Talent, ability or gift: recipe to try (originally posted 15 January 2012)

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Some time ago I heard an Army Chaplain speak of her story.  Her words reminded me that, as His children, we are not defined by just one area of our life. ONE sin doesn’t determine who we are. ONE challenge, tragedy or lesson doesn’t leave us hindered with no room for growth  just as one talent or ability isn’t the only quality that each of us possess. If David’s only talent had been to be a shepherd, his song could not have been used to sooth King Saul (1 Samuel 16:14).If he had not been skilled with a sling, Goliath would not have been brought down with a single stone (1 Samuel 17:50) and if he had not been known as a brave warrior would his popularity have increased enough to put fear in a king? (1 Samuel 18:8-12) In addition he was a poet, psalmist and a mighty king. The point being that God used the completeDavid to His glory; not just one part of him.

I think it’s important for each of us to realize that, while we may not be David, we are blessed with different skills that God uses if we will allow Him to do so. For instance, as much as I’ve tried, I can’t play the piano more than to pluck out ‘Mary had a little lamb.” Nor can I compose a ballet of poetry that will swoon the masses. However, I can cook. It’s one part of me and it keeps my family fed without complaint and allows me to share with others in a way that seems to bring people together like none other; with food! I’m not certain if my cooking is a talent, or merely an ability. It’s not recognized as a spiritual gift but there are clearly different levels of skill in the kitchen otherwise Paula Deen and Rachel Ray wouldn’t be making millions off the rest of us who aspire to be like them in 30 minutes or less. I accept that I will never have my own show on the Food Network and am fairly certain that I’ll never be on an episode of Chopped but according to 1 Peter 4:10-11 (NIV) “Each one should use whatever gift he has received to serve others, faithfully administering God’s grace in its various forms. If anyone speaks, he should do it as one speaking the very words of God. If anyone serves, he should do it with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power for ever and ever. Amen.” And so, I cook and in doing so am led to share some of my kitchen experiences with others.

I’m continually experimenting with new recipes and ‘tweaking’ ones that I have previously used. I also like hearing from others new ideas to try. So the other night I ask friends for their favorite sausage meatball recipes. In doing so, I collaborated a new recipe using bits from all of their recipes which Ill share another time but one friend was kind enough to send another unique treat that has become blog worthy. I’ll call them Miss Jamie’s Blockbuster Biscuitsbecause they were a TOTAL hit with the family.

What you’ll need: 

One pound Jimmy Dean Hot sausage (Don’t worry, they will NOT turn out hot. Promise!)

one package cream cheese

1/2 cup sour cream

1 tsp garlic powder

1 medium onion finely diced

2 shakes salt

3 shakes pepper

5 oz (about a half block) shredded cheddar cheese

2 cans of Grands layered biscuits

Pam (or nonstick cooking spray)

2 muffin pans

What to do:

preheat oven to 350 (170 c)

in a pan saute diced onion, sausage and garlic powder until sausage is chopped up into small bits and done

add in cream cheese and mix until well blended

remove from heat and add in sour cream, salt, pepper and mix well then set aside

spray muffin pans with Pam then split the biscuits so that you can layer part on the bottom of the muffin cup

spoon in a heaping portion of your sausage mixture then lay the other layers of the biscuits on top (don’t be scared, be generous with the filling and keep in mind that there are ten biscuits in each can so this will easily yield 20 but with careful pealing of the layers you can get 24 out of it as well)

You don’t have to seal the edges of the biscuits or anything complicated, just lay the tops over your mixture then bake for roughly 8-10 minutes until the tops are golden brown. As soon as you pull them out of the oven, top with shredded cheese which will melt right away. At this point I let them sit for a few minutes then carefully pulled them out of the pans with a pair of kitchen tongs. You could also use a couple of forks or you could carefully pop them out before you put the cheese on. Just work quickly so that they’re still warm enough to melt the cheese. That’s it! Serve with a bit of mustard if you want or be like our family and devour them before the mustard has a chance to reach the plate.

Enjoy and always feel welcome to leave comments! More recipes will follow so if there’s something that you’re looking for let me know and please always share your ideas when you see room for improvements!

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