Red Fried Tomatoes

Summer is in full swing and gardens are producing tomatoes like crazy! It’s always at this time of year that I start craving fresh tomato sandwiches and fried tomatoes. My mom always makes fried red tomatoes…one of my favorite summer dishes! It’s so simple to make!

You will need:

1 cup flour

1/4 cup Parmesan cheese

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

3 eggs

Several medium tomatoes

Oil

Whisk the eggs

Mix the Parmesan cheese, flour, salt, pepper, garlic and onion powders together in a bowl big enough for dredging

Slice up your tomatoes

Dip the tomatoes in egg mixture

Dredge through flour mixture, coating both sides. Preheat about 1/2 inch oil in a pan on medium heat.

Place tomatoes in preheated oil

Fry for a few seconds on both sides until golden brown

These make a great side dish or lunch!

Linking to:


Cast Party Wednesday

Zucchini Corn Muffins

Zucchini season is here! I love zucchini…it’s so healthy and versatile! If you’re tired of eating it prepared the same way every time here is recipe that is a little different.

You will need:

Prepared corn bread batter (you can make your own or use store bought)

1 medium zucchini, grated, (my zucchini was a little on the large side…I used a little more than half. It looked like about 2 cups)

1 onion, chopped

4 ounces of cheddar cheese shreds

onion powder

Place zucchini and onion in corn bread batter.

Sprinkle lightly with onion powder.

Add in cheese.

Mix well and fill muffin cups with batter. Bake for about 20 minutes at 350 degrees.

These tasty muffins are great with BBQ chicken. Super simple! 🙂

Linking to:
Cast Party Wednesday

In The Old Road




Tangy Green Bean Casserole – Something a Little Different

I hope that everyone had a great Memorial Day weekend! Ours was eventful and involved a trip to the ER.

Happy 6 (Superman) jumped off a bed and landed on Happy 7’s (Batman) head. So of course, we headed to the ER. Fortunately, everything was fine. That’s life with boys …I hope I survive the superhero stage… 😉

On to today’s recipe! 🙂

When I was a kid, my mom made a green bean casserole that was a bit different than the usual mushroom soup casserole. Not that I have anything against the mushroom soup casserole, but I will probably never crave it. My mom’s casserole, however, is a different story altogether!

You will need:

2 pounds fresh or frozen green beans, cut into 1-1/2-inch pieces

2 TBSP finely chopped onion

2 TBSP olive oil

2 TBSP white vinegar (or rice vinegar)

2 garlic cloves, minced

1/4 tsp pepper

2 TBSP saltine cracker crumbs

1/2 cup grated Parmesan cheese

1/2 stick butter, melted

Put beans in a pan with a little water to cover. Cook until almost tender. Drain off water, then mix green beans,  minced onions, garlic, olive oil, pepper and vinegar in a casserole dish together.

Melt butter

Add cracker crumbs and Parmesan cheese to the butter and mix well

Place crumb mixture on top of the green beans in casserole dish

Bake at 350 degrees until the top is golden brown.

I have been known to polish off large portions of this in lieu of a proper lunch or dinner! 😉

Linking to:
Tip Junkie handmade projects
Cast Party Wednesday


StoneGable