Dennis’ Chorizo and Cornbread Dressing

Dennis’ Chorizo and Cornbread Dressing 

I am so blessed to have my friend Dennis in my life. I met Dennis so many years ago in Manhattan. Being a hillbilly in a city, I sure stuck out like a sour thumb. Dennis was always just so kind and so funny. A great guy to hang out with. Dennis lives in California with his partner, Marcos. It makes my heart so full to know he is loved and happy. Always blessed to call him a friend.

I wanted to add a little sweet note that Dennis just left me

Dennis Fleming

Thank you, Louise. I might add that you and I were alone in New York City (circa 1985 or 1986), and we got together and cooked a very scrumptious Thanksgiving dinner in my apartment at 107th and Amsterdam Ave. Such a memorable moment.

We live such a fast and quick life that sometimes we never realize the love and kindness that we leave as markers of our lives. Thanks for being part of that, Dennis. 

I did a recipe swap in my room in Face Book and Dennis offered to share his dressing recipe. I have been waiting.. so here it is..

Couldn't wait to share this with everyone. A little bit more work, but so worth it. I will be trying it soon. Every time I get everything I find I am missing something. Please if you give it a try holler and let us all know. 

Dennis’ Chorizo and Cornbread Dressing 

Ingredients

• 1 pound of Mexican chorizo

• 1 onion diced or chopped

• 1 or 2 carrots diced or chopped

• 1 or 2 ribs of celery diced or chopped

• 3-6 cloves of garlic minced or diced

• 2-4 cups of crumbled cornbread

• ½ cup chopped fresh cilantro (1/4 cup or less if using dried cilantro)

• ½-1 cup of chicken or turkey broth

• Cooking spray/butter/vegetable oil

Cooking Instructions

• Preheat oven to 350.

• Coat a casserole dish or baking pan with cooking spray, vegetable oil or butter.  Set aside. 

• Heat a large skillet to medium then add the chorizo either by crumbling with your hands or breaking it up with a strong spatula.  Stir and break apart until it is browned (approximately 5-8 minutes).  Makes sure the sausage is in little pieces and not huge chunks.

• Remove the chorizo with a slotted spoon/spatula to retain most of the chorizo juice in the pan.  Place the cooked chorizo in a bowl and top with aluminum foil (to retain the moisture).

• Add the vegetables (onion, celery, carrots and garlic) to the chorizo juice and cook until slightly tender (about 7-11 minutes depending on how finely the vegetables are diced).  Add a little cooking spray, butter or vegetable oil if there is not adequate chorizo juice to properly cook the vegetables.  

• Gradually add the crumbled cornbread and cilantro.

• Slowly pour in the broth making sure to add enough to make the mixture slightly wet, but not mushy.

• Add in the chorizo.  Stir, and cautiously add additional broth if needed.

• Transfer the mixture to your greased casserole dish/baking pan and spread to an even layer.

• Pop in the oven uncovered and bake until heated and a light brown crust begins to develop on the top.  This should take about 20-30 minutes.

• Either serve immediately or cover with foil to retain the moisture.

Tips

• Chorizo – use a high quality, pork chorizo for best results.  I bought some cheap beef chorizo in the past and when I cooked it, all I got was an oily mush.  

• Cornbread – hot, fresh and very moist cornbread may be delicious with your morning coffee, but it does not work well for this recipe.  I cook my cornbread the day before and let it sit covered until Thanksgiving Day.  This way the cornbread is a little moist and tasty, but dry enough to crumble for the recipe.  One box of Jiffy brand cornbread mix should be fine, but I always bake two packages together just in case.  Then I enjoy the remaining cornbread with butter and coffee!

• Vegetables and garlic – the amount you add depends on your preferences and tastes.  I have a friend whose husband is anti-vegetable.  So my friend dices the vegetables very fine so that when they cook and are added to the cornbread, his husband has no idea they are there!  Fortunately, we love vegetables in our home, so I chop them roughly and add a lot.

• Dressing versus stuffing – I usually make this recipe as a side dish (dressing).  You could stuff your turkey with the mixture, but I would make sure the mixture is very dry…..as the juices from the turkey will turn the mixture wet.  The last thing you want is a mushy mess coming out of your bird.

• Leftovers – when serving this as leftovers, feel free to add some gravy and/or broth to the dressing.  This will keep it wet and flavorful. 

• Storing – aluminum foil or sealed plastic containers are great tools to keep dishes moist.  When storing leftover dressing, refrigerate in either a sealed plastic container or the original baking dish covered in aluminum foil.

• Creativity – the dressing may be used creatively over the next few days to increase taste, texture and function for other dishes.  For example when making turkey sandwiches, add a dollop of cranberry sauce and a big scoop of chorizo/cornbread dressing.  It will add a kick for sure.

• Spicy – The dish should be just spicy enough if you are using a high quality chorizo.  But if it is not or you really like your food with a spicy kick, chop up a Serrano chili and add while cooking the vegetables. 

Give it a try, when I do get to make it. I will get us a picture to grace this great recipe.

So my friends

I wanted to wish everyone a very, very Merry Christmas and a Happy New Year. 2021

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise

Beer Bread Instant Pot

 It is the time for some warm bread. Well really when isn't it time for a nice bread and butter. Tonight I am whipping up a quick throw together beer bread. Actually one that I can make and leave for a couple of hours. 

I am doing it in the instant pot and the time that takes the most is when you put it in, get to pressure, then the time you want under pressure and then a natural release. After all that I usually pull out and with the foil slightly lose on the counter, until about 30 minutes before dinner. I then take it an pop into my airfryer to get a brown color on the outside. You can pop it in the oven for a quick second and do the same thing.

I am taking a few pictures to share, so you kinda get the idea of how to do this.

Let us also talk pan. You have to use one that fits down in the instant pot. and will sit on the trivet. I have a Bundt ban so I have to cover the hole on it. YOU WANT NO WATER TO GET IN IT.

Next I want to explain, how to make it in the instant pot.

You take the batter mixture (recipe below) and pour into a greased pan, you can use any pan that fits down in your instant pot that can sit on the trivet and you can cover tightly. 

Put in 2 cups of water, then the trivet, If you don't have a trivet I put a mason jar lid in, just to keep the pan from touching the bottom, touching a little water is okay. 

I make a strap of foil to put under my pan so that I can use it to lower my pan into the instant pot. They actually make slings for the pots also. See Picture below. 

Set your lid on your instant pot, close the vent and set it to 65 minutes. And that is it. LEAVE 

There is no need to come back until it has completely vented itself. That means when you come back the vent hole is open and you can just open the lid completely.

Here is the recipe for the bread.

Beer Bread Instant Pot

1 bottle of beer (I use any that I have - I use it cold)

2 tbs of butter (I used my can't believe it is not butter)

3 Cups of self rising flours

and a pinch of salt.

Directions.

Pour all the items into a bowl and mix. Might look a little lumpy but I just keep mixing until it is all incorporated together, giving almost a really thick batter.

Spray your pan and pour into it evenly (tip- tap pan on counter to get bubbles out and get it even out)

Cover tightly with foil, so NO WATER GETS IN

Put 2 cups of water in instant pot, then the trivet and then lower your pan in.

Set the lid on the instant pot. Close Vent Value and set timer to 65 minutes.

Thats it, walk away and come back  later, giving it a natural release.

***I have been known to jump the gun and get it it out like 15 minutes after timer goes off, instead of natural release and we have been good. So if you are impatient then it is okay.

When I get it out, uncover and I leave slightly covered until 30 minutes before dinner.

To finish I pop in the Air Fryer for a nice color.

Butter and Enjoy 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise

Collard Greens with Italian Sausage and Black Eyed Peas

 

Collard Greens with Italian Sausage and Black Eyed Peas

Ingredients

Collards - I used 1 large already prepared collards in the bag. If you buy them un-prepped just cut out the spine and cut into bite size pieces. Remember they shrink as they cook. 

Italian Sausage - 1 package of 5-6 ( mild or spicy) I find spicy to give a better taste.

Black Eyed Peas - 2 cans (no need to rinse) *you could also use your favorite bean

Chicken Broth -  4 cup container (or 4 cups of water and a little more chicken bouillon)

Onion - ½ cup minced

Garlic - ¼ cup minced (I always use more)

• Optional - Red Pepper Flakes - sprinkle just a bit for spice

Apple Cider Vinegar - ¼ cup

Chicken Bouillon - 1 tablespoon of Better than Boullion or 2 bouillon cubes

How to Cook

There are two processes that you can cook these. One is in the Instant Pot or the Crockpot. I will do both

Both are the same load in. Do Not Stir Yet

Pour in Chicken Broth.

Mix in your bouillon.

Pour in your Collards (they will fill to the top).

Pour in minced Onion.

Pour in minced Garlic.

Pour in your Black Eyed Peas.

Pour in your Apple Cider Vinegar.

Lay your Italian Sausage right on top and push down. 

For the Crock Pot

Lay your Italian Sausage on top and push down. 

Get Lid on.

High for 6 hours. Low for 8

A few hours in the beginning you can go in and stir this up because it will be all melted down. 

About an hour before remove the sausage and break up. It should just fall apart. Stir back in.

For the Instant Pot

Lay your Italian Sausage in and push and push. Needs to be near the fill line on the pot.

Then you can close it up.

Close Vent 

Pressure cook for 25 minutes

When finished release pressure.

Remove sausage and break it up and put back in.

Stir everything up.

*** Taste either way you cooked them. Sometimes, it needs a bit of spice, lemon, salt, or even a bit more of chicken bouillon.

I serve mine with a little more hot sauce. I love it with spicy sausage also. Ham or bacon works really well in these also. 

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Time for the pumpkin spice that everyone loves. I thought I would give this a try and I found it to be just the right thing I needed on a chilly morning in GA.

Serves 4

Ingredients

• Oatmeal 2 cups

• Pumpkin puree 2 cups

• Almond milk 1 cup

• Vanilla Extract 1 tsp

• Pumpkin pie spice 1 tbsp

• Baking Powder 2 tsp

• Truvia Brown Sugar Substitute 2 tbsp

• Truvia Sweetener 1 tsp 

• Salt 1 tsp

Preparation

Mix everything together. 

Spray ramekins and divide into 4.

350 for 15-17

(I used my ninja 6 in 1 and it bakes, so I could put all four in at the same time)

Tips

Next time raisins. Then I would skip the truvia sweetener. 

Also top with whip cream.

WW Blue Notes:

This came with the whip topping to 6 points. It was very warm and very filling.

It is about making new habits and sustaining a new life style

It is all a journey

If you would like me to continue to share my journey, please leave a comment.

Thanks again. his also works for me, I am trying to keep my WW on the clean eating side.

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise

Fall Family Update 2021

 Hi just wanted to let you Catch up on our world.

I have actually gotten rid of my Direct TV and to be honest, it was just a habit. A habit to pop it on and watch the latest news. A habit to just mindless watch stuff. Now I kinda pick my shows and the mindless stuff better.

I will tell you with all that watching news I found it rather hard to find any truth, or if you do the next day it is washed over and gone. So my need for the truth from the media or even the government is slowly leaving me.

I am so Glad the I found God so many years ago. Seriously He never disappoints and I have found happiness, and sadness, abundance and loss through the years. I can actually say He is with me always. I know this. My faith, hope, and love for mankind will be victorious I promise.

So with my extra time, I have found other ways to find peace. My yard is now turning - ish to fall. Slowly here in GA. My pool has that pretty, clean, blue shine, from the direct sun, that hits at 12 noon. Slowly it will be later and later. I am seeing the little wood animals and insects start to come out, with the cooler weather. Never ever stops to amaze me when I see one of those tiny blue-ish skinny things, lizards. I even found an old toad yesterday.

I sit outside for atleast an hour in the morning with the dogs, and they just wander around and we enjoy that first morning sunshine. Then we move on inside to start that continuous flow of keeping a house, clean and a family to feed. I finally got my med to work correctly and I am still on a weight loss life style. But I am happy and blessed and I try to start that way everyday. I still enjoy my FB and all of you. I think that is where I can share my stories, with you all and maybe make you smile.

Patrick is doing great in 7th and in all advanced classes. He is well. Loves band, and the pep band. He is in garden club also. This kid is really mine, going to do it, with his own flare, his own uniqueness. We are having a good year. He is vaccinated and wearing a mask and we keep our prayers to stay well. Hospitals and Drs are backed up.

My Daughter is still just keeping on doing the very best she can in this new COVID world. Teaching is very difficult these days. The caliber of kids coming through. (The parents are not so well either) The values, the work ethics, the attitudes and then in the middle of it. You have kids who truly want to be and do their bests. So parents of kids, stay strong. Stay on them to do their bests. I pays off. While she is teaching, she is also back at school getting a few more initials to her name, no, she is working on more certifications so she can do more than teach. She also is a night tutor for a university here in town, for Math. So she is busy, busy.

My Thomas is almost finished with his park guide in Acadia, and due to the business of being a park ranger is that the winter months are given to the higher grades of rangers. Usually you have to wander around for atleast 3 years to get established. But that is okay, we have all our job applications done, in case we hit upon a winter one. But in the meanwhile is doing to Online to finish up that Associate in Criminology, and get it to be a Bachelors in Criminology. So there is that in motion.

My dearest Husband, our anchor. Still is working for the County. He is just such an expert Carpenter. They get him to do everything. And then some. Then he comes home and takes care of us. He fixes everything and we dream up a new project all the time. He is a good, hard working man.

The dogs are crazy, and we acquired a new kitten, which they think is a rabbit. So we are slowly working on trying to get them to be together. So far, we can let one in the same area with the kitten at a time. But alas, I am thinking I have to install a screen door at the top of my hallway, to separate them. YES, you can have a screen door inside your house. I like to make my house work and if that keeps everyone happy, then a screen door it is..

So there is a crazy update. Since I have been kinda quite. I am still here. I promise I will be keeping an eye on everyone.

Shawarma Spiced Lentils and Diced Potatoes

 

And we meet again. I hope that you are starting to like a few things that I have shared. I am just trying to get going and find my place in the world. If you like the content and would like to see more, please do not hesitate to comment. It would really help.

So I have been toying with a lot of different items to put into our everyday diets. I love meat, don't misunderstand me, but I sure am a pushover for good flavorful food. 

Today I tried lentils. I made a simple little batch in my instant pot the other day and I decided to finish them up as a meat substitute. First I thought about just as a taco flavor, but I had recently purchased some of the shawarma spices. 

Shawarma Spiced Lentils and Diced Potatoes

The players

2 Cup of lentils (drained)

1/4 cup of  water or chicken broth

1/2 cup of diced onion

1 good scoop of garlic

1 can of diced white potatoes (drained) (hold water from can for a minute- you may need some to make sure the spices are all over the lentil and potatoes and not too dry)

Shawarma spice ( I used enough, tasting until I got the heat and taste I wanted.)

The game

In a pan Sautee garlic and onion with the 1/4 of water.

When they are softened add in your lentils and potatoes

Toss and warm completely through. If you like it more wet, add the can potato juice. 

I served mine on a crispy corn tortilla.

Next time I will have mine like a hash and a good runny egg on top. I am just amazed how I did not miss the meat. The lentil have a meatier taste to themselves. The shawarma seasoning put a nice warm heat and spice on it. Topped with some cooling sour cream or yogurt w/lime is nice also. 

WW blue notes.

There were only points for the entire can of potatoes were 6 on the blue pan. Of course points for the corn tortilla, flour tortilla or how you would serve it on. 

As a hash goes what just a few points and a good runny egg...mmmm

The texture and the flavor of the lentils were meaty and I didn't miss a thing. Now I am wondering if I could have used riced cauliflower or diced cabbage as a complete switch for the potatoes.

mmmmmm

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise

What I Eat In A Day On Weight Watchers Blue 8/6/21 Hashbrown Stack / Salmon- potatoes/

 

I have noticed online lately that a lot of people on the internet share what they are eating on their journey. My journey is with Weight Watchers Blue at the moment. I thought maybe it would be a hoot to share. If you come across this and would think it would be interesting and I should do more. Let me know. This is just a tester. So support me. Let's be friends, accountability pals.

Breakfast 

Hash brown Stack

Great Value Hash brown Patty - 4 points

Morning Star Chorizo Crumbles 1/4 cup - 1 point

Velvetta Shreds 1/8 cup (sprinkle - really didn't need it) - 1 points

Egg - 2 - 0 points

Total Breakfast was 6 points

*Hash brown Stack

Put in the air fryer a piece of foil or spray the bottom of fryer and lay in a hash brown. 390 for ten minutes flipping half way. 

I actually do all my stuff in the air fryer, I bought small 3x3 pans and I put the chorizo in one. and put down in fryer and then sprayed another one and cracked 2 eggs in it. salt and pepper. I cooked it about the same time as the hash brown. You need to check when the eggs are finished. Yes, I know it is easier on stove top, but I have this thing. one place, one mess, I don't have to watch it. And then I just put it together.

I just sprinkled the cheese, but in reality the flavors were so intense and yummy you didn't need it. So save the points.  

LUNCH

Air fryer salmon with little potatoes and kale salad

Salmon

Salmon - seasoned with your fav - 0 points

Little Potatoes

Little potatoes - 8 - cut in half and tossed with a spray of pam. - 4 points

Kale Salad

Kale salad mix - 0 points

The seed packet in the mix - 1 point

Skinny Girl Poppy Seed Dressing - 0 points

* Just mix together

This salad keeps really well.

Total Lunch was 5 points

*Salmon -lay a piece of foil down in air fryer and spray with Pam. Lay salmon down on one side and sprinkle with any seasoning.

*potatoes - Cut up small potatoes (I used 8 of them) and lay on the other side. Seasons and squirt with a little pam on top.

Lay a piece of foil in air fryer, and spray with pam . Lay the fish down and season and beside it put the potatoes. Air fry 390 7 minutes open and flip fish and flip around the potatoes another 7 minutes - remove the fish and let potato’s go another 5 or so- to how dark you like.

* Kale salad is the kale salad mix - kept the seeds and put on top and used the skinny girl poppy on it. If you don’t have it sugar free maple, Dijon and lemon makes a nice one also.

I serve mine on a small plate. Your eyes rest first and it just looks so pretty and full. So in retrospect I will be pretty and full. Lol

SNACK

Fruit Dip and Apple

Apple - 0 points

Fruit Dip 4 tbsp - 1 point

Total 1st snack was points

It was just so good, the dip. So it was a few points but so worth it.

* Fruit Dip

Cool whip Fat free 8 oz - 14 pts entire Item

Great Value Sugar Free Vanilla Pudding - 4 points entire package

Just mix the two together.

This is also a hit with the pizzellas cookies.

Total by 1pm = 12 points

DINNER

Buffalo Chicken Wrap

1 Sante Fe Tortilla - 2 points

1 laughing cow cheese - 1 point

1/4 of a can of chicken - 0 points

Kale Salad mix (no dressing) - 0 points

Fred hot sauce (any hot sauce)- 0 points

Bolt house farms - just a splash- 0 points

Total 3 points wrap

optional- jalapenos

*Chicken - open can chicken and drain. Mix with hot sauce and put to the side.

The wrap, lay down and spread out the laughing cow cheese, now lay in the buffalo chicken, a little splash of bolt house blue, and a handful of kale mix (no dressing) and roll up.

This was really so filling.

I have only used up 15 points of my day and I get 38 but this was a lot of food. I am trying not to eat tons if I am not hungry..

I think I might splurge after while a nice dessert. Or maybe a natural fig bar which is 8 points.

Some days you get it. and use them all. But when I am full I stop.

It is about making new habits and sustaining a new life style

It is all a journey

If you would like me to continue to share my journey, please leave a comment.

Thanks again. his also works for me, I am trying to keep my WW on the clean eating side.

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe. 

welcome to my journey

Louise