Fried Onion Petals

 

 

 

 

 

 

 

 

 

 

 

 

I have a confession to make.  Not proud of it but can’t help myself. I can an entire plate of these things at one sitting. I start off thinking just maybe one or two petals.  Then my inner self starts selling my outer self to have just one more…. And then another and then Poof!  Before you know it, they’re all gone. Plate is empty. I was weak.  My inner self says, an onion is a vegetable and so you had one vegetable today.  Be proud.  My outer self says, you just ate an entire plate of fried onions…. Go get on the scale. 

 

 

 

 

 

 

 

 

 

Fried Onion Petals

1 large Vidalia onion

Wet batter

1 medium egg

½ cup milk

Dry batter

1 cup flour

1 ½ teaspoon paprika

1 teaspoon salt

1 teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon garlic powder

1 ½ teaspoon oregano

1 ½ teaspoon cumin

3-4 small onions

Vegetable oil for frying

 

Peel the onion. Cut off the non-root end first. Slicing off the end makes a flat surface so it isn't rolling around while you're trying to cut it. 

 

 

 

 

 

 

 

 

 

 

Place the onion with the cut side against the cutting board and the root end on top. Cut off all four sides around the root end. You'll essentially have a core in the middle, which you won't be using.

Slice the four cut pieces into two or more segments to make them petal-sized. The pieces should be sized as evenly as possible so that they will all take about the same amount of time to cook. 

 

 

 

 

 

 

 

 

 

 

 

 

Pull apart the onion layers. Now you have onion petals! Set aside while you make your batter.

Batter

Mix all your wet ingredients in a medium bowl. Mix all your dry ingredients in a small shallow bowl.

In a large skillet, add oil and heat over medium heat for about 5 minutes or until hot and lightly rippling. 

 

 

 

 

 

 

 

 

 

 

To coat your onions, dip into the wet batter, then the dry batter, then back into the wet, and dry again. set aside and repeat for all petals.

Drop them into the hot oil and let them fry for a minute, then carefully turn them over and fry the other side. Remove from oil and place onto a paper towel lined plate.  Repeat for all the onions. 

 

 

 

 

 

 

 

 

 

Dipping sauce

3 tablespoons mayonnaise

3 tablespoons sour cream

2 teaspoons ketchup

1 tablespoon horseradish mayo sauce or regular horseradish

½ teaspoon Worcestershire sauce

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

 Combine all ingredients for sauce and blend well. Set aside for dipping.

 

Photography is the property of and copyrighted to Welcome Home. 

Panko Crusted Salmon

 

 

I love Salmon.  I prefer it over every other protein, including steak.  I make it so many ways… in casseroles, broiled, fried, baked…. But this time I decided to keep it simple and delicious.  I love how tender and flaky this is.  I could eat it every day.

 Panko Crusted Salmon

 2/3 cup panko bread crumbs

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

Four 6- to 8-ounce salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving

 

Preheat the oven to 425 degrees. 

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  

 

 

 

 

 

 

 

 

 

 

 

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the vegetable oil over medium-high heat in a large heavy oven proof skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.  

 

 

 

 

 

 

 

 

 

  

 

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.

 

 

 

 

 

 

 

 

 

 

 

 

 Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Serve the salmon hot or at room temperature.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Mini Cinnamon Rolls

 Mini Cinnamon Rolls

Now who doesn't love cinnamon rolls?  What's not to love?  Served warm right from the oven, they make the ultimate comfort food. They are just perfect in the mornings with that hot cup of coffee or tea.  They even smell heavenly while they bake in your oven.  But let's face it, they are rich and decadent and there's that slight twinge of guilt after you have devoured one, right?   So I decided to change that.  I made baby cinnamon rolls!  And I used Star Fine Foods Butter Flavored Olive Oil to cut back on saturated fat, sodium and cholesterol without sacrificing the flavor of these decadent little morsels!  Can I call them diet Cinnamon Rolls?  No. But I can say they are healthier than those big calorie laden ones.  Now can you eat just one?  Doubt it!

Mini Cinnamon Rolls

1 can (8 oz.) refrigerated crescent roll dough
1/2 cup butter, softened and divided
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees and melt 4 tablespoons of butter in a round pie plate.  Add the brown sugar and mix with a fork until blended.  Set aside.

Remove dough from the can and unroll, keeping the dough sheet together as much as possible. Using your fingers, pinch seams together and then brush with the remaining melted butter. Combine the granulated sugar and the cinnamon together and sprinkle evenly all over the top of the dough. 

Starting with the long side of the dough that is closest to you, tightly roll dough into a log, pinching the edges to seal. Then with a long serrated knife, slice dough into 8 slices.  If you want them smaller, you can slice 16 rolls.  Place rolls in the prepared pie plate and sprinkle with any remaining cinnamon and sugar you prepared. Bake at 350 degrees for about 18-20 minutes.

While the rolls are cooling slightly, make the glaze.

Creamy Vanilla Glaze

1 tablespoon unsalted butter, melted
4 tablespoons of heavy cream 
1 cup powdered sugar
1 teaspoon pure vanilla extract

Stir together sugar, cream and vanilla until smooth.  Add a little more cream if you to need to make it more pourable.  Drizzle all over warm rolls and allow them to set for about 10 minutes.  Remove from pie plate and serve warm! 

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