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.
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.
Just a few things about my neighborhood…..it’s the best. We live on a quiet street, with amazing people and I feel comfortable letting the girls have the run of the neighborhood. Jules has been wanting to do something for our neighbors for awhile…..so last week I got organized and we made cookies. I found an Oatmeal Cookie recipe that I wanted to try, The Pioneer Woman’s Brown Sugar Oatmeal Cookies. They turned out great.
We wrote a note for each neighbor and the whole family signed them.
I have a plethora of metal tins…..so Jules and I picked a few out and used those to package our cookies and notes.
Final step was for Jules and Jane to deliver to each of our neighbors. The girls were beyond excited to have some to give our great neighbors.
My cousin made this for me years ago, and I begged her to find the recipe so I could make it for Dave and the girls. She pulled through for me and searched through her plethora of recipes and found it!! Click here for an electronic expanded (original) version. (jamieoliver.com)
I adjusted the electronic version for ease and for my family’s taste.
1 lb. chicken breast sliced into strips – or shredded chicken thighs
1 onion – sliced
1 serrano chile – seeded and chopped finely
fresh ginger (I used a piece 1 inch long and 1 inch thick) – peeled and thinly sliced
oil and butter
14 oz’s diced tomatos
14 oz’s coconut milk
1 jar (12 oz) tikka masala sauce – I used Seeds of Change (this is a time saver)
4 oz’s of sliced fresh mushrooms
handful of bean sprouts – use based on how much your family likes them
rice and/or Naan (I purchased pre-made in the interest of time as well)
lemon – if you like it
rice vinegar to taste
I placed a pat of butter and a glug of vegetable oil into a pot and started sauteing the sliced onions, serrano chile and sliced ginger. Man does this part smell amazing.
Not kidding….this part smells so good.
Once the onions are translucent – add in your sliced or shredded chicken and the tikka masala sauce. Toss that around for awhile, then add in the diced tomatos and coconut milk. I simmer this for roughly 20 minutes – ensuring that it never gets dry (you can add water if needed).This is when I taste test……I tend to do it often….just to make sure the sauce is yummy. Here is where I season to satisfy the family. I added some salt, pepper AND rice vinegar……that is a specific taste and my kids love it…so in it went. While this is simmering and between tastings – I made some rice and I pulled my small cast iron skillet out to saute the mushrooms and bean sprouts.
I layered rice first, then the chicken tikka masala, and then the sprouts/mushrooms. Naan to the side and a slice of lemon to squeeze if I so desired….and I so desired.
I was out of town for 3 days….barely….and my garden went and exploded on me….in a good way. I had a few potted vegetable plants that were looking kind of sad and a raised garden full of seeds that hadn’t made an appearance yet. The Memorial Weekend treated my plants very well……….
Sweet Mint (hello – for awesome Mojitos):
And here is a preview of the final garden area that is getting added:
Sweet, right?! Those are some left over gutters that we had and Dave set up a drip line. So pumped.