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Just like lyrics in a song, a good meal can have the power to bring comfort when we need it most. Over the years, writing songs and cooking have become a passion of mine. Nothing brings me more joy than to share a so (1).png
Just like lyrics in a song, a good meal can have the power to bring comfort when we need it most. Over the years, writing songs and cooking have become a passion of mine. Nothing brings me more joy than to share .png

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Sausage-Stuffed Jalepeno Poppers

Matthew 18:20 - For where two or three are gathered in my name, there am I among them.


1 pound bulk pork sausage

2 packages (8 ounces) cream cheese, softened

1 cup shredded parmesan cheese

2 cups shredded mild cheddar cheese

22 large jalepeno peppers, halved lengthwise and seeded

ranch salad dressing, optional


1. in a large skillet, cook the sausage over medium heat until no longer pink: drain.

2. in a small bowl, combine the cream cheese, parmesan, and cheddar. fold in sausage.

3. Spoon about 1 tablespoonful into each jalapeno half.

4. place in two ungreased 13-in. x 9-in. baking dishes.

5. bake, uncovered, at 425* for 15-20 minutes or until filling is lightly browned and bubbly.

6. Serve with ranch dressing if desired.

Yield: 44 appetizers

bacon-wrapped stuffed figs

psalm 81:10 - i am the lord your god, who brought you up out of the land of egypt. open your mouth wide, and i will fill it.


24 dried figs (about 10 ounces)

3 ounces fresh goat cheese, at room temperature

1 tablespoon honey

1/2 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest

kosher salt and freshly ground black pepper

12 slices bacon, halved crosswise


  1. position an oven rach in the center of the oven and preheat the broiler.

  2. slice the figs down the center lengthwise, and set aside.

  3. Combine goat cheese, honey, lemon juice, zest, and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula.

  4. fill each fig with about 1 teaspoon of the cheese-honey mixture.

  5. wrap each fig with a slive of bacon and secure with a toothpick.

  6. put the figs, seam-side down, on a baking sheet.

  7. broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

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sausage and chicken gumbo

revelation 3:20 - behold. i stand at the door and knock. if anyone hears my voice and opens the door, i will come in to him and eat with him, and he with me.


3 tablespoons cooking oil

3 tablespoons flour

1 onion, chopped

4 ribs celery, chopped

2 red bell peppers, chopped

1 10-ounce package frozen sliced okra

1/2 tablespoon creole seasoning

1/2 teaspoon fresh-ground black pepper

2 cups canned crushed tomatoes in thick puree (1 15-ounce can)

2 quarts chicken broth or homemade stock

1 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices

1 large rotisserie chicken, cut into 3/4-inch pieces

2 cups rice


  1. in a large pot, heat the oil over moderate heat.

  2. whisk in the flour and cook, whisking until it starts to brown.

  3. reduce the heat to moderately low. stir in the onion, celery, and pepper and cook until starting to soften.

  4. add the creole seasoning, black pepper, and tomatoes.

  5. cover and cook for 5 minutes.

  6. stir in the broth and smoked sausage. bring to a boil.

  7. reduce the heat and simmer for 15 minutes.

  8. add the chicken and cook 4 to 5 minutes longer.

  9. meanwhile, bring a medium pot of salted water to boil. stir in the rice and boil until just done, 10 to 12 minutes.

  10. drain the rice and put a mound of rice in the center of each bowl.

  11. spoon the gumbo over the rice.

bacon-chicken corn chowder

romans 10:13 - for everyone who calls on the name of the lord will be saved.


1 large rotisserie chicken

1 onion, chopped

1 stalk celery, chopped

3 springs fresh dill, finely chopped

1/2 pound thick bacon, diced

1 tablespoon extra-virgin olive oil

1 quart, chick broth

5 stalks celery, diced

6 medium potatoes peeled and diced

8 ears fresh corn, removed from the cob

3 cups heavy cream

1 bottle of clam juice

1 teaspoon cracked black pepper

kosher salt to taste


  1. heat the bacon and olive oil in a large pot over medium heat.

  2. cook until the bacon fat is rendered.

  3. add the celery and onions.

  4. reduce the heat to medium-low heat and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes.

  5. add the potatoes, corn, and dill. continue to cook, stirring occasionally until the onions are fully soft, about 8 additional minutes.

  6. add the chicken broth to the pot. bring the both to a simmer over medium-high heat.

  7. turn down the heat to medium and simmer until potatoes are tender, about 10 minutes.

  8. add the cream, clam juice and chicken.

  9. Bring chowder back to a simmer, season to taste with salt and pepper.

  10. spoon into the warm bowls and serve with french bread.

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Sour Cream Chicken enchiladas

1 corinthians 10:31 - so, whether you eat or drink, or whatever you do, do all to the glory of god.

ingredients for the enchiladas:

1 tablespoon canola oil

12 corn tortillas

1/2 medium-sized onion, diced (about 3/4 of a cup)

2 cups shredded monterey jack cheese

1/2 cup chopped cilantro, for serving

ingredients for the filling:

1 large rotisserie chicken, shredded

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon olive oil

ingredients for the sour cream sauce:

2 tablespoons unsalted butter

2 serrano chiles, seeded, stemmed, and diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups chicken broth

2 cups sour cream

1 teaspoon ground cumin

1/4 cup chopped cilantro

8 fresh tomatillos

dash of cayenne

salt and pepper

directions to make the sauce:

  1. in a small sauce pot on meidum-low, melt the butter. throw in the diced serrano chiles and cook until soft, about 3 or 4 minutes.

  2. add the minved garlic and cook for 30 seconds.

  3. whisk in the flour and cook for 1 more minute.

  4. pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened.

  5. stir in the sour cream, cumin, cayenne, and cilantro. remove from heat.

  6. if using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. place in blender along with the sour cream sause and puree until smooth. if using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.

Directions to make the enchiladas:

  1. heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. wrap in a cloth to keep warm as you continue to cook all 12.

  2. to assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish.

  3. take each corn tortilla and place,in the middle,1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (i’m not usually this scientific but if you’ve never made them before and desire exact measurements, this is for you!)

  4. roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish.

  5. cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until the top is brown and bubbling.

  6. serve warm topped with chopped cilantro.

chimichurri steak tacos with pico de gallo

Jeremiah 29:11 - for i know the plans I have for you, declares the lord, plans for welfare and not calamity to give you a future and a hope.

ingredients for the steak and marinade:

2 lbs flank steak (or pounded skirt steak)

1 sliced sweet onion for grilling (optional)

juice of 1 orange

juice of 2 limes

1 cup soy sauce

1 cup olive oil

1/2 teaspoon sugar

4 smashed, chopped garlic cloves

1/2 cup chopped cilantro

pinch of cumin, coriander and chili powder

ingredients for simple pico de gallo:

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, sliced

1 serrano chili, minced

1 handful fresh cilantro, chopped

3 garlic cloves, minced

1 1/2 limes, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

ingredients for cilantro chimichurri:

1 bunch cilantro (1 cup packed)

1 bunch italian parsley (1 cup packed)

1/4 cup fresh lime juice (1-2 limes)

1/2 cup olive oil

1/4 cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

3/4 teaspoon kosher salt

1/2 of one jalapeno pepper

Directions for steak:

  1. in a bowl, mix together ingredients for marinade. place steak and onions in a gallon size ziploc bag and pour marinade over, sealing and turning several times to coat well. let sit for at least 30 minutes.

  2. preheat grill and grill meat. grill steak on med. high heat to desired doneness. a little char is good.

  3. let rest 10 minutes, then thinly slice the meat across the grain.

Directions for chimichurri:

  1. in a food processor, place jalapeno, garlic, onion, and pulse several times until chopped.

  2. add cilantro (stems are fine) and italian parsley (again, thin stems are fine). pulse again.

  3. add oil, lime juice, cumin, coriander, and salt. pulse until combined. set aside in a small serving bowl.

directions for salsa:

  1. finely dice tomato, onion, jalapeno, and cilantro.

  2. season with salt, pepper, and lime. sometimes, i’ll add avocado.

  3. place all in a bowl, mix, and let sit for 15 minute to an hour.

directions for tortillas:

  1. lightly grill until soft and pliable and serve everything together, along with garnishes.

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chicken carbonara

matthew 4:4 - but he answered and said, “it is written, ‘man shall not live on bread alone, but on every word that proceeds out of the mouth of god.’”


2 tablespoons olive oil

4 ounces thinly sliced pancetta, chopped

2 tablespoons minced garlic

2 1/2 cups whipping cream

1 cup freshly grated parmesan

8 large egg yolks

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh italian parsley leaves

1 pound spaghetti

1 large rotisserie chicken

1/2 cup chopped walnuts, toasted

1 tablespoon finely grated lemon peel


  1. heat the oil in a large frying pan over medium heat. add the pancetta and saute until brown and crisp.

  2. add the garlic, stir and turn off heat. cool slightly.

  3. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

  4. meanwhile, bring a large pot of salted water to a boil over high heat. add spaghetti and cook until it is just tender. drain.

  5. add the chicken to the pan with the pancetta. stir to combine.

  6. add the spaghetti and cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly. season the pasta to taste.

  7. transfer the pasta to a large wide serving bowl. sprinkle walnuts and lemon zest over and serve.

blackened shrimp alfredo

Galatians 5:22 - 26 - But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control: against such things there is no law. Now those who belong to Christ Jesus have crucified the flesh with its passions and desires. if we live by the spirit, let us also walk by the spirit. let us not become boastful, challenging one another, envying one another.


4 ounces fettuccine

1 tablespoon olive oil

1 tablespoon butter

8 gigantor shrimp or 16 large shrimp

2 tablespoons cajun seasoning

2 tablespoons flour

1 cup chicken broth

1 cup heavy cream

1/2 cup parmesan cheese, grated

1 onion, chopped

1 red bell pepper, chopped

1/2 cup parsley, chopped


  1. cook fettuccine according to package instructions.

  2. clean the shrimp and season with cajun spice. drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

  3. in a deep skillet, add butter and olive oil and saute onions and peppers over high heat.

  4. Add shrimp and cook on each side about 2 minutes until crisp. remove shrimp from skillet and set aside.

  5. in the same skillet,add chicken broth and heavy cream. season with additional cajun spice if desired. cook until sauce thickens a bit from the heavy cream.

  6. add parmesan cheese and whisk. add fettuccine and shrimp to the sauce and toss. serve warm.

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General tso’s chicken

revelation 21:4 - he will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away.


1 pound chicken breast, cut into 1 inch chunks

2 tablespoons plus 1 teaspoon cornstarch, divided

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 cup soy sauce

1/4 cup low sodium chicken broth

1 tablespoon hoisin sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 teaspoon honey

scallions, sliced

2 tablespoons white sesame seeds

optional: 1 tablespoon dried thai chilies


  1. preheat oven to 375°.

  2. toss chunks of chicken with 2 tablespoons corn starch. on a cookie sheet, spread chicken chunks into a single layer.

  3. bake chicken for 12-15 minutes until cooked through.

  4. in a medium saucepan, combine garlic, ginger and chili oil. saute for 2 minutes.

  5. add soy sauce, broth,vinegar, honey, tomato paste and hoisin sauce. simmer mixture on medium heat for 4-5 minutes.

  6. dissolve 1 teaspoon of cornstarch in 1/4 cup of cold water. add cornstarch to sauce mixture, stirring.

  7. continue to simmer sauce for another 3-4 minutes, until it begins to thicken.

  8. toss cooked chicken with sauce, coating thoroughly.

  9. service chicken with 1 tablespoon sesame seeds and scallions.

aisan pork and jasmine rice

luke 4:18 - the spirit of the lord is upon me, because he anointed me to preach the gospel to the poor. he has sent me to proclaim RELEASE to the captives. and recovery of sight to the blind, to set free those who are oppressed.


2 cups jasmine rice

4 pork chops, cut 1-inch thick

3/4 teaspoon minced garlic

2 teaspoons minced ginger

1 cup or to taste ASIAN barbecue, hoisin or plum sauce

4 tablespoons sliced scallions


  1. cook rice according to package directions.

  2. season pork chops with salt, garlic and ginger.

  3. heat well-oiled grill pan over medium-high heat until hot. add chops and grill 1 minute on each side. reduce heat to medium. grill chops, basting frequently with the sauce, for 4 to 5 minutes on each side, or until cooked through.

  4. transfer chops to a platter. brush with any remaining barbecue sauce and let rest 2 minutes.

  5. serve chops with rice and garnish with scallions.

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pecan crusted catfish and crawfish etoufee

ezekiel 47:12 - by the river on its bank, on one side and on the other, will grow all kinds of trees for food. their leaves will not wither and their fruit will not fail. ‘they will bear fruit every month because their water flows from the sanctuary, and their fruit will be for food and their leaves for healing.’

ingredients for catfish:

4 to 8 catfish filets

8 tablespoons of melted butter

your favorite blackened seasoning, to taste

vegetable oil

2 cups chopped pecans

2 cups cornmeal

2 cups all purpose flour

4 eggs

3 cups milk

Ingredients for Etoufee:

1 large onion, chopped

1 medium green bell pepper, chopped

1 stalk of celery, chopped

3 bay leaves

1/2 pound of butter

2 tablespoons flour

1 tablespoon tomato paste

salt, black pepper, and cayenne to taste

1 to 1 1/2 cups of water

1 pound of crawfish tails

1/2 cup green onions, chopped

directions for Catfish:

  1. in a large bowl, mix pecans, corn meal, and flour. set aside.

  2. in another bowl, mix eggs and milk. dredge each filet in the egg wash and toss in pecan mixture.

  3. season each side with seasoning.

  4. pour oil in a medium-sized, heavy skillet and place over medium heat. brown each side for approximately 7 minutes.

Directions for etoufee:

  1. in a medium-sized, heavy pot, melt the butter over medium-high heat. saute the onion, bell pepper, celery, and bay leaves until tender.

  2. add the four and mix well. cook for 5 minutes, stirring frequently.

  3. add the tomato paste, mix well. add the salt, black pepper, cayenne, water, and crawfish tails.

  4. reduce heat and simmer for approximately 10 minutes. add the green onions.

  5. to serve, ladle the etoufee over the catfish filets. enjoy over white rice.

cedar plank salmon with roasted veggies

1 john 2:24 - let what you heard from the beginning abide in you. If what you heard from the beginning abides in you, then you too will abide in the son and in the father.


1 (8-ounce) fresh salmon steak

1 & 1/2 teaspoons seafood seasoning

3 red potatoes, blanched and cut in half

1/2 red bell pepper, cut into wedges

6 mushrooms, halved

1 pound medium red onion, cut into wedges

1/2 yellow squash, cut into wedges

1/2 zucchini, cut into wedges

1/2 teaspoon seasoning salt

1 tablespoon olive oil

2 lemons


  1. soak plank in water for at least 4 hours. heat oven to 375 degrees.

  2. toss together potatoes, bell pepper, mushrooms, red onion, squash, and zucchini with seasoning salt and oil.

  3. coat both sides of salmon with dry seasoning and place on center of cedar plank. add vegetables around salmon and squeeze juice from one lemon over the top.

  4. place the plank in the oven for 8 minutes, then remove from oven and turn salmon over.

  5. roast for an additional 8 minutes or until it reaches an internal temperature of 120 to 130 degrees.

  6. remove plank: garnish with lemon slices, and serve.

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grilled steak with risotto and asparagus

1 john 1:7 - but if we walk in the light as he himself is in the light, we have fellowship with one another, and the blood of jesus his son cleanses us from all sin.


2 16-ounce ribeyes

1 cup soy sauce

garlic powder

kosher salt

cracked black pepper

6 cups chicken broth, divided

3 tablespoons olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups arborio rice

1/2 cups dry white wine

salt to taste

freshly ground black pepper to taste

4 tablespoons butter

1/3 cup freshly grated parmesan cheese

2 bunches asparagus

directions for steaks:

  1. marinate steaks in soy sauce for 1 hour.

  2. about 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

  3. heat your grill to high. season steaks on both sides with garlic powder, salt, and pepper.

  4. place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

  5. turn the steaks over and continue to grill 3 to 5 minutes for medium-rare or 8 to 10 minutes for medium-well.

  6. transfer the steaks to a cutting board or platter. tent LOOSELY with foil and let rest 5 minutes before slicing.

Directions for risotto:

  1. in a saucepan, warm the broth over low heat. warm 2 tablespoons olive oil in a large saucepan over medium-high heat.

  2. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid and set aside.

  3. add 1 tablespoon olive oil to skillet, and stir in the shallots.

  4. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

  5. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

  6. remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.

  7. season with salt and pepper to taste.

  8. grill asparagus and enjoy.

BBQ chicken pizza

1 corinthians 10:17 - because there is one bread, we who are many are one body, for we all partake of the one bread.


1 pound store-bought or homemade pizza dough

cornmeal for dusting baking sheet

1/2 cup raspberry chipotle sauce, divided

1 cup diced rotisserie chicken

1 cup shredded mozzarella cheese

1/3 cup thinly sliced red onions

chopped cilantro, for garnish


  1. preheat the oven to 500 degrees.

  2. roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. invert a baking sheet and sprinkle it liberally with cornmeal. transfer the dough to the baking sheet.

  3. in a medium bowl, toss together the diced chicken with half (1/4 cup) of the barbecue sauce.

  4. spread the remaining 1/4 cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (depending on the shape of your pizza, you may want to add more sauce.)

  5. sprinkle the mozzarella cheese atop the barbecue sauce and then evenly distribute to coated chicken atop the cheese.

  6. scatter the red onions atop the chicken.

  7. bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown.

  8. remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice, and serve.

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one-bowl rolls

matthew 6:11 - give us this day our daily bread.


1 package of active yeast

1 cup warm water

1/4 cup sugar

1 teaspoon salt

3 cups sifted self-rising flour

1/4 cup melted margarine

1 egg, beaten


  1. dissolve yeast in warm water (between 110-115 degrees) in a large bowl. mix well. add sugar, salt, and 1 cup flour, mix well.

  2. beat melted margarine and egg. add 1 cup flour, mix well.

  3. add remaining flour 1/3 at a time, mixing well after each time.

  4. let rise, covered until doubled in size.

  5. pat out on a floured surface, pinch off and roll into balls, adding flour as needed to keep from sticking.

  6. place balls onto greased cookie sheet. let rise until doubled in size.

  7. bake at 375 for 12 to 15 minutes.

  8. brush with melted butter.

    note: rolls may be frozen before second rise.

    makes 15 large or 30 small rolls.

peach cobbler

psalm 103:1 - bless the lord, o my soul.

psalm 103:5 - who satisfieth thy mouth with good things.


1 cup self-rising flour

1 large can of sliced peaches, drained

1 cup sugar, 1/2 cup sugar, divided

1 teaspoon vanilla

1 cup milk

1 stick butter


  1. put butter in baking dish/pan and melt in 350 degree oven.

  2. in one bowl, combine 1 cup sugar, flour, and milk, stir.

  3. in another bowl, combine peaches, 1/2 cup sugar, vanilla - pour flour mixture into melted butter and pour in peaches - *Do not stir*

  4. bake 35 to 45 minutes or until crust is browned and bubbly.

4 layer delight

psalm 107:1 - o give thanks until the lord, for he is good: for his mercy endureth forever.


layer 1:

1 stick oleo, softened

1 cup chopped pecans

1 1/2 cups flour

-mix together and spread into bottom of 9x13 pan.

-bake 20 to 30 minutes at 350 degrees until golden brown.

-cool completely.

layer 2:

1 (8 ounces) cream cheese

1 1/2 cups cool whip

1 1/2 cups powdered sugar

-mix together until smooth and spread over cooled crust.

layer 3:

1 large package of instant chocolate pudding

3 cups milk

-prepare as directed and spread over cream cheese mixture.

layer 4:

-cover completely with cool whip

-keep in refrigerator until ready to serve.

Note: i have also seen this made with other pudding flavors, or substituting blueberry pie filling for the pudding layer.

psalm 37:4 - delight thyself also in the lord, and he shall give thee the desires of thine heart.


1 pre-made angel food cake

1 pint strawberries

1/2 pint blueberries

1 large can crushed pineapple, drained

2 bananas

1 large packet frensh vanilla instant pudding prepared with 3 cups milk

1 regular tub of cool whip


  1. into a trifle bowl, tear pieces of angle food cake to cover the bottom, top with sliced strawberries, then pour 1/3 of the pudding mixture over and smooth out.

  2. repeat with angel food cake and cover with 1/2 of crushed pineapple and the pint of blueberries, cover with 1/3 of pudding.

  3. repeat with angel food cake, sliced bananas and rest of pineapple, cover with the rest of the pudding.

  4. cover with cool whip to edges, decorate with additional strawberries/blueberries if desired.

  5. chill and keep refrigerated until ready to serve.

note: you can substitute any fresh fruit as desired.

mom’s fruit trifle

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texas tea

psalm 34:8 - o taste and see that the lord is good.


12 to 14 mint sprigs

1 1/2 cups sugar

3 family size tea bags

1 quart water

6 ounces can frozen lemonade

1 large can of pineapple juice


  1. bring water to boil - add tea bags and mint sprigs.

  2. remove from heat and steep until dark amber.

  3. mix tea/mint with other ingredients. stir well.

  4. add enough additional water to make one gallon.

  5. add more sugar as needed to taste.