We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Christians should not allow entertainment to define their understanding of happiness, romance, modesty, masculinity, success, fulfillment, justice, or anything else. The Word and the Spirit should shape our worldview, not Hollywood. Sadly, however, many Christians today are more affected by the movies they watch than the sermons they hear. They show more enthusiasm for video games or television sporting events than they do for pursuing Christ likeness. They fill their minds with the sounds of talk radio or perhaps the latest hit albums rather than letting the Word of God richly dwell within them. Deep down, they enjoy exploring the pleasures of the world – even if only vicariously – as they watch actors play out scenes in which sinful pursuits are seemingly rewarded with happiness. The irony, of course, is that in real life though the same actors are just as miserable as everyone else, a sobering reality that keeps supermarket tabloids in business.

John MacArthur

Tarbell’s Grilled Salmon With Molasses-lime Glaze

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood	Sami	Latimes3	6	Servings

INGREDIENTS

1		Ancho chile
1/2	c	Dark molasses
1/4	c	Lime juice
2	T	Mesquite honey
		Salt
1/2	c	Extra-virgin olive oil
		Olive oil for brushing fish
2	T	Aged balsamic vinegar
2		Baking potatoes
		Juice of 1/2 lemon
1/2	c	Butter
		Pepper
2 1/2	lb	Salmon fillet, cut 6 equal
		pieces
6	c	Torn seasonal greens

INSTRUCTIONS

Soak chile in water to cover 15 minutes. Stem and seed, then puree in
blender until smooth. Add molasses, lime juice, honey and salt to
taste and mix well. Set aside. Mix olive oil, balsamic vinegar and  1/4
teaspoon salt, and set aside. Peel and shred potatoes. Soak 15  minutes
in water to cover, combined with juice of 1/2 lemon. Squeeze  dry. Melt
butter in hot skillet. Spread shredded potato into thin  cakes. Cook on
1 side until crisp and browned, about 5 minutes. Turn  and cook other
side. Sprinkle with salt and pepper to taste. Brush  salmon with oil to
prevent sticking. Grill until center is done,  turning once, about 5
minutes per side. Sprinkle with salt. Toss  greens with balsamic
vinegar-and-oil mixture. Place crisp potato cake  on each plate. Place
mound of greens on cake and lay grilled salmon  on top. Brush fish with
molasses-lime glaze. Yields 6 servings.  Each serving: 642 calories;
334 mg sodium; 124 mg cholesterol; 43  grams fat; 33 grams
carbohydrates; 32 grams protein; 0.62 gram fiber  Recipe Source: Los
Angeles Times - 12-02-1998 Recipe from Tarbell's  Restaurant in
Phoenix, AZ  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 326 Calories From Fat: 136 Total Fat: 15.5g Cholesterol: 40.7mg Sodium: 71.3mg Potassium: 698.3mg Carbohydrates: 47.6g Fiber: 1.5g Sugar: 25g Protein: 1.5g