Uplifiting Wed. via Pineterest 66

Recipe

Threw this together this morning for breakfast and it was really good so thought I would share...

I took one flour tortilla out of the freezer (I keep them in a freezer bag and separate them with foil) and heated it in the micro till barely warm.
I fried a egg and broke the yoke so there would be no runny. I put shredded cheese on the tortilla added one slice of ham from the deli and put the egg cut in slices on top of the ham and added more cheese. Folded it over and cooked it in the skillet until lightly browned on both sides. Yum...

Hospital

Thought I would share some pictures of a hospital volunteer day..

Heavy traffic driving in

Pretty vegetation along the way...

Selling hay here and they are covered because of the rains...

Headed into the hospital are these amazing grasses...

Banner Thunderbird Hospital is a level 1 adult trauma Center.

Main entrance

 

Looking to the left of entering..

The elevator doors open on the second floor and there is our desk

My view sitting at the desk

One area of the waiting room

The ICU doors we have to open for visitors, on the west side is the CVICU doors

You can tell I sit on the left because there is my yarn:) (actually my partner didn't come today) so I was on my own. This week I had a opportunity to help a person who was blind and waiting on a loved one having surgery.

Recipe

This is a nifty little recipe for a quick and easy lunch or dinner and can keep the ingredients on hand.
1 frozen package of macaroni and cheese (I used Michelinas)
1 can tuna
Handful of frozen peas
Cook the mac and cheese in the microwave but about half way through stir in drained tuna and peas and continue to heat till all is hot. I added more shredded cheese:)

This made enough for me to have two lunches. Could also do the same but use chicken and frozen corn.

Tues. night dinner

Curly Noodle Dinner
1 pound hamburger
1- 14 1/2 ounce can stewed tomatoes
1- 8 ounce can whole kernel corn
1- 3oz pkg. oriental noodles with pork flavor


Brown beef in skillet, drain off fat. Stir in undrained tomatoes and undrained corn and the seasoning packet from the noodles.
Break up the noodles  and stir into beef mixture. Bring to boiling then reduce heat and cover and simmer bout  10 min. or until the noodles are tender.


Served with summer slaw from the deli and garlic bread.

Uplifting Wed. via Pinterest 65

Places

I think most of you know that hubby and I eat out every night except for Tues. I cook on Tuesday and most of my friends think this is funny but it is the way it is. I thought I would share with you some of our eating places so here is the first one.
Links neighborhood grill This is a  country club like place on a golf course.

Turning onto the parkway is the pretty clock with the flowers in it.

Pretty rock work at the entrance

Looking out on the golf course

Nothing fancy inside and simple food but good service and this is the view on your out...

After dark the tree has up lights.
This is our Thursday night place.

Tues. night dinner

I am going to do this one right away.
I have been real curious about Bok Choy

It is a Japanese cabbage so when I saw the recipe for Stir-Fried Chicken and Bok Choy I decided to have a go at it but I substituted pork for the chicken.
Stir-Fried Chicken and Bok Choy
Serving 4
INGREDIENTS
For the Sauce:
2 tbl. honey
1/8 dried ginger
2 cloves garlic
2 tbl. lite soy sauce
T tbl rice wine vinegar


For the stir-fry"
2 tsp sesame oil
1 # chicken cut into 1 inch pieces
1 head of Bok choy washed and diced
2 large carrots peeled and made into matchsticks
5-6 green onions diced


INTSTRUCTIONS
Stir together all the ingredients for the sauce and set aside
Heat sesame oil in a large skillet over med. high heat. Add the chicken and cook for 5-7 minutes. Add the bok choy, carrots and green onions and cook till getting tender. Add sauce and heat through.

Served with fried rice from the deli and mandarin oranges. It is a keeper.

Clever

Here in my district a lady named Martha Mcsally is running for the house of representatives. She is a retired USAF Colonel and for her campaign she sent out this card

and when you open it....

She's got my vote:)

Tues. night dinners

Oh me, oh my I seem to have lost my mojo on this. I am still cooking on Tues. but there have been several that just wasn't that great and I did a couple of already made ones. One of my disappointments was a pot roast. I followed the directions to a tee...brown meat add liquids and cook on very low heat or a couple of hours. I had visions of the meat just falling away but no...tough as nails. The potatoes, carrots and onions were wonderful.


This past week I made a Chicken Fettuccine and it was good but really too rich so I won't be making it again but this one was different because along with mushrooms they added pine nuts and that was really good. I added a spinach salad that was just great and straight from a bag. I had left over mushrooms so added that too but if you have not tried these all in one salads you should. You could easily add shredded chicken and it would make a whole meal.

Uplifting Wed. via Pinterest 64

Soft lights

My fellow blogger Linda, loves candles and has them everywhere. Me on the other hand have little night lights here and there.

 

Tidbits

Good egg or bad egg?


All you need to do is fill a bowl with cold water and place the egg inside. If it sinks to the bottom, it's good. If it sinks but stands on its point, it's good, but won't be good for much longer and should be used soon. If it floats, toss it.

Uplifitng Wed. via Pinterest 63

Happy plants

Sharing a few of my house plants that are doing well.

 Christmas cactus

Desert style

A blooming sequoia cactus

Uplifting Wed. via Pinterest 62

Labor Day

Here in Phoenix if there is a three day week-end everyone heads to the cool country and this is what occurs

and you will have to exercise your patience

Hubby and I are staying home:)

Uplifting Wed. 61 via Pinterest

Tues night dinners

This is another catch up, I seem to always be behind.....

This was a stir fry and loved the combination of the mushrooms, peas, onions and shrimp but did not like the sauce recipe so will do it again but with a different stir fry sauce. Spinach salad with poppy dressing topped it off.

Creamy Smothered Ranch Pork Chops for Two
1 tbl. butter
1 sm. onion, sliced thickly
2 bone in pork chops, 3/4 inch think and fat trimmed.
1/8 tsp. pepper
1 cup chicken broth
1/3 cup chive & onion cream cheese spread (from 32 oz. container)
2 tsp. ranch salad dressin & season mix (from 1-oz pkg.)
2 cups cooked egg noodles
Chopped fresh chives if desired


1.  In 10 inch nonstick skillet, heat butter over medium-high heat. Add onion; cook 5 to 7 min. stirring frequently, until browned and tender. Transfer mixture to place.
2. Season pork chops with pepper. Add to the dame skillet cook over med-high heat 5-to 7 minutues, turning once, until browned. Remove from skillet to place and cover with foil to keep warm.
3. Add chicken broth, cream cheese spread ranch seasoning and cooked onions to skillet. Coo 3 to 4 minutes, stirring frequently, until bubbly and slightly thickened (I added cornstarch and water mixture to make it a little thicker). Add pork chops back to skillet and cook 2 to 3 minutes or until heated through.
4. Serve over noodles.
I added sautéed peas, onions and mushrooms. It was delicious.

Shrimp and Cheddar Grits with Bacon (note took picture before I added the bacon)
2 cups water
1/2 tsp salt
1/2 tsp pepper
1/2 cup stone ground grits
1 1/2 tbl. butter
1 cup cheddar cheese, shredded
3 slices bacon, cooked and chopped
1/2 lb. shrimp, peeled and deveined
2 tsp lemon juice
1/2 cup green onion, thinly sliced
1/2 clove garlic
1. Bring water to a boil Season with salt and pepper. Add grits and cook until the water is absorbed, about 15 to 20 min. Re3move from heat and stir in butter and cheese.
2. Fry bacon in a large skillet until browned. Transfer to a paper towel lined place to drain. Add shrimp to the bacon grease and cook until the shrimp turns pink(I added some butter because I did not have enough grease left). Add lemon juice, green onions and garlic and sauté for 3 minutes.
3. Spoon grits on place and top the shrimp, sprinkle with the bacon and serve immediately.


Served with sautéed yellow squash, onions and mushrooms and a garden salad with homemade Balsamic dressing (recipe below)


Balsamic dressing
2 tbl. honey
1 tab. Dijon mustard
1/2 tsp fine sea salt
1/2 tsp. pepper
1 lg. clove garlic, (minced)
1/4 cup balsamic vinegar
3/4 extra-virgin olive oil
Put all in a jar and shake until well mixed.