Monthly Archives: July 2015

Fried Green Tomatoes

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Fried Green Tomatoes

  
I picked so many green tomatoes today, and aside from using most of them for my Chow Chow, I thought I’d fry some for a delicious Southern treat.  

First, let’s bask in the glory of my 18.6 lbs of green tomatoes…

  
It’s glorious. Also, I think you can see that I am most definitely team Targaryen. I’m also in the R + L = J conspiracy theory group, and have high hopes to see my boy Jon rise from the dead next season. But anyway, back to my tomatoes… 

Ingredients: 

  • 2 large green tomatoes 
  • 1 c all purpose white or wheat flour
  • 1 c cornmeal based fish fry (I love the Louisiana fish fry mix) 
  • 1 egg
  • 1 T milk
  • Canola, peanut, vegetable, or your favorite oil for frying

1. Slice up those emerald beauties. Also, start heating up your frying oil. You’re shooting for 350, so it should be on medium to slightly higher than medium heat.

  
2. Prepare your egg wash by mixing your egg with 1 T milk.

  
3. Prepare a little batter station for you to dip your ‘maters in. Fish fry in one shallow dish, flour in another, and your egg wash mixture in the middle.

  
  
4. Now dredge your ‘maters in the flour first, shake off the excess, then bring it over to your egg wash bowl.

  
  
  
5. Now dredge it through the fish fry and shake off any excess.

  
6. When your oil is ready to go, put those puppies in there for about a minute to a minute and a half, then flip them over. After another minute or so, take them out and allow them to drain. You can use a paper towel, but both sides will stay crispy better if you allow it to drain on something that elevates it like a cooling rack over a paper towel. 

  
  
Now flip… Another minute on this side and they’ll be done. 

Now allow them to drain and cool for a minute before eating. Absolutely divine! 

  
 

Salmon With Lemon Butter Sauce

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Salmon With Lemon Butter Sauce

  
This is a yummy salmon dish with a delicious lemony-buttery-garlicky sauce and a sprinkle of dill. I usually buy my salmon fresh from the seafood market in my grocery store, but our SAMs had a sale on 6 oz frozen salmon fillets and they worked out perfectly for this dish! Just let them defrost of course first if that’s what you decide to use too. 

Ingredients:

  • 4 6oz salmon filets
  • 1/2 c unsalted butter (1 stick)
  • 1 garlic clove
  • 1 lemon
  • Salt and pepper 
  • Fresh or dried dill weed (optional)

1. In a small sauce pot melt your butter stick on low-ish heat. You’re not cooking the butter, just melting it. Also, pre-heat your oven to 375F.

  
2. Get out your little microplane grater and grate your garlic clove and also zest your lemon. Put it straight into your butter. Then, squeeze the lemon juice into there too. Mmm, starting to smell good in here! 

  
  
3. Line up your salmon in a baking dish and say to yourself “One fish, two fish, red fish, blue fish!”

  
4. Then, pour your yummy sauce all over your fish.

  
5. Now season your salmon with salt and pepper.

  
6. Now put it in your oven at 375…

  
7. I checked it at 15 minutes and it was at this point I remembered I had fresh dill growing in the garden. Yay! So I swished the butter around in the dish to make sure it was flavoring up everything and then threw some dill on it. Basil would be good, parsley, or even chives. Or you could just leave it without the herbs too 😉

Then it’s back in the oven another five minutes.

  
 8. After 20 minutes or so it’s done! This calls for a red wine blend! ☺️

  

Creamy Avocado Dressing With A Kick

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Creamy Avocado Dressing With A Kick

  
This dressing is delicious on a salad or used as a topping for fajitas, nachos, or even a veggie dip. My favorite way is on a fajita salad. Yum! 

Ingredients:

  • 1/2 avocado if using a regular to largish avocado, otherwise a whole small one
  • 1/2 c sour cream
  • 1 handful of cilantro (roughly 1/4c)
  • 1 garlic clove chopped
  • Juice of 1/2 lime
  • 1 jalapeño (with seeds or half seeds if you don’t like the heat) 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sugar 

1. Chop your garlic and jalapeño before putting in your food processor to make sure there are no chunks. I use my mini food processor for this. 

  
  
  
  
2. Blend away!

  
3. Mmmmmm, it’s heavenly! 

  
4. Yum!