Cherry Tomatoes with Angel Hair pasta and fried green tomatoes…….cause I can. In case you haven’t guessed yet….I love tomatoes. So that means that summer is my food heaven.
Cherry Tomatoes with Angel Hair pasta
- Angel Hair pasta – made according to the package instructions and drained
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1/4 cup lemon juice
- 1 cup cherry tomatoes
Melt the butter in your skillet, add in your minced garlic – being careful not to burn it.
Add in your tomatoes and the lemon juice.
Then your pasta!
I plated with basil and mozzarella.
Fried Green Tomatoes
- green tomato
- 1/4 cup flour
- 1 tsp paprika
- 1 egg
- 2 tablespoons milk
- 1/4 cup bread crumbs
Cut your tomato into roughly 1/4 inch slices. 3 bowls – 1 with the flour and paprika, 1 with the egg and milk, 1 with the breadcrumbs. Put your slices in the flour bowl, then the egg bowl and finish in the bread crumb bowl. In a small skillet with some canola oil – fry on each side till nice and brown.
Oh My Goodness- fab. Fab and Fast! I did all this in less than a Drunk History episode on Hulu…..Specifically the Nashville one from Season 1.
This is the most delicious dinner….but my recipe on this was all about throwing something together so I could get fed.
- canola oil
- lemon juice
- soy sauce
- minced garlic
- grits (spread into a sheet less than 1 inch thick and refrigerate)
- 1 egg or egg substitute
- bread crumbs
- rice vinegar
- cabbage – shredded
Peel and de vein the shrimp – place in a bowl to marinate with a glug of canola oil, minced ginger, a teaspoon of garlic, teaspoon of lemon juice and teaspoon of soy sauce…..marinate as long as you can.
To make the sauce for the shredded cabbage – add together additional minced ginger, rice vinegar, garlic, dash lemon juice, canola oil and soy sauce…..all of the liquid was added in equal parts and the garlic and ginger was roughly 1 teaspoon.
I pulled the sheet of grits from the fridge and cut 3 round pieces out with a cookie cutter an inch and a half in diameter. I ran each one through an egg wash and then bread crumbs. Place in pan with heated canola oil until each side in nicely browned.
I then placed the marinated shrimp into a hot pan and cooked for a few minutes on each side…..till they were a pretty pink color.
For plating – I place the shredded cabbage on the side with the sauce over. I added some tomatoes…..cause I love them. The three grit circles go down and then I place the shrimp on top of those……added some more of the sauce from the cabbage and ATE IT!!!
When Dave and I moved into this house, I purchased a pub table for the downstairs…..sadly it got little to no use. Recently, I decided to try and re-purpose it as an outdoor table. I did quite a bit of research to find the right way to do the transformation. The pub table is all fake pressed wood and totally meant for indoor use. There are so many tutorials out there and each one is a little different in what they think is imperative. I have the Valspar paint left over from painting (still not put up) but I needed some supplies from our local Lowe’s…..mainly the primer…..and while I was there, I found the Rust-oleum NeverWet…….Can’t wait to see if it works out.
I started with a quick sand to rough up the surface of the fake wood that is the pub table and then put a layer of the Zinsser primer on.
I put 3 coats of the Valspar exterior paint over the primer (and I actually followed the directions on timing). The Rust-oleum is a 2-parter, base coat and top coat. It is a little rough as a top coat, but if it helps repel water, I am all for it.
Yup – can’t wait to have a get together and use this baby.
PARTY AT MY HOUSE.
Dave and I had a friend, Chris, over for dinner last night. I wanted to make something super yummy for him, as he is in town from Germany. After a quick couple of comments from Chris – I decided on a Surf and Turf menu with a pizza appetizer (cooking for my audience).
- 4 to 6 Steaks
- 1 can or bottle of Beer
- 20 jumbo shrimp
- 2 packages prosciutto
- 1 onion – sliced
- handful of mushrooms (or more if you love them)
- band of asparagus
- splash of olive oil
- splash of lemon juice
- dash of dill
Our dinner started with a pre-made BBQ chicken pizza as an app. As we were snacking on that, I continued with making the rest of the meal.
PREP WORK – Pre-heat grill
Marinate the steaks in the beer and your favorite spices for no less than 2 hours. Overnight is best. Take out of the marinade, add salt and pepper ……AND a pat of butter on each steak….you know you want to. Place on grill. Keep on until your desired ‘doneness’.
Place your asparagus in a grill basket and while on the grill – mop with a mixture of olive oil, lemon juice and dill. Pull when they turn tender.
Saute the onions and mushrooms in some butter and get ready to layer that yummy awesomeness all over those steaks.
Peel and de vein the shrimp, removing the legs but keeping the tail. Wrap each piece of shrimp in prosciutto and thread on the skewer. Repeat until all shrimp are done. Set aside and place on grill when steaks are only a few minutes from done. Flip once after roughly 2 to 3 minutes and pull from the grill when both sides are pink.
Timing is everything. Steaks first, then asparagus, then get your saute on, lastly the shrimp……pull off the grill or get off the stove and place on your plate and fill your face. You will be glad you did.
We had a great time with Chris….it gave me a wonderful excuse to try something new and we got our conversation on……wish it could have lasted longer.
New recipe experiment. I bought a bunch of wheat Orzo that has been sitting in my cupboard…while I have been using the same old, same old recipe for it. NOT TODAY. Here is what I did:
- 2 chicken breasts – cooked and sliced up
- 2 cups cooked Orzo
- 1 cup sauteed broccoli florets
- 1 cup sauteed pepper slices (red, yellow or green)
- corn (from a can or boiled/grilled on the cob and then sliced off)
- lemon juice
- salt and pepper to taste
I started with cooking the Orzo – 1 cup uncooked Orzo into boiling, salted water. I cooked for roughly 9 minutes – stirring every once in awhile. I then drained and set aside. In my skillets, I made the chicken and broccoli/peppers (roughly 10 minutes). I then added all (including the corn) to the same pot –
I added lemon juice, salt and pepper to taste. I also had 1/2 a loaf of sourdough bread that I toasted.
This made WAY more than my family of 4 needed…..but I saved 1/2 as a freezer meal. It will be a nice dinner on another night when I am running short on ideas/time.
I love candied nuts….love, love, love them. BUT I do not have them very often, and random factoid about me….I can’t eat cashews or spanish peanuts…they make me seriously sick. Anywho, back to candied nuts……..So in a moment of perfect kismet….I realized that I had an abundance of pecans and nothing planned for them What?!!! It’s fate. Time for me to try a few candied pecan recipes and pick my fav. Yes!
Honey Maple Pecans
- 3 Cups Pecans
- 1/2 cup sugar (I did not use the whole 1/2 cup….so I think that 1/4 would be better)
- 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 honey
- 1/4 maple syrup
Preheat oven to 350 degress. Grab a cookie sheet or a bar pan. Mix the nuts with the honey and maple syrup. Lay out on the cookie sheet and roast for 10 minutes. Mix the remaining ingredients. Remove the nuts after 10 minutes and when slightly cool add to the dry ingredients and coat with the sugar mixture.
Honey Butter Pecans
- 2 cups pecans
- 1/4 cup honey
- 1/4 cup butter
- sprinkle of salt
- 1/2 cup of sugar
Preheat oven to 350 degrees. In a saucepan, heat the butter and honey together…mixing thoroughly. When butter is thoroughly melted and incorporated into the honey, add in the pecans. Spread the sticky pecans onto a cookie sheet/bar pan. Bake in oven for 10 minutes. Remove after 10 minutes and allow to slightly cool. Sprinkle with salt. Allow to cool some more….then coat with the sugar (pic is before the sugar).
- 2 cups pecans
- 1/2 cup honey
- 1 tsp vanillla
- 1/4 tsp salt
- 1/4 cup butter
Preheat oven to 375 degrees. In a saucepan – melt together all the ingredients, leaving out the pecans. Allow the mixture the bubble for a few minutes, then add in the pecans. Once the pecans are coated, lay them out on the cookie sheet and bake for slightly less than 10 minutes.
Anyone want to guess my fav???
Number 2! With Number 1 a SUPER close second. So close that I almost can’t tell.
This was a fabulous experiment.
06/30/2014 UPDATE – Dave decided to weigh in. His winner is #3.