Fried Green Tomatoes

Do you ever see the movie from the 1990’s Fried Green Tomatoes? It was a great movie and real fried green tomatoes are even greater.

Fried Green Tomatoes

It’s that time of year in the South. Tomatoes have reached a mature size but they’re still green for now. It’ll be a few weeks before they start ripening. So everybody in the “know” is frying up green tomatoes.

They are a Southern classic! They’re really not that hard to make either. They’re actually really easy and take very little time. If you fry up a batch using this recipe you’ll never want to go without ’em!

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Fried Green Tomatoes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A great Southern treat for early Spring! 

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 165 kcal
Ingredients
  • 1 large egg lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes cut into 1/3-inch slices
  • Vegetable oil
  • Salt to taste
Instructions
  1. Combine egg and buttermilk; set aside.
  2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

Tips and Tidbits For Fried Green Tomatoes

Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Like isn’t the word for fried green tomatoes IT’S LOVE. Try them on a burger. But fasten your seat belt first.

Sprinkle with Parmesan cheese when they are done cooking… Extra yummy!!

Add a Tablespoon or 2 of sugar to the flour/cornmeal mixture for an even better accent to the tomatoes

Mix together some mayonnaise and hot sauce for a red pepper sauce. Top with feta cheese and a little bit of the red pepper sauce.

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Fried Dill Pickles

Scrumptiously crunchy FRIED DILL PICKLES for the pickle lovers at heart. No one was more surprised than I to discover the mouth watering taste of a perfectly deep fried pickle!

Fried Dill Pickles

Pickles – Good.
Deep Fried Food – Good.
Deep Fried Pickles – HEAVEN!!

I would personally love to thank the person who was so bored as to experiment and come up with this wonderful concoction!

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Fried Dill Pickles
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 

Delicious appetizer for any occasion! 

Course: Appetizer
Cuisine: American
Servings: 4
Calories: 160 kcal
Ingredients
  • In a mixing bowl add...
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons corn starch
  • 3/4 cup seltzer water
  • 1/4 teaspoon kosher salt optional
  • Mix well.
Instructions
  1. In 12 inch flying pan or 3 quart heavy sauce pan on medium heat add...
  2. 2-3 cups vegetable oil (375 F degrees)
  3. Add pickles to tempura batter, gently drop coated pickles into hot oil and fry until lightly brown...about 2-3 minutes. Remove pickles from oil and drain on cooling rack.
  4. Serve immediately with your favorite dipping sauce or just eat alone!

Tips and Tidbits

Try this recipe with zesty pickle spears instead of slices (they retain less oil than an equal weight of slices AND it takes less time to coat and fry them all).

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Perfect Hard Boiled Eggs


Perfect Hard Boiled Eggs

Have you ever boiled eggs and discovered that they weren’t “pretty” once you peeled them? What about nicking off half the egg because you couldn’t get the shell off?

These are the two most frustrating things about cooking hard-boiled eggs. The yolk isn’t pretty and the shell is difficult to get off.

Now, before you decide to head over to the grocery to purchase those overpriced and convenient hard boiled eggs; check out how easy it is to get them perfect at home-every time.

When you do it right, not only do you have an exquisitely yellow center but you also have a hard boiled egg that is easy to peel.

There are 3 things to keep in mind:

Eggs must not be fresh (10+ days)
Don’t let them boil forever, and
After cooking, cool the eggs quickly to “shock” them.

If you remember to do this, you’ll have perfect, beautiful eggs every single time.

To help you long we have a how-to video plus complete written instructions and then we have a Tips and Tidbits section. Enjoy!

Click the NEXT arrow to watch the video.

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Homemade KFC Style Popcorn Chicken

If you have been stressing over what you can serve the kids at snack time, then your worries are over because not only is this Homemade KFC Style Popcorn Chicken or chicken poppers fun and easy to make, they will also give the kids a delicious chicken treat.

Homemade KFC Style Popcorn Chicken

Not only will the kids enjoy eating the KFC popcorn chicken, but you and your friends will also.

This recipe is a “copycat” of KFC’s popcorn chicken.

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Homemade KFC Style Popcorn Chicken

Ingredients

2 Chicken Breast Fillets
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tbsp Soy Sauce
1 Medium-sized egg
1 Tbsp Corn Starch

For coating

1 Cup All-Purpose Flour
1 Tbsp Red Chili Powder or Paprika

Note: You can also add any spices of your liking: e.g Garlic, Onion Powder

Oil for frying

Serve with your favorite dipping sauce.

This recipe is designed to copycat KFC popcorn chicken. But you don’t have to go that route. The basic technique and your own spices would do just fine. It’s fun to experiment and chicken is cheap.

A variation that pops up in my mind is Buffalo Wings Popcorn chicken. Add hot sauce to the recipe and serve with blue cheese dipping sauce and celery sticks.

The recipe calls for chicken breasts cut to size. If you don’t mind splurging a bit chicken tenders make a much better product. Chicken tenders are the “filet mignon” of the chicken.

The variations are really unlimited. Play with it. Have fun. Enjoy!

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Sausage Crescent Rolls – Great For Brunch

Sausage Crescent Rolls are made with a spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. Great for breakfast!

I made these for a get together brunch, and my uncle couldn’t quit eating them. He said they were the best thing on the buffet.

They taste really yummy with Jimmy Dean’s Hot Sausage… just make sure you pinch the crescent dough together at the precut seams so they don’t tear apart.

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Sausage Crescent Rolls
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Great for breakfast or a late morning brunch for friends.

Course: Breakfast
Cuisine: American
Keyword: Sausage Crescent Rolls
Calories: 345 kcal
Ingredients
  • 1 pound fresh ground spicy pork sausage
  • 1 8 ounce package cream cheese
  • 2 8 ounce packages refrigerated crescent rolls
  • 1 egg white lightly beaten
  • 1 tablespoon poppy seeds
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
  3. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
  4. Bake 20 minutes until crust is golden.
  5. When completely cooled, slice into one and one-half inch slices.

Tips and Tidbits About Sausage Crescent Rolls

This is really a versatile recipe. You can try different kinds of sausage or flavored cream cheese for different spins.

For another variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.

Instead of making as directed you can also cut small squares from the crescent dough and make cups in a small muffin tin. And then put filling in and bake them.

Nice individual appetizers and everybody loves them!

Up Next:

Spicy Sausage Stuffed Mushrooms

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Baked Hawaiian Sandwiches

These Baked Hawaiian Sandwiches are quick, easy, and always a hit. Great served at receptions, baby showers, Bible studies, or tailgate parties!

 

I have made large quantities and they have always turned out great. They can also be made up in advance and stored in the refrigerator until ready to bake.

You can scale the recipe back but follow it exactly otherwise.

Don’t be hesitant about adding the sugar. It’s an awesome addition! The sugar topping almost candies the tops of the sandwiches, giving them a great flavor.

Keep an eye on these while they’re baking, so the bottoms don’t get too dark.

Try them and enjoy!

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Baked Hawaiian Sandwiches
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Really easy to make a delicious for a meal or a party snack! 

Course: Appetizer
Cuisine: American
Keyword: Baked Hawaiian Sandwiches
Servings: 6
Calories: 220 kcal
Ingredients
  • 24 Hawaiian bread rolls such as King's®, split
  • 12 thin slices of honey-cured deli ham halved
  • 12 slices Swiss cheese halved
  • 12 thin slices deli smoked turkey halved
  • 12 thin slices provolone cheese halved
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup dried onion flakes
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey mustard
Instructions
  1. Place a rack into the lower half of your oven and preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the bottom halves of the Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place the top halves onto each bottom to make sandwiches.
  3. Melt the butter in a saucepan over low heat and stir in the sugar, dried onion flakes, poppy seeds, and honey mustard until the mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes. Brush over the tops of each sandwich.
  4. Bake the sandwiches on the preheated oven's lower rack until the tops are golden brown and the fillings are hot, about 15 minutes.

Enjoy Baked Hawaiian Sandwiches

Up Next: 

Paula Deen’s Southern Pimento Cheese

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Cheesy Slow Cooker Chicken Breast Dip

Cheesy Slow Cooker Chicken Breast DipThis Slow Cooker Chicken Breast recipe is a cheesy chicken dish dressed up with sour cream and jalapenos.

It makes a dynamite dip for relaxing in front of the big game or starring at a party.

This chicken cheese dip is made for a crowd and is easy to prepare ahead of time and bring along.

Serve it with your own or purchased tortilla chips – my favorite is the chili lime chips – or serve with warmed corn tortillas. I spied someone at a tailgate party rolling it up in a flour tortilla and eating it burrito style!

Make it spicier with extra chilies and hot sauce, or turn down the heat to suit your taste buds. Making this in the crockpot saves time, and you’ll be asked to bring this potluck favorite over and over again.

Slow Cooker Chicken Breast And Cheese Dip

Ingredients

2 large boneless skinless cooked chicken breasts, about 1 pound, shredded
1 can (14-ounce) diced tomatoes with green chilies
1 pound loaf Velveeta cheese, cut into 1-inch cubes
1/2 cup sour cream
1/4 cup green onion, diced
1 1/2 tablespoons taco seasoning mix, purchased or your own
1 cup canned black beans, rinsed and drained
2 medium jalapenos, minced and seeds removed

Directions

Put the canned tomatoes in the bottom of a crockpot and add the Velveeta cheese chunks. Turn the heat to high and add the shredded chicken, sour cream, jalapenos and the taco seasoning. Stir occasionally to blend the ingredients, and let simmer about 2 hours.

Add the green onions and the black beans, simmer another 15 minutes until the beans are heated through. Serve warm.

Serves 12 to 15 as a dip

On Your Own – Change up the cheese: For something a little tangier, use half Velveeta and half sharp cheddar.

Add some extra heat with Tabasco or other hot sauce.

If you’re making this early in the day for a late arriving crowd, don’t add the green onions until your guests are ready, then sprinkle them on top for a colorful garnish.

Make your own taco seasoning blend – so much better than anything in a package.

Try the following recipe:

Taco Seasoning Mix

4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, such as Lowry’s
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried onion
1/4 teaspoon cayenne pepper

Whisk all the ingredients together until they are well combined. Save any extra in a covered container. This recipe is so good, why don’t you double or triple it and always have some on hand.

Food For Thought – You can save a few calories by using fat free sour cream and low fat cheeses. Serve with baked tortilla chips rather than fried and consider using whole grain crackers, even celery sticks. Also, try using rotisserie chicken from the market – it’s already seasoned, roasted and ready to shred.

Good To Know – I mention some items by brand name, but feel free to substitute what similar items are available to you. Rotel makes canned tomatoes with diced green chilies that is a favorite of many cooks, and so do other manufacturers.

Use your tried and true brands and really make this Slow Cooker Chicken Breast recipe your signature crowd pleaser.

Cold Chicken Salad – Perfect For A Mold

This Cold Chicken Salad Recipe is definitely going to be the hit of your next dinner party. Use a fancy or plain mold to shape this chicken salad.

A Christmas tree shape at holiday time would be perfect.

It’s easy enough to make a day ahead of time and will be festive and appetizing on a buffet table. Serve with a variety of crackers and cocktail slices of bread.

This would be perfect for a casual cocktail party or a special luncheon.

Leftovers last for days if tightly wrapped in plastic, but I wouldn’t count on having very much leftover – it’s that good!

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Molded Cold Chicken Salad Recipe
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

A molded cold chicken salad that's ideal party fare! It would also be nice on a buffet table.

Course: Appetizer
Cuisine: American
Keyword: Molded Cold Chicken Salad Recipe
Servings: 10
Calories: 295 kcal
Ingredients
  • 1 whole chicken 3 1/2 to 4 pounds
  • 3/4 cup sweet pickle relish
  • 1 cup mayonnaise regular or light
  • 1 package 8 ounces cream cheese, regular or non-fat, softened
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • 2 envelopes .25 ounces unflavored gelatin
Instructions
  1. Boil the whole chicken until it is done. When cool enough to handle, remove the meat from the skin and bones, and chop or shred it into small pieces.
  2. Heat the chicken soup in a small saucepan and add the 2 packets of gelatin. Stir the gelatin until it dissolves, and then add the cream cheese. Remove the pan from the heat, and stir until the cream cheese is smooth and all the ingredients are well combined.
  3. Add the shredded chicken, the sweet pickle relish and the mayonnaise to the cream cheese mixture and stir until smooth. Pour the mixture into a greased mold and chill until set. You can also use non-stick cooking spray on the mold. If you don't have a mold, try using a medium sized stainless steel bowl.
  4. To unmold the chicken salad, fill a bowl with very hot water and dip the mold in the hot water for a few seconds. Flip it over and the mold should come easily off.

Enjoy!

Food For Thought – You can use a whole rotisserie chicken from the market instead of the boiled chicken. It adds some depth of flavor, and is hugely convenient in this cold chicken salad recipe if you are pressed for time!

Up Next: 

Chicken Salad with Grapes

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