Tag Archives: tomato

Summer 2010

I just thought I’d share some pictures of my summer.  Most of these were taken with my cell phone camera, so please forgive the quality.

Hope you’ve had a great summer!

My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.

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(Click on the pictures to enlarge.)

My hubby went fishing this morning.

Chicken Fried Steak and Gravy

My great-nephew enjoys the pool.

Homemade Pizza on a Low Carb Tortilla

The Pool on a beautiful day!

Purple Hull Peas from my garden

Purple Hull peas on my plate.

This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.

My daughter’s cat, Angel, goes to the garden with me every day.

Pretty pepper plant.

Fresh green beans.

Fresh tomato on toasted sour dough bread sammie.

A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home.  I don’t know how she does it!

Another cake by Jada.

(Hopefully someday to be called The Cakery Boutique.)

Chicken Club Ring

Ribs…

Our family made a trip to Lambert’s in Sikeston, Mo.  They are famously called “The Home of the Throwed Rolls”.  When you raise your hand, they’ll throw you a hot yeast roll.  The food is wonderful!

I hope you’ve enjoyed this glimpse of my summer.

I hope to be back soon with some great low carb recipes and stories that warm the heart.  Come back soon!

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Simple Suppers

Sometimes some of the best suppers come from the hands of friends and family.

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Fried Pork Tenderloin, fresh from the H Farms in Kentucky and courtesy of my dear sister-in-law, Dorothy.  We never leave Dorothy’s without a cooler packed with meat and jars of home-canned greenbeans and vegetable soup. 

tenderloin

Longing for simplicity and lacking in time, I decided to fry the fresh pork tenderloin for supper.  It’s supper in the South, you know.  Dinner is at noon.  😀

The tomatoes are from my father’s garden.  He delivered those to me at work, along with a large bag of sweet bell peppers.  I will slice and freeze most of those for future use. 

To complete the simple meal, I threw together some drop biscuits using a pre-made baking mix.  My girls seem to think that drop biscuits are a gourmet treat.   Gone are the days of actually rolling the dough.  Those are just plain biscuits!  Whatever they want to think.  Drop biscuits are so easy, I don’t think I’ll explain the difference to them just yet.

Cheesy Potato Pie

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This pie is a result of a “clean out the fridge” night.

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Cheesy Potato Pie
3 lb.  potatoes, peeled & sliced
3/4 stick butter
2 Roma tomatoes, diced
1/2 c. cream
2 eggs
1/2 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
1/2cup mozzerella, grated
2 tbsp. Parmesan cheese, grated
2  tbsp. bread crumbs
2 tbsp. butter, cut in pieces
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Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Place in buttered pie dish. Dot with butter.  Top with diced tomatoes.  Mix cream, eggs, salt, and pepper.  Add onions. Spoon mixture over potato slices.  Spread evenly. Cover with cheeses and crumb mixture and dot with butter.  Bake at 350 degrees for 45 minutes.

Vegetable Beef Soup with Southern Cornbread

soup

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!

Squash Aussie Fries with Spicy Ranch

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I was really wanting some of Outback’s Aussie Fries and had some fresh yellow squash. Here’s what I came up with…

I didn’t measure anything.
Squash “Aussie Fries”

Long neck yellow squash (or might use  zucchini)
cheddar cheese, shredded
bacon, cooked and chopped
Olive oil, salt, & pepper (plus other spices to your taste)

Cut squash lengthwise into fry shaped pieces
In a cast iron skillet, heat some light olive oil.  Cook fries on all sides until lightly browned.  Remove from skillet and place in oven proof baking dish.
Sprinkle with shredded cheese and bacon pieces.
Heat in oven until cheese is melted.

Serve with Spicy Ranch Dip or make your own by adding 1 tablespoon of cayenne to your own ranch dip recipe.