Posted at 10:37 am
This one worked like a charm. Was easy and was very yummy (if Leaanne Morgan can say yummy on her videos, I can use it on the food blog)
4 large green tomatoes
2 eggs, beaten
1/2 cup milk *I had buttermilk in the fridge, so I used that instead of whole milk)
1 cup flour
1/2 cup cornmeal
2 teas salt
1/4 teas black pepper
oil for frying
Slice the tomatoes 1/2″ thick. Discard the ends. Sprinkle each side with salt and place on paper towel to allow the salt to soak up some of the juice.
Whisk the eggs and milk together in a medium size bowl. Mix the cornmeal and flour together on a plate. Dip the tomatoes slices, one by one, into the egg/milk mixture and then dip in cornmeal/flour mixture. Allow to rest (the tomatoes, not you) while you dip each tomato slice in the egg and flour mixtures. When all slices are coated, heat the oil in a skillet and when oil is hot, place tomatoes slices in the oil. Turn over when that first side is lightly browned and then flip and allow the second side to brown. I sprinkled a little more salt and pepper over one of the sides while frying. Drain if needed on a paper towel before serving.
Posted at 10:20 am
Today I was going to post the Spanish Rice I made for dinner night before last, but first I wanted to post this really easy and yummy pasta salad. Isn’t it hard to think of new lunch items to make after 4 months of trying to stay home and thus, the 21 meals a week are getting a little more creative of, “what foods left over in the fridge can we put together that will keep us from having to go out into the virus laden world?” Well, ladies and gentlemen, is a really good lunch treat that took me all of 10 minutes to put together (why am I in a hurry when I have no where to go right now) and tastes so good.
Because I didn’t have any cutesy shaped pasta right now, I just remembered eating a spaghetti salad at a steak house in West Texas one year so I used the spaghetti in the pantry. Because back in March when we were hoarding any pasta, toilet paper and canned anything we could get our hands on, I have boxes of pasta just sitting here waiting to be used.
Well, here are the simple instructions:
Boil as much spaghetti as you like. I used enough to make about 4 cups of pasta salad. (now you can go figure out how much raw pasta that is because I forget to measure it)
I add some chicken bouillon to the water when boiling pasta because it gives it a little more flavor so I don’t have to add as much oil or butter.
When pasta is done, drain and allow to cool for about 15 minutes. Place drained pasta in large mixing bowl and add enough Italian Salad Dressing as you like. I was so excited because I had splurged one day at the store and bought Olive Garden Salad Dressing so I used what I had left of that. Sprinkle in some Parmesan cheese (but be sure pasta is cooled enough so the cheese doesn’t melt on the pasta.
Next cut up the proscuito/cheese roll that you buy in the refrigerated deli department. I used 4 rolls of them. Open a jar of chopped green olives and spoon about 2 tables into the pasta. Next cut up about 6-7 marinated artichoke hearts into the pasta. I also added about 1 tables of the marinade from the artichokes. If you like more cheese add about 1 cup of shredded mozzarella cheese to the pasta before serving!
Cut up green onions or 1/4 cup purple onion and add to the mix. Sprinkle Italian Seasoning, garlic powder and pepper to the pasta and mix well.
Place covered bowl of pasta in the fridge and let chill for about 2 hours before serving. This will be our lunch today along with Peanut M&M’s for dessert. I wasn’t kidding when I said I need to go to the store.