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Baked Jalapeno Poppers
Baked Jalapeno Poppers
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Spray a baking pan with oil spray. Lightly spray the peppers with a little more oil spray. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and eat hot!
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Fried Green Tomato BLT Sandwich
Fried Green Tomato BLT Sandwich
In a cast iron skillet, cook the bacon over medium-low for 10 minutes, flipping the bacon at the 5 minute mark. Transfer the bacon to a bed of paper towels to drain. Turn the heat to low to keep the grease hot for the frying of the green tomatoes. Gather four small bowls. Add the milk and a generous pinch of salt to one bowl. In another bowl, mix together the flour and 2 teaspoons of salt. In the third bowl, beat the egg. In the final bowl, mix together the cornmeal, cayenne pepper and 2 teaspoons of salt. Take one tomato slice and start with dipping it into the milk. Transfer it to the flour bowl, being sure to coat it on both sides. Move it to the next bowl with the beaten egg, then transfer the tomato to the cornmeal mixture, being sure it’s thoroughly coated. Place the breaded tomato in the skillet and turn the heat to medium. Fry for 2-4 minutes on each side, or until golden brown. Transfer to a bed of paper towels to drain. Repeat the dipping and frying process. Give the bread slices a heavy swipe of mayonnaise, arrange a little bed of butter lettuce, add some pieces of bacon and finally, top it all off with a few fried green tomatoes.
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Basic Fried Green Tomatoes
Basic Fried Green Tomatoes
Basic Fried Green Tomatoes
Sprinkle the tomato slices with the salt and pepper; set aside. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
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