Fried Green Tomatoes
3 Large Green Tomatoes, cut into ¼ inch slices
2 Eggs
1 ½ Cup Buttermilk
1 ½ plus 1 T Self Rising Flour, Divided
Salt and Pepper to taste
Vegetable Oil
Combine buttermilk and eggs in a large bowl; whisk in 1 T flour, ½ t pepper and ½ t salt; Add tomatoes and let stand for about 20 mintues
Meanwhile, whisk together the 1 ½ cups flour, salt and pepper in a large bowl.
Using a large skillet, add 1” of oil; heat oil on medium high heat ; dredge the tomato slices one at a time into the flour shaking off any excess flour; place tomatoes onto the skillet; fry tomatoes until golden brown on each side.
Drain on paper towels, add salt and pepper and serve.
Wednesday, September 23, 2009
BUTTERMILK EGGS IN TOMATO SHELLS
BUTTERMILK EGGS IN TOMATO SHELLS
4 Large Ripe Tomatoes
4 Large Eggs
½ Cup Buttermilk
Preheat oven to 350 degrees
Cut a very thin slice from bottom of each tomato so that it will not wobble. Do not cut into the liquid part of the tomato. Cut a 1/2 inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom. Sprinkle insides of tomatoes with salt and freshly ground pepper.
Put 1/2 tablespoon buttermilk in bottom of each shell. Fill each shell with a raw egg, which will come almost to the top of tomato. Carefully spoon 1 tablespoon buttermilk on top of each. Sprinkle with salt.
Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.
4 Large Ripe Tomatoes
4 Large Eggs
½ Cup Buttermilk
Preheat oven to 350 degrees
Cut a very thin slice from bottom of each tomato so that it will not wobble. Do not cut into the liquid part of the tomato. Cut a 1/2 inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom. Sprinkle insides of tomatoes with salt and freshly ground pepper.
Put 1/2 tablespoon buttermilk in bottom of each shell. Fill each shell with a raw egg, which will come almost to the top of tomato. Carefully spoon 1 tablespoon buttermilk on top of each. Sprinkle with salt.
Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.
QUINOA CHARD PILAF
QUINOA CHARD PILAF
1 Bunch Swiss Chard, stems removed
2 Cups uncooked Quinoa, rinsed
1 T Olive Oil
1 Onion, diced
3 garlic cloves, minced
1 quart Vegetable Broth
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
1 Bunch Swiss Chard, stems removed
2 Cups uncooked Quinoa, rinsed
1 T Olive Oil
1 Onion, diced
3 garlic cloves, minced
1 quart Vegetable Broth
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
BUTTERMILK FRIED CORN
BUTTERMILK FRIED CORN
2 Cups Fresh Corn
1 ½ Cup Buttermilk
2/3 Cup Flour
2/3 Cup Cornmeal
1 t Salt
½ t Pepper
Corn Oil
Combine buttermilk and corn in a large bowl; let stand for 20 minutes
Meanwhile, pour oil in a dutch oven to a depth of 1 inch heat on medium high heat.
Combine flour, cornmeal salt and pepper in a large zip-lock plastic bag. Drain corn and add to zip-lock bag. Shake bag to coat.
Fry corn in hot oil for 2 – 3 minutes or until golden.
Drain on paper towels and serve.
2 Cups Fresh Corn
1 ½ Cup Buttermilk
2/3 Cup Flour
2/3 Cup Cornmeal
1 t Salt
½ t Pepper
Corn Oil
Combine buttermilk and corn in a large bowl; let stand for 20 minutes
Meanwhile, pour oil in a dutch oven to a depth of 1 inch heat on medium high heat.
Combine flour, cornmeal salt and pepper in a large zip-lock plastic bag. Drain corn and add to zip-lock bag. Shake bag to coat.
Fry corn in hot oil for 2 – 3 minutes or until golden.
Drain on paper towels and serve.
LEMON ROASTED BEETS WITH FETA
LEMON ROASTED BEETS WITH FETA
3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste
Preheat oven to 400 degrees
Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.
Place on serving platter and top with Thyme and Feta.
3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste
Preheat oven to 400 degrees
Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.
Place on serving platter and top with Thyme and Feta.
EASY SNAP PEAS AND PEPPERS
EASY SNAP PEAS AND PEPPERS
3 Cups Fresh Snap Peas
1/2 Cup Red Pepper, seeded and chopped
1/2 T Mrs. Dash Original Blend
1 T Water
Cook and stir peas and red peppers in a non-stick skillet over
medium-high heat for 5 minutes
Stir in seasoning and continue cooking for 2-3 more minutes or until tender.
3 Cups Fresh Snap Peas
1/2 Cup Red Pepper, seeded and chopped
1/2 T Mrs. Dash Original Blend
1 T Water
Cook and stir peas and red peppers in a non-stick skillet over
medium-high heat for 5 minutes
Stir in seasoning and continue cooking for 2-3 more minutes or until tender.
Thursday, September 10, 2009
ZUCCHINI WITH FIRE ROASTED TOMATOES
ZUCCHINI WITH FIRE ROASTED TOMATOES
3 Large Zucchini, cut into 3" sticks
1 can (14 oz) Fire Roasted Tomatoes
2 T Extra Virgin Olive Oil
1/2 t Salt
1/2 t Pepper
In a large skillet, heat olive oil over medium heat; Add remaining ingredients; Cook until zucchini is tender or about 10 minutes. Serve and enjoy.
3 Large Zucchini, cut into 3" sticks
1 can (14 oz) Fire Roasted Tomatoes
2 T Extra Virgin Olive Oil
1/2 t Salt
1/2 t Pepper
In a large skillet, heat olive oil over medium heat; Add remaining ingredients; Cook until zucchini is tender or about 10 minutes. Serve and enjoy.
Monday, August 17, 2009
PARMESAN LIME GRILLED CORN
PARMESAN LIME GRILLED CORN
4 Ears Corn on Cob in husk
¼ Cup Butter or Margarine, softened
1 Lime
2 T Parmesan Cheese, shredded
1 T Olive Oil
Salt and Pepper to Taste
Soak Corn in Husks in Cold Water 15 minutes.
Meanwhile, blend butter, oil and 1 T of lime juice, ½ t of grated lime peel in a small bowl, cover and refrigerate.
Place corn on grill rack and grill for 12-15 minutes or until tender. Turning every 5 minutes.
Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan cheese. Season with salt and pepper.
4 Ears Corn on Cob in husk
¼ Cup Butter or Margarine, softened
1 Lime
2 T Parmesan Cheese, shredded
1 T Olive Oil
Salt and Pepper to Taste
Soak Corn in Husks in Cold Water 15 minutes.
Meanwhile, blend butter, oil and 1 T of lime juice, ½ t of grated lime peel in a small bowl, cover and refrigerate.
Place corn on grill rack and grill for 12-15 minutes or until tender. Turning every 5 minutes.
Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan cheese. Season with salt and pepper.
Friday, August 14, 2009
BUSY MOMS MINI LIME TARTS
BUSY MOMS MINI LIME TARTS
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
Wednesday, July 29, 2009
BUSY MOMS CRÈME BRULEE
BUSY MOMS CRÈME BRULEE
2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar
Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Pour into shallow baking dish. Refrigerate 15 minutes.
Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.
2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar
Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Pour into shallow baking dish. Refrigerate 15 minutes.
Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.
Dunkin’ Cookies
Dunkin’ Cookies
4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor
Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.
4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor
Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.
PEANUT BUTTER CAKE COOKIES
PEANUT BUTTER CAKE COOKIES
1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs
Preheat oven to 375 degrees.
Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.
Bake for 7-9 minutes or until cookies are set.
1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs
Preheat oven to 375 degrees.
Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.
Bake for 7-9 minutes or until cookies are set.
GRILLED PEACHES
GRILLED PEACHES
4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping
Combine honey and dressing in a medium bowl; add peaches; toss to coat.
Grill peaches for about 4 minutes per side, brushing with mixture occasionally.
Transfer to serving platter. Top with whipped topping
4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping
Combine honey and dressing in a medium bowl; add peaches; toss to coat.
Grill peaches for about 4 minutes per side, brushing with mixture occasionally.
Transfer to serving platter. Top with whipped topping
GRILLED PINEAPPLE DESSERT
GRILLED PINEAPPLE DESSERT
1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds
Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.
Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.
1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds
Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.
Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.
5 MINUTE PEAR CRUMBLE
5 MINUTE PEAR CRUMBLE
1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping
Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping
1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping
Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping
CHOCOLATE MARSHMALLOW PUDDING
CHOCOLATE MARSHMALLOW PUDDING
2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed
Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.
Spoon mixture into serving cups and top with Cool Whip.
2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed
Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.
Spoon mixture into serving cups and top with Cool Whip.
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