January 31, 2014

Slow Cooker Buffalo Turkey Meatballs

I'm happy to say that our neighborhood dinner club is back in session.  It seemed to sort of disappear last year and we never got back to it.  Thankfully we're back and boy am I glad.  I love hanging out with the girls from my street. I'll post the dinner club recipes soon!

I was trying to think of a good theme and decided since it was January that I should stick with the idea of eating healthier.  I can tell you, we did NOT suffer through bland boring food that night.  These turkey meatballs were so tender and moist, the sauce sort of seeped into the meatballs so even though they didn't look like they were coated with sauce you definitely got the bite from the buffalo sauce.  Full of flavor!

My husband was out of town at the time but once he got back and had some leftovers he was hooked.  He wanted me to tell you all that this would be a fantastic addition to your Super Bowl party food!  I think he's right.  And you can't beat the fact that they're cooked in the slow cooker, this will give you time to spend with your guests and the game and not being stuck in the kitchen.

Slow Cooker Buffalo Turkey Meatballs
Recipe for Turkey Meatballs found on Food.com
Recipe for Sauce found on the back of the Franks Red Hot bottle

  • 1 pound lean ground turkey
  • 3 cloves garlic, minced
  • 1/4 cup onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 whole egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/3 cup butter, melted
  • 1/2 cup wing sauce (I used Franks)
Cooking Directions
  1. Mix all of the meatball ingredients together in a medium bowl making sure the ingredients are well dispersed.
  2. I used a small cookie scoop to get even sized meatballs. Roll them in your hands to make them a nice round shape. 
  3. Place the meatballs in your slow cooker and pour the sauce over the top.
  4. Set the slow cooker on low and cook for about 3-4 hours.

January 29, 2014

Creamy Bacon Parmesan Dip

So, a couple of weeks ago I mentioned that we had recently had a thunderstorm and according to Southern folklore we could expect snow in 7-10 days.  Well, it took a little longer than that but we did get snow last night.  They cancelled school today and everything.  How much snow did we get? About and inch.  Yep, that's all. The road are really icy so I am glad school was cancelled but there isn't even enough snow to make a snowman.  Not to mention it's not sticky enough.  Oh well, we'll take it.

If you're stuck home like we are today you might want to work on your game day plans, or maybe you just want a tasty snack.  If you're a bacon fan, you'll be in heaven with this one. Bacon is the star ingredient in this dip, ton's of flavor from the crunchy bacon and the creamy cheeses. Easy to throw together and the ingredients are readily available at most every supermarket.

I made this dip to the Bronco/Patriot game at a friends house

Make sure the dip is good and hot when served!

Creamy Bacon Parmesan Dip
Recipe from Buns In My Oven

  • 4 slices bacon, cooked
  • 1/4 whole sweet onion, minced
  • 1 Tbsp butter
  • 8 ounces cream cheese, at room temperature and cut into pieces
  • 3/4 cup Parmesan cheese, shredded
  • 1/2 tsp garlic powder
  • 1 tsp ground black pepper
Cooking Directions
  1. Preheat the oven to 350º
  2. Mince the onion and add to a hot skillet with the butter. Cook until the onions have softened and started to brown slightly. Should take 5-10 minutes.
  3. In a medium bowl, crumble the bacon into small pieces and then add the remaining ingredients including the cooked onion.
  4. Stir together until creamy and add to a small heat proof dish.
  5. Bake for about 15 minutes or until hot and bubbly. 

January 27, 2014

Superbowl 2014

Is your favorite team playing in the Super Bowl this year?

We are sort of divided in my household since my husband is a die hard Patriots fan (I love them too) and being from a state where we don't have a professional football team I could either grow up loving Seattle or Denver….I chose Denver.  Luckily my husband was at work for the last game so I didn't have to hide my schizophrenic episodes of rooting for two teams at the same time in the same game.  It was a no lose situation for me, sadly not the same for my husband.

I've compiled some great recipes you could use to entertain some friends for the big game!

This roll-up has everything but the kitchen sink in them but the flavor's meld together perfectly.  You get the creaminess of the cream cheese, the crunch of the water chestnuts, the bite of the jalapeno and the heat from some spice.  What more can you ask for? 

My mouth waters every time I think of these onion strings.  They are perfect. Crunchy, flavorful, I use a lot of pepper in the batter and I recommend you do to.  Well if you like pepper that is. Perfect game day food, but you might want to hide all remaining onions in your house or else you'll be frying all night.  People LOVE this recipe. 

Cheesy, spicy goodness.  Who doesn't love cheese dip?  You can throw this together in literally minutes and it's always a hit. 

This post is taking off on Pinterest.  If you're looking for a gooey, rich, chocolaty brownie then you've found it.  It's nice to have a decadent dessert that you can hold in one hand for the big game and this fits the bill. If you've ever had a Somoa Girl Scout cookie and loved it then you will love these!

Everyone is going to be making chili for the game, why not switch it up a bit with this yummy, thick, satisfying soup.  Serve it along side a bottle of hot sauce and some crackers. Yum!

Another quick and easy recipe that your guests will love, BBQ chicken!  Wrap it up in a store bought crescent roll and you've got yourself a quick bite for people to grab and gobble up. 

Salsa and chips are the classic snack food for so many types of get-togethers. This recipe will quickly become your favorite.  Ton's of flavor but don't worry about the heat level, you can customize it to your own liking.  Great to top off some nacho's!

Pizza might be an easy way to get your crowd happy for the game but did you know you can make it quickly and easily in your own kitchen? The kids love em and so do the adults.  They are easy to eat and very portable, yet not as messy as traditional pizza. 

What's the last thing you want to do on game day? Be stuck in the kitchen!  Don't be, use your crock pot to your advantage! Meatballs do so well in a slow cooker and this sweet and sour sauce is right on!

Finger food is key to a good party and who doesn't like cheese crackers? Everyone loves these crackers.  Full of cheesy flavor and a classic cracker crunch.  You can't go wrong with these crackers.  Make sure to give yourself a day or two before the game to make them since they do require some time.  Totally worth it. 

January 24, 2014

Ruth's Chris New Orleans Style BBQ Shrimp

Happy Friday everyone!  Any big plans for the weekend? We have a pretty uneventful weekend ahead of us, which makes me happy.  Time to do what we want at our own pace.  Love it.

We, like much of the rest of the country are experiencing a cold snap, they are even saying possible snow next week!  I am thrilled that we might get some snow.  It makes me want to dive into the kitchen and make some good ol' comfort food.

This recipe is one that I saw on Facebook, it made me run out to buy shrimp for dinner. We don't eat that much shrimp in this house so when we do, I want it to be very memorable. I would say this recipe fit the bill.  We loved the tanginess of the spices in the sauce.  I will make this again for sure.

I hope you all have a great weekend!

Ruths Chris New Orleans Style BBQ Shrimp
Recipe found on Facebook

  • 20 large (16/20 ct) shrimp, peeled and deveined
  • 1 ounce canola oil
  • 1 Tbsp + 5 tsp green onions, chopped
  • 2 ounces dry white wine
  • 1 tsp fresh garlic, chopped
  • 4 Tbsp Worcestershire Sauce
  • 1 tsp Tabasco
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 sticks salted butter
Cooking Directions
  1. Use a large skillet (cast iron is best) add the oil and cook the shrimp until just done.
  2. Remove shrimp and set aside.
  3. Add the green onions to the skillet and cook for about 1 minute.
  4. Add the wine and let simmer until reduced by half.
  5. Add the garlic, Worcestershire, Tabasco, cayenne and paprika to the pan. Shake the pan and cook for 1 minute. Turn heat to low.
  6. Cut the butter into small pieces and slowly add to the pan, shake the pan after a couple of additions of butter so the mixture combines. Once all the butter has been added, put the shrimp back in the pan and shake the pan to coat and to heat the shrimp back up.
  7. Plate the shrimp and enjoy.

January 22, 2014

Skinny Shake

If you're anything like me, you're trying to find ways to get your chocolate fix without eating a cupcake or candy bar. OK, that might just be me.

I'm attempting to stay off sugar for a while.  Not forever, just until I don't require it during the day or at dinner.  It's been my one and only true addiction.

So back to this skinny shake. This does require a blender or in our case a NUTR-bullet.  So quick and easy and best of all it totally takes care of my chocolate craving.  The post I used for this shake said it tasted like a Frosty.  I wouldn't go quite that far but it does taste good and you don't have to feel guilty about it. Definitely worth washing the blender.

Skinny Chocolate Shake
Modified slightly from Anastasia Young via Facebook

  • 15 ice cubes
  • 1/3 whole banana
  • 1/2 tsp vanilla extract
  • 3/4 cup almond milk (unsweetened)
  • 1 - 2 tsp unsweetened cocoa
  • 1 Tbsp honey
Cooking Directions
  1. Mix all ingredients in a blender until smooth.

January 21, 2014

How to separate egg whites from yolks

I just got emailed this link and decided I needed to share it.  I wish I thought of stuff like this.

It's a much easier way to separate egg yolks from the whites.  People are so smart.


January 20, 2014

KAF Perfect Pancakes

Doesn't it seem like all kids love pancakes? My daughter particularly love chocolate chips added into hers. I usually make a batch of silver dollar size pancakes and put them in the refrigerator for quick weekday breakfasts or put them in her lunch box.  She absolutely loves them.

The instructions for these pancakes make them so light and fluffy, they are just like the title of the recipe, perfect. I'll bet you have all the ingredients for this recipe in your house right now.  Give them a try sometime soon.  They are great refrigerated and reheated in the microwave for just a couple of seconds.  Perfect for busy weekdays or long relaxing weekends.

Perfect Pancakes
Recipe from King Arthur Flour

  • 2 large eggs
  • 1 1/4 cups milk
  • 3 Tbsp melted butter or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp sugar or 1/4 cup malted milk powder
Cooking Directions
  1. In the bowl of your stand mixer, add the eggs and milk and beat until light and foamy, about 3 minutes. Add the melted butter or oil and mix. 
  2. In a small bowl, whisk together the dry ingredients. 
  3. Gently mix the dry ingredients into the wet ingredients and then let sit for about 15 minutes.  The mixture will thicken while it sits. 
  4. Use a 1/4 cup measuring cup to scoop the batter onto a hot griddle, cook until the edges look dry and bubbles are forming on the pancake, flip over and cook briefly on the other side. They're done when golden brown on the second side. 
  5. You can also make silver dollar size pancakes by using a Tablespoon.
  6. Serve hot. 

January 17, 2014

Mushroom Risotto

You're looking at one of my favorite side dishes.  There is something so comforting to me about Risotto in general but mushroom is a favorite.

Typically Risotto is made with Arborio rice but I've been trying to be good and that means no white rice in my house.  This short grain brown rice was just as good even though it did take slightly more liquid and a little longer cook time. The taste was creamy and flavorful and just as comforting as the Arborio that I usually use.  I also used less mushrooms than the original recipe called for but still found it to be plenty.  Click on the link below for the original recipe.

I wouldn't go so far as to say that this is a healthy side dish because of all the butter and cheese but it's certainly "healthier" when you use the brown rice.  That is the excuse that I used while piling my plate high and not sharing any. :)

Mushroom Risotto
Recipe modified from AllRecipes

  • 7 to 8 cups chicken broth, divided 
  • 3 Tbsp olive oil, divided
  • 1 pound mushrooms (I used cremini)
  • 2 whole shallots, diced
  • 1 1/2 cups uncooked short grain brown rice (Arborio is typically used)
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 3 Tbsp chives, finely chopped
  • 4 Tbsp butter
  • 1/3 cup freshly grated Parmesan cheese
Cooking Directions
  1. In a large pot, warm the broth over low heat.
  2. In a large skillet add 2 Tbsp olive oil and cook the mushrooms until they soften. About 3 minutes. Remove the mushrooms and their liquid to a bowl and set aside.
  3. Use the same skillet to add 1 Tbsp olive oil and add the shallots. Cook for 1 minute and then add the rice. Stir around to coat with oil and cook for a couple of minutes or until the rice changes color slightly. Since I was using brown rice there wasn't much of a color change.
  4. Add the wine and cook until it has fully absorbed into the rice.
  5. Add the chicken broth 1/2 cup at a time, waiting for each addition to be absorbed into the rice before adding more. Stir frequently. This process took me about 30 minutes.
  6. Toward the end of the broth, test the rice for doneness. You're looking for the rice to be cooked through but with a slight bite, you definitely don't want mushy rice. Add more broth if needed. When the rice is al dente remove from the heat.
  7. Add the mushrooms, butter, Parmesan cheese and stir until the butter and cheese have melted. Season with salt and pepper and top with chives.

January 15, 2014

Honey Wheat Dinner Rolls

It's HUMP DAY! That commercial drives me crazy yet it is oddly addictive at the same time. I'm weird like that.

I know most of you can agree that when it comes to dinner, the easier the better.  All I want to do at the end of the day is sit down and relax for a minute.  But dinner must be made first!  I had a huge craving for dinner rolls the other night.  Honey wheat rolls to be exact.  The problem was that I had already started dinner (chili) so I didn't have hours and hours to wait for bread to rise.

I couldn't believe it when I saw this recipe and realized that it only took less than an hour to make.  I HAD to try them. The result? One of the quickest, tastiest dinner rolls I've ever made.  I'm IN LOVE with this recipe!  I can't say enough nice things about it.  I've also had leftover rolls in a zip top bag in my refrigerator for several days and each time I want one I just grab it and put it in the microwave for about 20 seconds and it's still delicious.  Why can't all yeast bread recipes be this easy?

Do yourself a favor and whip some homemade dinner rolls up tonight.  You will be so happy you did!

Honey Wheat Dinner Rolls
Recipe from Jamie Cooks it Up

  • 2 cups wheat flour
  • 2 cups all-purpose flour
  • 3/4 cup hot milk
  • 3/4 cup hot water
  • 1/4 cup honey
  • 1 tsp salt
  • 6 Tbsp butter, softened
  • 1 Tbsp yeast (I used active dry)
Cooking Directions
  1. Preheat the oven to 170º
  2. In the bowl of your stand mixer (using the dough hook) add 2 cups of wheat flour and 1 cup of white flour, 1/4 cup of honey and the heated milk (heat 3/4 cup of milk in the microwave for 1-2 minutes). Add the heated water (water should be hot but not burn your hand).  
  3. Add the salt and softened butter. Turn the mixer on low and blend for about 1 minute. 
  4. Add the yeast and mix for about 30 seconds. 
  5. While the mixer is on, add 1 more cup of white flour. 
  6. Let the mixer mix for about 1 minute, the dough should begin to pull away from the sides of the bowl.  If the dough remains sticky, you can add more flour (up to 1/2 cup).  Once the dough is the right consistency you can turn the mixer up to medium and mix for 5 minutes. 
  7. Coat the bottom and sides of a 9x13 inch dish with some softened butter or cooking spray. 
  8. Dump the dough into the middle of the pan.  
  9. Use a sharp knife to cut the dough into 16 equal pieces. 
  10. Roll each piece into a ball and place in the pan. 
  11. Place the pan in the warm oven and let rise for about 15 minutes or until doubled in size. 
  12. Leave the pan in the oven and raise the temperature to 350º
  13. Bake until the rolls are golden brown on top, mine took about 25 minutes but Jamie's (from the link above) only took 13 minutes so check them often.  
  14. Remove from the oven and brush some butter over the tops.  Salted butter works best I think. 
  15. Allow to rest for 5 minutes in the pan and then enjoy!

January 13, 2014

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

I know I may get some haters for what I'm about to say, but I can feel spring in the air here in the South.  I know a lot of you are still buried in snow but we've had two nice days of weather and it's got us all thinking about spring.

I learned from some neighbors just a couple of days ago that there is an old saying in the South.  10 days after a thunderstorm there will be snow.  Guess what we had Saturday?  Right, a thunderstorm.  So just to see if this old wives tale is accurate I put the date on my calendar and if it's correct, we'll have snow on the 20th.  Fun experiment and I'm actually hoping we DO get snow.  Those are my Montana roots coming through.

Before I break out the sunscreen and umbrella straws I have to show you my new (sort of) obsession.  Breakfast bakes.  You can literally add anything you want so I've been experimenting so see what my family likes best.  Really it's just my husband and I since my daughter refuses to eat eggs.  This latest version is one of my husbands favorites.  He loves it because it's full of bacon, I love it because it's pretty easy and very tasty.

I'm pretty sure you have the items you need in your refrigerator or pantry right now to make your very own breakfast bake.  The only essential ingredient is eggs, a dozen would be best but I made this one with only 8 so it's doable.

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake
From Alissamay's kitchen

  • 6 small yukon gold potatoes
  • 1 medium onion, chopped
  • 1 lb bacon, chopped
  • 1 (8 oz) package mushrooms (baby bella or button) sliced
  • 8 oz sharp cheddar, grated
  • 8-12 whole eggs, beaten
  • splash milk or half & half
  • salt and pepper to taste (or seasoned salt)
  1. Preheat the oven to 350º
  2. Grate the potatoes' (skin and all) into the bottom of a 9x13 inch dish that has been sprayed with non-stick spray. Spread the potatoes out in an even layer. 
  3. In a medium frying pan fry the bacon pieces until they are crisp, then remove to a paper towel lined dish.  Discard the oil from the pan but do not wash the pan. 
  4. Add the onions and mushroom and cook until they are beginning to get tender, remove to a separate dish. 
  5. Spread the bacon over the hashbrowns and then add the onion mushroom mixture.  
  6. Add the grated cheddar on top. 
  7. In a bowl crack all the eggs and add a splash of milk or half & half and whisk together.  Add the salt and pepper and whisk again. Pour the egg mixture over the top of the other ingredients. 
  8. Bake in a preheated oven for about 20-30 minutes or until the eggs are puffy and beginning to pull away from the sides of the dish. 

January 10, 2014

Chocolate Covered Peanut Butter Balls

No I'm not trying to ruin your diet.

This is the last item I made for my Christmas baking day.  I know it's taken me awhile to post about it but honestly I'm trying not to eat sugar right now and just looking at this picture makes me want to dive it to them again.

One thing I especially liked about this peanut butter ball is the addition of the rice krispies.  The taste is amazing and the little added crunch sets it apart from the rest. The instructions at the link below are really good so if I'm not providing enough guidance you can click on over to her page.

These are an easy candy to make and can be enjoyed any time of the year.  They will of course melt this summer but you could keep them refrigerated or inside until you're ready for them.  To good not to share.  Definitely a keeper in my recipe book.

Peanut Butter Balls
Recipe from Praying Twice

  • 2 cups creamy peanut butter
  • 3 cups krispie rice cereal
  • 1 lb (3 cups) confectioners' sugar
  • 1/4 cup melted butter
  • 2 packages melted chocolate chips
Cooking Directions
  1. In a large bowl, mix together the peanut butter and the cereal.
  2. Add the confectioners sugar and the melted butter (you might need to switch to using your hands to mix it as it will be tough to stir).
  3. If the mixture is to dry add more peanut butter, if too sticky and wet add more confectioners' sugar. You want to be able to form a ball with the mix without it being too sticky or falling apart.
  4. Form balls and lay them on a parchment paper lined cookie sheet. When done put the cookie sheets in the refrigerator to harden.
  5. Melt the chocolate and use a fork to dip each ball and shake off excess before placing back on the cookie sheet. Refrigerate again to harden.
  6. Enjoy!
*Refrigerate in an airtight container

January 8, 2014

Beef Jerky

As I'm sure many of you have done since the New Year, my family and I are trying to get healthier this year.  Part of that for us is trying to figure out how to eat foods that we can make ourselves.  Jerky as you may know is very expensive, but not too bad if you make it yourself!  The flavor is much much better than anything we've bought from the store.

The good news is that we got a dehydrator pretty inexpensively from Bed Bath and Beyond and we used our 20% off coupon.  We can dry fruit and veggies, herbs and even make fruit leather which I'm very excited to try. However, if you don't have a dehydrator there are some homemade versions of that you can make too.

My husband travels a lot for work so jerky is the perfect portable snack for him.  Knowing we made it ourselves makes it that much better!

Homemade Beef Jerky
Recipe from Alton Brown

  • 1 1/2 to 2 pounds very lean beef (flank, top round, brisket)
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 Tbsp honey
  • 2 tsp ground pepper
  • 2 tsp onion powder
  • 1 tsp liquid smoke
  • 1 tsp red pepper flakes
Cooking Directions
  1. I used a Nesco dehydrator for this recipe but there are additional instructions at the link above if you don't have one.
  2. begin by cutting the meat about 1/4 inch thick.  It's easier to cut if you freeze the meat for 20 minutes prior to cutting. 
  3. Mix all the ingredients together and pour over the meat, refrigerate for at least 4 hours or overnight. 
  4. Remove the meat from the marinade and dry using a paper towel, then place on the trays of the dehydrator in a single layer allowing space between each piece. 
  5. Follow the manufacturer's instructions for exact instructions. Mine said 8-10 hours so I set it up to cook during the night. It took about 10 hours. 

January 6, 2014

Spinach Roll-ups

This has to be one of my favorite recipes from long ago.  I can't believe I've waited so long to make them again because they are so so very good. I got this recipe from my friend Kari and at first I made it all the time for parties or whatever. So for a New Years party that we were invited to I knew that I wanted to make something that was tried and true and proven to be loved.

The party was so much fun and there was ton's of good food but everyone did indeed love these roll-ups. They are packed with flavor and texture.  From the bite of the spinach to the crunch of the water chestnuts and jalapeño, combined with the creaminess of the cream cheese mixture you just can't beat it.  You might be thinking when you look at the ingredients that this is way to spicy for you but it's not.  Trust me.  If you remove the seeds and membrane from the jalapeño you won't get all that heat and the other spicy ingredients just add flavor and not ton's of spice. Of course if you want something spicy you can leave the seeds in, add more chili powder or more cayenne pepper sauce. It's up to you.

There are quite a few ingredients in this roll-up but they are worth it, also allow for a little bit of refrigeration time so the flavors can blend together and the roll-ups won't fall apart when you cut them.

Spinach Roll-ups
Recipe from Kari S.

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry using several paper towels or a clean kitchen towel. 
  • 1/2-3/4 cup sour cream
  • 1 pkg (8 ounce) cream cheese at room temperature
  • 1/2 cup mayonnaise
  • 1 (4 ounce) can chopped green chilies
  • 2 cloves garlic, minced
  • 5 green onions, chopped
  • 1/4 tsp cayenne pepper sauce, such as Tobasco
  • 1 package ranch salad dressing mix
  • 1 can (8 ounce) water chestnuts, chopped
  • 1/2 tsp chili powder
  •  6-8 large flour (or whole wheat) tortilla wraps
  1. Mix all of the ingredients (except the tortillas) in a large bowl. 
  2. Spread about 1/2 cup to 3/4 cup of the mixture evenly over one tortilla, leaving about 1/2 inch space around the outer edges, then roll up tight and wrap in plastic wrap or tin foil. Repeat until all the mixture is gone. 
  3. Refrigerate the rolls ups. 
  4. When ready to serve, remove the wraps from the plastic wrap or tin foil and cut into 1/2 inch slices. 
  5. Makes 6-8 whole wraps before cutting. 

January 2, 2014

PW's Onion Strings

I can't believe it's taken me so long to post this recipe.  A funny thing happens every time I've made these onion strings.  They get eaten before I can snap a decent picture.  Honest.  OK I may have been the one to eat them all before it occurred to me to grab my camera.  I've had to make them three times before getting a picture.  Torture I tell ya, pure torture.

The first time I ever made them was last summer for a neighborhood barbecue, no picture taken. I made them again recently for my husbands birthday dinner and they disappeared in no time and no picture.  I made them again the very next night for another dinner and finally grabbed some pictures.  I had to show you a picture because my husband is a onion ring connoisseur and he's very particular about the kind of onion rings that he likes.  He likes the thin sort of onions with a light flaky layer of breading so they are nice and crunchy.  These babies totally fit the bill.  The seasoning is perfect, the onions are flavorful and the breading is thin yet crispy.

If you've got a few extra calories to use one of these nights I highly suggest you splurge on this recipe.  They are so darn good!

PW's Onion Strings
Recipe from The Pioneer Woman

  • 1 whole large onion (I used yellow)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/4 tsp salt (scant)
  • 1 quart (or 2 quarts) canola oil
  • pepper to taste
  1. Slice the onions very thin and place in a large bowl
  2. Pour the buttermilk over the top of the onion and stir around so it's fully covered. 
  3. Let soak in the buttermilk for at least an hour. 
  4. Combine the dry ingredients in another large bowl or a large zip lock bag. 
  5. Heat the oil to 375º
  6. Line a plate or bowl with paper towels (for the cooked onion strings)
  7. Dredge a handful of the sliced onions into the flour mixture and then plunge into the hot oil.  Fry for a couple minutes or until they are golden brown.  Remove to the prepared paper towel lined dish. 
  8. Repeat until they are all cooked, serve hot.