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Memphis style BLT sandwiches

In the south frying foods is practically a religion. We don't just fry meat here, anything that can be battered is fair game. Growing up, fried green tomatoes were one of my favorite treats that my mom would make. Just a tip though- If you aren't burning yourself trying to eat one, then you are eating it wrong. 


The first time I heard of this sandwich I heard it referred to as the Memphis BLT. Apparently this was where it first showed up on a menu. I can't verify this but honestly- who cares! It's a fried green tomato with bacon people, life can't get any better!

This recipe isn't going to be precise, almost everyone has made a BLT before or at-least you've eaten one. Allow me though to walk you through making the components. 

BLT
BLT

Memphis style BLT sandwiches with basil garlic mayo

1 pound of bacon - cooked
2 large green tomatoes- using red tomatoes is not an option
1 1/2 cups of flour
1/2 cup of polenta or corn meal ( I used polenta because that is what I had on hand)
1 pinch of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
1 teaspoon of paprika
1 egg
1 tablespoon of water
1/4 cup of mayonnaise
1 teaspoon of chopped basil
1 garlic clove minced
1 1/2 cups of canola oil 
lettuce ( pishaw!)

Combine your basil, mayo and garlic together and allow to sit until sandwiches are ready to be made
Start by heating the oil in a large skillet. 

Combine flour, polenta, salt, pepper, garlic powder and paprika.
Create an egg-wash by whisking the egg and water together. 

Slice your tomatoes into thin slices. Not wafer thin but about what you would find in any sub shop. Next dip them in the egg wash and then straight into the flour mixture. Make sure each slice is thoroughly coated and carefully begin to fry the tomatoes. 

A few warnings-

1. Heat too high will burn the tomatoes very quickly. I kept my stove at about medium high. 
2. vice versa heat too low will make them soggy
3. Keeping the tomatoes in the pan too long will cause the polenta coating to burn easily- so only turn once if possible. This should only take 1-2 minutes per side. 

Allow the fried tomatoes to drain on a paper towel and add a tiny pinch of salt on top while the tomatoes are still hot. 

Enjoy!

I warn you though- these are dangerously good. 


See?


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Sweet and Sour Chicken

My friend Heather is a crazy girl just like me-

See? This is her tearing up the slip and slide at my Sip Slip and Slide party I had this summer. ( green bathing suit top)
As I was saying, I know Heather well enough to know that if she says a dish is tasty- then I should probably give it a shot. I saw this recipe on her blog recently and according to her she got the recipe from here. What a great find! I made a few significant changes to to the cooking process but left the ingredients alone. I just don't have one hour when I get home from work to wait for chicken to bake. Since I knew the recipe called for initital frying to brown the chicken, I just took it a step further and skipped the baking all together. This recipe was really flavor ful and really yummy.  Don't even think about paying all that money for take out!

Thanks Heather! 


Sweet and Sour Chicken
Changes in Bold 
3-4 boneless, skinless chicken breasts ( thighs)
Salt and pepper 
1 cup cornstarch
2 eggs, beaten
1 1/2 cups canola oil- for the frying


Sauce:
¾ cup sugar
4 tablespoons ketchup 
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder

Cut boneless chicken thighs into thin strips. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a wok or deep pan with oil that is very hot, turning frequently. Do this in batches until all chicken is fried. In between batches I put the chicken that is done in the oven under the broiler on the bottom rack- this will keep it crispy. 

Once all chicken is fried- clean out all of the extra oil from the skillet. Add the chicken back in and add the sauce, but only start with half. You will make it soggy if you soak it all at once. Continue to toss on a high heat until the chicken starts to become slightly darker and sticky. Add the remaining sauce to your liking. Serve over white rice.

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Creamy roasted vegetable pasta with lemon chicken

Last Saturday I bought some amazing looking tomatoes at the Farmers Market. Although, I may have gone a little over board buying 10 of them though because my husband just so happens to think that Satan himself created tomatoes. I could only make so many salads with them, so instead I decided to roast them. I was really surprised at how sweet the tomatoes became after roasting, something I will try again in the future for sure. Kevin really loved this dish, in-fact he has requested it go into our rotation of meals! Also, my apologies for the photos, the time change does nothing good for my blog!  


Creamy roasted vegetable pasta with lemon chicken 

1/2 pound boneless skinless chicken breasts 
1 teaspoon of salt 
1/2 tablespoon of lemon pepper 
1 tablespoon of Mrs. Dash 
1/2 teaspoon of crushed red pepper
1 pd of penne rigati pasta ( or any short pasta that has ridges) 
2 cups of artichoke quarters ( I used marinated)
2 cups of tomatoes cut into quarters ( this was about 6 lime sized tomatoes) 
5 cloves of garlic, peeled and flattened with your knife
1 large shallot peeled and sliced 
3/4 cup of white wine 
Juice and Zest of one lemon 
3 tablespoons of sour cream
1/2 cup reserved pasta water 
2 teaspoons of vegetable oil



Start by preheating your oven to 375

Start by spreading out your tomatoes, artichoke quarters, garlic cloves and shallots on a baking sheet. Toss with the vegetable oil, 1/2 teaspoon of salt and crushed red pepper. Roast in the oven on the bottom rack, tossing once or twice for 10-15 minutes. 


Meanwhile, season your chicken with the remaining salt, lemon pepper and Mrs. Dash and cook until the chicken is just barely done. Take the chicken from the pan and slice into strips, it is okay if the chicken is still a little pink, it will go back in to cook a little while longer. De-glaze the pan with 3/4 cup of white wine and put the chicken back in, add the lemon zest and juice. Let that simmer. 

Once you have seasoned your pasta water well with salt- cook your pasta according to package directions. I always undercook mine slightly if I am tossing it in any sauce, this allows the pasta to absorb the flavor of the sauce better. 

Puree your roasted vegetable mixture in a food processor ( or a blender... whatever you have will work). The mixture will be fairly thick. Next add your sour cream and give it one more whir to combine. 

When your pasta is finished cooking, be sure to reserve at least one cup of the pasta water to thin out your sauce. 

To assemble add your pasta to the pan with the chicken wine mixture, toss to coat. Next add your vegetable puree and toss well again. you may need to add pasta water to thin out the pasta to the consistency you desire. I added about 1/2 of a cup. Serve immediately. 





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Not your momma's pork and potatoes...

Wow! 


This dish far exceeded my expectations! I had never cooked pork loin before, because I made the foolish mistake thinking that it would break the bank. I had always just purchased pork tenderloin ( which I still love, but this is a nice change). I spent just over 5 dollars for this cut of meat which serves 4 hungry people. I prepared this in the crock pot which was another bonus and it was so tender at the end of the day I didn't even need to slice it! I just pulled it apart with tongs and served it with the sauce I had prepared. I love the pairing of dijon and pork so I incorporated that into my sauce as well. I served my pork loin with Au Gratin potatoes that I came up with on the fly and they turned out really great as well. It was one of those rare nights where the stars align, the heavens open, the angels sing and I didn't screw up one part of the meal!


Slow cooker pork Loin with a dijon cream sauce

1 2 lb Pork Loin
1 teaspoon of salt
2 tablespoon of any all purpose seasoning ( anything with lots of herbs with work... ie. Mrs. Dash)
1 teaspoon of dried dill
1 teaspoon of lemon pepper
2 cups of chicken stock 
3 cloves of garlic peeled and smashed
1 bay leaf

2 tablespoons of dijon mustard
1/4 cup of heavy cream or sour cream
1 teaspoon of corn starch 
2 teaspoons of water

Start by patting the pork roast down with the salt, all purpose seasoning, lemon pepper and dill. Once coated sear in a non stick skillet until each side ( including the thinner sides) have a nice crust on them. This should take approx.. 2-3 minutes per side. 

Put your roast in the crock pot along with your chicken stock, your garlic cloves and bay leaf. Cover and cook on low for 4-6 hours. 

Once you are ready to make your sauce, remove your pork loin from the crock-pot, cover it and allow to rest while you make the sauce. 

In a sauce pan reduce your pan dripping by half, this should take about 5-6 minutes over a medium high heat.  Next, whisk in your dijon mustard and cream. Whisk well and turn the heat down to simmer. Combine your corn starch and water and whisk into your sauce. Test the sauce and season according to your personal tastes ( you may like things spicier, saltier or sweeter than I so experiment if you want here)


The potatoes were super easy as well! I tried to maximize the flavors going into the potatoes by infusing the flavors I wanted to be the strongest in the cream before adding it to the potatoes. 


Au Gratin Potatoes 

4 medium potatoes sliced thinly or do like I did and use a mandoline!
1 shallot sliced thinly 
1 1/2 cups of heavy cream
2 garlic cloves smashed and peeled
1 sprig of dill 
1 teaspoon of salt 
1 teaspoon of pepper
1/4 cup of parmesan cheese
 a slice or two of provolone cheese if you have it

Start by slicing the potatoes pretty thin. Also slice up your shallot. 

In a small sauce pan simmer your heavy cream with the salt, pepper, garlic and dill for 8-10 minutes. 

In a small pan layer your potatoes with heavy cream mixture ( that you have strained) over the potatoes and shallots alternating until you have none left. Bake at 400 for 30 minutes, top with cheese and allow to bake until cheese melts and begins to brown. 

If at all possible allow this to sit for 5 minutes or so to allow the sauce to thicken even more.


Enjoy! 




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Menu Planning...

It is amazing how much time and money menu planning has saved me. I also think I have been able to really experience more unique dishes that I wouldn't ordinarily make because I planned ahead and didn't have to rely on something I already knew how to make. Some weeks are better than others and some weeks I plan for easier meals because I know I will be working later or have other plans. This week would be one of those weeks. 


On my menu for this week:

Monday: Chicken Fajitas with spanish rice 
Tuesday: Blackened tilapia, rice pilaf and garlic roasted green beans
Wednesday- Spicy Buffalo Chicken wings and steak fries
Thursday- Pork Roast, scalloped potatoes and squash 
Friday- Green Curry Chicken and jasmine rice


I am always open to trying new recipes so if you know of a great recipe for anything in my menu plan please leave me a comment with a link to the recipe or even the whole recipe so that I can give you credit!





 






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Lunch in 10 minutes

My favorite thing about my new job is the fact that I am less than 5 minutes from home. I have never been able to come home for lunch before and I love it! I made this lunch in 10 minutes flat, honestly it is something I have made many times before- in-fact I often serve it with Quesadillas. This was a delicious, fast and easy lunch that filled me up and it wasn't even that bad for me! Props to my sister Rachel and her boyfriend Brian for giving me an awesome idea for lunch!






Black bean and Corn Salad 

1 can of Black beans - drained and rinsed 
1 can of Corn- Drained
2 cloves of garlic minced
2 scallions- I snip these in with scissors 
1 tablespoon of cilantro- snip snip!
1 Juicy Lime 
1 teaspoon of cumin 
1 teaspoon of olive oil 
a pinch of salt to taste

Mix well to combine 


I served this with toasted tortillas, diced tomato and sour cream.



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I'm not dead!

I felt you needed to know that. Sometimes life gets in the way of blogging, heck even cooking. Two months ago I unexpectedly quit my job and in this market things have been insane. However, I am settling in now and ready to share more recipes with you!


To get the ball rolling here are some photos ( which have nothing to do with food) of my sister and I completing our first 5k for Breast Cancer. It was really inspiring, being that Kevin and I have seen first hand what Cancer can do to someone. 

THINK PINK!


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Honey Mustard Chicken with Bacon and Mushrooms

You can find similar recipes in several restaurants ( Alice Springs Chicken anyone?) and several variations online. I had the ingredients to throw this together and it turned out really tasty! Plus, we had my brother over tonight and when is a better time to risk screwing up dinner with an experiment than when family is over??

 

Honey Mustard Chicken with Bacon and Mushrooms

4-6 thin cut chicken breasts 
8 oz package of baby portabella mushrooms- sliced
2 cloves of garlic diced
1/2 cup of grated cheddar cheese 
3 tablespoons of honey mustard
6 slices of bacon, cooked and crumbled into smaller pieces  
1 tomato, diced 
1 tablespoon of oil
salt and pepper


Sprinkle both sides of your chicken with salt and pepper. Brown your chicken in a non stick pan with one tablespoon of oil. Brown until cooked through, put in a oven safe dish in the oven heated to 250. 

In that same pan add mushrooms and saute for 2-3 minutes, then add garlic and continue to saute until tender. 

To make honey mustard we just put 2 tablespoons of Dijon mustard with 1 tablespoon of honey and whisked well to combine. You can easily use your favorite store bought brand or add honey to taste. 

I did not broil this after getting the chicken assembled, but I should have. After a brief experiment, we decided that broiling at the end is just what it needs!

Remove chicken from oven and start by drizzling some honey mustard on each piece, to your taste.
Then add your cheese, mushrooms and bacon. Top with diced tomato and maybe some more cheese. :-)


Broil for 1-2 minutes until cheese begins to melt and serve.



Very tasty! 


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Birthdays are big here.

Honestly, I think we hold more value in birthdays than most people I know. I can blame it on my husband, Kevin really. On your birthday, the other person really goes out of their way to make sure they are happy. Kevin and I planned a special meal tonight at home for his 26th birthday. We planned for all of his favorites, spread out over the course of the entire evening. We started appetizers and cocktails at around 7 P.M. and dinner wrapped up around 11:00 P.M. It was a fantastically decadent, slow and enjoyable meal. 



Kevin's Birthday Menu

Steamed Shrimp with garlic herb butter 

Chianti salami, sesame flat bread and brie 

Filet mignon with a Marsala wine and mushroom sauce and goat cheese
2 cheese mashed potatoes
Roasted Asparagus

Tiramisu with vanilla bean ice cream with a glass of Port 



For the steamed shrimp I really let the store do most of the work for me. I bought the shrimp already de-veined and steamed. I had leftover herb butter from last week and decided this would taste perfect with it. 


1 stick of butter- room temperature ( I used salted)
1 clove of garlic
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
1 teaspoon of rosemary 
1 teaspoon of thyme

Start by adding garlic to a food processor until finely minced, add in all your herbs. Last, add in the butter and process until combined thoroughly. Heat and serve with shrimp immediately. 


Yesterday while at World Market, I found some really great looking hard salami which had been infused with Chianti wine. I quickly grabbed some of that and some of their delicious sesame flat bread and it made for a wonderfully quick and easy appetizer about 30-45 minutes later. 

Before our meal started I challenged Kevin to a game of Scrabble. For the record I beat him. I beat him on his own birthday. Not even by 5 or 10 points either, I had a 50 point slide. ha ha ha!


On to the main course. In the past I have frequently served my Filet Mignon with a balsamic syrup and goat cheese. We were in the mood for something a little different and this really was perfect! The Marsala wine became really mellow as I let it reduce with the mushrooms and paired so nicely with the goat cheese. We will be making this dish again. 

2-4 filets ( with 2 you will have extra sauce but it went great on our potatoes!)
8 oz of baby portabella mushrooms sliced
2 cups of marsala wine 
1 teaspoon of tomato paste
3 tablespoons of cold butter 
2 heaping tablespoons of goat cheese
salt and pepper 

Start by seasoning the filets with salt and pepper on both sides. Make sure your filets have come to room temperature, this allows for even cooking.  Preheat your grill or pan to the highest heat setting. 

Meanwhile in a pan saute mushrooms with a pinch of salt and pepper. Salting the mushrooms will bring out the natural moisture so no oil is necessary. Then add in your tomato paste and allow to saute for an additional minute or two. 

Next, add in your marsala wine and allow to simmer and reduce ( approx. 10-12 minutes). After the sauce has reduced stir in butter one tablespoon at a time until all of the butter is incorporated. 

While your sauce is reducing go ahead and pop your steaks on the grill. We prefer medium rare and so we put our steaks down and shut the lid. Leave them alone 6-7 minutes to cook and then turn, leaving them again for another 5 minutes or so covered. 

Once the steaks are cooked, take them off the grill and cover them with foil for about 5 minutes to allow the juices to go back to the center of the steak.

Once you are ready to serve top each steak with goat cheese and sauce. 

Enjoy!


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Man Pizza.

This friends is how Kevin stole my heart. We have this pizza about twice a year and you will see why. Whether or not this pizza needs a surgeons general warning or not is still up for debate. 


I am not one for step by step photos of food ( slows down the computer and sometimes it is just obnoxious) but I feel you must see this pizza being built step by step to really appreciate how awesome it really is.

Bring your husband into the room ladies if you can, because honestly this is a pizza he must make you. :-)

Man Pizza: By Kevin.


Take one whole wheat ( store bought!) pizza dough and spread about one tablespoon of olive oil on it, also add 4 cloves of garlic diced as fine as you can.

Next Add a layer of pesto. Ordinarily I use jarred but my wife had some basil that needed to be used. I have no idea on the exact measurement ( this is why I took pictures people!) Just spread a layer out to the edge.

Now top with 1/2 of a small onion chopped

Now we get to the good part. Meat! Don't let anyone talk you into turkey pepperoni, it is vile and should never touch this pizza. You will be making two layers of pepperoni but a majority of it will be going on this layer ( save about 10 slices for the top ) 
On to our next layer of meat. Kielbasa sausage. ( Angels singing!) I had 1/2 one in my fridge so this is what I used. Slice and layer, reserving just a few for the top as well. 

Next add about 1 cup of jarred spaghetti sauce. Don't be too heavy on this though, this isn't a saucy pizza. Just apply enough to coat the top.

This is where I like to add any seasonings that I am going to use. Tonight I added dried dill weed. Next top with 2 cups of cheese. I used a mixture of about 1 1/4 cups cheddar to 3/4 cup mozzarella. ( don't be shy people.)

Next, Top with the remaining pepperoni and kielbasa sausage. I also add asparagus tips to the top to counteract the meat. ( we are even right?). I added hot peppers to my half of the pizza. 

Look at this work of art! 

Put in the oven at 450 for 15-18 minutes, broiling if necessary at the end to get the cheese nice and brown.

Jessy made me eat this with a salad. 

Before I show you the final picture, lets take some time to negotiate on how healthy my pizza is.

Healthy:

Whole wheat crust
garlic 
onion
asparagus
pesto 

May be looked at poorly by most Cardiologists:

pepperoni
2 cups of cheese
kielbasa sausage

It is pretty obvious that there are more healthy than "unhealthy" things in this recipe. I mean this is practically diet food!

With that let me present to you my beauty.

Isn't she gorgeous? I am tearing up here people!

You know you want it.

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Jessy

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Jessy
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