BLT Salad
FRIED GREEN TOMATOES:
½ CUP BUTTERMILK
1 EGG BEATEN
½ CUP CORNMEAL
¼ CUP FLOUR
1 TEASPOON SALT
1 TEASPOON BLACK PEPPER
PINCH OF CAYENNE
3 RIPE GREEN TOMATOES, SLICED ¼ INCH THICK
2 CUPS MAZOLA CORN OIL FOR FRYING
1. IN A BOWL, COMBINE BUTTERMILK, EGG, AND SEASONINGS. MIX WELL.
2. IN A SEPARATE BOWL, COMBINE CORNMEAL AND FLOUR.
3. DIP TOMATO SLICES IN EGG MIXTURE THEN DREDGE IN CORNMEAL MIX.
4. HEAT OIL IN SKILLET TO 375 DEGREES. COOK TOMATO SLICES ABOUT 3 MINUTES PER SIDE.
5. DRAIN ON PAPER TOWELS AND SERVE HOT.
Buttermilk Dill Dressing:
ingredients
1 small garlic clove, smashed
Salt
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1/4 cup buttermilk
Freshly ground pepper
3 sprigs of fresh dill or 1 tablespoon of dill paste
directions
1. Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
TO ASSEMBLE SALAD – place mixed greens on plate. Add 2 slices of fried green tomato, cover with buttermilk dressing, then sprinkle with bacon bits. Enjoy!
Recipe by Bethany Hewitt
Southern Graces Catering
Sunday, February 24, 2008
Monday, February 18, 2008
SAUSAGE STUFFED FRENCH TOAST
Sausage Stuffed French Toast
Thick cut Challah bread
Jimmy Dean Pork Sausage Links
½ pint vanilla bean ice cream, melted
2 eggs
2 tablespoons vegetable oil
Cut sausage links in sauté pan on medium high heat for 4-5 minutes, or until done. Remove from stove, place on paper towels to absorb the oil and set aside.
Cut a slit into each slice of challah bread and gently insert sausage into the bread.
Whisk melted ice cream and 2 eggs together. Dip bread into the egg mixture and shake off excess liquid.
Heat oil in skillet and place dipped bread into pan. Cook for 2-3 minutes, or until golden brown, and turn.
Place on sheet pan and keep in 200 degree warm oven until ready to serve.
What an indulgent treat for a slow Saturday morning!
Recipe by Bethany Hewitt
Thick cut Challah bread
Jimmy Dean Pork Sausage Links
½ pint vanilla bean ice cream, melted
2 eggs
2 tablespoons vegetable oil
Cut sausage links in sauté pan on medium high heat for 4-5 minutes, or until done. Remove from stove, place on paper towels to absorb the oil and set aside.
Cut a slit into each slice of challah bread and gently insert sausage into the bread.
Whisk melted ice cream and 2 eggs together. Dip bread into the egg mixture and shake off excess liquid.
Heat oil in skillet and place dipped bread into pan. Cook for 2-3 minutes, or until golden brown, and turn.
Place on sheet pan and keep in 200 degree warm oven until ready to serve.
What an indulgent treat for a slow Saturday morning!
Recipe by Bethany Hewitt
Monday, February 11, 2008
Cheesecake Chocolate Covered Strawberries Whoo!
A great way to make Valentine's Day unforgettable!
Cheesecake Stuffed Chocolate Covered Strawberries
Ingredients:
1/2 cup confectioners sugar
8 oz cream cheese
1/2 cup graham cracker crumbs
About 20 medium strawberries, washed and cored
16 oz. Semi sweet chocolate
First create your filling by combining the sugar and cream cheese in a medium bowl. Beat until smooth with an electric mixer. Stir in the cookie crumbs. Allow your filling to cool in the fridge for a bit.
Next, melt the chocolate in 30 second increments in the microwave, or over a double boiler. Once the chocolate is completely melted and smooth, dip each strawberry into the chocolate, and place on parchment paper. Allow chocolate to set.
Now for the filling, you will want to use a pastry bag with a star tip. Fill your pastry bag with chilled filling and pipe some filling into the hollowed out center of your berries. Chill the berries until you are ready to serve them.
Easy, but very impressive!
Recipe by Bethany Hewitt- Southern Graces Catering
Friday, February 1, 2008
Keep the Fun and Cut the Fat Soups!
COMING UP MONDAY--LOSE THE CALORIES AND KEEP THE FUN.
SEVERAL HEALTHY SOUPS.
CHICKEN CORN CHOWDER
Recipe ingredients
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2 tsp. salt
fresh ground pepper to taste
Recipe directions
In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. Add chicken, onion, and pepper. Cook over medium heat until tender, then add potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 minutes. Stir in the corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickend, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste.
6 servings
Calories : 298
PORK AND ZUCCHINI SOUP
INGREDIENTS
• 4 pork chops
• 1/2 cup all-purpose flour
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 cup chopped red bell pepper
• 2 zucchinis, quartered and sliced
• 1/8 cup chopped sun-dried tomatoes
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
DIRECTIONS
1. Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
2. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
3. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.
Serving Size: 1 cup
162 Calories per serving
SOUTH OF THE BORDER SOUP
Recipe ingredients
3 cans vegetable broth
16 oz salsa
1 can black beans, canned
5 oz. tiny pasta shells
1 cup frozen corn
1/3 cup cilantro
1 Tbsp. lime juice
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. black pepper
2 Tbsp. parmesan cheese
Recipe directions
Heat broth to boiling in a dutch oven. Stir in remaining ingredients and simmer about 8 to 10 minutes, or until pasta is tender.
6 servings
Calories : 247
TURKEY MEATBALL SOUP
Ingredients:
For the Meatballs:
1 pound ground turkey breast or lean ground beef
3/4 cup Quaker oats (quick or old fashioned, uncooked)
3 Tablespoons barbecue sauce 3 Tablespoons Mayonnaise 2 teaspoons balsamic vinegar
For the Soup:
1 can (49 ounces) reduced-sodium, fat-free chicken broth
1/4 cup pasta
1 package (10 ounces) frozen mixed vegetables (do not thaw)
Directions:
Heat broiler. Lightly spray rack of broiler pan with no-stick cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Roll mix into balls. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While meatballs cook, bring chicken broth to a boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to a boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Serves 6
Calories 200
WHITE BEAN, KALE AND SAUSAGE SOUP
4 cups coarsely sliced kale leaves (center ribs removed)
½ cup chopped onion (about 1 medium
4 ½ cups water
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
½ teaspoon salt
6 precooked all-beef sausage links (about 4 ounces), cut into fourths
2 medium parsnips, cut into ½ -inch cubes
1 clove garlic, finely chopped
2 cans (15 ounces each) cannellini or great northern beans, drained
Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.
6 servings
Calories : 275
SEVERAL HEALTHY SOUPS.
CHICKEN CORN CHOWDER
Recipe ingredients
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2 tsp. salt
fresh ground pepper to taste
Recipe directions
In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. Add chicken, onion, and pepper. Cook over medium heat until tender, then add potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 minutes. Stir in the corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickend, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste.
6 servings
Calories : 298
PORK AND ZUCCHINI SOUP
INGREDIENTS
• 4 pork chops
• 1/2 cup all-purpose flour
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 cup chopped red bell pepper
• 2 zucchinis, quartered and sliced
• 1/8 cup chopped sun-dried tomatoes
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
DIRECTIONS
1. Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
2. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
3. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.
Serving Size: 1 cup
162 Calories per serving
SOUTH OF THE BORDER SOUP
Recipe ingredients
3 cans vegetable broth
16 oz salsa
1 can black beans, canned
5 oz. tiny pasta shells
1 cup frozen corn
1/3 cup cilantro
1 Tbsp. lime juice
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. black pepper
2 Tbsp. parmesan cheese
Recipe directions
Heat broth to boiling in a dutch oven. Stir in remaining ingredients and simmer about 8 to 10 minutes, or until pasta is tender.
6 servings
Calories : 247
TURKEY MEATBALL SOUP
Ingredients:
For the Meatballs:
1 pound ground turkey breast or lean ground beef
3/4 cup Quaker oats (quick or old fashioned, uncooked)
3 Tablespoons barbecue sauce 3 Tablespoons Mayonnaise 2 teaspoons balsamic vinegar
For the Soup:
1 can (49 ounces) reduced-sodium, fat-free chicken broth
1/4 cup pasta
1 package (10 ounces) frozen mixed vegetables (do not thaw)
Directions:
Heat broiler. Lightly spray rack of broiler pan with no-stick cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Roll mix into balls. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While meatballs cook, bring chicken broth to a boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to a boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Serves 6
Calories 200
WHITE BEAN, KALE AND SAUSAGE SOUP
4 cups coarsely sliced kale leaves (center ribs removed)
½ cup chopped onion (about 1 medium
4 ½ cups water
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
½ teaspoon salt
6 precooked all-beef sausage links (about 4 ounces), cut into fourths
2 medium parsnips, cut into ½ -inch cubes
1 clove garlic, finely chopped
2 cans (15 ounces each) cannellini or great northern beans, drained
Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.
6 servings
Calories : 275
Cornflake Encrusted Chicken Tenders (Aired January 21st)
INGREDIENTS:
1 pound boneless chicken breast
1 cup flour
3 cups cornflakes
3 eggs, lightly beaten in a separate bowl
¼ cup milk
1 quart vegetable oil
Dipping Sauce:
Hot Sauce to taste
1 stick butter
PREPARATION:
Cut chicken breast into strips.
Put flour into bowl and season with salt & pepper. Lightly beat eggs in a separate bowl. Next, place cornflakes into a separate bowl for coating.
Dredge in flour, then dip into eggs. Next, place chicken into cornflakes, pressing lightly to help cornflakes adhere to the chicken.
Preheat oil in skillet over medium high heat or in fryer. When oil is hot, carefully place coated chicken in pan. Fry for 3 minutes, or until GBD- Golden, Brown, & Delicious!
For dipping sauce, combine hot sauce with 1 stick of butter. Place in microwave to melt, then stir. Serve with chicken and enjoy!
1 pound boneless chicken breast
1 cup flour
3 cups cornflakes
3 eggs, lightly beaten in a separate bowl
¼ cup milk
1 quart vegetable oil
Dipping Sauce:
Hot Sauce to taste
1 stick butter
PREPARATION:
Cut chicken breast into strips.
Put flour into bowl and season with salt & pepper. Lightly beat eggs in a separate bowl. Next, place cornflakes into a separate bowl for coating.
Dredge in flour, then dip into eggs. Next, place chicken into cornflakes, pressing lightly to help cornflakes adhere to the chicken.
Preheat oil in skillet over medium high heat or in fryer. When oil is hot, carefully place coated chicken in pan. Fry for 3 minutes, or until GBD- Golden, Brown, & Delicious!
For dipping sauce, combine hot sauce with 1 stick of butter. Place in microwave to melt, then stir. Serve with chicken and enjoy!
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