The movie “Fried Green Tomatoes” has always been a favorite of mine. I remember how much I wanted to taste those fried green tomatoes Idgie made in her restaurant. It’s only right that I share my version of this southern classic with you.
It’s important to grab firm tomatoes. That guarantees freshness and prevents the tomatoes from being too mushy after frying. Green tomatoes are tart. I like to add a bit of granulated sugar to reduce that tang.
To ensure that the breading sticks to the tomatoes, we have to salt the slices and place them on paper towels. Allow them to rest. You’ll see all of that water soak onto the paper towels. This will give us crispier fried green tomatoes.
My family loves this one, particular restaurant. Me, not so much. But, the chicken tender thingy’s aren’t so bad. I appreciate that the chicken is thin and tendon less. The honey chipotle sauce is great, too. But, I’ve always wondered what they would taste like with sweet chili sauce. So, I had to find out. And, well, you’re welcome.
Potato wedges are so unappreciated. They are really a bomb side dish! And they are too easy to make. My recipe tastes exactly like the ones my family gets from a local restaurant. They are baked, but you wouldn’t believe it by taste alone. I’ll show you how I make crispy potato wedges in your oven!
For years, I was afraid to even look at the macaroni salad I saw in deli’s and on buffet spreads. I honestly don’t remember when I actually decided to give it a try. But, I’m so glad I did! It’s amazing! I chuckled while developing this recipe. Because I never imagined I’d eat this stuff let alone create a whole recipe for it. But, hey, here we are.
Fresh is definitely best when it comes to salads. Pick the best bell peppers and herbs you can find for this one. Your taste buds will thank you. I also use quality mayonnaise as well.
Guacamole is my favorite dip ever! I love the simplicity of it. You have to use the freshest ingredients to ensure that the taste is right. I learned the process from a local restaurant and I wanted to share it with my Cookies.
To stay as authentic as possible, I use a molcajete for this recipe. It’s a mortar and pestle. This renders the most flavor into your guacamole. It’s the absolute best tool to use to grind up spices and ingredients. I highly recommend incorporating this into your kitchen equipment.
When choosing avocados for your guacamole, make sure that it’s ripe. Give a gentle squeeze. If it gives a bit, it’s ready to use. Ripe avocados have a creamy flesh which are delightful in this recipe.
I prefer a chunky textured guacamole. So, I use the pestle to mash the avocados instead of grinding it up into a paste. But, the consistency is totally up to you. Make it as chunky or as creamy as you desire.
Watery guacamole is a huge no-no! Be sure to seed and pat the tomatoes dry before dicing and adding them to the mix. Be sure to check out my method in the tutorial.
Hey my Cookies! I have some exciting news to share. I am a 2021 Brand Ambassador for Reynolds Wrap® Foil and I am thrilled! Why? For years, Reynolds Wrap® has been the only foilof its kind that my family has used and trusted. You know how much I love simple cooking and easy cleanup after prepping food. Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze! It’s also super durable and safe to use with heavier foods without worrying about it breaking or tearing. This makes Reynolds Wrap® Heavy Duty Foil perfect for cooking my Garlic Butter Steak Tips and Potato Packets recipe!
My local butcher shop has these amazing filet tips that are perfect for this recipe. If you can’t find that specific cut of beef, no worries. Just use sirloin steak or beef tenderloin. The size of the cuts of beef will vary:
For well done steak: Cut the steak into 2 inch pieces.
For medium steak: Cut the steak into 3-4 inch pieces.
For rare steak: Cut the steak into 5-6 inch pieces
I prefer to use buttery, Yukon gold potatoes. They pair perfectly with the meat and garlic. Chop them into quarters for even cooking. Don’t even bother peeling off the skin. There’s a lot of flavor there!
You’ll also want to parboil the potatoes. This will ensure that they cook on cue with the steaks. Just a quick 4-5 minute boil in salted water will do.
Let’s Talk Seasoning:
You know how I feel about flavor! We need it. I believe that placing onions and bell peppers at the bottom of our foil packs will render the best flavor! When heated, the aroma from the veggies will release into the meat and potatoes. Flavor overload! Use any color of bell peppers you’d like. I love using green and red bell peppers for this recipe.
Grill or Bake:
For this recipe, I always opt to grill my Garlic Butter Steak Tips and Potato Packets. There’s just something about that charcoal flavor on my steak that makes me drool! However, an oven will work as well. Reynolds Wrap® Heavy Duty Foil is high quality and is safe to use in an oven or on the grill. So, the choice of cooking method is all yours!
I prefer a little char to my steaks. So, during the last 4-5 minutes of grilling, I leave the pack open at the top to crisp up the edges of the steak tips a bit. Warning: the smell will make you want to eat them immediately! Don’t do it. Be patient.
When handling your l packets, please use care. They will be extremely hot to touch. Use tongs or heat resistant gloves to remove them from the grill or oven. Use caution when opening the packets, too. There will be lots of heat and steam released. Keep your face and skin away for protection.
Easy and flavorful steak and potatoes packet recipe made using durable Reynolds Wrap® Heavy Duty Foil. These packs can be prepared on a grill or in the oven. Cleanup is a breeze!
2lbsfilet tipstop sirloin, or beef tenderloin (cut into desired-sized pieces; see notes above)
1lbYukon gold potatoesquartered
1bell pepperthinly sliced
1TBSHerbes de Provence seasoning
Kosher salt and cracked black pepper to taste
Reynolds Wrap® Heavy Duty Foil
Cut the steak into the desired serving size.
Toss the steak in the Worcestershire sauce.
Set aside and allow it to come to room temperature.
Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
Drain the potatoes and set aside to cool.
Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
Season the steak and potatoes with kosher salt and cracked black pepper to taste.
In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
Separate the steak and potatoes into two servings
Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
Bring up the long sides of the foil, so the ends meet over the food.
Double fold the ends, leaving room for heat to circulate inside.
Double fold the two short ends to seal the packet.
To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.
Place the steak and potato packets on a hot grill for 10 minutes.
Carefully open the packet and check the level of doneness using a meat thermometer. Also pierce the potatoes to check tenderness.
If the steak and potatoes are tender and cooked to your liking, carefully slide the packets off the grill using tongs. If not, reseal them and continue grilling until cooked to your liking. OPTIONAL: For more charred steak and potatoes, leave the packet open at the top and continue grilling.
When steak and potatoes are grilled to your liking, remove the packets and allow them to rest closed for 10 minutes before serving.
Preheat oven to 450°F.
Bake the packets on a shallow baking sheet.
Bake the packets for 15-20 minutes before carefully checking doneness.
When the steak and potatoes are cooked to your liking, carefully remove the packets from the grill and allow them to rest closed for 10 minutes before serving.
Notes: Handle packs will caution! Steam and juices will be very hot. Carefully open the packets away from your face to release the steam after cooking and before serving.
So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!
I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints.
Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.
Spice it Up
This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!
This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too.
Throw that Old A** Oil Away!
Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win.
Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true.
Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace.