Fried Green Tomato Sandwiches

When it comes to warm-weather produce, much is made of the importance of finding just-ripe fruits and vegetables for their natural sweetness and juicy insides. But that all changes when the spotlight is shined on one particular summer classic: fried green tomatoes. This Southern staple is best when made with firm, not-yet-ripe tomatoes — which are most often green — because they’re not packed with liquid yet. Traditional tomato sauce relies on ripe red tomatoes because they burst open with juices when cooked, but it’s those same juices that would render red tomatoes limp and the crumb coating soggy if they were fried. As you peruse your gardens this summer or shop at farm stands and the supermarket, reach for green tomatoes and put them to work in the Neelys’ can-do recipe for Fried Green Tomatoes (pictured above). Ready to eat in only 30 minutes, this simple-to-make dish features slices of green tomato dunked in garlic powder-laced flour, a batter of milk and eggs, and … [Read more...]

Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette

Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette features summer’s best produce like sweet corn, blueberries and cherry tomatoes on a bed of hearty, healthy kale.   Original article can be seen on the fabulous food blog, Iowa Girl Eats by Kristen Porter!   The other day someone asked me why I like food blogging. I felt pressured to come up with a very thoughtful answer such as, I just love the way standing over a bubbling pot of food, methodically stirring, makes all my worries disappear! or, whipping up different flavor combos in the kitchen is my favorite creative outlet! While that is the case on occasion, in reality the thought of cooking anything that takes longer than 20 minutes these days stresses me out (hollar for quick, grilled summer dinners,) and guess what? After five years of food blogging, it’s HARD to be creative sometimes! After thinking about it for a second I told him … [Read more...]

Grilled Eggplant Chickpea Wraps

Making lunch shouldn’t have to be a long, arduous affair. For extra-busy days, you need something that can be prepared in a flash — and that’s where chickpeas come in. Bursting with protein and fiber, canned chickpeas are already cooked, so all you have to do is rinse and drain them to pack some nutrition into your meal. In this Grilled Eggplant Chickpea Wraps recipe from the chefs of Food Network Kitchen, the chickpeas are paired with sauteed eggplants for a tangy twist on a Middle Eastern falafel. The mixture is topped with a creamy, garlic-based yogurt sauce and stuffed in a soft tortilla wrap. Top the dish with oregano, tomato, lettuce and cucumber. With this recipe, lunch is ready in 20 minutes flat, and with a side of salad or french fries, you could make it an easy weeknight dinner staple as well. [amd-zlrecipe-recipe:1]   … [Read more...]

Bourbon Salted Caramel Milkshakes

Kicking off Milkshake Week with a bang, spiked and salted and deliciously drizzled with a boozy caramel sauce that’s utterly divine. Are you surprised that my first milkshake, on Monday morning no less, is wonderfully boozy? You shouldn’t be. With my penchant for boozy baking it was only a matter of time. (I’ll have you know that Friday’s milkshake is equally boozy, and Wednesday’s could certainly be adapted as such). Truly, boozy milkshakes are seriously under utilized. And before I get bombarded with questions, yes, you can leave out the bourbon in the caramel and in the milkshake and the recipe will work just fine. You’ll end up with a perfectly delicious salted caramel milkshake, but really, where’s the fun in that? The caramel sauce is similar to the one that graced the top of Taylor’s boozy birthday cake this past winter (although I used some regular, good quality bourbon here, I was fresh out of wedding-day whiskey). It’s quite possibly the world’s greatest … [Read more...]

Summer Succotash — Down-Home Comfort

Succotash is essentially an all-American stir-fry. Succotash has many variants and adaptations, but by definition, nearly all contain corn and beans. Fresh vegetables are what make this recipe so special, so I gently suggest not to bother with this recipe unless you can make it with peak-of-summer produce. All the ingredients are diced about the same size, resulting in a stellar vegetable medley. I promise you will be rewarded! The key to succotash is that simple ingredients are combined with a minimum of fuss, and the results are a colorful and crisp burst of down-home comfort. Choosing the vegetables is important. When faced with a mountain of corn at the grocery store, farmers market or produce stand, look for the silk at the top of the ear to be very dark brown, almost black. It is not unusual to see people peeling back the husks in search of ears with perfect rows of kernels. Just take a peek to make sure the ear is full and free of worm. Try to purchase corn still in … [Read more...]