Gorgonzola Chicken

                                                                                                                      

Psalm 33:6 By the word of the LORD were the heavens made, their starry host by the breath of his mouth.

2 cups heavy cream

1/4 pound Gorgonzola cheese

2 pounds fresh spinach, cleaned and stemmed

4 skinless and boneless chicken breasts

Salt and pepper to taste

Flour to dredge the chicken, about 1/2 cup

2 tablespoons olive oil, more as needed

1 teaspoon chopped garlic

1 cup shredded mozzarella cheese, preferably whole milk

1/2 cup grated Parmigiano-Reggiano cheese

Chopped parsley, for garnish

 In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Blanch the spinach to bring out the color, then drain and shock in ice water. Drain again, pressing out all excess water. Set aside. Pound the chicken to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, dredge in flour. In a large sauté pan over medium-high heat, brown the chicken on each side, one piece at a time, for 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed. Remove the chicken. In the same sauté pan, add a little oil if needed, then stir in the garlic. Cook over medium-heat. Stir in the spinach, then the sauce. Cook, stirring constantly. Remove from heat. Heat the broiler and place all of the chicken breast on pan. Spoon one-fourth of the cream and spinach over each breast; evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion. Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.

Old Fashion Coffee Crumb Cake

                                                                                                                      

Rom.1:19-20
19 For what can be known about God is plain to them, because God has shown it to them. 20 For his invisible attributes, namely, his eternal power and divine nature, have been clearly perceived, ever since the creation of the world, in the things that have been made. So they are without excuse

2 1/2 cups flour

1 cup brown sugar

1 cup granulated sugar, packed

1 teaspoon salt

1 teaspoon nutmeg

3/4 cup oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 egg

1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes

Chicken Pasta Toss

                                                                                                                    

Deut.31:6 Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.”

16 oz. Penne Pasta

2 tbsp. olive oil, divided

2 Chicken Breasts cut or shredded

¼ tsp. salt

¼ tsp. pepper

½ c. Onion, diced

1/2 T Garlic, minced

1 Bell Pepper, long thin slices

1 c. Broccoli florets

1 c. Asparagus, chopped

1 c. Grape tomatoes

1/2 c Zesty Italian (add to finished dish and toss)

Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sautéing the onions for 2 min. Add in the garlic and bell pepper and sauté another 2 minutes. Then toss in broccoli and asparagus saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl.

Sauce

2 tbsp. butter

2 tbsp. flour

2 c. half & half

1 T vodka

1/2 c. Parmesan cheese

Melt the butter over medium heat and add vodka. Whisk in the flour and stir, cooking 1-2 minutes. 

Slowly add in the half and half while stirring to prevent any clumps from forming.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.

Molten Lava Cake

                                                                                                                     

Heb.10:26-27
26 For if we go on sinning deliberately after receiving the knowledge of the truth, there no longer remains a sacrifice for sins,
27 but a fearful expectation of judgment, and a fury of fire that will consume the adversaries.

6 oz.  Bittersweet baking chocolate

10 T unsalted butter

1 1/2 c powdered sugar

1/2 c flour

3 whole eggs

3 egg yolks

1 t vanilla

1 t espresso powder (optional, but well worth it)

Preheat oven to 425.

Grease 6 (6 oz.) custard cups, dust with cocoa powder; place on baking sheet. 

Melt chocolate and butter (either in the microwave, or on the stove) until butter is melted.

Stir with wire whisk until chocolate is melted. (If doing this in the microwave, do not over heat the chocolate.)

Add the vanilla.  Add powdered sugar, flour, and espresso powder; mix well. 

Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into custard cups. 

Bake 14-15 minutes or until cakes are firm around the edges but soft in the center. Let stand 1 minute. Run knife around cakes to loosen. Carefully invert cakes onto dessert dish.

The Red Shamrock Guinness Irish Stew

                                                                                                                  

Prov.6:32-33
32 He who commits adultery lacks sense; he who does it destroys himself.
33 He will get wounds and dishonor, and his disgrace will not be wiped away.

1 Bottle Guinness stout Beer

2 1bs stew meat

2 onions, diced

2 large carrots, diced

6 new potatoes, diced

24 oz. beef broth

1 clove garlic, minced

Fresh rosemary

Fresh thyme

½ stick butter

1 c flour

Salt and pepper

Place beef in a ziplock bag with flour and shake to cover beef.

Melt butter; add seasoned beef (salt and pepper) and brown.

Add Guinness and broth, simmer 20 minutes.

Add carrots, garlic, and onions; add potatoes when carrots are tender.

Add herbs and seasonings. Cook on low heat for at least 1 hour.

If stew becomes too thick, add water.