Friday, June 29, 2012

Parmesan Lemon Brown Rice

I have such a hard time coming up with new side dishes. We love steamed veggies and they are so healthy and easy that we usually just do that.  I was really excited to try this recipe though.  I made it one night when my mom was in town and we all loved it! And it was EASY. This is one of those recipes that will really impress your guests without a lot of effort. I adapted it from Momma Hen's Kitchen.

1 1/2 cups instant brown rice
1 1/2 cups chicken broth
1/2 cup shredded Parmesan cheese
1/2 tsp dried parsley
1/2 tsp dried basil
half of a lemon
1/8 tsp black pepper

Cook the brown rice in the chicken broth, follow the directions on the box just replace water with broth. Once the rice is cooked stir in the Parmesan cheese, parsley, basil, black pepper and the juice from half a lemon. Serve right away. 

Tuesday, June 26, 2012

Pimento Cheese, Fried Green Tomato and Bacon Sandwich

There is this restaurant back home called Pawley's Front Porch.  It's good. So good in fact, that they have been on the Triple D (Diners, Drive-Ins and Dives).  It's a burger place but I always get this sandwich. Ugh, it's soooo good. I have to say my version was delicious but Pawley's has me beat with their Jalapeno Bacon and Cheddar Jalapeno Bread (which they don't always have).  Nevertheless this sandwich is the aw-some.

Fried Green Tomatoes (you just need 1 or 2 per sandwich depending on how big they are)
Pimento Cheese (I used Zoe's pimento cheese because Gray hates mayo and their's doesn't have it or if it does, it has very little)

Toast your bread.  Spread a nice layer of pimento cheese on the bread, top with fried green tomatoes and 4 strips of bacon.  Put in the oven for 1 or 2 minutes to the pimento cheese gets nice and melted. Eat right away.

This recipe was featured on Eat At Home Cooks Ingredient Spotlight for Tomatoes.

Monday, June 25, 2012

Fried Green Tomatoes

I grew up in the South. Actually, I lived in the South until a few months ago. Some might say I still live in the South but I promise you that I don't.  If you can't get sweet tea everywhere then it's not the South. That brings us to Fried Green Tomatoes, I grew up with these bad boys. And I adore them. I had never made them until the other night though.  After being very homesick last week, I needed some South back in my life so a special sandwich (which is coming tomorrow) was put on the menu and I needed to fry up some of these bad boys. I read about 5 different recipes and ended up making this up myself.

2 Green Tomatoes (sliced into half inch circles)
1/2 cup flour
1 tsp cajun seasoning
1/4 cup milk
1 egg
3/4 cup yellow cornmeal
canola oil

After slicing the tomatoes lay them on a paper towel and let them sit for several minutes. Heat oil over medium heat.  Season the tomatoes with salt. In one bowl place the flour and cajun seasoning, in a separate bowl place the milk and the egg, and in the last bowl place the cornmeal. Mix the flour and cajun seasoning together. Beat the egg and milk together.   Dip the tomato in the flour, then the egg mixture then the cornmeal.  Once the oil has heated to the desired temperature place the tomatoes in oil. Fry on each side for 3 to 5 minutes or until golden brown.  When they are done, place on a paper towel to drain.

This recipe was featured on Eat At Home Cooks Ingredient Spotlight for Tomatoes.

Monday, June 11, 2012

Three Cheese Baked Tortellini

Looking at this picture is making me crave this all over again. There is no doubt about it, we love tortellini in this family.  Add some spinach and a good sauce and we are set to go! This recipe is adapted from Amy's Cooking Adventures.

1 (9oz) package whole wheat three cheese tortellini
2 cups fresh spinach
1 cup homemade or jarred pasta sauce
4 oz cream cheese (softened)
1/4 cup grated parmesan cheese (divided)
1/4 cup lowfat milk
1/2 cup mozzarella cheese

Heat oven to 350. Bring water to a boil.  Cook pasta as directed. Meanwhile in a pot, combine the pasta sauce, cream cheese, 2 tablespoons of parmesan cheese and milk.  Cook until everything is melted and smooth.  Add the spinach and mix in. Once the pasta is done cooking add to the sauce, stir to coat and pour into a baking dish.  Top with mozzarella cheese and remaining parmesan cheese.  Bake for 15 to 25 minutes.