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.