Apricot Chicken

Prep Time: 10 min      Level: Easy
Cook Time: 30 min     Serves 2

4 – chicken thighs, boneless/skinless is healthier
3/4C Apricot Jam
1 T – low sodium Soy Sauce
1 lemon – zest and juice
olive oil
Pinch Red Pepper Flakes
Salt & Pepper

in braising pan:
heat olive oil over medium-high heat
salt & pepper chicken
brown chicken on both sides, cooking till nearly done, approx 15 minutes

in small saucepan:
heat apricot jam, soy sauce, salt, pepper, & chili flake; whisk until blended
bring sauce to boil, then reduce heat; allow to simmer and reduce

When chicken is almost cooked through, remove from pan, and drain fat
return chicken to pan and add apricot sauce
cover and simmer for approximately 15 minutes

Serve over rice

Sage Pork Chops with Apple White Wine Sauce

Prep Time: 10 min Level: Easy
Cook Time: 20 min Serves: 2 servings

2 – 6-8 ounce center cut pork loin chops
2 teaspoons chopped fresh sage
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon finely chopped fresh thyme
½ cup semi-dry white wine (pinot grigio)
2/3 cup low-sodium chicken stock
¼ cup fresh apples, peeled and diced
2 tablespoons apple butter
1 tablespoon unsalted butter, cold
Heat a cast-iron skillet over high heat for 2 minutes. While the skillet heats, pat the chops dry with a paper towel, and then sprinkle with the sage and some salt and pepper. Add oil to the skillet and, once it shimmers and is almost smoking, add the chops and sear for 4
minutes on each side, until well browned with a nice crust. Remove the steaks to a plate and tent with foil to keep warm and rest.
While the chops rest, lower the heat to medium, add the onion and thyme to the skillet and cook until soft, about 2 minutes.
Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet.
Reduce the wine by half, about 3 minutes. Stir in the chicken stock, apples, and apple butter. Cook until apples are soft enough to mash into the sauce. Continue simmering until the sauce is reduced and coats the back of a spoon.
Remove from heat and swirl in the cold butter. Taste for seasoning and add salt and pepper if needed.
Serve chops drizzled with sauce. Pair with a glass of the Pinot Grigio, along with a side of spinach.


(Gluten free, Low Carb, Diabetic Friendly and so simple to make)
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat.
Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.
Add the potatoes to the same olive-oil mixture and toss to coat.
Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.
Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.
Place the chicken, skin-side up, in the dish or skillet.
Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet.
Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.
Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.


1 Cup Sugar
1 Cup Crisco (or butter)
2 Cups Flour
1 egg
1 Cup mashed cooked carrots (4-5 medium size)
¼ tsp. Salt
2 tsp. Baking Powder
1 Cup nuts (pecans, walnuts, etc., you choose )
2 tsp. Vanilla
Mix all ingredients together and drop by spoon on greased cookie sheet.
Bake 15 minutes at 400º
Mix powdered sugar with orange juice and melted butter.
[The proportions of this mixture were always by eye. The goal is a light, orange-flavored glaze to put over the cooled cookies.]

Pastor Don’s Black and White Chili

Prep Time:     20 minutes                                                         Level:     Easy
Cook Time:     2 hours-20 minutes                                         Serves:   A Pot Full


  • 1 – lb. ground turkey
  • 2 – Tbsp olive oil
  • 1 – 15.5 oz can cannellini beans (drained)
  • 1 – 15 oz. can black beans (drained)
  • 2 – 14.5 oz cans diced tomatoes
  • 1 – 11.5 oz can V-8 vegetable juice
  • 2 – 8 oz. cans tomato sauce
  • 2 – Jalapeno peppers (seeded and chopped)
  • 2 – Serrano chili peppers (seeded and chopped)
  • 1 – med yellow onion – chopped
  • 2 – cloves garlic – crushed
  • ½ tsp cumin
  • 1 tsp chili powder
  • 1tsp chipotle powder
  • 1 tsp Spanish paprika
  • 1 Tbsp tomato paste
  • 2 Tbsp unsalted butter
  • Salt and pepper


  • Heat olive oil in Dutch oven, brown meat; salt and pepper as desired;
    remove meat and set aside
  • Add butter to Dutch oven, along with vegetables; cook until tender
  • Add tomato paste and combine with vegetables, cook about a minute
  • Add seasonings and cook about two minutes
  • Add meat back to pot
  • Add beans, tomatoes, tomato sauce, and V-8 juice to pot
  • Simmer two hours


Beef Sirloin Tips

Prep Time:       20-30 minutes                                                             Level: Easy
Cook Time:     2 hours                                                                        Serves 6

1 (1-2 pound) sirloin tip roast, cut into 1-inch cubes
3 Tbsp flour
½ tsp salt
½ tsp Spanish paprika
¼ tsp pepper
3 Tbsp vegetable oil
½ onion, chopped
1 Cup beef broth
1 envelope onion soup mix

Combine flour, salt, pepper, and paprika in plastic bag; shake to combine.  Place beef cubes in bag and shake well to coat.  Heat oil in Dutch oven; add beef and cook until browned.  Add onion and cook until tender.  Add beef broth and onion soup mix.  Cover and reduce heat; simmer for 2 hours, stirring occasionally.  Serve over noodles or rice.  When meat is tender and ready to eat, you may thicken broth with cornstarch, if desired.

Suggested side dish:
Cut fresh carrots and fresh turnips into same size pieces and steam until tender.

Beef Lentil Stew

Prep Time:        30 minutes                                                        Level: Easy
Cook Time:      1 hr 30 min                                                       Serves: 6-8 persons

2 Tablespoons olive oil
1 Tablespoon margarine
1 Cup finely chopped onion
½ Cup finely chopped celery
½ Cup finely chopped carrot
2 garlic cloves finely chopped
Salt (kosher) and freshly ground pepper (to taste)
1 pound lentils, picked and rinsed
1 (14-1/2-ounce) can diced tomatoes
1 Quart Chicken broth
1 Quart Vegetable broth
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground thyme
1 pound lean ground beef

Heat the oil in a 6-qt Dutch oven over medium heat.  Once hot, add the onion, carrot, celery, and garlic, salt and sweat until the onions begin to get translucent; add the margarine and continue to cook until vegetables are just tender. (Approximately 8-10 minutes.)  Add the tomatoes with their juices.  Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally. (Approximately 8 minutes.)  Add the lentils and stir to coat.  Add the broth, coriander, cumin, thyme, and pepper.  Increase the heat and bring just to a boil.  Reduce the heat to low, cover and cook at a low simmer until lentils are tender.

While stew is simmering, brown ground beef in a skillet and season with salt and pepper.  When beef is cooked, drain and rinse it, then pat dry.  Add ground beef to Dutch oven for the remainder of cooking time and allow the flavors to come together.

May be served over pasta or rice.  May also be served in a bowl with saltine crackers on the side.  You may garnish with parmesan cheese or other grated cheese and/or sour cream.

D. Tabberer
February 2012


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