Fried Green Tomatoes

You'll need:

2 green tomatoes, sliced 1/4 inch thick

1/2 cup buttermilk

1/4 cup cornmeal

1/4 cup flour

salt and pepper (or seasoning of choice*) to taste

oil for frying

*I added some ground cayenne pepper and garlic powder 

Directions: 

Soak the tomato slices in the buttermilk for 20-30 minutes.

Mix the cornmeal, flour, and seasoning together in a bowl/on a plate.

When the tomatoes are almost ready, heat oil on medium high.

Take the tomato slices out of the buttermilk and dredge them in the dry mixture.

Fry in oil for about 3-4 minutes on each side until golden brown and crispy.

Serve with ranch, remoulade, or dipping sauce of choice.

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Remoulade Sauce

You'll need:
1 1/4 cups mayo
1/4 cup Creole mustard
1 tablespoon sweet paprika
2 teaspoons Creole seasoning
2 teaspoons horseradish
1 teaspoon dill pickle juice
1 teaspoon hot sauce of choice
1 large clove of garlic, minced and smashed


Makes: 1 1/2 cups


Mix all ingredients, refrigerate, and let sit for a few hours so flavors can meld before serving.

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Chocolate Cupcakes

I came across this recipe on Nomadic Nom Nom's blog, and thought it too good to be true. I was completely wrong. My cupcakes turned out delicious and tasty- I couldn't even tell they were made with pumpkin puree.

You'll need: 
1 box chocolate cake mix (I used Devil's Food)
1 can (15 oz) pumpkin puree
(If you want to make muffins instead of cupcakes- you could add chocolate chips.)
Cupcake liners


Seriously, that's it. No egg, no oil, nothing else. Just 2 ingredients (and chocolate chips if you want). How simple is that? Even better- they're only 50 calories each!


Mix the box cake mix and the pumpkin puree together- I highly recommend using a mixer for about 2 minutes on medium speed to get it nice and fluffy, otherwise its too dense and sticky. You can fill the cupcake liners to the top, because they hardly rise.


Bake at 350 degrees for about 20-25 minutes, check with a toothpick, and let cool.

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