Jersey Fresh Tip #6

THE HOLY TRINITY OF AROMATICS


Onion, Celery and Carrot. These three ingredients, known as "aromatics" are frequently used in soups, sauces, and other savory dishes. They are called aromatics, because that's what they are. Once they hit the heat of the pan, a wonderful aroma is released, which means your food is going to taste amazing. These ingredients are usually cooked first before anything else goes into the pan. They take a few minutes to cook down and get soft, and then you can begin layering the flavors on top of the aromatics for the rest of your dish.
Each one of the aromatics adds a different component to the party. The onion is a little bit bitter and sharp in flavor, while also a little bit sweet. The celery has a nice "green" flavor and adds depth to the dish. The carrot adds sweetness to the dish and also a beautiful color.
Adding salt to the aromatics while they are cooking, helps them to soften quicker and also to flavor them on their way to the final product. My favorite way to cook up these aromatics is with equal parts butter and olive oil. Then when the veggies are soft, add in some minced garlic to round out the flavors.
The typical ratio of aromatics in a dish is 2 parts onion to 1 part carrot and celery, but it is not an exact science. Use whatever you like. And, the onion can be substituted for shallots or leeks, if that's what you've got on hand.
This "Holy Trinity" of aromatics is typical of American food, but other countries have their own Holy Trinity. Some include peppers, garlic, and other aromatic ingredients. But stick with this, and your dishes will be sure to please.

Basic White Sauce

(aka: Bechamel Sauce)
Makes about 2 cups
2 tbsp butter
2 tbsp flour
1 1/2 cups whole milk, at room temperature
Salt & pepper
1/8 tsp grated nutmeg (fresh is best!)

In a small saucepan, melt the butter over medium heat. Add the flour to the butter and whisk quickly to coat the flour with butter, and get out any lumps. Cook for about 1 minute to cook out the raw flour taste.
Slowly pour in the milk, still whisking to ensure you don't get any lumps. Keep whisking until all the milk is in the pan. Heat the sauce until it starts to thicken and just starts to bubble up. Add the salt, pepper and nutmeg and stir. Sauce should be smooth and creamy.

*This is a really easy sauce that is good on lots of things like pasta, fish and chicken. It doesn't have much flavor, so the flavor really comes in the salt pepper and nutmeg. The nutmeg gives it a warmth and depth that is really good. I usually use this as the base to my lasagnas. This is also grate to mix with other sauces. Mix it with tomato sauce to make a creamy pink sauce. Mix it with pesto to make a creamy pesto. The possibilities are endless for this basic, delicious sauce.

Since my youth, O God, you have taught me, and to this day I declare your marvelous deeds. Psalm 71:17

Chicken Chowder

2-3 chicken breasts
2 carrots, diced
2 celery stalks, diced
1 shallot, diced
1 garlic clove, minced
4 medium sized potatoes, cubed
4 tbsp butter
1/2 cup flour
Bacon bits (optional)
1 cup cooked orzo, or rice
4 to 5 cups whole milk
Salt and pepper

Season the chicken with salt and pepper. In a 350 degree oven, roast the chicken breasts on a cookie sheet until cooked through. Allow to cool and cut into small bite-sized pieces. Set aside. In a large pot, melt the butter over medium heat. Add the carrots, celery, shallot and garlic and saute until vegetables are soft. Add the potatoes and stir. Add the flour to the pot and stir to coat the vegetables. Cook for about 1 minute. Slowly add the milk, stirring to get out all the lumps from the flour. The milk should just cover the potatoes completely. Season with salt and cover the pot. Bring to a boil, stirring occasionally, and boil until potatoes are soft, like for mashed potatoes. Turn off the heat.
With a stick blender, or in a regular blender, blend the soup until it is slightly chunky, and thick. Add the chicken, bacon bits (if using) and orzo and stir to combine. Season with more salt and pepper to taste. Add more milk if the soup is too thick.
Serve hot.

*Yet again, I was left scratching my head for what to make with chicken. I was in the mood to make soup, so I decided to make a variation of my clam chowder with chicken. It worked pretty good! Believe it or not, I did not use the bacon, but adding bacon would give it a more smoky, hearty flavor. The orzo adds a nice texture to the soup and makes it more like a stew. One thing to note though, the soup thickens as it sits, so go ahead and add more milk if you need to thin it out. This is a heart warming soup that you will love as much as we did!


Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29

Cranberry Brown Sugar Chewies

2 cups dark brown sugar
1 cup softened butter
2 eggs
1/2 cup sour cream
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup dried cranberries
1 cup raisins

Preheat oven to 400 degrees. Grease cookie sheets and set aside.
Beat the butter and sugar until light and fluffy. Add eggs and sour cream and beat until creamy. Sift together flour, baking soda, salt and spices. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto prepared baking sheets.
Bake 8-10 minutes until lightly browned. Remove from cookie sheet to cooling rack. Allow to cool completely.

*Never underestimate those recipes on the back of your food labels! I found this one on the back of a package of brown sugar. Of course, I made a mess while attempting to make the cookies, but they came out great! And just the way I like them too - nice and soft and chewy. I love the tartness of the cranberries and the chewy texture they give to the cookies. These go great with a tall glass of milk. And the smell reminds me of the holidays. These would make great Christmas cookies! So, next time you see a recipe on the back of a food package, you might be surprised at how good it is! Give them a try!

My dear children, I write this to you so that you will not sin. But if anybody does sin, we have one who speaks to the Father in our defense—Jesus Christ, the Righteous One. 1 John 2:1

Beer Battered Tilapia

1 bottle beer (dark brews work best)
2 cups flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
4 tilapia filets
Cornstarch for dredging
Oil for frying

Mix together the batter ingredients in a large bowl until well blended and there are almost no lumps. Set in the fridge for 15-30 minutes. Season the fish with salt and pepper, and dredge in the cornstarch, shaking off the excess.
Heat the oil in a cast iron skillet to about 350 degrees. Dip the fish into the batter, enough to coat (NOTE: this batter is thick and sticky! Make sure you shake off the excess batter!) Carefully drop the fish into the hot oil and fry on both sides until golden brown and crispy.
Drain on a wire rack with a paper towel underneath. Serve with your favorite dressings, and enjoy!

*I had so much beer left over from going to the Giants game, and I didn't know what to do with it. I'm not a big beer drinker, and so I was trying to think of recipes that use beer. Beer batter is a great way to use beer. The batter doesn't necessarily taste like beer, but it makes a wonderfully thick and tasty batter for the fish, or whatever you're frying. This batter works for fish, shrimp, and even onion rings! So, if you've got some beer lying around in your fridge, go ahead and try this batter out...you won't be disappointed!

So do not throw away your confidence; it will be richly rewarded. You need to persevere so that when you have done the will of God, you will receive what he has promised. Hebrews 10:35-36

Garlic Roasted Asparagus

1 large bunch asparagus
1 large garlic clove, minced
Olive oil
Salt & pepper

Preheat oven to 350 degrees.
Trim off the woody bottom ends of the asparagus.
Spread the asparagus out on a sheet pan and drizzle with olive oil, just enough to coat. Season with salt and pepper and the minced garlic. Toss the asparagus to get everything well combined.
Roast the asparagus in the oven for 15-20 minutes. Serve immediately.

*Roasted asparagus is an elegant side dish that you don't have to spend much time and effort on. It even goes great with the balsamic glaze we made yesterday! I usually serve this side dish around the holidays and it is always a hit. The trick is to get pretty thick asparagus, otherwise, it will shrivel up and you will be left with crispy asparagus straws, which is not good.

The LORD is my strength and my song; he has become my salvation. He is my God, and I will praise him, my father's God, and I will exalt him. Exodus 15:2

Chargrilled Chicken with Balsamic Ginger Glaze

4 to 6 chicken breasts, pounded relatively thin
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tsp ground ginger (if you have fresh, use that!)
1 clove garlic, minced
3 tbsp honey
1/4 cup brown sugar
Salt & pepper

Combine the glaze ingredients (except the salt) in a small pot and stir. Heat the glaze over medium heat until it comes to a boil and sugar has dissolved. Boil for about 15 minutes until the glaze is thick and syrupy.
Season the chicken with salt & pepper. On a stovetop grill, or on an outdoor grill, cook the chicken for about 5 minutes per side, brushing with the glaze on both sides. Chicken should be cooked through and have nice charred grill marks.
Serve hot with the extra glaze to pour over the top.

*This glaze is similar to our Easy Marinade, but doesn't have as many elements, and is a simple delicious glaze for chicken, beef or pork. The glaze gets wonderfully thick and syrup-like, and will keep in the fridge if you have extra. This also goes great over roasted vegetables. If you can find fresh ginger, absolutely use that in place of the ground ginger. It will really ramp up the flavor and give the glaze a nice kick. Try it...you'll love it!

Accept one another, then, just as Christ accepted you, in order to bring praise to God. Romans 15:7

Shepherd's Pie

1 lb ground beef (or ground turkey)
1 pkg brown gravy mix
1 small can tomato sauce
1/4 cup water
1 10 oz pkg frozen mixed vegetables
2 cups mashed potatoes
1/2 cup shredded cheddar cheese

Preheat the oven to 350 degrees.
Brown the beef in a large pan. Drain and put back in the pan. Into the beef, add the gravy mix, tomato sauce, water and vegetables. Bring to a boil. Pour into a greased 1 1/2 quart casserole dish. Top with prepared mashed potatoes. Sprinkle cheese all over the top.
Bake for 30 minutes.
Serve immediately with applesauce and biscuits.

*This is another one of my favorite childhood recipes. My favorite part was the cheesy crust on top of the mashed potatoes. It's just such a heart-warming dish and it fills the house with a wonderful aroma. It really takes me back every time I make it. And I usually make a lot, so that we have lots of leftovers!

May the grace of the Lord Jesus Christ, and the love of God, and the fellowship of the Holy Spirit be with you all. 2 Corinthians 13:14

Chicken Hash

6 medium potatoes, peeled and shredded
4 chicken thighs
10 bacon strips, cooked
3 small carrots, diced small
2 celery stalks, diced small
1 shallot, diced small
1 garlic clove, minced
1/2 roasted red pepper, diced
1/2 roasted yellow pepper, diced
3/4 cup chicken broth
1 large bunch parsley, minced
Salt & pepper
4 tbsp oil

In a 400 degree oven, roast the chicken thighs on a sheet pan until cooked through, about 20-25 minutes. Remove from oven and allow to cool. Shred the chicken and set aside.
Meanwhile, in a large skillet or wok, heat the oil over medium heat. Add in the carrot, celery and shallot. Season with salt & pepper. Cook until vegetables are just tender, about 7 minutes. Add in the garlic and cook for another minute. Add in the shredded potatoes and fry until potatoes have softened, and start to get crispy. Add in the chicken broth and stir to combine.
Once potatoes are cooked, add back the shredded chicken, the roasted peppers, and parsley. Cook for another minute or two to heat the chicken back up. Chop up the bacon and add it to the pan. Season with more salt & pepper.
Top with more parsley and serve hot.

*This is a dish that doesn't look very appetizing, but is so tasty, you won't even care. I came up with this dish when I had a bunch of potatoes that I didn't know what to do with, and I was tired of making the same old mashed potatoes. I looked around the kitchen and just gathered up ingredients that I know work well together and basically threw them all in a pan and cooked it! Instead of oil, I actually had some bacon fat in the fridge that I used. Yum. This dish is a great way to get kids to eat their vegetables. It's loaded with veggies, but they won't even know because it's such a yummy dish. And really, when you're talking about hash, you can make it with anything you like. Potatoes are the most essential ingredient, so play around with what you like and make up your own hash! And the best part, if you have any leftovers, combine them with eggs the next day to make a delicious omelet!

Do you not know? Have you not heard? The LORD is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary, and his understanding no one can fathom. Isaiah 40:28

Homemade Roasted Peppers

Peppers - any shape, size, color (bell peppers, jalepeno, etc.)
Olive oil
Glass Jars

Turn on one of the burners on your stove to about medium heat.
Take one pepper - any color and size - with a long pair of tongs and place it right over the flame. Carefully turn the pepper with the tongs until the pepper is charred all over the outside (the skin will be black and look burned - that's what you want).
Place the roasted pepper in a bowl, cover with a piece of foil, and allow to cool for a few minutes. Cut the pepper open and rinse the pieces under cold running water to remove the charred skin. Cut the pepper into strips and place in a jar.
Repeat for as many peppers as you want, or until your jar is full.
Pour olive oil in the jar, enough to cover the peppers and seal tightly.
Store in the fridge.

*In case you're wondering, yes you can also roast peppers in the oven using the broiler. However this method, albeit a little tricky, is more controlled. If you're only doing a couple of peppers at a time, this method is great, but if you want to do a bunch of peppers, use the oven. The process is a little more involved in the oven because you have to watch and keep turning them so they char evenly on all sides. I like to do this when I have peppers that are just about to turn, it really extends the life of the peppers. Roasted peppers have so much more flavor and are a great addition to a lot of dishes (stay tuned for one coming up!). Baby Mason Jars are the perfect container for these. And make sure to use good olive oil because that will also add flavor to the peppers.

Who is wise and understanding among you? Let him show it by his good life, by deeds done in the humility that comes from wisdom. James 3:13

Shrimp Scampi Orzo

1 cup dry orzo
About 15 shrimp, cleaned and shells removed
1/2 cup frozen peas
1/2 stick butter
1/4 cup olive oil
1 large clover garlic, minced
2 tbsp dry white wine
1 tbsp lemon juice
2 tbsp Dijon mustard
1 small bunch fresh basil leaves, chopped fine
Salt & pepper

Cook the orzo in boiling water for about 7 minutes, or until al dente.
Meanwhile, in a small saucepan, combine the butter, olive oil, garlic, mustard, lemon juice, basil and wine. Cook over low heat until the butter melts and the sauce comes together. Add the frozen peas to the sauce at the last minute and turn off the heat. The hot sauce will cook the peas. Put the lid on the saucepan and set aside.
Season the shrimp with salt and pepper and cook in a pan over medium heat - about 2 minutes per side or until just cooked. Remove them from the pan and set aside on a small plate.
Once the orzo is done cooking, drain and in the same pot, toss with the sauce and shrimp until everything is coated in sauce.
Sprinkle with parmesan cheese, and serve with our So Yummy Garlic Bread.

*I am a huge fan of shrimp scampi, and also a huge fan of pasta. One day I was having shrimp scampi and thought it would be great as a pasta dish. I was right! It's a nice light pasta dish that as great in the summer as it is in the winter. In the winter, when fresh herbs are not as prevalent, you can absolutely use dried herbs. But don't use as much because dried herbs are much stronger in flavor than fresh. In case you were wondering, Orzo is a great pasta that looks like rice, but it is actually pasta. You will often see it used in soups, or rice pilaf. I love it because it cooks fast and is very versatile.
I like the slight tang that the mustard gives to this dish, and the hint of wine really comes through. Of course, if you just want to have shrimp scampi, just omit the pasta and the peas!

When my life was ebbing away, I remembered you, Lord, and my prayer rose to you, to your holy temple. Jonah 2:7

Baked Spinach and Artichoke Dip

10 oz frozen spinach, thawed
14 oz can artichoke hearts, drained and rinsed
1/2 cup parmesan cheese
1/2 cup swiss cheese
1/2 cup mozzarella cheese
10 oz alfredo sauce
1 clove garlic, minced
4 oz softened cream cheese

Preheat the oven to 350 degrees.
Roughly chop the artichokes. Combine everything in a large bowl and mix to combine. Place in an 8x8 glass baking dish and bake for about 25-30 minutes, or until cheese is bubbly.
Serve hot with chips or bread.

*This recipe is very close to the spinach and artichoke dip at Applebee's. It goes great with those pita chips we made a few days back, and makes a great party food. If you like, sprinkle some more cheese over the top just to give it some extra cheesy goodness. You can also substitute garlic powder for the garlic clove if you don't like the idea of biting into a piece of garlic. Just use about 1 tsp. This dip also keeps for up to a week or two in an airtight container in the fridge. When you're ready to eat it again, just put it back in the oven, or even in the microwave to heat it back up. Enjoy!!

And this is the testimony: God has given us eternal life, and this life is in his Son. 1 John 5:11

Jersey Lime Pie

For the crust:
1 1/2 cups graham crackers (about 6 whole crackers worth)
5 tbsp melted butter

For the filling:
3 large egg yolks
1 14-ounce can sweetened condensed milk
1 tbsp lime zest
1/2 cup fresh lime juice (about 4 limes worth)
2 drops green food coloring
Whipped cream

Preheat the oven to 350 degrees.
In a food processor, break up the graham crackers until they are like sand. With the machine on, pour in the melted butter and blend until all the crumbs are coated in butter. Turn out into a 9-inch pie plate that has been liberally coated with non-stick spray. Press the crumbs evenly on the bottom and sides and bake for 8 minutes. Allow to cool completely.
In a large bowl, beat the yolks until they are thick. Beat in the sweetened condensed milk, zest, lime juice and food coloring. Mix until well combined.
Pour into the pie shell and put in the fridge until the pie is set - 4 hours or more. Top with whipped cream and enjoy.

*Oh. My. Gosh. Can I just tell you how much I love this pie? I am a HUGE fan of Key Lime Pie, but since I am Jersey Girl, I am using Jersey limes instead of Key Limes, which can be hard to find. Unless of course, you live in Key West. I love the color of this pie, I love the sweet and sour flavor of it, and I love that you can see the little flecks of zest in the pie. It's just great. Of course, if you're not a lime fan, you could always use lemons, which makes kind of a lemony cheesecake-like pie. And of course, use yellow food coloring instead. Making the graham cracker crust yourself is so easy - there's no reason to buy a pre-made one at the store. I don't know one mom that doesn't have graham crackers on hand, so there you go! Try this out, it's so simple and so flavorful. You will love it. (And you want to know a secret? I made this pie entirely for myself!)

Give thanks to the Lord, for he is good. His love endures forever. Psalm 136:1

Spicy BBQ Bacon Chicken Melts

This recipe is for 2 sandwiches
2 boneless chicken breasts, pounded to about 1/2 inch thickness
1 cup spicy BBQ sauce
1 tsp hot sauce (I used "Bone Suckin' Sauce")
1 tsp Worcestershire sauce
8 strips bacon, cooked
About 4 slices of Velveeta cheese, or other "melty" cheese
2 Rolls, or 4 slices sourdough bread

Season the chicken breasts on both sides with salt & pepper.
In a bowl, mix together the BBQ sauce, hot sauce, and Worcestershire sauce until combined. Set aside.
In a pan, spray with non-stick spray and cook the chicken on both sides, basting with the BBQ mixture until the chicken is no longer pink in the middle (about 4-5 minutes per side). Be sure to get a nice thick layer of sauce on both sides of the chicken.
Put a layer of cheese on the bottom half of the roll or bread. Once the chicken is done, place 1 chicken breast on each roll. Top with 4 slices of bacon (and more cheese if you like). Let the sandwiches sit for a minute to let the cheese melt.
Enjoy!

*This recipe came to me on a day that I was standing in the middle of my kitchen going, "What on EARTH am I going to make for dinner?" I had taken out chicken, and I never know what to make with chicken. So I'm looking through the fridge and I saw the bacon. "Yes!" I thought to myself. "Ok, now what to make with bacon AND chicken?" So the wheels started turning, and I remembered that Evan likes to get the Bacon Chicken Melt at Perkins sometimes. So, I decided to do my own twist on that and ramp it up with some spicy BBQ sauce. It was a hit! I served it with some creamy Mac & Cheese, and a pickle. Yum. And as we know, everything is better with bacon!

The eye is the lamp of the body. If your eyes are good, your whole body will be full of light. Matthew 6:22

Super Duper Meatball Hoagies

1 lb ground beef
1 egg
1 tbsp each chopped fresh parsley & basil
1/4 cup dried bread crumbs
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
Salt & pepper

Lots of shredded mozzarella cheese
About 2 cups of your favorite marinara sauce, heated
Hoagie Rolls

In a bowl, mix together the beef, egg, herbs, bread crumbs, garlic powder, salt & pepper until well combined. Shape into medium-sized meatballs and set aside.
Heat up a large skillet with about 1 tbsp olive oil. Brown the meatballs on all sides until they are cooked through. Drain on a paper towel.
To assemble the sandwiches, cut the hoagie rolls long-ways down the middle. Put a layer of sauce on the bottom, a layer of cheese, then the meatballs. Add more sauce on top and more cheese and put the top on the sandwich. Serve with more sauce on the side for dipping and enjoy.

*I love love LOVE meatball hoagies. I especially love them when they are covered, and I mean covered in cheese. As an added treat, you can hid little mozzarella balls in the center of each meatball for added cheesy goodness. Make sure all your meatballs are the same size so they cook evenly. These hoagies are great for tailgating, great for kids, great for anytime! Enjoy this heartwarming classic.

He who pursues righteousness and love finds life, prosperity and honor. Proverbs 21:21

Pita Chips

5 pita pockets (recommend Sahara pitas)
Salt & pepper
Olive oil

Preheat the oven to 350 degrees.
Cut the pitas into 6 even triangles. Arrange them on a baking sheet and brush them with a little bit of olive oil so each one has a thin layer of oil on it. Sprinkle evenly with salt & pepper (add other dried herbs if you wish).
Bake for 15-20 minutes or until crispy and golden brown.
(Makes 30 chips)

*These pita chips could not be easier to make. Bags of pita chips sell for upwards of $3.00 at the store, and the bag is half-full when you get it. Why not make your own healthy, crunchy pita chips at home? These go great with anything you would use chips for. I especially like them with spinach and artichoke dip. Store these in a zip-top bag, and they will keep for at least a month. If you want to make these chips sweet, brush them with canola oil instead, and sprinkle with a cinnamon & sugar mixture. Bake for the same time and temperature and voila! A healthy, yet satisfying sweet treat.

Each of us should please his neighbor for his good, to build him up. Romans 15:2

Perfect Steak Every Time

Whether you like it really rare or well done, this recipe is a surefire way to get it perfect each and every time.

3-4 steaks, whatever cut you like
Salt & Pepper

Preheat the oven to 375 degrees.
Season the steaks well with salt & pepper on both sides. Pat the steaks totally dry on both sides with a paper towel. (Don't worry if some of the seasoning comes off, most of it should stay on).
Heat up a large pan, or stovetop griddle until it is screamin' hot. Spray with non-stick cooking spray. Place the steaks on the griddle - you should hear a loud sizzling - for about 3 minutes per side, or until they develop a nice crust on the outside.
Transfer the steaks to a baking sheet and put in the oven (If you like your steak rare, no need to do this).
For medium-rare to medium, allow to bake for about 15 minutes. When you touch the steak, it should feel a little "rubbery" and give under your finger. For medium-well to well, bake for 20-30 minutes. The steak should be firm to the touch.
Remove the steaks from the oven and allow to rest for at least 5 minutes so all the juices redistribute into the meat. Slice the steaks against the grain, and enjoy!

*The tricks to perfect steak are: DRY the meat, a VERY HOT grill, and finishing them in the OVEN. If you are doing this on an outdoor grill, that's ok, but just keep the heat lower so the steak doesn't burn on the outside. Trying to cook steak entirely on the stovetop leads to overcooked, or very undercooked meat. It will be nice and brown on the outside, but practically raw in the middle. Or, if you like it well done, the steak will be burnt on the outside, but done in the middle. The key is the baking step. Get a nice crust on the outside, then finish it off in the oven. Don't be afraid to test the meat by poking it lightly with your finger. Learn what each doneness "feels" like, so you know when to take the meat out. The resting step is also key. If you take the meat out and immediately cut into it, all that beautiful juice will run out onto your plate or cutting board. That's no fun for anyone. This method takes a wee bit of practice, but you will be guaranteed perfect steak each and every time.

Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation, now that you have tasted that the Lord is good. 1 Peter 2:2

"So Yummy" Garlic Bread

2 small ciabatta rolls, cut in half lengthwise
1/2 cup each parmesan and mozzarella cheese
1/2 cup olive oil
1 clove garlic, minced
1/2 tsp each, dried basil, salt & pepper

Heat the oven to 350 degrees.
Combine the garlic, cheeses, oil and spices in a bowl just enough so the oil coats all the cheese. Spread the mixture onto the rolls in an even layer.
Bake at 350 for about 7 minutes, or until bread is crispy and cheese is melted and bubbly.

*The key to this garlic bread is good bread. I happened to use mini ciabatta rolls, but any rustic crusty bread will do. If you don't like the idea of eating pieces of garlic, you can use 1 tsp of garlic powder instead. Trust me, this is restaurant quality cheesy garlic bread. If you don't want the cheese, just omit it from the recipe, but do everything else the same. Enjoy!

For you are God my Savior, and my hope is in you all day long. Psalm 25:5b

Basic Risotto

1 tbsp butter
1 tbsp olive oil
1 cup Arborio Rice
1 garlic clove, minced
1 small shallot, diced fine
1/2 cup dry white wine
About 4 to 5 cups vegetable or chicken broth, warmed
1/2 cup grated parmesan cheese
Salt & pepper
5 large basil leaves, chopped

In a skillet, heat the butter with the olive oil until the butter has melted completely. Add the shallots and saute until just soft. Add the garlic and saute another minute, or until garlic is fragrant. Add in the Arborio rice and stir to combine. Toast the rice for about 3 minutes, and add the white wine. Stir the risotto and boil until most of the liquid is absorbed.
By the ladlefull, add the broth - just enough to cover the rice. Keep stirring the rice until most of the liquid is absorbed. Keep adding broth and stirring until the rice is just al dente. (The only way to know is to taste it!)
The rice will double in volume and will puff up. Turn off the heat and add the cheese, salt, pepper and basil. Stir to combine. Serve immediately.

*I'm not going to try to fool you, risotto is a tough dish to make. It takes some practice and a lot of patience, and a good bit of prep work, but let me tell you - it is worth it! When I am making risotto, I like to have everything in place before I start. I chop up the shallot and the garlic, set it aside. Pour the wine into a measuring cup and have it ready. Have the broth heating up in a pot behind the pan I am using for the risotto, Grate the cheese into a bowl, set it aside. Have the rice measured out and set in a bowl or cup. Butter and olive oil go right in the pan. Once I have everything in place, I start, because once you start, you won't have time to prep anything else. Risotto must be treated with care and patience, but the result is a creamy, luxurious treat. You can also add anything you want once it's done cooking, just make sure whatever you are adding is cooked as well. I usually add chopped spinach and either shrimp or chicken to make a "one pot meal." Give it a shot. I promise you will love it.

Set your minds on things above, not on earthly things. For you died, and your life is now hidden with Christ in God. Colossians 3:2 & 3

Citrus Marinated Shrimp

For the Marinade:
Juice of 1 lemon
Juice of 1 lime
Juice of 1/2 orange
1 tbsp Dijon mustard
1/4 cup olive oil
1 tsp each Salt & pepper
1 clove garlic, minced fine
1/4 tsp each ground cumin, dried basil & dried parsely

15 to 20 shrimp with tails still on
1 zip-top bag
5 to 10 wooden skewers, soaked in water for at least 30 minutes

Combine the marinade ingredients in a 4 cup measuring cup and whisk until well blended.
Put the shrimp in a zip-top bag and carefully pour the marinade in the bag with the shrimp. Get as much air out of the bag as you can, and seal it well. Mush around the marinade to coat the shrimp completely. Place the bag in a glass container or on a plate and place in the fridge for up to 8 hours.
Put about 5 shrimp on each skewer. Cook the shrimp for about 1 minute per side on a grill, griddle, or flat pan.
Serve immediately.

*This is a great summery dish. The citrus flavors really come through and almost "cook" the shrimp while it's marinating. If you wish, you can use the remaining marinade as a sauce, just make sure to bring it to a boil first to kill the bacteria. Shrimp is great to have as a treat every now and again. We always have a big bag of frozen shrimp in the freezer and just pull out whatever we need, whenever we need it. You don't really need to put these shrimp on skewers if you don't want to, but it just makes for easier turning and handling. Try it! You'll love it!

But our citizenship is in heaven. And we eagerly await a Savior from there, the Lord Jesus Christ. Phillipians 3:20

Buffalo Chicken Fingers

For the sauce:
1/2 cup hot sauce (recommend Frank's Hot Sauce)
1/2 stick butter, melted

For the Chicken Fingers:
10 to 15 boneless chicken tenders
1 egg, beaten
1/2 cup flour
1/4 tsp garlic powder
1/8 tsp paprika
Salt & Pepper
Oil for frying

Beat the egg in a medium bowl and set aside. Mix together the dry ingredients in another bowl. Dip the chicken in the egg to coat, then dredge in the flour mixture, being sure to shake off the excess. Heat the oil in a large cast iron skillet. When it is hot enough (food will sizzle & bubble when dropped in), carefully drop in the chicken fingers and fry on both side until no longer pink in the middle, and crust is golden brown. Remove and drain on a paper towel.
Meanwhile, mix together the hot sauce and the butter in a large bowl. Once all the chicken has been fried, toss in the buffalo sauce to coat completely. Serve immediately with blue cheese dressing and celery sticks.

*This recipe was so incredibly easy. While you do have to drag out the skillet to fry the chicken, it fries up fast since it is a thinner cut of meat. And there is something so satisfying about making your own buffalo chicken at home. It tastes just like it would at any restaurant. There will most likely be a little bit of sauce left over once you have tossed all the chicken in it. But no worries, just store the leftover sauce in the fridge, and heat it up in the microwave whenever you need it again!

Remember this: Whoever turns a sinner from the error of his way will save him from death and cover over a multitude of sins. James 5:20