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. 

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)
Bacon
Bread

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.

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
salt

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.

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. 

Ranch Chicken Tacos

We had these last night and they were awesome.  I was unsure about what the hubs was going to think because he likes ranch flavoring, like when i use the packet but HATES ranch dressing, mainly because he hates mayo.  Well he ended up really enjoying them as did I.  This recipe is from Do You Smell That?  This recipe was just enough for the two of us so if you have more than two people I would double it!

2 Chicken Breast
1/2 Packet of Taco Seasoning
1 Tbsp Olive Oil
1 Tbsp Ranch Dressing
Taco Shells
Toppings: Cheese, Sour Cream, Tomato, Lettuce, Avocado, Etc.

Heat the oil in a skillet over medium heat.  Meanwhile cut the chicken breast into small chunks.  Saute the chicken in the oil.  Once the chicken is cooked through add the taco seasoning and cook until the chicken is well coated with the seasoning.  Turn down the heat and stir in the ranch dressing.  Let that stand for 3 or 4 minutes.  Fix your tacos and enjoy! 

Strawberry Shortcake Pancakes

When I saw these on Cooking with Cristine I knew I wanted to make them right away!  What a perfect summery treat.  I made these for dinner one night and Gray and I both really enjoyed them.  Perfectly topped with some freshly made homemade whip cream and fresh cut strawberries.

1 1/2 cups flour
2 1/2 tbsp sugar
3/4 tsp salt
2 tsp baking powder
1 egg
1 1/2 cups buttermilk
3 tbsp oil
1/2 tsp vanilla extract
1/2 tsp almond extract
 Sliced Strawberries
Homemade Whipped Cream

In a mixing bowl combine flour, sugar, salt and baking powder. In a separate mixing bowl combine the buttermilk, egg, oil, and extracts.  Mix the wet ingredients into the dry.  Heat a pan over medium low heat and cook pancakes until done. Top with whipped cream and strawberries.

Cheesy Chicken and Rice Casserole

Oh this one, this one is a keeper.  I was a bit unsure about it but I have no idea why. Easy, yummy, filling, not a lot of dishes to clean.  Really you can't go wrong if you fix this for dinner.  I actually cut the recipe in half since there were only two of us and it was more than enough rice!  If you are feeding a family of 4 or 5 this should be plenty of rice for your family! The recipe is from Favorite Family Recipes.

4-6 boneless skinless chicken breast
2 c. uncooked brown rice
1 1/2 c. shredded cheddar cheese (divided)
1/2 tsp. salt
1 tsp. pepper
 2 cans cream of chicken soup
3 cups water
1 envelope Lipton Onion Soup Mix

Heat oven to 350.  Place rice in the bottom of a 9x13 baking dish.  Top with 1 cup of cheese, salt and pepper. Place chicken breast on top, then pour the cream of chicken soup over the chicken and rice. Pour water over that then sprinkle the onion soup mix over the top.  Bake uncovered for 1 hour and 45 minutes, checking after 1 hour to see if more water is needed to stay moist. Remove from oven and sprinkle with remaining 1/2 cup of cheese. 

Easy Biscuit Pizzas

I'm the worst at eating lunch. I snack instead which isn't good. I am trying to be better about fixing a real lunch and this recipe has come in nice and handy.  It's perfect with a little salad on the side.  In fact, as I type this they are in the oven.  These little pizzas would be perfect for kiddos too! I would totally feed these to my little guy, except he doesn't eat cheese.  They would be great for easy lunches this summer.  This recipe was inspired this recipe at Miss in the Kitchen.

1 Can of Pillsbury Jr. Biscuits
Pizza Sauce
Mozzarella Cheese
Toppings (pepperoni, mushrooms, onion, olives, ham, etc.)

Heat oven to 400.  Open the can of biscuits and flat each biscuit either by hand or with rolling pin.  Place on a greased cookie sheet and bake until starting to brown.  Remove from oven and top with sauce, cheese and toppings.  Place back in the oven for 3 to 4 minutes.  To finish, flip the oven to broil and remove when cheese gets bubbly. Let cool for several minutes then serve. 

Stuffing Topped Pork Chops

This is another recipe that has been waiting to post for a while!  For some time I had such a hard time figuring out how to cook good pork chops, thankfully I have recently found a few good recipes for them and this is one.  It sort of reminded me of Swiss Chicken but without the cheese and with pork chops.  Either way this recipe from Life as a Lofthouse but I did make several changes to it.

4-6 boneless pork chops (around 3/4 inch thick)
1 pack chicken stuffing mix
salt, pepper and onion powder
1 tbsp olive oil
1 can cream of mushroom soup
1/3 cup milk
1/2 cup butter (melted)

Heat oven to 350. Season the pork chops with salt, pepper and onion powder.  Heat oil over medium in a pan and sear the chops for 1 to 2 minutes on each side then place in a baking dish  In a mixing bowl mix together the cream of mushroom and milk, pour over the pork chops.  Mix together the stuffing and melted butter.  Put the stuffing mixture on top of the pork chops.  Bake for 35 to 40 minutes.

Coconut Banana Muffins

I'm finally getting around to posting these little treats!  It was so hot and felt just like summer when I made them so I needed a yummy summery treat.  These were great.  I sent half of them to work with G and he came back with rave reviews! This recipe is from DIY Du Jour.

1 1/4 cups of mashed banana (about 3 bananas)
1/2 cup shredded coconut (and more for the top)
1 1/8 cups of sugar
2 1/2 cups of all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 eggs
4 tbsp unsalted butter (melted and cooled)
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Heat oven to 425. Line the muffin tin with liners.  Whisk together flour, baking powder and salt in a large bowl and set aside. In a separate large bowl mix together, sugar, eggs, butter, vegetable oil, buttermilk and vanilla extract.  Combine the egg mixture, coconut, banana and flour mixture.  Just mix until combined.  Evenly distribute the batter into the muffins liners.  Tops with shredded coconut then sprinkle with a bit of sugar.  Bake for 17 to 19 minute.  Let cool for 3 to 5 minute then transfer to a wire rack.