Psalm 119:103
[103] How sweet are your words to my taste,
sweeter than honey to my mouth!
Baked seasoned Salmon Filet
1/2 t Hoisin on each side of Filet
Hawaiian roll
Thin Onion slices
Thin cucumber slices
Take left over oil drizzled Salmon and pan fry to reheat.
Drizzle hoisin on both sides, cut off heat.
Add to roll, dress with cucumber and onion slices.
John 6:68-69
[68] Simon Peter answered him, “Lord, to whom shall we go? You have the words of eternal life, [69] and we have believed, and have come to know, that you are the Holy One of God.”
4-1/2 - 5 lb tied Boneless rib roast
Pat dry.
Apply rub all over and loosely lay plastic wrap on roast as it comes to room temp for even cooking.
Bring to room temp for at least 1 hour.
Rub
1/4 c olive oil
2 T kosher salt
1 t black pepper
1 t rosemary
1 t thyme
3 T roasted garlic, mashed
Bake in middle rack, preheated 500 degrees oven for 15 minutes.
Drop temp to 350 degrees for 45 minutes.
Temp should be 120 degrees.
Temp will rise another 5 degrees while resting.
Remove and foil tent for 20 minutes.
Cut roast into steaks.
Ready to serve.
You may season with steak seasoning and sear in butter.
John 11:26-27
[26] and everyone who lives and believes in me shall never die. Do you believe this?” [27] She said to him, “Yes, Lord; I believe that you are the Christ, the Son of God, who is coming into the world.”
Patatas Panaderas
Spanish potatoes in olive oil and white wine
2 &1/2 lb Yukon Gold potatoes, cut 1/4 in thickness
1/3 c Olive oil
Toss potatoes in oil.
3-1/2 t kosher salt
1/4 t black pepper
White wine
Toss into oiled potatoes.
1 sweet onion, sliced thinly
2 T roasted garlic mashed
Toss into oiled salted potatoes.
Place in 13x9 pan.
Seal tightly with foil.
Preheat oven 400 degree oven, middle rack, 40 minutes.
Potatoes will be knife tender.
Remove from oven.
Remove foil.
Add 1/2 dry white wine over top.
Loosely add foil back and cook an additional 20 minutes at 350 degrees.
Revelation 22:13
[13] I am the Alpha and the Omega, the first and the last, the beginning and the end.”
2 T butter
1 bundle of scallions, chopped
2 mini red bell pepper, sliced in small strips
1 jalapeño pepper, seeded and sliced in small strips
2 T roasted and mashed garlic
1 can (10-ounce) diced tomatoes with green chiles - drained
2 c chicken bone broth
⅔ cup quick-cooking grits
Salt and freshly ground black pepper - to taste
1 pound large shrimp, cooked
1 T clarified butter
1/4 c bacon bits(I used store bought)
1 large egg - beaten
1 ¼ cups shredded Gouda cheese - divided
Preheat oven to 375 degrees.
Grease an 13x9 foil pan
Set aside.
Cook shrimp in clarified butter just till done.
Set aside in a plate.
Heat butter over medium-high heat in a large saucepan.
Add the scallion, red pepper and jalapeño pepper.
Reduce heat to medium, cook 4-5 minutes or until beginning to soften.
Stir in garlic, diced tomatoes with chiles and chicken broth.
Bring to a boil.
Slowly stir in grits.
Stir continuously until mixture returns to a boil.
Reduce heat to low.
Simmer, stirring occasionally, for 5-7 minutes or until thickened.
Remove from heat and cool slightly. Season to taste with salt and black pepper.
Stir in shrimp, bacon, egg and 1 cup cheese.
Transfer to prepared baking dish. Sprinkle with remaining cheese.
Bake for 30-35 minutes or until heated through and bubbling.
Let stand 5-10 minutes before serving.
Revelation 21:6
[6] And he said to me, “It is done! I am the Alpha and the Omega, the beginning and the end. To the thirsty I will give from the spring of the water of life without payment.
1 1/2 bags California-blend frozen vegetables, thawed
1/2 c chopped onions
1/2 c butter, melted
1/2 c mayonnaise
1/2 c sour cream
1 cup Ritz crackers, crushed
1 1/2 – 2 cups shredded cheddar cheese
1/2 t salt
1/2 t garlic granules
1/2 t black pepper
Preheat oven to 400 degrees.
Grease a 13×9″ baking pan with nonstick spray.
In a large bowl mix the onions, butter, mayo, sour cream, salt and garlic pepper.
Add the vegetables and mix until well coated.
Fold in the Ritz crackers and cheese and transfer the mixture to the baking pan.
Bake for 30-40 minutes or until vegetables are tender and cheese is melted.
