Green Bean Bundles

I found this recipe, made a few changes and now have a favorite  for special occasions and holidays. They are delicious but simple to make and can be prepped the day before, which for me, makes for a perfect dish!

Ingredients:

1 1/2 lbs. fresh green beans, trimmed

1/2 cup butter

1 teaspoon brown sugar

2 garlic cloves, minced

1/4 teaspoon salt

bacon, cut in half

Wash and trim beans. Fill a large saucepan with water and bring to a boil. Add beans to boiling water and boil for 3-4 minutes. Drain beans and rinse with cold water. Pat dry. Preheat oven to 375 degrees.

 Place butter in a casserole dish and melt, either in the microwave or oven, add brown sugar, garlic and salt, mix. Take 6-8 green beans and  tightly wrap with bacon, (a toothpick can be used to secure bacon, just remember to take them out before serving) place in casserole dish. I don't use toothpicks but place the bundles close together in dish. Bake for 30-45 minutes, rotate bundles every 15 minutes, bake until bacon is cooked and beans look wrinkled. Serves 6-8. 

I will be sharing this recipe to these blog parties:

Made by you Monday's

Frugal Friday

Gluten Free Wednesday

Allergy Free Wednesday

Full Plate Thursday

Foodie Friday

Creative Bloggers Party & Hop

Mom's Test Meal Mondays

Wow us Wednesday

Recipe Sharing Monday

Tempt my Tummy Tuesday

Grilled Okra

No matter how hot and dry our summer is in Oklahoma, okra continues to produce. This year is no exception, so with the abundance my husband suggested I grill it, similar to grilling jalapenos. They turned out very tasty and make a great accompaniment to other summer grilling meals.

 Ingredients:

Fresh Okra

Jalapeno Peppers

Garlic Powder

Cream Cheese

Bacon

Toothpicks

For my filling  I used chive and onion cream cheese, added garlic powder and finely chopped jalapeno peppers. The flavoring of the cream cheese is a personal preference.

Wash and cut your okra in half.  

 Carefully remove the inside membrane and seeds.

Fill the halves of your okra with your cream cheese mixture.

 Place your halves together, wrap a 1/2 a slice of bacon around the okra and secure with a toothpick. Try to cover as much of the okra as you can with the bacon. Grill for 6-10 minutes, turning often. Watch carefully and don't let your bacon burn.
 Some of your cream cheese will escape.

 Let cool, pull the toothpicks and enjoy.

 I am sharing this recipe to these blog parties:

Made by You Monday's

Wow us Wednesday

Frugal Friday

Weekend Wander

Foodie Friday

Full Plate Thursday

Recipe Sharing Monday

Mouthwatering Monday's
Gluten Free Wednesday's
Allergy-Free Wednesday's
Mom;s test meal Monday's

Green Tomatoes Fried/Pie/Cake

With the cooler temperatures our tomato plants have a lot of blooms but won't produce any more tomatoes and the tomatoes we have won't ripen. So it is time to clear out the garden and till it for the winter. I pick all the green tomatoes to use in several different ways. Fried green tomatoes is our favorite, but I have also tried Green Tomato Pie and Cake. You can find pictures of both below. The pie does not taste like tomatoes but a little like apple pie. You would never guess that green tomatoes are in the cake and it is also good.
My daughter posted both of these on her blog,  From My Tiny Kitchen,  last year and you can find the full recipes there.


Fried Green Tomatoes

Wash the tomatoes off. Slice thin, I use my mandolin. Salt and pepper the slices.  Mix an egg and milk and place your tomatoes in the mixture. Mix flour and cornmeal, I use 1/3 part cornmeal to 2/3 part flour and add salt, pepper, onion and garlic powder and a little bit of sugar. Seasoning is a personal choice, this is what my family likes. Coat your tomatoes and shake off excess flour.

Either fry them in a cast iron skillet or a deep fryer. I have done both but this time I used my deep fryer because I was also frying catfish.  

Green Tomato Cake
http://frommytinykitchen.blogspot.com/2009/11/green-tomato-cake.html

Green Tomato Pie

http://frommytinykitchen.blogspot.com/2009/11/green-tomato-pie.html

I will be posting this to Gold Star Wednesday, Tempt my Tummy Tuesday, Mommy's Kitchen and Foodie Friday.

OKRA: History and Southern Fried

Okra has the most beautiful bloom in our garden!

 It is related to cotton, hollyhock and hibiscus.  It loves drought,  sun and heat so, of course, it does great here in Oklahoma.  It is even part of Oklahoma's official state meal!!

Okra originated in Africa and was brought to America by African slaves. Thomas Jefferson listed it  being grown at his home in Virginia in 1781. 

Okra has vitamin C and A, B complex, iron and calcium. The seeds can be toasted and ground and used as a coffee substitute and an edible oil can be made from ripen seeds.

  The downside to okra is that the leaves and pods are covered with tiny spines that make you itch while picking it. The best thing to do is wear long sleeves and gloves. My theory growing up is that I wouldn't eat okra so therefore I should have to pick it. My parents did not agree with my theory and I still had to pick it. Now I pick it every 2-3 days for several months during the summer. Pods should be picked when they are 3-5 inches long. If it gets to big it becomes tough and stringy.

There are so many ways to prepare okra, once you start listing the ways you sound like you should be in the movie Forrest Gump. Pickled, boiled, cut up and put in soups or gumbo, but my favorite is fried.

I don't have an exact recipe for frying okra. It depends how many people  and how hungry we are to how much I prepare.  It is always a guess and one that usually turns out okay. Cut your okra in 1/4 to 1/2 inch slices, salt and pepper.  Add chopped onion.  Add a beaten egg, a little milk and mix.

 I add 2 to 1 of flour and cornmeal, more flour than cornmeal.

A cast iron skillet is the best way to fry okra. Pour a generous about of oil in your skillet and let it get hot but, not smoking. Slowly add your okra, salt and pepper again. Turning it  when it becomes brown and crisp, try not to flip it too often.

Let it drain on paper towels. It is the perfect side dish for so many meals.
I will be posting this to these blog parties:
Made by You Monday
Recipe Sharing Monday
Creative Blogger's Party & Hop
Foodie Friday
Frugal Friday
Full Plate Thursday

Eggplant Parmesan (regular/gluten free)

I have wanted to make Eggplant Parmesan for a long time. Using  2-3 different recipes I pulled things from each and adapted them to my own recipe. My husband doesn't like the taste of parmesan so the name is in theory only. The result was very tasty. My husband and son were skeptical to say the least but I know when a recipe is a winner when they ask for seconds.

Choose an eggplant that isn't too big in diameter. Slice eggplant 1/4"-1/2" slices, salt and let sit for 15-30 minutes, pat dry.  Mix 1 egg and 2 tablespoons milk, dip eggplant in egg mixture and then in Italian bread crumbs, fry in oil until golden brown on each side. Drain on paper towels.

To make this gluten-free  use 4 cups of  crushed Corn Chex with 2 teaspoons Italian seasoning instead of flour to coat the eggplant. The Chex does soak up the oil while frying, more oil may need to be added.

Marinara Sauce
1/2 cup chopped onion
1 tablespoon minced garlic
Saute in 2-3 tablespoons olive oil until tender.
Add:
 28 oz diced tomatoes
1 teaspoon oregano
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon salt
Bring to a boil and simmer 30 minutes.

Remove bay leaf and put sauce in blender, blend until large chunks are gone.

In 9x12 casserole dish, layer sauce, grated mozarella cheese and eggplant, repeat ending with cheese. Bake 350 degrees for 20 minutes or until cheese is melted and sauce bubbles.

I will sharing this recipe on:
Tempt My Tummy Tuesday
Made by You Monday
Creative Blogger's Party & Hop
Recipe Sharing Monday
Foodie Friday
Frugal Friday