It's no surprise that I love working in the kitchen with my girls, and I love when I have more time with them during the summer breaks. This time in the kitchen, my daughter Cate and I made these tasty fried green tomatoes. If you're from the South, this recipe should be a bit familiar to you. I'm here to spread the southern tradition for those who may not know (or have not tasted) this delicious southern treat! It's truly as easy as 1, 2, 3 – so have your kids join in the fun.

I love serving up my fried green tomatoes with a fresh summer salad full of local produce. There's a weekly farmer's market not too far from my house, so I love joining my girls when they're around to shop through the market and stock up for the week. And, of course, it never hurts to add a dollop of creamy, cool pimento cheese on top! 

1. Heat oil in a cast iron skillet to medium high heat.
2. While the oil is heating, cut your tomatoes 1/2-inch thick.
3. Then, create your dipping station. In one bowl add the flour and season it with salt and pepper. In the second bowl add the buttermilk, two eggs, salt and pepper. Whisk to mix all together. In the third bowl mix together the biscuit bread crumbs, cayenne, paprika, ground mustard, salt and pepper.
4. Carefully dip each tomato slice into the flour mixture, then dip into the egg mixture and then into the breadcrumb mixture. Gently shaking off any excess.
5. Gently place the tomato slices into the oil. Only do 3 or 4 slices at a time, you don’t want to overcrowd the pan.
6. Cook for two minutes on each side or until golden brown.
7. Remove from pan and place on a wire rack or paper towels. Sprinkle a touch of salt on each slice right as they are removed from the oil.
8. Serve immediately and enjoy!

Throwback photos of myself and Cate whipping up this recipe: