Does every part of the country enjoy Fried Green Tomatoes like southerners do? Down here they come on BLT sandwiches, under poached eggs and also deliciously just on their own. Their batter of cornmeal/flour preceded by their bath in buttermilk makes them crispy on the outside, and tangy and soft on the inside. You just can’t beat a fried green tomato fixed this way….or at least that’s what I thought!
Enter this lighter version of the recipe that is browned in a pan without any batter coating its exterior. What? Is this possible? Yep. It’s simply browned in teaspoons of Canola oil and seasoned with salt and pepper. The little twist comes from the creamy Remoulade that is served with it. Oh my goodness! What a delicious combination the sauce and green tomato make! It was enough for me that I didn’t even miss the crispy batter, and I bet you won’t either! Neither did I miss the extra fat and calories! Here’s how to make them:
Pan-Fried Green Tomatoes with Cayenne Remoulade
2 Tbl. light mayo 2 Tbl. Plain fat-free Greek yogurt 1/2 tsp Dijon Mustard 1/2 tsp Creole seasoning (I used a dash of Cayenne pepper) 4 medium green tomatoes, cut into 1/2 -inch slices 1/4 tsp salt 1/4 tsp pepper 4 tsp Canola oil
To make remoulade, stir together mayo, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
Sprinkle tomatoes with salt and pepper.
Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with remoulade.
I served them with grilled chicken and brown rice and it was a wonderful summer meal! If you love green tomatoes, but still want to eat healthy, I urge you to give this recipe a try and see if you’re not converted!
If there’s an area of meal planning where I find it hard to come up with new ideas, it’s the category of side dishes! It’s so easy to get into a rut of green beans, corn and baked potatoes. We like each of those things and they’re easy. They take no thought, but they get really boring after a while!
Recently when looking for something to add to my meal of Tandoori Shrimp,I came across a Brown Rice Salad and Black Beans and Corn recipe. I had all the ingredients on hand, so I went for it! Were we very happy I did! My husband raved about it the first night and when leftovers were served the next day, he exclaimed again how good this was! I heartily agree! You could serve this warm or cold and it would be perfect.
It’s hard to get a pretty picture of brown rice, so you have to trust me on this one. The flavor combinations are just so good!
Brown Rice Salad with Black Beans and Corn
1 Cup instant uncooked Brown Rice 15 oz. Black Beans, drained 1 Cup frozen corn kernels 1/4 Cup diced scallions 2 Tbl cilantro 2 tsp pickled Jalapeno peppers – I left this out 1 Tbl lime juice 1/4 tsp salt 1/4 tsp pepper
Instructions: Cook rice according to directions on package. While rice is warm, add all other ingredients. Serve with lime wedges.
This couldn’t be easier! It would be a great accompaniment to Mexican meals, chicken or fish.
Get out of your side dish rut and try this. You may be a long time before you look at baked potatoes again!
Today we’ll be celebrating an early Christmas with one of our daughters, her husband and my GRANDSONS! I decided it would be fun to have brunch together. I had taken a Bacon and Cheddar Grits Quiche to our recent Church ladies’ fellowship, and after making it again, I was reminded that it was something my family loves. The quiche will be the main star of our meal! It’s pictured below.
Is Thanksgiving about the turkey or is it really about the sides that go along with it? After our early celebration that happened last Friday, I’m pretty sure it’s all about the SIDES! To help with the meal, Whitney made Mac and Cheese (I’m sure she’ll share it with you!)and Alli made Sweet potatoes – both were scrumptious! We try to please all the men at our gatherings, so there are lots of potatoes and starches (carbs!). I made mashed potatoes, of course, but when I tried to decide what other vegetables to make, I didn’t want to throw in something weird…you know, like brussel sprouts or roasted cabbage. But I did want to change it up just a little. Continue reading “Delicious Thanksgiving Sides”→
Meals can get boring if you don’t change things up a bit. I’ve found it’s all about The Sides! If you make your famous meatloaf or pork loin and just add a couple of different sides to along with it, it turns it into a brand new meal!