Posted January 27th, 2009 | Recipes

 

Ingredients:
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
2 onions
4 tablespoons minced garlic
1 cup kochujang – spicy chili paste (or combine 1/2 cup ketchup, 1/4 cup hot sauce, 1 table spoon white pepper, 1 table spoon chili powder)
4 tbsp sugar
2 tbsp soy sauce
3 tablespoons sesame oil
1 tsp black pepper
 
Instructions:

If ribs are not separated, separate by cutting meat between the bones.  Place in large bowl.  Puree onions in a blender.  Combine all ingredients, except pork ribs, in large bowl.  Once ingredients are mixed consistently, rub marinade generously over meat.  Cover and refrigerate at least 5 hours, preferably overnight. Grill ribs over medium-high heat until done, about 8-10 minutes per side.  If cooked in an oven, preheat to 350 degrees.  Spray cooking spray onto a baking sheet and place ribs on it.  Cook for 1 hour and 45 minutes or until meat is fork-tender.

 

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Posted January 23rd, 2009 | Events

I was involved with the recent March for Life events in DC this past week.  First, I was at the jam-packed Mass at the National Shrine of the Basilica of the Immaculate Conception on Wednesday evening.

There was not a corner of that place – both the upper and crypt church – that didn’t have people praying, singing and sharing the purpose of the Right to Life!

Then, I joined over 20,000 people at the Verizon center for an incredibly inspiring Mass.  After Mass I hit the streets!  With a mic and camera in hand we traveled the scene with interviews and inspiring stories from people – just like you!  Your picture or interview may be on one of our upcoming webshows, and even on the new website for Pro-Life news called LifeHQ.org.  So, if you haven’t registered or joined us yet, visit us soon!  Together, we can really bring the blessings to the table by bringing real LIFE to our hungry world!

Visit us at LifeHQ.org and be sure to REGISTER with us here at gracebeforemeals.com to receive free weekly blasts!  At Grace Before Meals, we’re more than just a “cooking show”. We’re stirring up the pot and adding more than just” soul” to your food.  We’re bringing you Food for the Life of the world!

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Posted January 20th, 2009 | Recipes

Ingredients:
1 cup canned, chopped tomatoes
1 cup water
2 teaspoons dry sherry liqueur
1 tablespoon Old Bay seasoning
1 teaspoon dried parsley
2 teaspoons lemon juice
1 teaspoon lemon zest
1 cup water
1 teaspoon salt and pepper
16 ounce can beef stew
½ cup jumbo lump crabmeat

Instructions:
In a soup pan, heat sherry with lemon juice, lemon zest, and dried parsley.  Add tomatoes and water and allow to come to a light boil over medium heat.  Add beef stew, water, and Old Bay seasoning and stir together.  Cook until water begins to boil.  Remove from heat.  Add crabmeat and mix.  Serve with crackers, croutons, or crusty buttered bread for a warm and satisfying soup.

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Posted January 20th, 2009 | Grace Before Meals

Congratulations Mr. President Obama!  Please be assured of my sincere prayer for you, your family, the new Administration, and for our country – especially the most vulnerable:  the unborn!

In this historic election, we see how far America has come in welcoming our first African American President.  Now, it’s important to see the dignity of each person, not just in the color of the skin, in the churches where they pray, but in the womb of the mother – where life begins!

Join our Grace Before Meals family in praying for our new president.  Join our movement and learn all the ways you can help bring our families, our nation, and our world closer together one dinner table at a time.  Sign up for the free weekly message for inspiring throughts that will truly feed your body, mind and soul.  And stay tuned for more of my insights on this incredible week of prayerful patriotism for our Nation, under God, indivisible, with liberty and justice for all!

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Posted January 12th, 2009 | Recipes

Ingredients:
2 chicken breasts, butterflied
4 slices cooked ham
4 slices provolone cheese
6-8 ounces tomato sauce
1 clove garlic
2 tablespoons olive oil
½ white onion, finely diced
1 cup seasoned breadcrumbs
salt and pepper

Instructions:
Season chicken on both sides with salt and pepper. Place a slice of ham, cheese, then another piece of ham on the inside cut of the chicken. Fold over and coat with bread crumbs. Heat large frying pan with olive oil, medium heat. Cook chicken for 3-4 minutes on one side. Remove chicken and prepare sauce. Add tomato sauce, garlic, and onions to cover the bottom of the pan, salt and pepper to taste. Mix together. Return the chicken, uncooked side, to the sauce. Cover and cook for 5-7 minutes. Remove lid and top off chicken with extra slice of provolone cheese and re-cover. Cook for another 2-3 minutes until cheese has melted. Top off with herbs for garnish and extra fresh taste.

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Posted January 6th, 2009 | Recipes

Ingredients:
6-8 ounce cut of beef (NY strip or sirloin)
1/2 cup flour for dredging
2 tablespoons butter
2 tablespoons oil
1 garlic clove minced
1/8 cup mushrooms
1/8 cup snow peas/sugar snap peas
1/8 cup sliced red onions
1/8 cup carrots
1/8 cup celery
1/4 cup soy sauce
2 teaspoons lemon juice
2 tablespoons brown sugar
1/2 cup champagne (or white wine)
Salt and pepper to taste

Instructions:
Beef: Cut beef into thin strips, season with salt and pepper and dredge in flour.  Heat pan with oil and butter until very hot.  Add beef and sear for 1 minute each, both sides.  Add all vegetables.   Add soy sauce, brown sugar, and champagne and cook 4-5 minutes.  Add lemon juice and stir. Serve over steamed rice.
Garlic Rice: Use leftover rice and cook in a pan with 2 tablespoons of olive oil, 2 tablespoons of water, 1/2 teaspoon of salt, pepper, and garlic powder.  Cook until rice is moist and warm.

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