Make it Tasty

Okay, so the theme for the week of the photo challenge is "Make it Tasty". I had to giggle (and whip out the trusty camera) the other afternoon when Jake got his first spaghetti meal. This little collage was my submission for the week. He thoroughly enjoyed himself, and I enjoyed watching the little man eat.

In the last week, we have been trying to eat food that we have here, but since Heather and I ventured out to the farmer's market last Saturday, I thought I would post the recipe for the Fried Green Tomato BLTs that I made with my green tomatoes from the farmer's market. Then, tonight I whipped up some food for Ashley's shower tomorrow. I thought that I would share 2 of these recipes as well since all of these things are great summertime recipes. And I do love summertime recipes. The 2 sides are a Greek pasta salad that my friend, Holly, shared with me years ago. It has become a summer staple (and also appears in the winter at times). I love how colorful it is, and it only takes a few minutes to make. The other is a grape salad. Once again I will credit Holly with telling me about this one. It is quick and easy as well. I hope that you can enjoy the yummy foods of the summer, as well.

                                 Fried Green Tomato BLT (courtesy of Southern Living)

2 or 3 green tomatoes, sliced

1/2 c. flour

1/2 c. cornmeal

1 egg, lightly beaten

1/2 c. buttermilk

salt, pepper (I omitted these and used some Cajun seasoning)

Heat 1/2 inch of oil in iron skillet. Combine wet ingredients and in another bowl combine dry ingredients. Dredge slices of tomato in mix of cornmeal, flour, and seasonings. Dredge in buttermilk and egg mix, and then back into flour mix. Fry until golden brown on both sides

French bread

Bacon, fried

Lettuce

Avocado slices

Remoulade (I bought the yummiest creamy salsa that went with this soooo well) If you   live in Jackson, and have a chance to go the farmer's market, there is an older African-American lady that sells salsa. Yummo...

Combine fried green tomatoes, bacon, lettuce, remoulade or other sauce, avocado slices on thick slices of french bread and prepare to be in Heaven :)

Greek Pasta Salad



Box of bowtie pasta

Grape tomatoes, halved

Cucumber, diced

Chopped black olives

Marinated artichoke hearts

Feta cheese, I use the blends of Mediterranean herb or Garlic

can of Chickpeas

packet of Zesty Italian Dressing (prepared according to directions)

Cook the bowtie pasta according to directions on box. In a large bowl, combine remaining ingredients. I never measure. I just add to my liking. Stir in cooked pasta, and refrigerate. Add feta just before serving.

Grape Salad

2 lbs red grapes

2 lbs green grapes

8 oz cream cheese, softened

1 cup sour cream

1/2 tsp vanilla

1 cup sugar

1 cup brown sugar

1 cup nuts, chopped

Wash grapes and pat dry. Mix next 3 ingredients with mixer and stir in grapes. The recipe states to fix this in a 9x13 dish and then top with brown sugar and nuts. Since I did this in the trifle bowl, I filled it halfway, sprinkled some brown sugar and nuts, then filled it up and repeated with brown sugar and nuts. This is best refrigerated overnight to allow the brown sugar to melt and soak into dish. Yum...