JIM CAVIEZEL - INSPIRATIONAL VIDEO

PRAYER OF AN EXERCISE OF LOVE....

CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

• 2 pounds brussels sprouts, trimmed and halved
• 1/2 cup balsamic vinegar
• 1/4 cup parmesan, grated
• 1/4 cup olive oil
• 2 tablespoons packed brown sugar
• Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.

You can also add sliced carrots, and chopped onions. 

If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.

Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
2. Cook on high for 2 hours, or on low for 4 hours.
3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
4. When brussels are cooked through, drizzle with glaze and top with parmesan.
5. Serve warm and enjoy!

CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

Ingredients

• 2 pounds brussels sprouts, trimmed and halved
• 1/2 cup balsamic vinegar
• 1/4 cup parmesan, grated
• 1/4 cup olive oil
• 2 tablespoons packed brown sugar
• Salt and pepper, to taste AND A SPRINKLE OF RED PEPPER SEEDS.

You can also add sliced carrots, and chopped onions. 

If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.

Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
2. Cook on high for 2 hours, or on low for 4 hours.
3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
4. When brussels are cooked through, drizzle with glaze and top with parmesan.
5. Serve warm and enjoy!

OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!

OVEN ROASTED CHICKEN THIGHS WITH CRISPY SKIN. YUMLICIOUS!

Place foil in deep baking dish. Place chicken in baking dish skin side up. Sprinkle whatever herbs and spices you love on the skin. Drizzle a little evoo over thighs and bake, uncovered, for 1 and ½ hours or until skin is crispy. The bottom of the chicken thighs remain in their own juices keeping the chicken moist and the chicken skin is crispy and crunchy and delicious.

Cauliflower Carrot Chowder, Crispy Skin Chicken Thighs, Brussels Sprouts and a great salad of Romaine & Tomatoes. Wow! Yumlicious!

CAULIFLOWER CARROT CHOWDER. YUMLICIOUS!

Wow! Just made this soup with a few revisions due to my inventory. The easiest and the most delicious Fall comfort chowder ever. YUMLICIOUS!
2 cups sliced carrots
1 med head cauliflower
5 cups water in dutch oven
Sprinkle of red pepperseeds
Salt and pepper to taste
Pieces of baked chicken thighs
With juice from chicken 15mins
In saucepan melt
4 tbls butter
4 tbls whole wheat flour
2 cups 2percent milk
1 cup shredded reduced fat four Italian cheeses(mozzarella, provolone, asiago, & romano)
Add to cauliflower mixture.
Created in heaven!
Approx 150 calories per cup.

 

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional

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Nutritional Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Directions

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

12 TOMATOES APPLE PIE

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12 Tomatoes

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own.

Apple Pie

Serves 6-8; 1 9-inch pie

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions

[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.