I Am ReFocused Radio/Podcast

Ingredients 5 pounds meaty oxtails Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons olive oil 1 large onion, chopped 2 carrots, cut into half moons, about 1/4-inch thick 2 stalks celery, cut into 1/4-inch thick pieces 3 tablespoons chopped fresh thyme leaves 4 cloves garlic, peeled and smashed 1/4 cup tomato paste 1 (750 ml) bottle dry red wine 2 cups beef broth 1 (15-ounce) can diced tomatoes, with juice 2 bay leaves 8 ounces button mushrooms 2 tablespoons red wine vinegar Buttered Noodles, recipe follows, for serving Directions Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated. Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary. Add the onions, carrots, celery, thyme, and garlic...

Honoring my grand father! In Honor of Our Grand Father who served in the United States Army World War II. On April 10, 1945, Frank B. McElhannon was killed in France while serving his country. He received the following medals, Good conduct, European-African Middle Eastern Campaign, WWII Victory and Honorable Service Lapel Button WWII. Thank you to our Grand Father for his sacrifice for our country and all the US service men and women.

Celebrating 51 years today! All I can say is thank you LORD!  At 50, I have 3 Children now adults all College graduates A husband of 32 years this June Co Owner of a Photography Business I couldn't ask for any thing more. God has truly been good to me At 50 as long as the Lord allows, I will continue to Enjoymylife! Here's a baby picture of me 51 years ago

Perfect for low carb, pair this with a salad and your have a great low carb meal! Ingredients 1 lb boneless, skinless chicken breasts 4 oz pepper jack cheese, shredded (you can use up to 6 oz) 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach) 2 tbsp olive oil 1 tbsp breadcrumbs (I use Italian style) Sea salt, to taste Freshly ground black pepper, to taste Lots of toothpicks Directions Preheat oven to (350 degrees ). Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chic...