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Our Lady of Weight Loss

Our Lady of Weight Loss

Cook with Me Friday: St. Valentine’s Sex Menu

Your St. Valentine’s Dinner Menu ~ from the Our Lady of Weight Loss Kitchens – that is sue to get your mojo a movin’, your libido leaping and your sex life succulent (once more)!
Appetizer – Best Ever St. V. Deviled Eggs w. Caviar
Soup – Ginseng Chicken Soup a.k.a. Chinese Penicillin
Salad – Really Red and Radical Radish Salad
Main Dish – Perfectly Porky with Fig Sauce
Vegetable Dish – Shameless Champagne Carrots
Dessert – Delicious and Decadent Dark Chocolate Squares
NOTE: If you are cooking for two or four, adjust quantities. Some of these recipes are so good, I make them in big batches and eat for a few days. Like the Deviled Eggs … great for a snack, breakfast or lunch with a salad.
BEST EVER St. V. DEVILED EGG and CAVIAR
CAVIAR: stimulates the formation of testosterone, maintaining male functionality.
Ingredients: 8 hard-cooked eggs * 8 Tablespoons caviar (red or black) * 1 Tablespoon chopped chives or green onions * 2 Tablespoons mayonnaise (reduced calorie) * 1 Tablespoon Dijon Mustard * splash of hot sauce (optional) * 1 teaspoon freshly ground black pepper
Directions: Shell the hard-boiled eggs, cut them in halves, and remove the yolks. * Mash the yolks well and combine with all ingredients except caviar. * When it is thoroughly whipped together, heap it into the whites with a spoon * Put a little dollop of caviar on the top of each egg. I like to alternate black caviar and red! Serves 8 to 16.
***
GINSENG CHICKEN SOUP (Chinese Penicillin)
GINSENG: Increases desire for physical contact.
This recipe serves 12 (which is a lot more than 2 … duh!), but it’s soooo good, healthy, low in calorie and potent, why not cook it up in big batches!
Ingredients: non-stick spray (I used Pam or one of those type of sprays) * 1 tablespoon vegetable oil * 1 cup chopped sweet onion (get the onion goggles out!) (link to onion goggles) * 3 tablespoons diced peeled fresh ginger * 8 garlic cloves, minced (feeling brave? Go for 10 cloves, minced!) * 1 pound skinless, boneless chicken breast, cut into 1-inch pieces (cooked) * 3 cups water * 1-quart carton low-fat chicken broth * 2 cups fresh or frozen yellow corn * 3 sliced ginseng roots * salt and pepper to taste
Directions: Spray large pan with cooking spray. When hot add oil. * Add onion, ginger, and garlic cloves; sauté for a few minutes, until onions are translucent. * Add chicken. * Add water and broth; bring to a boil. * Stir in corn and ginseng and bring to a boil. * Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper. Serves 12 – one cup servings
***
Really Red Radish Salad
RADISH: Egyptian pharoahs loves its spicy taste for stimulating the palate!
Ingredients: 2 teaspoons sugar * 1 fresh lime, juiced * 1/2 cup reduced fat/calorie sour cream * 8 red radishes, thinly sliced * 2 tart apples, cored, and then thinly sliced * 1 (6 to 8 inch) cucumber, seeded and thinly sliced * 2 tablespoons chopped fresh dill.
Directions: Combine sugar, lime juice and sour cream in a medium bowl with a fork. * Add radishes, apple, and cucumber. * Turn vegetables and fruit in dressing to coat. * Season with dill, salt, and pepper, toss again. Serves 4.
***
Shameless Champagne Carrots
CHAMPAGNE : the ‘drink of love’ lowers inhibitions
This simple carrot side dish is fast and easy to make. There is something magical about the combination of carrots and dill. It is a great use for leftover champagne.
Ingredients: Non-Stick Spray * one tablespoon butter * 1 pound carrots, peeled and thinly sliced into coin shapes (vs. julienne strips)* 1/4 cup low-fat chicken stock * 1/2 cup champagne (save the rest for later!) * 1 teaspoon honey * 1 Tablespoon fresh lime juice * 2 teaspoons fresh dill weed, chopped or 1 teaspoon dried (fresh preferred)
Directions: Coat heavy saucepan with non-stick spray. *Add butter. * Sauté the carrots in the butter over medium heat until they begin to brown. * Add the chicken stock, champagne, honey, and salt. * Stir and Simmer. Cover and Cook over low heat, until al dente (do NOT let them get mushy! Al dente is best!) About 5 minutes. * Remove cover and cook until liquid is almost evaporated. Still using low heat … add lemon juice, dill week, stir to combine and serve. Serves 4 to 6.
***
Perfectly Porky Chops with Fig Sauce
FIG: Greeks ate in a frenzied copulation ritual.
The chipotle pepper blends beautifully with the figs – spicy sweetness YUM – to give it a bit of a kick!
Ingredients: 4 boneless pork chops, approx. 1″ thick (4 to 6 ounces each) * Kosher salt * Fresh ground black pepper * 1/2 teaspoon ground chipotle peppers * non-stick spray * 1 Tablespoon Virgin Olive Oil * 1/2 cup minced sweet onions * 5 garlic cloves, finely minced * 1/2 cup red wine *1 cup low-fat chicken broth * 1 teaspoon fresh thyme leaves *1 cup diced fresh figs
Directions: Season each pork chop with salt, pepper, and ground chipotle, place between two sheets of plastic wrap and pound down! Pound, pound, pound. * Heat a large heavy skillet over medium-high heat. Spray non-stick spray and then add olive oil. Sear pork loin chops until golden brown on each side. * Remove to a platter and keep warm.
Reduce heat, add onions and sauté until translucent. *Add garlic and sauté some more! *.Carefully pour in red wine into pan (not your mouth!). Stir for about one minute. Add broth, thyme and figs. * Cook over medium heat, stirring often and mashing figs until the sauce is thickened. * Somewhere between 10 and 15 minutes. * Place pork chops in pan, flip it, again, coating both sides with the sauce. * Simmer for a minute or two, until the chops are fig infused. Serves 4.
***
Delicious and Decadent Dark Chocolate Squares
CHOCOLATE: Relaxes and stimulates!
One Square Dark Chocolate Square !!! (small square) Unwrap it. Let it melt in your mouth! Savor it!!! – one one-ounce square per person!
For more St. Valentine Love
Send this VIDEO Card!
Spread “St. Valentine LOVE” ~ not the icing!
Janice Taylor
wise * fun * utterly useful

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