Fried Green Tomatoes with Sour Cream Dill Sauce

Every year I try to grow a little produce, and every year it's a pretty dismal failure, but somehow I still get excited every spring to do some planting.  While my garden doesn't produce much, I still enjoy watching the plants grow, and I'm always optimistic that this will be the year I'll grow a tomato plant that yields a bounty.  Since that hasn't happened yet, I was very excited when my neighbor dropped by some green tomatoes along with a recipe for Fried Green Tomatoes with Sour Cream Dill Sauce.  I don't make fried foods very often, so it's kind of a fun experiment whenever I do.  These tomatoes were quite tasty, and even my husband, who does not like fresh tomatoes, liked these.  The Sour Cream Dill Sauce made these really fantastic.

Now I'm wondering if I can make a baked version of "fried" green tomatoes (and still enjoy them with this amazing dipping sauce).

I served these as a little salad on a bed of spinach with some avocado, crumbled bacon and parmesan cheese (although I forgot to put the parmesan on before taking pictures).

Fried Green Tomatoes with Sour Cream Dill Sauce
Ingredients for Sour Cream Dill Sauce:
1 cup sour cream
1/2 cup mayonnaise
Juice from 1/2 a lemon
1/2 teaspoon minced garlic
1 1/2 tablespoons fresh dill
salt and pepper, to taste

Ingredients for Fried Green Tomatoes:
5-8 large green tomatoes
1 1/2 cup all-purpose flour, divided
3 eggs
1/4 cup milk
dash salt
1 cup Italian style breadcrumbs
1 cup grated parmesan cheese
1/4 cup yellow cornmeal
1 teaspoon garlic salt
pinch cayenne pepper
black pepper, to taste
vegetable or canola oil, for frying


Directions:
1. In a small bowl, mix together the sour cream, mayonnaise, and lemon juice.  Stir in the garlic, dill, salt and pepper until combined.

2. Slice tomatoes about 1/4 inch thick.

3. In a small bowl put 1 cup flour.  In another small bowl mix together the eggs, milk and dash salt.  In a medium-sized bowl or pie plate, combine the breadcrumbs, parmesan cheese, remaining 1/2 cup flour, cornmeal, garlic salt, cayenne pepper and black pepper.

4. Heat oil to 350 degrees.  Dip each tomato slice first in flour, then in egg wash, and finally in the breadcrumb mixture.  Fry until golden brown (2-4 minutes), turning occasionally to brown evenly.

5. Drain on paper towels and serve with sour cream dill sauce.

Source: adapted very slightly from Serena's Kitchen at the Boone Hall Plantation, via my friend Wendy; salad ideas from Paula Deen

Cornbread Stuffing with Apple and Bacon

My friend started describing to me this cornbread stuffing she makes, and the more I heard about it the better it sounded.  This is a fun new way for me to enjoy fall flavors--in stuffing form.  I tend to associate cornbread with fall and winter, since I usually make it to have with chili, and this recipe makes wonderful use of leftover cornbread from chili night.  While one of the pleasures of fall is making a snack out of a fresh apple or enjoying sweet apple baked treats, it's so fun to incorporate apples into dinner as well.

Cornbread Stuffing with Apple and Bacon
Ingredients:
1 tablespoon canola oil
2 slices bacon, chopped
1 apple, chopped
2 stalks celery, finely chopped
1 small onion, chopped
1 teaspoon ground sage
1 teaspoon dried thyme leaves
Salt and pepper, to taste
3 cups crumbled cornbread

Directions:
Preheat oil in a medium skillet over medium-high heat.  Add bacon and cook for 2 minutes.  Add apple, celery, and onion and season with the sage, thyme, salt and pepper.  Reduce heat to medium.  Cook for 5 minutes, stirring frequently.  Add the crumbled cornbread and stir to combine.

Source: slightly adapted from Rachel Ray via my friend, Sara

Sweet Curry Chicken Salad

I just love the flavors and crunch in this chicken salad.  It may seem kind of odd, but I think apples and curry are a great combination.  Then you get the additional crunch of celery and almonds.  The honey and grapes add sweetness and the chicken fills it all out.  These were delicious in pita bread, but I think this salad would make a great wrap as well.

Sweet Curry Chicken Salad
Ingredients:
1/2 cup plain yogurt (I used Greek)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon mild curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken
1 cup seedless grapes, cut into quarters
1/2 cup diced celery
1 small apple, peeled, cored and finely diced
1/2 cup slivered almonds
Pita bread or wraps, for serving

Directions:
1. In a small bowl whisk together the yogurt, sour cream, honey, curry powder and salt until smooth.

2. In a medium bowl mix chicken, grapes, celery and apple.

3. Pour the sauce over the chicken mixture and stir to combine.  Stir in the slivered almonds.  Serve with pita bread or as a wrap sandwich.

Source: adapted from Home Cooking The Costco Way

Tzatziki Sauce

Tzatziki sauce is tasty with fresh vegetables, and delicious on Mediterranean-type sandwiches or gyros.  It was great with these Mediterranean Chicken Wraps.  Healthy, tasty and easy to make.  I can't ask for much more in a dip.

Tzatziki Sauce
Note: To speed up the process you can shred the cucumber on the large holes of a box grater and then place the shredded cucumber in a clean kitchen towel and wring out the excess water.  You could then season with salt as desired after mixing the rest of the ingredients together.  If you prefer finely chopped cucumber instead of shredded, follow the instructions in the recipe.
Ingredients:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1 teaspoon kosher salt
1 cup plain Greek yogurt
1/2 small clove garlic, grated
3 teaspoons lemon juice
1 1/2 teaspoons chopped fresh dill (or more to taste)

Directions:
1. Place the cucumber in a colander and sprinkle with the kosher salt.  Set over a bowl and let drain for 30 minutes.  Place the cucumbers in the middle of a clean kitchen towel and wring the towel to drain off as much water as possible.  Dry with a paper towel.  Chop very finely.

2. Combine the chopped cucumber with the yogurt, garlic, lemon juice and dill.  Refrigerate for at least 2 hours before serving.  Store in an airtight container.

Source: recipe adapted from www.browneyedbaker.com, method tips from www.melskitchencafe.com

Toffee Apple Dip

I've mentioned before how much I love fall.  I really love pumpkin season, but I try not to skip over apple season.  I thought it would be fun to make a special after-school snack for my kids on their first day of school, and an apple treat seemed very appropriate.

This dip is so quick to mix together and is addictively delicious!

Toffee Apple Dip
Ingredients:
8 oz. cream cheese
3/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup toffee baking bits
Sliced apples, for dipping

Directions:
1. Mix together the cream cheese and brown sugar until well combined.  Stir in the vanilla well.  Add the toffee bits and stir well.

2. Serve immediately or cover and refrigerate until ready to serve.  Serve with sliced apples.

Source: adapted from two recipes, one from Jolene C.  via my mom, and from www.melskitchencafe.com

Sloppy Joes (Crock Pot)

I just love recipes from friends.  A friend I lived close to years ago gave me this sloppy joe recipe, and I think of her whenever I make this.  It's a tasty sloppy joe that comes together quickly and then waits patiently in the crock pot until we're ready to eat.  Crock pot meals never fail to make my day go so much more smoothly. 

Sloppy Joes (Crock Pot)
Yield: Serves about 8
Ingredients:
2 teaspoons canola oil
2 1/2 lbs ground turkey (or ground beef, if you prefer)
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups ketchup
1/2 cup water
2 tablespoons brown sugar
1/4 cup mustard
4 tablespoons white vinegar
4 tablespoons Worcestershire sauce
3 teaspoons chili powder
1 green pepper, chopped
Hamburger buns, for serving

Directions:
1. In a large skillet heat the oil over medium heat.  Add the ground turkey, onion and garlic.  Cook, stirring occasionally, until the meat is brown and onion is tender.  Drain. 

2. In a crock pot, combine the ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir until combined.  Stir in the green pepper and the meat mixture.  Cover and cook on low 6-8 hours or on high 3-4 hours.  Serve on hamburger buns.

Source: adapted from my friend, Rachel A.

Cabbage and Green Beans

I just love a colorful plate of food.  It gives such a fresh and healthy look to a meal.  And since I have to eat my vegetables anyway, I might as well have fun using vegetables to add some color to our dinner table.

I usually keep side vegetables very simple: steamed broccoli, a simple spinach salad, carrot sticks, canned or frozen corn, etc.  Let's be real, if I'm taking time to make a substantial main dish, it's very rare that I'm going to make fancy side dishes too.  But if we're having leftovers of a main dish, then I might actually take the time to plan something more interesting for the side.  It's sometimes nice to add something different to the meal the second time around.

Cabbage and Green Beans
Note: The cabbage and beans pictured above are a bit crunchy.  If you prefer them softer then see the instructions for adding chicken broth for more tender vegetables.  Although they are a bit wetter and not such a vibrant color, I think tender, simmered cabbage is delicious.
Ingredients:
1 small head red cabbage
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 cups chicken broth, optional (see note)
1 lb. fresh green beans, rinsed and trimmed

Directions:
1. Rinse cabbage and cut into thin slices, discarding the tough core pieces.

2. In a large pan add butter and olive oil.  Cook over low heat until butter is melted.  Add cabbage to pan and sprinkle with salt and pepper. 

Crunchy version: Saute 10 minutes over medium-high heat, stirring occasionally.  Add the green beans and continue cooking for about 5 minutes longer. 

Tender version: For more tender vegetables, instead of sauteeing for 15 minutes, saute cabbage for 3-4 minutes then add 1/2-2 cups chicken broth.  Bring to a boil, then reduce ehat and simmer, covered, for about 8 minutes.  Add the green beans and simmer an additional 5-7 minutes, until beans and cabbage are tender.

Source: adapted from: http://divascancook.com/southern-cabbage-recipe/ and http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html#!