Ephesians Week 6

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 Ephesians 5   5  1  Follow God’s example, therefore, as dearly loved children   2  and walk in the way of love, just as Christ loved us and gave himself up for us as a fragrant offering and sacrifice to God. 3  But among you there must not be even a hint of sexual immorality, or of any kind of impurity, or of greed, because these are improper for God’s holy people.   4  Nor should there be obscenity, foolish talk or coarse joking, which are out of place, but rather thanksgiving.   5  For of this you can be sure: No immoral, impure or greedy person—such a person is an idolater—has any inheritance in the kingdom of Christ and of God. [ a ]   6  Let no one deceive you with empty words, for because of such things God’s wrath comes on those who are disobedient.   7  Therefore do not be partners with them. 8  For you were once darkness, but now you are light i...
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Need a new recipe?

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We enjoy watching Diners, Dives, and drive ins... Once we see a recipe that looks delicious...we google the recipe and try it out.   You can do the same here. 
http://www.foodnetwork.com/diners-drive-ins-and-dives/recipes/index.html

After watching the show last night, we bought the stuff for one of the recipes..and  just cooked the best Puerto rican Bistec Sandwich:thinly sliced, grilled rib-eye with Swiss cheese, avocado, grilled onions, garlic, adobo seasoning and tiny amount of mayo..on gluten-free bread... Panini press...YUM!
Here is another one we like to make every couple of weeks... ENJOY!

Chicken Tamarillo

Recipe courtesy Michael Young, chef at Valencia Luncheria in Norwalk, CT.
Show: Diners, Drive-ins and DivesEpisode: Something from Everywhere
Rated 5 stars out of 5    Level: Easy

 Chicken Tamarillo


Ingredients
  • 1 (4-pound) chicken
  • 1/4 cup olive oil
  • 1 1/2 Spanish onions, julienne
  • 1 red bell pepper, julienne
  • 1 green bell pepper, julienne
  • 5 garlic cloves, chopped
  • 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
  • 3 ounces Worcestershire sauce
  • 4 ounces chipotle sauce
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons adobo seasoning
  • Salt and pepper
  • 1 bunch fresh cilantro leaves, chopped

Directions

For the Chicken Tamarillo:
Place whole chicken in stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving.
Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.

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