Oven-Fried Onion Rings. Onion rings, anyone?
And what about some oven-fried ones? Oh, you need to know some more about them to be able to decide. Baked Wonton Tacos. When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out.
I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. I’ve been looking for ways to use these little yummies in different kinds of cooking. Cheddar Bacon Ranch Pulls. A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread.
In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. Cheddar Bacon Ranch Pulls (a.k.a. 1 unsliced loaf of (round is preferable) sourdough bread 8-12 oz cheddar cheese, thinly sliced 3 oz bag Oscar Mayer Real Bacon bits 1/2 cup butter, melted 1 Tbsp Ranch dressing mix Using a sharp bread knife cut the bread going both directions. Blini with Dill crème fraiche. 19th July 2012By EmmaPhotography by Emma My first encounter with these bite-sized pillow-y morsels dates back prior to the turn of this brand new century.
To an afternoon in early autumn in a suburb on the outskirts of Paris named Fontenay Sous Bois. Crash Hot Potatoes. Feed Me / Summer Squash and Chive Pancakes. Fried Mozzarella Caprese Salad. Hi!
I know a few days ago I was totally publicly flirting with Fall, talking about pumpkin this and cuddle that and apple cider whatever…and here I am posting this recipe with slices of heirloom tomatoes and fresh pesto. I’m sort of all over the place, but that’s what you get during this awkward period between seasons. My brain isn’t sure what’s appropriate. My heart knows to look for cheese for the answers… Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. Baked Potatoes with Caviar. We love baked potatoes for dinner in my house.
Deviled Eggs with Tarragon and Shallots. Well, the Easter Bunny is almost here, and you know what that means.
Yes yes, there are chocolate bunnies, and jelly beans, and we all need to switch our closets from the winter clothes to the summer clothes, but that’s not the most exciting part. The most exciting part is that there are hard-boiled eggs everywhere you turn. Which means…deviled eggs!!! Cheese Ball Recipe from Betty Crocker. Potato Rings with Homemade Buttermilk Ranch. If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring.
You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.
Recipe: buffalo chicken ring. I love all things made with Frank’s Red Hot (or any hot sauce, really.
But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing. So this recipe? Is basically my dream come true. First, you make a funky circle-type thing with the crescent rolls. Then chop some celery. Then mix some cream cheese with half a packet of ranch dressing mix (more if you’d like, but half is probably plenty) Next is the chicken. And then: HOT SAUCE. Mix it all together: the cream cheese mixture, the chicken, the celery, and the hot sauce. Now comes the art portion of our project. Cheese Pinwheel Rolls.
Sooner or later, all my conversations inevitably turn to food. Zucchini, ham and ricotta fritters. I am the last person on the internet to join the Cute Overload train; I mean, I get it, it’s cute. I love cute, you love cute, cute makes the birds sing and the sun shine and the world go round and tra-la-la. I get it. But man, oh man. Sometime in the last two weeks it hit me like a ten ton truck and people, the cute is killing me. Quiche lorraine. So, I’m cheating. I really wasn’t planning on cooking just yet. You see, I spent a whole lot of the last few weeks of pregnancy honing in on cookbooks that focus on simpler, but uncompromised cooking (and I will absolutely do a post on these, soon), bookmarking the kind of recipes I could imagine assembling with one hand tied behind my back (or you know, holding a squawking newborn) and even banking a decent amount of recipes, such as that date spice loaf and the stuffed eggplant, and a few other things I have even told you about yet.
And I don’t need to cook either: Our fridge is filled with homemade matzo ball soup, spaghetti and meatballs, endless bagel fixings, pickles galore, fruit, sandwich bread, lunch meats, milk for cereal and you name it (did I tell you our families were awesome or what?). Do you hear me? There is no reason on earth that I need to be pulling down the pots and pans right now. Potato pancakes, even better. It wouldn’tbeHanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak them ever so much.
This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year. Next, I at last retired the sieve-pressing for a cheesecloth-squeezing.
Pepperoni Pizza Puffs. If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. Buffalo Chicken Potato Skins. I have had the idea to do buffalo chicken stuffed potato skins for a long time now and what better time to pull out the skins than for the the big football game? The basic idea was to stuff some potato skins with chicken in a buffalo hot sauce along with cheese and baked them until the cheese melts and gets all nice and bubbly. I mean you really cannot got wrong with spicy buffalo chicken covered in melted cheese right?
I started out by baking the potatoes until the insides were tender, though you could always save some time by microwaving them. After scooping out the insides of the potatoes I threw them back into the oven for some more baking to harden them up a bit so that they would hold together better when filled to the brim with the spicy buffalo chicken. Mini Crab Cakes with Fresh Herbs & Aioli.
Roasted Garlic and Caramelized Onion Dip. Preheat oven to 400 F. Clean, then chop the onion into about 1/4 inch cubes. In this step, you’ll be caramelizing the onions. The key to caramelizing onions and not browning them is to cook them low and slow. Heat the 1/4 cup olive oil in a large pot or Dutch oven over medium heat until shimmery. Then reduce the heat to low and add the onions and a pinch of salt.
Cut the top off of the head of garlic, exposing the top of the cloves. Chipotle Chip or Veggie Dip. Spinach Artichoke Dip. Prosciutto Wrapped Olives Stuffed with Goat Cheese. Beef Negimaki. Prepare scallions: Blanch scallions in a pot of boiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry. Prepare beef: Holding a large knife at a 30-degree angle to cutting board, cut flank steak—with the grain—into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down). Pound slices with flat side of meat pounder until about 1/16 inch thick. Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
Fresh Creamy Pesto. Baked Mini Crab Cakes. If not chilling the crab cake mixture before baking, preheat the oven to 375ºF now and grease a mini muffin tin with nonstick spray. Place the olive oil, onion, celery, red bell peppers, parsley, capers, Worcestershire sauce, and Greek seasoning in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes. Remove from heat and set aside while you prepare the rest. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty.
And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.