Portobello Mushroom Burgers with Balsamic Reduction Sauce

1 large portobello mushroom cap per person
Hamburger buns
1 or 2 red peppers
1 ball fresh mozzarella, sliced
Salt and pepper

For the Sauce:
1/2 cup balsamic vinegar
1/4 cup red wine
1 tbsp sugar

Remove the stems from the mushrooms and season the underside with salt and pepper.
Combine the sauce ingredients in a small saucepan and simmer over medium-low heat until sauce has begun to reduce down and thicken - about 10-15 minutes. Remove from heat and set aside.
While the sauce is boiling, roast the red peppers over an open flame, or in a 400 degree oven until they are completely black on the outside. Allow to cool on a paper towel and rinse off the burnt skin.
Meanwhile, heat a stovetop grill lubricated with olive oil or vegetable oil. Place the mushrooms top side down on the grill. Grill about 5-7 minutes per side, or until the mushrooms begin to get soft and are heated through. Before removing from the heat, place a slice of the mozzarella on the gills side of the mushroom and allow to melt just slightly.
Assemble the burgers with the mushrooms, roasted red pepper slices and drizzle with the reduction sauce. Enjoy!

*You will be surprised how good (and filling!) this is. You won't miss the meat at all. Portobello mushrooms are so hearty and meaty themselves, they make up for the beef you would have been having instead. The reduction sauce is really what makes this sandwich pop. It's slightly sweet and slightly tangy and adds the perfect touch to this delicious sandwich. Can't find fresh mozzarella? Shredded works just as good!

He has showed you, O man, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God. Micah 6:8

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

The Best Tuna Salad You Will Ever Eat

1 can tuna, drained
1/8 cup mayo
1 stalk celery, chopped
1/4 of an apple, chopped to about the same size as the celery
3 strips of bacon, diced
Juice of 1/2 lemon
Salt & Pepper
2 to 4 slices of bread
1 to 2 lettuce leaves

Fry the bacon bits until they are very crispy, then drain on a paper towel. Set aside.
Mix together the tuna, mayo, celery, apple, lemon juice and salt & pepper in a bowl. Once the bacon has cooled a bit, add that in too. Stir to combine all ingredients until everything is well coated in the mayo.
This really makes enough for two sandwiches - scoop the mixture onto a slice of bread. Top with a crisp lettuce leaf and another slice of bread. Serve with some fresh fruit on the side, and enjoy!

*I came across this recipe when Evan and I were vacationing in Concord, MA. We stopped in a little deli to grab lunch, and I had a tuna sandwich similar to this one. It was a normal tuna sandwich, but it had apple pieces in it. The sweetness of the apple went so well with the tuna and the crunchy celery it was incredible. When I got home, I tried the recipe on my own, and turned the volume up by adding bacon to it. Everything works together in harmony - the crispy salty bacon, with the sweet fresh apples, and the crunchy celery with the hearty tuna. YUM YUM!!

There is no one holy like the Lord; there is no one besides you; there is no Rock like our God. 1 Samuel 2:2

Shredded Chicken BBQ Sandwiches

2 whole carrots, cut into big pieces
2 celery stalks, cut into big pieces
2 shallots, cut in half - skin on
2 cloves of garlic, skinned, but not chopped
4 chicken pieces, bone-in
2 chicken bouillon cubes
2 sprigs of fresh rosemary
4 cups water
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BBQ Sauce
Buns
Cheese (optional)
Coleslaw (optional)

Place everything except the last 4 items in a slow cooker. Make sure the water covers everything, if not, add a little more. Put the lid on and set it for 4 hours.
When the slow cooker completes the cooking, remove the chicken pieces and shred them with a fork (or better yet, with your hands - let it cool a little first!) into a large bowl. Toss the shredded chicken with BBQ Sauce to coat (add as much as you like).
Scoop the chicken onto a bun, top with cheese and/or coleslaw, and enjoy!

*I LOVE this dish. I mean, I LOVE it! Not only is it super tasty, but requires very little effort. Set it in the afternoon and it's ready by dinner-time. I like to use a spicier BBQ sauce and top it with coleslaw to cool it down and add a nice crunch.
The best part of this dish? It makes it's own chicken broth to be used later for soup! You know, if that's what you're into.

Whatever you do, work at it with all your heart, as working for the Lord, not for men, since you know that you will receive an inheritance from the Lord as a reward. Colossians 3:23 & 24