Wednesday, July 30, 2014

Last Day of Leftovers

Spent the day today getting ready to leave for our trip tomorrow and working the food pantry.  When I got home, I was glad that I had planned on making quesadillas with the leftover pulled pork because it is fast, easy and we were hungry.

I decided to use another can of Red Gold tomatoes that I won.  This time I used the tomatoes and green chiles.  They worked perfectly for this dish.

I took about a cup of the left over bbq pulled pork, warmed it in the microwave and put it in a bowl.
I added about a half cup of leftover corn and summer squash saute from last night's dinner.
And a can of Red Gold tomatoes with green chiles, drained.

I had 4 whole wheat tortillas left in my fridge.

And 2 flour tortillas sitting around in there.
I had enough filling left for another quesadilla but I was out of tortillas.
That made the dogs happy!!

BBQ Pulled Pork Quesadillas

1 c. pulled pork with bbq sauce, store bought or you can use my recipe
1/2 c. sweet corn, cooked and drained (I used leftover corn and summer squash saute)
1 (14.5 oz) can Red Gold tomatoes with green chiles, drained
8 (8") tortillas
2 cups shredded Colby-Jack cheese

If pulled pork is cold, warm it up in the microwave for a minute or two, add the corn and tomatoes and mix together.  Place a tortilla on a hot skillet and top with 1/4 c. cheese.  Place 1/4 of the pork mixture on top of the cheese and then add another 1/4 c. of cheese on top of the pork.  Top with another tortilla.  Cook until cheese melts and tortilla is crisp.  Flip and cook the other side.  Place in a warm oven or under heat lamps to keep warm and repeat process with remaining ingredients.

Cut each quesadilla into 6 pieces and serve with desired accompaniments.  I like sour cream, guacamole and salsa.  Print Page

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True Compassion

Today is One Word Wednesday, hosted by my friend Lisa Moles.  Lisa chooses one word each Wednesday and we blog about what that word means to us. Most of us, that choose to participate, are care givers in one form or another. I usually talk about my Mom and my care giving journey with her.  Today I am not going to talk about I am going to talk about how we are all called to be care givers.

Today's word is COMPASSION.  I read Lisa's blog in which she revealed the word and talked about compassion and what it means to her.  It is truly a great read and I was very impressed and touched by it. Click on the link to One Word Wednesday above even if you don't want to participate just so that you can be blown away by her post this week.

I must admit that I continued on with my morning and thoughts of compassion were flitting around in my head but not landing anywhere.  It is not that I don't have compassion for Mom but not really as much as I used to because she no longer is as upset and confused as she used to be.  She is too far gone in her disease to remember that she is confused and upset.  She is happy and content, for right now anyways.

So, I wasn't really sure what to write about compassion.  I thought about writing of the compassion I feel for other care givers.  Or some of the other residents in Mom's memory care center who have not adjusted as well as Mom.  Or of  two of my friends who recently lost their husbands and are suddenly thrust out of the role of care giver.  Or of my friend whose wife just had a stroke and is not doing well and who will probably be thrust into the role of care giver.

Then, I went onto facebook and a friend from my church had posted this video.  God so often speaks to me through my friends....

We are all called to be care givers.
  We are all called to be compassionate.
 We are all called. 

Linking up with Thrive at Home Thursday this week.  Stop by and learn how others Thrive at Home.

Tuesday, July 29, 2014

Let's start with Leftovers

Today has been a weird, unfinished kind of day.  Originally I was supposed to go with Kim to run some errands, then she called this morning and told me she had forgotten it was potluck at the skating place that she goes to with her mom so we would get together tomorrow.

So I got the donations from yoga class together and went to the food pantry to stock them and take messages but when I got there they were waxing the floors of the school and we couldn't go in until tomorrow.  While I was on the way to the food pantry, Kim called and said that when they got to the skating rink their group had been displaced by a school outing so we decided to meet up for lunch.  Lunch, at least, was a success and we got in a nice visit and a minute to relax.

When lunch was over I went to see Mom but when I got there she was involved in a sing along. They had a guest guitarist and they were doing the was a hoot....I did not have my camera:(  Mom did not see me and I slipped away before she did because then she would feel like she needed to visit with me instead of hang out with "the gang".

When I got home, Ting showed up.  She was supposed to have a doctor appt. but when she got there the doctor had left to go deliver a baby.  She decided to take a nap and the minute she drowsed off the doctor's office called and told her the doctor had returned and she should come in.

Since today was such an "unfinished" kind of day I thought I would finish up some of the leftovers from the shower on Saturday.  And since it is Try it Tuesday I found a recipe on for using up some of the Italian Sausage.  But in the nature of the day....I barely followed the recipe at all, in the end the only thing that was the same was the potatoes and onions.  My creation turned out pretty well though so I will share it with you.

This came together quickly and did not take many ingredients.
I had my leftover Italian Sausage, already cooked, an onion, red potatoes, a can of Red Gold Tomatoes flavored with Basil, Garlic and Oregano and some fresh Basil for garnish.
I wanted to use one of the can's of tomatoes that I had won from Red Gold.
This dish was the perfect place to use these as the original recipe called for tomatoes, garlic, basil and rosemary.  I personally think oregano is a better choice for this dish than rosemary but to each their own.

First I sauteed the onion and potatoes in a little olive oil after seasoning them with salt and pepper.

While the potatoes and onions were cooking, I cut the Sausage into smaller pieces.
There was some onion and peppers still clinging to the Sausage so I just threw them in.

When the potatoes were tender and brown, I added the sausage.

And threw in the can of tomatoes.
I turned the heat down, covered the pan and let the flavors meld while I started on my vegetables.

I had a couple of ears of corn in the fridge.
I always end up with a few extra ears whenever I get corn.  A half dozen isn't enough and a dozen is too much LOL.  I had a piece of onion and a summer squash that was languishing in there so I grabbed those too.

I tossed all of this in a saute pan with some butter and kind of stir fried it.
Normally I include some jalapeno but I didn't have any today.

I plated the Skillet Sausage and Potatoes and garnished it with fresh basil. 

And served it up with the Corn and Summer Squash Saute.

Sausage and Potato Skillet

4 Italian Sausages, cooked and cut into 1-2" pieces
1 T. olive oil
4-6 red potatoes, diced
1/2 sweet onion, diced
salt and pepper 
1 (14.5 oz) can Red Gold tomatoes with basil, garlic and onion.
Basil for garnish

Heat olive oil in skillet over med high heat.  Add potatoes and onions. Season with salt and pepper and saute, stirring often for 10-15 minutes until onions are translucent and potatoes are browned. Add sausage pieces and tomatoes.  Stir to combine.  Cover and continue to cook until sausage is warmed through and the potatoes are tender, about another 10 minutes.  Print Recipe

Corn and Summer Squash Saute

Kernels from 2 ears of sweet corn
1/4 c. onion, finely diced
1 summer squash or zucchini
1 jalapeno, seeded and finely diced
2 T. butter

Place all ingredients into a saute pan and cook over med high heat, stirring often until vegetables are tender, 10-15 minutes.  Print Recipe

Monday, July 28, 2014

Delivery, Dinner and a Darling Baseball Player

I was very lazy yesterday so today was a busy day.  I got the house back together and loaded up all of the baby shower gifts into the truck to take over to Ting and Tony's.  It took up the entire bed of the truck as well as the back seat.  That baby could be sextuplets and still have stuff to spare!!

On the way to Ting's we stopped and saw Mom.  I never got off my chair yesterday and Saturday was the shower so other family members had been to see her but it had been 2 days since I had been there.  Mom was hanging with her "gang" and content and happy.  I asked her if she wanted to go with us over to Ting's for dinner and she thought that "would be nice", so we brought her along.

Ting lives about 25 minutes from the Memory Care Center.  That was about 20 minutes longer than what suited Mom and she let us know it the entire way!!!

Tingting in her kitchen, slaving over a hot stove to make us dinner.
She made white cut chicken and it was delicious!!

While the chicken cooked, Ting visited with us while Mom and I had a glass of wine.
Ting went back into the kitchen to finish dinner and Mom thought we "should finish up our wine and head on out".  When told we were staying for dinner she was very surprised because she "had no idea".

Since I wouldn't take her home, Mom decided to take a nap!!

After a delicious dinner...Did I say that already???....I was very impressed!!...we headed out and took Mom back.  She was very happy to get home.  I helped her into her nightie, tucked her into bed and she was content as could be....Life is Good!!

Then we headed over to see my great-nephew Gavin's ballgame.  We got there late but in time to see him make a couple of great plays!  He is a neat kid and I always enjoy the time we get to spend with him.  He ran over to us in between innings to let me know that he thought Ting should name her baby Chloe.  I told him I would let her you think I should mention that Chloe is his dog's name too??

Go #11!  My grand-nephew, athlete extraordinaire!

It's a Red Gold kinda day

Last week I announced that I was the lucky winner of a Red Gold Summer Grilling Package in a raffle hosted by Heather at It's Yummy for my Tummy.

Just a few minutes ago the UPS guy showed up and delivered my package.  YAY!!!  I love winning things.

I held myself back from tearing it open immediately so that I could take a photo.

Inside was this handy dandy apron and a six pack of tomatoes.
The tomatoes come in 4 different flavors and I am anxious to start experimenting.
They also included some recipes that I may use as guides.
There are 3 different styles of tomatoes...Green Chile, Garlic and Onion and Lime and Cilantro.
My brain is already going non stop with different ideas.
Make sure you tune in for photos and recipes of the dishes I decide upon.
In the meanwhile you can visit Red Gold Tomatoes for great recipe ideas!!
Thanks again Heather and Red Gold, what a great start to my week!

Secret Recipe Club-Tropical Pork Pineapple Kabobs

Today is reveal day for the Secret Recipe Club.  Way back on June 24, I was assigned a blog.  My challenge was to go through the blog, get to know a little bit about the blogster and find a recipe of hers that I would like to try.  In the meanwhile, somebody else has been assigned my blog and is getting to know a little about me and picking a recipe of mine that they would like to try.  Who is assigned to who is a secret, hence the name of our club.  It is a lot of fun and you can learn how to join us by going here.

The blog I was assigned belongs to Bean of Without Adornment.  Bean is an engineer by trade.  She is also a housewife, photographer, baker and cook.  She loves her husband and she loves God.  She, like me, suffers from depression and works through it each day.

I especially loved going through her "Cakes" section.  Bean has taken several Wilton courses and this is something that I have been wanting to do so I was very interested and awestruck by her creations.  It was neat watching the progression of her cakes through the courses.

Then I moved onto her recipe page and spent several days perusing some great recipes.  I am definitely going back to try some of her rhubarb recipes because I have a lot of rhubarb that needs using but I really was looking for a main dish meal instead of a breakfast or dessert.  Then I was very intrigued by her Swedish Meatball Stew and it went right on to my "to try" list but stew is more of a fall/winter type meal in my mind.  Then I found it....The Tropical Pork Pineapple Kabobs.  This is a perfect recipe for anytime of the year.  Bean  made it in February and served it with an Apple Squash Boat which also went right onto my "to try" list for this fall.

It is July in Michigan and we don't have any apples or winter squash yet so I wanted to make my Kabobs more of a summer feast.  I decided to serve it with my Rice Mingle Salad on the side.  I stuck pretty much true to Bean's recipe except I cooked my Kabobs  on the grill instead of in the oven.  I also added a little bit of cumin to the marinade and included onion along with the peppers, pineapple and mushrooms on the Kabobs.

Bean's recipe did not include any amounts because she, like most cooks, just throws things together....a little of this, a handful of that.... That is how I cook also but my kids have forced me to be a little more cognizant because they get frustrated when they call me for a recipe and ask how much of something and I say "I don't know, just throw in a handful" so as they went off onto their own and started cooking I try to keep in mind that my handful is about half a cup, my pinch is about a teaspoon and my pour of oil or vinegar is usually around a tablespoon.  I included amounts in my adaptation for any newbies that may want to try this fantastic recipe.

They were delicious.  The pork is tender as can be.
Be forewarned, if you only make one kabob per person, as I did, you are going to have a lot of people wishing for seconds....they were that delectable!!

Tropical Pork Pineapple Kabobs
adapted from Without Adornment

1 Pork Tenderloin, trimmed of fat and silverback, cut into 1" chunks
3/4 c. pineapple juice
1/4 c. olive oil
1/3 c. brown sugar
1 t. cumin
1 t. chili powder
salt and pepper to taste
1 red pepper, cut into 1" pieces
1 pineapple, peeled, cored and cut into 1"chunks
8 oz. Whole Mushrooms
1 sweet  onion, cut into 1" chunks

Place juice, oil, sugar and spices into a resealable plastic bag. Seal and shake to combine and dissolve sugar. Place pork pieces into the marinade, seal the bag and refrigerate for 1-4 hrs.

If using wooden skewers, soak in water for 30 minutes.  I used metal skewers for this dish.

Preheat grill to med high heat.  Place pork onto skewers alternating with the vegetables and pineapple.  I allowed 5 pieces of pork per skewer.  Place skewers onto preheated grill and cook approx. 10 minutes, mopping with the marinade that is left in the bag occasionally. Flip skewers over. mop with more of the marinade and cook an additional 5 minutes or until desired temperature.  I know many people still prefer their pork well done.  I prefer mine med well so as to not dry it out.  Print Recipe