Simple Fried Green Tomatoes

Fall is such a beautiful time of the year, and also the end of our garden season. There are always green tomatoes left on the vines of our plants. Don't let them go to waste, make these simple fried green tomatoes.

These fried green tomatoes make a perfect appetizer, snack or delicious side dish to go with any meal. I don't think my fried green tomatoes are going to win any awards, but they sure are tasty and easy to make.

The first thing was to slice the tomatoes. Then, I poured about 1/8-inch of peanut oil into the bottom of my Cast Iron Skillet and set it on medium.

While the oil was heating up, I prepared a dredging station with one cup flour, 2 beaten eggs, and two cups of Seasoned Panko Bread Crumbs.

Once the oil was ready I dredged one slice of tomato at a time. First in the flour, then the egg and last the bread crumbs. Placing them in the hot oil for only about 10 seconds per side until golden brown.
Then place them on a plate with lined with paper towels. 

This is my simple method for fried green tomatoes. As always thanks for stopping by and I hope you enjoy it.

Lodge Seasoned Cast Iron Skillet Set 8, 10.25 & 12 Inches - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven SafeBuy Now

 

Easy Pepperoni Roll Recipe

This easy pepperoni roll recipe is so quick and easy to make.

 Serve these as a snack, lunch or even have them for dinner.

These pepperoni rolls are a smaller version of our Pepperoni Bread.

Many times when our grandmother made pizza, she would make some pepperoni bread. This was always a treat for the family.

You can make your own dough or pick up some fresh dough at the grocery store.

Here is our recipe for Easy All-Purpose Dough.  



For the pepperoni rolls, I made today I just picked up 2lbs. of fresh pizza dough from Wal-Mart. I already have pepperoni and cheese in the refrigerator at home.

Easy Pepperoni Roll Recipe:

I started off by peeling the skin from the pepperoni and slicing the whole stick. Of course, you can buy the pepperoni already sliced. I like to use the sticks and slice it myself.

I used Yellow cheese, but you can use whatever kind of cheese you like. I cut about 6 slices of cheese into strips. Then, I cut the pepperoni in half.

I rolled some dough out on a floured surface to about 8-inches around. Place some pepperoni and then some cheese. Fold over 2 opposite ends about 1/2-inch and then roll them up into a small loaf. They don't have to be the same size or perfect. Oh, I almost forgot to tell you to make sure you seal ends by pressing the dough together.

Easy Pepperoni Roll Recipe: Ingredients

2 lbs. of Dough
1 Stick pepperoni
6 or 7 slices of your favorite cheese

I yielded 8 pepperoni rolls from the 2 lbs. of dough. I placed them on a greased cookie sheet and baked them at 400 degrees for 20 minutes or until they are light brown.

As always thanks for stopping by and I hope you enjoy it.

Norpro Wood Pastry/Pizza RollerRachael Ray 56524 3-Piece Oven Lovin' Cookie Pan Steel Baking Sheet Set, Gray with Orange Grips

Delicious Crab Cakes Recipe

Whenever you're in the mood for some tasty seafood, this delicious crab cake recipe is what you'll want to have on hand.

We have to credit our grandson Bobby for this one. Bobby experimented with several different recipes. Then, he added his own spices until he was satisfied with the texture and taste that he wanted in these delicious crab cakes.

These crab cakes are full of flavor and can be served as a snack, appetizer, or even a main dish. Did I mention that they are really easy to make? This recipe will make about 8 to 10 crab cakes.

Delicious Crab Cake Recipe 

Ingredients

2 cloves garlic, minced
1 shallot minced
2 tablespoons Old Bay Seasoning
2 tablespoons butter
32 oz. lump crab meat
3 tablespoons fresh chives, chopped
1/2 teaspoon Tabasco Sauce
6 tablespoons Mayonnaise
Zest from 1-1/2 lemons

Needed for Cooking

2 oz. olive oil
3 large eggs
9 tablespoons Panko Bread Crumbs
salt and pepper to taste

Directions

1. In a saute pan over medium heat, sweat the garlic and shallots together with butter until the garlic is fragrant and the shallots are tender.
2. Remove the pan from the heat and allow it to cool.
3. In a large mixing bowl, add the crab meat, garlic, and shallots, and then add the remaining ingredients. Mix until all ingredients are combined.
4. Season to taste and form 3 oz. patties.
5. In a separate bowl, add the bread crumbs. In another bowl, whisk together the eggs. 
6. Add the olive oil to a sauté pan and heat over medium.
7. Dip the crab cakes in the egg mixture and coat with the bread crumbs.
8. Cook over medium heat until crab cakes are golden brown on both sides.

Mix all ingredients together in a large mixing bowl. Then form 3 oz. patties.

Dip the crab cakes in the egg mixture, then coat them with the bread crumbs.

Cook on both sides until the crab cakes are golden brown. Then serve and enjoy.

While Bobby cooked the crab cakes, I whipped up a quick dipping sauce. Following is what I used:

3/4 cup Mayonnaise

2 tablespoons fresh chopped chives

2 teaspoons fresh lemon

3 teaspoons chipotle chili powder

3 teaspoons Dijon Mustard

Mix all of these together in a small mixing bowl until combined, and you have a nice creamy dipping sauce. 

As always, thanks for stopping by, and I hope you enjoy

Bacon Egg Cheese Breakfast Pizza Recipe

Who likes pizza for breakfast? Well, how about trying this bacon, egg, and cheese breakfast pizza recipe? I love making all kinds of different pizzas. I've never made my own breakfast pizza before, until now.

Like all pizzas, this one is so versatile. You choose and add your own favorite toppings. I chose bacon, egg, and cheese with some fresh green bell peppers.

First, I made some quick pizza dough. I greased my 11-inch x 17-inch pizza pan and spread the dough using my handy Norpro Pizza and Pastry Dough Roller.

I set the pizza pan aside and then got to work on preparing the eggs. I whisked together 9 large eggs with 1/2 cup of milk. I added the eggs to my 12-inch skillet and partially scrambled them over medium heat. I also added 1 slice of sharp cheddar cheese to the eggs while they were cooking for extra flavor. I didn't scramble the eggs completely because they were going into the oven later.

 I spread the partially cooked eggs onto the dough and spread them as evenly as I could. If you're using a smaller pan, I think 6 eggs would be enough.

Next, I added the bacon bits, fresh green bell pepper, and shredded cheddar cheese. Now this delicious breakfast was ready for the oven.

Bacon Egg Cheese Breakfast Pizza Recipe:

For the Dough:

4 cups all-purpose flour
1 package instant Rapid Rise Yeast
1-1/4 cup warm water
2 tablespoons oil
1 teaspoon salt (optional)

Directions:

1. In a large bowl, add the flour, yeast, and salt.
2. Then add the water and oil,  mix until the dough forms. I use my KitchenAid Stand Mixer for this.
3. If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
4. Set the dough aside for about 20 minutes. That's all you need because of the Rapid Rise yeast.

For the Topping:

9 large eggs

1/2 cup milk

1 slice sharp cheddar cheese (Broken into pieces)

1/2 green bell pepper Chopped

1-1/2 cup shredded cheddar cheese

6 oz. package Hormel Bacon Bits

Salt and Pepper to taste

Directions:

1. Beat the eggs with the milk, then partially scramble over medium heat.
2. Spread the eggs evenly over the dough.
3. Add the remaining toppings to the eggs.
4. Bake at 450 degrees on the center rack for 15 minutes.

As always, thanks for stopping by, and I hope you enjoy!

You might like to try some of my other pizza recipes

& 

Homemade Mozzarella, Tomato, and Basil PizzaCast Iron Skillet Deep Dish PizzaFresh Tomato Spinach PizzaHow to make Homemade PizzaPoor Man's Pizza: My Grandmother's Recipe

Spinach Cream Cheese Appetizer

These spinach cream cheese roll-ups make a perfect appetizer for any party or just as a great snack. This recipe is sort of a different way to serve up spinach dip.

You and your family are going to love this no-cook easy-to-make recipe. And, these will disappear just as fast as you made them.

With the football playoffs coming up these are a perfect crowd-pleaser for your guests on game day. And, for all of those bacon lovers out there, add some bacon bits for some added flavor.

Spinach Cream Cheese Appetizer: Ingredients 

1-8 ounce package of cream cheese (Softened)
3/4 cup mayonnaise
1/2 cup grated Romano or Parmesan cheese
1 clove garlic (minced) or 1/2 teaspoon garlic powder
1 teaspoon lemon juice
1-12 ounce jar of roasted red peppers (drained and diced)
1-10 ounce package of frozen chopped spinach (Thawed and drained)
5 or 6 (10-inch flour tortillas
1 small package of bacon bits (Optional)

Instructions:

1. In a large bowl, mix cream cheese, mayonnaise, lemon juice, grated cheese, and garlic.
2. Add in the spinach, roasted red peppers, and bacon bits,  
3. Mix well with a hand mixer or KitchenAid Stand Mixer.
4. Spread the mixture evenly on the flour tortillas.
5. Roll them up tightly and wrap them in plastic wrap.
6. Place them in the refrigerator for about 2 hours,
7. Cut them into 1/2-inch slices and enjoy. 

As always thanks for stopping by and I hope you enjoy it!

KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Imperial BlackKitchenAid NEW 7 Quart Bowl Lift Stand Mixer with Double Flex Edge Beater KSM70SK, Empire Red

 

How to Oven Roast Chestnuts

Chestnuts are one of my favorite seasonal snacks, especially during the Holidays. Chestnuts are in season from about September to January making these little beauties very popular during the Holiday season.

No, you don't really need an open fire to roast chestnuts. Oven roasting chestnuts is really a very simple process.

Choosing the right chestnut is also easy. Look for the larger shinney chestnuts and heavier by weight. These will be what I call the meatiest.

How to Oven Roast Chestnuts:

1. Using a sharp knife carve an X in the rounded side of the chestnut. (I wear a glove so I don't cut a finger off)
2. Place them in a bowl or pan and fill with water. Soak them for 30 to 60 minutes.
3. Preheat the oven to 400 degrees.
4. Place the chestnuts on a cookie sheet cut side up. I used my 10-inch cast iron skillet to roast these.
5. Bake the chestnuts for 20 to 25 minutes. You'll see the cuts peel back.
6. Remove and cover for about 5 to 10 minutes. Then peel the hard shell and the tough brown skin off and enjoy your chestnuts.

Enjoy your chestnuts with a nice glass of red or white wine. Serve as an appetizer or snack at your next party.

As always thanks for stopping by and I hope you enjoy!

Savory Cheddar Cheese Bread

This savory cheddar cheese bread is a perfect anytime snack or served as a side with your lunch or dinner. It's also a great side when you're just having a salad.

This cheddar cheese bread recipe was given to us by a good friend years ago. I had the recipe written a little recipe card and found it a while back.

The last time I used this recipe I made it as a muffin Quick Cheddar Cheese Muffins.  You'll find this to be the same recipe but this time I used extra sharp cheddar cheese instead of mild.

Savory Cheddar Cheese Bread: Ingredients

1/3 cup butter (5 tablespoons)
2-1/2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 cups (8oz.) extra sharp shredded cheddar cheese
1-1/2 cups Quaker old-fashioned oats Or, (quick oats)
1-1/2 cups milk
2 eggs

I started off by mixing the flour, baking powder, butter, and salt in my KitchenAid Stand Mixer. Mixing on low speed with the beater bar attachment until it looked like coarse crumbs.

Then I added the oats, cheese, milk, and eggs one at a time. Continue mixing on low speed until batter forms.

I sprayed a 9-inch x 5-inch bread pan with Pam Non-Stick Spray and transferred the batter to the pan.

I preheated the oven to 375 degrees and baked my savory cheddar cheese bread for 60 minutes. When a butter knife came out of the center clean I knew it was ready.

The bread popped right out of the pan. I placed it on a rack and let cool for about 15 minutes before cutting it.

The result was the outside of the bread was nice and crusty while the inside is soft with a nice cheddar cheese flavor. 

Some nice options for this Savory Cheddar Cheese Bread: Try adding some bacon bits, diced ham, or how about some diced pepperoni. If you like cheddar cheese you'll love this easy recipe.

As always thanks for stopping by and I hope you enjoy it.

KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Imperial BlackGood Cook Set of 2 Extra Large 13'' x 5'' Nonstick Steel Bread Loaf Pans, Gray

 

Baked Butter Garlic Chicken Wings

These baked butter garlic chicken wings made the perfect game-day treat last week. You don't have to wait for a game day to enjoy these. Serve these for a nice appetizer or snack at your next party or just a snack for the family.

It's no secret that I'm a huge garlic fan. Butter and garlic are a perfect match for wings. I added some additional spices to these nice and crispy baked wings.

Baked Butter Garlic Chicken Wings:

I started off by placing the frozen wings onto a large cookie sheet. Then I baked these at 375 degrees for 15 minutes.

While I waited, I prepared the garlic butter by melting 2 sticks of butter with 6 cloves of fresh minced garlic. I added a tablespoon of Lemon Pepper Seasoning.

After 15 minutes, I took the wings out of the oven and drained the excess water from the cookie sheet. Then I separated the butter sauce and brushed both sides of each chicken wing with a healthy dose of it.

I baked the wings for an additional 60 minutes, turning them every 20 minutes. When they turned a nice golden brown and the internal temperature was 180 degrees, I knew they were ready.

I placed the wings into a plastic container and poured the remaining garlic butter sauce over them. Then I added some Parmesan cheese and gave them a good shake.

I like my wings crispy, and these turned out perfect. Nice and crispy with a buttery garlic flavor and a hint of lemon pepper.

There was no way that I was getting away with just the baked garlic butter chicken wings. So, I made some tangy hot wings for the hot wing fans in the house.

I used 1/2 cup Frank's RedHot Wing Sauce and added 2 tablespoons melted butter. Using the same process in a plastic container, giving them a good shake, and they were ready to serve.

If your wings are fresh and not frozen. Skip the first 15 minutes in the oven and start by brushing on the garlic butter sauce.

As always, thanks for stopping by, and I hope you enjoy.

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Crescent Roll Pizza Bites

Last week, Jamie brought the boys down to the village to have their pictures taken for the Holidays. The studio just happens to be right around the corner from our house.

So, while Jamie stayed at the studio to pick out the best pictures, the boys took a walk to our house. Being the grandparent that I am, I, of course, want to feed the kids.

I like homemade as much as possible, but sometimes you just have to be creative. We had some Pillsbury Crescent Rolls in the refrigerator. I asked the boys if they wanted me to make some crescent roll pizza bites.

We had everything we needed: crescent rolls, a small jar of pizza sauce, black olives, pepperoni, and some mozzarella.

I rolled out the crescent rolls on the counter while Bobby sliced the black olives.

Tyler broke up the mozzarella into smaller pieces since it was in slices.

Then, we added a tablespoon of pizza sauce on each crescent roll.

There were eight altogether, so we made four with olives and cheese, and the other four with pepperoni and cheese.

Then we rolled them up and tucked them in the corners. Place them on a cookie sheet and bake at 350 degrees for about 10 minutes.

These crescent roll pizza appetizers make a perfect quick treat if you have some guests stopping in for lunch or a quick snack. The kids enjoyed them down to every last one.

As always, thanks for stopping by, and I hope you enjoy

Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails: A CookbookBuy Now

 

Cheddar Cheese Corn Bread

The weather cooled off a little yesterday, so I thought it was okay to use the oven. What a perfect time to try out my cheddar cheese cornbread recipe.

I think cornbread goes well with just about any meal, or if you're like me, I like it just as a snack with plenty of butter, of course.

I wanted to make this savory, so I added sharp cheddar cheese. I also wanted to try something different and bake this in my cast-iron skillet.

Cast Iron Skillet Cornbread:

As always, I used my KitchenAid Stand Mixer to prepare the batter. You will find all of the ingredients below.

I preheated the oven to 400 degrees and placed my 8-inch cast-iron skillet inside while I made the batter.

When the batter was ready, I took the skillet out of the oven and buttered the inside with 1 tablespoon of butter. Then I poured the batter into the skillet.

I placed the skillet back in the oven and baked the cornbread for 30 minutes.

Now, I need to explain the mistake that I made. I used my 8-inch cast-iron skillet. The cornbread should have been baked for 20 to 25 minutes.

This was too much batter for the 8-inch skillet, so I baked it for 30 minutes to get the center of the cornbread cooked.

Not that it wasn't delicious, because it's all gone already. I just think the edges cooked a little too much.

So, if you're going to try this cast-iron skillet cornbread, I recommend using a 10-inch skillet. I know that I will next time.

Using a 10-skillet, the bake time should be 20 to 25 minutes.

Here are the ingredients for cheddar cheese cornbread: 

1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal (I used Quaker)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 tablespoon honey
1 egg (beaten)
1 cup sharp cheddar cheese
1 tablespoon butter (For the skillet)

Mix all dry ingredients together, then add oil, milk, honey, and egg. Mix until it forms a batter, then add the cup of cheddar cheese and continue mixing until well combined.

As always, thanks for stopping by, and I hope you enjoy.

Lodge Seasoned Cast Iron Skillet Set 8, 10.25 & 12 Inches - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven SafeQuaker Corn Meal Yellow Enriched & Degerminated, 24 oz