Fried Green Tomatoes

 

 

 

 

My Mom used to make these as soon as she saw her first tomato appear in the garden. She looked forward to make them every summer before they ripened.   Who knew something not ripe would be so good! Crispy and delicious! 

Fried Green Tomatoes

2 green tomatoes, cut into 1/4-inch rings

Salt and pepper

3/4 cup all-purpose flour

2 teaspoons garlic powder

2 eggs
1 tablespoon milk
2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows

 

 

 

 

 

 

 

 

 

 

 

In a deep-fryer or large heavy skillet, preheat oil to 350 degrees. Pat the tomatoes dry with a paper towel to remove excess liquid.  Season both side with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika.

Dredge sliced tomatoes through the flour, then the eggs, then back to the flour and then through the bread crumbs patting the crumbs down so they stick. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do not crowd skillet. Add only a few pieces at a time, so they can cook evenly, about 2 to 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons your favorite BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

Want a bite?

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Simple Buttery Croissant Casserole

  

 

 

 

 

 

 

 

 

 

 

 

I make a lot of breakfast casseroles.  They are so easy to make and you can create whatever taste and flavors you want by mixing different ingredients.  Usually, I make them up as I go along depending on whatever I have in my fridge and pantry.  Leftover ham or sausage, different breads and I might use cheddar or Monterrey Jack cheese. It’s truly whatever I have on hand.  But this one my friends, is by far the best breakfast casserole I make.  It is so simple and has so few ingredients and yet it is better than all of the others.  Why?  More eggs that make a rich custard base.  toasted buttery croissants. Heavy cream. Gruyere cheese.  Those ingredients come together and make the most delicious casserole you will ever eat!

 Simple Buttery Croissant Casserole 

10 large eggs, beaten

1 cup heavy cream

2 cups Gruyère cheese, divided

2 teaspoons Dijon mustard (optional)

1 teaspoon salt

 

½ teaspoon pepper

    5–6 croissants, torn into small pieces 

Toast your croissants pieces in the oven at 350 for about 10 minutes or until they are golden brown and just slightly crispy. Remove from the oven and allow to cool. Leave the oven on at 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, whisk the eggs with the cream, Dijon and salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a baking dish with non-stick spray or grease it with butter. You can use a 9 x 13, which is standard, but I like my casserole thicker so I use a 10 x 7 -inch dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the toasted croissant pieces in the bottom of the dish. 

Sprinkle the top with half the cheese.  At this point you could add other ingredients such as ham, sausage, veggies, etc.  But this casserole is just perfect as is without any other fillers. 

 

 

 

 

 

 

 

 

 

 

 

Pour eggs all over the top, making sure you cover as much of the croissants as you can. Take the back of a spoon or spatula and press down any croissants that are not covered in the egg mixture.

 

 

 

 

 

 

 

 

 

 

 

Add the other half of the cheese on top and cover with aluminum foil shiny side up.  You want the non-stick part facing the casserole.

Bake for 30-40 minutes, depending on what size pan you used. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs. The middle of the casserole should be firm if you shake the dish a little. You will notice the entire casserole has puffed up beautifully.  

You can also do a test by inserting a skewer or knife in the very middle of the casserole to make sure it comes out clean or just cheesy and not runny egg.

 

 

 

 

 

 

 

 

 

 

 

 

Cut into squares and serve warm.  So Good! 

 

 

 

 

 

 

 

 

 

 

 

Want a bite?

 

 

 

 

 

 

 

 

 

Store covered in the refrigerated for up to 3 days. For leftovers, heat in microwave.

 

Photography is the property of and copyrighted to Welcome Home.