Fried Green Tomatoes

Golden fried deliciousness

Last night I made Ross and I some fried green tomatoes. These take me back to nights at the farm with grandma frying them up in her skillet outside (just by the dinner bell to be exact).

I have attempted these before but have never really been overly successful. Last night that all changed! I found a great recipe here and they turned out great.

I would say that you need to schedule lots of time to do these because you can only put 4 in at a time. I would also tell you not to plan to do this in an electric skillet on your deck when it is starting to rain outside, this will result in you holding an umbrella over your electric skillet so your house and deck don't burn down in an electrical fire (and also you looking like an idiot because you will have to stare at the wall of your house holding an umbrella while your neighbors look on.)

Here is the recipe:

Ingredients:

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Overnight Oats

Yes, I realize this is the LEAST appetizing photo on the earth, but it is amazeballs!

I am a little late on the overnight oats train but they are DELICIOUS!

Here is the recipe I started with:

Ingredients

• 2/3 cup almond milk (or milk of your choice)
• 1/2 cup organic rolled oats
• 1/2 cup vanilla (or plain) Greek yogurt (I used non-fat)
• 1 pinch of cinnamon

Instructions

1. The night before you plan to eat your oats, mix together all of the ingredients listed above and seal in an airtight container.
2. Refrigerate the mixture overnight (they will be ready in about 3 hours, but overnight is best). 
3. Wake up and enjoy the next day! 

Then you can add whatever you want! I added sliced almonds, a dash of honey, and a sliced banana!

YUM! 

Rhubarb Sour Cream Pie

Folks, I don't even like rhubarb that much but this is heaven. I make this about once a summer and I NEVER regret it!

Ingredients:
1 pie crust (unbaked) *I always cheat and use a store bought Pillsbury.
4 C chopped Rhubarb
1 egg
1/3 C all-purpose flour
1 1/2 C white sugar
1 C sour cream
1/2 C all-purpose flour
1/2 C brown sugar
1/4 C butter, melted

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
4. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Guiltless Chicken Alfredo

This was delicious. And easy.

I would seriously recommend you make it lickity split. It was even a hit with Ross. Most recipes get an "eh it's ok" but this one got lots of compliments and he said it was a keeper!

Guiltless Chicken Alfredo Recipe:

Ingredients:

2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 cloves, minced garlic
1 cup grated, Parmesan cheese

Directions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. (I used my magic bullet and it fit, just barely, so use a blender if you aren't in the process of moving like we are). In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic sauté for about 30 seconds, you don’t want to burn it but you don’t want it raw either.

Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now, Bubbling is ok, but don't bring it to a boil.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

(Recipe from Our Best Bites) 

Pizza Casserole

Ross absolutely loves Pizza - I wanted to try something a little different so I searched for a pizza casserole recipe to try. This was a keeper - super easy too which helps!

The only thing I really modified was to substitute canadian bacon for the pepperoni and I added chopped black olives and canned mushrooms to make it more like our regular pizza order. I also added crushed red peppers because I love everything with a tish of spice!

Ingredients

• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Fried Rice

I made stir fry last week and tried my hand at fried rice while I was at it!

It couldn't be easier. I followed the recipe below, adding a tsp. of sesame oil, peas (frozen), green onion, carrots and mushrooms. I cooked those up in stir fry oil first to get them nice and soft.

Final product was Delish! Enjoy some for me tonight!

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Knoephla Soup

This weekend I am making a family favorite knoephla Soup! I typically make the recipe from the knoephla bag, because I am pretty intimidated by making actual knoephla, even though I have been told it is really easy. Here is the “secret” family recipe. (Hopefully pictures to follow)

Knoephla Soup

1 medium onion, chopped

1 tsp. white or black pepper

8 oz. carrots, diced

1.5 oz. chicken soup base

8 oz. celery, diced

2 lbs. potatoes (cubed)

4 oz. butter or margarine

2 lbs. Baker Boy Dumpling Dough

3 quarts water

8 oz. heavy whipping cream

2 tsp. salt

1 tsp. parsley flakes

Step 1: In a stock kettle, sauté vegetables over medium heat until tender (al dente).

Step 2: Add water, salt, pepper, chicken soup base and potatoes. Bring to a rapid boil over high heat. Step 3: When potatoes are soft, add the dumplings and reduce heat to medium. Simmer until dumplings are done. If you wish to thicken the stock, you can add a roux or potato flakes at this time. Step 4: Add whipping cream and

parsley flakes after the soup is completely cooked. Makes 5 quarts

NOTE: Be careful not to overheat the soup with the added cream. If it is heated too high, the soup will curdle.

hot chocolate

Lately I have been enjoying homemade hot chocolate! It is just my favorite! I recommend this recipe.

1/3 C unsweetened cocoa powder

1/2 C white sugar

1 pinch salt

1/3 C boiling water

3 1/2 C Milk

3/4 tsp vanilla extract

1/2 C half and half

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring the mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scortch. Stir in 3 1/2 C milk and heat until very hot but don't boil. Remove from heat and add vanilla and add the cream. Divide between 4 mugs.

This is GREAT with homemade whipping cream! YUMMY

Enjoy!

Tex-Mex Cooking

Last week two co-workers and I took a Tex-Mex Cooking class. We did a mexican cooking class together last spring and it was so fun we decided to do another one. This time it turned out that we were the only three to take the class, which was even better! Here are the recipes they were very delicious! Sorry for the lack of photos, too hungry to wait!

Tex Mex Tortilla Soup

Ingredients:

Vegetable or corn oil, for drizzling, plus 2 tablespoons -2 turns of the pot in a slow stream

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

1 red bell pepper, split and seeded

1 pound chicken breast tenders

1 teaspoon poultry seasoning, 1/3 palm full

1teaspoon cumin, 1/3 palm full

Salt and pepper

1 small to medium zucchini, small dice

1medium yellow skinned onion, chopped

3 cloves garlic, chopped

1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped

1 can stewed tomatoes, 28 ounces

1 can tomato sauce, 8 ounces

3 cups chicken stock, available in re-sealable paper containers on soup aisle

4 cups blue corn tortilla chips, broken up into large pieces

1 cup shredded cheddar or pepper jack cheese

1/2 cup sour cream

Optional garnishes:

1/4 red raw onion, chopped

2 to 3 tablespoons chopped cilantro or parsley leaves

1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions:

1. Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

2. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

3. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Baked Southwestern Egg Rolls

Ingredients:

2 c. frozen corn, thawed

1 (15 oz) can black beans, rinsed and drained

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

2 C. shredded Mexican cheese blend

1 (4oz) can diced green chilies, drained

4 green onions, chopped

1 tsp. ground cumin

1/2 tsp. chili powder

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

Directions:

1. In a large bowl, combine everything but the egg roll wrappers. mix well to blend.

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.

3. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.

4. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. serve warm with salsa.

Brown-Sugar Glazed Sweet Potatoes with Marchmallows

Last Friday I made these sweet potatoes! They were WONDERFUL, just what I wanted. They would be perfect for a holiday meal. I halved the recipe (actually I halved the potatoes and did 3/4 of the sauce, don't be tempted, it won't look like it will be enough, but it will. I promise) and it was a perfect amount for two, with a little leftovers. I used two rather large sweet potatoes.

Don't worry I didn't waste the extra sauce, I put it on ice cream and it was DELICIOUS!

Here you go!

Brown Sugar-Glazed Sweet Potatoes With MarshmallowsBon Appétit | November 1994

A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices. Yield: Serves 8 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces 2/3 cup packed golden brown sugar 5 tablespoons butter 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Pinch of ground ginger 2 cups miniature marshmallows 1/2 cup sliced almonds Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes. recipe from epicurious

Chili Mac & Drop Biscuits

Recently, I stumbled upon this yummy dish. It is essentially a hotdish but instead of baking it you just put it together in your LARGEST skillet on the stove. I emphasize the large skillet because I didn't follow directions well and ended up using three different skillets before I finished putting this recipe together.

Cheesy Chili-Mac
Servings: 8
Preparation Time: 16 min
Cooking Time: 28 min
Level of Difficulty: Easy

A hearty meal in a bowl. It's full of great stuff like lean beef, pinto beans and chili peppers. Turn leftovers into burritos.

Ingredients
1 spray(s) Cooking spray
¾ pound(s) Lean ground beef, raw
2 medium Onion(s), uncooked, chopped
29 oz Tomatoes, canned, stewed, Mexican-style (undrained)
2½ cup(s) Juice, tomato, canned, with salt
4 oz Peppers, chili, green, canned, diced, drained
2 tsp Chili powder
1½ cup(s) Macaroni, uncooked, elbow-size
31 oz Beans, pinto, canned, rinsed and drained
½ cup(s) Cheese, cheddar, shredded, low-fat

Instructions
1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.

It goes great with these biscuits (from allrecipes.com):

E-Z Drop Biscuits

Rated: Submitted By: Angela Photo By: TIMMEREDITH Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 12

"Quick and easy drop biscuits that taste great with butter and jam or plain with sausage and gravy."

Ingredients:

2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons white sugar 1/2 teaspoon cream of tartar

1/4 teaspoon salt 1/2 cup melted butter 1 cup milk

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
3.	Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.