Fried Green Tomatoes... And I'm Not Talking Fannie Flagg #recipes

I went to our local farmer's market yesterday… one of my favorite places to visit on a lazy Sunday afternoon. Before I knew it, my cart was filled with local peaches, apples, Brussels sprouts, zucchini, and other beautiful fruits and vegetables. Then I saw it! A huge basket heaped with the largest, plumpest green tomatoes I'd ever seen. That's when I realized that I'd never eaten green tomatoes.

How could I call myself a southerner, I wondered, without ever having tasted the very popular southern dish called Fried Green Tomatoes? I decided, then and there, to rectify the problem. I chose a couple of those luscious, green babies and put them in my cart.

I decided to try a dry/wet/dry method to coat the slices. Don't worry, it's easy. I'll explain in the directions.

Fried Green Tomatoes

2 large green tomatoes

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup all purpose flour

1/2 tablespoon granulated onion powder

1/2 tablespoon granulated garlic powder

Large pinch of cayenne pepper

2 eggs

1 cup panko bread crumbs

Slice tomatoes into ¼ inch slices. 

Sprinkle slices with salt and pepper. 

Heat oil in a skillet.

Dry/wet/dry method:

In one bowl, stir together the flour, onion and garlic powders, and the cayenne pepper.

In another bowl, whisk the eggs until well scrambled.

Put the panko bread crumbs into a third bowl.

Dip the slices into the flour mixture, then into the egg mixture, then into the bread crumbs (get it… dry/wet/dry).

Fry the slices until golden brown, approximately 4 minutes on each side.

Drain on paper towels.

Enjoy!

Fried green tomatoes taste like nothing else I've ever eaten. The coating is crunchy and spicy, and the inside is firm but moist and has a slightly sour taste. Very delicious! Have you ever eaten green tomatoes? Where you eating out, or did you cook them yourself? How were they prepared?

Seasoned Pretzels

 I recently fell in love with seasoned pretzels. They’re perfect with a glass of wine or when you’re in need of a flavorful snack. The store-bought seasoned pretzels I tried were tasty, but they seemed a greasy to me and had a high calorie count. Plus, they are mega expensive! Times are hard and families everywhere are trying to spend less. I’ve come up with a recipe that costs less, contains less fat (healthier?), and are cheaper, by far. I hope you’ll give this recipe a try. Let me know what you think.

 

Seasoned Pretzels

 

Ingredients:

• 4 cups pretzel sticks (about 3/4 pound)*
• 1 egg white
• 1 tablespoon avocado or olive oil 
• 2 teaspoons water 
• 3 tablespoons cheddar cheese powder*
• 2 tablespoon dry ranch dressing powder*
• 1/4 teaspoon cayenne pepper (optional)

Directions:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. (A lipped baking sheet works best.)
2. In a small bowl, whisk together the cheddar cheese powder, ranch powder, and cayenne pepper until thoroughly combined. Set aside.
3. In a large bowl, whisk together the egg white, oil, and water until fully emulsified. Don’t worry about any air bubbles or froth that forms.
4. Add pretzel sticks to the large bowl and gently toss until completely coated with the egg white mixture. Using 2 silicone spoonulas for this step in a scooping, turning motion, will assure that no liquid remains in the bottom of the bowl and are gentle on pretzels.
5. Sprinkle the dry seasoning mixture over pretzels and continue scooping and turning to evenly coat the pretzel sticks.
6. Spread pretzels evenly on the baking sheet.
7. Bake 20–25 minutes, turning halfway through, until dry to the touch and seasonings are set.
8. Cool completely before storing in an airtight container.

*Notes:

Aldi has great pretzel sticks that are inexpensive.

The Cheddar Cheese Powder I’ve linked to ($16.99 at the time I posed this) is the lowest unit price I could find. The 2-pound bag is enough to make the above recipe over 20 times. This powder is great for making mac & cheese. It’s good sprinkled on popcorn, too.

The Ranch Dressing Powder I’ve linked to ($4.14 at the time I posted this) contains enough to make 3 batches.

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Almond Cookie Recipe #GlutenFree

 Usually, when people describe their baked goods as “gluten free,” I pause. The phrase usually means the cookies or cakes are dry, or the texture is off, or the flavor needs a little… help. Well, I’m offering this almond cookie recipe that is just scrumptious. Think of these as delicious cookies that happen to be gluten-free.

Almond Cookies

Makes about 18 cookies

Ingredients:

• 2/3 cup light brown sugar
• 6 tablespoons butter, softened
• 1 large egg, room temperature
• 1 teaspoon almond extract
• 2 cups almond flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• Wholealmonds for decorating

Directions:

1. Preheat oven to 350º F and line a baking sheet with parchment paper.
2. Place sugar and butter in a mixing bowl and cream together until light and fluffy, about 2-3 minutes. Add egg and almond extract and beat until fully incorporated.
3. Add almond flour, salt, and baking powder to wet ingredients and stir using a spoon until just combined.
4. Scoop the dough onto the cookie sheet. (I used a medium size cookie scoop.) Press the dough lightly to flatten a bit. Top with almonds and press them lightly into the dough.
5. Bake for 15-18 minutes, or until edges are golden.
6. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Fresh Pink Lemonade #Recipe

 It’s hot here on the east coast of the USA. One of my favorite ways to cool off in the summertime is to make a pitcher of fresh pink lemonade. The ingredient that puts the “pink” in this drink is cranberry juice. What are some of YOUR favorite chilled drinks for hot weather months? Leave a comment below.

Fresh Pink Lemonade

6 cups water

1 1/2 cups sugar

1 1/3 cups fresh squeezed lemon juice

2/3 cup cranberry juice

Add all ingredients to a large glass pitcher and stir until sugar is dissolved. Pour over glasses of ice and garnish with lemon slices. Enjoy!

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Roasted Radish and Walnut Salad #Recipe

Have you ever roasted radishes? The high heat changes not only the texture of the radish, but also the flavor. Roasting makes radishes sweet. Try this Roasted Radish and Walnut Salad recipe. I tossed a handful of spring greens into this salad on the second day just to change it up a bit.You can serve it over micro-greens, if you like. With or without the greens, it's delicious!

Roasted Radish and Walnut Salad

2 lbs Radishes, cleaned, ends trimmed

1 tablespoon olive oil

1 cup walnut halves and pieces

1/4 cup fresh parsley, minced fine

2 teaspoons lemon zest, yellow part only

Salt to taste

Dressing

3 tablespoon olive oil

3 teaspoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon salt

Instructions

1.     Pre-heat oven to 425° F. Line a baking sheet with aluminum foil for easier clean up.

2.     Cut radishes in half (larger radishes can be cut into quarters) and place in a bowl. Toss with 1 tablespoon olive oil and salt (to taste). Spread radishes in a single layer on the prepared sheet pan and roast until lightly golden, approximately 20 minutes.

3.     While radishes are in the oven, place walnuts in a small, dry frying pan and toast over medium heat, stirring frequently, for about 6 minutes. Remove from heat.

4.     Place the roasted radishes, walnuts, parsley, and lemon zest into a serving bowl.

5.     Pour olive oil, lemon juice, and honey into a small jar. Add salt. Screw on the lid tightly and shake to thoroughly combine the dressing ingredients. Pour dressing over salad and stir to coat. Serve warm or chilled. Serves 6-8. Cover any leftovers and store in the refrigerator for up to 4 days.

Fully Loaded Blondies #Foodies #Desserts

Sometimes, you just need something DELICIOUS. These blondies are loaded with good stuff! I hope you enjoy them.

Fully Loaded Blondies 

5 Tablespoon butter, softened

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla

3/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped nuts

1/2 cup sweetened shredded coconut

1 cup semi-sweet chocolate chips

Pre-heat oven to 350° F. Spray an 8-inch x 8-inch square baking pan with cooking spray and set aside.

In a mixing bowl, cream the butter and brown sugar. Add the egg and vanilla and stir until ingredients are fully incorporated.

Add flour, baking powder, and salt. Stir to thoroughly combine.

Stir in nuts, coconut, and chocolate chips. Using a rubber spatula, scrape batter into prepared pan. Batter will be stiff. Press batter into all corners and flatten top evenly. Bake for 25 to 30 minutes, until golden brown. Remove from oven. Cool. Cut into squares.

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Butternut Squash Ravioli with Sage Brown Butter #Recipe

I recently made butternut squash ravioli and I cheated. Rather than taking the time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Butternut Squash Ravioli

Makes about 48

1 butternut squash, about 2 1/2 lbs

1 tablespoon olive oil, for roasting the squash

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried sage

1/4 teaspoon cinnamon

Salt and pepper to taste

1 12 ounce package of won ton wraps

Sage Brown Butter

1/4 cup butter

10 fresh sage leaves

Directions:

For the ravioli:

1.     Preheat oven to 400°. Carefully cut the squash in half and scoop out the seeds. Discard seeds. Rub squash with olive oil and roast, cut side down, until soft when poked with a knife, about 35-45 minutes. Let cool and then scrape squash flesh out of the peel and place in a bowl. Discard peel.

2.     Mash the squash and add Parmesan cheese, garlic powder, onion powder, sage, cinnamon, salt and pepper. Stir until thoroughly combined.

3.     Fill each wan ton wrap with a heaping teaspoon of squash filling. Moisten the edges of the wrap with water and fold into a triangle, sealing edges tightly. Continue until all wraps are filled. (Don’t be surprised if you run out of filling or if you have some filling left over. It all depends on how large the squash is.)

4.     To cook: Fill a pot with 2 quarts of water and bring to a boil. Add about a tablespoon of salt to boiling water, and then gently drop the ravioli into the water. Simmer for 4-5 minutes. The ravioli are done when they float to the surface. Don’t overcrowd the pot. Cook in batches. Drain with a slotted spoon and place on a warm platter. Serve with Sage Brown Butter.

5.  Optional serving suggestion: After ravioli have been simmered and drained, fry them in olive oil, 3 minutes on each side, to give them a crispy texture. Mmmm.

For the Sage Brown Butter:

1.     Place butter and sage leaves to a small sauce pan. Cook over medium low heat until the milk solids turn brown, about 10-15 minutes. Do not overcook. You want brown butter, not burned butter.

2.     Pour butter sauce over the ravioli and serve.

Dust Be Gone! 6 Tips for Staying Dust Free

Every time I turn around, it seems that a new layer of dust has collected on my furniture. Well, I say, “Dust be gone!” The dust in your home is made of carpet and clothing fibers, pet dander, dirt and grime from outside, and, yes, dead skin cells. Here are six simple ways to reduce the dust in your house.

Rugs and Mats, Inside and Out

An outside doormat encourages guest to wipe their feet before they enter your home. An small rug place inside will help remove even more dust and grime from the bottoms of shoes. Place sturdy mats and rugs inside and outside of every entrance to your home.

No Shoes Rule

Make a No Shoes Rule for your home. Remove your shoes and ask guests to do the same. Shoes worn outside carry in all manner of dirt, dust, and who-knows-what into your home. It’s just good manner to remove shoes when you enter your own or someone else’s house.

Magic Moisture

Feather dusters look nice, but they whisk dust into the air instead of collecting it. A cloth is better for dusting. Rather than using a dry cloth, which pushes dust around and causes it to billow into the air (to settle elsewhere), use a damp cloth to remove dust from furniture surfaces. I’m not saying wet… I’m saying damp. Barely dampen your dust cloth with water and wring it out as much as you can. The moisture will capture and hold the dust tight. Rinse the cloth often. Run it through the washer when you’re finished dusting.

Filter the Air

Your HVAC system has a filter that should be changed regularly. Check the owner’s manual of your system and make sure you are changing your filter often enough. It’s better to change it more often than less often, where dust in concerned.

Clean Air Ducts

Every room in your house probably has at least one air register. A few times each year, I use a dryer brush to clean as much of the air ducts as I can reach. There are professional companies that will come in and give your air ducts a thorough cleaning.

Murder the Mites

Dust mites are attracted to the dead skin and pet dander that ends up in your mattress and pillows. Wash your sheets and pillowcases weekly. Wash your mattress pads monthly. And several time a year, vacuum your mattress and run your pillows through a dryer cycle to keep them as clean as possible.

How do you keep dust from collecting in your home? Comment below so everyone can learn something new.

Carrot Loaf Cake #Recipe for #Foodies

I decided to do something nice for myself this weekend, so I baked a Carrot Loaf Cake. I’m the only one who eats dessert in my house, so didn’t want a huge cake. This loaf cake is the perfect size for a small get together. I hope you’ll give this recipe a try.

Carrot Loaf Cake 

For the Loaf Cake:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup neutral oil (vegetable, canola, sunflower)
• 2 large eggs, room temperature
• 1 cup dark brown sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 and 1/2 cups carrot, peeled and grated (3 to 4 medium carrots)
• 1/2 cup walnut pieces
• 1/2 cup coconut chips
• Optional add-in: 1/2 cup raisins or dried cranberries 

For the Cream Cheese Frosting:

• 4 ounces cream cheese, room temperature
• 3 tablespoons butter
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1.    Preheat oven to 350° F. Grease a 9-inch x 5-inch loaf pan with baking spray. Set aside.

2.    Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly combined. Set aside.

3.    In a separate bowl, whisk together the oil, eggs, brown sugar, sour cream, and vanilla extract until thoroughly combined. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated carrot, nuts, coconut chips, and any optional add-ins.

4.    Spread the batter evenly in the loaf pan and tap the pan lightly on the counter to remove any air bubbles. Bake for 50 to 60 minutes. About half way through baking, take a look at the loaf. If it looks brown on the top, lay a piece of aluminum foil loosely over top to prevent over-browning. Ovens vary, so watch your loaf carefully. The cake is done when a wooden toothpick is inserted near the center of the loaf and comes out clean. Remove from oven and cool in the pan.

5.    While the loaf is cooling, make the frosting. The easiest method is to use an electric mixer. Beat together the cream cheese and the butter until combined and creamy. Add the sugar, vanilla, and salt. Beat on low setting until smooth, creamy, and spreadable.

6.    Remove cake from pan and top with frosting. The sides should remain bare. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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Glazed Apricots

 

Glazed Apricots are such a treat! They are sweet with that distinct tart taste of apricots. They’re plump, succulent, and delicious and very easy to make. Here’s how I make them:

Glazed Apricots

Ingredients:

• 5 tablespoons water
• 3 tablespoons honey
• 3 tablespoons sugar
• 2 tablespoon lemon juice
• 1/4-pound dried apricots

Directions:

1. Add the water, honey, sugar, and lemon juice to a small saucepan. Bring to a boil, then turn down the heat. Cover and simmer on low for 10 minutes, stirring occasionally.
2. Add the apricots and continue to cook, stirring frequently, until the liquids turns syrupy, about 10 minutes.
3. Allow the apricots to cool. Transfer to a glass bowl, cover, and refrigerate.

Once the fruits and syrup are thoroughly chilled, enjoy them on their own or over yogurt, ice cream, or oatmeal. They are also a great addition to a cheese charcuterie board.   

Oh, and this recipe can easily be doubled so you can have double the deliciousness.

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Sesame Sticks Recipe

 

I am so excited to share this recipe with you. I love sesame sticks, but the store-bought packages always taste too greasy to me. So, I came up with this recipe that’s just delicious. The salty sweet flavor of this snack is perfect. You’ll find that your guests can’t stop eating them.  

 Addictive Sesame Sticks 

Ingredients:

• 1 cup sesame seeds
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup maple syrup
• 1/4 cup water

 Directions:

1. Preheat oven 375°F. Line 2 cookie sheets with parchment paper and set aside.
2. In a bowl, add the sesame seeds, flour, salt, paprika, and garlic powder. Whisk the dry ingredients together to combine.
3. Add the olive oil, sesame oil, maple syrup, and water. Stir until all ingredients are incorporated.
4. Place batter in 1/2 teaspoonfuls on cookie sheet. Wet hands and roll into sticks. Or place batter on a flat surface and cut sticks of batter with a knife, sliding them onto the cookie sheets (see picture).
5. Bake for 12-15 minutes or until golden and crispy. Cool before serving.

Notes:

1. Hot smoked paprika can be substituted for the sweet smoked paprika.
2. To personalized this recipe, add any spice or herb you prefer.

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Red Lentil Crackers #GlutenFree #HighProtein

 Let's make Red Lentil Crackers!

Makes about 48 crackers. 

Ingredients:

• 3/4 cup (140 g) red lentils, soaked
• 3/4 cup (170 ml) water
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp everything but the bagel seasoning (optional)

Directions:

1. Prepare the lentils: Cover the lentils with water and soak for at least 3 hours or overnight in the fridge. Rinse and drain thoroughly.
2. Preheat oven to 350°F.
3. Make the cracker batter: Transfer the soaked lentils to a mixing bowl, add 3/4 cup water. Using a stick blender, blend to a smooth consistency. (A blender or food processor will also work.) Add olive oil, salt, and baking powder to the lentil mixture. Stir to thoroughly combine all the ingredients.
4. Line a half sheet pan (13-inches x 18-inches) with parchment paper. Pour the lentil mixture onto the prepared baking tray and spread it out into an even layer.  
5. Sprinkle the bagel seasoning evenly over the batter. See note.
6. Bake in a preheated oven at 350°F (180°C) for 10 minutes. Remove from the oven and use a pizza cutter or a knife to cut crackers into squares. Return the cut crackers to the oven and bake for an additional 40 minutes or until they are dry and crispy. Cool completely before serving.

 

*  You can personalize this recipe by swapping out the everything bagel seasoning with your favorite seeds, spices, or herbs.

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Homemade Buttermilk Ranch Powder

I’ve seen lots of variations of the Buttermilk Ranch Powder recipe floating around the internet, lately. So I thought I’d give it a whorl. I've added more of this, less of that, and I've substituted white pepper for black because I think its milder nature lets the other spices shine. Here’s my version of the powder. Use it when cooking chicken, vegetables, casseroles, and anything else you can think of. How about Air Fried Ranch Potato Wedges? Or Buttermilk Ranch Chicken Breasts?

Of course, you could buy your own ready made ranch dressing powder. Hidden Valley makes it. And so does the Spice Enthusiast. But why buy it when you can make your own? Here’s how:

Buttermilk Ranch Powder

Ingredients:  

• 1/2 cup Buttermilk Powder
• 2 tablespoons Parsley Flakes
• 1 tablespoon OnionPowder
• 2 teaspoons Dried Chives
• 1 1/2 teaspoons Garlic Powder
• 1 teaspoon Dill Weed
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper

·     Directions:

Thoroughly mix together all ingredients and store in an air-tight glass jar. Mix it into mayonnaise, sour cream, Greek yogurt, bread crumbs, and more to add a creamy goodness to your food.

Let your imagination run wild as you make your favorite dips, dressings, coatings, marinades, and more. From hamburgers to hummus and everything in between, this buttermilk ranch powder will add a boost of flavor to your favorite dishes.  

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Hannah Cohoon and The Tree of Life

Hannah Cohoon's original Tree of Life

I have often seen jewelry, artwork, quilts, and other things that feature what is called the Tree of Life. I did a bit of investigating and learned some interesting history.

Hannah Cohoon was born in 1788 in Massachusetts. Her father, Noah Harrison, was a drummer boy during the Revolutionary War and he died the year after Hannah was born. Little is known about Hannah’s husband, but she was married and had 2 children, a son named Harrison and a daughter named Mariah. At the age of 29, Hannah became a Shaker when she joined the Hancock Shaker Community.

The Shakers experienced a major spiritual shift between the 1830s and the 1850s where believers received visions which were revealed in songs, art, and dance. Hannah Cohoon drew her first Tree of Life during one of these visions.

Another of Hannah's Depictions

Hannah’s art has been displayed several times at the Whitney Museum and has been used on a UNICEF Christmas postcard for fund-raising.

I found all of this so interesting. To learn more about Hannah Cohoon and see some of her other drawings, visit her Wikipedia page.

The Tree of Life shows up in Norse Mythology, the Bible, the Kabbalah, and other religious texts. The tree has been a subject of sculptors from around the world. It’s been a source of inspiration in film, in music, and in literature. But this story about Hannah Cohoon and her beautiful drawing captured my attention. I’m inspired by the idea of a woman whose glorious belief led her to have such a lovely vision.   

Beautiful Buttermilk Biscuits by @DonnaFaz #Foodie #Recipes

Few people would use a word like 'beautiful' to describe these easy homemade biscuits, but that's just the way I roll. (Pun intended!) You see, I have an on-going love affair with food so it's easy for me to see any type of bread as beautiful (as well as delicious)!

Today, I'm sharing my Buttermilk Biscuit recipe. Mmmmmmm!

Buttermilk Biscuits

Ingredients:

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons butter, chilled and cut into small pieces
• 2 tablespoons shortening
• 1 cup cold buttermilk

Directions:

1.  Preheat oven to 450 degrees F. (Preheating the oven is important.)
2. Measure out the flour, baking powder, and salt into a bowl. Work in the butter and shortening until you've got a crumb-like consistency. (I use my fingers, and I work fast so the butter and shortening won't melt.) Add the buttermilk and stir just until the dry ingredients are moistened. Dough will be sticky.
3. Turn dough out onto a floured surface and fold it a few times. Pat into an oval that's about an inch thick. I use a drinking glass to cut the biscuits into rounds. Gently reform the 'scraps' and cut into rounds. Place the dough rounds on a cookie sheet. If you like soft-sided biscuits, let the rounds touch. If you like crisper sides, give each biscuit some room on the sheet. Bake for 15-20 until they're tall and golden brown.

Alton Brown has a similar recipe, but suggests using a little less salt. Even with all those cookbooks and cooking shows under his belt, what does he know?

Here are some other delicious biscuit recipes I've found on the web:

Paula Deen offers a great recipe for Garlic Cheese Biscuits. Yum, y'all! Yum!

These Mayonnaise Biscuits look interesting, although I haven't tried them. Yet.

And for those who feel biscuit-challenged, here's a neat video from the Joy of Baking website. (Please note, I never add sugar to my biscuits.)

If you're looking for fast and easy, the Betty Crocker website has a recipe using Bisquick, that very well-known all purpose baking mix. I've added chopped herbs and a 1/2 cups of cheddar cheese to this recipe to make dumplings for chicken stew. Everyone knows a dumpling is simply a steamed biscuit!

Whether they're slathered with butter, honey, or jam - or steamed on top of a pot of thick, luscious chicken stew - there's nothing quite as delectable as a fluffy biscuit!

If you enjoyed my Buttermilk Biscuit recipe, or any of the recipes I've linked to, please use the buttons below to share this post. Thanks, and happy eating!