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Fried Green Tomatoes

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 or in a sandwich. 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) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes

Ingredients:

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

Kosher salt

Directions:

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. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

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Cajun Chicken Fries

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These are certainly crowd pleasers! These fries are positively “Sweet and Savory”! When we went to visit the Louisiana Hot Sauce plant they were so kind to give us some marvelous merchandise! So today I tried them out and let me tell you it was out of sight good!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch wide strips seasoned with Louisiana Hot Sauce chicken wing seasoning.

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bad until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Basmati Rice Salad

This salad is great for using up those great summer tomatoes and corn.  This salad goes great with just about anything.  It is very simple and yummy. We have added grilled shrimp to this dish and it was delish and nutrish.
Ingredients:

1 cup basmati rice

2 cups water

1\2 teaspoon salt

4 ears of corn, kernels cut from the cob

3 tablespoons olive oil

2 tomatoes, seeded and diced

¾ cup of red onion

3 green onions, chopped

Dressing:

1 tablespoon olive oil

½ lemon, juiced

 ¼ cup Red wine vinegar

¼ cup olive oil

½ tablespoon sugar

¼ cup minced fresh basil

Salt and pepper to taste

Directions:

 Preheat oven to 375. In a medium pot bring rice and water to a boil, add salt, cover and reduce heat to low and simmer for twenty minutes. Toss corn with 3 tablespoons of olive oil and bake on a baking sheet for 20 minutes or until golden brown. Combine rice, corn, tomatoes, red and green onion in a large boil.  Mix all ingredients for dressing.  Pour desired amount of dressing over rice and corn mixture. Cover and chill at least one hour before serving.

 

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Low Fat Banana Pudding

Even if you are not trying to lose weight you should try this recipe.  It is not lacking in goodness.  The only thing that this recipe lacks is all the extra fat.  

 

Low Fat Banana pudding
Ingredients:
1 large box French vanilla pudding, low fat/sugar free
2 cups milk, reduced fat
1 can sweetened condensed milk, fat free
1 8 ounce block cream cheese, room temperature, reduced fat
1 large tub whipped cream, reduced fat or fat free
6-8 bananas, sliced
1 box Vanilla wafers, reduced fat
Directions: 
Add milk and pudding mix to a large bowl and use a hand mixer to combine.    In another bowl combine cream cheese and sweetened condense milk using hand mixer.  Add cream cheese mixture to pudding.  Fold in half of the whipped cream and bananas.  In a glass bowl, line inside and bottom with cookies.  Add a layer of  pudding and then whipped cream.  Continue layering until all ingredients have been used, ending with whipped cream. Garnish with cookie crumbs. I use a zester or grater to make cookie crumbs.  
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Go on and Get You Some! The Sisters dirty rice stuffed peppers!

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Our Weekend in Jasper, Georgia with Beautiful People!

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This weekend we had the privilege to travel to Jasper, Georgia to the Salvation Army camp. What a beautiful weekend for the sisters! Our very good friend Stormnhad asked us to come and do a cooking demonstration for all the women that were attending the retreat for the weekend. We of course were honored and said yes! />
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We left Friday afternoon and began an extremely comical voyage. Words can’t describe the enjoyment the sisters have on the road. We always hit the super slab with complete gusto! It’s like we leave our age at home and reflect on being a teenager again. It is first-class therapy for the soul. We laugh and cut the fool just like we did when we were teen-agers. The time goes by so fast when you get older and it is just brings comfort to know we still can be so silly again. Our road trip was, to say the least, an “untamed adventure”.

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On Saturday we were to go on stage and demonstrate how to make a wonderful BLT potato salad and strawberry trifle. We had everything set up and all our ingredients ready to show all these magnificent ladies how it’s done. With butterflies doing somersaults in our bellies we came on stage and did our thing. We asked them to play the song “Don’t Stop Believing” as we entered the stage to get the ladies hyped up a little. Really and truly it was to get us hyped up to do our thing. Don’t stop believing is our theme song. It’s something that we continue to do each and every day of our lives. We keep pushing and believing so that one day we may accomplish our dream.


This is from a previous road trip that the sisters took.

We had such a great time with all of these ladies. What a delight it was to entertain all these ladies. We just want to thank them for the astonishing response that they gave us. We were overwhelmed with excitement! Our Cup Runneth Over! Beyond a doubt these ladies, God and prayers gave us the confidence to get up on that stage and share what we love to do! Cook, eat and perform! It was just a magical weekend all together.

The ride home took us 10 hours when it should have only taken 4! But we took the time out to see the sights and ride through the town of Jasper. Can we just say it was breath taking? The beautiful picturesque scenery was just awe-inspiring. We had the windows down and the music playing as we traveled through the mountains, and it was like we didn’t have a care in the world! Life was complete! We had shared the afternoon with beautiful women and doing what we love, it just couldn’t get any better than that! God is GOOD!

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Greek Burgers

I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

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Fish Tacos with Mango Salsa and chipolte Slaw

This is one of my favorite dishes. The girls and I went to the beach one weekend and we came up with these different recipes and they complement each other very well. The crispy flaky fish, the sweet mango salsa and the smoky and spicy flavors from the chipotle peppers work so well together. My husband Andy loves this meal and so do all of the girls. ENJOY!!!
Tacos
Ingredients:
Oil for frying
2 lbs. tilapia fillets
1 cup flour
3 eggs
2 cups panko bread crumbs

Directions:
Put flour, eggs and bread crumbs in three different dishes. Season the fish to taste. Dredge fish in flour, then eggs, then panko crumbs. Fry fish until flaky Serve with warm flour tortillas, slaw and mango salsa.

Chipotle Slaw

Ingredients:
1 tablespoon finely chopped chipotle peppers, with seeds or without
1 tablespoon adobe sauce
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons honey
2 teaspoons lime juice
½ cup angel hair cabbage
¼ cup finely chopped red onions
¼ cup chopped green onions
Salt and pepper to taste

Directions:
Combine the chipotle pepper, adobe sauce, mayonnaise, sour cream, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to combine. Season with salt and pepper and refrigerate until ready to serve with tacos or a side.

Mango Salsa

Ingredients:
1 ripe mango, peeled, pitted, and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste

Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste.

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