Loved Me Back To Life

Skillet Apple Pork Chops And Onions

 

 

porkchops

Hey everyone it’s a beautiful Saturday here in Missouri but my thoughts and prayer have been for those effected by hurricane Florence. It’s really hard when mother nature throws weather at us that endanger our lives. That’s a part of life we cannot change though.

Having a craving for pork chops today and decided I’d make this meal.  I got this recipe out of the Cooking Light magazine and tried it and really like it. I added a few things to it and it turned out great. I love one pan meals and this recipe calls for cooking everything in one pan which is a bonus when it comes to the clean up.

Hope you will enjoy this recipe. Be sure to bookmark this page and share it with your friends on social media.

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 tablespoon of brown sugar
  • 1 small red onion, thinly vertically sliced

How to Make It

 
  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 10 minutes on each side or until pork chops are done. Remove from pan.
  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan, brown sugar; cook till desired tenderness about 5 mints stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.
  3. Serves 4′
  4. Enjoy!!

 

 

 

Cheeseburger Soup

Cheeseburger Soup

Good morning everyone. It’s yet another beautiful day here in Missouri, and I am sitting outside at the lawn table on the patio and enjoying this beautiful day.

I love cooking in the fall of the year. It doesn’t feel as hot outside so it doesn’t make the house feel warmer when you spend a lot of time cooking meals for you family.

Today I’m going to make some Cheeseburger Soup from the hamburger I laid out last night. This is a very delicious meal I’ve made a few times before and has a cheeseburger flavor even if its a soup. We all love cheeseburgers right?  This meal is easy to cook and take no time at all around 35  to 40 mints to cook with 10 mints of that being prep time.

Hope you will enjoy this. Please don’t forget to bookmark this site and share it with your friends on social media.

INGREDIENTS
  • 3  slices bacon, chopped
  • onion, chopped
  • stalks celery, diced
  • carrots, diced
  • cloves garlic, minced
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. yellow mustard
  • (16-oz.) diced tomatoes, drained
  • 3 c. low-sodium chicken broth
  • 2 c. shredded cheddar, plus more for garnish
  • 1 c. half and half
  • 3 tbsp. all-purpose flour
DIRECTIONS
  1. In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper.
  2. Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes. Lower the heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.
  3. Serve with bacon, cheese, pickles, and sesame seeds.

serves 6

Credits: https://www.delish.com/

 

Checking In

Hi everyone it’s been awhile since I’ve updated. I been really busy working a some ads and a website for a dentist here in Missouri.  He started a non-profit organization that has to do with social building between communities.  It been a fun experience so far.

I  launch my cosmetic site today, and doing my first giveaway. I’m really excited about that. I hope this site will take off one day and generate some money. I know it will be slow as I did something similar many years ago but after about 4 months money came rolling in. Not a lot but some, and I was happy. I just want to feel like I’m doing something again these days with my life. I have sat around for the last 10 years and did nothing but feel sorry for myself because of things that have happened even though they were out of my control. Those day are over! I know my days are numbered and I intend to live them as happy as I can.

I still have a lot of depression and hypo-mania but work really hard to not let it consume me again. I wish I could stay in hypo-mania all the time as I have tons of energy and that I like. It’s not easy and there are days I have to just give in to the depression and have my down day. I’m glad they are not as bad this year as last year. This time last year I was starting to have some major depression. Seasonal depression has always been bad for me and I’m gonna do everything in my power to not let it hit me this year as bad as it normally does.

It’s really pretty today here in Missouri, I would love to go out and work on the patio at my lawn table but can’t because, my laptop screwed up yesterday. It’s new so I let it do a windows update and it I don’t know what happened but they key board just wouldn’t work after  that. I was on the phone with tech support most of the afternoon trying to fix it but couldn’t so now I have to send it in, which I’m going to do tomorrow.

I’m starting to adapt to things here and it’s getting easier each day. At first I wasn’t for sure I could do this, but now I know I can. I had a lot of fear because of the area we were in, but now I see it just like any other place we’ve moved to. The people here are starting to feel friendlier since my thinking is not so negative of them. Sometimes we go into things with the wrong attitude and that makes the situation worse for yourself.

Well the tile guys are here to work on the tile in the bathroom so I’m going to pop off and go make me some toast.. Have a great day everyone…

Let us always meet each other with smile, for the smile is the beginning of love. (1)

Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing  is by far one of my favorite meals to cook. I love the moist chicken and stuffing together along  with the savory taste of the vegetables. I love-making this meal best in the fall as it gets me in the mood for  the holidays. The flavor of the chicken and stuffing reminds me that my favorite holiday thanksgiving is around the corner.
Today I’m going to decorate the house with fall colors and this meal will be appropriate for the occasion. The smell of  the meal coming from the crock pot already cooking since this morning is making me so hungry. Can’t wait for hubby to get home this evening so we can eat.
Be sure to bookmark this page as your gonna love this meal when you make it, and share it with your friends on social media. Have a great day.
Ingredients
  • 4 boneless skinless chicken breasts, salted and peppered if desired.
  • 1 teaspoon dry parsley
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup chicken broth
  • 2 cups green beans, fresh or frozen
  • 1 cup baby carrots
Optional stuffing additions:
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage, (cooked or raw)
  • 2 teaspoons dry rosemary
Instructions
  1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
  2. In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.
  3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.

  4. Cook on high for 4 hours, or on low for 6-7.
  5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

serves 4

Credits: https://thecozycook.com

Cheeseburger Soup

Woke up not feeling very good this morning. Went to let the dogs out and it felt right down chilly outside. It’s noon now and I’m sitting outside at my lawn table and it feels nice, still a little chilly but nice. I decided to fix a good comforting soup called cheeseburger soup, since I’m not feeling well. It’s so delicious. I been having so much problems with my allergies these past few weeks and nothing seems to really help.   I had laid out some beef and was going to make a crock pot dish with it, but since I’m not feeling so well decided on a soup instead. This cheeseburger soup is for you if you love cheesy flavored food. The cheese in this soup made it really good. It is one of my favorites I have fixed before and I’m sure you will love it. Don’t forget to bookmark this site and share it with you friends with the buttons provided below. INGREDIENTS
  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
INSTRUCTIONS
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Credits: https://therecipecritic.com/

Omar Khayyam Quote

Be happy for this moment. This moment is your life. (1)

The Flower that once has blown, forever dies. by Omar Khayyam

Omar Khayyam Bio The Persian astronomer, mathematician, and poet Omar Khayyam (1048-ca. 1132) made important contributions to mathematics, but his chief claim to fame, at least in the last 100 years, has been as the author of a collection of quatrains, the “Rubaiyat.” Omar Khayyam was born in Nishapur in May 1048. His father, Ibrahim, may have been a tent-maker (Khayyam means tentmaker). Omar obtained a thorough education in philosophy and mathematics, and at an early age he attained great fame in the latter field. The Seljuk sultan Jalal-al-Din Malik Shah invited him to collaborate in devising a new calendar, the Jalali or Maliki. Omar spent much of his life teaching philosophy and mathematics, and legends ascribe to him some proficiency in medicine. He died in Nishapur.

What is Omar Khayyam most famous for?
Khayyam was an astronomer, astrologer, physician, philosopher, and mathematician: he made outstanding contributions in algebra. His poetry is better known in the West than any other non-Western poet. 
Omar Khayyam was an extremely talented and famous Persian mathematician, astronomer, philosopher and poet. … His work as an outstanding mathematician and astronomer had led to the reform of the ancient Muslim calendar.
Here is some of his greatest poetry.

The Rubáiyát of Omar Khayyám: Illustrated Collector’s Edition

The Rubáiyát is one of the most popular poems of all time. A collection of quatrains composed in the eleventh century by Persian poet and philosopher Omar Khayyám, it was first published in English-language translation by Edward Fitzgerald in 1859.

To order click here

Movie about Omar Khayyam

Cornel Wilde plays Omar Khayyam, the legendary Persian soldier, mathematician, astronomer, poet, and one of history’s most famous military strategists. Using his knowledge of chemistry, geology, and ancient Greek warfare devices, Khayyam crushes a monstrous conspiracy against the Shah and the Empire by setting loose the forces of nature in a spectacular highlight of the film.

Click to Order

 

 

credits: https://www.encyclopedia.com/

Frank Herbert Quote On Fear (Author of Dune)

Be happy for this moment. This moment is your life. (2)

“I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.” by frank herbert

Frank Herbert bio-Born in Tacoma, Washington, The United States on October 08, 1920. Died February 11, 1986.

Frank Herbert was a critically acclaimed and commercially successful American science fiction author.

He is best known for the novel Dune and its five sequels. The Dune saga, set in the distant future and taking place over millennia, dealt with themes such as human survival and evolution, ecology, and the intersection of religion, politics, and power, and is widely considered to be among the classics in the field of science fiction.

For the first time, this collection presents 13 completed short stories that Frank Herbert never published in his lifetime. These tales show a great breadth of talent and imagination. Readers can now appreciate the writing of one of the field’s masters in a kaleidoscope of new stories.

To order click here

Dune Boxed Set Paperback

 by frank Herbert

Click To Order

 

Low Carb Philly Cheese Steak

September 8, 2018

tonights dinner

Hi there everyone. It is yet again another windy cloudy day here in Missouri and you can feel and smell fall in the air. I love fall as it brings about fall recipes like soups and hubbies famous chili.

I feel like making some Philly Cheese Steak Today and only have hamburger meat and don’t feel like going to the grocery store to pick up steak. I made this recipe a few times before using hamburger and it was delicious. It’s also a low carb meal for your diet needs.

My husband and I really loved the flavor of this with the hamburger as we are big  lovers of making hamburger recipes . We both also love grilled onions and peppers, but who doesn’t right? Topping that off with hamburger and cheese mixed in…yummm is all I have to say.

Hope you will enjoy this recipe. Please be sure to bookmark the site and share it with your friends on social media.

Ingredients

  • 1 pound lean ground beef grass fed if available
  • 1/2 cup lower sodium beef broth
  • 1-2 Tablespoons worcestershire sauce
  • 2 medium onions
  • 3 green bell peppers
  • 5-6 mushrooms halved
  • 1 teaspoon olive oil
  • 4 slices provolone cheese
  • salt and pepper as desired

Instructions

  1. Brown the ground beef in a nonstick skillet.
  2. Drain excess fat from skillet and add broth and worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
  3. Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
  4. Cut peppers and onions into large pieces and place in a medium bowl. Add mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
  5. Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
  6. Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

serves 4

Credits: http://easyhealthllc.com

 

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