Air Fried Green Cherry Tomatoes

 Here it is August....tomato season....If your garden is anything like mine you have lots of varying  ripeness on those tomato plants. I LOVE fried green tomatoes and while I was picking my ripe cherry toms I started thinking about my fried pickle recipe.....so here we go!!

12 oz green cherry tomatoes (about 30) sliced in half

3/4 cup milk

2 eggs

1/2 cup flour

1 tsp paprika(smoked if you have it!)

1/2 tsp garlic powder

1/4 tsp onion powder

salt and pepper to taste

5 oz buttery crackers, (Club or Ritz work well), crushed into SUPERFINE crumbs(in a blender or food processor)

1 TB  dried parsley

1 tsp dried oregano

1 tsp garlic powder

salt and pepper taste(I found no extra salt necessary since the crackers were salted

Not as many process pics but you get the idea.

First whisk the milk and eggs together in a dish, add tomatoes and swish around

In a large ziplock bag combine flour and seasonings, seal and shake well.

Remove from the milk mixture, draining well (don't discard the milk yet!)

Add the tomatoes to the flour, seal and shake well to completely coat each half

In another dish combine cracker crumbs and seasonings, mix well. 

Shake excess flour from the tomatoes and a few at a time re-dunk in the milk mixture then press into the crumb mixture completely coating each side. Pressing gently but firmly to allow coating to adhere.

Place on a plate in single layer.

Freeze for 15 minutes. (VERY IMPORTANT STEP, DON'T SKIP!)---

Preheat airfryer to 400 for 5 minutes.  Arrange tomatoes in single layer, working in batches if necessary ( I did mine in 2 batches).  

Spray gently with preferred oil( I use avocado) and close lid. Fry for 7 minutes,  turn and spray again, cook 5 minutes more. 

I served mine with Wasabi Ranch dip 

Smoked Jalapeno Popper Zucchini Casserole with Chicken

 I had a bunch of zucchini from my garden and I have recently tried smoked cream cheese (which is  fantastic!!) so when I came across a zucchini popper casserole I decided to play with it as a smoker recipe. 

You could also do this in the oven at 350 for 30 mins or so if you don't have a smoker

2 cups cooked shredded chicken breast, seasoned to taste

3 medium zucchini,  sliced 1/4" thick

2 jalapeños, diced, divided use

1/2 bunch green onions, chopped

2 cloves garlic, minced ,(fresh is BEST)

8 oz cream cheese, softened 

1/2 cup sour cream

2 -3 TB dry ranch seasoning ( to taste)

4 oz extra sharp cheddar, shredded

2 oz pepper jack, shredded

8 slices thick bacon, cooked crisp and crumbled

1 sleeve garlic butter flavored Ritz crackers, crushed

3 TB butter, melted 

Fresh Parmesan cheese to taste

Preheat smoker to 250 with apple or cherry wood..

Combine soft cream cheese with sour cream and ranch seasoning, add in green onions and 3/4  of the jalapeños. 

Spray the bottom of a 9x11 pan( I use a disposable foil pan for the smoker ) with nonstick spray. Layer  a little less than 1/2 the zucchini slices to cover the bottom of the pan.

Spread cream cheese mixture over the zucchini, then layer the chicken, about 2/3 of the cheeses and half the bacon. 

Top with an even layer of remaining zucchini, overlapping as needed to cover it all up. Press gently to  even everything out. Sprinkle on remaining cheese. 

*you can make to this point and pop in the fridge until ready to cook if you like

Mix cracker crumbs with butter and evenly layer over the top, add the last of the jalapeños and the other 1/2 of the bacon  and sprinkle the parm.

Smoke for 60-75 minutes until internal temp is 165.

Allow to set for 10 minutes before dishing it up