Thursday, November 5, 2020

 After 22 years in the same house in Omaha, Chris and I moved to downtown Omaha.  It has been a whirlwind few months of cleaning out, getting rid of and just getting settled in our new place.  We are in a loft with a rooftop balcony so really fun and different.  We are figuring out our new normal.  

Our good friends, Kathy and John, live in the same area.  They have a garden and shared some of their green tomatoes with me.  I have eaten Fried Green Tomatoes before but never made them. I decided to give it a shot... and they were amazing.  Funny story - I have gas appliances in the new place and I have always had electric.  I have set the smoke alarm off a few times.  This time, the smoke alarm went off and then another other crazy loud alarm.  I had both doors open and didn't have any smoke that I saw... but needless to say, the alarms were going off.  We aren't hooked up to a security system.... we didn't think.... but the firemen showed up.  Welcome to the Neighborhood - we are figuring out the city life!

These Fried Green Tomatoes from The Hungry Bluebird were fabulous - tangy and perfect.  One of the keys is having very firm green tomatoes.  I bought an awesome Louisiana Remoulade Sauce and I can only find it at our local HyVee.  It was voting day and my hubby's birthday so I went for the purchased sauce and I thought it was a great addition.  Chris thought the tomatoes were so good... they didn't need a sauce.

Southern Fried Green Tomatoes (adapted from The Hungry Bluebird)

4 or more firm green tomatoes, ends removed and sliced 1/4 inch thick

1 cup cornmeal 

1 cup all purpose flour

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne papper

1 1/2 cups buttermilk

a few shakes of hot sauce

1/2 - 1 cup vegetable oil (I used avocado oil)

1 - 2 Tbsp butter (or bacon drippings - I used butter)

kosher salt

lemon wedges, hot sauce and/or remoulade sauce for serving

If making remoulade sauce, whisk it together and place in fridge for an hour or so while making the tomatoes. Refer to The Hungry Bluebird for her home-made Remoulade Sauce.  I was in a time crunch and bought Louisiana Fish Fry Remoulade Sauce and it was way yummy!

Preheat oven to 200. In a wide bowl or pie plate, combine flour, cornmeal and seasoning.  In another small bowl,  combine buttermilk with a few shakes of hot sauce and a little salt and pepper.  Dip green tomato slice in buttermilk mixture, shake off excess, then dredge in cornmeal/flour mixture until well-coated.  Repeat and put slices on plate.  Heat oil/butter in a large cast iron pan - about 1/2 inch high.  Butter helps with the browning.  When hot, but not smoking, add tomato slices to skillet ... working in batches and fry until golden - about 3 to 4 minutes per side.  Transfer fried slices to paper towel lined plate and sprinkle with sea salt while hot.  Transfer slices to a pan with a rack and keep warm in oven while continuing to fry remains slices.  Serve hot green tomatoes with lemon wedges, Louisiana hot sauce and/or remoulade sauce.  Enjoy.  

Monday, September 28, 2020

Snickerdoodles - Two Peas & Their Pod

I love any good cookie recipe.  I have never made a Snickerdoodle cookie I love.  I am usually making chocolate chip cookies of some sort.  Recently, I will flipping through Instagram and saw a friend from church posted a pic of these yummy Snickerdoodles from Two Peas & Their Pod.   I follow Two Peas on Instagram too.  These cookies are buttery and fabulous.  I love the texture.  I did make the cookie dough balls and roll in cinnamon/sugar and then I put the balls in the refrigerated while the current batch was cooking.  I was worried about the dough balls being too soft and the cookies spreading out.  They are amazing! 

Snickerdoodles   - adapted from Two Peas & Their Pod

3 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter ( I used salted)
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract

Cinnamon/Sugar Topping:

3 Tbsp. granulated sugar
3 tsp. ground cinnamon

Preheat the oven to 350.  Line a baking sheet with a Silpat baking mat or parchment paper.  In a medium bowl, whisk together flour, cream of tartar , baking soda and salt.  Set aside.  Using a hand mixer or a stand mixer, beat the butter and sugar for about 2 minutes or until light and fluffy.  Scrape down the sides with a spatula.  Add the eggs and vanilla and beat until combined.  Add in dry ingredients and mix on low or with a spatula until flour mixture is combined.  Don't over mix.  

In a small bowl, mix the granulated sugar and cinnamon.  Roll all of the cookies into cinnamon/sugar mixture making sure each ball is generously coated. (If dough balls seem to soft, place in fridge while other cookies are baking) Place the dough balls on the prepared baking sheet, about 2 inches apart.  Bake 8 - 10 minutes or until cookies are set around the edges and still soft in the center. The cookies will set up after they cool.  Allow cookies to cool on baking sheet for 3 - 4 minutes.  Transfer to a wire rack for cooling.  Store in an airtight container.  

Thursday, September 10, 2020

Green Enchilada Chicken Soup - Slow Cooker

 I am still here!  I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green Enchilada Chicken Soup from Seeking Good Eats Two of my girls are home this week and it is cold and rainy in Nebraska.  My friend Susan shared this recipe with me.  We loved it.  We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado.  Next time, I would love to top with some Cotija cheese.  YUM!  Thank you Seeking Good Eats! We will be making this again!

Green Enchilada Chicken Soup (adapted from Seeking Good Eats)

2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)

28 oz can green enchilada sauce 

24 oz can chicken broth

Spray slow cooker with cooking spray.  Add in chicken, enchilada sauce and broth.  Cook 6 - 8 hours.  Shred and add back in to broth.  Add:

1 cup half and half

2 cups Monterey Jack Cheese, shredded

4 oz cream cheese, cubed

4 oz salsa verde

salt and pepper to tate

Stir until cheeses are melted.  Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is.  

garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese

Printable Version

Thursday, June 25, 2020

Artichoke Hummus

I was in Texas recently and saw lots of friends and family!  It was SO fun!  The first weekend in Texas was spend with about 7 of my Baylor girls at a lake in Texas.  We always enjoy being together!  It is amazing to think I have known these girls since the early eighties!

Gretchen is the big sister of my Baylor roommate.  Gretchen is a great cook and brought a homemade artichoke hummus to our weekend.  I came home from Texas and wanted to make it.  I have made it threes times in the last week to take to different social gatherings.

I took the recipe from Gretchen and one from Feed Me Phoebe. I love it!  This hummus has great texture and so much flavor.  Serve with veggies and or pita chips.

Artichoke Hummus (adapted from Feed Me Phoebe)

1  14 oz can artichoke hearts, drained
1  15 oz can garbanzo beans, drained
1/2 cup tahini
3 Tbsp lemon juice
2 garlic cloves, minced
1/4 cup water
1 tsp sea salt
3/4 tsp cumin
1/2 tsp red pepper (or more to taste)

Blend everything in a food processor.  I don't have one so I used my Vitamix and it worked beautifully.  Blend until you reach the desired consistency.  Pour into a serving bowl. Top with a drizzle of olive oil, crushed red pepper and fresh or dried parsley.  Chill until ready to serve.  Enjoy with fresh veggies and pita chips.