Sad day. We went out and checked our melon, creamy white on the bottom so it was ready to eat!
Cut in to it and this is what we get:
I blended it up and made ice pops for the boy. He loved them! All in all, I guess it was a win. 🙂
We Are The Marshall’s
‘Tis the season for fried green tomatoes. My boss gave me about 6-7 green tomatoes and instead of letting them ripen, I decided to bread and freeze them until I was ready to eat them. Best. Decision. Ever.
Breading consisted of equal parts bread crumbs and corn meal with a little salt and pepper. Dip in egg, dip in batter. Place on sheet pan in freezer and then place in ziplock bag when frozen.
What makes this even better? When you are ready to fry them babies up, you don’t even have to thaw them out! Place them directly in your hot oil.
I served mine on toasted sourdough bread with thinly sliced purple onions and cilantro lime mayo.
Cilantro Lime Mayo
[For two sandwiches]
- Juice from 1/2 of a lime
- 4 tbsp mayo
- 1/4 cup chopped cilantro
Until the next tomato fries,
We Are The Marshall’s
Blue Apron has yet to disappoint me. This meal has to be by far the •easiest• that I have made over the last five or six weeks that I’ve been subscribed.
[Click Link Here for Recipe Card] —> P-Spicy-Korean-Chicken-Wings
Doesn’t that look just absolutely delicious?? Well, it was! When I say it was super easy, it was super easy, and surprisingly quick to make. The most work was tapping my fingers on the countertop waiting for the oven timer to go off while the chicken was roasting. Total time? Probably 40 minutes, and 30 of that was cook time for chicken. Tommy and I were both skeptical about the “Bok choy and rice cakes”, but it paired perfectly with the flavors of the chicken. Obviously this meal is kid friendly, at least my kid ate it! Rhett absolutely tore the rice cakes up! [I’m pretty sure he ate more than I did] Great meal! Two thumbs up! I keep raving on and on about Blue Apron, but I have yet to find a negative within this company. It truly is worth the experience.
Typically, when I think of eating a burger, I’m ordering it in the drive thru of McDonald’s or Sonic…that was until I was introduced to Blue Apron. [sign up here, you won’t regret it] Now, when I think of eating a burger, I think of all the options that there truly is to make a plain burger GREAT. The first burger I cooked with Blue Apron was beyond great, it was just downright DE-LISH! It was super easy to make [as is just about everything from BA], and tasted like it come from a super high dollar restaurant that I would never be able to afford. It was that one word… you know, GOURMET! I’m pretty sure the green tomato chow-chow was my favorite part of the entire burger – the mustard seed in it was fantastic and super tasty!
Yesterday’s thoughts: I just got home from work, it’s Monday, and what a “great” Monday it was. [You can insert sarcasm where you please.] I thawed chicken out last night in hopes that I would come up with something new to cook today. I’m all about throwing stuff together as long as it tastes good, quick and easy to make and doesn’t require me going to the store for additional ingredients. You know, I’m all about saving money and not throwing anything away, so I found some out of date [so far out of date I won’t even tell you how bad] crackers that I wanted to use. My inner Giada de Laurentiis came out on this meal. My husband was surprised at how well it tasted so I have included the recipe below. Try it out, add some other stale/out of date products if you like… Just kidding, I don’t advise you to use out of date products. I’m sure there is a reason these products have expiration dates, however I am very frugal and a rebel – dates don’t mean anything to me, unless it’s milk, I can’t do out of date milk. [Well, sometimes I can.]
Cheesy Crisp Chicken Casserole
1 lb. chicken [or however much you want to eat]
1 tbsp salt
1 tbsp pepper
Milk [just enough to cover chicken to soak]
Breadcrumbs [or in my case, I used crackers with pretzels on the flip-side that I put in the food processor]
1 tbsp Tony’s Creole [add to breadcrumbs]
Shredded Cheese [about 1 cup…ish]
For Chicken Sauce:
1 can cream of chicken
1 tbsp butter
2 tbsp mayo
1 tbsp milk
- Preheat oven to 400.
- Soak chicken in milk for about 5 minutes – don’t ask me why because I don’t know why. Ha!
- After soaking, cover chicken in breadcrumbs.
- Place in casserole pan, or whatever deeper pan that fits the chicken.
- Cover with shredded cheese.
- Add salt and pepper. [more or less to taste]
- Add some of the milk that you soaked the chicken in, you kind of have to eyeball it. You don’t want it all to float, but just enough to make it ALMOST soggy. I would guess about 1/4 cup. [I don’t like to measure things]
- Cover with tin foil & bake at 400 for about 25 minutes.
- Take off tin foil and place back in oven for about 5 minutes.
- Change setting to broil [while chicken is still in oven] and broil for 5 more minutes. [watch this, cheese may burn]
- Remove and let cool before eating.
While the chicken is in the oven, you can make your chicken sauce.
Chicken Sauce Directions:
Mix can of Cream of Chicken, butter, mayo and milk in sauce pan until heated through. [easy right?]
To Plate: Place a piece of chicken on plate [we put it on a bed of boxed stuffing] and add the chicken sauce on top.
Tasty, easy and CHEAP. Score!
Note: This recipe is great with a side of boxed stuffing and homemade mashed potatoes with skins.
One of the things Tommy and I do together that we truly enjoy is cooking. It normally consists of me cooking and Tommy sitting at the bar while we converse about our days, the food, life, whatever comes to mind. Closeness and communication are some of the things that keeps us together and will keep our marriage successful. These are our times and We are The Marshall’s.