What’s Up Guys,
All I have to say about this week is “Wow”!!! If I were to back up and look over all the food that we put out this week, then I would have to say that it would be impossible for such a small staff in such a small space to accomplish what we did, but by the Grace of God we were able to do what we needed to do, and much more than we have ever done before.
My hat is off to my Staff for doing such a wonderful job, and I am so thankful for each of you as well. Yesterday we celebrated our three year anniversary, and I also had two parties going on at exactly the same time, so I had to split my staff in half and it worked out beautifully. I think that God is preparing us for even bigger things, and that humbles me so much that I can’t quite get my head around it.
Many of the Specials this week were requested by you, the Pork Chop Sandwich, The Chocolate Krackle, The Baked Greek Style Tilapia, & the Sautéed Slaw. I hope you enjoy it.
I’m also putting a Recipe at the bottom for a Spinach Wreath that is simple and easy to make. And the rest I’ll tell you all about next week! I’m heading Home to watch my Team play in the SEC Championship and get some much needed rest.
Today I am a Happy, content fella. Thank You for supporting Kairos and have a wonderful week!!!
Click on the link for a Salmon Recipe
http://www.myfoxal.com/Global/story.asp?S=11605990
Kairos Spinach Wreath
1 Can Crescent Rolls
½ Cup Parmesan Cheese
½ Cup Mozzarella Cheese
STUFFING:
3 cups Fresh Spinach Leaves
1 cup Grape Tomatoes
1 teaspoon minced Garlic
1 teaspoon Extra Virgin Olive Oil
Sea Salt
Freshly cracked Black Pepper
1 Teaspoon Mustard
½ Cup Feta Cheese
Preheat sauté pan, add olive oil, garlic & tomatoes. Cook on high heat until garlic starts to become translucent. Drop in the spinach, salt & pepper. Sauté for about one minute. Be careful not to overcook the spinach. Drain The spinach well, and add Mustard & Feta. Mix Lightly.
Lightly oil a pizza pan, and separate Crescent rolls into triangles. Arrange triangles in a circle around the pizza pan with the long points toward the outside, and the bases overlapping. Fill with spinach mixture and sprinkle with Parmesan & Mozzarella. Fold the points over the filling and tuck under at the center.
Bake @ 350 for 20 minutes or until golden brown.
Recipe courtesy of James K Jones from Kairos Kafe
½ Cup Parmesan Cheese
½ Cup Mozzarella Cheese
STUFFING:
3 cups Fresh Spinach Leaves
1 cup Grape Tomatoes
1 teaspoon minced Garlic
1 teaspoon Extra Virgin Olive Oil
Sea Salt
Freshly cracked Black Pepper
1 Teaspoon Mustard
½ Cup Feta Cheese
Preheat sauté pan, add olive oil, garlic & tomatoes. Cook on high heat until garlic starts to become translucent. Drop in the spinach, salt & pepper. Sauté for about one minute. Be careful not to overcook the spinach. Drain The spinach well, and add Mustard & Feta. Mix Lightly.
Lightly oil a pizza pan, and separate Crescent rolls into triangles. Arrange triangles in a circle around the pizza pan with the long points toward the outside, and the bases overlapping. Fill with spinach mixture and sprinkle with Parmesan & Mozzarella. Fold the points over the filling and tuck under at the center.
Bake @ 350 for 20 minutes or until golden brown.
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