Fried Green Tomatoes - Towanda!

Do you like Fried Green Tomatoes?  I do, both the film and the food. I stumbled upon some of the last green tomatoes of the season at the farmer's market and decided it was time to try and make my own.  Be warned, I tried to be healthy and so they aren't quite the same greasy, fried tomatoes you may be used to, but they're delicious!

What you'll need:

• An oven pre-heated to 350
• 3 green tomatoes, sliced
• 1 egg and 1 cup milk whisked together (you can also use buttermilk for some tang)
• 2 cups cornmeal seasoned with salt, pepper, and cayenne to taste.
• Cooking spray or an oil mister to grease the sheets and spray a fine sheen over the top

Dip the tomatoes in the egg/milk mixture and then coat in the cornmeal.  Place them on a greased cookie sheet (I ended up with 2 full sheets).  Place the tomatoes in the oven and bake for 15-20 minutes and then flip them once the bottom begins to brown and bake for another 15-20 minutes.

When you're done, serve them up with the sauce of your choice, I dipped mine in some homemade marinara that was pretty great!

Enjoy and TOWANDA!

Insalata Caprese, or tomatoes and cheese if you want to keep it simple.

When I think of summer, garden tomatoes are what come to mind.  I got these beauties at the farmer's market and they were sooooo good. To make a good caprese salad, slice tomatoes and mozzarella to similar thicknesses, arrange them on a plate and then top with salt and pepper, fresh basil, extra virgin olive oil and balsamic vinegar to taste.  Enjoy on a patio with a dry glass of white wine.  Pretend you're in Italy. It's delightful!

Quick Dinner: Greek Burgers

A pound of ground beef.  That's how many of my meals as a kid started out.  Hamburger helper, meatloaf, goulash, Spanish rice, Chinese noodle casserole, lasagna, burgers... Aha!  Burgers!  I can have those!

When I came home to a defrosted pound of ground beef after work, I wasn't quite sure what to do, but a burger sounded like a great idea!

What you'll need:

• 1 lb ground beef
• 1 t dried dill
• 1 t dried oregano
• 1 t red pepper flakes
• salt and pepper 
• 1/4 cup crumbled feta (optional)
• 2 T ghee, divided (or cooking oil of your choice)
• 1 red onion, halved and sliced
• 1 cup mushrooms, sliced
• Ketchup
• Smitten Kitchen's Easiest Fridge Dill Pickles 

Mix the beef, dill, oregano,  feta and salt and pepper together, incorporating the spices throughout. Form into 3 patties and set aside.  Bring your frying pan to medium heat and add your ghee and onion.  Once the onion is translucent, add your mushrooms.  Fry until they begin to carmelize (you can also add 1 T balsamic vinegar, if you'd like to help the carmelization process along).  Remove from the pan and add your second tablespoon of ghee and then place your burgers in the pan.  Leave them for about 4 minutes on each side, then take them out of the pan and let them rest while you prepare your plate (in this case, greens with faux ranch).  Plate your burger and top with ketchup and pickles and put the onions and mushrooms on the side.  Then enjoy! 

Side note:  I threw the feta in, mostly because I wanted to see if I had any kind of reaction to the dairy.  It was good, but not necessary!  The burgers will still be delicious if you decide to omit it!