Future Fried Green TomatoesThe tomato plants are done dealing!  The daytime and evening temperatures are too cool to set any blooms on the tomato plants so they are going to be heaped into the compost pile, but not before I pick all the green tomatoes.  My mouth waters as I anticipate our last fried green tomatoes of the season.  Forget all the batter mixes you can buy at the grocery store, my method is simple:

Fried Green Tomatoes

Green Tomatoes



Peanut Oil for deep frying

Slice green tomatoes just slight of 1/4 inch thick.  Sprinkle with salt and let sweat for about 30 minutes.   In a gallon size storage bag add enough flour to coat tomatoes.  Add tomato slices and shake to cover.  Fry green tomatoes in peanut oil until golden brown, turning once.  Drain on paper towels and salt to taste if needed.  Temperature of oil should be 350-375 degrees F.  The key to crispy fried green tomatoes as opposed to soggy fried green tomatoes is not to try to fry too many at once as this will lower the temp of the oil.

This is also the way I fry yellow summer squash, only I use cornmeal instead of flour.  You can also peel eggplant and cut into french fry strips and prepare same way as tomatoes.


Yesterday I spent two hours preparing Arroz con Pollo (chicken and rice) for my daughter’s Spanish II class only to find out that after I delivered it, the teacher had gotten in trouble for not asking  the principal for permission.  No food was to be in Spanish class that day!  Of course, I was a little irritated at the new principal, but was humbled by the heart of my sweet 17 year old daughter.  Because of the recent pay cuts for teachers in our county, she knew of someone who could use Arroz con Pollo for 20 and texted me during school and told me of her great idea.  My heart melted and determined that this was His plan all along. 

Arroz con Pollo

1 whole roasted chicken

1 medium onion cut into large chunks

1 cup beer

6 cups chicken broth

3 Tablespoons worcestershire sauce

3 tablespoons spanish seasoning, recipe follows

1 bunch cilantro leaves, chopped

6-8 garlic cloves, roughly chopped

3 cups long grain white rice (brown rice can be used)

2 cups frozen peas

1 cup chopped carrots

1 cup tomato sauce

1 teaspoon salt

3 tablespoons butter (olive oil can also be used)

1/2 red pepper, thinly sliced

1/2 green pepper, thinly sliced

1/2 onion, thinly sliced

1 cup green olives

Spanish Seasoning

1 Tablespoon paprika

1 Tablespoon garlic powder

1 tablespoon lemon pepper seasoning

1 tablespoon ground oregano

1 tablespoon onion powder

1 tablespoon chipotle chile pepper

1 tablespoon salt

1 tablespoon dried parsley flakes

1 teaspoon ground cumin

Combine all ingredients in a jar and cover with lid and shake to blend.   Use in all your favorite spanish recipes!

In a large stockpot, combine chunks of onion, 2 cups chicken broth, beer, spanish seasoning, worcestershire sauce, 1/2 of cilantro and garlic.  Bring to a boil.  Reduce heat to simmer and simmer for about 40  minutes.  Strain broth and return to stock pot.  Add 4 cups chicken broth  and rice to stock pot.  Bring to boil.  Add carrots, peas, tomato sauce and salt.  Reduce heat to simmer.  Cover and cook until rice is tender and fully cooked about 25 to 30 minutes.  Stir rice occasionally as the tomato sauce has a tendency to burn.  While rice is cooking, melt butter in pan and saute onions and peppers until tender.  Skin the roasted chicken and shred the meat into bite size pieces.  Add to onions and peppers and heat through.  When rice is done add chicken mixture and stir.  Remove from heat and add rest of cilantro and green olives.  Serve with a salad or green beans to complete the meal.  This will feed about 6-8.