Ephesians 2- Part 2

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Study and learn. Be changed.  Ephesians 2 Made Alive in Christ 1 As for you, you were dead in your transgressions and sins, 2 in which you used to live when you followed the ways of this world and of the ruler of the kingdom of the air, the spirit who is now at work in those who are disobedient. 3 All of us also lived among them at one time, gratifying the cravings of our flesh[a] and following its desires and thoughts. Like the rest, we were by nature deserving of wrath. 4 But because of his great love for us, God, who is rich in mercy, 5 made us alive with Christ even when we were dead in transgressions—it is by grace you have been saved. 6 And God raised us up with Christ and seated us with him in the heavenly realms in Christ Jesus, 7 in order that in the coming ages he might show the incomparable riches of his grace, expressed in his kindness to us in Christ Jesus. 8 For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— 9 not
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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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