Fried Green Tomatoes (in the oven!)

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We love fried green tomatoes at our house! I hear so many people say they’ve never tried them and I am just shocked. Ha! It must be a southern thing, but I just thought everyone had the opportunity to try them growing up. Either way, I think everyone should try them!


3 medium green tomatoes, sliced. (I always find mine at our local farmer’s market.)

Cooking spray (we use olive oil spray)

Olive oil


1 cup of milk

1 egg (large, small, brown, whatever. We get ours from my mom so they’re pretty farm fresh and luck of the draw šŸ˜‰ )

Salt/pepper to taste if you prefer. Sometimes I do not add anything extra.

Baking sheet

**TIP: Slice your tomatoes thick. If sliced too thin, they’ll cook like a green tomato chip because they’ll completely dry out faster.


Lightly spray your baking sheet and preheat your oven to 350.

Set that aside.

In a small bowl beat egg and milk together.

In a container with a lid or ziploc bag, add your cornmeal and any seasonings to taste.

Place each slice into the milk/egg mixture, then place it into your cornmeal container.

Once you have about 5 or 6 pieces in the cornmeal, close the lid and shake. Shake it a lot to make sure the pieces are truly covered. You can check and make sure, and manually turn them over if needed. (Unless you peeled the skin from each slice, there more than likely will not be flour on the edges. They will turn out fine.)

Then place each slice on the baking sheet. You can space them closer together if you have more slices.

Repeat until all of your slices are on the baking sheet.

Take your olive oil and drizzle across all of the slices. (Add salt and pepper here if you want to.)

Bake for 15 minutes in the oven.

Take a fork and turn every slice over, drizzle olive oil on the slices, and bake again for another 20 minutes.

Let them cool before serving.


This is such a perfect recipe to stick in the oven and be able to continue preparing the rest of your meal.

***You can also use squash and the same recipe to get oven fried squash! šŸ™‚

Fried Green Tomatoes

As you can tell, one was snatched off of the tray a little early. šŸ˜‰




Southern Mom Life’s {Easy} Homemade Chicken Salad


We love chicken salad around our house. There are a few restaurants where I LOVE to pick it up for lunch, but we like to throw some together at home for quick sandwiches every now and then. We have done a homemade recipe where we boiled our chicken; however, when we decide last minute or find ourselves in a time crunch, it is great to have some cooked chicken on hand. (Explains why this recipe is called Easy Homemade Chicken Salad.)

****SIDE NOTE: I noticed when putting this post together that we buy a lot of Wal-Mart’s brand “Great Value”. That is probably because I am such a cheap-o when it comes to grocery shopping. Groceries are so expensive, you almost have to be! You will notice almost everything in this recipe is Great Value brand, ha! Maybe I should have named it “frugal and easy.” šŸ˜‰



  1. (2) Cans of cooked chicken breast (I usually buy sodium free as well)
  2. Mayonnaise
  3. Mustard
  4. Pickles
  5. (1) Celery stalk
  6. (3) Boiled Eggs (We used fresh farm eggs from my Mom’s house)
  7. Freshly sliced tomato (For adding to the sandwiches šŸ™‚ )


chicken salad 4

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Chicken Salad 1

Dump the chicken, chopped celery, and chopped pickles into the bowl and add a little mustard.

chicken salad 2

Mix it all up. And if you prefer it like I do, “chop” the chicken while you’re at it.

chicken salad 3

Next, add your mayo. I apologize, I do not have a measurement. Our kitchen is more of a measure-by-taste kind of kitchen for some things. šŸ˜‰

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By now your boiled eggs should be cool, so chop them up and blend them in with a spoon. This should help absorb some of the creaminess. Also, if it is still too sweet… try adding a little extra mustard. If it is somehow not sweet enough, my mom has added less than a teaspoon of sugar to hers before.

This usually makes enough for 5 or 6 sandwiches! Definitely enough for a summer weekend lunch plus leftovers for Monday at work. I love easy and light recipes during summer when it is so hot and humid!

Bacon and Coconut Oil

I posted a while back about how I had joined the band wagon for Coconut Oil. Even though I have been using it over the last few months, I am still learning and finding new ways to supplement it for cooking oils, butter, etc.

This past weekend, our daughter spent the night with my mother. So, Saturday morning we were able to sleep late and get up to fix breakfast just when we wanted to. Not the moment the sun peeped through the blinds, which to our daughter translates as “time to get up!” (I have seriously considered black out panels on every window in the house.)

Once we finally rolled out of bed and decided to join the functioning world, I decided I had a good morning to cook us a big meal to enjoy together. What weekend breakfast would be complete without unhealthy bacon?? šŸ˜‰

I opened the cabinet and was about to grab the olive oil (I know it is healthier than canola or vegetable oil), but it just hit me that I had never tried to fry much with coconut oil. Hm.. that’s EVEN healthier. I gave it a shot. It took about 3 tablespoons, but it cooked the bacon great! No turning brown once the grease was too hot. AND once it was removed from the skillet and placed in the plate, there was not excessive grease that would make your stomach turn for days. I have always loved bacon, grease and all! Now, however, I feel a lot better about eating it and will hopefully manage to live a little longer. šŸ˜€


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Here is what the coconut oil looked like cooking the bacon. Sorry, there’s no “after” picture. I’m still new at this blog-about-what-I-do-in-the-kitchen thing since there’s usually not much to blog about. Ha!

I always purchase our coconut oil at Wal-Mart for $5.98! It is 30 oz and usually lasts a month or two. Depends on what kind of cooking I’m up to lately. You can find out the look here.

Where do you find your coconut oil? Have new ways to cook with it? Share them with me!

Birthday Bucketlist: Try a new Food


Okay, is it fair to put a quiche in here as “try a new food”? I mean, I have tried everything used in the quiche I’ve tried lately, just never together and never as a quiche. Like the ham and Swiss or the spinach and mushroom. I’ve decided though, a quiche itself was new for me. And it was A-Ma-ZING! A local bakery offers a quiche of the day which comes with a hot fluffy crescent roll and a “taste of fall salad.” I may or may not have had the quiche special twice in one week. If you are ever in the Decatur area, find All Wright Bakery during the week before 2 p.m. and try their Quiche Special!

swiss-chard-quicheThis is not my exact dish, but it is exactly what my mushroom and swiss quiche looked like when I picked it up.


For the record (and in displaying my southern ignorance in all its glory).. I learned after eating this that it was pronounced “euro” NOT guy-roe. HA. Regardless, I love them. A new restaurant has opened up one street over from where I work. I have never tried Greek food and this was a great first impression. A gyro consists of meat that is roasted over a vertical spit. I could actually see this in the restaurant I visited. I found that interesting and cool enough. I went pretty basic with the first visit, just to be on the safe side. I did not want to end up hating it and have to buy lunch twice. Everything was great. I even loved the sauce they provide, even though I ate it with the fries and it might have possibly been intended for the gyro.


52313383eca59.preview-300This is the Gyro Uno location in Decatur, AL now!


I saved this one for last because I didn’t want to scare you away. Ha. Man of the House is very self sufficient and likes to use a pellet gun to shoot rabbits, dove, etc. (He also hunts, fishes, and bowfishes.) I made the mistake of letting him know that I had NEVER eaten rabbit. I’m not sure it had ever became an option during my childhood? We always had deer meat, or venison, plus store bought chicken and our own beef and pork. I wasn’t sure how I felt about eating an animal close enough to the ground to be similar to the rodent family. Okay, kidding, I do not consider rabbits a part of the rodent family, but still. We have cooked rabbit for dinner as of last night. I had printed 4 different recipe choices so that we could decide what we really preferred. Man of the House wanted Rabbit Stew, but I just couldn’t go for stringy rabbit the first time. We used a recipe that had the fewest ingredients. 1 whole rabbit, 1/3 cup of honey, mustard, salt, pepper, butter. (I substituted the butter with Coconut Oil so that it wouldn’t be so greasy.) We added extras of both the honey and mustard until the sauce tasted how we wanted. It baked for an hour at 350 degrees. I’ll admit, I was too much of a chicken to try one of the thighs. But I did eat a piece of the tenderloin and it was alright. Not my favorite dish ever, just reminded me of dark meat chicken. It just felt so thick trying to chew it up, or maybe that was me being paranoid. Either way, I definitely tried a new food with this dish! And can attest to the fact that if something gets real crazy here in America, I will not starve. Unless the rabbits are all gone. Not sure where I could go from there. Ha!

First Ever Rabbit REcipe

So, I am just trucking right along marking things off of my Birthday Bucket List. Yay me!

How about you? Are you getting some yearly Bucket List things done now that we are a quarter of a way into 2014? Are you trying new foods as well? Share them with me so that I can try them as well if I have yet to do so!

Ways to use Kale: Lasagna Soup

Lately I have been trying to eat more greens and healthy foods. I have learned within the last year that I have a type of anemia where I do not absorb enough B12 from an every day diet, causing me to have a B12 deficiency. I do give myself a B12 shot monthly, but I am trying to make a point to eat more foods that naturally have B12 and other vitamins. So I have chosen Kale as a new green to begin adding to food and recipes.

I got the original version of this recipe from I really am just starting out in my cooking adventures, so I do not have an arsenal of recipes already. Working on that, though. (:

Here is my modified version, and how I made it work for us.


  • 1 Tablespoon Olive Oil (or more. I used more. Don’t have an exact measurement.)
  • 4 Small Cloves of Garlic, minced
  • 1 Green Pepper, diced
  • 1/2 teaspoon oregano, chopped
  • 1 teaspoon parsley, chopped
  • 1 1/2 teaspoon basil, chopped
  • 1 Lb Ground Beef
  • Beef Broth (32 oz)
  • 1/2 Cup Ricotta
  • 1 Tablespoon Brown Sugar
  • 1 Can Diced Tomatoes, 28 oz
  • 2 Cups Broken Lasagna Noodles
  • 1 Cup Mozarella Cheese, shredded
  • Kale: just shred by hand an amount you prefer to be in the soup.


  1. In a heavy bottomed pot, over medium high heat, add the olive oil until it just starts to shimmer. Add the garlic, stirring as you add it and cook for a few seconds. Turn the heat down to medium and stir occasionally, about 3-5 minutes. Add the green pepper, oregano, parsley and basil. Stir to combine and let cook for one minute.
  2. Add the ground beef and cook until browned and no longer raw. I started adding kale here. Add the beef broth and ricotta, whisking to break up the ricotta and help it to melt into the soup. Add the brown sugar, tomatoes, stirring to combine. I let it simmer for about 30 minutes.
  3. The last 15 minutes add the broken lasagna noodles and cook until tender.
  4. Place the soup in oven safe bowls or soup mugs and top with cheese. (I used my small Corning Ware bowls.)
  5. Heat the broiler to high heat and place the soup in the oven. Once the cheese is golden and melted remove from the oven and serve with warm bread.


Here is after adding the beef broth, kale and ricotta cheese. I promise, it turns out better (;

lasagna soup

Here is the final product. I believe I could’ve left it in to brown a little longer on the cheese so that it would have looked more like lasagna, but I loved the cheese just like this. And I loved using the small serving bowls from our Corning Ware set because they came with lids and I could prepare a few additional individual servings to take to work for lunch.

This actually turned out amazing! If you would like to try the original recipe, you can find it at Oh Sweet Basil!

She has tons of amazing recipes available.

Do you already use Kale a lot? What are some ways you incorporate it into your daily diet?

Have any recipes you’d like to share? (;

Learning to NOT Make Dinner from a Box

Over the last year and a half, we have fallen into this terrible habit of cooking something out of a box with directions and everything preserved in small packages. For example: the first full year that we lived together in our own apartment (when Khloe was thankfully still young enough to be eating baby food) we cooked and ate every version of Hamburger Helper and Chicken Helper available. Oh, and spaghetti. We ate A LOT of spaghetti. I am not putting down Hamburger Helper or spaghetti meals, obviously we aren’t the only family to purchase them or the companies would have already went under. Ha! BUT I was so tired of feeling like we always ate the same things, and never anything truly healthy. FYI: browned hamburger meat and packages full of preservatives are not much more healthy than fast food in my opinion but what can I say, we were young and broke and this was a new experience for us.

Now I do want to make this clear, this is not a rant about eating truly wholesome, pesticide-free, antibiotic-free, whatever-else-you-want-to-claim-is-dangerous-free foods, etc. This is just my adventure in attempting to provide our family with varieties, albeit sometimes more healthy, and definitely a more flavorful menu.

**Corn ChowderĀ  This inspiration came from Myra over at She is always cooking up something amazing and I definitely have acknowledged my lack of baking/cooking expertise since following her blog. Haha! This just sounded good from the recipe, but turned out amazing!! And the man of the house was happy it was a soup recipe that actually called for meat and “substance” as he called it. (:

**Easy Crock Pot Potato Soup This recipe actually came from a close friend of mine. She is a busy mom with 4 kids (two sets of twins!) who works a full time job outside of the home, so I think she knew I would love any recipe with the word EASY in the title. I had to try it out when she recommended it.


  • 1 30 oz. bag of frozen, shredded hash browns
  • 3 14 oz. cans of chicken broth
  • 1 can of cream of chicken soup
  • 1/2 cup onion, chopped
  • 1/4 tsp. ground pepper
  • 1 8 oz. package cream cheese
  • bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions: Combine everything (except cream cheese) in your crock pot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese and cook until thoroughly melted.

Side Note: From experience, definitely make sure ALL of the cream cheese is completely melted. We’ve made this a few times now and definitely have made one set that didn’t get melted completely……

**Taco Soup This also came from Myra at My Blessed Life. I cooked this earlier in the week.. it was great! I will add:Ā  we crushed small round tortilla chips and placed them in the bowl before adding the soup.

**Tomato Pie I came across this on a random blog stroll. And guess who the guest post was from? I’ll let you click and find out! (She is a kitchen genius. Pretty sure I should just print every recipe she’s posted and be set for months. LOL!) This was SO good. I had my reservations, but it turned out absolutely amazing. Even the man of the house was very skeptical and then admitted he really like it. This is one of the simplest recipes for an easy meal. Please check it out if you have time!Ā

**Chicken Bacon Club Sandwiches How funny that I actually found this recipe in a Wal-Mart sale paper. They always have a few recipes listed and advertise the ingredients needed, all available at Wal-Mart, of course. This was SO, SO easy and more tasty than our usual chicken sandwich meals. We added some oven baked fries and called it a day.


  • 1/2 Cup Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip, divided
  • 2 cups cooked chicken
  • 8 slices of sandwich bread, toasted
  • 4 leaves lettuce
  • 1 large tomato, sliced


  • Stir chicken and sandwich spread together.
  • Spread 1/2 chicken mixture on 4 slices of toast.
  • Top with lettuce, tomato and remaining toast to create sandwiches.

**Cream of Tomato Soup and 3 Cheese Grilled Cheese This was actually the first recipe I started with on my drive to make more things homemade. I really loved the way it turned out. I will say, I accidentally added too much garlic and had to compensate with extra puree tomatoes and milk to even out the flavor. When we first tried it it was STRONG. Hey, living and learning. This was such a wholesome meal with the three cheese grilled cheese sandwich, made on cheese bread by the way!! Oh my goodness it was so amazing combined with the soup. It was like having a Panera Bread meal at home. (:

I’m not even sure how I came across her website or the recipe now, but I will tell you that I am subscribed via email and definitely looking forward to receiving more of the recipes on her page. Go check out Oh Sweet Basil and see what yummy recipes you come across.

Are you a natural in the kitchen, or are you like me and need a little nudge in the right direction every now and then? I’m hoping all of this practice can uncover some long lost skills I just had yet to discover. Ha!

I now realize that we have eaten a lot of soup lately. What can I say, it has been so cold out, I think it fit the occasion (;