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Thursday, August 14, 2014

Fried Green Tomatoes

Fried Green Tomatoes are one of my favorite things about summer.


Love love love them. 

I use a combination of flour and cornmeal which gives it a perfectly crispy coating, 
then I shallow fry them in a little bit of olive oil. After that, a couple of shakes of 
Frank's and a squirt of lemon or lime is all you need.

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Fried Green Tomatoes

3 green tomatoes
1/4 cup olive oil
1/2 cup cornmeal
1/2 cup flour
3/4 tsp salt
1/4 tsp garlic powder
Fresh cracked pepper
Pinch of cayenne pepper
3/4 cup buttermilk

Heat olive oil in a skillet over medium to medium high heat. Cut tomatoes into 1/4 - 1/3 inch slices. Stir together cornmeal, flour, salt, garlic powder and both peppers in a bowl. Pour buttermilk into another bowl. Dip tomato slices into buttermilk, then coat evenly in flour mixture. Add to the heated oil and cook 2-3 minutes on each side until crispy. Fry tomatoes in batches so you don't overcrowd the skillet. Use more oil if needed.

Serve with Frank's Red Hot and Lemon or Lime.


Sunday, August 10, 2014

Super Simple & Fresh Tomato Sauce


With tomatoes in season, there's no better time to make this 
easy and light, fresh tomato sauce. So good!


It couldn't be easier to throw together. I had a leftover, uncooked, pork chop that 
I browned off, then used the same pan to saute up some onion and garlic. 
Pureed some fresh tomatoes in the blender, poured it in with the onions, added 
the chop and cooked it in the sauce until the sauce was nicely reduced.
I think it would be just as good without the chop.

The flavor of this sauce was so beyond ordinary. Simply delicious!

I served it over ricotta and spinach tortellini with some fresh
grated parmesan cheese. I think I'm going to use the leftover tortellini in one of my


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Super Simple & Fresh Tomato Sauce

1 bone-in pork chop (optional)
2 tbsp olive oil
1 medium onion
3 cloves garlic
Pinch of red pepper flakes (optional)
Salt and pepper
5 large tomatoes, rough chop
1 tsp Italian seasoning
1 tsp sugar
Handful of fresh basil

Season the chop with some Monterey steak seasoning (can use just salt and pepper) and brown both sides in a hot skillet with olive oil. Set aside. (Don't cook through.)

Cut tomatoes into big chunks and blend until smooth.

In the same skillet you browned the chop, add onion with a pinch of salt, pepper and red pepper flakes; saute until it starts to soften; add garlic and cook 2 minutes more. Stir in pureed tomatoes, Italian seasoning and sugar, then add in the chop with any juices. Simmer uncovered, stirring occasionally, 20-25 minutes or until desired consistency. Taste for seasoning, adding more salt and pepper if necessary. Remove chop and let cool, shred meat and stir into sauce along with some fresh basil.


Thursday, July 24, 2014

Grilled Pineapple & Balsamic Glazed Sweet Potatoes


Today for lunch I revisited one of my favorite sweet potato 
recipes, but with a little twist.



I substituted out the orange marmalade with this delicious dip I got the other day 
at The Savory Pantry in downtown Hot Springs, AR.

It's a roasted pineapple & habanero dip that has the consistency of marmalade.
I love it and know I'm going to use it a lot. 

Could be simply poured over cream cheese and served with crackers or I think it would be awesome used instead of mayo in chicken salad or to make a salad dressing. 

I ate some on a grilled turkey burger yesterday and it was so good. You can order online if you had a hankering to try it, but if not, you could switch out the marmalade in the recipe with just about any flavor you wanted. I loved the hint of heat so I'm thinking pepper jelly would be delicious too.

Linked with Weekend Potluck and Foodie Friday.



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