Andouille and Sausage Beer Queso for Two

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 14:31

    [31] 

    Whoever oppresses a poor man insults his Maker,

        but he who is generous to the needy honors him.

1/2 t olive oil

1/4 c Chopped Onions

1/4 of the pkg mild Sausage 

1 link mild Andouille, chopped 

 

Saute these above ingredients

Then add the ingredients listed below

Heat to thicken 

Garnish with green onion snips and pickled Jalapeño 

 

 

1 c Shredded Cheese( I used provolone and hoop

1/4 of the large Velveeta 

1/4 c Spreadable Cream cheese

1/3 c half and half

1/4 c Pale Beer 

Cajun seasoning to taste

Sugar to taste

Italian Grinder Pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 21:23

    [23] 

    Whoever keeps his mouth and his tongue

        keeps himself out of trouble.

Meat Pizza, thin crust(if you like all the Italian meats add those that are chopped)

Olive tapenade *

Baby Arugula 

Cook pizza according to directions 

Add additional meats if you want and drizzle with olive oil

After cooking, put a thin layer of tapenade on each pizza as you serve and add chopped baby arugula 

*

Olive Tapenade 

1 c diced Castellano olives

1/2 c diced fire roasted red peppers 

1 small Shallot, diced

1 T hot Greek peppers, diced

2 T capers, diced

2 T roasted garlic

Put in a mini food processor and pulse to dice.

Remove to a bowl.

Add:

1/4 c olive oil

2 T red wine vinegar

1 t sugar

1/2 t each of dried oregano, cilantro and basil

Stir and let flavors meld for at least an hour.

Date Raisin Nut Log

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 11:1-2

    [1] There shall come forth a shoot from the stump of Jesse,

        and a branch from his roots shall bear fruit. 

    [2] And the Spirit of the LORD shall rest upon him,

        the Spirit of wisdom and understanding,

        the Spirit of counsel and might,

        the Spirit of knowledge and the fear of the LORD.

200 g dates

100 g peanuts

100 g pistachios 

100 g almonds

100 g cashews 

100 g walnuts

50 g toasted sesame seeds

50 g raisins 

1 T butter

1 T Maple syrup 

Shredded coconut to roll log in if desired 

Melt butter in heavy bottom pan

Add dates and cook 3-4 minutes 

Stir in syrup, nuts and raisins 

Cook an additional few minutes until everything is combined and nuts are toasty

Transfer mixture to parchment sheet and knead to bring together 

Roll in coconut if desired 

Shape into log and rest for 2-3 fours until firm 

I cheated and put mine in freezer for 45 minutes 

Slice

Stand Mixer Sourdough Tangzhong Yeast Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 17:22

    [22] 

    A joyful heart is good medicine,

        but a crushed spirit dries up the bones.

1 1/2 t instant yeast

110 g warm whole milk (heated to 100F to 110F 

1 T sugar

2 large eggs 

3 1/2 T virgin olive oil

200 g sourdough discard

1 t salt

3 1/2 c bread flour or all-purpose flour

Tangzhong method for extra-soft rolls: Whisk 3 T flour (24g) and ½ c milk (120g) in a saucepan over medium heat until it reaches 149°F and thickens into a paste. Cool to room temperature

In the bowl of a stand mixer, add yeast, sugar and warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy

Stir by hand

If you keep your yeast in freezer, it can take 20 minutes to bloom

After bloom add eggs, oil, sourdough discard, fine salt, tangzhong and bread flour

Add flour a quarter at a time 

Hand mix

Mix together the ingredients with the dough hook or paddle

I used the paddle

Once a dough ball has formed, proceed to knead for 8 minutes

If using a stand mixer, use the medium speed

The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl

You know kneading is complete when the dough is smooth and elastic

Take out the dough hook and keep the dough in the bowl and cover it with plastic wrap

Let the dough rise for 45 to 60 minutes until the dough has doubled in size

Set in oven covered with light on

Once the dough has doubled in size, remove it from the bowl to a lightly floured parchment sheet

I kneaded mine a little  

Divide the dough into 12 equal pieces 

I stretched each cut piece and kneaded a little 

Create a roll out of each dough piece

Stretch and fold under and pinch 

Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball 

Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 large rolls.

Cover the rolls with plastic wrap for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back

If it bounces back fast, then proof for a bit longer

While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them

Once your rolls are ready, if you want to add an egg white wash, brush it lightly across the top of all of your rolls using a pastry brush

Bake the rolls at 350F for 15 to 20 minutes until golden brown on top

A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll

Allow the rolls to cool for 20 minutes before serving

I made sour honey butter to compliment these rolls 

 

Italian Style Mini Chicken Meatloaves with Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 15:28

    [28] 

    The heart of the righteous ponders how to answer,

        but the mouth of the wicked pours out evil things.

Loaves

2 lb ground chicken

½ c chopped onion

3 T roasted garlic, mashed

3 T panko

1 T Italian seasoning 

1/2 t jarred Calabrian peppers

1/3 c heavy cream 

1/3 c grated Parmesan cheese

1 t fine sea salt

½ t freshly cracked black pepper

Sauce

2 t olive oil

3 T roasted garlic, mashed 

1 T AP flour

1 c heavy whipping cream

1/2 c half and half

1/8 c Sauvignon Blanc 

1/2 c freshly grated Parmesan cheese

1 t Italian seasoning 

1/4 t fine sea salt

1/4 t sugar

Black pepper to taste

Preheat the oven to 375°F

Lightly grease a 8 count mini loaf pan

Combine the ground chicken, onion, peppers, seasonings, Parmesan, salt, black pepper, panko and cream

Mix

Portion and Bake

Sprinkle with additional Parmesan cheese if desired

Bake for 25-30 minutes or until the internal temperature reaches 165°F 

Remove from the oven and allow the meatloaves to rest in the pan for 5 minutes 

Cream Sauce

In a small saucepan heat olive oil

Add the garlic and sauté 

Stir in the flour and wine and cook for 1 minute 

Gradually add the creams while whisking constantly

Continue to cook until slightly thickened

Stir in the Parmesan cheese, sugar, pepper and salt 

Serve

Plate the meatloaves and spoon the warm cream sauce over each serving