Leeks Peas and Pancetta and Angel Hair

9 But you are a chosen race, a royal priesthood, a holy nation, a people for his own possession, that you may proclaim the excellencies of him who called you out of darkness into his marvelous light.

10 Once you were not a people, but now you are God's people; once you had not received mercy, but now you have received mercy. - 1 Peter 2:9-10

1 package diced Pancetta( I buy mine at Aldi)
2 t clarified butter

1/2 c chopped Leeks

1 c frozen Peas

2 T roasted Garlic

1/8 c Limoncello 

1/8 c whole milk

1/2 c Pet milk

1/2 c Reserved Pasta water

1/4 c Trader Joe's Italian cheese blend

Cracked black pepper 

1/2 of the package of Fresh Angel hair pasta set aside

In a skillet, add butter, crisp the pancetta.
Add the leeks, peas and garlic.
When leeks are tender, add pet milk, regular milk, limoncello and pasta water.
Reduce down a little then add cheese and black pepper.
After cheese melts, add pasta by swirling into sauce. 
If the sauce gets too thick add a little water.
This was delicious!

Beef Stroganoff in Sour Cream White Wine Sauce

For God will bring every deed into judgment, with every secret thing, whether good or evil. - Ecclesiastes 12:14

and the dust returns to the earth as it was, and the spirit returns to God who gave it. - Ecclesiastes 12:7

8-10 Meatballs, cut into quarters

1 Leek, sliced

6 Mushrooms, sliced

2 T Roasted garlic

2 T fresh Parsley

1 t olive oil

Pinch nutmeg

1 t Chicken base seasoning 

Salt to taste

Pepper to taste

Sauté these in oil.

1/4 c Pet milk(evaporated milk)

1/2 c pasta Water 

1/2 c White wine

Add these in last.

1 c Sour cream, stir

Egg noodles, cook set aside, reserve 1/2 c pasta water

Sauté leeks, mushrooms, roasted garlic and peppers in oil, add meatball pieces.

Season with all seasonings and parsley.

Cook until meatballs are done.

Add wine and water, simmer 5 minutes. 

Add sour cream and Pet milk, reduce.

Add noodles.

Balsamic Glazed Veggies

As you do not know the way the spirit comes to the bones in the womb of a woman with child, so you do not know the work of God who makes everything. - Ecclesiastes 11:5

1 c Cherry Tomatoes 

1/2 of a Onion, sliced into rings

1/2 c Bell pepper

1 c Green beans, haricots verts 

Olive oil for griddle

According to Your serving size

To taste

Garlic

Onion powder

Seasoned salt

Black pepper

Drizzle at the end of cooking

Balsamic glaze(I found mine at Aldi)

Insanely Delicious Pork

10 But the LORD is the true God; he is the living God and the everlasting King. At his wrath the earth quakes, and the nations cannot endure his indignation. 

11 Thus shall you say to them: "The gods who did not make the heavens and the earth shall perish from the earth and from under the heavens."

12 It is he who made the earth by his power, who established the world by his wisdom, and by his understanding stretched out the heavens. 

13 When he utters his voice, there is a tumult of waters in the heavens, and he makes the mist rise from the ends of the earth. He makes lightning for the rain, and he brings forth the wind from his storehouses. 

14 Every man is stupid and without knowledge; every goldsmith is put to shame by his idols, for his images are false, and there is no breath in them. 

15 They are worthless, a work of delusion; at the time of their punishment they shall perish.  - Jeremiah 10:10-15

Brine and Rub For Insanely Delicious Pork

An ej original recipe!!

1 large package of Boneless country style pork 

3 c Water or enough to cover 3-4 lb chicken

1/4 c maple syrup 

Juice of 1/2 Lemon

Small palmful of kosher Salt 

1/4 c Sugar

2 T Thyme

1 T Black pepper

2 T smoked paprika

Heat to boil, stirring and cool down with ice.

Place pork in a large plastic bag, add brine.

Marinate at least 24 hours, I did mine 48 hours.

Take pork out of brine and dry. 

I left mine in the fridge in the open air for 3 hours. 

Make the rub:

2 T dried thyme

1 T black pepper 

2 T fennel seed

Pulverize into a fine rub in coffee grinder.

Cover pork with solidified clarified butter.

Add rub.

The rub with stick to the clarified butter.

Preheat oven 450 degrees.

Get a large cast iron skillet, I used a 10 inch.

Over medium heat, add 2 T olive oil and sear pork, remove and set aside.

Add shallots, roasted garlic and 1/2 of a lemon sliced, sauté 1 minute. 

Add 1/4 c Sauvignon Blanc and 1/4 c water, sauté 1 minute. 

Remove from heat, add pork back. 

Put in a roasting pan. 

Crumble long pieces of foil. 

Add a rack on top of foil crumbles and place pork on top and juices underneath.

Pork steams as it roast.

Bake on bottom rack for 30 minutes.

Drop heat to 350 degrees and cook 30 minutes more.

Remove from oven, cover with foil and let rest 5 minutes.

This pork was so moist, so flavor packed and insanely delicious!! 

Creamy Béchamel Sauced Chicken Spinach Ziti

3 And you show that you are a letter from Christ delivered by us, written not with ink but with the Spirit of the living God, not on tablets of stone but on tablets of human hearts.

4 Such is the confidence that we have through Christ toward God.

5 Not that we are sufficient in ourselves to claim anything as coming from us, but our sufficiency is from God,

6 who has made us sufficient to be ministers of a new covenant, not of the letter but of the Spirit. For the letter kills, but the Spirit gives life. - 2 Corinthians 3:3-6

2 c rotisserie chicken breast, shredded

1/2 of a package cooked Green Giant spinach, mashed dry

4 oz of cooked al dente ziti pasta

Mozzarella cheese to lightly cover top

Béchamel sauce recipe

4 T butter

1/4 c flour

1/2 t nutmeg

1 c heavy Cream

1 c whole milk

1/4 c ricotta cheese 

1 T chicken base seasoning 

1/4 c Italian blend Cheese( Trader Joe's)

1 t sugar

1/2 c grated mozzarella to top 

Melt butter, add flour, stir to make roux.

Add cream, chicken base, sugar, nutmeg, cheese and milk. 

Boil lightly to thicken, set aside.

Mix chicken, spinach and ziti.

Add Béchamel sauce.

Add mozzarella to top.

Bake preheated 350 degree oven for 30 minutes.