Need another game day treat? These were so good! Begin with just a few simple ingredients: avocados, jalapeño peppers, shredded cheese, and wonton wrappers.
Lay down 2 wrappers (a square on top of a diamond).
Now place a slice of avocado, 2 thin strips of jalapeño (seeded if you’d like to remove the spice), and a pinch of your favorite melty cheese..
Fold your edges and roll as tightly as you can. Seal with a bit of water.
Now, we used a deep fryer but you could also heat oil in a saucepan. Fry until your eggrolls become a nice golden brown.
These are amazing dipped in anything. We loved ranch dressing and sriracha last night. So, so good.🥑💃🏻
Adapted From: One Green Planet
There are only a few ways to respect a perfectly ripe, garden fresh tomato. A tomato sandwich with baked white or sourdough bread, Hellmann’s Real Mayo, and salt/pepper is a classic favorite. I would even put a toasted BLT in this catagory. However, if you want to take it up a notch, tomato pie is absolutely a little slice of heaven.
There are a million ways to make a tomato pie, but this is one of my favorites. For those who don’t know my cousin (remember, the one with the unbelievable shrimp and grits recipe?!), she’s quite the cook also. This is her recipe that has come down from her mom’s side of the family. Her mom (my aunt) is one of the best cooks and bakers I know. Period.
You obviously want to begin with the most perfectly ripe tomato slices you can find. These came from our garden.
Slice a large vidalia onion and sauté it with a tablespoon of EVOO over medium heat. I like to let the onions cook way down until they begin to caramelize.
Rinse and pat dry about 15 basil leaves.
Now here is where this recipe stands out from the rest. Instead of using cheddar cheese, combine 1 cup of shredded Parmesan and 1 cup of mayonnaise. Set aside.
Cook your pie crust according to the package instructions and let cool completely. Layer your tomatoes and generously salt and pepper them.
Now layer in your onions and basil leaves. Repeat 2 more layers of each, ensuring you salt and pepper each tomato layer.
Top with your cheese and mayo mixture.
Bake at 350 degrees for 30 minutes. Pairs well with fresh corn and a mixed green salad. Enjoy!
Adapted From: Catherine Ballard Logan
We just returned from a week at the beach. The beauty of living here is that we didn’t feel the need to eat out whatsoever. We simply picked veggies from our garden, brought fresh local shrimp from The Shrimp Lady, and bought some good bread, meats, and fruit. I mean, no place in town could beat the view from the porch anyways….
Every dinner felt like a date night…..
One of my favorite meals that we cooked were these Sliders. Now, these could easily be served as full size sandwiches or even bite size mini biscuits for the perfect brunch treat. Any size, they are absolutely delicious.
Begin by whisking together 1/3C mayonnaise, 1tbl chopped basil, 1.5tsp freshly squeezed lemon juice, 1.5tsp freshly squeezed orange juice + 1tsp orange zest, and 3/4tsp Old Bay seasoning.
Fold in a pound of cooked & chilled fresh shrimp, cut into 1/2 inch pieces (or smaller for smaller servings), 6 crispy crumbled slices of bacon, and 1/4tsp each of salt and pepper.
Prepare your buns by buttering each side and sliding them under the broiler or onto the grill until the edges begin to brown.
Spoon some of your shrimp mixture onto one half and top with fresh basil leaves and garden fresh tomatoes before capping with your top piece of warm buttered bread. OMG.😃
Adapted From: Southern Living
We LOVE eggplant at my house. One of my 2 year old’s favorite things besides Eggplant Parmesan is my Eggplant Lasagna. This low carb meal can be served meatless or with the ground meat of your choice. Essentially the eggplant replaces the pasta, and the flavor goes through the roof!!The easiest way to slice the eggplant is with a mandolin, and I use the largest setting (1/4 inch). (Peel them first!)
Warm a couple tablespoons of EVOO in a large sauce pan over medium heat. Sauté salted eggplant slices for a couple of minutes on each side until they soften. I only do a couple at a time and then place on a paper towel lined plate. Once you finish sautéing all of your eggplant, prepare the sauce of your choice. Construct just like lasagna:
Eggplant Slices ~ Ricotta ~ Sauce ~ Mozzarella ~ Shredded Parmesan ~ Repeat
Finish with a layer of eggplant topped with cheese.😋
Bake uncovered at 400 degrees for about an hour until browned and bubbly.☺️
We grow lots of eggplants. Most of the veggies we use come from our garden during the summer months including the eggplants I use in my freezer meals. So much fun!
Look how beautifully the eggplant slices replace boring ole lasagna noodles.
Fresh from the oven. It’s impossible not to have seconds. 🍆🍆🍆