Chorizo and Black Bean Enchiladas

Chorizo & Black Bean Enchiladas

4 links Chorizo Sausage, casings removed
1/4 cup chopped onion
1 can black beans, rinsed & drained
4 oz. can chopped green Chile’s
1-2 tsp. Southwest or Taco seasoning
6 oz. block Colby Jack cheese grated
2-3 scallions, chopped
6 flour or corn tortillas
1-1/2 cups medium salsa

Preheat oven to 375. Line a 11x7 dish with foil or spray with cooking spray.

In medium skillet, brown sausage, crumbling as it cooks. Add onion & cook 2-3 minutes. Add beans & green Chile’s & seasoning. Heat until bubbly & mash a few beans slightly against side of pan. Add 1/2 cup grated cheese to filling.
Fill center of tortillas, fold over both sides and place seam side down.
Bake, uncovered, for 20 minutes to crisp up tortillas.
Top with salsa, remaining cheese & sprinkle with scallions. Bake an additional 20 minutes.

Haluski (Fried Cabbage and Noodles)

Haluski (Fried Cabbage and Noodles)
★★★★★
adapted from A Family Feast

•

• Prep Time: 10 mins

• Cook Time: 15 mins

• Total Time: 25 minutes

• Yield: 4 servings


• 4 ounces pancetta, diced small (or bacon if you prefer)
• 6 tablespoons butter, divided
• 2 cups onion, diced
• 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 6 ounces dry No Yolks® egg noodles, any size noodle
.1/2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning.
INSTRUCTIONS
1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
3. Once cabbage is tender, remove cover and add drained noodles& Chipotle seasoning
4. Add remaining butter and cook to bring to serving temperature.
5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Quick Cauliflower And Coconut Stew & more...

Mark’s Kitchen

drhyman.com

Quick Cauliflower Coconut Stew

This delicious stew is perfect for vegetarians or meat eaters. And it’s full of healthy fats! Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.

Serves: 4

Prep Time: 15 minutes Cook Time: 20 minutes

2 tablespoons coconut oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

3 ripe tomatoes, finely chopped

1 medium head cauliflower, stemmed and cut into bite-size florets 1 jalapeno, stemmed, seeded, chopped

1 cup chopped kale

2 teaspoons ginger paste

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 can full-fat, unsweetened coconut milk

1 teaspoon sea salt

2 tablespoons chopped cilantro

Step 1: In a medium stock pot, heat the coconut oil for 30 seconds on medium heat

Step 2: Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3: Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4: Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Nutritional analysis per serving: calories 204, fat 24 g, saturated fat 20 g, cholesterol 0 mg, fiber 6 g, protein 6 g, carbohydrate 18 g, sodium 588 mg

Chicken Crusted Pizza & Spaghetti Squash

Revisited an older recipe & thoroughly enjoyed it this week. 

 Chicken Crusted Pizza is quite tasty!
4 Flattened Chicken Cutlets
1/2 cup Chopped red onions
1/2 cup Chopped red Bell Peppers
8 oz. Sliced Baby Bella Mushrooms

4 cups baby spinach 

15 oz. can Crushed or Petite Diced Tomatoes, drained
Garlic Minced
Oregano 

Salt
Pepper
small slices of fresh Mozzarella

Using 2 skillets, sprayed with cooking spray. In one, saute onions, peppers and mushrooms until tender, add spinach & cook until wilted.  In the other, season chicken breast pounded thin with salt, pepper, garlic . Cook on each side for 3-4 minutes. Season tomatoes with salt, pepper, oregano and garlic.  When chicken breast is cooked through, top with sauteed veggies, seasoned tomatoes & 1 oz. of cheese. Cover and cook for 1 minute to melt cheese. Or broil to melt & lightly brown cheese.
If desired, sprinkle with Parmesan & Crushed red Pepper.

I used Asiago & McCormick’s Chipotle & Roasted Garlic Seasoning. Served over Spaghetti Squash. 

As I walk, let me walk close to THEE....

As I walk, let me walk close to Thee...
*****
Human nature causes us to stumble, & in many situations, we tend to err from the path. Lord, help me to walk in the Light...

1 John 1: 9

But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin.
*****
Trusting you, Lord, acknowledging that You are all knowing...direct my paths
In Your Righteousness.

Proverbs 3: 5-6

Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths.
*****
Help me to walk in love; to let Your Love & the Love of Christ shine through me.

Ephesians 5: 2

And walk in love, as Christ loved us and gave himself up for us, a fragrant offering and sacrifice to God.

*****
Only Your Grace is Sufficient...help me to rely on Your Grace & Your Power.
So, when I falter or stumble along this path...
You Strengthen  & Uphold me.

2 Corinthians 12: 9-10

9 But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me. 10 That is why, for Christ’s sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong.

Paula 01-19-2020
                                   
                           
                       

I am weak, but THOU art strong...

I am weak, but Thou are strong...

Philippians 4:13 - I can do all things through him who strengthens me.

Over the past couple of months, many have remarked what a strong, good woman that I am. I have known joy & mountaintop experiences over the years. 

I have also known heartbreak & traveled through valleys. If it were not for Faith, 

Numerous prayer warriors & our gracious Lord...none of these experiences would have been possible to bear or rejoice in. 

Deuteronomy 31:6 - Be strong and courageous. Do not fear or be in dread of them, for it is the Lord your God who goes with you. He will not leave you or forsake you.”

From Day 1: November 18, 2019...God has been with us, He has not left us or forsaken us. 

Isaiah 41:10 - Fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand.

Surely He is with us & hears our prayers. He has brought us this far & continues 

To uphold us with each passing day. 

2 Chronicles 7:14  (KJV)

14 If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.

What a loving God, He is ALWAYS there. 

Psalm 95:1-11

Oh come, let us sing to the Lord; let us make a joyful noise to the rock of our salvation! Let us come into his presence with thanksgiving; let us make a joyful noise to him with songs of praise! For the Lord is a great God, and a great King above all gods. In his hand are the depths of the earth; the heights of the mountains are his also. The sea is his, for he made it, and his hands formed the dry land. ...

How could we not praise Him, acknowledge His Love, His Blessings, His Healing 

& His knowing our every need before we even ask. 

He IS my strength. Thank you, Lord, for your Blessings on us. 

Paula 01-18-2020

Some Favorites From Robert St. John

Dinner entrees that we served at LuVicis...his Y’all Comeback Pasta Salad that was a Customer favorite...and another side dish that I made of Green Bean Bundles...another favorite! 

Pasta Jambalaya

Original recipe was from Robert St. John...this is my finished version!

4 b/s chicken breasts, seasoned with Cavander's Konrico seasoning, grilled and cut in bite size pieces
1 lb. smoked sausage, chopped (sauteed & drained)
1 or 2 pkg. crawfish tails (11 oz. each) thawed (do not cook)
1 cup red bell pepper, diced
1 cup red onion, diced
1 tsp. minced garlic

Grill & saute meats...add pepper, onion & garlic to saute pan where sausage was cooked and saute for 5 minutes. Combine pepper/onion mixture with meats and crawfish.

Sauce:
1 qt. heavy cream
1/2 cup Culinary cream or Greek yogurt
2 Tbsp. Cajun seasoning
2 Tbsp. Smoked Paprika
1/4-1/2tsp. tabasco sauce
2 Tbsp. worcestershire sauce
2 Tbsp. chopped chives
2 Tbsp. Parsley
1 cup shredded Parmesan
1 cup grated Romano

Heat all sauce ingredients except cheeses over medium heat. Stir in cheeses, reduce heat and stir until cheeses melt. Combine with meat vegetable mixture.

1 lb. Bow tie Pasta, cooked al dente.

To serve, heat sauce portions (1-1/2 cups) until bubbly. Add individual serving of pasta and heat through. Plate in large pasta bowl. Garnish with sprinkling of Parmesan cheese and minced parsley. Enjoy! 

Makes 4-6 generous servings. Can be reheated at the same time and divided when heated through.

Y'all Comeback Pasta Salad
Robert St. John

2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil
Combine all ingredients , blend with immersion blender and refrigerate. 
2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped
Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.

Pork Tenderloin with Muscadine Glaze
Robert St. John 

2 Tbl Olive Oil

1 Tbl Unsalted Butter

3 Pork Tenderloins (about 1 1/2 pounds)

2 tsp Kosher Salt

1 tsp Black Pepper, freshly ground

2 Tbl Shallot, minced

1/2 tsp Garlic, minced

1/4 tsp Salt

1/4 cup Brown Sugar

1/2 cup Riesling Wine, or Muscadine wine if you can find it

1/4 cup Balsamic Vinegar

1 cup Chicken Broth

1 Bay Leaf

3/4 cup Muscadine Jelly

1/4 tsp Black Pepper, freshly ground

1/4 cup Red Bell Pepper, minced

2 Tbl Parsley, chopped



Season the pork with the salt and pepper.

In an ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, add in the butter and the pork tenderloins. Sear each tenderloin on all sides and place the skillet and tenderloins in the oven.

Cook 8-10 minutes. Remove the skillet from the oven and place the tenderloins on a plate and hold them in a warm place. Drain the excess oil from the skillet.

Place the skillet over low heat. Cook the shallots, garlic and salt for 2-3 minutes. Add the brown sugar, cook until the sugar is melted. Turn the heat to medium and add the wine and balsamic vinegar. Cook until the mixture has reduced by half. Add in the chicken broth and bay leaf, simmer until the mixture has reduced by 70 percent. Stir in the jelly, black pepper and red pepper and simmer for 5-6 minutes. Stir often to prevent sticking and burning. Remove from the heat and stir in the fresh parsley

Slicing on a diagonal, cut each tenderloin into 6-8 pieces. Arrange the slices on a serving platter and pour the glaze over the pork, serve immediately.

Yield:

6-8 servings

Green Bean Bundles

1 pound green beans
8 slices bacon, partially cooked, cut in half
S&P to taste
SAUCE:

2 Tbsp. Butter
1/2 cup minced red onion
2 Tbsp. Flour
1/2 tsp. Dry mustard
1-1/2 cups beef broth
1/2 cup minced red bell pepper
2 Tbsp. Fresh minced parsley

Blanch green beans in salted water for 3 minutes. Place in ice water to shock. Drain & pat dry.
Place bacon on baking sheet, bake at 350 for 8 minutes, cut in half.

On parchment lined baking sheet, wrap 5 or 6 green beans in each 1/2 piece of bacon ; place seam side down on baking sheet. Season with salt & fresh ground pepper. Bake 7 minutes. Top each bundle with heaping spoonful of sauce, bake 3-5 minutes longer.

SAUCE:
In small saucepan, melt butter, add onion & sauté 2-3 minutes. Add flour & cook 1 minute. Add dry mustard & whisk in beef broth. Bring to boil, boil 1 minute. Remove from heat. Stir in red bell pepper & parsley.