Fried Cucumbers!


I have had so many cucumbers this year, so I am using them in every way possible.  I mean there are only so many salads you can eat!    It has been said we will bread and fry anything in the south and it will be good!!!  That's almost the truth!!!   Why not fried cucumbers then?   We fry squash, okra, green tomatoes, pickles, why not cucumbers?    They are delicious!!!   If you have never tried them, they are less tart than fried green tomatoes and lighter in flavor than squash, but they are yummy!! ! 

4-5 medium size cucumbers
2 cups buttermilk
1 cup cornmeal
1 cup flour (self rising or plain, doesn't matter)
1 tsp. salt
1/2 tsp. black pepper
Cajun seasoning (I use Tony Chachere's) optional
oil for frying

Slice the cucumbers, unpeeled, in about 1/4 inch slices.  Pour buttermilk over them and let them stand a few minutes.   Mix the cornmeal, flour, salt and pepper.   Dredge the slices of cucumber in the mixture until well coated.  

Heat the deep fryer or about 2-3 inches of oil in a deep pan to 350 degrees.  Carefully drop the cucumber slices into the fryer in batches.  You will probably have 2 to 3 batches depending on the size of the fryer.  Let them cook for about 5 minutes or until golden brown.  Flip them over once to be sure they brown on both sides. 

 Remove to a paper towel lined plate.  I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately.  They are best when right out of the fryer!

These are so good dipped in Mississippi Comeback Sauce!!!

Mexican Lasagna!!!

I love any type of Mexican cuisine, so this recipe was definitely a winner for me!!!  Surprisingly, my picky eaters also loved it!   This is a good recipe for feeding  a crowd, because it makes a lot and it's also great that you can assemble it all a day ahead of time!!!    This one can also be adapted to the tastes of your family.   I just let everyone garnish their own serving with the toppings they enjoy!!!  

Here is what you will need:

1 1/2 to 2 lbs. ground chuck or ground beef
1 medium sweet onion, diced
1 (1 oz.) pkg. taco seasoning mix
1 cup water
1/2 tsp. salt
1/2 tsp. black pepper
1  (10 oz.) can Rotel
2  (10 oz.) cans enchilada sauce
9 large burrito size flour tortillas
2 cups frozen corn 
3 cups Monterey Jack cheese, shredded
3 cups cheddar cheese, shredded

sour cream
sliced ripe olives
sliced green olives
sliced green onions
diced tomatoes
jalapeno pepper rings
chopped cilantro

Brown the ground chuck with the diced onion in a large skillet.  Drain any excess grease.  Add the taco seasoning and water, stir to blend.  Add salt, pepper, Rotel tomatoes, and corn.  Bring to a boil and then turn down to simmer.  This doesn't need to cook long, because you will be baking it.

Spray a 9" x 13 " baking dish with nonstick spray.  Spread 1/2 can of the enchilada sauce on the bottom of the pan.  Lay 3 of the flour tortillas over the sauce. They will overlap and that is fine.  Spread  1 cup of each cheese over all and then 1/3 of the meat sauce.

Continue building the layers as you would for lasagna until all of the ingredients are used. 

 On the last layer finish the top with 1 cup each of the cheeses!    Place uncovered in a preheated 375 degree oven.    Bake for 25 -30 minutes.  

The cheese should be browned and bubbly!!!

Cut it in squares and set out the garnishes so everyone can top their own with what they like!!!  This is always a big hit when I serve it!!!  

Lemon Brownies!


As I have said before,  I love anything lemon and especially lemon desserts!!!  Therefore, a  "Lemon Brownie" sounded really yummy to me and it really is a great concept!!!  These are the perfect combination of tart and sweet and they disappeared fast at our house!!!    They are super easy to make and are made 100% from scratch!!!   We loved them!!!

Here is what you will need:

1 cup butter, softened to room temperature
2 cups sugar
4 large eggs
3 Tbs. lemon juice
1 Tbs. lemon zest
2 cups self rising flour***
1 tsp. vanilla

***you can use all purpose flour, just add 1 tsp. baking powder and 1/2 tsp. salt

2 cups confectioner's sugar
3 Tbs. lemon juice
1 Tbs. lemon zest

Preheat oven to 350 degrees. 

In a large mixing bowl, with an electric mixer, cream the butter and sugar together.  Add eggs and beat until combined.  Add the lemon juice, lemon zest, flour and vanilla.  Beat until just incorporated.  You need about 4-5 nice size fresh lemons total for the brownies and the glaze!  

Spray a 9" x 13" baking dish liberally  with nonstick baking spray!   Spread the batter evenly in the pan.

Place in the preheated 350 degree oven and bake for 25 -27 minutes.  Don't over bake!   Allow to cool completely.

In a bowl whisk together the confectioner's sugar, lemon juice and lemon zest to make a glaze!!!  Pour over the cooled brownies and spread evenly.   Allow to sit and set up a little for a couple of hours.

Cut in squares and serve!!!  

These are so yummy!!!