Menu Round-up

Menu round-up is changing! I'll be posted one recipe that worked last week. And It's a good one too!
I have made this for my lunches and for my hubby I add leftover chicken. He loves it to.
The great thing about it is the longer you let it sit in your fridge, the better it will taste.
http://www.twopeasandtheirpod.com/easy-summer-pasta-salad/

Easy Summer Pasta Salad

ingredients:

1 pound dry pasta
1 small yellow bell pepper, seeds removed and diced
1 small red bell pepper, seeds removed and diced
1 small orange bell pepper, seeds removed and diced
1 large seedless cucumber, chopped
1 pint grape tomatoes, halved
1 cup store bought balsamic dressing (use your favorite brand)
1 cup crumbled feta cheese
1/3 cup finely chopped basil
Salt and black pepper, to taste

directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

This is before the pasta was added. It's so colorful!

What a wonderful weekend!

I love those weekends where you get a lot done and have tons of time to relax! Last weekends was one of those weekends!

Lets start with Friday! It rained so hard that this is what my front yard looked like..Well actually this picture is the beginning of it. The whole yard was flooded!Not the house, just the yard. So Friday night we sat out on the front porch and talked while the water receded.

Saturday I finished the top part of my quilt! YAY! While the sewing machine was out I finished the curtain for the window in front of my kitchen sink.

You can see my wonderful hubby outside of the window, he was working in the yard. We are going to be doing a lot of yard work this next month. (super excited!)

The plan for Saturday was to clean out the garage, however due the rain Friday night we had what we  call "Lake Ausmus" in front of the garage. My kids were happy Lake Ausmus was there because they didn't have to help with this project.

I got tons of cross stitching done both Saturday and Sunday.

Sunday hubby and I went grocery shopping and I got busy washing all the clothes, picking up the house and reading about what plants will work in our shaded yard.

Sunday night we watched another sets of big storms roll through the area, worried about tornado's. But it all worked out!

This weekend was great and we all needed to relax here at the house.

Monday's Menu

Hello all! 
This weeks menu I have changed my leftover night to Thursdays. Other than that it's a really easy Menu, simple recipes!

Saturday:
  Breakfast: Cereal
  Lunch: Jack n Box (we were out running errands) 
  Dinner: Crock pot Spicy Chicken Stew

Sunday:
  Breakfast:Believe it of not it was a Sandwich! (hubby wanted a sandwich for breakfast!)
  Lunch: sandwiches
  Dinner: Breakfast Casserole (We did the whole Breakfast, Lunch and Dinner Backwards!) 

Monday:
  Breakfast: Strawberry Banana Smoothie
  Lunch: Pasta Salad
  Dinner: Crock Pot Cubed Steak (YUMMY!!!)

Tuesday:
  Breakfast:Strawberry Banana Smoothie
  Lunch: Pasta Salad
  Dinner:  Doritos Chicken Casserole

Wednesday:
  Breakfast: Oatmeal
  Lunch: Enchiladas
  Dinner: Crock Pot Cheesey Chicken and Broccoli

Thursday:
  Breakfast: Strawberry & Banana Smoothie
  Lunch: Chef's Salad 
  Dinner:Leftovers

Friday:
  Breakfast: Strawberry Banana Smoothie
  Lunch: Chef's Salad
  Dinner: Hot Dogs.

Saturday Craft!

 There is a story to this crafty quilt! 

4 years ago I told my husband "I'm going to teach myself to sew!" I went out bought my sewing machine and was so excited when I got home and took it out of the box. I thought to myself at the time the number of things I wanted to do with this machine. As I read the owners manual I realized how confused I was on how to work this machine.Frustrated I sat the sew machine down to collect dust for 2 years. 

 Last year while my mom(she is very crafty and used to sew all the time) was visiting I pulled it out, looked at her and said "HELP!" 

 She showed me how to make a bobbin, thread the needle and how to use my machine. I was SUPER excited! I started cutting my blocks for a rag quilt. The cheat for this is to cut a cardboard the size of the square you want and use that when cutting the material.

 WHEW! All squares were cutting let the sewing begin! And that's what I did, happily I sewed my squares together, Nothing was going to stop me! I had my mom make 1 bobbin for me and I thought I could figure out how to make another, I was STOPPED again and frustrated.Sewing machine set a side again.

Earlier this month I was talking to a co-worker about how frustrated I was about the bobbin thing and she uttered the magic words. "Try looking up a how to video on you tube." WHAT! How could I have completely over looked this. I am always telling my hubby to go to you tube! 

I came home that night and thanks to the magic of the internet, I have my bobbin made and I am now sewing again!

 The top of this quilt will be finished by the end of April. As I sit here and type I have about 30 minutes worth of sewing to complete it. I've budgeted in for May the batting and back fabric for this quilt so it will be completed by the end of May!

 I told my husband that this quilt will remind me about how even though I set everything aside a couple of time I DID COME BACK and I DID FINISH IT!

Room Makeover Week 3

I got a lot of the kitchen organized. However due to the rain I did not paint the trim; because it would take FOREVER to dry!
I spent $8.00 on fabric for the windows and made the curtains. I love the way it turned out!
I hung 2 tension rods in the window so I could easily put the curtain up to let sunlight in.

This weekend I'll be finishing with organizing everything in the cabinets and finishing up them room. (not painting the trim due to it's going to rain this weekend)

Menu Round-up

This was not on the menu last week. I made it for a performer at Scarborough Fair,

of course I had to try it and it was DELICIOUS! Now I did Change 1 thing I made my homemade Alfredo Sauce!
http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html

Healthy Spinach Lasagna Rolls

Serves: 9 lasagna rolls

Ingredients

• 9 lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
• 1 (15 ounce) container fat free ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon minced garlic
• ½ teaspoon dried Italian seasonings
• salt and fresh pepper
• (optional) 1 chicken breast, cooked and diced
• 32 oz tomato sauce (I used spaghetti sauce)
• 9 Tablespoons part skim mozzarella cheese, shredded

Instructions

1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take ⅓ cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
4. To serve, ladle a little sauce on the plate and top with lasagna roll.

This week's Menu

I am super late writing this up! I am still trying to recovery from this weekend's festivity's.
Sunday:
  Breakfast: Cinnamon Rolls
  Lunch: sandwiches
  Dinner: Chili Dog Casserole

Monday:
  Breakfast: Green Apple Smoothie
  Lunch: Pasta Salad
  Dinner:  Bacon and Eggs and Pancakes

Tuesday:
  Breakfast: Pineapple & Strawberry Smoothie
  Lunch: Pasta Salad
  Dinner: Velveeta Shells and Cheese and Taco Meat 

Wednesday:
  Breakfast: Oatmeal
  Lunch: Aged Cheddar and Broccoli Soup
  Dinner: Chicken Alfredo

Thursday:
  Breakfast: Strawberry & Banana Smoothie
  Lunch: Aged Cheddar and Broccoli Soup
  Dinner:Oven Tacos

Friday:
  Breakfast: Pineapple & Strawberry Smoothie
  Lunch: Leftovers
  Dinner: Leftovers

Year Long Craft

IT'S CRAFTY SATURDAY!

 Every Saturday I will be sharing with you crafts that I have been working on through the week!

And, Yes, you read the title right. This is going to take me right up until November to finish! It's a Cross Stitching project I want to give my mom, who was always crafty when I was growing up! I still have her projects she gave to me as a kid and I'll be sharing them with you in the up coming weeks.

Cross Stitching is a great way to relax after a long day at work. Plus believe it or not Christmas is only 8 months away! So in order for me to hand out my homemade gifts I have to start now!

It's called Spring at Hawk Run Hollow. 

and I got it at 123stitch.com

They have a whole Hawk Run Hollow Series that I love! This is my first one I am doing.

As you can see from the pictures it's 12 different squares or boxes. As of now I have almost finished Square #12. All I need to do is finish the house. (that square took me all last year to almost complete because I wasn't dedicated to it)

However this April I have started on Square #11. I am stitching 6 hours a week to try to finish it. As of Monday night this is how far I have gotten (and to be far I didn't start this box until April 8)

Last night I started and completed the dark green boxes and started on the light green boxes. I was seeing how much I could get done in 2 hours time. Not to bad!

This box is going to be easier that square #12!

Operation Kitchen Week 2

 As posted before I have signed up for a remodel of 1 room in my house for the month of April.

Week 2 has finished with Operation Kitchen. The only thing I did not get to was painting the trim. My daughter made a deal with me to help me this weekend with it. I did not have to buy any paint because I had paint leftover from the dinning room and decided to go with a shocking color! Brace for it... WHITE!

 It actually only took an hour to paint both ceiling and walls in this tiny kitchen and the outcome is fantastic! The white paint makes this kitchen feel bigger and brighter!

 It was such a difference that when the kids came home from work they noticed it. and remarked how bright it was.
Let's recap the before Pictures

That Yellow was old and no make how much you cleaned the wall it was dirty looking. Yes even the ceiling was Yellow!

And Now After pictures of WHITE Walls and Ceiling:

I don't know why but I love my wood cabinets! That's why I am only repainting the hardware a copper color. 

I hadn't completely fished with the ceiling when I took this picture

The trim is a cream color. My daughter and I were talking about how it needs to be painted white next weekend. We both feel it will look so much better!

So Far I have spent $10.00 on this make over... WAY UNDER BUDGET!
Week 3's list is:

1.Paint hardware
2.Make curtains.

However I am changing it to:

1. Paint Trim
2. Make Curtains and hang Curtains.
3. Start re-organizing cabinets.
(can anyone say "Your Saturday is booked again Donna!')

Menu Round-up

Last week was freeze ahead meals to put into my crock pot. Some of the meals were bland and I've decided to add more spices to them next time. My favorite was the Reed Pepper Chicken! I got all of my recipes at New Leaf Wellness. There are TONS to choose from!
http://newleafwellness.biz/2015/02/17/17-freezer-meal-prep-sessions-that-will-change-your-life/

I've posted the recipes I really loved!

Monday:
  Lunch: Red Pepper Chicken 
Yields: One gallon-sized bag of red pepper chicken 
Ingredients • 1 pound boneless, skinless chicken breasts, fat trimmed
 • 1 medium-sized red bell pepper, sliced (about 1.5 cups)
 • 1/4 cup extra virgin olive oil 
 • 4 large garlic cloves, minced
 • 1 small onion, diced (about one cup)
 • 1 teaspoon crushed red pepper flakes
 • 1/2 teaspoon black pepper
 • 1/4 teaspoon salt 
Materials 
• 1 gallon-sized plastic freezer bag

 Prep 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.
  

Dinner:  Crockpot Beef Vegetable Soup 
Yields: One gallon-sized bag of Beef Vegetable Soup. (I doubled this recipe and made two bags.) 

Ingredients
 • 8 medium-sized carrots (about one pound), peeled and sliced
 • 2 medium-sized zucchinis, ends cut off and chopped (about two cups)
 • 1 medium-sized yellow onion, diced (about one cup)
 • 1, 15oz can of cannellini beans (white kidney beans), rinsed and drained
 • 24oz jar of your favorite pasta sauce
 • 1 pound lean ground beef
 • 4 cups fat free, reduced sodium chicken broth – NOT NEEDED UNTIL DAY OF COOKING 

Materials
 • 1 gallon-sized plastic freezer bag

 Prep
 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients except chicken broth. Add beef to the freezer bag last so it’s the first ingredient poured into your slow cooker.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

 Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth
 3. Cook on “low” setting for 6-8 hours, or until beef is cooked through and carrots are soft.


Wednesday:
  Lunch: Lemon Pepper Chicken 
Yields: One gallon-sized bag of lemon pepper chicken 

Ingredients
 • 1 pound boneless, skinless chicken breasts, fat trimmed
 • 1/4 cup extra virgin olive oil
 • The juice from one lemon (about 3 tablespoons)
 • 1/2 teaspoon freshly cracked black pepper
 • 1/4 teaspoon salt

 Materials • 1 gallon-sized plastic freezer bag

 Prep 
1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender. 


 Dinner: Orange Ginger Chicken 
Yields: One gallon-sized bag of orange ginger chicken

 Ingredients • 1 pound boneless, skinless chicken breasts, fat trimmed
 • The juice from one orange (about 1/3 cup)
 • 1-inch of fresh ginger root, peeled and minced (about 3 tablespoons)
 • 2 tablespoons honey
 • 2 tablespoons coconut oil
 • 1 teaspoon crushed red pepper flakes

 Materials • 1 gallon-sized plastic freezer bag

 Prep 
 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook 
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.

Hear Ye! Hear Ye! Another weekend has gone by!

My Husband is always going on about how much work I make myself do. I am not one for just vegging out while watching the T.V. I have to much to do and I get bored just sitting there. My way of relaxing is cross stitching, sewing, cooking or cleaning while listening to the T.V.
I plan all my weekends out to catch up on the things I didn't get to through the week and as always for a bit of fun!

This past weekend was yet again full! Friday I played Taxi driver for my kidos. (I can't wait till they finish their driving courses!) My son was meeting all his friends up at Fuzzy's Tacos to have dinner and hang out. NOW when dropping kids off unless they give me a time to pick them up (and he didn't have a time for me to do so) I have learned it's best not to start any projects that is going to take a long while for me to finish. So my hubby and daughter sat in our office and listened to music and had a great time just talking and getting everything ready for tomorrow's Renaissance Fair and double checking my grocery list.

That's right! Renaissance Fair again. This time it was just hubby and I that went. We had so much fun just enjoying our surroundings and each other.But Boy we were SUPER Tired by the time we got home. The weather was perfect! This time pictures were taken!

Me and my wonderful Hubby.

King Henry VIII and Queen Margret of Scotland

 Sunday was a quiet day! Everyone was at work so I had the house to myself. As the hubby leaves for work he tells me "Don't over work yourself!"

WHO ME??? NEVER! 

 I managed to get a big project (Operation Kitchen) done that I'm going to post about later on this week. Then all the chores, Washing clothes grocery shopping and planning my week in my planner.

 Sunday is also the day I sit down and finalize my blog posting. I try to get as many of them written up for the week. It also gives me a chance to have "fresh eyes" when re-reading what I typed the day before I post the blog. Yes sometimes I say "what was I thinking?" When reading back my post.

It was a FULL WEEKEND I can't wait to do it again!

Monday's Menu

This week I'm keeping the menu simple. I'm trying to clean out some of my pantry items and some food that is in the freezer. These meals are super quick and super easy. 

Sunday:
  Breakfast: Strawberry and Banana Smoothie ( I just love my smoothies!)
  Lunch: leftover Red Pepper Chicken.
  Dinner: Craw fish Bisque with Baguettes

Monday:
  Breakfast: Green Apple Smoothie
  Lunch: Salad Bowl 
  Dinner:  Sausage with Roasted Potatoes

Tuesday:
  Breakfast: Pineapple & Strawberry Smoothie
  Lunch: Aged Cheddar and Broccoli Soup
  Dinner: Bacon, Eggs and Biscuits 

Wednesday:
  Breakfast: Oatmeal
  Lunch: Craw fish Bisque
  Dinner: Lemon Pepper Chicken (one of the frozen meals from last week)

Thursday:
  Breakfast: Strawberry & Banana Smoothie
  Lunch: Tuna Fish Sandwiches
  Dinner:Lemon Butter Tilapia with Steamed Broccoli

Friday:
  Breakfast: Pineapple & Strawberry Smoothie
  Lunch: Leftovers
  Dinner: Leftovers

Saturday:
  Breakfast: Pineapple & Strawberry Smoothie
  Lunch: Peanut-butter and Jelly Sandwiches
  Dinner: Buffalo Chicken Soup

Last weekend! what fun

It seems the closer we get to summer the busier our weekends are getting! Looking at my Calender I have something planned every weekend until June 1!

  This weekend was a very full weekend. After work me and the teenagers did the grocery shopping, so that it was one less thing to worry about when the weekend went into full swing.

It was the 1st weekend of the month and that means we had my step sons here from Austin. So Friday night we met their mother in Waxahachie  to pick them up. We had made plans for them to spend the night at my in-laws so that they could spend time with their Grand Parents.

Saturday morning I saw the teenagers off to work and started making all my freeze ahead meals and smoothies. The meals took 1 hour to put together and the smoothies took 30 minutes. My parents had headed towards Dallas from Houston early that morning so I made sure to have my lunch for Monday and Tuesday in the crock pot. 

  My mom had a few demands (I giggle when I typed that because I knew it would be tons of fun)

1. To eat lunch at In and Out.

2. To go to a health food store

3. To go to an antique store

4. To go to Walmart

5. Eat Dinner at Chuy's

We did the whole list and had a blast! Dinner at Chuy's was wonderful and we had the whole family there.

Sunday Morning we met my parents at I-Hop for breakfast, My Step son love my dad and they loved breakfast with them. (Because we never eat at I-Hop and they love I-Hop) We said our goodbyes to them as they headed back to Houston,  while we headed to Scarborough Renaissance Festival in the rain and cold!

But we had such a fun time at Scarborough! The boys enjoyed running around and seeing the acts they loved from last year. My wonderful husband enjoyed getting out and walking around and LOADS of people watching!

It was a wonderful weekend! I can't wait until next weekend! We didn't take pictures at the fair because it was raining, cold and muddy. We'll get tons next weekend.

Menu Roundup!

I really enjoyed cooking dinner for my family this week, We had ZERO Leftovers by Saturday!

 Sunday Dinner: Basil Cream Chicken with Roasted Potatoes
This is one of the family's favorite dishes!
http://www.bigoven.com/recipe/chicken-in-basil-cream-(9)/192234

Ingredients

1/4 cup Milk	1 cup Heavy cream
1/4 cup Dry bread crumbs	1 can (4 oz) Pimiento; sliced
1 pound Boneless skinless chicken breast; 4 halves	1/4 cup Basil; fresh, minced
3 tablespoon Butter	1/2 cup Parmesan; grated
1/2 cup Chicken broth	1/8 teaspoon Pepper

Preparation

Heat skillet over medium high heat

Place milk and bread crumbs in separate shallow bowls

Dip chicken in milk, and then coat with crumbs

Add chicken to skillet with 1/2 of the butter about 5 min

Add remaining butter, flip chicken and cook another 5 min till chicken is cooked.

Remove and keep warm

Add broth to skillet; bring to boil over medium heat

Stir in cream, and pimientos; boil and stir for 1 min

Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through.

Serve chicken with sauce poured over.

Roasted Potatoes

http://www.lindsayannloft.com/recipe/roasted-red-potatoes-recipe

Ingredients:

4 Red potatoes, chopped

Sprinkle seasoned salt

Preparation

Quickly spray the bottom of a casserole dish with olive oil.

Arrange potatoes with the cut side facing up.

Spray potatoes with olive oil and lightly sprinkle seasoned salt on top.

Cook for 25 to 30 minutes at 425 degrees until easily pierced with a fork. 

Serve hot with a quick shake of seasoned salt, if desired.

Monday:
  Lunch: Chicken Tortilla Soup
This was a wonderful lunch!
http://www.bakedbyrachel.com/slow-cooker-chicken-tortilla-soup/

Ingredients:

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions:

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Tuesday:
  Lunch: Fettuccine Alfredo (with leftover Basil Cream)
  Dinner: Meatballs Wrapped in Garlic Bread and Cesar Salad
LOVE THIS!
http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html

1 can Pillsbury golden layers biscuits - each pulled into 2 layers 
10 frozen fully cooked Italian style meatballs - thawed and cut in half 
2 sticks string cheese - cut each into 10 pieces 
1 T. parm cheese 
1/2 t. Italian seasoning 
1/4 t. garlic powder 
1 c. marinara sauce 

Preparation
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Wednesday:
  Dinner: Poor Man's Prime Rib with Fried Okra

Poor Man’s Prime Rib

 http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/

INGREDIENTS:

1 (3 pound) beef eye of round roast

salt and pepper to taste

preparation

	Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
	Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
	Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Fried Okra

http://addapinch.com/cooking/fried-okra-recipe/

Ingredients

      2 pounds okra, sliced

      ¾ cup corn meal

      ½ cup all-purpose flour

      ½ teaspoon salt

      ¼ cup Canola or vegetable oil

Preparation

Preheat oven to 350º F.

Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.

In the meantime, heat oil in a large skillet over medium heat.

Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.

Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.