Our Okra!Okra!Okra! (as Natalie labeled them) plants are going a little crazy, so tonight I used Paula Deen's fried okra recipe (modified) for a big win!
2 cups of vegetable oil for frying (in a skillet)
12-15 okra, rinsed and cut in 1/4" slices
1/4-1/2 c skim milk
2 T light ranch dressing (Paula called for buttermilk, and since I didn't have any, I improvised with this)
Batter:
1/2 c. corn meal
1 c. flour
1/4 tsp. garlic salt
1 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp cayenne pepper
Mix the milk and dressing together in a ziplock bag. Dump the cut okra in the bag. Shake.
Dump the batter mix ingredients in another ziplock bag. Scoop the okra out of the wet bag and throw it in the dry bag. Shake shake shake.
Heat oil. Fry the okra in the skillet until golden brown.
Sunday, July 3, 2011
Saturday, March 26, 2011
Layered cookie cakes
Pudding mix flavor---Flavor choices---Cookies
chocolate---cinnamon (3/4-1 tsp)----30 chocolate chip cookies
vanilla---1 tbsp. cocoa---30 chocolate wafers
lemon---1/4 tsp ginger---30 ginger snaps
butterscotch---1/2 tsp vanilla---60 nilla wafers
Pour 1 cup mil in a medium bowl. Add 1 pkg of pudding mix. Beat with a wire whisk for 2 mintues. Stir in 1 1/2 cups cool whip.
Spread 2 tsp. pudding mix onto cookies, and stack cookies together. Stand on end and stick together to make a log. Frost with remaining pudding mixture.
Refrigerate overnight. Cut diagonally to serve.
chocolate---cinnamon (3/4-1 tsp)----30 chocolate chip cookies
vanilla---1 tbsp. cocoa---30 chocolate wafers
lemon---1/4 tsp ginger---30 ginger snaps
butterscotch---1/2 tsp vanilla---60 nilla wafers
Pour 1 cup mil in a medium bowl. Add 1 pkg of pudding mix. Beat with a wire whisk for 2 mintues. Stir in 1 1/2 cups cool whip.
Spread 2 tsp. pudding mix onto cookies, and stack cookies together. Stand on end and stick together to make a log. Frost with remaining pudding mixture.
Refrigerate overnight. Cut diagonally to serve.
Artichoke dip
1 lb. 3 oz. of asparagus spears, drained
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
Cheddar biscuits
2 1/4 cups bisquick
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
Parmesan Crisps on a salad
1 cup grated parmesan cheese
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
Creamy Tomato Basil Pasta
2 lb. chopped tomatoes
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
Sunday, January 2, 2011
Meatball Soup
This recipe is modified from something I found in Rachael Ray's 30-minute meals 2. I have a bag of yummy meatballs from our meat order, so I'm not going to make my own, so I skipped that part.
2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs
Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.
2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs
Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.
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