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Crispy Baked Onion Rings


We love restaurant style onion rings! The whole fresh made rings are best. The chopped onion version is not as good. Too bad they have to be deep fried and are so greasy! 

But now you can make home made crispy onion rings without all that fat and mess!

1 large white onion, about the size of a softball!

2 cups buttermilk

1/2 cup flour

1/2 teaspoon salt

3 eggs, beaten

2 cups original panko style breadcrumbs

3 1-gallon size Ziploc storage bags

Spray vegetable oil

1 Parchment paper lined baking pan

  • Take the large white onion and slice off the ends and the outer peel
  • Slice the onion horizontally into 4 even slices, about 1/2-3/4 inch wide. Slice carefully so the rings stay together.
  • Seperate the rings where they naturally break apart. Try to keep at least 2 layers in each ring
  • Place the buttermilk in a medium bowl. Add the onion rings and let sit 30 minutes. Mix around a few times.
  • While the onions marinate get your Ziploc bags ready.
  • In one Ziploc place 1/2 cup flour and 1/2 teaspoon salt
  • In another bag place 3 beaten eggs 
  • In the last bag place 2 cups panko style breadcrumbs
  • After 30 minutes drain the onion rings in a colander
  • Add half the onion rings to the bag of flour, zip closed and mix around well. 
  • Shake off the excess flour.
  • Add the floured onion rings to the bag of eggs. Zip closed and mix around until coated
  • Shake off the excess egg and place the onion rings in the breadcrumbs. Close bag and mix around until coated.
  • Place the panko coated onion rings on a parchment paper lined baking sheet.
  • Repeat with the other half of the onion rings.
  • Place the smaller rings and inner center pieces inside the larger rings so they all fit in one baking pan.
  • Spray with vegetable oil until lightly coated
  • Bake at 375-385 degrees for 30 minutes. The onion rings will be lightly browned. If the oven is too hot they will blacken or brown too quickly!
  • Serve immediately
  • Voila!

Cheesy Cauliflower Bites


Marissa Moore posted this recipe on Instagram and I’ve made it several times. Everyone loves it! It’s tasty, easy and fun to eat. It’s also a very forgiving recipe. It works out well with varying proportions of cauliflower and cheese. You like things more cheesy, add more cheese. You like things less cheesy, add less. 

Prep time is less than 5 minutes plus 15 minutes baking time. It’s hard to make anything faster! You can quickly put them together just before serving or make them a day or two ahead and then reheat in the microwave.

Here’s what you need. I like Turkish oregano, but season with whatever you like.

Combine all ingredients


Mix all ingredients till just combined


These get puffy in the oven after 10-15 minutes. Don’t bake them longer or they will collapse.


Cheesy Cauliflower Bites!

  • In a medium bowl combine these ingredients with a spoon:

10 oz package Birds Eye Riced Cauliflower (about 2.5 cups)

8 oz package grated cheddar or Mexican cheese  (about 2 cups)

2 eggs

1 tablespoon oregano

  • Spray a vegetable oil into mini muffin tins for 24 or so
  • Fill each muffin tin to the top
  • You may sprinkle a little extra cheese on top if you like. Try shaved Parmesan or whatever you like
  • Bake at 350 for 15 minutes
  • Run a knife around the edges of each muffin and pop out of their containers. 
  • Voila!

Use 1/2 the amount of cheese if you want. Keep all the other ingredients the same. Your number of muffins will be less. They are more like a crustless quiche or tiny frittata.

Have fun and let me know how it goes!

No Sear Lamb or Beef and Chickpea Stew

This is an easy one pot stew for lamb or beef. I chose lamb and was not disappointed! Add the greens at the very end just before serving. Serve with an earthy flavored yogurt such as Organic Valley Grassmilk Plain Yogurt

This delish lamb stew recipe comes from the cookbook Taste of Persia by Naomi DuGuid. She was featured on Christopher KimballsMilkStreetRadio where she shared this recipe. You can find it at: 

Milkstreetrecipes

Recipes.177milkstreet.com

Virgin White Sangria

I made this refreshing drink for a bridal shower and everyone loved it! It is tart and refreshing! Sorry I don’t have a photo. It’s a light neutral pink color. It’s very easy and uncomplicated.

Mix this up just before serving. The sparkling water will get flat if it sits too long. Or you can combine the 3 juices. Refrigerate until you’re ready to serve, and then add the sparkling water and fruit when you’re ready to party!

4 cups 100% white grape juice (Welch’s is best!)

1 cup FRESH pink grapefruit juice or more

2 tablespoons FRESH lime juice or more (I used an entire lime)

1 liter sparkling water

Add more of the tart flavors if you like.

Add fresh sliced limes and peeled fresh grapefruit segments and serve in a cool bowl, pitcher or beverage dispenser. I use the peeled grapefruit segments packed in natural unsweetened juice you can find in the produce refrigerated sections.

You can also make an ice ring out of the punch ingredients with some lime and grapefruit slices added.

Quick and Easy Chocolate Mousse


This is a super fast and easy method for a pure chocolate dessert! It’s a recipe from Food52.com which is a fabulous source for all things food!

3/4 cup water

4 oz chocolate you love! I like the chili pepper flavor dark chocolate. Any style that has 70% cacao is good

  • In a small saucepan heat the water
  • Whisk in the chocolate and mix until smooth
  • Place saucepan over a larger bowl of ice
  • Beat with a hand whisk, hand mixer or an immersion/stick blender until thick for a minute or less.
  • Pour into small serving bowls
  • Serves 4 small rich portions
  • Top with whipping cream
  • When melting the chocolate you may add other flavors such as vanilla, spices, rose water or liquor.
  • Don’t refrigerate it, just keep it at room temperature until you’re ready to eat it.

Whisk the chocolate and water over medium heat until smooth


Place the saucepan over a bowl of ice and beat with a stick blender


Beat just until thick. Do not over do it!

Voila! I hope you love this as much as we do!

Orange Lettuce Salad


This simple salad can be whipped together in minutes! Oranges are the main feature.  

The pink are called Cara Cara and the red are Blood Oranges. There are two types of blood oranges. Here I used the Moro orange which are available December through March. The other blood orange is Tarocco and are available from January through May. The Cara Cara is a cross between two naval oranges and their peak seasons are December and April. I bought them in February.

The mixed spring greens are beautiful and easy. I have found really fresh greens at Aldi, the European discount grocery store.

Edamame is very popular. I used the shelled version which is called mukimame. It’s all soybeans. The Target brand Archer Farms makes a frozen version I like!

High quality olive oil and white wine vinegar are essential for this delish dressing. I use champagne balsamic vinegar or a white balsamic vinegar from a local oil and vinegar shop. Mercato di O & V

Here’s what you need:                   Serves 4

4 cups mixed spring greens

2 Cara Cara oranges

2 blood oranges

1 cup shelled soybeans, also called edamame (mukimame)

1/4 cup high quality extra virgin olive oil

1/8 cup white balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon or less black pepper 

Here’s how to do it:

  • Place the lettuce on salad plates
  • Sprinkle soybeans over lettuce
  • Slice the ends off the oranges, then slice the rest of the rind off from end to end. Leave no rind or white pulp
  • Cut each orange crosswise in 4 thick slices
  • Layer 2 of each orange slice on the salad
  • Combine the dressing ingredients together in a small bowl with a small whisk or shake it all together in a small jar with a lid
  • Pour about a tablespoon or so over each salad
  • Sprinkle with black pepper if you want 
  • Voila!

Caesar Salad 

Caesar Salad is very common in today’s menus. Really it’s too common!  This recipe is adapted from the 1961 Antoinette Pope School Cookbook. It was a cooking school in Chicago where my mom took classes in the 1940s and 1950s. 

I’ve omitted the anchovies and the coddled egg. Everything else is the same. They gave you a choice with the garlic too. Either rub it in the bowl and discard it or leave it in the bowl to blend in with the dressing. Instead I minced the garlic and salt and then added it to the dressing.  

The original recipe uses oil, no specific type.  I like sunflower oil. It is very mild and allows the flavor of the dressing ingredients to blossom! Definitely don’t use olive oil.

Serves 8-10
4 medium cloves garlic

2 teaspoons salt

3/4 cup sunflower oil (not olive oil)

1/4 cup good quality white wine vinegar or white balsamic vinegar

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 teaspoons dry mustard

2 teaspoons black pepper

2 tablespoons grated Parmesan cheese, plus extra for sprinkling on the salad if you want

2 pounds romaine lettuce

1 cup small croutons or more

16 oz grilled chicken breast or more, optional

  • Rinse the lettuce well and drain. Wrap in paper towels. Keep in the frig
  • Mince the garlic and salt together to form a paste
  • Combine the garlic paste and oil in a medium bowl
  • Beat the mixture with a fork, whisk or immersion blender/stick blender until it’s thick.
  • Add the wine vinegar and lemon juice and continue to beat together
  • Add the Worcestershire, dry mustard, pepper and Parmesan. Continue to beat together. 
  • Tear the lettuce into bite size pieces. Place it in a large serving bowl 
  • Toss in the salad dressing to coat all the lettuce
  • Add the croutons
  • Add sliced grilled chicken if you like and drizzle more dressing over it all. 
  • You can also brush the dressing on the chicken before grilling or make a double batch of dressing and use half of it to marinate the chicken before grilling!
  • Sprinkle more Parmesan over your salad
  • Voila!

Rinse and drain the lettuce.  Place on paper towels and then roll it up. Keep it in the frig until ready to eat!

We’ve followed this recipe dozens of times! Can you tell? I hope you enjoy it too!