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Recipe of the Week

Fried Green Tomatoes

20130512-071640.jpg Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer, in a sandwich or right of the frying pan. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows). Also great with a balsamic reduction, roasted red peppers and feta cheese ( shown in pic)

Fried Green Tomatoes
Round up-
Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

1/2 cup balsamic vinegar

Feta cheese (enough to crumble)

Roasted red peppers for garnish

How to fry these maters-

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Let tomatoes sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Do not overcrowd pan. To make reduction add vinegar to sauce pot and heat over medium. Once it comes to a boil reduce heat to simmer and let continue to simmer until it has reduced by half. Serve hot with reduction or with dill mayo.

Dill Mayonnaise

What you need-

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

How to make dill mayo-
Combine all ingredients and chill until ready to serve. Best after several hours of chilling out.

1

The Sister’s Remoulade Sauce

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This sauce is awesome on shrimp, fish, crawfish, po boys or your finger. I even put it on my egg samich this morning and it was get in the belly good. This recipe makes a good bit but will last a while in the fridge. It is better after it hangs out in the fridge overnight. You need to let all of those flavors get to know each other.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

2

Creamy Green Goodness Coleslaw (made with avocado)

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Amy-There are so many variations to coleslaw. Sister and I love to experiment and come up with different dressings for slaw. I was preparing for a Mexican fiesta and wanted to have slaw to put on the fish tacos and steak fajitas. I had some avocado and thought that would make a great dressing for the slaw. I googled avocado slaw to see if anyone else had this same idea, and they most certainly had. I studied several different recipes and came up with my own dressing. This recipe makes a heap and needs to be eaten within a couple of days of being made. So, I would recommend making half the recipe if you are not feeding a heap of people.

Creamy Green Goodness Coleslaw (made with avocado)
What you need-

1 avocado, ripe
1 tablespoon honey
1 1/2 tablespoons lime juice
3 tablespoons oil
1 tablespoon rice vinegar
1/4 cup cilantro, chopped
Salt and pepper to taste
16 oz bag coleslaw
8 oz tomato trinity, combo of bell pepper, tomato and onion (found in produce section of grocery)

What to do-
Get you a medium bowl out to make the dressing in. Grip the avocado with your hand. Cut around the avocado lengthwise. Open the avocado so that you can see the pit. With your knife gently tap the pit until knife is stuck in the pit. Twist the knife until the pit comes out. Be super sonic careful doing this and don’t cut yourself. You can also use a spoon and scoop the pit out. Now that you have the pit removed, make 4-5 cuts lengthwise. Then make 4-5 cuts in the other direction in a crisscross pattern. Use a spoon and scoop avocado out of the peeling into the bowl. Mash avocado using a fork or masher. Add the honey, lime juice, oil, vinegar, cilantro, salt and pepper. I like my dressing a little on the sweet side. If you don’t add a little honey at a time and give it a taste. Get you a large mixing bowl out and add your coleslaw and tomato trinity. Toss with desired amount of dressing and season with additional salt and pepper if needed.

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Rotisserie Chicken Salad

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Love this recipe because it is so easy, no cooking involved and it is get in my belly good!  

Rotisserie Chicken Salad

What you need-

1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste
What to do-
Clean that chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up.  Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings.  Add mayo mixture to chicken and mix using hands.  Season with celery salt.  Serve on a bed of salad greens with sandwich rolls or any way you want to.

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Beach Bread

20130508-063400.jpg. We could write a chapter on Beach Bread but ain’t nobody got time for that. We have made variations of this recipe FOR-EVA. This is an old trusty- We made it, we liked it and well, we are going to make it again. We made a variation of this recipe on Cooking with Paula Deen and it was a HUGE hit.

Beach Bread
What you need-

½ stick butter
1 clove garlic, minced
¾ cup ripe tomatoes (diced and drained)
Cajun seasoning (Slap ya Mama)
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf French bread

What you do with the stuff we said you needed-

Get that oven heated to 350 degrees.
In a large skillet melt butter over medium heat. Add your garlic and tomatoes and cook for a few minutes.
Season with Slap ya Mama. In a medium bowl mix mayo, cheese and parsley. Combine butter mixture with mayo mix. Cut loaf of bread in half and then cut bread lengthwise so that you have 4 pieces. Spoon mixture on bread and bake for 5 minutes and then broil for an additional 3- 5 min. or until bread is crisp and cheese is bubbly. Watch closely it will burn. Cut bread into individual portions. Use bread for dipping and sopping.

2

The Sister’s Summer Salad

summer salad

Amy:
My boss, Beth asked me to do a luncheon for her and I wanted to make a marinated salad but I didn’t want to a traditional one with just the onions, cucumbers and tomatoes. So, I started thinking of what other ingredients would be good with those vegetables and came up with this salad. It was a huge hit and it looked absolutely beautiful served in a trifle bowl. This recipe is very versatile. If you don’t like chick peas use black eyed peas or black beans. If you want to add or omit a vegetable, go for it. This is a great salad to take to a party. Make the day before so all of the flavors can get well acquainted. All of the different colors and flavors are beautiful to the eye and to the belly; this salad is get in my belly good.


The Sister’s Summer Salad
Ingredients for the salad-
2 pounds asparagus, ends removed
1 tablespoon olive oil
Garlic salt, to taste
2 cucumbers, cut in half down middle, seeded and cut in moon shapes
½ red onion, sliced thin
1 15.5 oz can chick peas, drained and rinsed
4.5 oz sliced black olives
10.5 oz sweet golden tomatoes, cut in ½
10 oz cherry tomatoes, cut in ½
½ cup fresh basil, torn
2 teaspoons Italian seasoning
Salt and pepper, to taste
8 oz fresh mozzarella pearls
6 oz. package crumbled feta
½ – ¾ cup Greek or Italian salad dressing

Make the salad-
While your oven is heating to 400 degrees, toss asparagus in olive oil and season with garlic salt. Bake for about 10 minutes or until asparagus is tender or crunchy (however you like it). We like ours still crisp. Get you a large mixing bowl out and put the next 7 items in. Season your salad with fresh basil, salt, pepper and Italian seasoning. This is going to be so good. Add the cheese and toss with the salad dressing. Refrigerate for at least 8 hours before serving. Serve in trifle bowl or glass bowl.

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Fruit Salad with Avocado and Toasted Pecans

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Fruit Salad
Ingredients:
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans

Dressing
1/4 cup orange marmalade melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard

Directions:
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

0

Honey Mustard Salmon and Asparagus

Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.

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Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up-
1 medium eggplant, peeled and cubed
2-3 chicken bouillon cubes
2 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
4 ounces cream cheese, room temperature
Salt and white pepper to taste
½ cups Gruyere cheese, grated
½ cup fresh mozzarella, grated
1 tomato, diced

Fix it-
Get you a pot and add 3 cups of water, bouillon cubes and eggplant. Boil for 5-7 minutes or until tender, drain and return to pot. Add the butter and garlic and cook over medium heat until it smells righteous, this should take about 5 minutes. Now you want to sprinkle the flour onto the eggplant and stir until flour is mixed with the eggplant. Get out the heavy cream and slowly stir in heavy cream. This is just sinful, add the cream cheese and continue to stir until the cream cheese has melted. At this point you are going to need to taste this rich mixture to see what it needs. It’s going to be real good and we think you are going to really like this one. If it needs salt and white pepper, add you some. Add half of the cheese to the eggplant mixture and taste it again. Whatcha think, we think that all it is going to need is your lips wrapped around it. Grease you up a casserole dish and top with the remaining cheese. Slide it in a preheated 350 degree oven for about 15 – 20 minutes. You want the cheese to be melted and the mixture to be bubbly. Top with diced tomatoes. Now the time has come to dig in; get you some chips, toast points or French bread and top with a spoonful of this creamy dip. Blow, because it is going to be hot as Hades. Is that some kind of good or what? So creamy and the tomatoes give it a little something extra. We hope you likey!

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