Porsche's Insights: 03/01/2012

Wednesday, March 28, 2012

Inspiration: God's Will

Ephesians 1:11-14

New International Version (NIV)

¹¹ In him we were also chosen, having been predestined according to the plan of him who works out everything in conformity with the purpose of his will, ¹² in order that we, who were the first to put our hope in Christ, might be for the praise of his glory. ¹³ And you also were included in Christ when you heard the message of truth, the gospel of your salvation. When you believed, you were marked in him with a seal, the promised Holy Spirit, ¹⁴ who is a deposit guaranteeing our inheritance until the redemption of those who are God’s possession—to the praise of his glory.

Revelation 4:11

New International Version (NIV)

¹¹ “You are worthy, our Lord and God,

to receive glory and honor and power,

for you created all things,

and by your will they were created

and have their being.”

I do declare myself as a Christian, meaning I believe and love God and his son Jesus Christ who died for our sins, but rose again. My great- grand father lived to be 102 and died in his right mind. My mother asked him why he had lived so long he replied “Every night I thanked God for this day and in his will to give me another to serve him”. That’s it. Sometimes we don’t know what we want to do with our life, but if you follow his will everything will be set in place. Further explaining God’s will means following the ten commandments ,which is his moral will and following his severity will , that can be read in Ephesians 1: 11-14 and Revelations 4:11. God does not control everything he is In control of everything. Think about it. In other words God’s gives you your own mind to make decisions ( right or wrong), but he decides the outcome.

Tuesday, March 27, 2012

Julia's Chicken

Porsche's Insights: Recipes

I tried the greatest baked chicken recipe the other day, it was from the late but great Julia Child. Try it and let me know what you think.

Recipe Below:

Ingredients:

3 lbs roasting chickens or 3 lbs frying chicken
¾ teaspoon salt
6 tablespoons softened butter
1 small sliced carrot
1 small sliced onion
1 tablespoon good cooking oil
½ tablespoon minced shallots or ½ tablespoon green onion
1 cup brownchicken stock, canned chicken broth or 1 cup beef bouillon

Directions:

Preheat oven to 425 degrees.
Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
Truss the chicken and dry it thoroughly.
Rub the skin with 1 Tb. butter.
In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
Reduce oven to 350 degrees.
Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
While the chicken is sitting, remove all but two tablespoons of fat from the pan.
Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
Pour a spoonful over chicken and serve the rest at the table as gravy.