Bread & Words - The Prepared Table: Day 31


Scriptures: Joshua 5:6 & Matthew 4:1-11


Song of Praise: Doxology


Devotion:

Even after God performed many mighty miracles for His people, the Israelites refused to trust God; they refused to enter into His promised land, though God had given them this land as an inheritance.

The problem was the natives.

They were giants!

Regardless of God's instructions to them, and His track record of faithfulness, Israel was too cowardly to drive these giants out of the land and enter into their inheritance.

The penalty for their disobedience was wandering.

God caused them to meander around the desert instead of allowing them to enter into the land of blessing.

This wandering lasted 40 years, until all of the cowardly men in the Israeli Army had died.

It was to their shame that they trusted in their own eyes and on their own strengths.

The promised land was rich with milk and honey; it was a land of feasting.

Israel did not believe that God could be trusted to strengthen the Army against their large foe, and forsook their promised feast for the curse of desert wandering.

Many centuries later, Jesus wandered into the desert by Himself.

Mirroring the generation of warriors that preceded him in their own desert wanderings, Jesus remained in the desert for 40 days.

While He was there, He fasted, symbolizing the famine that His kin had experienced.


As the 40 days went on, no doubt Jesus became exceedingly hungry.

His physical body was weak and in need of nourishment. Detecting a prospect for victory, the great tempter showed up. Similarly to when he tempted Eve in the garden, Satan tried to persuade Jesus to forsake His promise to the Father; he wanted Jesus to default on the covenant of redemption.

You see, before anything was even created, the eternal, triune God made a covenant within themselves to redeem fallen creation.

The rebellion of Adam and his descendants was no surprise to God.

From eternity past, the plan had always been for Jesus to win back cursed creation from Satan’s rule.

Satan, being clever as he is, thought that he devised an effective strategy to stop Jesus' rescue plan.

He would try to convince Jesus that He could win the nations without having to keep covenant with God.

"The tempter came to him and said, “If you are the Son of God, tell these stones to become bread"

"the devil took him to a very high mountain and showed him all the kingdoms of the world and their splendor. “All this I will give you,” he said, “if you will bow down and worship me."


Unlike Eve and the Israelites, Jesus didn't fall prey to Satan's trickery.


"Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.”

"Away from me, Satan! For it is written: ‘Worship the Lord your God, and serve him only."


Jesus knew that Satan was a master of deception.

Though Jesus was famished, He knew that eating mere bread wouldn't restore His people back into fellowship with God.

Jesus was the Word of God made flesh, and He quoted Deuteronomy, "man cannot live on bread alone, but on every word that proceeds from God".

Jesus knew He must win His people back and usher them to the Heavenly table to feast.

Winning back the nations by dying on the cross was the plan of the covenant made by the Godhead. Jesus knew the nations certainly needed to be redeemed and rescued, but Satan was not meant to be worshipped as King, Jesus was.

The Israelites gave up the land and the feast.

Satan offered Jesus a false kingdom and a false feast. Praise be to God, Jesus resisted the tempter, won His Kingdom and now provides an eternal feast for His redeemed people.

Table Talk Questions:

  1. Why didn't the Israelites enter the promised land of feasting?

  2. What did Satan tempted Jesus with?

  3. Who did Jesus make a rescue plan/covenant with?

Benediction:

May the Lord bless you and keep you;

May the Lord make his face to shine upon you and be gracious to you;

May the Lord lift up his countenance upon you and give you peace.

Numbers 6:24‭-‬26


Meal: Cajun Chicken, Cajun Maque Choux, & Ericha's Caramel Dutch Apple Pie


Recipes:

Cajun Chicken

Prep and Cook Time: If possible, start the marinade in the morning. Cook time is 45 minutes

Serves 6-8


3 boneless, skinless Chicken Breasts

1 Tablespoon Olive Oil

1 ½ Tablespoon Cajun seasoning

1 box Penne pasta

2 Tablespoons Butter

1 Tablespoon Garlic powder

1 cup Heavy Cream

1/4 cup Parmesan, freshly grated

Salt & Pepper, to taste

1 can Rotel

1 Tablespoon dry Parsley


Instructions:

In a ziplock bag, combine the raw chicken, olive oil, and 1 Tablespoon cajun seasoning.

Toss the contents of the bag, evenly coating the chicken. Allow the chicken to marinate as long as you can. At least 30 minutes.

When ready to start dinner, remove the chicken and cook on a skillet until done. Set to the side.

In a large pot of salted water, cook the pasta to al dente. Drain and put back in the large pot. Set to the side.

In a large saucepan on medium heat, combine butter, cream, Rotel, cheese and remaining spices, including the remaining ½ Tablespoon Cajun seasoning.

Stir until all the ingredients are melted and incorporated.

Pour the sauce over the cooked pasta.

Chop the cooked Chicken, and add it to the pasta as well. Mix well. Serve Hot.


Cajun Maque Choux

Prep and Cook Time: 30 minutes

Serves:4-6


4 Cups Whole Kernel Corn

1 Jalapeno, chopped

1 Red Bell Pepper, diced

1 small Onion, chopped

4 slices Bacon, raw and chopped

1 ½ Tablespoons Cajun seasoning

½ cup Chicken Stock

Salt & pepper, to taste


Instructions:

In a large skillet on medium heat, add in all the ingredients BESIDES the chicken stock

Lightly brown the veggies and cook the bacon. This takes about 15-20 minutes Now add the chicken stock, allowing the dish to simmer for about 3 minutes. Remove from heat and serve hot.


Ericha's Caramel Dutch Apple Pie

Prep and Cook Time: 1 ½ hours

Yields 1 pie


For Filling:


4-5 medium Granny Smith Apples, peeled and cubed

⅓ cup Cornstarch

1 teaspoon Cinnamon

1 cup Brown Sugar

1 teaspoon Vanilla Extract

1 Tablespoon Butter

½ teaspoon Salt


Instructions:

In a medium pot, combine all the ingredients and cook on medium heat until the sugar melt, and the contents become bubbly and thick.

Set to side to cool until you are ready to assemble your pie.


Crumb Top:


1 cup Brown Sugar

1 cup Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

8 Tablespoons Butter, melted


Instructions:

In a mixing bowl, combine all ingredients, mixing in just enough butter to create a crumb.

Sprinkle over the top of the filled pie and bake accordingly.


For Crust:


3 ½ cups All-Purpose flour

1 Tablespoon Sugar

1 teaspoon Salt

½ cup Ice Water

1 cup Water, COLD

½ cup Vegetable Shortening


Instructions:

Add the flour, salt, and sugar in a large mixing bowl.

Cut in the Butter and shortening, making pea-sized crumbs with the butter. Small butter chunks are a good thing!

Slowly add in COLD water, only enough to make a rollable dough.


Do not over mix. Separate your dough into two equal balls. One for this pie, and one can go into your freezer for later use. Or, you can use it as a top crust or lattice if you prefer.

Place in the fridge to rest for 20 minutes before you roll it for your pie.

When you are ready to make your pie, lightly flour your counter and roll out your dough into a circle.

Transfer to a pie pan, and form your pie crust.

Pour in the filling, add the crumb top, bake on the bottom rack of the oven at 325 F for about 45-60 minutes. Until the crust in brown, and the bottom is fully cooked.

Allow the pie to rest for 30-40 minutes, so the caramel can set.

Serve warm or cool


(remaining pie dough can be frozen for up to 3 months)

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