YUM!!! My neighbour gave me so many tomatoes yesterday! He picked alot of green ones since we are now at a risk of frost at night. He told me how his wife made fried green tomatoes and how much he liked them. I have always heard of fried green tomatoes but I have never made them. So, I was then off to find a recipe…
I LOVED this dish. I am thankful for my gift of tomatoes, but where will I find green tomatoes in the winter??? I would love to be able to make this year-round, This recipe was super easy to make and so delicious! I put a little bit of sweet thai chili sauce on my tomatoes and they were amazing!!
I took this recipe from Pinterest. The original recipe comes from eatgood4life.com http://www.eatgood4life.com/easy-fried-green-tomatoes/
2lbs of green tomatoes, sliced 1/4 inch thick approx.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp salt
Pinch of pepper
Olive oil for frying
1. In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. This is your assembly line.
2. Pour enough oil in the frying pan to coat the bottom. Heat over medium heat. Using your assembly line – eggs and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.
3. Sprinkle a couple of panko crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
4. Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.
Tired of your plain salmon? You HAVE to make this recipe! It’s super easy and full of flavour.
I served my salmon on a bed of mixed greens tossed in Oriental Sesame Dressing
I made this recipe for a friend of mine who is gluten-free. The only ingredient I changed was the soy sauce. I used gluten-free soy sauce.
I took this recipe from Pinterest. The original recipe is from Damn Delicious. http://damndelicious.net/2014/12/19/asian-salmon-foil/
1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
1. Preheat oven to 375F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
2. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil.
3. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven until cooked through, about 15-20 minutes. (Baking time may need to be adjusted depending on the thickness of the salmon) Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
This is my new favorite appetizer! Using a cucumber instead of a cracker is such a nice change up. It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!
I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.
I found this gem of a recipe on Pinterest. I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.
2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks
1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible