Tuesday, June 3, 2014

Onion Strings

This recipe is from Pioneer Woman. You all know how I feel about the Pioneer Woman, but just in case you missed it....she is the BOMB! 'Nuff said. Obviously this recipe is only for 1 onion, so please feel free to double or better yet quadruple this recipe. :)



1 whole Large Onion
2 c. Buttermilk
2 c. All-purpose Flour
1 Tbsp. (scant) Salt
1/4 tsp. (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper TT


Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.

Picture and Recipe from Pioneer Woman

Dolphin Snack

I was bored one day and decided to make a cute snack for the kids. I saw the idea on pinterest, of course, and couldn't resist.

Now this is pretty self explanatory but here is the "recipe"



Cut banana in half and use the top half.
Cut a slit for the mouth using your knife.
Place grape in mouth .
Draw on eye.
Voila cute dolphin made!

Asian Turkey Lettuce Wrap

Asian Turkey Lettuce Wrap

So this is the first recipe I've tried from Damn Delicious blog and it was not disappointing. I loved that it used ground turkey instead of ground beef, as turkey is better for you and you will not miss the ground beef! Now you may be thinking where's the lettuce? I forgot to take a pic of it wrapped in a lettuce leaf so you will have to use you imagination. The kids were a little hesitant about using lettuce instead of a tortilla, but after a little trial and error they got the hang of it.

Serves 4 (I doubled for our family of 6)

1 tablespoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 red bell pepper, diced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1 cup cooked rice
3 green onions, thinly sliced
1 head butter lettuce (I suggest bib lettuce or just regular iceberg)

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat and set aside.
Add garlic, bell pepper and onion to the saucepan. Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in hoisin sauce, soy sauce, ginger and ground turkey until well combined. Add rice and green onions and gently toss to combine.
To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style.

Recipe from Damn Delicious

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup - Chockfull of hearty veggies and tender chicken in a refreshing lemony broth - it's pure comfort in a bowl!

 This was my second recipe I've tried from Damn Delicious and she's not lying it really is delicious! This soup is perfect for warmer months too because it is so light and the lemon makes it very refreshing. YUM!

2 Tbsp. olive oil, divided
1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp. dried thyme
5 c. chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 Tbsp. chopped fresh parsley leaves


Heat 1 Tbsp. olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 Tbsp. oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 c. water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

Picture and Recipe from Damn Delicious

Chipotle Honey BBQ Chicken

This recipe was so yummy and the BBQ sauce just threw it over the top. The recipe makes a lot of BBQ sauce so you have extra left over to put in a jar in the fridge and that you don't have to buy any!:) Oh and it is not too spicy in case you were worried.

Chipotle Honey BBQ Chicken 
Serves 6

10  Chicken Drumsticks
salt and pepper
1/2 c. yellow onion, diced
4 Tbsp. unsalted butter
2 cloves garlic, minced
1 cup ketchup
1/2 c. brown sugar
1/4 c. apple-cider vinegar
1/2 c. orange juice
2 tsp. Worcestershire sauce
1/2 cup honey
1-3 chipotle peppers in adobo sauce (depending on how spicy you want it, I used 2)
28 oz. can diced tomatoes
1 tsp. chile powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper

     Chipotle Honey Barbecue Sauce:
Sweat the onions in butter until soft and translucent in a saucepan over medium heat
Add garlic and cook for 1-2 minutes.
Add remaining ingredients.
Let simmer for 60-75 minutes until sauce has thickened.
Puree with an immersion blender or let cool and puree in a food processor.
Sauce can be stored in the fridge for up to 30 days.
Preheat grill or barbecue.

Dry chicken and season with salt and pepper.
Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
Brush with sauce, cook for a minute, turn chicken.
Repeat 2-3 more times.
Remove chicken from grill and serve.

Recipe from Mom on Timeout