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Hey y’all good morning to you i feel like i better pull come weeds or they will take over the world @priesterspecans priesterspecanes by cooking with brenda ganttfacebook
Hey, y’all. Good morning to you. I feel like I better pull come weeds or they will take over the
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Fried Green Tomatoes | Today I'm going to teach y'all how to make fried green tomatoes in my own special way! And y'all keep asking about my soap so I told you a little about... | By Cooking with Brenda Gantt | Good morning Facebook friends. How are y'all? Listen. I went to town this morning and I went to a market and they got green tomatoes in there so I want to show y'all what I got. I got me some green tomatoes right here and I fixed to fry me one. Now I've shown y'all before how to fry good green tomatoes. But today I'm going to do it again because I'm cooking them anyway and you might as well watch me. Let me turn my grease on over here so it can be kind of a little bit on the warm side. But anyway I want to tell you what we're going to do tomorrow. I had a friend a Facebook friend in California that sent me these beautiful avocados. She sent me eight. But last night Hannah and I got together and we made a a salad out of these beautiful things. And it was so good. And we ate it with the chips. And I ate some more today for lunch. But anyway these were the ones that weren't as ripe. And so I think by tomorrow they will be ripe enough and I am going to make us some and I'll try to remember so that y'all could be with me and we'll make us more. Now the last time I made it y'all said oh I don't like avocados. But let me tell you these things are good for ya. They've got good oil in it and I wish I could grow me an avocado tree. You can take that big old giant seed out. They say let it dry out and then you can grow you one but I've never had one but maybe I can learn to but I got me some cilantro today. I got me a lime and I've got a red tomatoes we're going to put in it so that'll be for tomorrow. But today we are just going to fry us a beautiful green tomatoes. And I'm just going to fry one of them. Uh so come over here and let's give him a good washing. Cuz I don't know who's been touching this in this market but we're going to give it a good little washing here. We're going to come over here to my chopping block and I'm going to show y'all. Well I'll just turn this thing around. It probably easier than running you around every which way. Uh I'm going to come over here to my chopping block and what you need to do when you're doing a tomato. Don't cut it in circles. That is a strictly a no no. You're just too far away from me. I like to be right up on you. Get over here with me. Get over here with me girl. Alright. Let me get you back there and I'll be right here. You can see. Anyway, when you're doing a tomato y'all. Cut it in cubes. It absorbs less grease. It's quicker and it's healthier. So just cut your tomatoes in half and then cut like this. And we're going to cut it in some cubes. Like we were kind of kind of going to do potato salad or something like that. Okay? Alright. So now I'm just going to cut some little cubes off of it. And you don't peel it. You just leave it just like this. I love that movie Fried Green Tomatoes, don't y'all? I love that movie. I could watch it a half a dozen times. I could really relate with that. I love that movie. Anyway, I like to waited too long to this one's trying to turn right on me in it. I should have gotten one a little greener but this will have a good acidy flavor and it'll be so good. This'll be just enough for me. One of em. Now, when you're frying something, when you're deep fat frying like I do, I deep fat fry everything. I've got a deep skillet right here. I've got it halfway full of oil right here. And then when I do that I I can save my oil and just keep frying. Whatever the summer gardens are coming in so y'all fry whatever you want to. Alright what what you do is you put these green tomatoes in your pan right here. We're going to salt it, pepper it, buttermilk it. And then we're going to put some whitelily self-rising cornmeal all over it. And just a scoop of whitelily flour. It doesn't matter if it's plain or self-rising with that. So you got that. So now we're going to salt and pepper it. Let me get us some salt and pepper out. We're going to put a little little salt. Just a little bit. Don't want too much. We want to be healthy. And we're going to put a little pepper. And we're going to put a little buttermilk. Now you're asking me why do you use buttermilk Miss Brenda? Well this is why you use it. Because when you put this buttermilk on there it's going to give a it's going to coat it. And so when it coats it it makes your it makes your cornmeal and everything stick to it better. So, I put what I put in here was about two or three tablespoons or less. Just enough to get it wet. It's all you want. Alright, come over here to our flour and our cornmeal and we're going to put some cornmeal. Let me get my half of scoops gone. I'll just get a scoop. I wonder where my scoop is. Put a little cornmeal on it. You can always add cornmeal if you need to, okay? Add a little cornmeal and we're going to add just a scoop of flour. Maybe what is that? Like a tablespoon. Two tablespoons. Something like that. And we're going to toss it in there, okay? We're just going to toss it This is so quick and easy. Now y'all you can do your yellow squash this way. Your zucchini. That's really good like this. My grease is just not hot yet but we'll it'll be hot in a minute. We're going to fry this up. I wish y'all were here to eat a good fried green tomatoes with me. You would love it. Alright, there we go. Let's go over here and wash your hands. Let me get you back over this way. Y'all got to stay with me today. You got to stay with me, honey. Alright, here we go. Anyway, Y'all been asking me what kind of soap this is over here. Well, it's about gone. It is a an Amish soap. A bunch of bars come in the bag. And I like it because it smells like soap. I mean I have sensitive skin. So I don't want anything with perfume and all that kind of stuff in it. I just I need just plain old plain old soap. So anyway it smells like the you remember when y'all were little here's what my granny did. And y'all this is nuts. But this what she did. She had a big old galvanized tub. And she fill it with water out of the well and sit it in the sunniest spot in the backyard. And she let it sit there all day. And then that afternoon whichever grandchild was the cleanest got to get in the tub first and bathe off. She had a little bar of soap sitting there in an old saucer. I think was it a saucer? And you'd bathe off with that soap and she had a towel out there and you dry off and everybody used the same towel. They used the same soap. They used the same water. And then she had a nail on an old pole out there. And when you finished bathing you'd hang that on that pole. And the next child would get in. Now when you finished her bath you had to come Um back on the porch. She couldn't get out anymore that day. That was it. And then right before bedtime she'd say go wash your feet. And so we'd have to get a rag and wipe our feet off. She wouldn't let us get in the bed if we'd been running around on the porch. But anyway that's how we bathe. Um that about gone all that soap. Let me look down here. Here's here it is. Quality handmade bar soap. And it says Amish Farms on it. Anyway you got you got five big old bars in there. I'm going to put me another one out. They come in each different colors. I think oh jeez the people. I just put it out over here. It's a it's a fat bar. And it smells just like soap. You know when God and here's here's hey here here it is right here. But I will say this. I don't know how for y'all to order it. I'll have to get Walt to do that. Put you a link on there. If you want to get you some. Um oh but anyway let me get you back over here. I think our grease is getting pretty hot y'all. It looks like it is anyway. We're going to have some fried green tomatoes right here. Alright. Yeah, I kind of look at mine sideways and I'll put one of em in there just to test it. Ooh yes. It is ready honey. Let me get me out of plate. Anyway, God gave us five senses. And did y'all know, I don't know if you know this or not, but your sense of smell is the strongest sense that you have. Uh, when a baby is born, they they smell their mama. They animals do it, humans do it. It's just, it's just an instinctive thing that God gave us. And this soap reminds me of when I was a little girl at my granny's house. I mean y'all know it's true. Y'all know things that you can smell when you were little. Now y'all know not to turn or stir your okra or anything else you're frying. Very often. Just barely barely barely scoot it around. And the reason for that is this. You will knock all the crispy crunchy off of it y'all. You don't want to do that. Just barely touch it down. And by the way, I didn't always get to bathe first either because I was not always the cleanest grandchild. See how quick that was. Now, if you had been slicing that in round circles, y'all, if you had done that, you would been standing in this stove for half a day trying to get everybody a couple of circles and by the time you got all of em done, the first ones you did would be all soggy. Now, if I'm lying, I'm dying. Y'all know that's true. I'm going to move this off my eye now and then I'll talk to you. Anyway, so when you're frying your fried green tomatoes, don't you look how beautiful this is? Let me turn my eye. There we go. Look at that. Ain't that pretty? That's gorgeous, isn't it? And so all you need is to cut up your tomatoes in cubes. Or you can cut up your eggplants in cubes. Or your yellow squash. Or your zucchini. And and or your mushrooms. Fresh mushrooms. Put salt, pepper, a shake of buttermilk up. Put a little whole buttermilk on it if you can find it. Put some self-rising whitelily cornmeal around on it and just a scoop of whitelily flour either kind whitelily flour and that makes that crust stick on there see and then it the taste is incredible. I don't know if it's cool enough to eat but I'm going to try. Good. Good. Good. Crunchy. Crunchy. Crunchy. Acidy. Fried green tomatoes. So good. I was talking to Walt this afternoon before I post this. He can put a link on that soap. Oh, look at this eye. See that? On that. I've been out in the yard again working. I'm not going to quit if I turn red all over. I I love to play in the dirt. Y'all I hope you have a good day. All things work together for good. For those that love the Lord. That doesn't mean we're not going to have bad things. But everything's going to work together. And everything will be alright in the end. So lift yourself up. Know that the Lord loves you. That he died for you. He loves you. Just call his name. Jesus. Love y'all. Bye bye.
Vegetables
Fried Rice brendaganttbook.com 833-839-6871 | By Cooking with Brenda Gantt | Good morning, Facebook. Oh, afternoon. It's afternoon. It's good to see y'all and I have been on in forever and I've been really busy but um going to the dentist, got a little spot on my mouth right here where I had uh the the head of dead and then I must have bitten it herself that I don't know what happened but anyway, got a little poison on my neck where I've been working out in the yard. So, you know what? I have been a busy girl but anyway, today, I'm gonna do some fried rice. I love fried rice and I think y'all gonna like it too. So, I'm gonna over here and I'm gonna get me uh my rice out and I've got brown rice that I'm using but you can use white rice if you want to. I'm gonna not make much. So, I'm just gonna get like a half a cup of rice Um that's how I'm gonna put it and that'll be pretty. And I'm gonna put it in my black skillet right here. Um we're gonna go down like that so y'all can see good. Did you see I got my haircut? Look, I got this little bitty short ponytail. But it's fluffy. Somebody said, Britney, go get your haircut. I said, it's just hair. It grows back out. It's just hair. And uh so, anyway, when I went to get my haircut, I told him I said, hey, y'all. I said, make sure you leave it long enough for a ponytail cuz I'm always cooking. So, I need I need a ponytail. So, I'm gonna take this oil. Just any kind of oil will do a vegetable oil and I'm gonna put me a little bit in my skillet. That looks about like couple of tablespoons. You don't want much. You're fixed to fry the rice. So, you put it down like that and in a minute, I'm gonna turn it on but before I do that, I'm gonna cut up my onion that's gonna be in it. And y'all can stay with me while I do that. I'm gonna cut up one onion and I'm going to uh put it in after the rice is fried. My whole family is always like fried uh rice. Now, this got a little rotten spot in the middle so I'm gonna have to cut that out. It was the last onion I had too. I don't even have another one. So, let me get that out of there. There we go. This will give enough for flavor. When you have fried rice like this, um because I'm gonna put a little meat in mine, you don't really have to have anything else in it. I mean, you know, like a salad or anything cuz this is gonna have rice and meat in it and so, and and a little vegetable. So, I've got my onion. I'm just gonna cut it in some little QBs. Real quickly but anyway, um it rained here today. And while y'all weren't with me, I went and bought me a few little plants to plant. I bought some uh cherokee purple tomatoes. I don't know if y'all have ever heard of those but they're an old tiny tomato. Now, they are not pretty as far as their shape. You know, they're not beautifully round and pretty. They are kind of a dark purply red and they're about medium size and they're very very acidty. Now, that is what the that's the kind of tomato that I like, alright? There's just some onion. When we get ready for that, we'll do that. That out and have it ready but anyway, they're called cherokee purple and they're um they're really, I love em. They're really good to me but um bought that and I bought, I planted a few um zucchini and a few yellow squash, straight yellow squash. So, I did that but somebody, two different people have sent me multiplying onions and thank y'all so much. Um I've got one of them already in the ground growing and the other one is on its way. It's rained today so I couldn't plant it and I just got em. So, I'm going to uh do that later. Alright, now I'm cutting up. I have a smoked leg sausage right here and I'm not go, I'm just gonna cut it little circles. It's all I wanna do. And I don't wanna cut much. Like I say, I'm making a small little pot. You can make it however you want to. You don't even have to have a sausage in it but I like a little sausage in mine. And I'll show you how we're gonna do this thing. I've got my eye on over there so my dress will get hot. You don't want too much of that in it either. You surely don't. Okay. So, we've got our onion cut up. We've got a few little bit of smoked leg sausage and we've got us some rice, half a cup of rice. So, I'm gonna come over here to my skillet and I'm going to put my put it down where y'all can see good. Now, Imma put my rice in this little bit of oil which is probably a couple of tablespoons is all. You don't want much in there and you pour your rice in that oil. It could be white rice or brown rice, whatever you want. Does that help you to see any better? I'm gonna get me out some garlic and I'm going to get me out some paprika if I can find it. I know it's up here somewhere. There it is. So, that's what that's the the herbs I'm gonna put in it. I'm gonna put paprika and garlic and I'm gonna find me a spatula and I got it turned on high and what you're gonna see is you're gonna see your rice kinda start um it'll start kinda um popping I guess you'd say a little bit. It'll just you'll hear this noise with it. I'm gonna get it down here. I'm gonna get you down here where you can hear this puppy. Did you did you hear it? Alright. So, it's frying. And you just keep it stirred a little bit. It's some of it's actually trying to pop out of the skin You hear it? And as it's popping, it looks kinda like um what's that cereal that used to be snap cracker pop? Well, that's what it looks like. It's turning kinda white. Um let me get, let me turn this just like this so you can see it. See how the, it's turning kind of this little like that one right there. See how white it is? I'm gonna turn my eye down just a little bit. I'm having to kinda stir it to make sure that everything gets on the bottom of the skillet. So, you can see the fried rice. This is a meal in itself y'all. It really is. Alright, it's doing real good. Okay and something else I want to say too. Um talking about my cookbook. Somebody said, Brenda's just mentioning her cookbook too much. Well, let me tell y'all something. Since the last time that I've been on here, I've gotten a bunch, a bunch of new fall Well, they don't even know about the cookbook. They have no idea about this cookbook. Alright. Now, I'm gonna put in our um sausage. See how it's getting kinda browning and you can tell it's all popped up. See that? Now, I'm gonna put in my sausage. And I'm gonna put in my onions. And I'm gonna stir that up around a little bit. Anyway, I've got a lots of uh new followers since I've since I've first announced about my cookbook. Well, they they don't have a clue that I've even got a cookbook. So, I gotta mention it. I gotta give them their phone, a phone number, or a way to get it. I mean, y'all see you've always won. Now, I've done one. So, we wanna make sure that everybody knows about it and to get one for Christmas. Alright? Now, then, that that's kinda hot but not bad. So, now, I'm gonna put in the secret ingredients. One can of diced tomatoes. And a little bit of water I'm gonna go get in the water. Okay, I'm gonna put in a half a cup of water. Probably got steam all over the camera. Y'all can't even see, can you? Now, I'm gonna turn it down to about four and I'm gonna let it cook until the onions and the meat are really done and tender and when they are, it's ready to eat. So, what I'm gonna do now is I'm fixed to put me some spices in it. And I'm going to put some garlic powder, not salt but powder. And I'm going to put some paprika. This really makes it taste kind of Italiany or New Orleansy. How would you say that? Hey, listen y'all. Please share me. Uh with your friends and if you got somebody that uh maybe doesn't know about me yet, I'd love for them to tune in and cook with me. See what I'm saying here. You can't really put too much of the paprika. You can put too much garlic but you can't put too much paprika. I'm gonna turn it up a little bit. When that rice gets tender and your meat gets done and tender, it's ready to eat and just keep adding just a little bit of water at a time. You want it to be kinda moist but not soupy. So, you'll just have to kinda judge that on your own. I mean, you may have a big family and you wanna do a whole cup of raw us. Instead of this half a cup that I'm doing. So, that's how you, how you make it right there. And in a little bit, uh I'm going to taste it and in a little bit, if it feels like that it needs a dash of salt or two, I'm gonna put it. Or if it seems like it needs more paprika cuz I like a lot of paprika in mine. It really gives it a wonderful flavor. But anyway, that is how you do fried rice and I'm gonna put uh you can have any kind of bread that you wanna eat with it and I know you don't have anything green but that'll be alright too. But anyway, um my cookbook's coming along. Everything's doing going good right on schedule and so um I'm glad about that and for you people that don't have yours yet, well, go ahead and get it ordered but I do want you to share this this recipe because there's lots of people who would like to know how to cook fried rice and and it's such a economical type supper for your whole family. And so y'all just cook you some fried rice and everything will be good. I hope that the lord has blessed you this week and that things have been good for you and I've been reading my little uh cards that y'all you sent and uh they're uplifting and I thank you for those that thank you for all y'all that do for me. I pray that you'll be blessed this week and that um you will love god and that he will just love you back. Y'all have a great night and let me let you just see one more of this little stuff cuz it's gonna have to cook a while. You know, for everything to get tender but you could see, I'm gonna add a little bit more water in just a little bit cuz that rice is absorbing. So, of the water that's in it. Anyway and that'll that'll that'll be right. But anyway, it's gonna be good y'all. Talk to you later. Buh bye.
Brenda Gandtt Recipes
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Fruit Flies — they are driving me crazy !! I’m fixing to catch those tiny bugs. I have mosquito catchers too. It really holds mosquitoes at bay around... | By Cooking with Brenda GanttFacebook
Brenda Gantt Recipes
