Soup - A Spoonful of Comfort

We all love soup, warm, comforting and perfect on a cold winter night or chilled soup on a hot summer evening.  Making homemade soup is easy and don't you just love the convenience of a one-dish meal simmering on the stove.  The best part about soup is that most get better with time.  So make a big batch on the weekend and you've got lunch or dinners for a few days.  I never keep leftover after 3 days. Serve with warm crusty bread, biscuits, rolls and a tossed garden salad.

The history of soup is rather practical, you're looking in the refrigerator at leftovers and trying to decide what to make with them and then you decide soup!  Did you know that in 1975 in Paris an entrepreneur opened a shop that specialized in hearty bowls of soup and the word restaurant became permanently attached to a place where you buy prepared food and sit down and eat it.  It's without saying that every culture has soup;  Japan has miso, Spain has gazpacho,  China has eggdrop, Italy has minestrone, French has French onion, Columbia has Ajiaco, Mexico has Albondigos, Greece has Avgolemono, Russia has borscht, Portugal has Caldo verde, Scotland has cullen stink and the United States has New England clam chowder, just to name a few.

We have been feeding soup to the sick forever.  Clear broths for upset tummies, chicken noodle for a cold.  I used to have a neighbor who was Jewish and bless her sweet heart anytime my husband, daughter or I were sick she would whip up a batch of her famous chicken soup and bring it over.

Soup dates back to ancient times.  Soup was called by the English sop, a flavorful liquid that contained pieces of stale bread.  Potages were thicker soups.  Soup has always been a great way to use up leftovers, such as; meat, vegetables, starches (potatoes or rice), spices and a little of this and a little of that. Nothing could be simpler or more satisfying and that is why we love soup.

I hope you enjoy the delicious soups listed below.

Simple Slow Cooker Potato Soup

4 lbs. new potatoes, cut into 1/4-inch slices
1 yellow onion, chopped
2 garlic cloves, minced
Butter, for greasing slow cooker
28 oz. chicken stock (good rich quality)
salt and freshly ground black pepper
splash of Tabasco
2 cups whipping cream
Accompaniments; sharp cheddar cheese shredded, cooked crumbled bacon, scallions sliced

Into a lightly greased slow cooker, layer potatoes and top with onion/garlic.  Pour over the chicken stock, salt, pepper.  Cook on high for about 4 hours or until potatoes are tender.  Mash the potatoes with a potato masher.  Stir in cream and Tabasco and cook on high for 30 more minutes.  Taste and adjust flavorings.  Pour into bowls and garnish with accompaniments.  Note; you can also add 1/2 lb. of precooked smoked sausage, sliced in half lengthwise and then sliced into pieces.  Add this after you mash the potatoes.

War Mein Chinese Soup

1/2 lb. Chinese noodles
4 cups rich chicken stock
1/4 lb. barbecued pork slices
1/2 cup pea pods
1/2 cup baby bok choy
6 water chestnuts, thinly sliced
3 scallions, thinly sliced on diagonal including green part
Soy sauce, to taste

Into a pot of boiling salted water add noodles and cook to tender, drain and rinse in water, drain again. Add stock to a saucepan and bring to a boil, add the barbecued pork, pea pods, bok choy and water chestnuts boiling for about 2 minutes.  Add noodles to warm through.  Serve in individual bowls with a splash of soy sauce and sprinkle of scallions.

Turkey and Wild Rice Soup

6 celery stalks, sliced on diagonal
1 large onion, chopped
3 large carrots, peeled and sliced on diagonal
2 cups cremini mushrooms, sliced
3 garlic cloves, minced
olive oil
1 cup dry white wine
1/4 cup all purpose flour
1 1/2 cups uncooked wild rice
6 cups turkey or chicken stock (good rich quality)
2 cups heavy whipping cream
salt and freshly ground black pepper
1 tsp. dry thyme
3 cups cooked chopped turkey or chicken

Into a large Dutch oven add good drizzle of olive oil along with celery, carrots, and onion cooking and stirring to soften, about 10 minutes.  Add the sliced mushrooms cooking about 5 minutes.  Stir in garlic cooking a couple of minutes, add thyme.  Add flour and stir about 1 minute, then whisk in white wine cooking and stirring a few minutes.  Add stock and wild rice, stir to combine. Turn to simmer, cover and cook about 50 minutes.  About 10 minutes before it's done, stir in cream and turkey or chicken.  Taste and adjust flavorings.  Serve with hot French bread or biscuits and a salad. 

Creamy Black Bean Soup

1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
3 garlic cloves, finely minced
4 cups rich chicken stock
2 (15.5 oz) cans black beans
1 tsp. cumin
1 tsp. dried oregano
1 Tbl. tomato paste
1/4 cup dry sherry (something you would drink)
salt and freshly ground black pepper
Fresh cilantro, chopped (garnish)
Fresh scallions, thinly sliced on diagonal (garnish)

Into a large Dutch oven add good drizzle of olive oil along with onions and green pepper.  Stir for a few minutes to soften, add garlic stirring a few minutes.  Into a blender add 2 cups chicken stock with one can of black beans to smooth consistency.  Add the cumin and oregano to soup stirring.  Add the tomato paste stirring about 1 minute.  Stir in the chicken stock/bean puree and remaining can of whole beans, and remaining stock bring to a boil, reduce to simmer partially covering pot stirring frequently about 10 minutes.  Stir in sherry, salt and pepper.  Serve with garnishes.

Louisiana Crawfish Bisque

6 Tbl. butter
6 Tbl. all purpose flour
1 yellow onion, diced
1 red bell pepper, seeded and diced
3 celery stalks, thinly sliced
2 garlic cloves, minced
1 large ruby red tomato, diced
salt and freshly ground black pepper
pinch of cayenne
3 cups rich seafood stock
2 fresh thyme sprigs
2 bay leaves
1/2 cup dry sherry, divided (something you would drink)
1 lb. frozen peeled crawfish tails, thawed and divided
1/2 cup heavy whipping cream
Tabasco, to taste
fresh chives, chopped
Oyster Crackers (garnish)

Into a large Dutch oven add butter to melt and whisk in flour for about 8 minutes until pale brown in color.  Do not burn, if you do start over.  Add the onion, bell pepper, celery, garlic, tomato, salt, pepper and cayenne cooking/stirring about 6 minutes.  Whisk in the stock, add thyme, bay leaf and 1/4 cup of sherry simmering about 10 minutes.  Add half of the crawfish and cook about 3 minutes.  Either using an immersion blender or blender process the mixture until smooth consistency.  Return to pan over low and stir in cream, lemon juice, Tabasco, remaining crawfish and 1/4 cup of sherry, simmering about 10 minutes.  Serve in bowls topped with chives and oyster crackers.

French Beef Stew

1 (2 lb.) boneless chuck roast, trimmed and cut into 2-inch cubes
12 garlic cloves, crushed
olive oil
salt and freshly ground black pepper
1 cup dry red wine (something you would enjoy drinking)
5 carrots, peeled and sliced 2-inch pieces
1 large onion, chopped
4 cups beef stock (good rich quality)
1 Tbl. tomato paste
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
pinch of ground cloves
1 (14.5 oz.) can tomatoes, do not drain (I like Cento brand) crush tomatoes with your fingers
1 bay leaf
3 cups hot cooked egg noodles

Preheat oven to 300 degrees.  Into a Dutch oven add a good drizzle of olive oil.  Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.  Add some of the beef to hot pan stirring to brown, remove to a plate with slotted spoon.  Add more oil if needed to heat.  Add remaining beef and cook to browned, remove to plate.  Add more oil, add onion cooking and stirring a few minutes, add garlic and cook for about 4 minutes.  Add tomato paste and stir cooking about 1 minute.  Add wine to pan and bring to a boil scraping pan to loosen fond.  Add beef back to pan, add carrots, beef stock, rosemary, thyme, cloves, tomatoes and bay leaf.  Cover and place in preheated oven for about 3 hours.  Taste and adjust flavorings adding more salt and pepper if needed.  Discard bay leaf and serve over cooked noodles.  Note; if desired you can add mushrooms about 1/2 hour before stew is done.  Also if at any time the stock is reducing to much, add a little more.

Tom Yan Kung 

3 cups rich chicken stock
7 fresh kaffir lime leaves, torn into pieces and lightly bruised
7  (1-inch) slices lemongrass, bruised
7 thin slices fresh galangal
2 cups mushrooms, sliced
2 Tbl. Nam Prik Pao
1/4 cup fresh lime juice
1/2 cup fish sauce
4 red birds eye chiles, crushed
1 lb. large shrimp, peeled and cleaned
1 cup evaporated milk
1/4 fresh cilantro leaves, chopped

Into a Dutch oven add stock and bring to a simmer.  Add the lemongrass, galangal and kaffir lime leaves.  Add mushrooms and stir in Nam Prik Pao.  Add fish sauce and chiles.  Continue simmering and add the shrimp, cook stirring occasionally about 1 minute.  Add evaporated milk, simmering for a couple more minutes, remove from heat.  Season soup with lime juice and fish sauce.  Stir in cilantro and serve. 

Comforting Chicken Noodle

2 lbs. chicken breasts, bone-in skin on
4 carrots, peeled and sliced on diagonal into 1/2-inch pieces
5 stalks celery, sliced on diagonal about 1-inch pieces
1 leek, white and light green parts, sliced (be sure to rinse well in cold water)
2 garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf
salt and freshly ground black pepper
8 cups rich chicken stock
1/2 package wide egg noodles
1/4 cup fresh parsley, chopped
2 Tbl. fresh lemon juice

Into a large Dutch oven add chicken and cover with cold water, bring to a boil, reduce to simmer and cook about 20 minutes or until cooked through.  Remove chicken and let cool slightly.  You can save this broth, and freeze, but I don't think it's rich enough.  Pour out water you cooked chicken in and dry out pot.  Add a drizzle of olive oil to pan, add leek and saute a few minutes, add garlic and saute for a few minutes.  Remove skin and bones from chicken and shred.  Add to pot, stock, chicken, celery, carrots, thyme, bay, salt, pepper and bring to a boil.  Cover and reduce to simmer cooking about 20 minutes, add egg noodles and cook another 15 minutes.   Stir in fresh parsley and lemon juice, taste and adjust seasonings.  Remove thyme and bay leaf.

Easy Miso - love this

8 cups cold water
1 1/2 tsp. instant dashi granules (found in Asian grocers)
1/4 cup miso paste, plus 2 Tbl.
dried seaweed, soaked in water and sliced thinly
1 tub of firm tofu, drained well, sliced and cut into small dice
3 scallions, thinly sliced on diagonal including green part

Into a large saucepan add water and bring to a boil.  Whisk in the instant dashi to dissolve.  Turn heat to low and add the tofu.  Drain soaked seaweed and add to pot simmering about 3 minutes.  Into a bowl add the miso paste and add about 1/2 cup of the hot dashi broth to the bowl whisking to melt miso to smooth. Turn off heat and stir in the miso to pot.  Taste and adjust flavorings.  Top with scallions and serve.

Rich and Creamy Beer/Cheese Soup

7 slices thick cut bacon, thinly sliced
1 lb. boneless skinless chicken breasts
4 Tbl. butter
1/4 cup all purpose flour
1 shallot, finely minced
2 garlic cloves, finely minced
good pinch of cayenne
1 tsp. smoked paprika
salt and freshly ground black pepper
1 cup rich beer
4 cups rich chicken stock
1 1/2 cups whipping cream
1 1/2 cups sharp cheddar cheese, shredded
1 tsp. Worcestershire sauce
4 scallions thinly sliced on diagonal including green part

Into a large Dutch oven add bacon and cook to browned and crisp.  Remove to paper towels.  Cut chicken into 1-inch pieces.  Add chicken to pot with bacon fat, season with some salt and pepper cooking/stirring until cooked through.  Remove chicken from pot and place onto paper towels.  Remove most of bacon fat and discard.  Add butter to pot to melt, add shallot, cooking and stirring then add garlic and cook stirring a couple of minutes then whisk in flour cooking about 1 minute.  Whisk in beer cooking about 2 minutes, add cayenne and paprika.  Add chicken stock and whipping cream whisking to combine.  Add the cheese and whisk to melt and smooth.  Whisk in Worcestershire sauce, add back chicken and bacon.  Serve with scallions on top.  Serve with a tossed green salad and hot crusty French bread.

Creamy Chilled Avocado Soup 

2 large ripe avocados, peeled, pitted and chopped

1 cup buttermilk

1 cup rich chicken stock

2 scallions, thinly sliced on diagonal including green part

1 garlic clove, finely minced

1 cup cold water

2 Tbl. fresh lime juice

salt and white pepper

pinch of cayenne

red radishes, thinly sliced

Into a blender add avocado, 1/2 cup buttermilk, chicken stock, scallions and garlic pureeing to smooth consistency. Pour into a large serving bowl and stir in remaining buttermilk, water, lime juice, salt, pepper and cayenne.  Taste and adjust flavorings.  Garnish with radish slice.

Tex-Mex Chicken Soup

1 lb. bone-in skin on chicken breasts
5 cups chicken stock (good quality)
1 1/2 tsp. cumin
2 Anaheim chiles
1 1/2 lbs. tomatillos, husks removed
1/4 cup fresh cilantro, chopped
1 tsp. dried oregano (Mexican oregano if you can get it)
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
1 red bell pepper, seeded and chopped
3 celery stalks, sliced
3 Tbl. all purpose flour
salt and freshly ground black pepper
1 (29 oz.) can white hominy, rinsed and drained
Sour cream, for topping
Extra cilantro for garnish

Preheat your broiler.  Halve, stem and seed the chiles.  Place chiles skin side up on foil-lined baking sheet sprayed with cooking spray.  Broil and char about 5 minutes.  Place into a paper bag and seal letting rest for 15 minutes.  Peel and discard the skins.  Arrange tomatillos on foil-lined baking sheet and broil about 15 minutes until blackened, turning occasionally. Into a blender add the chiles, tomatillos, cilantro, cumin and oregano.  Add 1 cup of stock and process to smooth consistency.  Into a large Dutch oven add a good drizzle of oil, season chicken breasts with salt and pepper, add chicken and saute to brown, remove and continue cooking remaining chicken.  Place chicken onto work surface to cool slightly, then remove bones and skin and shred.  To Dutch oven add a drizzle more of oil and add onion, carrot, celery and bell pepper, sauteing for a few minutes, add garlic and cook a few minutes.  Whisk in flour for about 1 minute whisking continually.  Add stock along with the mixture in the blender.  Add remaining chicken stock, shredded chicken, taste and season with more salt and pepper if needed.  Stir in hominy, bring to a boil, reduce to simmer covered and simmer about 1 hour, stirring occasionally.  Serve in bowls with sour cream and cilantro.  Serve with warmed flour tortillas or cheese quesadillas.

Creamy Delicious Cheese Soup

1/4 cup butter
1 large yellow onion, thinly sliced
1/4 cup all purpose flour
1 tsp. dry mustard, such as Coleman's
4 cups chicken stock (rick quality)
2 carrots, peeled and grated
3 cups Yukon Gold potatoes, peeled and sliced about 1/2-inch thick
1 1/4 cups whipping cream
3 cups sharp cheddar cheese
salt and freshly ground black pepper
Tabasco, to taste
Scallions, thinly sliced on diagonal including green part (garnish)

Into a large Dutch oven add butter with a drizzle of olive oil.  Add onions and cook to soften.  Whisk in flour and mustard cooking and whisking for a minute.  Whisk in stock.  Add carrots and potatoes.  Simmer covered about 30 minutes.  Stir in whipping cream, reduce to low, taste and add salt, pepper and Tabasco.  Stir in cheese to melt.  Serve with scallions. 

Veggie Chili 

1 large white onion, chopped
2 red bell peppers, seeded and sliced in half
1 green bell pepper, seeded and sliced in half
1 jalapeno, seeded and sliced in half
2 large carrots, peeled and chopped
2 tsp. cumin
1 tsp. paprika
1 Tbl. oregano
1 jalapeno, seeded and minced
2 tsp. chili powder
2 Tbl. tomato paste
salt and freshly ground black pepper
Tabasco, to taste
4 garlic cloves, minced
1 cup pico de gallo
1 can tomato sauce
4 cups good vegetable stock or you can use chicken stock if you aren't a vegetarian
1 (28 oz.) can whole tomatoes, do not drain and crush with your fingers (I like Cento brand)
1 (15.5 oz.) can pinto beans, rinsed and drained
1 (15.5 oz.) can white beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15.5 oz.) can black beans, rinsed and drained
2 cups frozen corn, thawed
Accompaniments; fresh chopped cilantro, sour cream, shredded cheese, warmed flour tortillas, white onion chopped

Preheat broiler and line a baking sheet with foil.  Arrange bell peppers skin sides up onto baking sheet and broil about 15 minutes to blacken.  Place into a bag and seal letting rest 15 minutes, peel and chop peppers.  Into a large Dutch oven add good drizzle of oil along with onion cooking and stirring a few minutes, stir in garlic for a few minutes.  Stir in spices cooking and stirring a couple of minutes.  Add tomato paste and stir for about 1 minute.  Stir in stock and tomato sauce along with carrots, beans, and peppers cooking covered on simmer about 30 minutes.  Stir in corn, salt, pepper and Tabasco along with pico de gallo.  Cook about 20 minutes, taste and adjust flavorings.

Easy Soup Kids Love - so easy

1 (24 oz.) jar red pasta sauce of your choice
3 cups cold water
2 cups rich chicken stock
1 medium onion, finely diced
2 garlic cloves, finely minced
3 cups small pasta (cooked)
1 (15.5 oz.) can white beans, drained and rinsed
2 cups frozen mixed vegetables
1 Tbl. fresh rosemary, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Fresh Parmesan cheese, garnish

Into a large pot add a drizzle of olive oil along with onion, cooking and stirring to soften, add garlic and cook another few minutes. Stir in stock, pasta sauce sand water bring to a boil.  Add beans, vegetables, rosemary, salt and pepper simmering about 20 minutes.  Stir in cooked pasta and parsley.  Serve and sprinkle on Parmesan cheese.  Serve with hot crusty garlic bread and a tossed salad.  See I told you it was easy breezy.

Lovely Sweet Potato and Maple Soup

4 large sweet potatoes
1/2 cup pure maple syrup
1 tsp. cinnamon
3 cups rich chicken stock
1 cup apple cider
2 Tbl. bourbon
1 cup heavy whipping cream
1 Tbl. fresh thyme, chopped
pinch of fresh nutmeg
salt and freshly ground black pepper
pinch of cayenne
1/2 cup sharp cheddar cheese, shredded
2 Tbl. butter

Preheat oven to 400 degrees.  Place sweet potatoes onto a baking sheet and bake about 1 hour until soft.  Remove from oven and allow to cool so you can handle them.  Peel.  Into a large Dutch oven add maple syrup and cinnamon and bring to a boil, reduce to simmer about 8 minutes.  Add peeled and cooled sweet potatoes to a food processor with 1 cup of stock and puree until smooth, pour into Dutch oven.  Add remaining chicken stock, apple cider, thyme, nutmeg, cayenne, salt and pepper.  Cook over medium heat about 12 minutes.  Stir in bourbon and whipping cream cooking and stirring about 6 minutes. Stir in cheese and butter until melted and smooth.  If soup appears to thick add a touch more stock to thin out.

Bon Appetit

"But he answered, "It is written, Man shall not live by bread alone, but by every word 

that comes from the mouth of God." - Matthew 4:4

"There is therefore now no condemnation for those who are in Christ Jesus.  For the law of the Spirit of life has set you free in Christ Jesus from the law of sin and death.  For God has done what the law, weakened by the flesh, could not do.  By sending this own Son in the likeness of sinful flesh and for sin, he condemned sin in the flesh, in order that the righteous requirement of the law might be fulfilled in us who walk not according to the flesh but according to the Spirit.  For those who live according to the flesh set their minds on the things of the flesh, but those who live according to the Spirit set their minds on the things of the Spirit…" - Romans 8: 1-39

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Beautiful and Simple Meals To Enjoy

Wishing you all a very Happy and Blessed New Year!

Some people just don't want to create or cook extravagant meals, but you still want recipes loaded with flavor. You do want a variety of colors on the plate, as well as textures and flavors.  Always…... taste the food you are preparing, as seasoning can make the difference between bland and fantastic!  

One thing I enjoy is pretty table settings.  Don't save your "good" items just for formal occasions.  It brings pleasure to the table when you use your beautiful stemware and dinnerware.  Candlesticks, crystal vintage antique dishes, all of these items put me in my "happy place".  Plain white plates, along with using your elegant flatware always makes a more beautiful table.  We are subjected to so much stress and awful happenings in the world today, a touch of beauty is very much appreciated when dining.  Mix contemporary with vintage for a refined statement.  Dining outside?  This doesn't mean you need to use paper products; try using cloth napkins, crystal, candles and table linens (my favorite being vintage linens) help to set a warm welcome, especially if you are entertaining guests.  Flowers….. always, flowers add so much to the dining experience, you don't even need a large bouquet a simple arrangement of flowers even stuck in a glass jar will work.  If you don't want to use flowers what about a bowl of beautiful mixed fruits; such as fresh lemons, limes, kiwi, apples, apricots, fresh strawberries with their green tops or whatever you have on hand.  You can also arrange bell peppers, artichokes, jalapenos, and fresh herbs make a lovely arrangement.  Candlelight creates an atmosphere that makes everyone feel good.  Don't just place them on the table, place them throughout the house, different sizes and groupings.  Go get out those lovely items and use them.  Serving dessert; why not move from the dining table to a place more comfy.  Serve coffee, tea, cordials along with bowls of candied citrus peel, nuts and delicious gourmet chocolates.  I also love a cheese and fresh/dried fruit plate.  Dessert doesn't always have to be pie, cake, cookies or ice cream, but it's certainly delicious when they are served.

I hope you enjoy the simple and delicious recipes listed below.

Pink Lady - When I first started enjoying cocktails, I loved this drink mostly because it was sweet and delicious and looked very pretty (makes one)

1 1/2 oz. gin
3/4 oz. applejack
1/4 oz. fresh lemon juice (I have also used fresh lime juice, although I don't think this is authentic to the cocktail, but I like it)
3 dashes grenadine
1 egg white
Maraschino cherry (garnish)
Ice cubes

Place ingredients (except cherry and cubes) into cocktail shaker and shake vigorously for about 10 seconds, add ice cubes and shake well again for about 10 seconds, strain into a cocktail glass and garnish with cherry.

Champagne Sauce for Fresh Oysters

3/4 cup Champagne vinegar
6 Tbl. finely minced shallots
2 tsp. fresh lemon zest
2 tsp. freshly ground white pepper
pinch of salt

Into a bowl stir together ingredients.  Cover and chill.  Place sauce into a pretty serving bowl and place fresh shucked oysters in the shell onto a serving platter lined with rock salt or shredded seaweed. To serve; spoon some of the sauce over oysters and enjoy.  Serve with chilled glasses of Champagne and toasted baguette slices with lox, caviar, minced red onion, and a dollop of creme fraiche.

Gingered Shrimp Appetizers

2 lbs. large shrimp, peeled and cleaned, leave tail on (steamed and cooled)
3 Tbl. fresh ginger, peeled and minced
2 tsp. fresh lime zest
2 fresh limes juiced
1 Tbl. Dijon
1 Tbl. honey
3 Tbl. olive oil

Into a jar with lid add ginger, lime zest, lime juice, Dijon, honey and olive oil, shake well and taste.  Pour into a ziplock bag and add cooked shrimp.  Refrigerate about 30 minutes.  Remove shrimp from marinade and place onto serving bowl.  Garnish with fresh parsley or cilantro.

Radishes with Sweet Butter - I love radishes!

1 bunch beautiful red radishes, rinsed and I like the stem on
1 cup sweet butter, soft
1/4 cup fresh parsley, chopped
1 Tbl. fresh chives, minced
salt and freshly ground black pepper

Fill a pretty bowl hallway with crushed ice.  Arrange the radishes on top.  Into a bowl whip the butter and mix in parsley and chives, add a touch of salt and pepper.  Place into a pretty serving bowl.  Dip the radishes into butter or use a butter knife to smear onto the radish.  Serve with thin slices of French baguette.

Baked Eggplant with Eggs - this dish is perfect for breakfast, brunch, lunch or dinner

3 large eggplants, sliced thinly lengthwise about 1/4-inch thick
1 cup all purpose flour
12 eggs
Parmesan cheese, grated
salt and freshly ground black pepper
Fresh basil leaves, torn
olive oil
Marinara sauce 
1 (28 oz.) can tomato puree
2 large garlic cloves, peeled and thinly sliced
1/2 small onion, finely chopped
pinch of red pepper flakes
salt and freshly ground black pepper
2 large sprigs of fresh basil
olive oil
2 garlic cloves, thinly sliced

Sauce; into a deep sided saute pan, add a good drizzle of olive oil, add onion and stir to soften, stir in garlic cloves, red pepper flakes, salt, pepper, tomato puree and fresh basil.  Simmer for about 30 minutes, taste and adjust flavorings.  Remove the basil and discard. After you have sliced the eggplant, place it into a colander and sprinkle with salt over a large bowl.  Allow to rest for about 45 minutes to remove any excess water, and also place a paper towel over eggplant.  Place the flour into a baking dish.  Into a large saute pan, pour about 1/4 cup olive oil and heat.  Rinse off the eggplant in cold water and place onto paper towels patting dry.  Lightly dredge the eggplant slices in flour, and place into saute pan, sprinkle with a touch of salt and pepper.  Lightly brown on each side and remove to baking sheet lined with paper towels.  Preheat oven to 375 degrees.  Take 6 (10-inch) oval gratin dishes, place onto a large baking sheet and add a small amount of sauce to each, layer with 3 slices of eggplant filling in all the open spots.  Add a touch more sauce, add some torn fresh basil leaves.  Crack 2 eggs per dish nesting in the sauce.  Sprinkle a touch more salt and pepper and sprinkle over some Parmesan cheese, I like it on the heavy side.  Bake for about 20 minutes or until the eggs are just the way you enjoy them.  Remove from oven and place each gratin dish onto a large dinner plate you have lined with a napkin (looks pretty) and serve with Italian bread that you have toasted, some fresh fruit, coffee and breakfast sausage or bacon if desired.  You can also serve with a tossed salad and white wine.

Refreshing Cucumber Salad

2 large English cucumbers, peeled, sliced in half lengthwise, lightly seeded if desired and sliced about 1/4-inch on diagonal
1/4 cup fresh mint, chopped, don't care for mint?  use chopped parsley or cilantro
salt and freshly ground black pepper
1 cup plain Greek yogurt
2 Tbl. seasoned rice vinegar
1/2 red onion, thinly julienned

Into a bowl combine yogurt, vinegar, salt and pepper whisking to combine.  Fold in mint.  Stir in onion and cucumbers, cover and refrigerate.  Remove from refrigerator and taste, season again if needed.  To serve; pour into a pretty serving bowl or onto a small platter lined with red leaf lettuce leaves.

Wow! Barbecue Breakfast Sandwich - I was watching Globe Trekker the other day and they were in London where they featured this sandwich.  Barbecue in London you say?  It worked, plus the owner first class ships the meats in from Texas.  I didn't have all the correct ingredients they used, but what I did have worked.  Depending on how many sandwiches you will be making add 1 egg per sandwich.  Enjoy y'all.

Buns - seeded
Barbecued brisket burnt ends (I didn't have, but had leftover barbecued pork)
Texas barbecued sausage, thinly sliced (I didn't have, but had leftover barbecued chicken)
Thick Cut Maple smoked bacon
Hickory barbecue sauce (I used my espresso barbecue sauce, if you can't locate on my blog google my name and it should appear)
Provolone cheese
Over easy egg

Butter buns and lightly toast.  Cook bacon to crisp, place on paper towels to drain.  Onto the toasted buns add a touch of barbecue sauce, pile on the meats, then add cheese to melt.  Top with a little more sauce and add over easy egg. (Note:  I also think adding some thin sliced tempura fried onions would be fantastic atop this sandwich.)  Now dig in, but be sure you are over a plate or the sink, because it will run all over.  Napkins, lots and lots of napkins.  Delicious!

Lettuce with Citrus Vinaigrette

1 large head of red leaf lettuce, torn
1 bunch of baby arugula
2 juicy oranges, peeled, pith removed and cut into segments
3/4 cup walnuts, lightly toasted
1/2 small red onion, julienned
2/3 cup Blue cheese, crumbled (I like Maytag brand)
Croutons, if desired (homemade are best)
Vinaigrette
1 tsp. fresh orange zest
1/4 cup fresh orange juice
1 Tbl. fresh lemon juice
1 Tbl. Dijon
1 tsp. sugar
salt and freshly ground black pepper
1/4 cup olive oil

Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings.  Onto a serving platter, arrange lettuce with arugula, top with oranges, onion, walnuts and blue cheese. Drizzle over some dressing and serve remaining on side.

Simple Italian Bread Salad - great for leftover Italian bread

3 cups Italian crusty bread (leftover works great) cut into about 1-inch cubes
6 ruby red Roma tomatoes, cut into large chunks
1 medium red onion, julienned
1 bell pepper, seeded and chopped
Fresh Parmesan cheese, shaved (garnish)
1 cup fresh basil leaves, chiffonade
1/2 cup extra virgin olive oil
2 to 3 Tbl. balsamic vinegar
1 tsp. dried oregano
salt and freshly ground black pepper
pinch of red pepper flakes

Place the tomatoes, onion, bell pepper and basil into a large bowl.  Into a jar with lid add the olive oil, balsamic, oregano, salt, pepper and red pepper flakes and shake well to combine.  Add the bread to the bowl and drizzle over the dressing tossing to combine, but do not soak.  Let this mixture rest a few minutes, the pour onto a serving platter and garnish with cheese.

Delicious Grilled Clams with Lemon Butter

6 sticks butter (I know, but it makes them taste delicious!)
1 1/4 cup dry white wine
1/2 cup fresh lemon juice
1/4 cup fresh parsley, finely chopped
2 Tbl. fresh thyme, minced
Tabasco, to your liking, I like lots
Kosher salt
8 dozen Manila clams, scrubbed

Into a shallow large grill pan add butter, wine, lemon juice, parsley, thyme, Tabasco and salt.  Place onto hot grill or if you are grilling or if at the beach over hot coals.  Place the pan onto heat and melt butter, move pan over to a bit cooler area to stay warm.  Place the clams on rack over coals or on grill and grill until they open about 8 to 9 minutes.  Place the clams onto a large deep sided serving platter and pour over the butter sauce.  Serve with lots of napkins, some fresh French or Italian bread for dipping and of course chilled white wine, icy cold beer or better yet my favorite chilled Champagne.  Makes for a perfect beach party or with family and friends on the patio.  Add a tossed salad or chilled cucumber, tomato and feta salad or chilled steamed whole asparagus to round out the menu.

Succulent Asian Salmon

1 large salmon fillet, or salmon steaks
Marinade
1/4 cup soy sauce
2 tsp. toasted sesame oil
3 Tbl. seasoned rice wine vinegar
2 garlic cloves, finely minced
2 Tbl. light brown sugar
1 Tbl. peanut oil
salt and freshly ground black pepper
2 scallions, thinly sliced on diagonal including green part (plus extra for garnish)
Toasted sesame seeds (for garnish if desired)

Into a glass baking dish add the marinade ingredients and whisk to combine.  Add the salmon turning to coat.  Cover and refrigerate about 30 minutes.  Heat your grill.  Remove salmon from marinade and place onto grill cooking about 10 minutes per side or depending on thickness of salmon, turn and cook other side.  Place onto serving platter and garnish with extra scallions and sesame seeds.

Simple Baked Ham with Mustard Sauce - I love this served with au gratin potatoes (see recipe below) and homemade big fluffy buttermilk biscuits

1 (14 lb.) cured ham
1/2 cup whole cranberry sauce (I make my own, but you can use a good quality store brand, but make sure it's whole berry sauce
2 Tbl. Dijon mustard (or to your taste)
whole cloves

Preheat oven to 350 degrees.  Score the ham in a diamond pattern and stud with some whole cloves.  Place onto roasting pan and bake about 1 1/2 hours.  Into a saucepan, add cranberry sauce and mustard and mix to combine to melt.  Spoon sauce over ham and continue baking about 40 more minutes until golden brown and delicious.  Remove ham and let rest about 15 minutes before slicing.  Note; you can make extra sauce to serve on the side.  I also like to mix some of the chilled sauce with mayonnaise the next day and smear on extra biscuits and a slice of ham.  yummy!

Delicious Stuffed Fish - oh, I love this so much

4 (6 oz.) thin fresh fillets such as flounder
8 fresh jumbo shrimp, cleaned and peeled, leave tail on
3/4 cup lump crabmeat, cooked
2 Tbl. cream cheese, soft
2 Tbl. heavy whipping cream
1 jalapeno, seeded and finely minced
3 garlic cloves, finely minced
salt and freshly ground black pepper
2 fresh lemons, cut into wedges
1/4 cup butter, melted
1/4 cup fresh cilantro, snipped
2 cups Romesco Sauce
Sauce
2 ancho chiles, seeded and sliced
2 Tbl. butter
1 medium onion, chopped
6 garlic cloves, minced
2 tsp. smoked paprika
2 large ruby red tomatoes, chopped and seeded
4 roasted red peppers from a jar, chopped
1 cup seafood stock
1/2 cup blanched almonds, toasted
salt and freshly ground black pepper
1/2 cup heavy whipping cream
1/4 cup fresh cilantro, snipped

Sauce; into a small bowl add the ancho chili and cover with boiling water.  Let stand for 20 minutes to soften, drain and discard liquid.  Into a large saucepan add butter to melt, stir in onions, garlic and cook to soften, stir in paprika cooking about 1 minute.  Place the onion mixture into a blender with peppers, tomatoes, red roasted peppers, stock, almonds, salt and pepper.  Cover and blend to smooth consistency.  Return to saucepan and simmer about 10 minutes, stir in the whipping cream and cilantro cooking and stirring to thicken.  Taste and adjust seasoning.  Fish; butterfly the shrimp, rinse fish/shrimp in cold water and pat dry with paper towels.  Preheat oven to 375 degrees.  Rub a baking dish with some olive oil.  Into a bowl combine cream cheese, whipping cream, jalapeno pepper and garlic, season with salt and pepper and stir in crab.  Cut fillets in half lengthwise and sprinkle with salt and pepper.  Lay each fillet short side toward you and place one butterflied shrimp across center of fillet so shrimp tail hangs off one long edge.  Top each shrimp with heaping spoonful of crab mixture.  Starting at short end tightly roll each fillet us and over the crab mixture and shrimp.  Arrange the rolls seam side down in baking dish. Arrange 4 of the lemon wedges between the fish rolls.  Brush rolls with half of the melted butter and cover dish tightly with foil, baking for 15 minutes.  Brush fish with remaking melted butter and bake uncovered 15 minutes or until shrimp are cooked.  Spoon warmed sauce over fish rolls and garnish with cilantro and remaining lemon wedges.  Note:  I always make more of these as they go quickly, everyone loves them.

To Die for Stroganoff

2 lbs. beef tenderloin, cut into 1-inch strips
6 Tbl. butter
2 Tbl. all purpose flour
1 large shallot, finely chopped
1 lb. cremini or chanterelle mushrooms (sometimes chanterelle are not easy to locate, so use the mushrooms you enjoy)
1/4 cup brandy
1/2 tsp. dried thyme
salt and freshly ground black pepper
1 cup sour cream (room temperature)
1 lb. wide egg noodles, cooked (cook them just before you are ready to serve stroganoff)
Fresh parsley, chopped (garnish)

Toss the meat with the flour, season  meat with salt and pepper.  Into a wide saute pan over medium high melt the butter and drizzle in a touch of olive oil, add shallot cooking to soften, add the mushrooms and thyme and cook about 5 minutes.  Remove to a plate with a slotted spoon.  Increase the heat to high, shake off the excess flour on meat and place strips in a single layer in pan, obviously you will be cooking in batches.  Cook to brown on each side, about 1 minute.  Remove to a plate to keep warm covering with foil and continue cooking meat.  When all the meat is cooked, remove pan from flame and add brandy, place back on flame and cook and scrape up the browned bits on bottom of pan, reducing the brandy slightly.  Note; you can flambe the brandy if desired and let the flame burn out. Be careful.  Turn down the heat and whisk in the sour cream, but do not boil.  Taste and adjust flavorings.  Return beef, all the juices that have accumulated on plates, shallots, mushrooms to pan and cook for about 2 minutes.  Place the cooked, drained egg noodles onto a serving platter, pour over stroganoff and garnish with parsley.  Serve with a tossed salad and rolls.

Spareribs Worth Licking Your Fingers (maybe in private)

6 lbs. pork spareribs, whole racks
2 cups dark beer, pour into a container and let sit room temperature
1/4 cup soy sauce
2 tsp. dry mustard (such as Coleman's)
2 Tbl. dark brown sugar
2 garlic cloves, minced
salt and freshly ground black pepper
Siricha sauce
Scallions, thinly sliced on diagonal including green part

Into a large pot of boiling water add the ribs and pre-cook for about 3 to 4 minutes.  Drain well and pat dry with paper towels.  Into a medium bowl add the remaining ingredients except scallions and whisk to combine.  Place the spareribs into a large shallow baking dish and pour over marinade.  Cover with foil and marinate about 1 hour turning occasionally.  Preheat oven to 350 degrees.  Make sure the ribs are covered tightly with foil and place in oven baking about 45 to 50 minutes.  Uncover and bake about 40 more minutes.  Remove to serving platter and serve with crisp Asian vinaigrette coleslaw, potato salad and baked beans.  Icy cold beer is also a great accompaniment.  Lots of napkins required!

Perfect Roast Chicken - if you can roast a perfect chicken well honey, you can do anything!

1 large (4 lb.) whole chicken
1 large fresh lemon, zested and juiced
5 Tbl. butter, soft
salt and freshly ground black pepper
2 fresh sprigs of rosemary (mmmm, love that smell)
2 Tbl. olive oil
12 whole shallots, peeled
Garnishes; whole fresh rosemary, fresh parsley and fresh lemon cut into wedges

Preheat oven to 450 degrees.  Rinse your chicken in cold water inside and out, pat dry with paper towels. Into a bowl add butter and squeeze in lemon juice, mix together with your fingers and add zest.  Gently with your fingers lift up the skin on outside of bird and smear some of the lemon butter mixture into bird. Season bird with salt and pepper inside and out.  Smear some of the lemon butter into the cavity and add rosemary sprigs.  Truss the chicken and place it breast side up on a baking rack in a roasting pan.  Cook the bird about 30 minutes, then pull out and toss in peeled whole shallots that you have tossed in the olive oil, season with salt and pepper and place back into oven and cook about another 30 minutes, or until bird registers in thigh about 175 degrees.  Remove chicken from oven, remove lemon and rosemary sprigs from inside cavity and toss, tent bird with some foil for about 10 minutes.  Place onto a serving platter and add roasted shallots alongside.  At this point you can place the baking pan onto the stove over a burner and whisk in a little white wine to remove bits from bottom of pan cooking slightly to reduce, whisk in a few Tbls. of butter and make a pan sauce.  Pour a little of the sauce over the bird and shallots on platter and garnish with parsley and fresh sprigs of rosemary.  Slice chicken at table and serve with a tossed green salad, creamy mashed potatoes and I like honey glazed baby carrots. Crisp white wine is nice too.

Grilled Root Vegetables - I love this simple dish

2 cups fresh carrots, peeled and sliced on diagonal about 1/2-inch thick
2 cups sweet potatoes, peeled and cut into chunks
2 cups parsnips, peeled and cut into chunks
2 cups fresh turnips, peeled and cut into chunks
5 tsp. olive oil
salt and freshly ground black pepper
5 Tbl. pure maple syrup

Preheat oven to 450 degrees.  Tumble the vegetables onto a rimmed baking sheet and toss with olive oil, salt and pepper.  Bake about 15 minutes, then toss with maple syrup baking until tender and golden brown about another 15 to 20 minutes, stirring about half-way through.  Remove from oven and place onto a small serving platter or into a pretty bowl.  

Spicy Sausage Pasta - my daughter and son-in-law love this dish and she makes it quite often

1 lb. rigatoni
olive oil
1 1/2 lbs. broccoli rabe, cut into 1/2-inch pieces
1/2 lb. cremini mushrooms, sliced
1 1/2 lbs. spicy Italian sausage, cut into pieces
splash of dry white wine
1 1/4 cup heavy whipping cream
salt and freshly ground black pepper
5 garlic cloves, minced
1/2 cup fresh Parmesan cheese, grated
Fresh parsley, chopped

Into a large pot of boiling salted water add pasta and cook al dente, drain well.  Into a large deep sided saute pan add a good drizzle of olive oil adding sausage to brown, with a slotted spoon transfer sausage to a plate to keep warm.  Add mushrooms to pan and cook a few minutes to brown, stir in garlic and cook to soften.  Add broccoli and saute just a couple of minutes.  Stir in the wine and reduce slightly.  Add the cream, increase heat to boiling and reduce cream just slightly.  Taste and stir in salt and pepper, as well as cooked meat and cooked pasta.  Stir in about 1/4 cup of cheese, stirring to combine.  Remove to a serving platter and garnish with remaining cheese and parsley.   Serve with a garden salad tossed with a vinaigrette dressing.  Serve with hot crusty Italian bread.  Note:  you can also add a few dollops of pesto when adding cream if desired.

Exceptional Potato Gratin

2 lbs. russet potatoes or Yukon Gold, peeled and sliced about 1/4-inch thick
2 Tbl. all purpose flour
1 1/2 cups half and half
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1 large garlic clove, peeled and smashed
pinch of freshly grated nutmeg
1 cup Gruyere cheese, grated
Fresh parsley, chopped (garnish)

Preheat oven to 375 degrees.  Spray a baking pan with cooking spray.  Into a saucepan add the cream, half and half, some salt, pepper, garlic and nutmeg and bring just to a boil.  Remove from heat.  Toss the potatoes with flour and add potatoes to the baking pan and pour over cream mixture.  Place in oven covered (I place onto a baking sheet in case of spillovers) bake about 30 minutes, remove foil and bake another 30 minutes or until potatoes are tender.  Sprinkle on cheese and place under broiler for a few minutes to get melted, bubbly and lightly browned.  Remove from oven and let rest about 10 minutes before serving.  Sprinkle with parsley.

One of My Very Favorite Garbanzo Bean Salad - light, refreshing and delicious

1 (15 oz.) can garbanzo beans, drained, rinsed in cold water, drained again - pat dry with paper towels
1 jalapeno, seeded and minced
1 EACH; red bell pepper, yellow bell pepper and green bell pepper, seeded and diced
1 large English cucumber, peeled, sliced in half lengthwise, lightly seeded and sliced into moons
1 medium white or red onion, sliced in half and thinly julienned
1 small container pear tomatoes, sliced in half
1/4 cup fresh cilantro, chopped and divided
salt and freshly ground black pepper
pinch of red pepper flakes
Dressing
1/4 cup fresh lime juice or more to taste
2 tsp. honey
1 tsp. fresh lime zest
1 Tbl. red wine vinegar
3 Tbl. olive oil
1/4 cup vegetable oil
2 Tbl. fresh oregano, minced
1 garlic clove, finely minced

Into a jar with lid add dressing ingredients, including some salt and pepper, shake well to combine, taste and adjust flavorings.  Into a glass bowl add garbanzo beans, bell peppers, onion, tomatoes, 1/2 of the cilantro, salt, pepper and red pepper flakes.  Pour over some dressing tossing to combine.  Cover and refrigerate until service.  When ready to serve add cucumbers and remaining cilantro, toss add more dressing if desired.  Pour onto a pretty serving platter or into a pretty serving bowl.  This salad is great on a hummus flat bread and or wrap sandwich and if desired you can add thin slivers of grilled charred chicken breast.

Entree Chicken Salad - this is a great salad and is packed with delicious flavor

2 lbs. boneless, skinless chicken breasts
salt and freshly ground black pepper
2 lbs. fresh asparagus, trimmed
1 1/4 cups goat cheese, crumbled
1 large shallot, thinly sliced
2 juicy oranges, peeled and sectioned
4 cups romaine hearts, sliced or torn
2 cups baby arugula
1 cup whole pecans, lightly toasted
Dressing
1/3 cup mayonnaise
3 Tbl. buttermilk
3 tsp. fresh lime or lemon juice
2 garlic cloves, finely minced
2 tsp. fresh dill, minced
2 tsp. fresh mint, minced
salt and freshly ground black pepper

Preheat grill.  Brush chicken with olive oil, season with salt and pepper.  Grill on both sides until cooked through, remove to cutting board and let rest about 10 minutes. Brush asparagus with olive oil, season with salt and pepper place onto grill to char.  Remove and slice on diagonal into about 2-inch pieces.  Thinly slice the grilled chicken on diagonal.  Into a bowl whisk the dressing ingredients, taste and adjust flavorings.  Into a large bowl add the lettuce, arugula and shallots, tossing with a little dressing. Arrange on a serving platter.  Add the grilled asparagus, grilled chicken slices, orange segments, pecans and cheese on top and drizzle with a touch more dressing.  Serve remaining dressing on side.  Serve with lightly toasted French bread croutons.

Asparagus with Olives

1 1/2 lbs. fresh asparagus, trimmed
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 cup black olives, thinly sliced (get a good quality olive)
1 Tbl. fresh lemon juice
3 Tbl. sherry vinegar
3 Tbl. butter
1 1/2 cup fresh bread crumbs (use good quality bread and place into food processor pulse to crumbs)
Fresh parsley, chopped (garnish)

Into a bowl whisk the vinegar, lemon juice, salt, pepper and olive oil together, taste and adjust flavorings.  Into a saute pan add the butter and stir in the bread crumbs cooking to golden brown, remove and place onto paper towels.  Bring a pot of boiling salted water to a boil and add asparagus cooking about 3/4 minutes, to crisp/tender, drain well and then pat dry with paper towels.  Place asparagus onto serving platter, whisk the dressing again and pour over some onto asparagus, sprinkle on the olives, breadcrumbs and parsley.  Place remaining vinaigrette into a serving bowl and serve alongside.

Couscous with Scallions and Oranges

6 cups chicken stock (good quality) I like Kitchen Basics or rich homemade
3 cups plain couscous
1/2 red bell pepper, seeded and finely chopped
1 Tbl. fresh orange zest
2 scallions, chopped including green part
1/4 cup currants
salt and freshly ground black pepper
1 tsp. chili oil

Into a saucepan, add drizzle of olive oil, add bell pepper and cook just a couple of minutes.  Add stock and currants, bring to a boil.  Remove from heat and stir in couscous and cover standing about 15 minutes.  With a fork fluff the couscous and stir in remaining ingredients, taste and season with salt and pepper.  Pour into serving bowl.

Coconut Ice Cream Balls - dipped in chocolate - yes! I first had these at a friends New Year's Eve party in TX and they were so good.

2 pints vanilla ice cream (good quality)
3 cups sweetened shredded coconut
1 cup peppermint candies, crushed well
6 oz. semisweet chocolate
1/2 stick unsalted butter
1 tsp. peppermint extract
3/4 cup half and half

Scoop the ice cream into 3-inch balls and place onto a parchment lined baking pan freezing about 30 minutes.  Onto a large plate add the coconut and crushed peppermint mixing to combine.  Remove the ice cream balls and roll them into the coconut/candy mixture press firmly to surface.  Return back to lined baking sheet and place into freezer again.  Into a double boiler add the chocolate to melt, stir in the half and half and peppermint extract.  Pour the chocolate into a pretty serving bowl.  Place the frozen coconut ice cream balls onto serving platter and serve with chocolate sauce.  mmmmmm.

Delightful Carmel Sauce (serve over ice cream, bread pudding or thick slices of rich pound cake)

1 1/2 cups sugar
1/2 cup water
2 cups heavy whipping cream, warmed
2 Tbl. Cognac

Into a saucepan over low add the sugar and water cooking without stirring until sugar melted and mixture turns a beautiful golden color, about 7 minutes.  Remove from heat and add the warmed cream and Cognac, stirring to smooth.

Mixed Berries with Creme de Cassis

Berries; fresh raspberries, blackberries, blueberries, sliced strawberries (I have also used kiwis peeled and sliced into the mix)
Creme de Cassis

Depending on how many you are serving add berries to a bowl and pour a little Creme de Cassis over mixing gently to incorporate.  Spoon into cocktail glasses. Serve with homemade shortbread cookies.

Bon Appetit

To “glorify” God means to give glory to Him. The word glory as related to God in the Old Testament bears with it the idea of greatness of splendor. In the New Testament, the word translated “glory” means "dignity, honor, praise and worship." Putting the two together, we find that glorifying God means to acknowledge His greatness and give Him honor by praising and worshiping Him, primarily because He, and He alone, 

deserves to be praised, honored and worshipped.  God's glory the essence 

of His nature, and we give glory to Him by recognizing that essence. 

To glorify God is to extol His attributes—His holiness, faithfulness, mercy, grace, love, majesty, sovereignty, power, and omniscience, to name a few

rehearsing them over and over in our minds and telling others about 

the singular nature of the salvation only He offers.

"All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness," - 2 Timothy 3:16

“So, whether you eat or drink, or whatever you do, do all to the glory of God.” 

- 1 Corinthians 10;31

“You were bought at a price. Therefore honor God with your body.” - 1 Corinthians 6:20

“Whatever you do, work at it with all your heart, as working for the Lord, not for men.” - Colossians 3:23

"In the beginning, God created the heavens and the earth. The earth was without form and void, and darkness was over the face of the deep. And the Spirit of God was 

hovering over the face of the waters. And God said, “Let there be light,” 

and there was light. And God saw that the light was good. And God 

separated the light from the darkness. God called the light Day, and 

the darkness he called Night. And there was evening and 

there was morning, the first day. ..."

Genesis 1:1-31