Flavored Water

Taking advantage of the weather and the somewhat late evenings we still have at the end of summer is a great way to explore our local neighborhoods and get some exercise.

This was our goal the other night.  Our destination was Brand Park.  This is a 31 acre park at the base of the Verdugo Mountains.  It has a lot of hiking and biking trails, along with picnic areas, a traditional Japanese teahouse, gardens, and sporting facilities.  The nature here is beautiful. 

Where a library now sits used to be a 1904 home to Leslie C. Brand, inspired by the East Indian Pavilion built for the 1893 Columbian World Exposition held in Chicago.

Here's the entrance to the property...and MGG.

It is also the home of The Doctors House, built in 1888. A wonderful old Victorian home.

So we had a lot of fun hiking around the park that evening, and plan to go back for some picnic action.

So this leads me to hydration...

When you expend a lot of energy it is important to stay hydrated.  Even working around the house or yard during these remaining hot days of summer is cause for drinking plenty of water.

For a cool and refreshing beverage, nothing is better than naturally flavored water.  Two fruit combinations that we enjoy are lemons, raspberries, and water. and oranges and water.   This method gives the water a hint of fruity flavor, and it tastes great!  Make sure to chill the water with the fruit for about an hour before serving. 

Enjoy!

Flavored Waters

Lemon Raspberry Water

1 pitcher or jug filled with bottled or filtered water
1 lemon
1/2 pint of raspberries
ice if desired

Fill your container with fresh drinking water.  Slice a lemon in to slices.  Add the slices of lemon and the raspberries to the water.  Add ice if desired.  Chill for about 1 hour to impart flavors into the water.


Orange Water

1 pitcher or jug filled with bottled or filtered water
1 orange
ice if desired

Fill your container with fresh drinking water. Slice a orange in to slices.  Add the slices of oranges to the water.  Add ice if desired.  Chill for about 1 hour to impart flavors into the water.

Breakfast Quesadilla

Need something hearty, fast, and filling for breakfast?

Something that you can take on the go?

This Breakfast Quesadilla is perfect for you!

Super simple to make, only a few ingredients and you're done.  So take your normal scrambled eggs, jazz them up a bit and put them in a quesadilla with some melty cheese and you have a new version of a breakfast staple.

So let's make breakfast quesadillas.

You don't really need a recipe for this one, it's that easy.  I made this recipe for one.  This would be your basic recipe and you can increase the amount as necessary to serve your family.

First you'll want to scramble up 2 eggs.  I sprinkled on some Italian seasoning to jazz mine up a bit. Use whatever spice you like, or keep them plain in simple.  Whatever gets you going!

Take one flour tortilla, 6 inch is a good size, and place the scrambled eggs down one side of the tortilla.

Now add your shredded cheese.  I used Monterey jack.  Use what you like best.

Fold the tortilla over and place it back in a hot skillet that is on medium heat.

Place a cover over the skillet and allow the tortilla to brown on the first side and allow the cheese to start melting.  About 1 1/2 minutes.

Turn the quesadilla over and brown the other side, replacing the lid so all the cheese gets oooey gooey. Another 1 - 1 1/2 minutes should do it.

Remove from the skillet and cut in half!  There you go!

A hearty, breakfast, done in a flash!

Breakfast Quesadilla

serves 1

2 eggs
a splash of milk
2 t Italian seasoning
1/2 c Monterey Jack cheese, shredded
1 Flour tortilla, 6 inch

In a bowl, crack your eggs and whisk together with a splash of milk.  In a skillet over medium low heat pour your eggs and allow to set up on one side about 1 min.  Sprinkle on Italian seasoning.  Using a spatula scramble your eggs moving any uncooked eggs to the bottom of the skillet.

Take 1 flour tortilla and spoon the scrambled eggs on one side of the tortilla.  Top with shredded cheese.  Fold over tortilla and place in a hot skillet on medium heat.  Allow to cook one minute, covered.

Turn over and cook for another minute until golden brown and cheese has melted.  Cut in half.

Enjoy!

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Tuscan Pork Chops

I was dreaming of fall yesterday...wishing it was here.

While it is still in the 90's in LA I can pretend can't I?  I'm thinking of fall in LA, different from everywhere else I'm sure.  Golden leaves...(that's about all we see around here) and warm Santa Ana winds (aaah chew! my allergies!).  We usually have hot and cold weather, back and forth, through October.  Not ideal, but I'll take it.  Anything for some change in the weather...just a little!

So in dreaming about it I also think of rustic food.  Something homey, comforting, and something you can sink your teeth into.  Don't you love rustic food?

This dish fits that perfectly.  My Tuscan Pork Chops remind me of fall.

So, I made them last night for our dinner.  This is one of my Favorite dishes and is a great weeknight dinner that provides some really good flavors from the addition of balsamic vinegar to the sauce.  You can have this on the table in 30 minutes, and enjoy a meal that satisfies your palate, and your tummy...and makes you think of fall!

So let's make some Tuscan Pork Chops.

First, you will want to have some thin cut boneless pork chops.  They cook up really quick.  Dredge them in some flour that seasoned with salt & pepper.

Place them in a hot skillet that has a Tablespoon of olive oil in it so they don't stick.  Brown them on each side for about 3 min.

Remove the from the pan so you can make the sauce...they will finish cooking once you return them back to the pan.

Next, throw in the minced garlic and some sliced mushrooms.  If you don't like mushrooms, leave them out, or you can use zucchini instead...whatever floats your boat!

Then add some chopped tomatoes.  I used a combination of red Roma tomatoes, and some yellow cherry tomatoes.  Use what you have, this is flexible.  Saute about 1 min.

Add the balsamic vinegar and the broth.  Stir scraping up any bits on the bottom of the pan.  Return the pork chops and any juices back into the skillet. 

Bring your sauce to a boil.  Cover with a lid and turn the heat down to a simmer.  Simmer for about 4 min or until pork is done.

Serve with sauce and mushroom-tomato mixture.  Soooo good!

You are gonna love the flavor!

Let me know how you like it....this is one of my FAVORITE dishes!

Tuscan Pork Chops

Serves 4

1/4 cup flour
1 tsp salt
3/4 t pepper
8 thin cut boneless pork chops
1 T olive oil
3 garlic cloves, minced
1 c mushrooms, sliced
3 Roma tomatoes, seeded and diced
1/3 c balsamic vinegar
1/3 c low sodium chicken broth

Salt & pepper your pork chops and dredge them in flour in a shallow pan.

Cook pork chops in hot oil in a large skillet over medium high heat for 2-3 minutes on each side, or until golden brown.  Remove chops from the skillet.

Add garlic and mushrooms to skillet, saute 3 min.  Add sliced tomatoes to skillet and saute 1 min.

Add vinegar and broth, stirring to loosen particles from the bottom of the skillet.  Return the pork and accumulated juice to the skillet.  Bring your sauce to a boil.  Cover, reduce the heat, and simmer 4-5 min. or until pork is done.  Serve pork chops with sauce and mushroom-tomato mixture.