It was a beautiful day today to shop at the local farmer’s market. Recipes with the veggies coming soon.
XO,
Paige
Hi all! Dinner tonight was a simple yet great Wednesday night meal. Pork Tenderloin, sauteed yellow squash, and cabbage.
The pork tenderloin is baked at 350 degrees for 25 minutes a pound. Marinate the tenderloin in the following: Spicy brown mustard, salt, pepper, honey, and worcestershire. I like to marinate the pork before work in the morning and place covered in the fridge all day.
The squash is so simple and easy and a family favorite. Slice the onions and squash and satee. First sautee the onions in olive oil for 2 to 3 minutes then add the squash. Salt and pepper. Sautee the squash until cooked.
I loved the book… and the movie…but I love them most of all when I eat them surrounded by family and friends. When green tomatoes are in season I love to pick up a few at our local farmers market…. and if I am lucky my dad brings some tomatoes from a farmer or a neighboring farm. There are so many sauces that are great with a fried green tomato . There are also many restaurants that serve them on sandwiches, topped with lump crab, and many other great combinations…. but I am a purist…. so this is a recipe for straight up fried green tomatoes.
Fried Green Tomatoes
Green Tomatoes
Self Rising Flour
Fine or Extra Fine Corn Meal
Sea Salt
Canola Oil
Skim Milk
First, slice the tomatoes very thinly. Soak in a bowl of skim milk (slightly covering the tomatoes). On a plate combine half flour and half cornmeal sprinkle with sea salt. After you have soaked the tomatoes dredge them in the four/cornmeal mixture. Place immediately in oil. To make sure oil is ready it should sizzle immediately. Be very careful the oil can get to hot to fast. NEVER walk away from the oil. Turn the tomatoes when the edges are getting brown. When golden brown on both sides, place on a plate covered in paper towels. Dab off excess oil then place on a plate and serve immediately. My favorite way to serve is as an appetizer so they can be served hot and not timed with the meal but in the pictures below I served them along with a meal.
Enjoy!
XO,
Paige
Gumbo sounds good today on this cold winter day…
Where did the recipe for your rolls originate?
The roll recipe was taught to me by my grandmother on my daddy’s side, Leona Henderson Wood. We all called her Gommey.
Where did you learn to cook?
I learned to cook from my Mother, Grandmothers, Great Grandmothers, and especially our cook Mary Ella. We called her Mamie. She really taught me to love the art of good ole down home cooking.
Do you and your family eat your rolls at home?
Yes we definitely eat the rolls and I even make loaves of bread with the dough. We pretty much eat only Sister Schubert bread in our house.
How did you begin your business?
I started making these rolls for my small catering business in Troy back in the 1980′s. In 1989 I baked about 20 pans of rolls for a frozen Food Fair our church held that year and they all sold! By 1992 we had taken orders for over 300 pans of rolls! But we got those rolls all made and that is truly where the inspiration to start Sister Schuberts Rolls came from. From there I bought used equipment and grew as fast as I could but as slowly as needed to maintain the quality of the rolls.
What advise do you have for someone starting their own business?
I would say this….. You must believe in yourself and your product. And have lots of energy and be willing to work harder than ever before.
This soup is a family favorite! I hope you enjoy this soup as much as we do!
Chicken Cilantro Soup
4 bone in chicken breast
2 32oz boxes of chicken broth
1 cup of uncooked ricce
1 bunch of cilantro
1 white onion
green tabasco
salt
2 avocados
Monterey Jack Cheese (grated)
In a large pot boil the 4 chicken breast in the 1/2 the chicken broth. After the chicken is cooked pull out and let cool. Do not overcook. Add 1 cup of rice to boiling broth. Cook for 15minutes. Then add the following ingredients. Add 1 cup of chopped onion, chopped chicken, 4 Tablespoons of green tabasco (not red!) and the last 1/2 of the chicken broth. Then sprinkle with seasalt. Add chopped cilantro cook for 5 more minutes. (if at any point you need more liquid add water)
In the bottom of your soup bowl add chopped avocado with grated monterey jack cheese. Then on top of the goodies add the hot soup.
Enjoy!
XO,
Paige
I love living walking distance from our local farmer’s market in Seaside, Florida. Every Saturday we make our way down our little dirt road and head to Seaside.
When we arrive we see friends and enjoy conversations and buying veggies…
One thing we buy every week is milk. The milk is great. I also love that I exchange my glass bottle every Saturday. Milk taste better out of glass. Milk looks better in glass.
The empty bottle before….
After we have finished shopping we are all ready to head home!
Have a great week!
XO,
Paige
Our tradition for Christmas at the farm is an oyster roast. I love this because it requires the family to gather around the grill and table. It is first come first serve so you better gather close by!
We arrived at sunset.
We are almost there!
I can smell the fire...
The guest house.
Dad adding the butter, garlic, and parmasean cheese sauce to the oysters.
Yum!
Everyone enjoying the oysters...
Maggie enjoying an oyster!
Megan enjoying a raw oyster.
Anne enjoying an oyster!
Dad taking time to enjoy the oyster.
I hope you enjoy your family traditions as we start a new year. If you don’t have any food traditions in your family then think about starting a few!
XO,
Paige
I have been to Two Urban Licks in Atlanta twice recently and both times I had this dish. It is awesome! The description on the menu reads as follows… green apples, red onions, spicy sesame dressing, avocado, on housemade potato chips. Can you say yum! 
These are my favorite type of pea. They are cream 40s. We call them “little green peas”. I am a lucky girl and my dad brings me bags of these shelled every summer. I blanch and then freeze them. I also see them at my local farmers market in the summer. My family enjoys them all year long. My grandmother always made them with rice and served it in a bowl with a little butter. Boil water then add the peas then boil on high for 15 mintues then lower to a low boil for an additional 45 minutes. I add sea salt to taste with a little butter and a pinch of sugar.
Yum!
