Black Beans with Rice

This picture sure doesn't do the dish justice, but it is good. Just give it a try! 

Ingredients:

1 cans black beans

1/16 tsp garlic powder

1/4 tsp salt

1 tsp chili powder

1/8 tsp cumin

1 tsp brown sugar

1/4 tsp vinegar

1/16 tsp  chopped onion

4oz. sausage

2 cups cooked rice

grated cheese

Direcetions:

1. Drain and rinse beans. Place in LG pot.

2. Cook until warm.

3. Saute onion and sausage. Add to pot.

4. Add spices. 

5. Let simmer for 10-15 minutes.

6. Serve over rice with cheese on top.

Pork Picata

Ingredients:

8 pork cutlets

oil

flour

1/4 tsp salt

1/4 tsp pepper

1 cup chicken broth

2 TBSP lemon juice

1 TBSP butter

Direcetions:

1. Season both sides of thawed cutlets with salt & pepper.

2. Dredge in flour and shake off excess. Discard flour.

3. Heat oil in LG skillet MED heat.

4. Add pork and suate 2 minutes per side.

5. Remove to plate and keep warm.

6. Add broth and simmer 2 minutes.

7. Stir in lemon juice and butter. Stir until butter melts.

8. Return pork to skillet and simmer for 2 minutes or until pork is heated through.

spicy blueberry pork

Sorry, no picture this time.

Ingredients

2 cups blueberry preserves

1/4 teaspoon chipotle or chili powder

1/2 orange, zest and juiced

3 tablespoons whole grain mustard (I used honey dijon)

Salt & Pepper

1 pork roast (roughly 1.5 pounds)

Directions

In a medium saucepan over high heat, combine the blueberry preserves, chipotle/chili powder, orange zest and juice, and 2 TBSP of the mustard. Reduce the heat to a simmer, stirring occasionally, until sauce thickens, about 10-15 minutes.

Salt and Pepper to taste roast on both sides. Pour a little of the sauce in a crockpot. Put roast in crock pot and pour the rest of the sauce over the roast. Cover and cook on low for 4-5 hours or until roast registers 145 degrees on an instant read thermometer. Let sit for 5 minutes. Serve with rice or potatoes.