Fried Green Tomatoes

 

This dish isn't for everyone.  But if you like fried green tomatoes or you haven't tried it before and are feeling a little adventurous, then this is a great recipe!  Hope you try it out.

Prep time: 15mins       Cook time: 10mins

Servings:  4

Ingredients
4 large green tomatoes (or Tomatillo tomatoes if you can't find green tomatoes)
3 egg whites
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Grated parmesan cheese

Directions
1. Slice tomatoes 1/8 inch thick. Discard the ends.
2. Whisk egg whites and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
4.  Sprinkle with grated parmesan cheese before serving

I served them with a dip made out of dijon mustard, a bit of mayonnaise, some horseradish and a dash of red wine vinegar.

Indian Tandoori Chicken

This is one of my favorite recipes for grilling chicken.  I first used this recipe about 6 yrs ago and I have used it over and over again!  The marinade is just amazing and gives makes the meat tender, juicy, and gives it an amazing red color.  I usually double this recipe.  Perfect for summer bbq's.  Enjoy!

Prep time:  30 mins      Cook time: 20 mins    Ready in: 7 hrs
Servings:  ~ 4

Ingredients
2lbs chicken (legs or thighs)
1 tsp salt
1 lemon juiced
1 1/4 cups plain yogurt
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 tsp grated ginger root
2 tsp garam masala
1 tsp cayenne pepper
1 tsp yellow food coloring
1 tsp red food coloring
2 tsps finely chopped cilantro
1 lemon, cut into wedges

Directions
1. Remove the skin from chicken, cut slits into them length wise.  Sprinkle both sides of chicken with salt and lemon juice.  Set aside for 20 minutes while preparing the marinade
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper.  Mix until smooth.  Stir in yellow and red food coloring.  Spread yogurt mixture over chicken. Cover and refrigerate for 6-24 hrs (the longer the better)
3. Preheat an outdoor grill to medium heat and lightly oil grill.
4.  Cook chicken on grill, medium to medium low until no longer pink and juices run clear.  Garnish with cilantro and lemon wedges.

Butter Pecan Cookies

These are my favorite cookies to make....and eat!  They are easy to make they have a rich buttery flavor.  If you like pecans....these are a must!

Prep time: 30mins     Cook time: 12mins    Ready in: 1hr 45mins
Servings: 24 cookies

Ingredients
1 cup butter softened
2/3 cup packed brown sugar
1 egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp vanilla
1/2 cup finely chopped pecans
1/2 cup pecan halves
white sugar

Directions
1. In a large bowl mix butter, born sugar, egg, and vanilla until well blended
2. Slowly add flour and salt and mix well.  Add chopped pecans and mix by hand.  Cover and refrigerate for at least 1 hr
3. Preheat oven to 375 degrees F
4. Roll dough into one inch balls and place 2 inches apart on cookie sheet.  Flatten balls with the bottom on a glass dipped in white sugar.  Press a pecan into the top of the dough
5. Bake 10-12 minutes until lightly colored
Enjoy with a glass of cold milk!

If you make these cookies, please leave a comment and rate my recipe ☺

Korean BBQ Ribs

This is an amazing BBQ recipe!  I tried this recipe for the first time this week and it was definitely a keeper.  The marinade is full of flavor and so easy to make.  Your neighbors will be jealous when they smell you grilling these ribs!! 

Prep time: 15mins      Cook time: 15mins     Ready in: 3hr 30mins
Servings: 4

Ingredients
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) or country ribs
Garnish: 1 green onion chopped and toasted sesame seeds

Directions
1) In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
2) Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
3) Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 6-8 minutes per side
4) Garnish with chopped green onion and toasted sesame seeds
5) Serve with white rice and steamed broccoli

If you use this recipe, please leave a comment and rate my recipe!  Thanks ☺

French Breakfast Crepes

Tushara's rating:  ♥♥♥♥♥
Prep time: 15mins  Cook time: 15 mins
Servings: 16 crepes

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
4 tablespoons brown sugar
1 teaspoon vanilla
2 tablespoons Bacardi rum
2 cups of your favorite sliced fruit
2 tablespoons powdered sugar
maple syrup
Butter, for coating the pan

Directions
1. In a blender, combine all of the ingredients and mix for about 30 seconds or until well mixed. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan on medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds.
3. Fill crepes with your favorite sliced fruits and fold crepes Top with maple syrup, powered sugar and a dollop of whip cream.

Yummy Chicken Enchiladas

 
I love this recipe.  I must say that the enchilada sauce is the best part!  Make your own filling if you have a good recipe...but definitely try the sauce!

Prep time: 1hr    Cook time: 30mins
Servings:  16 enchiladas

Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast cubed
Salt and pepper
2 teaspoons cumin powder
1 teaspoon Mexican Spice Blend (McCormick Hot Mexican-Style Chili Powder)
1 red onion, chopped
4 cloves garlic, minced
2 poblano peppers, diced
1 cup frozen corn, thawed
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas (Mission white corn tortillas)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped
tomatoes

Ingredients for the sauce:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder (McCormick Hot Mexican-Style Chili Powder)
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon onion salt
1 tbsp dark chocolate chips (Ghirardelli  60% cacao bittersweet chocolate chips)
salt to taste

Directions:
1. Season chicken with salt and pepper.  Add minced garlic, cumin powder, and Mexican chili powder and set aside.
2. Coat large saute pan with oil. Saute onions and peppers until tender.  Add chicken and cook over medium heat until fully cooked.
3.  Add canned tomatoes and frozen corn.  Cook covered over low heat while preparing enchilada sauce and preheat oven to 350 degree F.
4.  To make enchilada sauce:  Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.  Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth.  Ass chocolate chips and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
5. Dust the chicken mixture with flour to help set.  Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
6. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
7. Bake for 15 minutes in the oven until cheese melts
8. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

If you make these enchiladas, please leave a comment and rate my recipe☻