Crunchy Mac and Cheese

                                                                                                             





Deut.32:39 "'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand.

1 pound Barilla Elbow Noodles
6 cups Sharp Shredded Cheddar Cheese
3/4 cup skim milk
(Salt and pepper to taste)


Pre-heat oven to 350 degrees and lightly grease a 9 X 13 glass pan.
Boil the pasta until it is al dente (almost cooked all the way).
Drain and place 1/2 the pasta in the lightly greased pan.
Top the pasta with 3 cups of the cheese.
Place the other 1/2 of the pasta on top of the cheese.
Add the rest of the cheese on top.
Pour milk over the top and salt and pepper to taste.
Bake for 30 to 45 minutes, until top is as "crunchy" as you like.

Kluski

                                                                                                         

Luke 5:32 I have not come to call the righteous but sinners to repentance."

1 small head of cabbage julienned (about 3 cups)

1 medium onion

1/2 lb. of bacon – crisped in a large frying pan – reserved a little of the bacon grease in the pan

3 T butter

1/4 cup Chicken Stock

Salt and pepper

8oz. of wide egg noodles cooked to al-dente per package directions and drained.

After frying the bacon to well-done crispness, leave a little of the bacon grease and add the butter.  In the same pan fry the cut-up cabbage and onion to almost brown (caramelized).  Salt and pepper as needed.  Add the chicken stock and let that reduce just a bit.  Add in the cooked egg noodles and mix into the cabbage and onions then add crumbled bacon.  Blend together, re-season and serve.

Lemon Sage Chicken

                                                                                                                         

John 16:33 I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.”

Lemon sage sauce

¼ cup onion, finely chopped

1 tablespoon garlic, chopped

2 tablespoons fresh sage, finely chopped

2 tablespoons parsley, chopped or 2 teaspoons dried parsley

¼ cup lemon juice

1 tablespoon lemon zest

½ cup white wine

1 cup heavy cream

6 tablespoons salted butter, cold

Salt and pepper

Batter

3 eggs, whole

¼ cup fresh parmesan cheese, grated

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

Chicken

10 chicken tenderloins

2 cups flour, seasoned with

Salt and black pepper

½ cup olive oil

Pre-heat oven to 350ºF.

To make the BATTER, combine eggs, cheese, parsley and basil together in a large mixing bowl. Set aside.

Dredge chicken in the flour mixture and dip it in the batter; coat evenly on both sides.

Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.

Transfer chicken from skillet into a baking pan.

BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

To make the SAUCE, drain 3/4 of the oil from skillet and add the onions, garlic and herbs.

Sauté over medium heat until onions are transparent.

Add lemon juice, lemon zest, and white wine and reduce liquid by 1/2.

Add heavy cream and simmer until the sauce has thickened slightly.

Remove pan from heat and whip in the cold butter. Salt and pepper to taste.

To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Meat Balls

                                                                                                                                                                                                                                                                                     

Ps.139:16 Your eyes saw my unformed substance; in your book were written, every one of them, the days that were formed for me, when as yet there was none of them.

1 lb. ground turkey

½ lb. ground pork

1 egg

1 t garlic powder

1 t onion powder

2 T matzo meal or Italian bread crumbs

Combine all ingredients in a large bowl until well mixed. Roll into meatballs and refrigerate for 30 minutes.

Fry, on medium heat, until browned or bake for 20-30 minutes.

You can use jar sauce for spaghetti and meat balls or make a sweet and sour out of equal parts of hoisin and sweet chili Thai sauce.

Salmon Won Tons

                                                                                                                                                 

Ps.91:16 With long life I will satisfy him and show him my salvation.”

1 pan grilled salmon fillet basted in hoisin

 4 oz. Cream Cheese (room temp)

 1 T Onion, chopped

 ½ t Garlic, minced

 ¼ t Salt

 ¼ t Pepper

 ½ t Cajun Seasoning

 ¼ t Garlic Salt

Wontons

Hoisin

Sweet Chili Thai Sauce

After grilling salmon in a little olive oil, cool and finely chop. Sauté onion and garlic in olive oil cool and add salmon and rest of ingredients. Add softened cream cheese and cream everything together to make filling. Fill wontons and fry or bake.

Make a dipping sauce out of equal parts of sweet chili Thai sauce and Hoisin.