Fried Green Tomatoes

We have had such a bumper crop of tomatoes this year I thought I would try these.  I made these the same night I made the new Stuffed Breaded Chicken.
I must say they are very tasty and something I will make again.  Below is a picture of the entire meal.

2 medium to large firm green tomatoes
1 egg
1/2 tsp. chilli flakes
Italian seasoning
2 cloves of garlic
1 lc flatbread ( italian seasoned) leave out to dry then put in food processor
1/4 cp almond flour
1/4 cp  coconut flour
1/2 cup  half and half (or could use milk or 1/4 cp 1/2n1/2 1/4 water)
1/3 cup corn meal
1/2 cup fine bread crumbs *I used the flour mixture again*
1/4 cup veg. oil or oil of your choice
salt

I used the LC flat bread and flours to make this recipe LC.  I left the flat bread on the counter overnight and the next morning is was nice and crispy.  I then put it in the food processor and ground it up with the other flours and spices.
Slice the tomatoes about 1/4 in. or less and sprinkle salt and let me sit for 5 minutes.  In another bowl combine the egg and milk.  Another bowl bread crumbs and corn meal.  Another bowl flour mixture, Italian seasoning garlic and chilli flakes.  ****so I don't dirty all those bowls I lay out wax paper and put the dry ingredients on them...when done wrap up and toss...easy clean up*
Heat your oil in the skillet and when ready, dip the tomato slices in flour mixture then egg and then breadcrumb mixture.  Place in pan and fry on each side until golden brown.  Place on paper towel.  Serve immediately.  Enjoy.  

This is the whole meal, looks so yummy...right??
I had homemade spaghetti sauce and some used it and some ate them plain.  Choice is yours.
Hope you try these, they are worth making.
Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the Things You L ♥ve.
Donna  

Retirement Card

My daughter needed a retirement card for the secretary at the school she works at.  I found the instructions for the card  here.   I had the charm (dream) and thought it would go perfectly for someone retiring.  The border above the band is a Martha Stewart and the border around the closure was done with design
scissors.  This project goes together fairly quickly.  Wish I could tell you who makes the papers but I've had them for so long I have no idea.
Here is the card and the inside that slides out for your sentiment. 

 The Happy Retirement was done on the pc and then cut out with a nestie oval.
I have a Wedding card to post next time.  Thanks for taking time to stop by, have a wonderful weekend and Remember to Find the Time to Do All the Things YOU L♥ve.
Donna

Roasted BBQ Cornish Hen

I've been wanting to buy and cook a Cornish hen for some time now.  The other day while grocery shopping they had them on sale so I bought one and made it
the other night.  It's been years since I've had one.  They are so moist and tender and easy to cook.  I didn't do much to this one,  rinsed it, patted dry and added salt and pepper and a 1/2 a lemon to the inside.  I baked it at 350° for about 1 hr and 10 minutes.  The last 15 minutes I basted with my bbq sauce.  YUM
Next time I go shopping I will check to see if they are still on sale and buy some to put in the freezer.

BBQ Sauce (this is my sister- in-law Winnie's Recipe)
1/2 cup ketchup (I used the LC one)
1 lemon (squeezed) *I only used 1/2*
2 Tsp. chili sauce (Hunt's)
2 tsp. Worcestershire sauce
t tsp. molasses (dark)
salt and pepper
dash garlic powder or salt
Just mix all ingredients and refrigerate for about 1/2 or so.  You can use it right away.  This recipe also stores well for several weeks.  Great on ribs too.
Thanks for taking time to stop by, have a wonderful day and Remember to Find the Time to do all the things YOU L♥ve.
Donna

Lemon Poppy Seed Square Muffins

These are the muffins I made my friends that I barter food with.   They had given me a huge zucchini and so what better to do with it than bake.  I try to make them different things but Dans favorites are the Jalapeno and Cheddar Bread or Rolls and Chocolate Chocolate Zucchini Bread.  This version of zucchini  muffin (or you could make a loaf) is very refreshing with the taste of lemon. 

1/2 cup butter, softened
1 1/3 cups sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds


Preheat oven to 325°. Beat butter at medium speed with an electric mixer   until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.  Stir together flour, salt, and baking soda.   Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Line muffin cups and then fill 3/4 with batter.  You could also make mini loaves which you can see in the picture below.  Bake at 325° for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes.  Put on wire racks and let cool or eat them while they are still warm.

The other item in this photo is a lc version of Zucchini bread.
Thanks for stopping by have a wonderful day and Remember to Find the Time to Do All the Things YOU L♥ve.
Donna

My Baby turns 40

Well it's now my daughters birthday.  And another WOW, where did those 40 years go.  Don't think I have as many pictures of her to share but will take a small trip down Memory Lane.

I am still on vacation so I don't have access to my photo files.
Happy birthday Laura Jean, hope you have so many more and your coming years are filled with
Love, happiness and good Heath.
I love you soooooooo much.
Love Mom

Wow 21

Today is my oldest grandson's birthday.  He turned 21.....Wow I can hardly believe it.
He's such a good kid.  I'm wishing him all the best that life has to offer and hope that all his dreams come true.  Here are some photo's of him through the years.

Happy Birthday Josh
With all my Love Mammy

Zucchini Sticks and Yummy Dipping Sauce

My daughter's mother in law posted a recipe she found on somewhere on FB the other day and thought I might want to try it but make the dipping sauce LC so it would fit into my style of eating these days.  This is a super easy recipe and I also made the coating for the zucchini sticks LC, so all around it was a win win recipe once it was adapted.  I really had no idea that zucchini was sooooooo low in carbs so guess I will try other recipes with it and see how much I like it.  Will be very honest I really have never had zucchini of any kind except in bread and you can't tell it's zucchini.  Oh I take that back, there is a restaurant here in town that sneaks small pieces of zucchini in salad and one day I asked the waitress what that one thing was (because I liked it  :)  ) and she told me it was zucchini.

When I made the dip I only made 1/2 the recipe because I was not sure I would like it and didn't want to waste a bunch of food.  I will put the 1/2 in red if you choose to make just that amount, do what's listed is for the full recipe.
The original recipe used honey as the sweetener so you can do that if you want, but it won't be LC.
Dipping sauce
1 medium onion, sliced  1 1 small onion, sliced
2 TBL cider vinegar           1 TBL cider vinegar
3 tsp. truvia                        1 1/2 tsp truvia *or other sweetener*
1 TBL prepared mustard    1 1/2 tsp prepared mustard.
1 TBL butter                       1 TBL butter
1 cup mayo                          Almost 1/2 cup of mayo and about 2 TBL sour cream to make 1/2 cup level.

In a skillet melt the butter and add the onions, cook them slowly until the are caramelized.  In a small food processor add the vinegar, sweetener, mustard and all of the onions and blend until almost smooth.  In a bowl put mayo/sour cream and then add the stuff from the food processor.  Mix well.  You can either use it then or put in fridge and chill. 

Zucchini
I used 1 medium sized zucchini and cut it into 1/4 inch slices, they looked like large french fries.  Put them in a strainer sprinkle salt over them and let them sit for about an hour.  It will release a lot of the water.   Drain and rinse.


1/2 cup almond flour
1 TBL coconut flour
1/4 cup Parmesan cheese *this time I used the stuff with the green lid*
1 - 2  tsp.  Italian seasoning
1 large egg, beat with a bit of water

Dip the zucchini pieces in the egg, then into the flour mixture, do this one at a time or you will have a mess.  Line a cooking sheet with parchment paper and spray with olive oil.  Place them on sheet and bake in 425 ° for 12  minutes, they will start to brown, turn them over and continue to cook till they are all golden brown, about another 12 minutes.    Enjoy!
Thanks for taking time from your busy day to stop by.  Have a great week and Remember to Find the Time to Do ALL the Things YOU L♥ve.
Donna