Savory Swiss Sliders with Sheep & Shallot served with Scrumptious Swiss & Shallot Scones

(Aka Little Lamb Burger on a Biscuit) 

Don’t you love how flowery and long you can make a simple phrase?  Take a small patty of ground meat, in this case lamb, add a few ingredients, grill or fry it, place it on a warm cheesy biscuit and it becomes Savory Swiss Sliders with Sheep & Shallot served with Scrumptious Swiss & Shallot Scones. These delicious burgers can be made with beef or even pork, but then it just wouldn’t be the same! It would be a change and it would uproot the entire title. Savory Swiss Sliders with Cow? or Pig? Nope, has to be sheep! I am  not stuck in my ways, but I have gotten used to the title with sheep. We all get used to things. And then when it changes, it becomes uncomfortable. 

That is one thing that I can attest to about Jesus. He is the same yesterday, today and forever. How do I know? Because the Bible tells me so!  Hebrews 13:8, to be exact.  

And Malachi 3:6, says, For I am the LORD, I change not.

This is a trust builder.  It’s hard to find anything in this day and age that you can trust in wholeheartedly. But you can always trust in God!

Proverbs 3:5

Trust in the Lord with all your heart, And lean not on your own understanding;

In all your ways acknowledge Him, And He shall direct your paths.

Psalm 20:7

Some trust in chariots and some in horses, but we trust in the name of the LORD our God.

Romans 15:13

May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. 

It doesn’t get any better than that!

God is Good; All the Time!

Priscilla

Savory Swiss Sliders with Sheep & Shallot

Aka Little Lamb Burgers

1 pound ground lamb

1 teaspoon fresh chopped oregano

1/2 shallot, finely minced

3 cloves garlic, finely minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1 teaspoon cumin

1 teaspoon Dijon mustard

1 egg

8 one inch plus cubes of Swiss cheese

In a bowl, combine all of the ingredients except the cubes of Swiss cheese and the olive oil. Blend well. Form the meat mixture into 8 small balls. Take each Swiss cheese cube and stuff it into the middle of each lamb ball. Slightly squish the patties to flatten. Preheat a frying pan with one to two tablespoons of olive oil over medium, low heat. Fry the patties for 4 minutes on each side. The Savory Swiss Sliders with Sheep & Shallot will caramelize nicely but beware, that sneaky Swiss cheese will melt and will try to leak out of the slider!

Serve the Savory Swiss Sliders with Sheep & Shallots on Scrumptious Swiss & Shallot Scones.

Scrumptious Swiss & Shallot Scones

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Splash of white pepper - optional

Splash of cayenne pepper - optional

1/2 cup cold butter, cut into 1/2-inch cubes

1 cup shredded swiss cheese

1/2 shallot, finely minced

3/4 cup cold  milk

Preheat the oven to 450°.  Line a baking sheet with parchment paper.

Blend together in a large bowl, the flour, baking powder and all of the seasonings. Cut the butter into the flour mixture using a pastry blender, or, if you prefer, your fingers, until the mixture becomes crumbly and resembles small peas. Place the bowl into the freezer for 5 minutes. 

Take the flour and  butter bowl from the freezer and add in the Swiss cheese and shallots, followed by the milk. Blend together well to moisten the dry ingredients. Turn the slightly sticky dough onto a pastry sheet or waxed paper or a large cutting board. Using your hands, form a dough square about 1/2 to 3/4 inch thick.  I find it easier to form a square rather than a circle. Cut circles using a biscuit cutter or a glass. Place the scones onto the prepared baking sheet. Form the scrap dough into another circle or square and cut more scones. Take the final scrap and form it into a final scone circle.

Place the baking sheet into the oven for 13 to 15 minutes or until golden. Cool the Scones slightly, slice one open and pop in a Savory Swiss Slider with Sheep & Shallots.

Yum!

Granola Heads Unite: The Best Blessed by God Granola ever!

I really like cereal. A bowl of cereal swimming in fresh, cold milk just hits the spot. I haven’t purchased any cereal in a long time because I haven’t found a cereal, even brands that claim to be “healthy,” that isn’t really a bowl full of refined sugar! So, I have had to suffer without cereal! (LOL) Then, I discovered that I could make my own cereal or more accurately, Homemade Granola.  And…no sugar added!  But even better, I have used the Homemade Granola and created Peanut Butter Granola Squares. And again…no sugar added. I use real maple syrup or raw local honey. You know, maple syrup that comes from sap from a tree. Or raw local honey that the bees in the neighborhood put together. And who created the trees that produces that sap that turns into that rich and delicious maple syrup? God! And who taught the bees how to grab that pollen from those beautiful flowers to take back to the hive to create that liquid gold called honey? God!  Then, add in oats and nuts and sunflower seeds, that were all kissed by the sun; you know, the sun that God gave us. Really, this should be called "The Best Blessed by God Granola ever!"

Genesis 1:1

In the beginning God created the heaven and the earth.

Genesis 1:3

Then God said,“Let there be light,” and there was light.

Genesis 1:11-12

And God said, "Let the earth sprout vegetation, plants yielding seed, and fruit trees bearing fruit in which is their seed, each according to its kind, on the earth." And it was so. The earth brought forth vegetation, plants yielding seed according to their own kinds, and trees bearing fruit in which is their seed, each according to its kind. And God saw that it was good. 

Look all around you and see the beauty of spring. Everything is new and fresh and blooming and beautiful. So grab a bowl of Homemade Granola (The Best Blessed by God Granola ever!) and have breakfast on the porch or patio. Or grab the Peanut Butter Granola Squares and head to the ballpark! 

God is Good; All the time!

Priscilla

Homemade Granola

The Best Blessed by God Granola ever!

4 cups old fashioned oats

1 cup pecans or almonds or  both

1/2 cup unsalted sunflower kernels or pumpkin seeds or a mixture of both

1/2 cup of unsweetened coconut

2 to 3 teaspoons cinnamon

1/2 to 1 teaspoon salt

1/3 cup maple syrup or honey

1/3 cup butter

1/3 cup coconut oil

1/2 teaspoon vanilla

Preheat oven to 300.

Line a large baking sheet with parchment paper. 

Place the old fashioned oats, pecans or almonds, sunflower kernels or pumpkin seeds and the coconut into a large bowl. Add the cinnamon and salt. 

Place the maple syrup or honey with the butter , coconut oil and the vanilla in a small saucepan. Over low heat, stir until the butter is melted and everything has blended well. Pour this golden nectar over the oat mixture. Stir, stir, stir until the dry ingredients are shimmering with the liquid. Spread the ready to bake Homemade Granola mixture evenly on the parchment lined baking sheet. Bake for 15 minutes and gently stir. Bake for 15 more minutes and gently stir. Bake for 15 additional minutes and remove the pan from the oven. Let the pan cool to allow the Homemade Granola to continue to “dry”. The Homemade Granola will crisp while as it cools. Store in a large glass jar or any large sealed container. 

Option -Blend in up to a cup of raisins or any dried fruit to the Homemade Granola when the baking sheet is removed from the oven.

Peanut Butter Granola Squares

14 pitted medjool dates

!/2 cup honey or pure maple syrup

1/2 cup creamy natural peanut butter

2 cups homemade granola (recipe follows)

Topping (Optional)

1/2 cup mini chocolate chips or chopped chocolate

1/2 cup homemade granola 

In a food processor, add the dates, honey or maple syrup and peanut butter. The dates will begin to blend with the peanut butter and honey to form a sticky ball. Place the sticky ball into a deep bowl and stir in the 2 cups of homemade granola. Stir, stir, stir to blend well. 

Line a 7 X 11 pan with overlapping parchment paper. I use a piece large enough to cover the Peanut Butter Granola Squares while they set and to gently pull them out of the pan for easier cutting.  Spoon the Peanut Butter Granola Squares mixture evenly into the bottom of the pan on top of the parchment paper. Using a rubber spatula or the palm of your hand, pat and push the Peanut Butter Granola Squares evenly into the pan. 

Mix the topping by combining the 1/2 cup of mini chocolate chips or chopped chocolate with the 1/2 cup of homemade granola. Evenly sprinkle the topping over the Peanut Butter Granola Squares. 

Using the extra parchment paper, cover the Peanut Butter Granola Squares. Refrigerate for 20 minutes or more to set. Remove the Peanut Butter Granola Squares from the pan by grabbing each side of the extra parchment paper and gently lifting. Place the parchment paper holding the Peanut Butter Granola Squares on a cutting board and using a sharp knife, cut the Peanut Butter Granola Squares into 1 inch to 2 inch squares. 

Store in a sealed container or wrap each square with plastic wrap for an on the go snack.

Rosemary Balsamic Roasted Chicken with Italian Green Beans

One of my favorite ways to prepare chicken is also one of the simplest ways. It has a distinctive sharpness from the Rosemary and a sweetness from the Balsamic vinegar. Add in the rich flavor achieved by roasting the meat, and YUM! And when you add Italian Green Beans, you have a meal to remember!

Just reading the Word of God also adds a distinctive sharpness and sweetness. It is easy to become caught up in the troubles of this big world; or more accurately, the troubles of day to day life. Satan throws evil darts my way continually. Some of the evil darts are disguised to appear friendly, but since Satan comes to kill, steal, and destroy (John 10:10), I have to learn to discern how to recognize the enemy. I have to have distinctive sharpness, similar to Rosemary!

Philippians 1: 9

And it is my prayer that your love may abound more and more, with knowledge and all discernment

Psalms 119:66

Teach me good judgment and knowledge, for I believe in your commandments.

Proverbs 15:21

Folly is a joy to him who lacks sense, but a man of understanding walks straight ahead.

When I read the Bible, I first ask for wisdom and understanding of what I am about to read so that I can relate the knowledge found there to my every day life. This has helped me tremendously. It’s opened my eyes to see things and understand things that are around me. To have that distinctive sharpness like the Rosemary to know when to hold the shield in front of me to thwart that evil dart from Satan and when to hold the sword, ready for battle at any time. To put on the full armor of God.

Ephesians 6:10-11

Finally, be strong in the Lord and in the strength of his might. Put on the whole armor of God, that you may be able to stand against the schemes of the devil.  

And when reading the word of God, my spirit calms, I become enriched with the knowledge of God, and just like how the Balsamic vinegar adds a sweetness to the chicken, the word of God adds sweetness to me! It’s funny when you think about it, vinegar is generally sour. We are also generally sour. The sweet grapes used to create Balsamic vinegar are like the sweetness gained by reading the Word of God. Balsamic comes from a sour family called vinegar. We come from a sour world. So by understanding God’s Word and through the power of prayer, we can live a more distinctively sharper, sweeter life. 

God is Good; All the time!

Priscilla

Rosemary Balsamic Roasted Chicken

6 bone in, skin on chicken thighs, about 3 plus pounds

salt 

pepper

6 tablespoons balsamic vinegar

1 plus tablespoon olive oil

1 plus tablespoon dried rosemary or 6 1 1/2 inch pieces of fresh rosemary

Preheat the oven to 350. I use a convection oven for this recipe, so the roasting time may differ if using a conventional oven.

Place the six chicken thighs, skin side down in a 9 x 13 glass pan that has been oiled or sprayed. Sprinkle the chicken with salt and pepper, and then drizzle 1/2 tablespoon of the balsamic vinegar

over each of the six chicken thighs. Turn the thighs over to skin side up. Sprinkle the skin side up chicken thighs with salt and pepper and then drizzle 1/2 tablespoon of the balsamic vinegar over each of the six chicken thighs. Next drizzle the tablespoon of olive oil evenly over the skin of the 6 chicken thighs. Now sprinkle the dried rosemary over each of the 6 chicken thighs. If using fresh rosemary, place a piece of rosemary on top of the skin of each chicken thigh.

Place the uncovered chicken thighs into the oven and set the timer for 20 minutes. At the 20 minute mark, change the temperature to 450. Roast for another 25 minutes. Check the chicken temperature by poking an over thermometer into the thickest chicken thigh. Do not hit the bottom or side of the pan as it will not produce an accurate reading. The temperature should be 165. Take the chicken out of the oven and allow it to rest for 5 to 10 minutes before serving. If the temperature is lower than 165, place the chicken back into the oven for 5 minutes. Check again. It should be done now. 

Serve Rosemary Balsamic Roasted Chicken with Italian Green Beans. 

Italian Green Beans

2 pounds fresh green beans, cleaned and ready to go

1 teaspoon salt

3 to 6 cloves of garlic, minced

black pepper

olive oil

In a medium to large pot, place the green beans, salt and the minced garlic. I like a lot of garlic, so I would use  6 or even more cloves of garlic. But 3 is plenty. Add 2 to 3 cups of water. We don’t want to drown the beans, so add the water to just below the top of the beans. Turn the heat on high. When the water begins to boil, place a lid on the pot and reduce the heat to a simmer. 


Check the beans in 10 minutes. I take a small one out of the pot to check the tenderness. They can be crisp tender or softer, depending on what you prefer. If they are not quite tender enough, then check them again in 5 minutes and continue every 5 minutes until the desired tenderness is achieved. 

Once the beans have completed cooking, drain the water. I like to reserve the bean water because it is very flavorful. We use it for making rice, as part of the two cups of water to one cup of rice. I take a small colander and place it over a glass bowl and drain the bean water into the bowl. Be sure to grab any garlic that stayed in the colander because the green beans are depending on it. Sprinkle black pepper to taste over the green beans. Now drizzle olive oil over the green beans. I literally drizzle it from the bottle. If you prefer to measure, start with one tablespoon. Toss the beans and taste. You will want to have just enough to cover each bean but not drown it. Add another 1/2 tablespoon, if necessary.  Taste the beans. Add salt as needed. 

Being Used by God

We like veggies and we like pasta. We also like pesto. One day I found that I had four sweet potatoes just hanging around in the veggie bin. I was really going to the veggie bin to grab an onion or garlic to begin an ordinary pasta adventure. But there they were, four lonely sweet potatoes just sitting there, waiting anxiously to be used. I grabbed them and Sweet Potato Pecan Pesto “Pasta” was born!

You know, I sometimes feel like those sweet potatoes. I am anxiously waiting to be used by God. I wonder when I will get opportunities to work for our Lord and Saviour. I always have to be prepared cause you just never know when a door will open. 

I had to fly to work meeting a couple weeks ago. It was Friday when I was returning and I was connecting in O’Hare. Both flights were packed with weary business travelers wanting to get home for the weekend. I was one of those travelers. But I was not tired. I was anxious. Not nervous, because God is in control and I do not have fear. More like eagerness; an anticipation of something good. The first plane boarded and I found myself seated next to Megan, a sweet girl full of energy. We laughed, we talked and had a thoroughly enjoyable flight. We parted ways in O’Hare as she was heading in one direction and I in another. The next flight boarded. I sat down anticipating the final leg of my journey, this time next to Jessica. She was a beautiful newly married young lady. All I know is that the Holy Spirit was all over me and through much laughter, I had the opportunity to share my story with her; my journey of how God has brought me through thick and thin, good and bad to where I am right now; my story of faith, hope and love!  She told me more than once that she was so glad I sat next her on this flight. Isn’t it remarkable how God puts the right person in our paths just when we need them?  It is not a coincidence. It is totally God. I enjoyed sharing my story with Jessica and I enjoyed hearing hers. I know that God is continually doing a work in me and I am praying for her and her husband, along with Megan and her husband, that He will do a marvelous work in their lives. 

John 12:26 

Anyone who wants to serve me must follow me, because my servants must be where I am. And the Father will honor anyone who serves me.

Colossians 3:12

Put on then, as God's chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience.

Colossians 3:23-24

Work willingly at whatever you do, as though you were working for the Lord rather than for people. Remember that the Lord will give you an inheritance as your reward, and that the Master you are serving is Christ.

God is good; All the time!

Priscilla

Sweet Potato Pecan Pesto “Pasta”

1 1/2 cups basil

3 cloves garlic minced

1 - 2 teaspoons olive oil.

1/2 cup chopped pecans

1/3cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon hot pepper flakes, optional

4 medium to large sweet potatoes, peeled and spiral cut or sliced in thin strips

4 tablespoons olive oil

1/2 cup broth or stock 

Pesto:

Begin this adventure by placing the basil into a food processor or blender. Ignore this for a moment so that you can concentrate on preparing the garlic. Preheat a large skillet with 1 to 2 teaspoons of olive oil on a medium heat. Add the garlic and stir, stir, stir, as the garlic will quickly brown. Remove the garlic and add it to the food processor or blender on top of the basil. Now, using the same hot skillet, change the heat setting to low and add the chopped pecans. Keep the pecans moving in the skillet to prevent burning. They will be toasted perfectly in 3 to 5 minutes. Take the pecans from the skillet and set aside. Now back to that food processor or blender!  Now drizzle the 1/3 cup of olive oil, followed by the salt, pepper and hot pepper flakes. Pulse or blend the pesto until it has a smooth texture, about 30 seconds to one minute. Now it’s time to work on the “pasta”.

Pasta:

Start by dividing the spiraled sweet potatoes into four even piles. Have a large, glass casserole dish ready.  You may also prefer to “mix” the pasta and pesto in a larger bowl to prevent spillage. I do this to keep my counter clear! 

Preheat a large skillet on medium low, with 1 tablespoon of the olive oil. Add in the first of the four piles of spiraled sweet potatoes. Swirl the potatoes to coat them with the olive oil. Gently continue to move the potatoes around in the skillet while adding 2 tablespoons of broth or stock, from the 1/2 cup. Continue to move the potatoes until they begin to soften and change to a softer orange color. Place the spiral potatoes into the prepared casserole or the large bowl.  Repeat this process with the other three spiral sweet potato piles. 

Now take that pesto from the food processor or blender and drizzle it over the sweet potato pasta. Add in the toasted pecans and gently stir until the pesto and pecans are evenly distributed. If you used the large bowl, add the Sweet Potato Pecan Pesto “Pasta” into the prepared casserole. If you have other parts of the dinner to prepare, place the Sweet Potato Pecan Pesto “Pasta” into a 350 oven for up to 30 minutes. It will not over cook. 

Yum!

Three in One

We went shopping the other day at an international market. I was eyeing up the beautiful red bell peppers when all of a sudden, the lush deep green poblano peppers sitting in the next bin, jumped up and said pick me, pick me, pick me!  I really like Roasted Peppers and I like those yummy, cheesy stuffed poblanos served in most Mexican restaurants. So, it was inevitable that a few poblanos would make it into the cart! 

Hmm, cheesy stuffed roasted poblanos. I like cheese, but I thought it could use another element. So the search was on to discover that elusive ingredient that would compliment a roasted poblano pepper. I found a variety of options on the internet, but none that clearly jumped out. I liked the idea of black beans from the first recipe, but, there are currently no black beans in the house. Pinto beans, yes, black beans, no. Another recipe had a mixture that included Monterey Jack cheese. Substitute Cheddar Jack cheese. The various recipes had cumin or cilantro and one had rice listed. Rice is a major part of Stuffed Red Bell

Peppers, but I wanted something different. Substitute corn, a good, sweet element. I was on the way! As I began to create, I realized that I could make Quick & Easy Refried Beans, which uses a can of pinto beans and incorporates My Taco Seasoning. Begin by following the Roasted Peppers recipe, add in the corn and voila, Stuffed Poblano Peppers by Priscilla!

It took three recipes to complete this one recipe: Roasted Peppers, Taco Seasoning and Quick & Easy Refried Beans . As I was typing the recipe, it occurred to me that God comes to us in three persons: God the Father, God the Son and God the Holy Spirit. Like this recipe that needs all three, so do we need all three. 

God the Father, who created us and loves us deeply like no other. 

Zephaniah 3:17

The Lord your God in your midst,

The Mighty One, will save;

He will rejoice over you with gladness,

He will quiet you with His love,

He will rejoice over you with singing.

God the Son, Jesus, whose name is above all names and who gave His life to redeem our lives.

Philippians 2:9-11King James Version (KJV)

9 Wherefore God also hath highly exalted him, and given him a name which is above every name:

10 That at the name of Jesus every knee should bow, of things in heaven, and things in earth, and things under the earth;

11 And that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.

Isaiah 53:5

But He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and by His stripes we are healed.

And God, the Holy Spirit, who leads us and guides us with that still small voice. 

Acts 2:17-21

17 And it shall come to pass in the last days, says God, that I will pour out of My Spirit on all flesh; your sons and your daughters shall prophesy, your young men shall see visions, your old men shall dream dreams.

18 And on My menservants and on My maidservants I will pour out My Spirit in those days; and they shall prophesy.

19 I will show wonders in heaven above and signs in the earth beneath: blood and fire and vapor of smoke.

20 The sun shall be turned into darkness, and the moon into blood, before the coming of the great and awesome day of the Lord.

21 And it shall come to pass that whoever calls on the name of the Lord shall be saved.

Just like the Stuffed Poblano Peppers recipe can’t survive without the three supporting recipes, neither can we survive without the love of God the Father, God the Son and God the Holy Spirit. 

God is Good; All the time!

Priscilla

Stuffed Poblano Peppers by Priscilla

4 Poblano Peppers

Olive Oil

2 cups pinto beans (15 oz can, rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon My Taco Seasoning (recipe listed below)

1/4 tsp black pepper

1/2 tsp sea salt

2 1/2 to 3 cups shredded Monterey Jack cheese

1/2 cup frozen corn, thawed

Preheat the oven to 425

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less

than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. 

While the peppers are pre-roasting, drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients. Place the refried beans into a bowl and fold in 1 cup of the  shredded cheese and the thawed frozen corn. 

Remove the peppers from the oven. They should be slightly blistered and tender. Carefully fill each pepper with the refried bean mixture. Place the Stuffed Poblano Peppers back in the pan. The pepper caps may be placed on top of the peppers but they will probably slip off as the refried bean mixture tends to bubble our of the peppers. Sprinkle 1 cup of the shredded cheese over the peppers, then place the peppers back into the oven for 15 minutes. Remove the pan from the

oven and sprinkle the remaining 1/2 to 1 cup of cheese over the peppers, depending how cheesy you like them. I like a lot of cheese!. Back into the oven for another 3 to 5 minutes, until the cheese is melty.  You are ready to eat!

Yum!

Roasted Peppers

Peppers - bell peppers, poblanos, any kind!

Olive Oil

Preheat the oven to 425.

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. Turn the peppers and roast for another 15 minutes. 

My Taco Seasoning

1/4 Cup plus 1 Tablespoon Chili Powder

1 1/4 teaspoon Garlic Powder

1 1/4 teaspoon  Onion Powder

1 1/4 teaspoon Crushed Red Pepper Flakes

1 1/4 teaspoon Dried Oregano

2 1/2 teaspoon Paprika

2 Tablespoon plus 1 1/2 teaspoon Ground Cumin

1 Tablespoon plus 2 teaspoon Sea Salt

1 Tablespoon plus 2 teaspoon Black Pepper (optional)

Place all of the seasonings in a jar. Place the lid on the jar and shake, shake, shake to blend the seasonings. 

For tacos, use 2 tablespoons of My Taco Seasonings per one pound of ground meat. 

Quick & Tasty Refried Beans

2 cups pinto beans (15 oz can, drained and rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon taco seasoning (mix your own!)

1/4 tsp black pepper

1/2 tsp sea salt

1/2 cup cheddar or Monterey Jack cheese

Preheat the oven to 350. 

Prepare a casserole dish with a lid with cooking spray or oil. 

Drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients.

Spoon the bean mixture into the prepared casserole dish. Place the lid on the dish and into the oven for 20 to 25 minutes to heat through. 

Remove the lid and sprinkle the shredded cheese over the hot Quick & Tasty Refried Beans. Back into the oven for 5 minutes or until the cheese is melted. 

Yum.

Food, Fellowship and Fun!

We invited guests for dinner the other night. It was ladies night. There were seven of us including my daughter, three long time friends, one out of town guest, who I had never had the blessing of inviting to dinner previously, and one new friend, who we were all eager to get to know.  Over roasted chicken, spinach pesto over baby shells, Italian green beans, a big Italian salad, and homemade bread, we laughed and talked. Oh, and we ate! It was quite lovely. 

And what made it more lovely was the fellowship. People need people. It’s a cliche and a song, but it is true. Therefore encourage one another and build one another up, just as you are doing. 1 Thessalonians 5:11. I really like having the opportunity to offer encouragement and to receive it! And God has given us the tools to do this:

Proverbs 27:17

Iron sharpens iron, and one man sharpens another.

In this case one woman sharpens another. And then there is one of my favorites:

Matthew 18:20

For where two or three are gathered together in my name, there am I in the midst of them.

Isn't that the best? Jesus is with us when we gather in His name. He is there to comfort us, to encourage us and mostly, to hang out with us when we are having food, fellowship and fun! So, did I say there were seven of us? Nope, there were eight of us!

And speaking of food, of course there were leftovers. I do love leftovers. If there are a lot of leftovers, we enjoy them for dinner the next day. This time, however, we had two pieces of chicken, Italian green beans and homemade bread. But, there was also a jar filled with roasted chicken pan drippings, and since I love gravy, I put on my creative cap and went to work. Pot Pie Gravy over Savory French Toast were born! On a TV cooking show, this may be called Deconstructed Pot Pie, so I’ll call it by both names! 

God is Good; All the time!

Priscilla

Pot Pie Gravy over Savory French Toast

Deconstructed Pot Pie

Pot Pie Gravy   

This recipe is versatile. I used leftover roasted chicken and leftover Italian green beans, but had to steam the carrots, potatoes and onion. However,  any  cooked or steamed left over veggies may be used.

1 1/2 to 2 cups green beans

1 1/2 to 2 cups sliced carrots

1 1/2 to 2 cups small potatoes, sliced

1/2 cup plus chopped onion

1 to 3 cloves minced garlic

2 cups cooked shredded or sliced chicken

3 Tablespoons chicken fat or butter or olive oil

3 to 4 Tablespoons flour (I use rice flour)

3 cups chicken pan drippings or chicken stock

1 cup cream or milk

2 teaspoons adobo seasoning or 1 1/2 teaspoons salt and 1/2 teaspoon pepper

I used leftover chicken and leftover green beans but steamed the carrots, potatoes and onions:

In a large pot, add 1 1/2 to 2 inches of water and a 1/2 tsp salt. Place a metal steamer into the pot. Add in the onions, then the carrots and the potatoes, and top with the garlic. When the water begins to boil, reduce the heat to a steady simmer and place a lid on the pot. Steam the veggies until they are tender, 12 to 20 minutes. Remove the veggies from the pot to cool. 

I used the same large pot to make the pot pie gravy, just drain any remaining water from the pot first. This is called conservation - not having to wash more pots than necessary! 

Now melt the chicken fat, butter or olive oil in the pot over medium heat. Whisk in the flour. Add the chicken pan drippings or stock and stir until well incorporated. Continue stirring while the stock heats up. As the broth begins to heat, the pot pie gravy will thicken. Reduce the heat if the gravy begins to fly out of the pot. The mixture will appear to become too thick, but it will loosen up as the milk or cream is added now, followed by the adobo seasoning. Whisk until the milk or cream has mingled well with the gravy. Now gently fold in the veggies, potatoes and chicken. Turn off the heat. The veggies and the chicken will heat up while bathing in the hot gravy. Place a lid on the pot and set aside.

Savory French Toast

The rule of thumb that I use for when making French Toast is one egg for 2 to 3 slices of bread. So with that thought, this recipes makes 5 to 6 slices of Savory French Toast.

2 eggs

1/3 cup milk or cream

1/2 teaspoon adobo seasoning or 1/4 teaspoon salt and 1/4 teaspoon pepper

1 tablespoon chicken fat, butter or olive oil

6 slices of homemade bread (find the recipe in the Our Daily Bread post on December 19, 2016)

In a shallow bowl, beat the eggs with the milk or cream. Stir in the adobo seasoning. Place a slice of bread in the egg mixture to coat both sides.

Heat a griddle to melt the chicken fat or butter or oil over medium heat. 

Add the soaked bread slice to the griddle. Repeat with more bread until the griddle is full. Mine is large enough to hold up to four slices of Savory French Toast. Cook or fry for about 30 seconds and turn over. The cooked side should be golden. If it looks too pale and moist, flip it back and cook for another 10 to 15 seconds. Have a plate available to place the Savory French Toast when it is ready.  

To serve, place one to two slices of Savory French Toast on the plate and smother with a large ladle of Chicken Pot Pie Gravy.  Yum!