Fried Green Tomatoes

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.

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.

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.

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.

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.

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.

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.