Spring is here and Summer is coming, which means beautiful sunny days perfect for picnics. Packing up a picnic, taking it to a park or beach with a friend or loved one(s) is a great way to enjoy a delicious meal outside. When you are toting food outside into the hot sun you always have to make sure you focus on "food safety." Whether your picnic is taking place on the beach, in a boat, park, or your own backyard, these recipes will make a gathering a true celebration. They're all delicious, easy, portable and guaranteed to be a hit. Once again, most importantly when taking food on a picnic be sure to follow "Food Safety Rules." Note: just a week ago we had over 2 feet of snow here on the Front Range in the Denver area, the day before it snowed was 70 degrees. You just never know about the weather here.
There is something special about having picnics and eating outdoors (or you can have a perfect indoor picnic) whether a barbecue in your backyard or traveling to a beautiful beach/lake or near a stream under a large shady tree. What about a romantic picnic with your significant other? I personally love these type of picnics as does my love, Jerry. Fabulous picnics are my idea of a great time especially if a bonfire is involved. Smores and a bonfire are a perfect combination. You can have picnics anywhere and serve whatever you desire from a simple sandwich to amazing gourmet fare. Pack into a perfect wicker basket; cold fried chicken, run ripened beef steak tomatoes and chilled Champagne ending with fresh ruby red strawberries dipped in dark chocolate. Fresh baguettes, a variety of delicious cheeses, smoked salmon, fresh vegetables with dips and ending with angel food cake. Simple and easy picnic food ideas don't need to be complicated to be successful. Memories of where you have your picnic and with whom will make it that special occasion. Chilled lemonade, wine, beer or fruit juices are great to quench your thirst.
As I have said before my favorite place for the picnic is the beach, although we don't have any in Colorado, we do have some very pretty lakes. I personally love large steamed chilled prawns serve with garlic aioli, fresh lemon and green bean potato salad and a bottle of chilled Chardonnay. Add a fresh baguette for a perfect meal. Savory roasted chicken, potato salad, baked beans, and chilled beverages or beer. In my opinion you can't have a picnic without chilled juicy watermelon, mmmmm.
What to pack with your picnic baskets depends on who is going and what you are serving. I would suggest; salt, pepper, butter, bread, fruit, ice (lots and lots of ice), dishes, chilled drinks, water, napkins, tablecloths, baby wipes (my favorite thing), corkscrew, can opener, utensils, paring knife, cups, glasses, blanket(s), suntan lotion, games, insect repellent, ice (did I say lots and lots of ice?), firewood, matches, etc. and these are just a few items you might require. It's always best to bring more than less.
If you would like to view other picnic posts of mine, check out the archives; 1/31/10 Romantic Inside Picnic, 4/6/11 Flying Kites and Picnic Delights and finally 5/21/12 Do You Love a Picnic
I hope you enjoy the recipes listed below. Note: all eggs are large unless otherwise noted. Once again, I can't reiterate enough to keep hot foods hot and cold food cold. And did I mention bring lots of ice!
Refreshing Delicious Rhubarb Lemonade - love, love, love
3 stalks fresh rhubarb, sliced
1 1/2 cups sugar
5 cups cold water
1 1/2 lbs. fresh ruby red strawberries, hulled and sliced (note; if you want to replace strawberries add raspberries)
1 cup fresh lemon juice (possibly more)
Fresh lemon sliced (garnish)
Into a large saucepan add rhubarb, sugar and water bringing to a boil. Remove from heat and stir in berries steeping for about 45 minutes. With a potato masher, mash the solids then strain through a fine mesh sieve, discarding solids. Cover and refrigerate to chill. Stir in lemon juice, taste and add more lemon juice if needed. Pour over ice in glasses and garnish with fresh lemon slice.
Really Good Picnic Punch
1 (20 oz.) can pineapple chunks in natural juices, do not drain
1 (12 oz.) can frozen orange juice concentrate, thawed
1 (6 oz.) can frozen limeade concentrate, thawed
1 qt. ginger ale, chilled
1 qt. cranberry juice, chilled
2 cups apple juice, chilled
1 (10 oz.) package frozen strawberries
1 fresh lemon, thinly sliced
Into a large bowl add pineapple chunks and juice, orange juice and limeade mixing to combine. Stir in ginger ale, cranberry juice and apple juice. Stir in berries and fresh lemons. Chill until ready to serve. Be sure to bring ice when ready to serve. For an adult version add some run or tequila.
Mango Guacamole - mmmm
3 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1 large ripe mango, peeled and diced
1/2 red onion or sweet white onion, diced
1 garlic clove, finely finely minced
1 jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped
2 fresh limes, juiced
salt and freshly ground black pepper
pinch of red pepper flakes
Into a bowl add avocados and mash to chunky texture with a potato masher. Stir in remaining ingredients, taste and adjust flavorings.
Picnic Appetizer - these can be prepared ahead of time and prepared at picnic
30 small tomatoes (cherry or pear)
1/2 cup olive oil
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
2 tsp. sugar
1 French baguette, sliced on diagonal 1/2-inch
Goat cheese
Fresh parsley, chopped
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and add tomatoes, drizzle with oil, vinegar season with salt, pepper and sugar. Bake for about 45 minutes. Remove and let cool. Place baguette slices onto baking sheet and bake to lightly browned. To prepare; spread goat cheese onto toasted baguette, adding roasted tomatoes and parsley.
Summer Tomatoes with Corn and Feta
3 cups fresh corn kernels off the cob
2 cups baby arugula, rinsed in cold water, spun dry
1/2 cup Feta cheese, crumbled
1 Tbl. fresh oregano, chopped
1/2 cup extra virgin olive oil
3 Tbl. red wine vinegar
salt and freshly ground black pepper
pinch of red pepper flakes
2 lbs. ruby red tomatoes, sliced
Lay the tomatoes onto a serving platter in a circular fashion, sprinkle with some salt and pepper. Into a bowl whisk the oil, vinegar, season with salt, pepper and oregano. Taste and adjust flavorings. Add the corn and arugula to the dressing and toss to combine. Pile this mixture over the tomatoes. Sprinkle with feta cheese. Serve with French baguette.
Refreshing Greek Roasted Lemon Potato Salad
4 lbs. fingerling potatoes, sliced into about 1-inch pieces or you can use baby reds
4 stalks celery, minced including leafy green tops
1 bunch scallions, sliced including green part
6 Tbl. plain Greek yogurt
8 Tbl. olive oil
4 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
2 Tbl. fresh mint, chopped
1/2 cup fresh parsley, rough chopped
1/2 cup Greek olives, pitted and sliced in half
1/2 cup Feta cheese, crumbled
Preheat oven to 400 degrees. Place the potatoes onto a rimmed baking sheet, toss with 4 Tbl. oil, season with salt and pepper. Roast about 45 minutes tossing halfway through cooking time. Remove and let cool about 20 minutes then place into a large bowl. Add celery, olives, scallions and parsley to potatoes. Into a bowl whisk 4 Tbl. oil, yogurt, lemon juice, zest, salt and pepper. Taste and adjust flavorings. Pour dressing over potatoes and toss. Pour onto a platter and garnish with feta and mint.
Slow Cooker Delicious and Easy Barbecued Beef Sandwiches - great for picnics or cookouts
3 lbs. boneless beef chuck roast
1 cup barbecue sauce (you delicious homemade version)
1/2 cup apricot preserves
1 red bell pepper, seeded and chopped
1 sweet white onion, chopped
1 Tbl. Dijon
Hearty rustic sandwich rolls, split
Accompaniments; cheese slices such as Provolone or Harvarti, shredded lettuce, sliced sweet white onion, sliced dill pickles
Cut the roast into quarters, season with some salt and pepper and place into a large slow cooker. Into a bowl combine the barbecue sauce, preserves, bell pepper, onion and Dijon. Pour this over the roast and cook on low about 7 to 8 hours or until done and tender. Remove roast, place onto cutting board and with a sharp knife thinly slice. Return meat to slow cooker and cook another 30 minutes. Skim any fat from sauce. At this point I would place the beef into covered container and bring to picnic. You can then gently reheat along with heating the buns. Pile the beef and sauce onto buns with accompaniments if desired.
Picnic Turkey Sandwiches
1 or 2 large French baguettes, depending on how many you are serving
Fresh sliced roasted turkey - you can also get these roasted at the grocery store
Mayonnaise
Pesto
Harvarti cheese, sliced
Slices of thick cut bacon, browned and placed onto paper towels
Red onion, slivered
Ruby red tomatoes, thinly sliced
Avocados, peeled, pitted and thinly sliced (spritz with some fresh lemon juice)
Baby arugula or baby spinach, rinsed and spun dry (make sure very dry)
Pepperoncini, drained and thinly sliced
Into a bowl add some mayonnaise and pesto stirring to combine. Slice the baguettes lengthwise and liberally spread on pesto mayonnaise on both sides of bread. Start layering on one side the ingredients and sprinkle with salt and pepper. Add top baguette and wrap in parchment paper. Don't make too far in advance you don't want them soggy. Or you can bring all the prepared ingredients and prepare at picnic.
Italian Pasta Salad
1 lb. small pasta
2 (15 oz.) cans cannellini beans, rinsed and drained
5 anchovy fillets, drained and mashed
1 small red onion, diced
1 garlic clove, minced
2 tsp. fresh rosemary, minced
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly grind black pepper
2 (12 oz.) cans albacore tuna, drained
1/2 cup fresh basil, sliced
Into a pot of boiling water add pasta and cook al dente, drain and pour into a large bowl, pat dry with paper towels if you have any water on pasta, add beans. Into a bowl whisk the anchovy fillets, garlic, rosemary, olive oil, lemon juice and zest, salt and pepper. Taste and adjust flavorings. Pour dressing over pasta and beans and mix to combine. Gently stir in tuna, parsley and basil and pour onto serving platter.
Thai Summer Rolls with Dipping Sauce
Sauce
2 garlic cloves, minced
1 Tbl. fresh ginger, peeled and grated
2 Tbl. tamari
2 Tbl. pure maple syrup
2 Tbl. fresh lime juice
red pepper flakes
1/3 cup creamy peanut butter
Rolls
1 cup cooked rice noodles, rinsed in cold water and drained
8 rice paper sheets
1 carrot, peeled and thinly julienned
1 avocado, peeled, pitted and julienned
1 English cucumber, sliced in half lengthwise, and julienned (I leave peel on)
1 cup fresh basil, chiffonade
1/2 cup fresh cilantro, rough chopped
1 red bell pepper, seeded and julienned
Sauce; into a bowl add ingredients and whisk to combine to smooth, if you need to thin out a little add a touch of boiling hot water. Rolls; add some warm water to a large plate, dipping the rice paper sheets into water to just soften, remove and place onto clean kitchen towel. Arrange the topping items onto rice paper and roll up similar to a burrito, serve with dipping sauce.
Picnic Meatloaf Chicken Sandwiches - love meatloaf sandwiches
Meatloaf
3 Tbl. butter
3 stalks celery, diced
1/2 medium white onion, diced
1 Tbl. Tabasco
2 lbs. ground chicken, I like the dark meat
1 cup blue cheese, crumbled (I like Maytag)
salt and freshly ground black pepper
2 eggs
1 1/2 cups Panko breadcrumbs
2 Tbl. heavy whipping cream
1/2 cup Parmesan cheese, grated
Accompaniments; bread (good quality), mayonnaise, crisp lettuce, cheese slices, ruby red tomatoes thinly sliced, shaved red onion and if you are like my husband lots of mustard
Sauce
1/4 cup ketchup
1 Tbl. Tabasco
1 Tbl. Dijon
Meatloaf; preheat oven to 350 degrees. Into a saute pan melt the butter and drizzle a little olive oil, add celery and onions cooking to soften. Place into a large bowl with the drippings, add Tabasco, ground chicken, blue cheese, salt, pepper, eggs, cream and 1 1/2 cups Panko. Mix well to combine. Place mixture onto rimmed baking sheet into a meatloaf shape. Into a small bowl add the sauce ingredients and mix. Pour this over the meatloaf. Into a bowl add 1/4 cup Panko and the Parmesan cheese and mix, place this over sauce on meatloaf. Bake for about 1 hour or until temperature reaches 165 degrees. Remove from oven and cool slightly before slicing into pieces. Prepare sandwiches with topping of your choice and add meatloaf slices.
Asparagus and Chinese Noodles
1 lb. dried Chinese egg noodles
2 lbs. fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, peeled and shredded
2 large red bell peppers, seeded and thinly sliced
1 cup fresh cilantro, chopped
1 1/2 lbs. pork tenderloin, sliced into thin strips
2 Tbl. sesame seeds, lightly toasted
1 bunch scallions, thinly sliced on diagonal including green part (divided)
Whole cashews, optional, but I like them on top
Vinaigrette
1/2 cup soy sauce
1/2 cup seasoned rice vinegar
pinch of red pepper flakes
2 Tbl. vegetable oil
1 Tbl. chili oil
1 Tbl. fresh ginger, peeled and grated
1 garlic cloves, grated
2 Tbl. honey
1 Tbl. toasted sesame oil
Into a large wok or saute pan add drizzle of oil and add pork in batches cooking to browned. Into a pot of boiling salted water add pasta and cook according to package directions, drain and refresh in cold water, drain again. Steam the asparagus for just a few minutes you still want it crisp tender, rinse in cold water and drain. Into a large bowl add the cooled pasta, asparagus, 1/2 of scallions, carrots, bell peppers and cooked pork. Cover and chill. Vinaigrette; into a jar with lid add ingredients shaking well, taste and adjust flavorings. When salad is chilled remove and toss with vinaigrette, add cilantro and toss. Pour onto serving platter and garnish with remaining scallions, sesame seeds and cashews.
My Favorite Turkey Burgers with Bacon and Mango Chutney
2 lbs. ground turkey (don't purchase all white meat it's too dry)
1/2 lb. ground pork
2 Tbl. olive oil
salt and freely ground black pepper
1/2 white sweet onion, diced
Smoked thick cut bacon strips, browned and removed to paper towels
Accompaniments; good quality burger buns buttered and lightly toasted, mayonnaise, lettuce and thinly sliced tomatoes
Chutney - make ahead of time
2 cups sugar
1 cup distilled white vinegar
6 mango's peeled and cut into cubes
1 medium white sweet onion, diced
1 Tbl. fresh lemon juice
2 tsp. curry powder
1 red bell pepper, seeded and diced
1/2 cup golden raisins
2 Tbl. fresh ginger, peeled and grated
1 garlic clove, minced
1 tsp. mustard seeds
pinch of red pepper flakes
Into a large Dutch oven add sugar and vinegar bringing to a boil to dissolve sugar. Add remaining ingredients simmering uncovered for about 1 hour or until slightly thickened. Prepare canning jars by sterilizing including lids. Pour chutney into clean jars leaving about 1/2-inch head space, close jars sealing with clean sanitized lids and process in a water bath for 15 minutes. Note; if you are unsure how to can, check out information on-line or on posts I have done in the past. Your university extension office has lots of valuable information. I am serious about this, do it properly or don't do it at all. Burgers; into a large bowl add ground turkey, pork, olive oil, salt, pepper and onion mixing to combine. Form into patties and place onto oiled grill, grilling to doneness. Smear some chutney onto buns, add cooked bacon, add mayonnaise and other accompaniments you desire. Take a jar of chutney to picnic if desired.
Asian Long Beans and Spicy Shrimp (love)
1 1/2 lbs. large shrimp, cleaned, peeled
1/4 cup seasoned rice vinegar
2 Tbl. soy
3 scallions, sliced on diagonal including green part
pinch of red pepper flakes
2 Tbl. toasted sesame oil
2 garlic cloves, finely minced
1 Tbl. fresh ginger, peeled and grated
1 lb. Chinese long beans, trimmed, you can slice, but I love them whole like long pasta
Note; these are always found in Asian grocers, very occasionally in regular grocery stores
Into a glass bowl add shrimp, vinegar, soy, sesame oil, scallions and pepper flakes. Cover and refrigerate about 1 hour. Into a large saute pan over medium high add sesame oil, garlic and ginger stirring a couple of minutes until fragrant, do not burn or you will start over. Add the beans and stir quickly to coat about 3 minutes. Add the shrimp and marinate cooking and stirring about 4 minutes until shrimp are pink. Remove and place onto serving platter or place into a Tupperware type container with lid and take to picnic, refrigerate of course.
Very Easy Chicken Wraps (you can bring all the ingredients and assemble at picnic so they stay fresher)
3 cups cooked rotisserie chicken, skin and bones removed and shredded
1 1/2 cups shredded coleslaw mix with carrots
4 scallions, thinly sliced including green part
1/3 cup prepared ranch dressing (I make my own, as I like it better)
1/4 cup dill relish (I like the spicy kind with peppers)
Romaine lettuce, rinsed and shredded (pat dry with paper towels)
1 (8 oz.) package cream cheese, soft
6 sun-dried tomato basil wraps or wraps of your choice
Into a bowl combine shredded chicken, slaw mix, relish, scallions, ranch dressing, salt and pepper and mix to combine. Lay out the wraps and smear on some cream cheese all over, add nice portion of the chicken mixture, add lettuce and fold burrito style, slice in half and wrap in parchment paper.
Spicy Chicken Breasts - these can be made ahead of time and chilled or grilled at picnic (you can eat plain, on a salad, with potato salad, in a sandwich, etc.) I love these with a fruit salsa
8 boneless, skinless chicken breasts, lightly pounded
1 Tbl. dark brown sugar
2 tsp. sweet paprika
2 tsp. garlic powder
2 tsp. ground ginger
1/2 tsp. cinnamon
pinch of ground cloves
salt and freshly ground black pepper
Into a bowl mix the sugar, paprika, garlic, ginger, cinnamon, and cloves. Heat the grill and rub chicken lightly with some oil and sprinkle with a little salt and pepper on each side. Rub both sides of breasts with the spice mixture and place onto grill on one side to get grill marks (oh yeah, gotta have those grill marks), turn and grill other side until cooked through. Remove from grill and serve. These are also good thinly sliced and tucked into warmed flour or corn tortillas with some shredded lettuce, crumbled goat cheese and fruit salsa, mmmmm!
Another great picnic staple is taking a few vegetables such as; red and yellow bell peppers, asparagus, scallions, zucchini, onions and tossing with a little olive oil, season with salt an pepper and grilling. Add a refreshing dipping sauce and maybe warmed and grilled pita bread and it's delicious.
Delicious Fruit Salad - great for dessert too
2 cups fresh blackberries
4 kiwi, peeled, halved and sliced
1 large mango, peeled and sliced
1/2 cup tequila
1/2 cup sugar
2 medium fresh limes, grated and juiced
Place the fruit into a glass bowl. Place the sugar, tequila and lime zest into a small saucepan and simmer to dissolve sugar. Remove and stir in lime juice. Pour over fruit and gently toss. Cover and refrigerate until chilled. This also tastes great over grilled pound cake.
Asian Chicken Sandwiches with Asian Slaw
1 1/2 lbs. chicken breasts, boneless and skinless
salt and freshly ground black pepper
1/2 cup orange marmalade
2 Tbl. soy sauce
2 Tbl. toasted sesame oil
1 tsp. Sriracha sauce
Sesame seeds, lightly toasted
1 head butter lettuce
Fresh pita bread, sliced in half
Mayonnaise
Slaw
1 head Napa cabbage
1 large juicy orange, peeled and pith removed, chopped
1 large carrot, peeled and shredded
4 scallions, thinly sliced on diagonal including green part
1 red bell pepper, seeded and thinly julienned
1/3 cup pickled ginger, sliced (ahhh, love this stuff)
1/4 cup seasoned rice vinegar
1 Tbl. orange marmalade
3 Tbl. toasted sesame oil
salt
pinch of red pepper flakes
1 tsp. black sesame seeds
Preheat oven to 400 degrees. Rub chicken with a little oil and season with salt and pepper. Place onto baking sheet and roast about 10 minutes. Marinade; into a bowl add the marmalade, soy, sesame oil and Sriracha mixing to combine. Baste the chicken with the sauce and bake about 20 more minutes or until cooked through to 160 degrees, place chicken under broiler for about 1 minute. Remove and let rest for about 10 minutes. Slaw; rinse cabbage in cold water then slice with a sharp knife into shreds, pat dry with paper towels so you don't have any excess moisture. Place cabbage, bell pepper, scallions, ginger, carrots and oranges into a large bowl. Dressing; into a jar with lid add the vinegar, marmalade, sesame oil, salt, red pepper flakes and sesame seeds shaking well to combine. Pour dressing over cabbage mixture and toss to combine. Place the marinade into a saucepan and boil for about 1 minute. Remove sauce from burner and let cool. Slice the pita bread and brush with some mayonnaise. Slice chicken thinly and add to pita with slaw, sprinkle with sesame seeds and drizzle on some more sauce.
Pasta with No Cook Sauce - great for picnics
2 lbs. ruby red tomatoes, cored and diced
1/2 cup extra virgin olive oil
1/2 cup of fresh basil, sliced
1 Tbl. fresh thyme, chopped
1 garlic cloves, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes
1 lb. penne or similar pasta
Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath to stop cooking. Drain well and when cooled pat dry with paper towels. Add to a bowl and drizzle with some olive oil and toss to combine. Cover and chill. Sauce; into a glass bowl add all the sauce ingredients and mix well, let stand at room temperature for about 30 minutes. Place the sauce into a covered container and pasta into a covered container. When you arrive at picnic, mix the two together. Note; when bringing chilled pasta keep it chilled until service.
Summer Fresh Watermelon and Tomato Salad
2 cups baby arugula, rinsed in cold water and spun dry
2 cups cheery or pear tomatoes, halved
3 cups seedless watermelon, cut into medium cubes
1 English cucumber, sliced in half lengthwise, lightly seeded and sliced into moons
1 1/4 cup feta cheese, medium to large crumbles
1/4 cup fresh basil, sliced
1 Tbl. extra virgin olive oil
1 Tbl. fresh lemon or lime juice
salt and freshly ground black pepper
red pepper flakes (if desired)
Place the arugula, tomatoes, watermelon, cucumber, feta and basil into a large glass bowl. Into a jar with lid add the olive oil, juice, salt, pepper and pepper flakes shaking to combine, taste and adjust flavorings. Pour over salad and toss to combine.
Spicy Corn Chowder - place into thermos(s) and you have a great hot soup. Love this on a cold beach picnic, but also great anytime. Also great to take skiing and yes you can have a snow picnic.
7 slices thick cut smoked bacon, sliced
1 large yellow onion, diced
3 scallions, sliced thinly including green part
3 celery stalks, sliced
1 red bell pepper, seeded and diced
1 tsp. fresh thyme
5 cups fresh corn kernels, sliced off the cob
1/2 tsp. chipotle chili powder
Tabasco
2 cups whipping cream
3 cups chicken stock
3 large russet potatoes, peeled and chopped
salt and freshly ground black pepper
1 1/2 cups white cheddar cheese, shredded
Into a large Dutch oven add bacon and cook to browned, remove and place on paper towels, remove most of bacon fat. Add onion, celery, pepper, thyme and chili powder stirring to combine and cooking to soften. Stir in potatoes and chicken stock bringing to a boil, reduce and simmer cooking until potatoes are tender. Taste and season with salt and pepper. Stir in cream and bring to a boil, reduce to simmer and cook about 20 minutes, if you feel at any time you need more liquid add a touch more chicken stock. Stir in cheese to melt, add corn, Tabasco, cooked bacon and scallions, stirring to combine. Taste and adjust flavorings. Keep gently stirring so corn doesn't burn. Pour hot boiling water into thermos(s) and let stand a few minutes, then drain well. Pour chowder into thermos(s) and make sure lid is tight. Serve with crackers or crusty bread.
Spinach and Strawberry Salad - I would suggest getting all the ingredients together and tossing at picnic so salad doesn't wilt.
2 pints large ruby red strawberries, hulled and sliced
9 cups baby spinach, rinsed in cold water and spun dry
Radishes, sliced
1 small red onion, slivered
1 cup Provolone cheese, shredded
1 cup blanched almonds or pecans, lightly toasted
Dressing
1/4 cup extra virgin olive oil
1 Tbl. honey
6 Tbl. red wine vinegar
2 Tbl. fresh orange juice
salt and freshly ground black pepper
Note; to make this a complete meal add cooked chicken breast or grilled shrimp
Dressing; into a jar with lid add ingredients and shake well to combine. Into a bowl add salad ingredients and drizzle with dressing tossing to combine.
Grilled Steaks or Burgers with Salsa Verde
Salsa
1 1/2 lbs. tomatillos, husked and rinsed
2 jalapenos
1/2 white onion, chopped
1/4 to 1/2 cup fresh cilantro
1/4 cup fresh lime juice
salt and freshly ground black pepper
Preheat broiler about 4-inches below heating element. Place the tomatillos and jalapenos onto rimmed baking sheet and broil until blackened. Remove baking sheet and carefully flip over and continue broiling another 6 minutes. Into a food processor or blender combine the onion, cilantro, lime juice, salt and pepper, then add the charred tomatillos and jalapenos with any juices that have accumulated on pan. Pulse to fairly smooth scraping down sides. Taste and adjust flavorings. If you want a really creamy salsa, let cool slightly then add 2 peeled and seeded avocados to achieve a creamy texture. Sometimes I also like to toss in about 1 Tbl. rinsed capers. Place salsa into a covered container and take to picnic. For burgers or steaks, well you know how to grill those and when done place some salsa on top. Tuck the burgers inside warmed buns with some lettuce and cheese and dig in. This salsa is also great on grilled halibut or swordfish.
Mediterranean Potato Salad
3 lbs. baby red potatoes
3 large red bell peppers, roasted, sliced into strips
1 small red onion, julienned
Pepperoncini, sliced
1 cup kalamata olives, pitted and sliced in half
1/2 cup fresh parsley, chopped
pinch of red pepper flakes
1/2 cup sun-dried tomatoes in oil, sliced
1/2 cup pine nuts, lightly toasted
1/2 cup fresh basil, sliced
salt and freshly ground black pepper
Vinaigrette
2 Tbl. whole grain mustard
1/2 cup red wine vinegar
1 tsp. dried oregano
salt and freshly ground black pepper
1/3 cup extra virgin olive oil
Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Salad; place the potatoes into a large pot of boiling salted water and cook to tender, drain well and let cool to room temperature. Slice the cooled potatoes into chunks and place into a large bowl. Add remaining ingredients except parsley and basil and toss with dressing, taste and adjust flavorings. Stir in parsley and basil.
Camp Fire Pork Skewers - these are great for picnic cookout
1 1/2 lbs. pork tenderloin, cut into large chunks
24 ruby red cherry tomatoes, leave whole
1 sweet onion, cut into chunks
24 cremini mushrooms, left whole
Fresh cilantro, chopped
Long wooden skewers, soaked in cold water for 3o minutes
Marinade
1/2 cup plain Greek yogurt
2 Tbl. curry powder
1 Tbl. brown sugar
1 Tbl. soy sauce
1/2 Tbl. turmeric
1 tsp. cumin
1 tsp. fresh lime juice
1 tsp. fresh lime zest
salt and freshly ground black pepper
Into a bowl whisk the marinade ingredients. Place the pork cubes into a large glass baking dish and pour over the marinade, massaging marinade into pork. Cover and refrigerate about 4 to 6 hours. Preheat grill or camp fire and thread onto skewers the pork, tomatoes, onions, mushrooms. Spray each skewer with cooking spray and season with salt and pepper. Place onto grill or camp fire and cook about 15 minutes, turning ever few minutes. When cooked through place onto serving platter and garnish with cilantro. A nice glass of wine would be nice with these.
Very Spicy Fried Chicken - love this
Marinade
1/4 cup fresh lime juice
6 garlic cloves, rough chopped
2 Tbl. salt
1 Tbl. freshly ground black pepper
1 Tbl. cumin
2 Tbl. smoked paprika
2 tsp. dried oregano
2 tsp. fresh lime zest
Batter
1 1/4 cups all purpose flour
3/4 cup cornstarch
1 Tbl. freshly ground black pepper
1 Tbl. garlic powder
1 tsp. baking powder
1 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne or more if you like
2 egg whites, whisked
3 lbs. bone-in skin on chicken
Vegetable oil
Into a bowl mix marinade ingredients and add in chicken pieces turning to coat well. Cover with plastic wrap and refrigerate about 1 1/2 hours. Remove and scrape off any large garlic pieces. Heat about 2 to 3-inches vegetable oil in large Dutch oven to 325 degrees. Take the marinated chicken and roll in the egg whites then into flour mixture patting on well. Place onto cooling rack on a baking sheet and refrigerate about 15 minutes. Remove and fry the brown meat first for about 15/20 minutes or 175 degrees internal temperature. Fry the white meat about 15 minutes or until 160 degrees internal temperature. Place chicken onto clean cooling rack on a baking sheet while continuing to cook chicken. Serve with potato salad and baked beans.
Simple Creamy Dreamy Potato Salad
3 1/2 lbs. Yukon Gold potatoes, peeled and sliced in half
salt and freshly ground black pepper
1/2 cup mayonnaise (possibly more)
1/2 cup sour cream (maybe less)
1/4 cup pickle relish (I like a combo of dill with just a touch of sweet)
2 Tbl. Dijon
7 hard boiled eggs, peeled and mashed
4 celery stalks, thinly sliced on diagonal
1 bunch scallions, thinly sliced including green part
1/2 cup fresh parsley, chopped
Into a large pot of boiling salted water add potatoes and cook to tender, drain well rinse in cold water, drain again and chill. When potatoes have chilled cut into chunks and place into a large bowl. Add salt, pepper, celery, scallions and parsley. Into a bowl whisk the mayonnaise, some sour cream, mashed eggs, relish, Dijon, salt and pepper, taste and adjust flavorings. Pour over potatoes and mix to combine. Cover and chill.
Asian Salmon - this can be prepared at picnic or prepared in advance and eaten chilled
1 large fillet of salmon, skin one, bones removed
1 Tbl. honey
1/4 cup sake
1/2 cup soy sauce
Cucumbers
5 English cucumbers
6 Tbl. boiling water
2 tsp. sugar
2 Tbl. seasoned rice vinegar
1 tsp. salt
pinch of red pepper flakes
2 tsp. sesame oil
1/4 cup pickled ginger, chopped
2 Tbl. black sesame seeds
Into a large baking dish add sake, soy and honey whisking to combine. Add salmon and make sure marinade is rubbed all over salmon, cover and chill about 2 hours. Remove from refrigerator about 20 minutes before grilling. Cucumbers; halve the cucumbers, seed lightly and slice on diagonal placing into a glass bowl. Into a small bowl whisk the boiling water, sugar, vinegar, salt, red pepper flakes, sesame oil and ginger and pour over cucumbers tossing to combine. Cover and marinate about 30 minutes. Salmon; if cooking ahead of time preheat oven to 450 degrees. Remove salmon from marinade and discard. Place salmon skin side down in baking dish roasting about 10 to 12 minutes or depending on thickness. Remove from oven. If preparing at camp fire, bring along a grill top to fit over camp fire and place salmon on or use your barbecue if you brought it. To serve; cut salmon into serving pieces and top with pickled cucumbers.
Mango and Chicken Salad - great on greens or tucked into pita or wraps
4 cups cooked chicken breast, shredded
2 ripe mango's, peeled and chopped
3 celery stalks, thinly sliced
3 scallions, thinly sliced including green part
1/2 small red onion, diced
1 cup cashews, lightly toasted
Dressing
1/2 cup mango chutney
1 Tbl. Dijon
1/2 cup vegetable oil
2 Tbl. champagne vinegar
3 tsp. Asian chili oil
Dressing; into a bowl whisk the ingredients, taste and adjust flavorings. Into a large bowl add salad ingredients and combine with dressing.
Couscous Salad - I love this
1 cup uncooked couscous
1 1/4 cups water
3 Tbl. fresh lime juice
2 Tbl. olive oil
1 Tbl. honey
salt and freshly ground black pepper
1/2 tsp. cumin
3 nectarines, pitted, peeled and chopped
1/2 cup baby spinach, sliced
4 scallions, thinly sliced including green part
1 (15 1/2 oz.) can garbanzo beans, drained and rinsed
Into a saucepan add water bring to a boil, gradually stir in couscous. Remove from heat, cover and let stand 5 minutes, fluff with a fork and cool slightly. Place couscous into a bowl. Dressing; into a jar with lid add lime juice, olive oil, honey, salt, pepper, and cumin shaking well to combine, taste and adjust flavorings. Pour some dressing over couscous and toss to combine. Stir in nectarines, spinach, scallions and garbanzo beans, add more dressing if needed.
Perfect Rice Salad
4 cups cooked basmati rice, chilled
1 small shallot, finely minced
1 garlic cloves, finely finely minced
3 Tbl. white wine vinegar
1 Tbl. fresh lime zest
2 Tbl. fresh lime juice
1 tps. Dijon
1 tsp. honey
1/2 cup vegetable oil
1 English cucumber, sliced in half lengthwise and seeded, sliced into moons
4 scallions, thinly sliced including green part
1 can artichoke hearts, drained and sliced
3 celery stalks, sliced on diagonal
1/3 cup feta cheese, crumbled
1 red bell pepper, seeded and diced
1/2 cup fresh parsley, chopped
2 Tbl. fresh mint, chopped
salt and freshly ground black pepper
Note; you can add poached chilled shrimp to this if desired or lump crab meat or chilled cooked lobster, also add pimento stuffed or black olives sliced
Into a bowl whisk the shallot, vinegar, lime juice, zest, Dijon and honey then whisk in oil, salt and pepper, taste and adjust flavorings. Into a large bowl combine chilled rice, making sure to break up so it doesn't stick together. Add the cucumber, scallions, artichokes, celery, feta, pepper, parsley, and mint. Pour over dressing and toss. If adding shrimp or crab add it now and gently mix. Cover and chill.
Asian Chicken Salad - love this and you can also use this for wraps or inside pita pockets
4 large chicken breasts
2 heads Boston lettuce, torn
2 large Asian pears, halved, cored and chopped
1/2 English cucumber, halved lengthwise and thinly sliced
3 scallions, thinly sliced including green part
1/2 cup roasted wasabi peas (oh my gosh, I love these)
Dressing
1/2 cup mayonnaise
1/4 cup seasoned rice vinegar
1 Tbl. wasabi powder, less if you don't like the heat
2 tsp. toasted sesame oil
1 1/2 Tbl. water
salt and freshly ground black pepper
Into a large saucepan add chicken and cover with cold water, bring to a simmer and poach chicken to done, remove and let cool. Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. Onto a large platter add lettuces, pear, cucumber, scallions and toss with some dressing. Slice the chicken breasts thinly on diagonal and place on top of salad and drizzle on more dressing, top with wasabi peas.
Grilled Vegetable and Peach Pasta Salad
1 lb. penne pasta
2 cups pear tomatoes, sliced in half
3 zucchini, sliced in half lengthwise
2 red bell peppers, sliced in half and seeded
3 ears fresh corn-on-the-cob
3 large juicy peaches, pitted and sliced in half
6 scallions
2 cups poaches, cooled shredded chicken breast
1 cup whole pecans. lightly toasted
1 cup blue cheese, crumbled (I like Maytag)
1/2 cup fresh basil, chiffonade
1/4 cup fresh parsley, chopped
Vinaigrette
3/4 cup peach preserves
1 cup red wine vinegar
1 cup canola oil
salt and freshly ground black pepper
2 Tbl. sweet Walla Walla or similar onion, minced
Dressing; into a blender add ingredients and pulse to smooth consistency, slowly adding oil to combine, taste and season. Salad; prepare grill and lightly brush zucchini, bell pepper, peaches, corn and scallions with oil. Grill on all sides, and remove to cool. When cooled sliced zucchini into moons, slice peppers into julienne, remove corn off the cob, slice peaches into julienne and slice scallions including green part. Into a pot of boiling salted add pasta and cook al dente, drain and refresh in ice water, drain again. To a large bowl add pasta and drizzle over some dressing tossing to combine, add grilled vegetables, shredded chicken, peaches, tomatoes and drizzle over more dressing tossing to combine, cover and refrigerate for about 1 hours. Remove and add more dressing if needed, pour onto serving platter and garnish with pecans, cheese, basil and parsley.
Tropical Shrimp Salad
1 large garlic clove, finely minced
2 Tbl. honey
4 tsp. fish sauce
1 fresh lemon, zested and juiced
2 fresh limes, zested and juiced
2 tsp. sesame oil
2 Tbl. vegetable oil
3 scallions, sliced including green part
1 small jalapeno, finely minced (seeded if desired)
3 cups large cleaned, poached and chilled shrimp, sliced in half
1 1/2 cups cantaloupe, peeled and cubed
1 mango, peeled and cubed
1 1/2 cups fresh pineapple, peeled and cubed
1/4 cup fresh cilantro, chopped
1 Tbl. fresh mint, chopped
Into a large bowl combine, garlic, honey, fish sauce, lemon juice and zest, lime juice, oils and zest and whisk to combine, taste and adjust flavorings. Add remaining ingredients, and toss to combine. Cover and refrigerate about 30 minutes.
Tomato and Bacon Salad - you know everything tastes better with bacon!
9 slices bacon, sliced
1 French baguette, cut into cubes
Italian seasonings
salt and freshly ground black pepper
2 Tbl. olive oil
2 Tbl. fresh lemon juice
1/2 cup sour cream
3 Tbl. Parmesan cheese, grated
1 garlic clove, finely minced
1 large head romaine hearts, chopped
handful of crisp red radishes, thinly sliced
1 large avocado, peeled, pitted and chopped (spritz with a little lemon juice)
1 pine pear tomatoes, halved
Preheat oven to 400 degrees. Place the bacon onto a rimmed baking sheet and place the baguette cubes onto another rimmed baking sheet. Drizzle the olive oil over baguette cubes and season with salt, pepper and some Italian seasonings. Place into oven and when baguette cubes are nicely golden brown, remove to cool. Bake the bacon until browned and crisp, turning halfway through cooking time. Remove to paper towels to absorb excess oil. Dressing; into a jar with lid add sour cream, lemon juice, Parmesan, salt, pepper and garlic shaking to combine. Taste and adjust flavorings. Onto a large platter, combine the lettuce, bread cubes, bacon, radishes, avocado and pear tomatoes, drizzle with dressing. When taking to the picnic, place all the ingredients in zip lock bags except dressing keep it in the jar with lid and assemble at picnic.
Delicious Decisions Watermelon
1 small seedless watermelon, chilled, rind removed and sliced
1/4 cup fresh mint leaves, sliced
2 Tbl. olive oil
2 Tbl. fresh lime juice and 2 Tbl. fresh lime zest
salt and freshly ground black pepper
1 tsp. sugar
Sea salt flakes
Into a jar with lid add the oil, lime juice and sugar shaking to combine, taste and season with salt and pepper. Place the watermelon onto serving platter, drizzle on dressing and sprinkle with zest and sea salt.
Chilled Tomato Soup
1/2 head garlic, roasted to soft and golden
2 lbs. ruby red tomatoes, make an X in the the top with a sharp paring knife
2 tsp. balsamic vinegar
Tabasco
3 Tbl. extra virgin olive oil
salt and freshly ground black pepper
1/2 cup fresh basil, chopped
Into a pot of boiling salted water add tomatoes plunging into hot water for a few seconds, then remove and plunge into an ice bath. Peel the tomatoes and place into a food processor with the roasted garlic cloves. Pulse several times and pass through a fine mesh strainer into a large glass bowl, you will have to do this in batches. To the bowl stir in vinegar, Tabasco, olive oil, salt and pepper. Cover and chill. Remove, taste and adjust flavorings. Before serving stir in fresh basil. I like to serve with home croutons and a dollop of sour cream.
Easy Plum Tart
1 1/2 lbs. plums, pitted and sliced
1/2 cup sugar
1/3 cup plum preserves (can't fine use another flavor)
1 tsp. pure vanilla extract
1/4 tsp. ground allspice
1 (12-inch) pie crust (homemade is best)
1 Tbl. all purpose flour
1 egg
1 Tbl. sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray with PAM cooking spray. Into a bowl add the plums, sugar, preserves, vanilla and allspice, stir and let stand 30 minutes. Place pie crust onto parchment paper. Drain plum mixture, reserving liquid and toss plums with 1 Tbl. flour. Mound plums into center of crust leaving a 3-inch border. Fold the border up and over plums, pleating as you go. Stir the egg with 1 Tbl. water and brush over crust, sprinkle with the sugar. Bake about 45 minutes until golden brown and bubbly. Transfer pan to a cooling rack. Bring reserved plum juice you saved and place into a saucepan and boil about 2 minutes to reduce and thicken. Let this mixture cool a little then brush some over the fruit in the tart. When ready to serve, slice into delicious pieces.
Yummy Rhubarb Cake - one of my favorites as I love rhubarb, my mom used to make these and we all enjoyed her baking
Cake
1 cup sugar
1/2 cup butter, soft
4 egg yolks, beaten
1 cup whole milk
1 tsp. pure vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
Rhubarb
3 cups sliced fresh rhubarb, slice into 1/2-inch pieces
1/2 cup sugar
1 package strawberry Jello
2 cups mini marshmallows
Powdered sugar, sifted
Preheat oven to 350 degrees. Grease and flour a 13x9 baking pan. Cake; into a bowl of electric mixer beat sugar and butter to fluffy. Add the yolks, milk, and vanilla beating to combine, scraping down sides. Incorporate flour, baking powder and salt to combine. Onto the bottom of the baking dish add the rhubarb evenly and evenly sprinkle over Jello. Pour over cake batter and place into oven for about 35 to 45 minutes. Remove and cool completely. Sprinkle the powdered sugar over cake using a fine mesh sieve.
Raspberry Brownies
6 Tbl. butter, soft
1/2 cup all purpose flour
4 oz. bittersweet chocolate, rough chopped
3 eggs, divided
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbl. pure vanilla extract
4 oz. cream cheese, soft
3 Tbl. raspberry jam (good quality)
1/2 cup fresh raspberries
Preheat oven to 350 degrees. Grease an 8x8 pan with some butter and line with parchment paper, greasing and flouring the parchment paper. Place chocolate and 4 Tbl. butter into doubler boiler to melt. Remove and let cool. Into a bowl beat 2 eggs and beat in the cooled chocolate mixture. Add sugar beating to combine. Add flour, baking powder and salt, beating to combine and stir in 1 Tbl. vanilla. Spread into pan. Cream cheese layer; into a bowl combine cream cheese and 2 Tbl. butter stirring to combine. Stir in 2 Tbl. sugar, remaining eggs and jam mixing to combine. Stir in 1 Tbl. flour and 1/2 tsp. vanilla. Dollop this mixture onto batter in pan. Use a kitchen knife and swirl the mixture into batter gently. Lightly press in fresh raspberries. Bake for about 30 to 40 minutes, do not over bake! Remove to cooling rack before removing from pan and cutting into these. Note; you can drizzle some dark chocolate over the top for a very decadent treat. Refrigerate any leftover, if you have any.
Easy Cherry Bars - recipe of my daughter Brittany
1 (18.25 oz.) white cake mix
1/2 cup butter, soft and divided
1 1/4 cup rolled oats, divided
1 egg
1 can cherry pie filling (good quality)
1/2 cup pecans, chopped
1/2 cup brown sugar
Preheat oven to 350 degrees. Into a bowl add dry cake mix, 6 Tbl. butter and 1 cup oats mixing to crumbly. Reserve 1 cup of this mixture for topping. To the remaining mixture add egg mixing to combine and press into a 13x9 baking pan. Pour pie filling over crust. To the reserved 1 cup of topping add remaining 1/4 cup of oats, 2 Tbl. butter, nuts and brown sugar mixing to combine. Sprinkle over pie filling and bake for 30 to 40 minutes, remove and let cool.
Banana Bars
1/2 cup butter, soft
2 cups sugar
3 eggs
3 ripe bananas, peeled and mashed chunky
1/2 tsp. pure vanilla extract
1/2 tsp. banana extract
2 cups all purpose flour
1 tsp. baking soda
pinch of salt
Frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
4 cups powdered sugar, possibly more
1 tsp. pure vanilla extract
1/2 tsp. banana extract
Preheat oven to 350 degrees. Batter; into a bowl of electric mixer beat sugar and butter to light and fluffy. Beat in eggs, bananas, vanilla and banana extracts. Into a bowl combine flour, baking soda, and salt stir this into creamed mixture. Place batter into a 15x10 baking pan and bake for 20 to 25 minutes or until pick inserted in center comes out clean. Cool bars on wire rack to completely cool. Frosting; into a bowl of electric mixer beat cream cheese, butter to fluffy. Beat in powdered sugar, vanilla and banana extract to creamy consistency and frost bars, cut into squares. Refrigerate any leftovers. Note; I occasionally will top frosting with lightly toasted chopped pecans.
Almond Bundt Cake
3 cups all purpose flour
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup poppy seeds
3 eggs
1 1/2 cups milk
1 1/2 cups vegetable oil
1 Tbl. pure vanilla extract
1/2 Tbl. almond extract
Glaze
1 1/2 cups powdered sugar
2 Tbl. milk
1/4 tsp. almond extract
pinch of salt
1/2 cup slivered almonds, lightly toasted
Preheat oven to 350 degrees. Grease and flour a bundt pan. Into a bowl add flour, sugar, baking powder, salt and poppy seeds. Into a large bowl of electric mixer add eggs, milk, vegetable oil and extracts, then add dry ingredients to this mixture mixing to incorporate. Pour batter into pan and bake about 50 to 60 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool about 20 minutes, then with a sharp thin bladed knife run around edges of pan and turn out cake onto cooling rack. Glaze; into a bowl whisk the powdered sugar, milk, extract and salt. Remove cake to a cake stand and with a toothpick gently poke small holes into cake all over. Pour that luscious glaze over cake drizzling down the sides and sprinkle almonds on top.
Perfect Apricot Bars
12 oz. dried Turkish apricots, chopped (make sure they are a nice fresh batch)
1/2 cup sugar
1 1/2 cups water
2 1/4 cups all purpose flour
1 1/4 cups powdered sugar
1 tsp. salt
1 tsp. baking powder
1 cup coconut oil
Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan. Into a saucepan add apricots, sugar and water bring to a boil, reduce heat to a simmer cooking to soften apricots and most of water has absorbed. Cool slightly and pureed in a blender. Into a bowl whisk the flour, powdered sugar, salt and baking powder. Cut in the coconut oil with your fingers to crumbly, but still holds together when squeezed. Set aside 1 1/4 cups of crumb mixture and press evenly the raining into baking pan. Bake about 15 minutes and remove. Spread over filling and sprinkle on remaining crumb mixture and bake about 30 more minutes. Cool and cut into squares.
Bon Appetit
Grace means to get something that you do not deserve; unmerited favor. Mercy means you do not get a punishment that you deserve; compassion, forbearance. God is abundant in grace and mercy and we can read about it in the Bible. His greatest act of grace is the gift of salvation that is available for all people through faith (Ephesians 2:8-9). When the gift is accepted, eternal life is promised to the recipient. This eternal life is a promise of a home one day in heaven with God. The promise to the believer is sealed with the Holy Spirit as a guarantee that one day Jesus the Christ will return to earth to claim His purchased possession (Ephesians 1:12-14; 4:30). Jesus purchased every sinner
with His own blood on the cross at Calvary.
"Three times I pleaded with the Lord about this, that it should leave me. But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me." - 2 Corinthians 12:8-9
"Let us then with confidence draw near to the throne of grace, that we may receive mercy and find grace to help in time of need." - Hebrews 4;16
"And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth" - John 1:14.
"And with great power the apostles were giving their testimony to the resurrection of the Lord Jesus, and great grace was upon them all." - Acts 4:33
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"Paul, a servant of Christ Jesus, called to be an apostle, set apart for the gospel of God, which he promised beforehand through his prophets in the holy Scriptures, concerning his Son, who was descended from David according to the flesh and was declared to be the Son of God in power according to the Spirit of holiness by his resurrection from the dead, Jesus Christ our Lord, through whom we have received grace and apostleship
to bring about the obedience of faith for the sake of his name among all the nations," - Romans 1:1-5
"See to it that no one fails to obtain the grace of God; that no “root of bitterness” springs up and causes trouble, and by it many become defiled" - Hebrews 12:15
