Baked Onion Rings

Do these make your mouth water, or is it just me? I found these on For the Love of Cooking (one of my fave recipe blogs) and pinned it on my pinterest. People seemed to love it and started pinning like crazy, so I wanted to share Pam’s recipe with you guys too. Hope you love them as much as I do! Not only delowcious, but much healthier than your standard fried onion rings, so you can eat twice as many and not feel guilty. At least that is my thought process.

Ingredients

• 2 sweet yellow onions, sliced into thick rings
• ½ cup of flour
• Sea salt and freshly cracked pepper, to taste
• 1 egg
• 3 tablespoons milk
• 1 ½ cups of Italian seasoned panko crumbs
• Cooking spray

Directions

Preheat the oven to 450 degrees. Line a baking sheet with a silpat mat coated with cooking spray.

Slice the onion into thick rings then separate them. Pour the flour into a bowl then season it with a bit of sea salt and freshly cracked pepper then mix well. Mix the egg and milk in a bowl until well combined. Pour the panko crumbs into another bowl. Dredge the onions first in the flour, then in the egg mixture, and finally in the panko crumbs until fully coated. Place each coated ring on the baking sheet. Repeat with the remaining rings. Spray the rings with cooking spray then place into the oven. Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes. Remove from the oven and serve immediately. Enjoy.

Super Bowl Menu

First the Saints lost… Then Houston lost… Then my last resort 49ers lost… It is official, I don’t care about the Super Bowl. However, that does not mean I can’t still have people over to watch and care about what I am serving. The Hubby is having some friends over tomorrow, and I have invited one of my girlies to come keep me company, so it should be a fun time. Now its time to come up with a Super Bowl menu that is sure to score touchdowns. Oh jeez, that was bad. Sorry, but I could not resist. I will try to refrain from the cornyness from here on out. Now on to the eats…

Wow, that might be way too much food for 4-5 people… Hmmm I may have to pare it down a tad. We already have the wings, so they are a for sure. I am thinking a 7-Eleven Layer dip and the spinach dip will go nicely. Maybe I will make the whoopie pies for dessert. If not, I have a cake mold in the shape of a stadium… I might have to make an actual Super Bowl cake. What do you think? I am thinking yes!

Click below for the recipes…

1. Buffalo Chicken Wings // 2. Spinach Dip // 3. 7-Eleven Layer Dip // 4. Queso // 5. Bite Size Tilapia Fish Tacos // 6. Football Whoopie Pies

Bite Size Tilapia Fish Tacos

Sorry if I offend anyone, but I could care less about this year’s Super Bowl. It seems like everyone I rooted for lost. First it was the Saints, then it was the Texans, and then my last resort Niners lost, leaving me with no one. In my opinion it is not even worth watching. However, when I saw these bite size tilapia tacos I wanted to make them ASAP. A Super Bowl party would be the perfect place to showcase these little buggers. Whether it is at my house or yours I am bringing the tacos. I originally got the recipe from the Food Network, but after doing a little research, I found an even better version by the Chef Wanabe. Anna uses the same basic premise, but added some extra things I love, like jalapenos and tomatoes. Can’t go wrong in my opinion.

Ingredients

Wonton cups:

• 12 (3 ¼ by 3 ¼-inch square) wonton wrappers
• ¼ cup canola or vegetable oil

Filling:

• 3 tablespoons olive oil, plus more for drizzling
• 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
• Kosher salt and freshly ground black pepper
• 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
• 1 mango, peeled and flesh cut into ½-inch cubes
• 3 green onions, finely chopped
• 3 cups coarsely chopped baby arugula (Chef Wanabe does not use)
• 1 tomato cut into small cubes*

Dressing:

• 3 tablespoons olive oil (4 tablespoons)
• 2 tablespoons fresh lime juice (substitute lemon juice and lemon zest)
• Kosher salt
• 1 tablespoon chopped parsley*
• 1 tablespoon chopped cilantro*
• 1 garlic clove minced*
• 1 jalapeno pepper chopped very thinly.*

Creme Fraiche: (Chef Wanabe does not use)

• ½ cup creme fraiche
• 1 tablespoon wasabi powder
• ¼ teaspoon kosher salt

Directions

Wonton Cups:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

Filling:

In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

Dressing:

In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Creme Fraiche:

In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

For Assembly:

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Notes: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. I added, subtracted and modified some ingredients (in bold) per recommendation of the Chef Wanabe. I always like a little kick and never discriminate against a tomato when it comes to any sort of taco. Also the Chef Wannabe scrapped the creme fraiche, which makes it a little easier, and just went with the filling and dressing. This version is definitely worth trying and hopefully inspires you to play with it and make your own recipe.* 

• Source: Giada De Laurentiis
• Prep Time: 15min
• Inactive Time: 15min
• Cook Time: 12min
• Total Time: 42min
• Recipe Yields: 4 to 6 servings

Fried Ravioli

Ingredients

• Olive oil, for frying
• 1 cup buttermilk
• 2 cups Italian-style bread crumbs
• 1 box store-bought cheese ravioli (about 24 ravioli)
• ¼ cup freshly grated Parmesan
• 1 jar store bought marinara sauce, heated, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Notes: Goes great with some classic “Italian Street Food”. Try Sausage, Peppers and Onions.

• Source: Giada De Laurentiis
• Prep Time: 15min
• Cook Time: 15min
• Total Time: 30min
• Recipe Yields: 4 to 6 servings

Chicken Nuggets and Honey Mustard

Ingredients

• 2 cups crushed sour-cream-and-onion-flavored potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2-inch cubes
• ⅓ cup butter, melted

Honey Mustard:

• ¾ cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon lemon juice or juice from 1/2 lemon
• Horseradish, to taste
• 2 tablespoons orange juice (more or less as needed)

Directions

Preheat the oven to 350 degrees F.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Cube your chicken breasts and dip them into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter and a dash of paprika (optional). Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

• Source: Paula Deen 
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 25min
• Recipe Yields: 12 servings

Frank’s Red Hot Recipes

Buffalo Chicken WIngs

Buffalo Chicken Tenders

Buffalo Chicken Sandwich

Buffalo Sliders

Buffalo Chicken Wrap

Buffalo Bean Dip

I LOVE Frank’s Red Hot Sauce and everything it has to offer, so of course I LOVE recipes that include Frank’s Red Hot Sauce. I already posted one of my fave party pleasing recipes, Buffalo Chicken Dip, which got me wondering what else is out there in the world of Frank’s Red Hot Recipes. Check them out!

Perfectly Simple Devilled Eggs

I figured since I am adding a fancy Devilled Egg recipe to the list, that I have to give you some sort of basic Devilled Egg as well. Since I am in charge of all Devilled Egg making in my house I tried to find something that was similar to what I usually throw together, but with a little something extra to jazz it up. I came across Nicole’s recipe from Pinch My Salt. It is basic enough for my taste bud limited family, but adds a couple of things I have never tried before, but that I am sure will help give it that little something extra I have been looking for. Enjoy!

Ingredients

• 6 eggs, hard-boiled and peeled
• ¼ cup mayonnaise
• 1 teaspoon yellow mustard
• ¾ teaspoon white wine vinegar
• A pinch of salt (optional)
• Fresh ground black pepper (optional)
• Smoked paprika (optional)

Directions

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.

Notes: Mixture may be piped into the eggs using a pastry bag instead of using a spoon. Recipe can easily be doubled. I always make my deviled eggs with Best Foods Mayonnaise and just regular yellow mustard. If you don’t have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don’t have smoked paprika, just use the regular kind. Want something a little different… A little less basic? Check out Green Onion and Oil Devilled Eggs.

• Recipe Yields: 12 eggs

Texas Caviar

Ingredients

• 1 bag frozen corn
• 1 large can petite diced tomatoes, drained and rinsed (sometimes I add 2 cans if I want it tomato heavy)
• 1 small can of black beans, drained and rinsed
• 1 red onion
• 2-4 cloves of garlic
• cilantro to taste
• green onion
• lime juice to taste
• JALAPENOS IF YOU LIKE A KICK
• BLACK EYED PEAS IF IT’S NEW YEARS EVE

Directions

Mix it all together in a bowl and adjust flavors to your liking. Be sure to make it a day in advance so all the flavors have time to join together and marry. SUPER SIMPLE!!!

• Recipe Yields: Party Size

Buffalo Chicken Dip

Ingredients

• 2-3 chicken breasts (or store bought oven-roasted whole chicken)
• 1 bottle (12 oz) Franks Buffalo Wing Hot Sauce
• 16 oz tub Philly Cream cheese (softened)
• 1 jar (12 oz) Maries Chunky Blue Cheese dressing
• 2 cups shredded Swiss or cheddar cheese (or combination of both)

Directions

Cook chicken then shred with a fork. Can be boiled, grilled or oven baked. Doesn’t require a lot of seasoning as the other ingredients make the dip quite flavorful.

In the following order, layer the ingredients in a baking dish:

1. Chicken
2. Franks Buffalo Wing Hot sauce
3. Softened cream cheese
4. Marie’s Chunky Blue Cheese dressing
5. Top with shredded cheeses

Bake in 350 degree oven for 30 minutes, or until desired cheesyness. Serve with tortilla chips, crackers and/or celery sticks.

Notes: I have also heard of people coating the backing dish with cream cheese and then mixing the Blue Chees, Hot Sauce and Chicken seperately before placing it in the backing dish… Either way works, because it all melts together in the long run.

• Source: Me
• Prep Time: 10min
• Cook Time: 1hr
• Total Time: 1hr 10min
• Recipe Yields: Party Size