Southern summer suppers are so yummy! Fresh fruits and vegetables with a little chicken and/or corn bread and dinner is ready! We have been blessed with dear friends who have lovely gardens and they’ve shared their bounty with us. Putting to use the things we were given, this meal consisted of:
I love Fried Green Tomatoes. I got this recipe from my mom. They are really good; crispy with lots of batter. If you’re going to have something fried you might as well go all the way, right?
1 large egg
1/2 C buttermilk
1/2 C flour, divided
1/2 C cornmeal
1 t salt
1/2 t pepper
3 medium green tomatoes (Cut 1/3″ slices)
Combine egg and milk
Combine 1/4 C flour, cornmeal, salt & pepper in a shallow bowl.
Dredge tomato slices in seasoning 1/4 C flour; dip in egg mixture, & dredge in cornmeal mixture.
Pour oil to a depth of 1/4 – 1/2″ deep in skillet; heat to 375 degrees. Cook 2 minutes on each side or ’til golden. Drain on paper towels or racks. Sprinkle with salt.
|Oven-Fried Chicken Parmesan|
I love this chicken. The Parmesan coating on it is so good and it couldn’t be easier since it’s baked in the oven! This is a great main dish!
Oven-Fried Chicken Parmesan
1/2 Cup grated Parmesan cheese
1/4 C flour
1 tsp paprika
1/2 tsp salt
Dash of pepper
2-3 lb. cut up fryer
1 egg, slightly beaten
1 T milk
1/4 cup margarine, melted
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in baking dish; pour margarine over chicken. Bake at 350 degrees, 1 hour or until tender.
|Chocolate Chip Cookie Bowl|
This dessert was served to guests we had Thursday night. I baked chocolate chip cookies on the bottom of a muffin tin whose bottoms had been covered with foil. Use every other muffin cup so they won’t touch. Bake 9-10 minutes; let cool 10 minutes on tin. Remove and peel foil from dough (next time I might spray with cooking spray before baking). Cool, then fill with ice cream! Great summer treat!
That’s what’s been cooking in my kitchen…what have you been creating in yours?
From my parsonage kitchen,