Page 19 - Florida Sentinel 4-5-19

Recipes
FRESH GARDEN SALSA
SOUTHERN FRIED GREEN TOMATOES
Ingredients:
• 2 medium-sized green toma- toes
• 1 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon black pepper • 1⁄4 teaspoon dried basil
• 1 cup buttermilk
• 1 egg
• 1 cup seasoned bread crumbs
(panko or crushed croutons)
• 1 cup all-purpose flour (add a bit of dried basil, salt & garlic powder to this)
• 11⁄4 cup yellow cornmeal
Directions:
1) Slice tomatoes into 1⁄4- 1/2 inch slices. Place tomatoes on several layers of paper towels.
2) Mix together salt, sugar, black pepper & basil in a small bowl. Sprinkle tomatoes generously with spice mixture and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
3) Meanwhile, in one bowl, add the flour. In another bowl mix together the buttermilk and egg. In the last bowl, mix together the bread crumbs and yellow cornmeal.
4) Start by dipping the tomatoes slices into the flour on both sides and shaking off the excess flour. Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
5) Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly. Let tomatoes sit for about 5 min- utes to allow the coating to set.
6) Heat oil in a skillet until hot. Place tomatoes into the skillet, without crowding the pan. Fry each side for about 4-5 minutes until golden brown. Place on a cooling rack with paper towels below to absorb the excess oil that drips off. Serve hot.
On April 6th celebrate Fresh Tomato Day! Tomatoes are one of the healthiest foods you can eat. They are packed with plenty of wonderful vitamins and minerals that we all need. Tomatoes are known to help prevent diseases such as heart disease and high blood pressure. The lycopene and vitamins found in tomatoes are also known to help prevent many types of cancer. What a wonderful healthy food!
GARLIC TOMATO BASIL CHICKEN
Ingredients:
• 4 chicken breasts fillets, skin- less and boneless
• Salt and pepper, to season
• 1/2 teaspoon garlic powder
• 1 tablespoon butter, divided
• 1 tablespoon olive oil, divided
• 2cupsgrapetomatoes,halved
• 1/4 cup fresh basil, shredded
• 1 1/2 tablespoons minced garlic or 6 large cloves of garlic
Directions:
1) Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder.
2) Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through.
3) Heat remaining butter and oil in the pan. Fry garlic until fra- grant. Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil.
4) Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken.
Ingredients:
• 3 cups chopped tomatoes
• 1⁄2 cup chopped sweet (green, red or yellow) pepper
• 1 cup chopped onion
• 1/3 cup minced cilantro
• 3 cloves minced garlic
• 2 tablespoons lime juice
• 4 teaspoons of chopped jalapeno pepper
• Salt and Pepper (to taste)
Directions:
1) Rinse and clean off all picked vegetables.
2) Dice and chop all vegetables as noted in the ingredients.
3) Put everything except the toma- toes into a food processor to chop a little further.
4) Then add the tomatoes and “pulse” until the mixture is the tex- ture you like.
FRIDAY, APRIL 5, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B