Jeanjean

08/26/2024

Verse of the Day for Sunday, August 25th, 2024:
But if we hope for what we do not yet have, we wait for it patiently. — Romans 8:25
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Thoughts on Today's Verse....
I'm not good at waiting. I don't like waiting for Christmas. I don't like waiting in line to check out or check in somewhere. I don't like waiting for someone who is late. I don't like waiting for a surprise. I don't like to wait for.... well, you get the idea, I don't like to wait. But my hope in the Lord gives me patience beyond my human tendency. As much as the Lord has blessed me, I'm fully confident that I can't even begin to imagine the good things Jesus has in store for me when he comes again! So, while I wait, I try to stay busy, busy loving my Father in heaven and busy sharing his grace with others.

My Prayer...
Thank you, dear Father, for the patience I possess as I await Jesus' coming. This patience is beyond my normal inclination, and I recognize it as a gift from your indwelling Spirit. Bless my efforts at leading others to know Jesus and to find salvation in him. Bless my faith so that it will be strong and endure my waiting. Please bless my life, not with worldly goods but with godly patience and compassionate character, so I can be a light to others. In Jesus' name. Amen.

08/25/2024

Hamburgers with Grilled Apple and Chili Crisp
"This one pot creamy ground beef and orzo is a weeknight winner because it uses one pan, requires only a little hands-on work, and is ready in about 40 minutes." —TheDailyGourmet

Ingredients
2 red apples, cored (such as Fuji, Gala, or Pink Lady)

1 pound ground beef

1/4 cup fine dry breadcrumbs

1 tablespoon plus 2 teaspoons chili crisp, divided, plus more for serving

1/2 teaspoon salt

2 (1/3-inch) slices red onion

4 hamburger buns

1/4 cup mayonnaise

Directions
Slice 1 apple using a mandoline slicer to create 8 (1/4-inch-thick) slices. Shred any remaining scraps plus all or part of the second apple to get 1/2 cup shredded apple. Squeeze shredded apple to extract some of the moisture. Reserve any remaining apple for another use.

Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)).

Combine ground beef, breadcrumbs, 1 tablespoon chili crisp, salt, and the 1/2 cup shredded apple in a bowl. Shape into 4 (1/2-inch-thick) patties, 4 inches in diameter. Mixture may be wet so be sure to tightly pack patties.

Oil the grill grate. Grill patties, covered, carefully turning halfway through, until an instant-read thermometer inserted into centers of patties reads 160 degrees F (71 degrees C), 10 to 13 minutes. Grill onion slices, turning halfway through, 8 to 10 minutes. Grill apple slices, turning halfway through, 4 to 5 minutes. If you like, grill buns, cut sides down, until toasted, 1 to 2 minutes. When onions are cool enough to handle, separate rings.

Stir mayonnaise and remaining 2 teaspoons chili crisp together in a small bowl. Spread buns with mayonnaise mixture and fill with patties, onion, and apple slices. Serve with additional chili crisp

From the Editor:
For juicy burgers use 80 percent lean/20 percent fat ground beef.

Nutrition Facts
Servings Per Recipe 4
Calories 684
% Daily Value *
Total Fat 35g 46%
Saturated Fat 10g 50%
Cholesterol 108mg 36%
Sodium 856mg 37%
Total Carbohydrate 51g 19%
Dietary Fiber 4g 15%
Total Sugars 14g
Protein 39g 77%
Vitamin C 7mg 8%
Calcium 156mg 12%
Iron 6mg 32%
Potassium 727mg 15%

https://www.allrecipes.com/hamburgers-with-grilled-apple-a

08/25/2024

Cowboy Spaghetti
"Everyone will love this cowboy spaghetti, a fun twist with bacon, cheese, and pasta in a spicy beef and tomato sauce. The best part is that it’s a one-dish meal, cooked in a cast iron skillet." —TheDailyGourmet

Ingredients
6 strips bacon

1 onion, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound ground beef

1 1/2 cups beef broth

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce, or to taste

8 ounces spaghetti noodles

1 (10 ounce) can diced tomatoes with green chiles (such as Ro-Tel® Original)

1 (14.5 ounce) can fire roasted tomatoes

1 (4 ounce) can tomato sauce

1/2 cup shredded sharp Cheddar cheese

3 green onions, sliced, or as needed for garnish

Directions
Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes. Remove bacon slices to a paper towel-lined plate. When bacon is cool enough to handle, crumble roughly and set aside.

Add onion to the same skillet with bacon grease and sauté until softened, about 3 minutes. Add garlic, salt, and pepper. Stir until garlic is fragrant, about 30 seconds.

Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes. Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce. Stir in 1/2 of the crumbled bacon.

Break spaghetti noodles in half. Scatter over ground beef, making sure noodles are separated. Pour tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over noodles. Cover and cook for 20 minutes.

Remove the lid and stir to combine the pasta and sauce. Smooth out mixture and scatter shredded cheese evenly over top. Sprinkle with remaining bacon. Cover and let cheese melt, about 5 minutes. Garnish with green onions; serve immediately.

Nutrition Facts
Servings Per Recipe 5
Calories 520
% Daily Value *
Total Fat 29g 37%
Saturated Fat 12g 61%
Cholesterol 117mg 39%
Sodium 1406mg 61%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 40g 80%
Vitamin C 20mg 22%
Calcium 255mg 20%
Iron 5mg 26%
Potassium 893mg 19%

https://www.allrecipes.com/cowboy-spaghetti-recipe-8634556

08/25/2024

4-Ingredient Hamburger Casserole
This 4-ingredient hamburger casserole is so comforting and easy to make, and leaves plenty of room for you to doctor it up as you see fit.

Ingredients
8 ounces pasta

1 pound ground beef

salt, freshly ground black pepper, and garlic powder, to taste

10 ounces tomato soup, canned or homemade

8 to 10 ounces shredded mozzarella cheese, divided

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta, reserving about 2 tablespoons pasta water.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt, pepper, and garlic powder. Drain and discard grease.

Place ground beef in a large round casserole dish. Add pasta on top; sprinkle with half the cheese. Pour tomato soup on top; add reserved pasta water and stir everything together well. Cover with foil.

Bake in the preheated oven, covered, for 15 minutes. Uncover and sprinkle remaining cheese on top. Bake, uncovered, 10 minutes more.

Turn on the oven’s broiler and set a rack 6 inches from the heat source. Broil casserole until cheese is browned, about 2 minutes. Remove from the oven and serve.

Cook’s Note
This is a very adaptable recipe. Add as much cheese as you want and experiment with the timing. My husband had two huge helpings and said it was one of the best ground beef casseroles ever. Enjoy!

Nutrition Facts
Servings Per Recipe 4
Calories 597
% Daily Value *
Total Fat 32g 40%
Saturated Fat 14g 70%
Cholesterol 138mg 46%
Sodium 706mg 31%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 48g 96%
Vitamin C 2mg 2%
Calcium 448mg 34%
Iron 4mg 24%
Potassium 741mg 16%

https://www.allrecipes.com/4-ingredient-hamburger-casserole-

08/25/2024

Easy Chicken Satay
This chicken satay recipe features marinated chicken skewers cooked on a grill and served with a sweet and spicy peanut sauce.

INGREDIENTS
Chicken:
½ cup coconut milk
1 clove garlic, minced
1 ½ teaspoons brown sugar
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Peanut Sauce:
1 cup coconut milk
¾ cup chicken stock
½ cup creamy peanut butter
¼ cup brown sugar
1 tablespoon curry powder
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
salt to taste
DIRECTIONS
To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Serve skewers with warm peanut sauce.

Nutrition FactsServings Per Recipe 5Calories 418% Daily Value *Total Fat 29g37%Saturated Fat 16g79%Cholesterol 40mg13%Sodium 571mg25%Total Carbohydrate 21g8%Dietary Fiber 3g11%Total Sugars 15gProtein 24g48%Vitamin C 4mg4%Calcium 53mg4%Iron 4mg22%Potassium 548mg12%

This chicken satay recipe is easy to make with marinated chicken, grilled to perfection on skewers and served with a tasty homemade peanut sauce.

08/25/2024

Chicken Koftas
These chicken koftas will turn out tender and moist no matter which way you choose to cook them—broiled, grilled, or air-fried. Beautifully seasoned with aromatic herbs and spices, they’re perfect for summer eating.

Ingredients
1 cup coarsely chopped sweet onion

1 cup packed fresh cilantro leaves and tender stems

1/2 cup packed fresh mint leaves

4 cloves garlic, peeled and smashed

2 tablespoons coarsely chopped fresh ginger

1 jalapeño chile, stemmed and coarsely chopped

1 pound lean ground chicken (8% fat)

1/4 cup dry breadcrumbs or cornmeal

2 tablespoons olive oil

1 large egg

2 teaspoons garlic powder

1 1/4 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper

cooking spray

Directions
Gather all ingredients.

Chicken Koftas ingredients on a counter

Add onion, cilantro, mint, garlic, ginger, and jalapeño to a food processor; pulse until very finely chopped, about 10 (1-second) pulses. Transfer mixture to a kitchen towel, and squeeze out as much liquid as possible.

Onion, cilantro, mint, garlic, ginger, and jalapeño mixture in a food processor

Add squeezed onion mixture, ground chicken, breadcrumbs, oil, egg, garlic powder, salt, cumin, coriander, and black pepper to a large bowl; mix gently until thoroughly incorporated.

Chicken Koftas mixture in a glass bowl

With moistened gloved hands, shape chicken mixture into 12 (3x1-1/2-inch) cylinders and place on a baking sheet. (If grilling, shape mixture onto skewers).

Raw Chicken Koftas shaped on a baking sheet

To Broil: Preheat the oven’s broiler and set a rack about 7 inches from the heat source. Line a large rimmed baking sheet with aluminum foil, and coat with cooking spray. Arrange koftas in a single layer about 2 inches apart, and spray with cooking spray. Broil, flipping koftas halfway through cook time, until browned and a thermometer inserted into center reads 165 degrees F (74 degrees C), about 8 minutes.

Chicken Koftas cooking in a pan with a spatula

To Grill: Preheat grill to medium, 350 to 400 degrees F (175 to 200 degrees C). Place skewers on oiled grates; grill, covered, flipping every 2 minutes, until charred and a thermometer inserted into center reads 165 degrees F (74 degrees C), about 8 minutes. Alternative Method: Heat a large oiled grill pan over medium-high, about 2 minutes. Add koftas to pan; grill, uncovered, flipping every 2 minutes, until charred and a thermometer inserted into center reads 165 degrees F (74 degrees C), about 10 minutes.

Chicken Koftas cooking on a grill

To Air-fry: Preheat an air fryer to 380 degrees F (193 degrees C) for 2 minutes. Spray koftas with cooking spray. Working in batches if needed, add koftas to air fryer basket in a single layer, and cook, flipping after 4 minutes, until browned and a thermometer inserted into center reads 165 degrees F (74 degrees C), about 8 minutes.

Nutrition Facts
Servings Per Recipe 4
Calories 353
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 25%
Cholesterol 168mg 56%
Sodium 555mg 24%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 30g 60%
Vitamin C 9mg 10%
Calcium 66mg 5%
Iron 3mg 16%
Potassium 963mg 20%

https://www.allrecipes.com/chicken-koftas-recipe-8679670

08/25/2024

Slow Cooker Beef and Noodles
If you love the traditional comfort food of Slow Cooker Chicken and Noodles but want to make it even a little more rich and hearty try Slow Cooker Beef and Noodles!

INGREDIENTS
2 pound chuck roast
1 tablespoon herb and garlic seasoning
2 cups beef broth
1/4 cup cornstarch whisked with equal amount of water
16 oz reames noodles
1/2 cup heavy cream

INSTRUCTIONS
Season roast and place in slow cooker
Add broth and cover and cook on low for at least 8 hours or until roast is fall apart fork tender
Shred beef and add cornstarch slurry, noodles and cream to slow cooker
Turn to high heat and cover and allow to cook for another 30-40 minutes, stirring a few times, until noodles are cooked and sauce is thick.

NOTES
I don't recommend cooking this recipe on high heat except for the final portion to cook the noodles.
If noodles are not done or sauce is too thick, additional broth can be added, 1/2 cup at a time.
To make in Instant Pot:
Add the beef, seasoning and broth to the Instant Pot and cook on high pressure for 75 minutes
Allow the pressure to release naturally then stir in the cornstarch mixture and cream and allow to thicken
Cook the noodles separately and add

NUTRITION
Calories: 358kcal
Carbohydrates: 19g
Protein: 25g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 324mg
Potassium: 464mg
Fiber: 1g
Vitamin A: 275IU
Calcium: 69mg
Iron: 3.5mg

https://slowcookergourmet.net/slow-cooker-beef-and-noodles/

08/25/2024

Happy Sunday
Blessings

08/25/2024

Verse of the Day for Saturday, August 24th, 2024:
[Jesus warned the crowds,] "I told you that you would die in your sins; if you do not believe that I am the one I claim to be, you will indeed die in your sins." — John 8:24
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Thoughts on Today's Verse....
The crucial phrase in Scripture, somewhat disguised by our translations, is: "Unless you believe that I AM, then you will indeed die in your sins." As John so often does, he grabs a simple phrase, fills it full to the brim with meaning, and leads us to see Jesus in a dramatically fresh way. Jesus is I AM (Exodus 3:13-14 — See Jesus' seven "I AM" statements in John's gospel.) Jesus is God with us in human flesh (John 1:14-18; Hebrews 1:1-3). How could God love us so much and come to us as Immanuel, God with us? (Matthew 1:23) We can't fully grasp the depth of God's love, but we can surely believe, be humbled, rejoice, and choose to live to bring I AM, the Lord, the glory due him (Philippians 2:6-11).

My Prayer...
Holy and Righteous God, thank you for Jesus. Thank you for all that Jesus is, all he did while on earth, and all he will do when he comes in his glory. I praise you and thank you for giving me confidence that because of Jesus, I will not die in my sins. I believe Jesus is "I AM" who inhabited human flesh. Even more, dear Father, thank you for the assurance that I will live with you forever when I die. All praise to the great I AM! Amen.

08/24/2024

Full recipe: https://recipeera.com/baked-chicken-with-bell-pepper/
baked chicken with bell pepper | Recipeera
RECIPEERA.COM
baked chicken with bell pepper | Recipeera

Are you craving a delightful and comforting meal that is both easy to prepare and pleasing to the palate? Look no further than our oven baked chicken with

08/24/2024

Watermelon Salad
This watermelon salad with arugula and crumbled feta is the best summer salad ever! It's sweet and savory at the same time, it's super light, refreshing, and very satisfying. This salad may be unusual, but it's so delicious and really simple to make.

Ingredients
▢3 pounds (1360g) seedless watermelon cut into 1-inch chunks
▢1 tablespoon lemon juice
▢3 tablespoons extra virgin olive oil
▢4 oz (115g) arugula/rocket
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢4 oz (115g) feta cheese

Instructions
Place the cubed watermelon and the arugula in a large bowl.
Drizzle with extra virgin olive oil, add freshly squeezed lemon juice, and season with salt and pepper.
Toss the salad so that everything is well coated in the dressing.
Crumble feta cheese and on top of the salad, drizzle extra olive oil and season again if desired. Serve immediately.
Notes:
The only trick in this salad is not to add the feta cheese before tossing the salad! It will create a mess, and the salad won’t look as nice.
Feel free to add diced shallots or red onion, mint leaves, and cucumber for extra flavor.
Avoid buying crumbled feta, and get a block of feta instead. It tastes much better! I prefer Greek feta to Hungarian or French in this recipe.

Nutrition Information
Calories: 103kcal, Carbohydrates: 14g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 157mg, Potassium: 243mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1304IU, Vitamin C: 17mg, Calcium: 37mg, Iron: 1mg

https://littlesunnykitchen.com/watermelon-salad/

08/24/2024

Shaved Brussels Sprout Salad
Creamy goat cheese, tangy apples and cranberries, and crunchy nuts pair beautifully with thinly shaved brussels sprouts to create a Shaved Brussels Sprout Salad that is so festive and fit for your holiday table. Finished with a savory lemon vinaigrette dressing, this might be the best tasting dish at Thanksgiving, after the turkey, of course.

Equipment
Food processor
Large bowl

Ingredients
▢1 pound (450g) brussels sprouts shaved or very thinly sliced, Note 1 & 2
▢1 apple red or green, cored and thinly sliced
▢½ cup shallot finely diced
▢½ cup dried cranberries
▢½ cup pecans toasted
▢2 ounces (55g) goat cheese Note 3
For The Lemon Vinaigrette:
▢3 tablespoons lemon juice
▢⅓ cup extra virgin olive oil
▢1 teaspoon Dijon mustard
▢¼ teaspoon salt
▢⅛ teaspoon ground black pepper

Instructions
To make the dressing combine all of the ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly and shake it until well combined and smooth.
In a large mixing bowl, combine all of the salad ingredients except for the goat cheese.
Give everything a good toss, drizzle the vinaigrette on top and toss again.
Top with crumbled goat cheese and serve.

Notes:
Brussels sprouts can be substituted with cabbage or kale.
The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.

Nutrition Information
Calories: 222kcal, Carbohydrates: 19g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 3mg, Sodium: 124mg, Potassium: 336mg, Fiber: 4g, Sugar: 11g, Vitamin A: 518IU, Vitamin C: 53mg, Calcium: 47mg, Iron: 1mg

https://littlesunnykitchen.com/shaved-brussels-sprout-salad/