Fried Tomatoes

 This is great for supper, a get together or anytime.

I’ve used roma tomatoes, but you can you use what firm tomatoes you prefer too.

4 Roma tomatoes

1 - 1 1/4 c. flour
1 - 2 eggs
2 -  3 T. oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. each: paprika, dried parsley, granulated garlic

Pinch each: turmeric, red pepper flakes 

In a bowl crack 1 egg, half of salt, pepper. 

Beat with a fork to mix.

Rinse tomatoes, pat dry with a paper towel.

Cut tomatoes into slices.

In a bowl combine flour, the rest of salt, pepper, herbs and spices.

Dredge tomatoes on both sides with the egg.

Dredge tomatoes lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook tomatoes in batches on one side for 3 - 5 minutes.

Flip over and cook tomatoes on other side for 3 - 5 minutes or until golden brown.

Remove tomatoes from pan and place on a paper towel lined plate.

Serves 4.

Simply Gazpacho

Gazpacho is a vegetable soup that is made with fresh tomatoes. 

I used canned diced tomatoes, but you can use fresh tomatoes if desired instead.

 Enjoy!

4 c. diced tomatoes
1 clove garlic (crushed and chopped)
1/4 tsp. pepper
1/8 - 1/4 tsp. salt (optional)
1/2 cucumber chopped
1/ 8 c. green onion chopped
1 each: roma tomato chopped, onion choppef, bell pepper chopped
1/2 tsp. diced jalapeno pepper (optional)

1/8 - 1/4 c. olive oil

1 T. red wine vinegar

Time, cut cucumber in half lengthwise, chop and place in blender. 

Rinse, prepare remaining vegetables and add to blender too. 

Open up canned tomatoes, add to vegetables. 

Add vinegar to blender.

Turn on blender to purée for 15 - 20 sec or until blended.

Remove lid from blender, add oil.

 Blend soup for 15 - 20 seconds more until smooth.

Pour soup into a clean serving bowl and chill in refrigerator until ready to serve.

Makes 4 servings.

Jam Sandwich

Prayers, thoughts, peace, love for Great Britain.

This recipe is inspired by and in tribute to Her Majesty Queen Elizabeth 2.

This is perfect for a quick breakfast, teatime or anytime.

This was one of her favorites. 

8 slices of bread

2 T. butter

1/4 c. jam

Place 2 pieces of bread in toaster, toast bread.

Remove bread from toaster and butter 1 side of the bread.

Spread jam on 1 piece of toast and place the other piece of bread buttered side down on top of jam.

Cut sandwich into 4ths.

Repeat process with remaining slices of bread.

Serves 4.

Recipe To Help Mississippi

 Access to clean safe water is a right.

Prayers, thoughts, peace for everybody dealing with the aftermath of the flooding and water crisis in Mississippi.

The flooding in Mississippi devastated many and left Jackson residents with no access to clean safe water.

On the left side of the website are links to charities that are helping families.

Whatever you can do to help will be greatly appreciated. 

Thank you for helping.

Honey Yogurt

This is perfect for breakfast, an after school snack or anytime. 

4 c. (1 container) plain low-fat Greek yogurt

1/2 - 2 T. honey

1/4 - 1/2 tsp. vanilla extract

1 c. fresh blueberries

In a mixing bowl combine yogurt, honey, vanilla. Stir with clean fork to mix. 

Cover bowl with plastic wrap and place in refrigerator until ready to serve. 

To serve:

You can spoon yogurt into bowls and top yogurt with berries.

Serves 4.

Greek Salad

 This salad is perfect for late summer or anytime.

1 medium head romaine lettuce, torn
1/2 c. each; sliced cucumber, chopped red onion, chopped tomatoes, pitted olives

1/4 c. sliced beets 

1 - 2 oz. feta cheese, chopped

Rinse lettuce under water and dry with clean dish towel, set aside. 

You can even use a salad spinner to dry lettuce, if desired. 

 Rinse tomatoes and cucumbers.

Peel, rinse onions.

Chop vegetables and feta cheese. 

Open can of beets, drain and set aside.

Combine lettuce, vegetables into a salad bowl.

Pitt olives if needed, set aside.

Arrange beets olives, cheese on salad, toss.

Refrigerate until ready to serve.

Serves 4- 6

Poached Perch

 This is perfect for a summer dinner or anytime.

1 lb. perch fillets

1/4 tsp. each: salt, pepper

1/2 c. each: white wine, water

1/4 c. shallots

1 - 2 T. each: butter, oil

1 clove, garlic crushed, chopped

Peel, rinse, chop shallots.

Peel, rinse, crush, chop garlic.

Preheat skillet to medium high heat, lower heat to medium low, add oil and butter.

Add perch and cook on 1 side for a few minutes.

Flip fish over and cook on other side for a few minutes more.

Transfer fish to a clean dish.

Add wine, water, salt, pepper, garlic to the skillet. 

Carefully add perch back to the skillet and simmer for 10 minutes or until perch is cooked.

Remove perch from liquid with a slotted spoon or spatula and place on a clean serving dish.

Reduce heat and let liquid reduce for a few minutes.

Drizzle liquid with a clean spoon over perch.

Serves 4.