Tag Archives: buttermilk

Fried Green Tomato Salad

Hands down, one of my favorite appetizers has to be the simple, satisfying and crunchy, Fried Green Tomatoes.  If ever on a menu, this will be what I order and admittedly, judge them off of.

This recipe is southern in origin, and please tell me you love the namesake movie ‘Fried Green Tomatoes (if never seen, run to your tv now), as you WILL enjoy both.  Given it’s long-lasting delicious popularity, is almost unthinkable to skip over such a regional treat.  As I mentioned, this can be eaten as a side, drizzled in ranch, or added to a BLT, burger or into a hearty salad, as you’ll find below.  Simply scrumptious.

The Starting Lineup

Fried Green Tomatoes

  • 4 green tomatoes, sliced 1/4″ thick
  • 2 1/4 cup buttermilk
  • 5 dashes hot sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 cup canola oil

Salad

  • 6 cups spring mix
  • 4 strips bacon, cooked and chopped
  • 1 cup corn
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onion, sliced
  • 2 oz goat cheese, crumbled
  • Buttermilk ranch dressing, homemade best
  • Hot sauce, if desired

In a small mixing bowl, combine the buttermilk and hot sauce.  Add tomato slices and allow to soak for 20 minutes.

Add oil to a skillet over medium-high heat.  In a shallow dish, mix together flour, cornmeal, smoked paprika, salt & pepper.  Once the oil is hot, remove the tomatoes from the buttermilk, shaking off the excess liquid, and dredge each slice liberally in the flour mixture.  Fry for about 2 minutes per side, not to overcrowd the pan.

While frying, toss together the salad.  Top the salad with the freshly fried tomatoes and a drizzle of ranch and hot sauce.  Enjoy!

FriedGreenTomatoSalad

Redneck Ranch

Ok..I love ranch dressing.   Whether it’s on the obvious salad, a french fry dip, tacos, on pizza…a spoon.  You name the food and ranch dressing is likely a great add-on!

However, one day we apparently ate our fridge worth of bottled ranch and I had to come up with something quick to satisfy our need of fried chicken tender dip, and that I did.  

The below ingredients can be altered (of course) to your specifications, but they do make a great ranch substitute (Hidden Valley) with a bit of a fun tang.  That same tang is excellent with fried chicken, on burgers & fries…and yes, even vegetables..

*I took pictures of both the whisking/bowl “technique” or the mason jar “technique”.  I do hope that the word, technique, is more comical than anything.  You either stir or shake people.

The Starting Lineup

  • 1/2 cup mayonaisse
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard (spicy brown would work too)
  • 3 Tbsp of pimiento peppers
  • Juice of 1 lemon
  • Pinch of cayenne pepper
  • Hefty pinch of ground pepper and salt

Optional

  • Mason Jar (to shake..looks great and keeps the dressing fresh)  

Like I mentioned above, this is silly easy.  You combine all of the ingredients into either a bowl or into a mason jar (with lid) and whisk or shake till combine. 

  

  I prefer to then place the dressing into the refridgerator for at least 30-60 minutes to blend the flavors, but if your’e in a hurry, go ahead and dig in!  Enjoy!  

  

Spiced Buttermilk Waffles

What a way to wake up in the morning!  With that apple pie spice fragrance swirling through the air, it’s like your at grandmas house!  Well…not a certain grandma of mine, but someone’s I am sure.  

If you’re slightly strange and do not like warm, comforting spices than you can just omit the apple pie spice altogether, but I don’t recommend it.  Which is why these waffles are perfect for the upcoming holiday season!

The Starting Lineup

  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 tsp apple pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg, seperated
  • 1 cup buttermilk
  • 5 Tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1 Tbsp sugar  

You’ll need three seperate bowls for this as well as a waffle iron, but to begin let’s preheat the oven to 225 degrees.  You want the oven on to help keep the waffles warm as you cook them.  Also, have a baking sheet with a wire rack on top.  The waffles will sit on the rack allowing them to NOT get soggy.  No one likes soggy waffles..

In your first (largest) bowl, combine the flour, cornstarch, baking powder & baking soda, salt and the apple pie spice.  Give it a quick stir with a fork to combine. 


In your next bowl (I use a 2-cup measuring cup), combine the buttermilk, vegetable oil and the egg YOLK.  Whisk together.  *The seperated egg white is added to the 3rd bowl.

In your 3rd bowl, whisk the egg white till it starts to stiffen up a bit.  Then finally whisk in the vanilla extract and Tbsp of sugar to the white.

The buttermilk, oil and yolk….egg white mix behind in metal bowl.


Slowly mix the buttermilk dish into the dry ingredients.  You do NOT have to get all the lumps out.  That would be overmixing and will result in a flat, chewy waffle.  *The same applies with pancake batter 😉

After those to are combined, gently fold in the sugared egg white mix.  This helps add some more “lightness” & “airiness” to the waffle batter. 

Can you see that beautiful apple pie spice in there?? Smells heavenly!


Now start by pouring about 1/2 cup batter into each waffle well and let your machine do its thing.  Mine makes a ‘beep.beep.beep’ sort of sound when its done and I get to take all of the credit for its magical golden browning   abilities!  

 

One by one, lay the finished waffles on the wire racked baking sheet in your preheated oven.  Remember, this keeps them warm with that great outside crust. 

 

Once you’ve (and by *you’ve I mean that genius machine) cooked all of your waffles, serve with butter, warm syrup or a fruit compote!  Happy Breakfast!! 


OPTIONAL: Fruit Compote

  • 2 cups berries, straight from frozen is fine
  • 3 Tbsp water
  • 2 tsp lemon juice
  • 1/4 cup sugar

In a saucepan add in 1 cup of berries, the water, sugar and lemon juice.  Cook on medium heat, stirring occasionally for 10 minutes.  Add in the remaining cup of berries and cook for another 10 minutes, drop heat to low.  Serve over waffles, pancakes or even ice cream!

      
 

 

Chicken & Bacon Cheddar Waffle’wiches

This is a masterpiece. I am not kidding. By now I imagine that most of the country has heard of the delicious meal called “Chicken & Waffles”…Well let me introduce you to its hand-held counterpart, the Chicken Waffle’wich! You get the same flavors, but no fork and knife needed! Plus who could argue that a savory bacon & cheddar buttermilk waffle doesn’t enhance this delight!  

Disclaimer: this recipe made 6 large sandwiches and 3 of us ate every morsel of them in one quick sitting.

The Starting Lineup

Waffle Batter 

 

  • 2 cups flour
  • 1/4 cup light brown sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • Pinch of black pepper & salt
  • 3 eggs, beaten, room temperature
  • 5 Tbsp unsalted butter, melted and cooled
  • 2 cups buttermilk
  • 1 cup cheddar cheese, shredded
  • 6-8 strips bacon, cooked & crumbled, *leave bacon grease in pan

Fried Chicken Cutlets 
 

  • 6 thin sliced chicken breasts
  • 2 cups flour
  • 2 cups buttermilk (chicken should be marinated in this for at least 1 hour)
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt 
  • 1 tsp pepper
  • Oil (canola, peanut) for frying

Garnish

  • Maple Mayo (equal parts real maple syrup and mayonnaise)
  • Red Hot Mayo (equal parts Franks Red Hot Sauce & mayonnaise plus 1/2 tsp garlic powder)
  • Lettuce
  • Tomato

Preheat you waffle iron. *I like to heat it to medium (the 3 out of 5 on my iron). Also preheat your oven to 225 degrees. If you haven’t done so already, place your chicken into a shallow dish and cover with 2 cups buttermilk. Let sit in fridge for at least 1 hour.
Now in a large bowl combine the first 5 dry waffle ingredients, making a bit of a ‘well’ in the center. 
  

Can you kind of see that “well”?

 Add your beaten eggs into that ‘well’ along with the buttermilk and the cooled, melted butter. Stir to combine all of the ingredients, it’s ok if the batter is slightly lumpy. Then gently fold in the cooked & crumbled bacon and the shredded cheddar cheese. 
   The waffle iron should now be hot and ready to go! Pour about 1/4 cup of batter onto each waffle segment. Close and let it do its thing. Once you hear that beep and they’re done, transfer to a wire rack lined baking sheet and keep warm in the oven. *You want them to be on a rack ideally so they do not get soggy. 

Waffles!! I do not know why the lighting is all weird here, but…

 Chicken time!! Take the chicken & buttermilk dish out of the fridge. In another shallow dish, combine the two cups flour along with the spices. Finally, have another wire rack lined baking sheet ready to hold the floured chicken cutlets.
One by one, take a chicken cutlet out of the buttermilk and place into the flour. Lightly coat each side and then put BACK into the buttermilk and then BACK into the flour. Once coated twice, lay the dredged chicken onto the wire rack. Repeat with all cutlets. *Now my hands here were pretty messy, so I unfortunately could not take a picture of this process..I hope you get the idea. 

Coated and ready to fry!

 Now let’s get that pan you cooked the bacon in up to med-high temp, see why you needed to keep that grease! If needed, add a bit of oil to the pan as well, so it comes about an inch up the pan side.  
Place (careful..hot oil!!) the chicken, about two at a time into the pan. I cooked mine about 4-5 minutes on the first side and then 3-4 minutes on the other side. Transfer the cooked chicken to another wire racked baking sheet and into your preheated oven (along with those waffles) to keep warm. 
   Once all is cooked, hot and ready to go it’s assembly time!! By all means, create your own masterpiece here but around my house this is how we do it..
On one waffle slather on the maple mayo, on another waffle slather on the Red Hot mayo. Top the maple mayo-d waffle off with a crunchy chicken cutlet, lettuce & tomato and then the Red Hot mayo-d waffle. Cut in half at an angle and enjoy!!! *You may just need to hold these bad boys together with a wooden skewer, they’re huge! 👌 
 

Savory Pork & Apple Butter Biscuits

What goes better than “pork chops and applesauce”??  *In your finest Peter Brady impersonating Humphrey Bogart voice. ..

Well, I have one for ya!  This is a fun one!  Savory, sweet, inexpensive and comforting!  I like to make these for brunch alongside a fruit salad or even for dinner with some roasted sweet potatoes.

If you’ve never tried Apple Butter, don’t let the name fool you in any way.  It’s inexplainable, but kind of similar to a rich applesauce..fantastic on toast!! (Or any leftover biscuits 😉

…And what goes better than ‘pork chops & applesauce’! 😉

The Starting Lineup

  • 8-12 (tenderized) pork loin cutlets 
  • 1 medium sweet onion, sliced
  • 1 jar Apple Butter
  • 1 cup flour
  • 1 tsp each black pepper, kosher salt & cayenne pepper
  • 2 Tbsp butter
  • 2 Tbsp vegetable oil
  • 1 recipe Buttermilk Biscuits | Railroad Wife, or any store bought biscuits  

With your biscuits finished (or in oven baking if you’re a multitasker..just don’t forget about them!), heat a skillet to medium with your two tbsp of butter. 

 

Next, add in your entire sliced onion.  Drop heat down to low or med-low and occasionally stir these onions until they’re soft and a beautiful brown shade.  This can take a bit of time, but it’s so worth it!!  All the sugars come out and they take on a great ‘sweet’ taste!  *Once these onion slices have started to soften, add in a Tbsp of the Apple Butter..continue cooking till it’s that soft, golden color I spoke of. 

     

While the onions are doing their thing, we’ll coat the cutlets.  In a shallow dish, add together the flour along with the salt, pepper and cayenne.  Mix to combine.  Take each pork loin cutlet and dredge each side in this mix, shake off excess and set aside. 

   
Onions are finally done!  Set them aside in a covered dish to keep warm.  In that same skillet (do not wipe out) add in the vegetable oil.  Heat to medium high.

Place the cutlets into the hot sweet onion flavored/butter/oil bath and cook for about 1-2 minutes each side.  *Remember, mine are tenderized and thin cut, so they cook FAST!  If you chose a thicker cut, please cook accordingly. 

   Woohoo!!  Assembly time!  Halve each one of your glorious biscuits and slather on some of that Apple Butter on each side.  Next, place on your fried pork loin topped with some of those caramelized onions.  Cap off with the top of your biscuit and devour..you can’t eat just one! 
 

Southern Fried Chicken Salad Sandwiches 

Fried chicken…I’d like you to meet the ‘salad sandwich’.  These two should have been more commonly acquainted yeaarrsss ago.

Ok, I live in the south where it is NOT uncommon to have leftover fried chicken in the fridge.  It just so happens to be my oldest sons most favorite’st food in the whole wide world to boot!  However, I realize that not everyone is like us.  You may want to consider that a good thing…so here is a…

*CHEAT: ok here’s a quick cheat if you have no fried chicken on hand. In your grocers freezer section by some Tyson brand crunchy chicken tenders and cook on a rack/baking sheet according to package directions…maybe even a minute or two longer for extra crunch. Cool and chop up!

Hell, even run up to Chicken Express or KFC for an order! No one will be the wiser 😉 

The Starting Lineup

  • 3-4 cups fried chicken, rough chopped
  • 1/2 cup mayonnaise 
  • 1/2 cup buttermilk
  • 1/4 cup creole mustard
  • 1 tsp black pepper
  • 1 tsp cayenne pepper 
  • 1/2 tsp kosher salt
  • 2 stalks celery, chopped
  • 1/3 cup red onion, diced
  • 1/3 cup green onion, diced
  • 1/4 cup fresh parsley (italian flat leaf)
  • 3 rounded Tbsps of diced pimientos 
  • Juice of 1 lemon
  • Pecans (optional)  

We’ll first start by chopping and dicing our vegetables, which will add great crunch to our chicken salad!  I always try to cut the veggies (with every meal) in uniform size.  Looks better, cooks evenly and ‘eats’ better 😉.  I promise.

Next, is that leftover cold fried chicken!!  Tear off the meat (crunchy outside too) and roughly chop up.  I like these in good 1″ pieces, if not a tad bigger.  White meat, dark meat or both!!

On to the tangy and creamy sauce!  In a large bowl, combine the mayo, buttermilk, mustard, pimientos, salt & pepper, cayenne pepper and fresh lemon juice.  Wisk together.

^^This combo makes for the BEST scratch salad dressing!^^

Now the easy part…add in the cut veggies and your cut up fried chicken.  With a rubber spatula, toss to combine.
I didn’t get a picture of this part.  My apologies…  I’m fairly certain it was because I kept eating spoonfuls out of the bowl before I could make a sandwich out of it!  😜😁😜

Now, we just cover that bowl up with Saran Wrap and place in the refrigerator for 20-30 minutes.  Patience IS a virtue…or so I’ve heard.

When it’s just about that time, assemble any garnishes you enjoy on your sandwich and slice your bread of choice.

Today, I chose a simple leafy lettuce and sliced tomato to go along with some croissants from our bakery.  Bliss.

Buttermilk Biscuits

I have tried A LOT of biscuit recipes in my life and most turn out just ok.  Well this recipe I stumbled across is 3 for 3.  Like I’m really impressed!  Also, I really like the word ‘buttermilk’ for some reason, so that’s a plus too ;). *I recommend using a food processor if possible.  It helps to prepare this super fast, so your hands don’t get the butter warm, resulting in better fluffier biscuits!

The Starting Lineup

  • 2 cups flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp baking powder, aluminum free
  • 1 cup buttermilk 
  • 6 Tbsp unsalted butter, very cold  

Preheat your oven to 450 degrees.  This seemed high to me, but it works.  So do it.  Have a nonstick baking sheet ready or a 9×13 lightly sprayed.

Next, in a bowl or your food processer, combine the dry ingredients together (flour, baking soda, salt & baking powder). 

 After you’ve added in your dry ingredients, place in your VERY cold butter.  I like to place a stick in the freezer actually for about 20 minutes before I need it.  Really gets it cold and easier to cut before I toss it in the food processor. 

 Pulse these ingredients together till it resembles a coarse meal. 

 Finally, pour your buttermilk into the dry mix and pulse to just mixed together, about 30-60 seconds.  The dough will be rather sticky and that’s ok. 

 

Lightly flour your counter top, your hands and your biscuit cutter.  I like to just use a juice glass I have.  I flour the rim and it makes the perfect size!  

So now get that sticky dough onto your floured surface and with your FINGERS, gently press out into about a 1″ layer.  Do not use a rolling pin, it will toughen up the dough.  No Bueno. 

 With your biscuit cutter or upside down juice glass, cut out your biscuits and place on your baking sheet.  I prefer mine to touch, softer biscuit.  However, if you like yours with a browner, crustier edge all around, place about 1″ apart. 

 Last step before eating, place these bad boys in the oven for 10-12 minutes.  Be careful not to overtake.  The tops should just be browned.  Remove and lay a tea towel over them to keep warm before grub time! 

 

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