Hummingbirds in the morning

Good Morning ya'll!! 

Out on the deck this morning with a mug of coffee in one hand and a camera in the other, trying to capture these little cuties that are buzzing over me and my cat Missy, while fighting (or playing) with each other getting to the full feaders I put out!

I am talking about these awesome hummingbirds.
It makes me think the birds and the bees got together ;o)



I hope you can see them in the last two pictures ( I need a better camera) !

I didn't know that these awesome birds can fly up to 15 mph.  No wonder why I can't get a good pic of them.

Hummingbirds are typically very territorial when it comes to food; once a hummingbird finds a consistent source of food such as an artificial feeder, it will fight off other hummingbirds to maintain complete dominance over the food source.

Anyway...they are great entertainment (they buzz around my cat and I bet she is thinking...how can I catch one of you guys)



Wishing ya'll a beautiful day! 

Ellen aka the southern elliekat ♥

"Tried another recipe" Pork Chops in Onion Gravy

This is what I made for our dinner last night.  My hubby and I loved it and it is easy to make....hope you will like it too!!

First of all, I took one large russet potato and one large red potato, peeled them and then cut them in half and then in thirds and threw them in the pot of water to boil.  Simmered for about 20 minutes, then drained and put back in pot with about 3 Tblsp of unsalted butter and 1/4 cup of skim milk (adjust measurements to your preference), then mashed with a potato masher till smooth (my hubby would have used the electric mixer to mash up the potatoes....he just loves his tools ;o) ) But the potato masher worked just fine for me!!



Then for the Pork Chops And Onion Gravy....here is what you need:

4 boneless pork loin chops ( around 1 lb)

2 cups chopped onions

1 cup beef broth or bouillon

1/8 tsp. pepper

1/3 cup skim milk

2 tblsp. flour

Spray a skillet with nonstick spray real well; heat over medium-high heat. Cook pork chops in skillet about 6 minutes on each side.  Remove from skillet and cover to keep warm.

Lower heat to medium.  Add the chopped onions to skillet; cook about 3 minutes.  Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork.

Cover tightly and simmer 12 to 15 minutes.
Mix milk and flour in small bowl and add to skillet; cook 2 to 3 minutes, stirring constantly, till thickened.
Plate this yummy stuff with your mashed potatoes and green beans (or whatever you have on hand)  And chow down!!!!

Have an awesome day ya'll!!!

How about a little funny for the day!  
Why do ghosts make good cheerleaders?   They have lots of spirit!



What I made for dinner

Hi ya'll.....I have tried to blog before, but didn't keep up with it.  So, I am starting all over again.  So bear with me while I get it all together by showing ya'll what I am cooking or gardening or crafting or what deals I have come across, travels or just plain old chattin'!!!  So for now, I am going to show ya'll what I made for dinner last night.

These are most of the ingredients I had for this dinner.

First of all, I just started with some dried beans in a pot and covered them with water.  Brought it to a boil and then put the lid on and let it simmer for 2 to 2 1/2 hours with no stirring.  After the 2 hours were up I put in pinto bean seasoning mix and a few shakes of the salt and pepper shakers.



Then I went to the enchilada sauce mix and followed directions on the back of the package.  Sorry I don't have this one step by step because I threw the envelopes away....oops!  I used flour tortillas, but next time I will use corn tortillas....I prefer the taste of the corn for enchiladas and the flour for burritos and wraps.

cooked enchilada sauce


Browned up 1 lb. ground beef 











Dipped flour tortillas in enchilada sauce and added a half cup of the sauce to the ground beef.  Then I put a quarter cup of the mixture (as well as a little cheese) on each tortilla and rolled up.
 

Put eight of them in an 11 x 7 pan and poured the sauce and a cup of the cheese on top.  Baked at 350 for 15 - 20 minutes

Then comes the rice. 

1 can (10 1/2 oz.) chicken broth

1/2 cup water

1/2 cup chunky salsa

2 cups minute rice

In a medium saucepan, bring the broth,water and salsa to a boil.  Then throw the rice in and take it off the burner and let it sit for 5 minutes.

Then wallah.....there is your beef enchilada dinner.  A guacamole salad would have been great with this....but oh well!!!  Maybe next time with the corn tortillas ;o)

Oh, by the way, that little jalapeno pepper in the middle of the plate is from my garden :o)  (just had to mention that)!!!!!!