"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:



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Thursday, March 1, 2018

French Toast

Ingredients & Cooking Directions for French Toast

Kitchen Equipment used in this Video
Clear bowls: http://amzn.to/2nAy4Um   
Whisk: http://amzn.to/2mbJUHH   
Induction Cooker: http://amzn.to/2nyw4eF
Kitchen utensils: http://amzn.to/2zN4IXN
Serving plate: http://amzn.to/2lspyqa

Estimated servings: 2

2 large eggs
¼ cup milk
1 ½ tablespoons butter
6 slices thick cut bread (1 inch thick)

1.  In a large bowl, add eggs, milk, sugar, cinnamon, nutmeg, salt, and vanilla whisking to combine. Allow this mixture to come to room temperature before dipping the bread.
2.  Turn stove on medium heat and add in butter melting and spreading it all over your pan.
3.  When butter is melted, dip the bread slices for about 5 seconds in the egg mixture coating them on both sides and add them to the pan.
4.  Cook the bread for about 2 minutes on each side until golden brown on both sides.
5.  Transfer toast on plate, sprinkle with powdered sugar and serve with syrup or honey and fresh fruit.


Friday, February 23, 2018

Best Kale Salad | Kale Salad with Cranberries

Ingredients & Cooking Directions for Kale Salad for Thanksgiving:

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Cutting board: http://amzn.to/2nByQka 
Knife: http://amzn.to/2ndm3Vn     
Measuring cup: http://amzn.to/2niHwi5 
Induction Cooker: http://amzn.to/2nyw4eF     
Cookware: http://amzn.to/2mmmyuK  

Estimated serving: 4

½ pound kale
6 ounces Brussel sprouts
½ small head radicchio
3 tablespoons pine nuts
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
1 teaspoon salt
½ teaspoon pepper
¼ cup dried cranberries
Parmesan cheese

1.       Remove rib from kale and roughly chop leaves.
2.       Remove core from Brussel sprouts and radicchio cutting them into shreds.
3.       Turn stove on medium low heat to toast pine nuts for about 3-4 minutes until lightly golden brown and fragrant.
4.       To make salad dressing, add lemon juice, lemon zest, olive oil, salt and pepper in a measuring cup whisking to combine.
5.       In a bowl, add kale, Brussel sprouts, radicchio and salad dressing tossing vegetables to coat with dressing.
6.       Add pine nuts, cranberry and shave Parmesan cheese on top of salad, tossing ingredients to combine. Serve cold.


Friday, February 16, 2018

Spicy Fire Chicken with Cheese | Cheese Buldak |치즈불닭

Ingredients & Cooking Directions for Cheese Buldak

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF   
Clear bowls: http://amzn.to/2nAy4Um 
Cooking gloves: http://amzn.to/2mcNotv 
Copper pan: http://amzn.to/2Cp5oE1 
Cooking utensils: http://amzn.to/2Cn0Lug 
Chopsticks: http://amzn.to/2nCHH7s 
Long chopsticks: http://amzn.to/2mSw6yK 
Cast Iron Skillet: http://amzn.to/2C2vIIn 

Estimated Servings: 4

Chicken and fire sauce

2 tablespoons minced garlic
1 tablespoon minced ginger
2 pounds chicken breasts, cut into 1- inch pieces
¼ cup water

1.  In a bowl, add wine, garlic, ginger, salt and pepper mixing to combine.
2.  Add the chicken, coat all the chicken pieces with the marinade, and set aside.
3.  In a separate bowl, add pepper paste, chili powder, crushed chili pepper, soy sauce, sugar, honey, sesame oil, and chicken stock, whisking to combine. Set aside.
4.  In a large non-sick skillet, add vegetable oil swirling to coat. Turn heat on high and add marinated chicken cooking for about 1-2 minutes on each side or until chicken is cooked on all sides.
5.  Pour in the fire sauce and stirring to coat the chicken with sauce.
6.  Add in water, turn heat down to medium low and simmer for 5 minutes.


1 tablespoon vegetable oil
1 green onion, chopped

1.  Turn stove on medium high heat and add in oil. When oil gets hot, add in rice cakes frying them for 2-3 minutes until lightly golden brown and crispy on both sides.
2.  Add rice cakes to fire chicken, cover with a lid and allow to cook for 10 minutes.
3.  In a heavy pan, preferably cast iron, add one third of the chicken, and then one third of the cheese. Repeat this layering process for the rest of the chicken and cheese.
4.  Preheat oven on 450 degrees Fahrenheit. Place in the oven and bake for about 7-8 minutes or until all the cheese is melted and the top is bubbly.
5.  Carefully remove from the oven and top with green onions and toasted sesame seeds.


Thursday, December 21, 2017

Special Fried Rice

Ingredients & Cooking Directions for Special Fried Rice

Kitchen Equipment used in this Video

Chopsticks: http://amzn.to/2nCHH7s     
Cutting board: http://amzn.to/2nIWCxy     
Clear bowls: http://amzn.to/2nAy4Um   
Whisk: http://amzn.to/2nCZo70    
Wooden spoon: http://amzn.to/2nQPsI7   
Paper towels: http://amzn.to/2nBPAru  
Square plate: http://amzn.to/2mT5fCw    
Cooking brush:  http://amzn.to/2nxrqSh  
Ramekins: http://amzn.to/2mZFgrM  
Small whisk: http://amzn.to/2n8Bzke  
Long chopsticks: http://amzn.to/2mSw6yK  

Estimated Servings: 4-5

Prepare Sausage, Chicken & Shrimp

½ teaspoon minced garlic
½ teaspoon minced shallot
6 ounces chicken, cut into small pieces
6 ounces shrimp, peeled & deveined

1.    Turn stove on medium low heat and add Chinese sausage to a pan or wok. Allow the sausage to render about 1 teaspoon of fat but be careful not to let it turn too dark (this should take about 2 minutes). If it starts to turn dark, turn your heat to low.
2.    Then transfer them to a plate covered with paper towels so it can absorb the grease and set aside.
3.    To cook the chicken and shrimp, use the reserved oil left over from cooking the Chinese sausage. Turn stove on high heat and add in garlic and shallot stir frying them for about 30 seconds or until fragrant.
4.    Add in the chicken and stir fry for about 4-5 minutes or until fully cooked and no longer pink.
5.    Move the chicken to one side of the wok and add in shrimp for about 30 seconds on one side and then flip them over and cook them for 30 seconds on the other side until they turn pink and are fully cooked. Transfer chicken and shrimp on a plate and set aside.

Scramble the eggs

2 large eggs

1.    Brush oil into a pan or wok and turn your heat on medium heat.
2.    Crack 2 eggs in a bowl and whisk them up. Pour the eggs into the pan or wok and scramble the eggs breaking them up in small pieces so that there will be bits of eggs throughout the fried rice.
3.    Transfer eggs to a plate and set aside.

Fry the Rice

1 teaspoon minced garlic

1.    Break up clumps in the rice.
2.    Turn stove on high heat and add in oil. When the oil is hot, add in garlic stir frying them for about 10-15 seconds or until fragrant.
3.    Add in the rice continuing to break up the clumps and toss the rice with the garlic. Spread the rice around the wok in one layer and leave it untouched for about 1 minute until the bottom rice grains sizzle and crackle. Then stir fry the rice and repeat the spreading/stir frying process 2-3 more times to ensure all rice grains cook evenly.

Assemble the dish

½ cup diced carrots, thawed
½ cup frozen peas, thawed

1.    Make the stir fry sauce by combining soy sauce, fish sauce, rice wine, sesame oil and sugar. Whisk the sauce until sugar is completely dissolved.
2.    Pour the sauce into the rice, stir frying it until every grain of rice get coated with the sauce. Then do the spreading/stir fry method 2-3 more times.
3.    Pour in the sausage, chicken, shrimp, eggs, carrot, peas and pepper to the rice and stir fry for 1-2 minutes until all the ingredients are heated through and combined.
4.    Taste the rice and adjust seasoning if needed. Serve immediately.