Sweet! Bloomin’ Onions.

New week, new recipe!

Here’s one for a Bloomin’ Onion:

BloominOnion

What you’ll need:

For Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tsp ketchup
  • 2 tsp creamed horseradish
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

For Seasoned flour

  • 2 cups flour
  • 4 tsp paprika
  • 2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp cayenne

For Batter

  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 tsp garlic, minced
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 24 oz beer
  • 4 Vedalia onions

Directions:

  1. Mix all ingredients for dipping sauce well, cover and place in refrigerator for at least two hours.
  2. Combine all ingredients Seasoned Flour – mix well.
  3. Mix all dry ingredients for batter – until blended.
  4. Add beer to dry mixture and mix well.
  5. Take each onion and cut about 3/4 inch off top then peel.
  6. Cut onion into 12-16 vertical wedges. Be careful not to cut through bottom root end.
  7. Remove about 1 inch of petals from center of onion.
  8. Place cut onions in cold water for a couple hours to open up.
  9. Once they’ve opened sufficiently remove from water, drain them well.
  10. Dip in seasoned flour, gently shaking to remove the excess flour.
  11. Separate petals to coat thoroughly with batter.
  12. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
  13. Turn over and fry another 1 1/2 minutes or until golden brown.
  14. Drain on paper towels.
  15. Place onion upright in a shallow bowl.
  16. Remove center core with a circular cutter or apple corer.
  17. Serve hot with dipping sauce.

Enjoy!

Caramel Apple Cheesecake Bars

Just in time for fall!

cheesecake bars

Caramel Apple Cheesecake Bars 

What you’ll need:
Crust:

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 Tbsp divided
  • 3 large eggs
  • 1 1/2 tsp vanilla extract

Apples:

  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar.
  3. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
  4. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
  5. Bake 15 minutes or until lightly browned.
  6. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.
  7. Add eggs, 1 at a time, and vanilla. Stir to combine.
  8. Pour over warm crust.
  9. In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg.
  10. Spoon evenly over cream cheese mixture.
  11. In a small bowl, combine all Streusel topping ingredients. Sprinkle evenly with Streusel topping.
  12. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
  13. Serve cold.

Enjoy!

 

Pizza Pork Chops

It’s Friday…how about some pizza or pork chops…or both!

 

pork chop1

What you’ll need:

  • 5 boneless pork chops
  • 1 pinch salt and ground black pepper to taste
  • 5 slices tomato (1/2-inch thick)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 5 slices mozzarella cheese
  • Disposable aluminum pan and tin foil
Directions:
  1. Heat your outdoor grill to medium.
  2. Season chops with salt and black pepper.
  3. Arrange the chops in the bottom of a disposable aluminum pan
  4. Top each with one tomato slice.
  5. Divide the basil, oregano, and garlic between the chops.
  6. Drizzle with olive oil.
  7. Cover the pan with aluminum foil.
  8. Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. (An instant-read thermometer inserted into the center should read 145 degrees F or 63 degrees C).
  9. Remove the pan from the grill.
  10. Top each pork chop with a slice of mozzarella cheese.
  11. Replace the aluminum foil over the pan and wait allow cheese to melt 3 to 5 minutes, before serving.
Enjoy!

Angel Hair with Chicken

Here is something Evangilique might like!

 Angel Hair with Chicken

Angel Hair pasta with Chicken

What you’ll need:

  • 1/2 lb angel hair pasta
  • 4 cloves of garlic
  • 1/2 tsp crushed red pepper
  • bonless, skinless chicken, cut into chunks
  • Zest and juice of 2 lemons
  • 3/4 cup half-and-half
  • 1 cup Parmesan cheese
  • 1 cup baby spinach (remove stems)
  • 3 Tbsp extra virgin olive oil

Directions:

  1. Bring a pot of water to a boil.
  2. Salt the water well, and add pasta.
  3. Heat a large skillet over low heat.
  4. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes).
  5. Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture.
  6. Turn up the heat to medium until the sauce begins to bubble.
  7. Drain pasta – DO NOT RINSE.
  8. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese.

Enjoy!

Mmmm, Broccoli Side Salad

 

Need a tasty side dish for your backyard BBQ today?? How about something healthy AND full of flavor?

 

broccoli salad

 

Broccoli Salad

 

What you’ll need:

  • 8 slices bacon
  • 2 heads fresh broccoli, chopped
  • 1 1/2 cups sharp Cheddar cheese,
  • shredded
  • 1/2 large red onion, chopped
  • 1/4 cup red wine vinegar
  • 1/8 cup white sugar
  • 2 tsp ground black pepper
  • 1 tsp salt
  • 2/3 cup mayonnaise
  • 1 tsp fresh lemon juice
Directions:
  1. Place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain, crumble.
  2. In a large bowl combine broccoli, cheese, bacon, and onion
  3. Prepare the dressing in a small bowl by whisking together the re wine vinegar, sugar, pepper, salt, mayo, and lemon juice.
  4. Combine dressing with salad, mixing well.
  5. Cover and refrigerate for at least two hours.
  6. Serve and Enjoy!

How about Steaks?

garlicsteak

As a last hurrah of the summer BBQ season, how about a delish Garlic Marinated Steak?

What you’ll need for 4 steaks:

  • 1 cup Balsamic Vinegar
  • 1/2 cup Soy Sauce
  • 1/4 cup and 2 tbsp Minced Garlic
  • 1/4 cup Honey
  • 1/4 cup Olive Oil
  • 1 tbsp and 1 tsp Ground Black Pepper
  • 2 tsp Worcestershire Sauce
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Liquid Smoke
  • 2 pinches Cayenne Pepper
  • 4 Rib-eye Steaks

In a bowl, combine all wet and dry ingredients. Mix very well.

Next, place steaks in shallow glass dish. Pour marinade over steaks. Flip steaks, making sure to get marinade on both sides. Rub into steaks. Cover and place in refrigerator for 1 to 2 days. Grill as desired. Discard leftover marinade.

Tasty Carmelitas!

Carmelitas

Oh don’t these look tasty!

Carmelitas

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.