Instant Pot Chicken Sage Parsley Cream Cheese Stuffed Cabbage

But if anyone does not provide for his relatives, and especially for members of his household, he has denied the faith and is worse than an unbeliever. - 1 Timothy 5:8

1 head of cabbage, steamed and separate leaves

Filling:

2 c shredded rotisserie chicken

1 block of room temperature cream cheese

3 leaves fresh sage

2 T diced parsley

1 t garlic seasoning

1/4 c grated carrot

2 mini red bell peppers, diced 

1 c water for bottom of instant pot 

1 c spicy v-8, pour over stuffed leaves

Cracked Black Pepper

Set aside separated steamed cabbage leaves.

Mix fulling ingredients.

Stuff leaves with 2 -3 T of cream cheese chicken mixture according to leaf size.

Put your rack in cooker and add water.

Loosely cover rack with foil.

Spray with cooking spray.

Stack stuffed leaves on top of each other.

Pour v-8 over leaves.

Put top on and bring up pressure.

Set meat setting to 30 minutes.

Take off steam.

To serve, drizzle BBQ sauce over each cabbage roll.

Spicy V-8 Beef Tenderloin Chicken Tortilla Soup

The Spirit and the Bride say, "Come." And let the one who hears say, "Come." And let the one who is thirsty come; let the one who desires take the water of life without price. - Revelation 22:17

2 c Spicy V-8

2 c Water

Splash of olive oil

1-2 slices left over cooked Beef tenderloin cut into chunks

2 c Rotisserie chicken, pulled

1/2 block of cream cheese, cut into small chunks

1 can rinsed Black beans

1 Onion, chopped

4 multi colored Mini bell pepper

1 t roasted mashed Garlic

Pinch of Cocoa (non sweet)

2 T Chicken base seasoning

1 t cumin

1 t smoked paprika

1 t chili powder

1 t sugar

1 t ancho chili powder

4 small flour tortillas, cut into quarters and then slice into strips

To serve top with sour cream

Sprinkle of parsley, fresh or dried

Sprinkle of cilantro, fresh or dried

Add oil to pot and heat.

Add onions, peppers and garlic, sauté until they are slightly tender and add all seasonings, drained beans and meats.

Then add water, v-8 and bring to a soft boil, then add cream cheese and tortillas.

Cook for 30 minutes.

To serve add sour cream, parsley and cilantro.

Cracked Black Pepper Bacon Mustard Brown Sugar Glazed Wieners

I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world." - John 16:33

2 pgks. Ball Park Finest Hickory Smoked Beef no nitrate wieners, each one cut into thirds

1 pgk. Low sodium Hormel Black Label bacon, cut in half, you can stretch it if it doesn't fit

Cracked black pepper, I love Malabar found at Costco

Yellow mustard

Brown sugar

Wooden Toothpicks

Bake preheated 350 degree oven on bottom rack for 45 minutes on a parchment lined sheet pan.

Wrap each wiener in bacon, secure with a toothpick.

Pepper.

Shake mustard, draw a line down the wiener and press a pinch of brown sugar into the mustard. 

They will burn so watch toward the end of the cooking time.

Baby Potato Hash For Two

Let them praise the name of the LORD, for his name alone is exalted; his majesty is above earth and heaven.  - Psalm 148:13

12 red and white baby potatoes

1 onion, cut in half and slice

4 tiny peppers, red, yellow and orange, slice in rings

2 slices of left over ham, chopped

1 piece left over beef tenderloin, sliced thin

Seasoned salt

Garlic granules

Fried hard egg

This recipe utilizes Christmas left overs.

It's fast, versatile and delicious!!!

I've made this before using regular potatoes.

Microwave potatoes covered for 3 minutes on each side.

Potatoes might crack, that's fine.

Microwaving ensures crispness.

Cut in half.

Add olive oil to skillet.

Heat oil and add potatoes, cooking 4 minutes, then add meats, onions and peppers.

Fry enough eggs according to how many servings you will have.

I fried two because we were going to eat this 2 days in a row.

To serve place hash on plate and top with fried egg! Yum!!!

Baked Lobster Kale Artichoke Dip

He heals the brokenhearted and binds up their wounds.  - Psalm 147:3

4 oz. room temp cream cheese

1/4 c sour cream

1/4 c mayo

1 T Worcestershire sauce

1/2 of the juice of a lemon 

6 oz. lobster pieces( you can also use crab or shrimp)

6 oz. artichoke hearts

1 c kale

1 red onion

1 c  fontina cheese, divide into 1/2 c 

1/2 c  Mozzarella 

Cracked black pepper

Sauté the onions, lobster, kale and artichoke hearts in oil.

Add the lemon juice, pepper and Worcestershire sauce 

Mix cream cheese, mayo, and sour cream.

Add the mozzarella and 1/2 of the fontina then combine the veggie lobster mixture.

Place in small cast iron skillet and top with remaining fontina.