Onion Rings

Onion rings are one of my favorite things!

Here are some recipes from two of my favorite chefs.

Guy's Ragun' Cajun Onion Rings

Ingredients

• 1 1/2 cups sour cream
• 1 1/2 cups milk
• 2 tablespoons hot pepper sauce (recommended: Crystal)
• 2 large red onions, sliced into rings
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 teaspoon white pepper
• Salt
• 2 cups self-rising flour
• Vegetables oil, for frying
• 
  

Directions

In a large bowl, whist together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Tyler Florence's Tempera Battered Onion Rings

Ingredients

• Oil, for frying
• 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
• 1 1/2 cups rice flour, plus more, for dredging
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 egg yolk
• 1 cup beer (use enough until you get pancake batter consistency)
• 1/2 teaspoon salt, plus more for seasoning
• Freshly ground black pepper
• 
  

Directions

Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.

Paula Deen's Corn Fritters

Corn fritters are one of my favorites!

This is Paula Deen's recipe that she recently featured on Paula's Home Cooking, Southern Favorites episode.  Yum . . . I'm hungry!!  Don't they look awesome?

Ingredients

• 1 1/4 cups self-rising cornmeal mix
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, slightly beaten
• 1/4 cup (1/2 stick) butter, melted
• 1 (15.25 ounce) can corn, drained
• Vegetable oil, for frying

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Recipe and photo source:  Food Network

Jalapeno Popper Spread

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

Footnotes

• Baked Variation
• If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
  
  
  
  
  Recipe source:  AllRecipes

Bobby's Hot Tomato, Jack and Crab Dip

Bobby Deen was cooking with his mom Paula and shared this awesome recipe on today's episode of Paula's Home Cooking on the Food Network.  As I'm watching the show, I'm searching for the recipe . . . for sure I didn't want to forget this recipe.  I could make a meal off of this!

THIS IS A MUST TRY!!

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


Recipe and photo source:  Paula Deen's website

Jalapeno Popper Wontons

As our pepper plants mature and produce awesome peppers, I'm on the lookout for new recipes to try using our lovely peppers!  The Captain makes some awesome Jalapeno Poppers that I can never get enough of and this recipe provides a wonderful twist for something a little different.  Of course I will have to put my spin on it and add some bacon to the filling.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can diced jalapeno peppers
• 20 (3.5 inch square) wonton wrappers
• 1/2 cup sweet chili sauce
• oil for deep frying

Directions

1. In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.

Photo credit:  bizzymomma @ AllRecipes.com 

Recipe source:  AllRecipes

Decadent Brownies

Anne Thornton of the Food Network is my new favorite chef 

. . . wouldn't you know that she's a pastry chef?  Love her show!

Doesn't everyone need another brownie recipe?  What I like about

this recipe . . . she was trying to come up with a chocolate fudge

recipe and ended up tweaking it a bit for fudgy-type brownies.

She featured brownie pops on the episode Brownie Bonanza using

this brownie recipe.  Click on the link for that recipe and other

goodies like Death By Chocolate.

1 1/4 sticks unsalted butter, plus more, softened, for pan

• 1 cup unsweetened natural cocoa powder
• 1/2 teaspoon fine sea salt
• 1 1/3 cup sugar
• 1 1/4 teaspoon pure vanilla extract
• 2 eggs, at room temperature
• 2/3 cup all-purpose flour
• 1 1/2 cups semisweet chocolate chips

Preheat your oven to 325 degrees F.

For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.

Mexican Marinade

Using marinades is an easy way to enhance the

flavor of meats . . . and brings a versatility to your dishes.

Great marinade for grilled chicken served paired with

mexican rice and a salad!

This is a basic recipe . . . add seasonings, garlic, peppers, onions or

whatever you prefer.  If you desire a less spicy marinade, use the plain

version of vegetable juice.

I'm not sure where this recipe originally came from . . . it is a part

of my recipe collection that I have collected over many years. 

Ingredients

1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1/4 teaspoon salt
splash of hot sauce (if desired)

Directions

Pierce meat with fork several times on both sides.

Prepare Mexican Marinade. 

Add meat, turning to coat with marinade. 

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.

Cook on the grill, oven or stove . . . whatever you prefer.

Asian Pepper Steak

Ingredients

• ¹/2 cup ready-to-use beef broth
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
• 1 medium-sized red bell pepper, cut into 1/4-inch strips
• ¹/4 pound fresh mushrooms, sliced
• 3 scallions (green onions), sliced
• 1 garlic clove, minced
• 
  

Instructions

1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.
    
2. In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.
    
3. Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.
    
4. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

Source:  Mr. Food

Honey Chicken

I love chinese take out!

Honey Chicken is one of those items that I usually

order to go with my fried rice and egg rolls.

This recipe is so quick and easy, especially if you

use the chicken tenderloins that come in a bag

frozen . . . defrost and prepare!

Now I just need to learn how to make awesome

fried rice . . . still haven't found a good recipe :(

Ingredients

• 1 cup all-purpose flour
• 1 ¹/2 tablespoons baking powder
• ¹/2 teaspoon salt
• ³/4 cup water
• ¹/3 cup sesame seeds
• Vegetable oil for frying
• 1 ¹/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• ¹/2 cup honey
• 2 garlic cloves, minced
• ¹/4 teaspoon soy sauce
• 
  

Instructions

1. In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.
    
2. In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from the skillet and set aside.
    
3. Reduce the heat to medium, add 1/4 inch oil to the skillet, and heat the oil until hot but not smoking. Dip the chicken pieces in the batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.
    
4. Meanwhile, in a medium saucepan, warm the honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place the chicken in a large bowl and pour the warm honey sauce over it. Sprinkle with sesame seeds, and toss until the chicken is well coated. Serve immediately.

Source:  Mr. Food