Rosemary Roasted Chicken with Potatoes

I am always looking for something that is quick and easy to make. I also try to make something new for dinner, and not have the same old thing every night. This is sometimes difficult to do because anyone who cooks knows that it takes a little time and a few tries to get a recipe...just right! This recipe is not one of those that you will have to try more than once to get right. I usually try to make a salad or some other vegetable to go along with this recipe because it already has a side to go along with the meat. Here is one of my new favorites...hope you enjoy!

Rosemary Roasted Chicken with Potatoes
2 tsp Paprika
1 1/2 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
1/2 tsp of Coarse Ground Black Pepper
2 tbsp Olive Oil
1 tsp of Salt
3 or 4 Chicken Breasts with no skin
1 1/2 lbs of small red potatoes, cut into 1-inch cubes

Directions
1. Mix oil, all of the spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined baking pan sprayed with a non-stick cooking spray.
2. Roast in preheated 425 degree oveb for 30 minutes or until chicken is cooked through and potatoes are tender.

Mediterranean Seashell pasta with chicken

My husband and I love pasta...probably a little too much, but one of our favorite dishes is from the Village Grill in Abbeville, South Carolina. It is called Mediterranean Seashell pasta and you can get it with or without chicken. We love going to eat there, but I told my husband that I might try making the dish that we loved so much. Well, I experimented a little and finally got as close to the actual dish as I could without having my very own chef! Here is my version of a great pasta dinner and I hope everyone ones loves it as much as we do.



Mediterranean Seashell pasta with chicken
2 or 3 chicken breasts cut into bite sized pieces
½ of a box of medium sized seashell pasta noodles
Extra Virgin Olive Oil
Thyme Leaves (dry, chopped leaves)
Basil Leaves (dry, chopped leaves)
Garlic Salt
1 small can of Black Olives Sliced (Make sure you drain these)
Artichoke Hearts marinated in a jar. (These are usually on the pickle aisle or
the Latino Foods Sections)
1 Medium Zucchini Squash cut into slices
½ of a Small Red Onion cut into crescent slices
1 – 6oz Deli Cup Size of Athenos Feta Cheese. (I like the Garlic & Herb or the
tomato & Basil flavors)
Minced Garlic
Sliced Grape Tomatoes (Just slice them one time long ways)

Pour about 2Tbs of Olive Oil in a large frying pan and add chicken pieces, ¼ tsp of basil leaves, ¼ tsp of thyme leaves, ½Tbs of minced garlic, and stir occasionally until chicken is almost fully cooked. Cover with a lid to keep moisture in the chicken and move onto a cool burner. Cook pasta while getting vegetables ready. Cut zucchini, onion, and place in frying pan along with chicken and cook on low until vegetables are fully cooked. Make sure to drain pasta well and add to chicken mix. Also add ¼ tsp of basil, ¼ tsp of thyme, ¼ tsp of garlic salt, 2Tbs of Olive Oil, 4 or 5 artichoke hearts, Black Olives, Feta Cheese and stir well. Add sliced grape tomatoes and cover for about 2 minutes to let tomatoes warm on top of mixture.
We usually have a small salad along with this dish and it is great to reheat for lunch the next day! Hope you enjoy!

Fried Squash

I will fully admit that I am not a fan of vegetables, but my tastes have changed within the last five years. I got this this reciepe from my Uncle Frank who lives in Florida. He can throw-down in the kitchen and I love visiting with him because I know I am about to partake in some great fun & food! It is always nice to be able to spend time with family because each person in your family is special and they can teach you so many things about life. I cherish each visit I have with my family, whether it is at a reunion, a vacation, or just a stop to say, "Hello."

A few years ago my mother and I were visiting and he told me I would really love this side dish and believe it or not I did!

Fried Squash
3 Yellow Squash
2 Zucchini Squash
Olive Oil
White Self-Rising Cornmeal
Onion (Optional-I don't use onion in mine but if you like onions...you should add
some)

Cut squash into small pieces that are no larger than a penny. Put cut squash into a bowl and add about 3 Tbs of olive oil, 1 cup of cornmeal, 1/4 tsp. of salt and 1/4 tsp of pepper. Stir mixture in bowl until all squash has a medium coating of cornmeal. Place 2 Tbs of olive oil in a medium skillet on medium/high heat. Make sure your oil is hot and place a handful and a half of squash in the skillet. Toss squash by shaking the pan until the cornmeal turns a light brown on both sides. Don't use a spoon or anything or it will take the cornmeal off of the squash. Remeber to use a plate or bowl to put your cooked squash in and line it with paper towels to absorb the excess oil and to make it crispy. Also, do not put too much squash in the skillet at one time or it will not cook properly.
I hope you enjoy one of my favorite things to nibble!

Pork Loin

While working one day I started thinking about how tired I was of cooking and eating the "same old thing." I asked a few of my co-workers about some different ideas and one of them stuck out for me. A fellow teacher of mine, Kevin Metz, said that I should try some pork loin. Now let me give you a little insight about me if you don't already know. I am a creature of habit and it takes a lot for me to try something new and step out of my comfort zone. I have had Kevin's cooking in the past and I knew to expect something good! The following is the recipe for pork loin that he gave me and it is now a "regular" dish at my house. Thanks, Kevin!

1 center cut pork loin
Cavendar's Greek Seasoning
Kikkoman Teriyaki Sauce

Preheat oven to 350 degrees. Get a pan large enough for the pork loin to fit in. Tear off enough tin foil to wrap the pork loin in. Place the loin in the tin foil and pour enough teriyaki sauce over it to give it a light coating, then dust the loin with the Cavedar's Seasoning. Wrap the loin tightly in the foil and cut a small hole in the top to vent. Place in oven to cook for about an hour and a half to two hours. This is a great meat dish!

Fried Okra

Fried okra was like kryptonite to me when I was a kid. I used to watch my mama cut it up and I was so grossed out because it was so slimy! I thought to myself, "I will never in my life eat that."
Well, I am now a changed woman. I made fried okra the other night for my husband thinking I would just make it for him and I decided to try it for myself.
Here is the recipe I used:

1 pound of okra (cut into thin circles)
1/4 cup self rising cornmeal
1 cup self rising flour
1/4 cup Buttermilk

Preheat grease in deep fryer to 350 degrees. Place cut okra in a bowl with the cut okra and make sure that all pieces are covered well. In a gallon sized ziploc bag, combine cornmeal and flour. Close and shake the bag to make sure everything is mixed up. Put about a cup of okra in the ziploc bag and shake around in flour mixture to coat all of the okra. Take a small handful out of the bag and shake off access flour before placing in the grease. Cook for about 3 min or until golden brown. Once it is done...remove the okra and place on a cooling rack. For best results, place cooling rack on top of some paper towels inside a pan. Salt and pepper okra to taste and enjoy!

About me...

I am a multi-generation Southern girl who loves all things from the South! Recently I have begun to wonder just what makes people Southern? Well, there are the normal things like our very unique accents, our love of outdoors, our slow paced lifestyle, but most of all...it's our food!