Hello, Blog Followers! It has been too long since we have chatted, and too long since I have been in my kitchen.
The 3 of us just returned from a week at church youth camp. The food was good, but it wasn’t the same as a home cooked meal. No soccer training this week, so it’s the perfect week for quiet family dinners, at home.
Tonight’s dinner was from the freezer to the table in 30 minutes. Pork and rice, oven roasted okra, corn bread, and homemade pickles.
The pork was from one of my Cookin’ Palooza days. Frozen in individual meal servings, put in the rice cooker, with chicken broth, salt and pepper, and of course, rice.
Oven roasted okra is a healthier option to the delicious fried okra. It’s also less mess. Place frozen okra, from one of my trips to our local produce store, cut and frozen in a quart bag, in a cast iron skillet. Drizzle with olive oil, season with salt and pepper, and cook in the oven, at 450, until browned. About 30 minutes.
I recently shared a blog on cornbread. If you missed it, you can check it out here. Cornbread is one of the many southern dishes my mother in law taught me to make. No recipe, all by sight, and a small cast iron skillet. Add a bottle honey, and you have dessert.
And, last but not least, homemade pickles. Sweet, spicy, and crunchy. Perfect side with this quick fix meal.
Hope each of you are enjoying the last few weeks of Summer, before school starts back. We are making the most of every day. Until next time, happy cooking.