{Mozzarella sticks}

It's official. Dear Wally the Watermelon has decided he doesn't want to stick around. I'm sure he will be much happier in the little wooded strip behind our house. I still have a watermelon the size of my head just sitting on my patio. Not sure what to do with it. I also have about three cucumbers on the way, and Tom Mater has gone completely wild again. I give up, there is no way to control that crazy Tom.

ooey & gooey

I know I promised to let y'all in on these delicious, hot and crispy mozzarella sticks. Even my sweetheart likes these! We make these whenever we buy the string cheese for the stuffed crust pizza. The part that takes the longest is freezing the cheese, and that's not even difficult! Here is my adapted version of the original weight watchers friendly version.

This makes 24 pieces, but I usually make a much smaller batch. Sorry about the blurry picture, someone isn't the best picture taker. Just kidding honey! {I wonder if he even reads this?} The full version filled the two of us up, so that we weren't hungry for dinner! Also, I know this takes a lot of bread crumbs, but they are also good for chicken parm!

ingredients.
12 sticks of string cheese (mozzarella, or really any other kind of cheese you prefer)
1 large egg, beaten
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp Parmesan cheese
1 tbsp dried parsley
olive oil cooking spray

I

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen. {This usually takes me about two hours.}

II

In a small bowl, whisk the egg. Place the flour in another small dish. In  a sparate bowl, combine the bread crumbs, panko, Parmesan cheese, and dried parlsey. 

III

Here's the fun par! Dip the frozen sticks in flour, shaking off the excess, then into the egg, and then coat with crumbs. 

IV

Repeat this process with the remaining cheese placing them on a tray with wax paper, if you won't immediately cook them. Place the freeze back into the freezer until ready to bake if not immediately baking them. {Super important, because other wise they will melt before the crumbs get crispy.} 

V

Ready to bake? Pop them in a 400 degree preheated oven. Line a baking sheet with aluminum foil and lightly spray with oil. {I don't always use foil, oops.} Spray the tops of the sticks with a little bit more oil, and then bake in the bottom third of your oven until crisp, which is only about 4 to 5 minutes. Turn and bake for an additional 4-5 minutes watching them closely so they don't melt!

Credit 

{Tomato Pie!}

naked 'mater!

I found myself cleaning our bathroom at 7am. I guess that's what happens when you're going to school and working full time, while trying to have a life. Well, at least it's clean!

Anyway, with a mother from mississippi and a father from new york, I've been exposed to a shmatterling of family traditions. One of the very best, is tomato pie! It is not a dessert, like my sweetheart thinks. {He refuses to eat it until after dinner.}

 It goes well with just about everything! Of course fresh basil, chives, and tomatoes are the best ingredients, but I'm sure it tastes great with whatever you've got.

ingredients. 
9" baked pie crust
3-4 medium tomatoes-peeled and sliced, seeded, and very well drained. {This is key, very well drained.}
1/4 tsp salt
1 1/2 tsp fresh basil
1/4 c chopped chives (fresh)
1/2 c Mayo
12 c grated cheddar cheese
1/2c grated mozzarella cheese

I

Peel the tomatoes. Yup! Peel them carefully, just so that the tough outer skin is removed. 

Remove the seeds of the tomato, and try to dry them. I use a towel and paper towels. 

{This is the key, or else the pie will be soggy}

At the same time, bake the pie crust according to the directions. 

II

 Place the bite size tomato pieces into the baked pie crust. 

{You can do diced tomatoes, but I prefer a little larger.} 

III

Mix the remaining ingredients and pour over the top of the pie.

Smooth the ingredients to cover the tomatoes.

IV

Bake in preheated 400 degree oven for 25-35 minutes. I usually need 20

minutes. Watch the pie closely and if the crust starts to get overdone, protect it with foil.

i love 'mater pie with the sound of thunderstorms rolling in, makes me miss mississippi!

Please tell me how it turned out for you!

{Busy Bee & Broccoli Cheese Soup}

 Its been so busy around here! I have yoga to enjoy, books to read, an exam to study for, a presentation to prep for... meanwhile, I'm still trying to at least cook every other night. It's not easy, but such is life!

So, I wanted to share the only panera bread soup that I love. It goes really well with the bread you just made. Credit to BudgetSavvyDiva

Ingredients
1/2 med onion, chopped
1/4 c melted butter
1/4 c flour
2 c half&half {or skim milk, but I tried half&half}
2 c chicken stock {I just used chicken broth. The difference is bones. The vegetarian in me just cried.}
1/2 pd fresh broccoli {florets only, and I did a head of broccoli as big as my head. because bathroom scales can't measure veggies, i guess.}
1 c carrots, julienne {How to julienne? Sounds like a dance. YouTube}
1/4 tsp of salt
1/4 tsp nutmeg
1/2 tsp pepper
8 oz grated cheddar cheese

I

Saute onions in a little butter in a small pan – set aside.

II

In a large stockpot {I used the biggest pan I had}  melt the butter. 

Add flour and mix for 3 minutes.{This is a rue. Be sure to not burn it!}

III

Slowly add half- half – mixing the entire time.

Slowly add chicken stock- mixing the entire time.

 {My pan wasn't big enough, so I switched to a big pot. Worked well.}

Let simmer on low for 20 minutes.

IV

Add broccoli, carrots; onions and cook on low for 25 minutes.

V

Season with salt, pepper; nutmeg. Now the fun part!

Place soup in a blender or use an immersion blender and puree.

VI

Heat soup over low heat and add cheese and mix till melted.

I didn't have any bread bowls, but it was still lovely! 

I even had some as a snack in the middle of a Sunday.