FRESH STRAWBERRY SHEET CAKE

For here we have no lasting city, but we seek the city that is to come. - Hebrews 13:14

1 c Butter, room temp

2 c Granulated Sugar

2 large Eggs 

1 t Vanilla Extract

2 1/2 c Cake Flour

2 T Strawberry Jello powder

1/2 t Baking Soda

1/4 t Salt

1 c Buttermilk 

2/3 c Fresh Strawberries, chopped

FROSTING:

8 oz. Cream Cheese, room temp

2/3 c Sugar, divided

2/3 c Fresh Strawberries, chopped

1 1/2 c Heavy Cream

Preheat oven to 350 degrees.  

Spray a 9 X 13-inch baking dish with nonstick cooking spray. 

Using a stand mixer, beat butter until creamy.  

Slowly add sugar then continue to beat until it's fluffy.  

Scrape down sides of bowl.

Add eggs in one at a time, while mixer is running.

Mix in vanilla.

In a small bowl combine flour, strawberry jello, baking soda, and salt.  

To the egg-sugar mixture, start adding the buttermilk, a little at a time, then the flour mixture, a little at a time, mixing until just combined.  

I added about a third each time, buttermilk then flour.

Scrape down sides of bowls.

Gently stir in strawberries.  

Pour batter into pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Cool cake completely in freezer for 20 minutes.

Frosting:

In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth.  

With a spatula, fold in chopped strawberries.

In a large bowl, beat the cream until mixture is bubbly.

Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar.  

Beat until mixture forms stiff peaks.  

Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. 

Fold in the rest of the whipped cream mixture.

Immediately spread on top of cake.

This cake must be refrigerated.

Totally delicious!!

Based on a recipe from Gonna Want Seconds https://www.gonnawantseconds.com/2014/04/strawberry-sheet-cake-with-lemon-frosting/ 

Bodacious Pork Tenderloin Nachos

For he was looking forward to the city that has foundations, whose designer and builder is God. - Hebrews 11:10

Left over Pork Tenderloin, chopped (I had made an Italian pork tenderloin the day before)

A very light dusting of Adobo seasoning

1 Onion, chopped 

2 T Bourbon

Splash of olive oil

Sauté these ingredients just till onion is tender.

Nacho chips

Toppings

Knock Off J Alexander's Spinach Artichoke Dip (recipe this blog under Dip tab)

Tomatoes, chopped

Sour cream

Avocado Aioli ( recipe this blog under sauces tab)

Drizzle the heated spinach dip over chips.

Layer the pork, then the tomatoes and to the top center add the Aioli then the sour cream.

Greek Corn On the Cob

16 For people swear by something greater than themselves, and in all their disputes an oath is final for confirmation.

17 So when God desired to show more convincingly to the heirs of the promise the unchangeable character of his purpose, he guaranteed it with an oath,

18 so that by two unchangeable things, in which it is impossible for God to lie, we who have fled for refuge might have strong encouragement to hold fast to the hope set before us. - Hebrews 6:16-18

Fresh Corn, microwave 2 ears at a time, covered, flip, repeat

Lightly squeezed Fresh Lemon juice

Drizzle a little Clarified butter

Light dusting of Greek seasoning 

Season salt, to taste

Could add feta, I would have but I was out!!

Greek-Asian Fusion Fresh Chicken Stir Fry

1 Paul, a servant of God and an apostle of Jesus Christ, for the sake of the faith of God's elect and their knowledge of the truth, which accords with godliness,

2 in hope of eternal life, which God, who never lies, promised before the ages began

3 and at the proper time manifested in his word through the preaching with which I have been entrusted by the command of God our Savior; - Titus 1:1-3

4 Chicken tenderloin, sliced on diagonal and cut in half 

1/2 of a lemon, juiced 

1/2 t Greek seasoning (recipe this blog under seasonings)

1/8 c Lite soy sauce

Squeeze lemon over chicken, both sides, add soy sauce then Greek seasoning.

Set aside while prepping veggies.

Veggie mix

2 baby bok choy, washed, stem removed and chopped

1 Onion, sliced thin strips

2 large carrots, cut in half and slice on diagonal 

1 T roasted garlic

1/2 t Greek seasoning

Drizzle of Olive oil for sautéing

Add oil to large non stick skillet and heat.

Sauté the onions and carrots first, then add greens and seasoning.

Sauté just till greens wilt.

Remove to a plate.

Drizzle a tad more oil.

Add the chicken that has been cut on the diagonal into thin pieces and then cut in half.

Sauté just till no pink shows, 3 minutes, flipping to insure even cooking.

Then add marinade from chicken. 

Cook 2-3 minutes.

Add veggies back in.

Yum!

I served this with Greek corn, recipe under the vegetable tab and green beans.

Mini Gnocchi In Sauvignon Blanc Herb Cream

O Israel, hope in the LORD from this time forth and forevermore.  - Psalm 131:3

An ej original!!

Mini gnocchi, I used Archer Farms from Target, cooked according to package directions

Gnocchi Sauce

3 T Butter

1 T roasted Garlic

1/4 t Fresh sage

1/4 t Fresh oregano 

1/4 t Fresh thyme

1/4 t Fresh rosemary 

1/8 c Sauvignon Blanc

1/8 c Heavy Cream

1/4 c Three cheese Italian blend, Trader Joe's

Smoked salt and cracked black pepper, to taste

Place butter, garlic and herbs in skillet.

Sauté until butter melts.

Add rest of ingredients in skillet.

Simmer sauce until it reduces and is fairly smooth.

Add cooked gnocchi and toss in cream sauce.

Serve with salad.