Having traveled around singing a lot when I was younger, I heard a LOT of different preachers. One of my favorite sermons was about today's scripture passage: Joshua 24:15. In a long drawn Southern accent, the preacher said Choose yeeeee this daaayyyyy WWWHHHHOOOMMMM yeeee will serve! I am happy to say I made my choice many, many years ago!
So who do we really serve? Do we and our households really "serve the Lord"? Are there other idols or things of this world that we make our priorities instead of serving the Living God? I know this sounds like crazy talk that might have us end up as a monk that gardens vegetables and prays when he is not doing that! I am sorry, but I know that is not the life for me! Once again, God lead me to the closing tag line for today's entry: "You are a success in God’s kingdom if you are faithful where He has placed you." - Our Daily Bread Wherever you are. Whatever God has for you to do. Let us all be faithful to Him! Praise God!
Lord, you know what is best for us. Please help us do our best for you where you place us!
Foodie Friday
I found a couple of recipes that I want to try. Not sure when I will take time to cook again. Here are the recipes:
Pine Nut-crusted Chicken Parmesan
Ingredients
1 cup panko bread crumbs
3/4 cup pine nuts, toasted
2 Tbsp. fresh rosemary, chopped
1 Tbsp. crushed red pepper flakes
2 large eggs, lightly beaten
1/2 cup dry white wine OR chicken broth
1-1/4 cups all-purpose flour
1 Tbsp. Kosher salt
1 Tbsp. garlic powder
2 Tbsp. ground black pepper
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/4 cup Bertolli® Classico™ Olive Oil, divided
1 jar Bertolli® Arrabbiata Sauce
3 cups fresh spinach leaves, rinsed and patted dry (about 10 oz.)
1 cup shredded fontina cheese (about 2 oz.)
1 cup shredded mozzarella cheese (about 2 oz.)
1/2 cup grated Parmesan cheese
12 ounces fettuccine, cooked and drained
TOTAL TIME
1 hr 5 min
SERVINGS
4 UNITS
Preparation
Preheat oven to 375°. Lightly brush sides and bottom of 11- x 8-inch baking dish with 1 tablespoon Olive Oil, then evenly spread with 1/3 of the Sauce; set aside.
Pulse pine nuts in food processor or roughly chop with knife. Combine pine nuts, bread crumbs, rosemary and red pepper flakes in shallow dish. Combine eggs with wine in another shallow dish. Combine flour, black pepper, salt and garlic powder in another shallow dish. Evenly coat chicken in flour mixture, then egg mixture, then bread crumb mixture.
Heat remaining 3 tablespoons Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
Arrange chicken in prepared baking dish, then top with remaining Sauce. Bake 30 minutes or until chicken is thoroughly cooked.
Evenly top chicken with spinach and cheeses. Bake an additional 5 minutes or until cheese is melted. Serve over hot fettuccine and garnish, if desired, with additional Parmesan cheese and parsley.
Hearty Hash Brown Soup Recipe
Ingredients
2 pounds frozen shredded hash brown potatoes
4 cups water
1 large onion, chopped
3/4 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 quart milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic salt
8 bacon strips, cooked and crumbled
Directions
In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. Yield: 12-16 servings (4 quarts).
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You are a success in God’s kingdom if you are faithful where He has placed you. - Our Daily Bread
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