at (room temperature)

1 c milk( room temperature)

¼ c granulated white

1 ½ t vanilla extract

½ t kosher salt

3 T unsalted butter

Add the 6 large eggs to a blender and blend for about 30 seconds until light and foamy. 

Add the 1 ¼ c AP flour, 1 c sourdough discard, 1 c milk, ¼ c granulated white sugar, 1 ½ t vanilla extract, and ½ t kosher salt to the blender and blend for an additional 30 seconds until smooth. 

Allow the batter to rest for 10 minutes.

Move the oven rack to the lower third of the oven. 

Melt the 3 T butter on the stove top over medium-low heat in a Dutch oven.

Pour the batter into the center of the pan and place in the oven. 

Set the oven to 375°F.

Bake for 30-35 minutes until the edges are golden brown and the center is just beginning to color. 

Do not open the oven while baking.

Serve warm with your favorite toppings.

Leftover Chicken Chimichanga Beef Burrito Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 19:14

    [14] Let the words of my mouth and the meditation of my heart

        be acceptable in your sight,

        O LORD, my rock and my redeemer.

An ej original recipe!

1/2 of a leftover chicken chimichanga, chopped

1/2 of a leftover beef burrito, chopped

2 c chicken stock

1 t toasted Cumin

Leftover rice, beans, lettuce, salsa, sour cream, guacamole and cheese Queso 

Place in pot and simmer 10 minutes

The tortillas make sort of dumplings 

Serve with crispy tortillas chips

Dutch Oven Pork Shawarma

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 119:147

    [147] I rise before dawn and cry for help;

        I hope in your words.

1/2 inch Thick slices of Pork butt to fit your Dutch Oven ( mine took 7 slices cut from a half pork butt from Aldi)

Cover pork pieces in rub

Refrigerate 3 hrs or overnight 

Rub

2 T kosher salt

1 t black pepper

1 t brown sugar

1 t smoked paprika

1 t cumin

1 t Hungarian Paprika

Mix and cover pork pieces

Remove pork from fridge

Preheat oven to 300 degrees 

Cook for 2-2 1/2 hours 

Shredded or chop pork

Prepare Dutch oven 

Set ramekin in middle 

Add 1 cup of chicken stock

Fit a plate on ramekin, leaving an inch opening all the way around

Stack seasoned pork on plate 

Heat to light boil

Cover 

Place in oven

To serve

Lightly heat Naan bread

Add meat

Add lettuce, onions and tomatoes 

Add Tzatziki sauce

Tzatziki sauce

1/2 of a English cucumber, diced

1/4 c diced onion

Salt and pepper

1/2 lime, juiced

1 T Roasted garlic

1/4 c Mayo

1 c full fat Yogurt

Make at least 1 hr ahead to let flavors bloom!!

Pickle Juice Buttermilk Brined Fried Chicken Slider

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:133

    [133] Keep steady my steps according to your promise,

        and let no iniquity get dominion over me.

An ej original recipe!

Chicken pieces( I used Boneless skinless thighs)

Slider buns ( I used steakhouse brown bread rolls) 

Dill pickles

Spicy Cheese slices

Mustard Mayo BBQ sauce mix 

Brine 

1-1/2 c dill pickle juice

1-1/2 c buttermilk

2 T Cholula hot sauce

2 T BBQ dry rub

Stir

Add chicken pieces 

Marinate overnight or 3 hours in a covered bowl