AIR FRYER CHICKEN WINGS

 

INGRÉDIENTS 

• 2 pounds chicken wings recommend party pack**
• 1 tablespoon olive oil
• Rub
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon chilli powder
• ½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.
Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.
Use paper towels to pat dry the chicken wings.
Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.
Arrange the chicken wings into the preheated air fryer.
Cook for about 10 minutes on each side.
Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.
Serve hot and Enjoy !

Cherry cheesecake lush layers.

 

Cherry Cheesecake Lush 

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Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the cheesecake layer:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 container (8 oz) whipped topping (Cool Whip), thawed

For the pudding layer:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1/2 cup sour cream (optional for extra creaminess)

For the topping:

• 1 can (21 oz) cherry pie filling
• 1 cup whipped topping (for garnish, optional)
• 1/4 cup chopped nuts or white chocolate shavings (optional)

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Instructions:

1. Prepare the crust:

   • In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
   • Press the mixture firmly into the bottom of a 9x13-inch baking dish.
   • Refrigerate for 15-20 minutes to set.

2. Make the cheesecake layer:

   • In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Fold in the whipped topping until well combined.
   • Spread the mixture evenly over the chilled crust.

3. Prepare the pudding layer:

   • In a separate bowl, whisk together the vanilla pudding mix, cold milk, and sour cream until thickened.
   • Spread evenly over the cheesecake layer.

4. Add the cherry topping:

   • Gently spoon the cherry pie filling over the pudding layer, spreading it evenly.

5. Chill and serve:

   • Cover the dish and refrigerate for at least 4 hours (or overnight for best results) to allow layers to set.
   • Before serving, garnish with additional whipped topping, chopped nuts, or white chocolate shavings if desired.

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Tips:

• Swap graham crackers for crushed vanilla wafers or Oreo cookies for a different twist.
• Use homemade cherry topping for a fresher taste.
• Make individual servings in small cups for easy portion control.

Enjoy your Cherry Cheesecake Lush, a creamy and delightful dessert that's sure to impress!

Best Southern Fried Chicken Batter

 

Ingredients:

For the marinade (optional but recommended):

• 2 cups buttermilk
• 1 tbsp hot sauce (optional)
• 1 tsp salt
• 1 tsp black pepper
• 2 lbs chicken (drumsticks, thighs, or breasts)

For the seasoned flour:

• 2 cups all-purpose flour
• 1/4 cup cornstarch (for extra crispiness)
• 1 tbsp paprika (smoked or regular)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional for heat)
• 1 tsp baking powder (for a lighter crust)

For the wet batter:

• 2 eggs
• 1/2 cup buttermilk
• 1 tbsp hot sauce (optional)

For frying:

• Vegetable oil or peanut oil (enough for deep frying)

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Instructions:

1. Marinate the chicken (optional but recommended):

   • In a large bowl, combine buttermilk, hot sauce, salt, and black pepper.
   • Add the chicken pieces, making sure they’re fully submerged.
   • Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.

2. Prepare the seasoned flour:

   • In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder.

3. Prepare the wet batter:

   • In a separate bowl, beat the eggs with buttermilk and hot sauce.

4. Dredge the chicken:

   • Remove chicken from the buttermilk marinade and let excess drip off.
   • Dip each piece in the seasoned flour, then into the egg mixture, and back into the flour, pressing to coat well for a crispy crust.

5. Fry the chicken:

   • Heat oil in a deep fryer or large skillet to 350°F (175°C).
   • Fry chicken in batches, being careful not to overcrowd the pan.
   • Cook for 12-15 minutes (depending on size), turning occasionally until golden brown and crispy. Internal temperature should reach 165°F (75°C).

6. Drain and serve:

   • Remove the fried chicken and place on a wire rack over a baking sheet to drain excess oil (this keeps it crispy).
   • Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.

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This batter creates a crispy, flavorful crust that locks in juicy, tender chicken—perfect for that authentic Southern-style fried chicken experience!

Baked Chicken Thighs with Lemon Garlic Sauce

 

Baked Chicken Thighs with Lemon Garlic Sauce 

Ingredients:

For the chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (smoked or regular)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

For the lemon garlic sauce:

• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 400°F (200°C).
   • Pat the chicken thighs dry with paper towels to ensure crispy skin.

2. Season the chicken:

   • Rub the chicken thighs with olive oil.
   • Sprinkle salt, pepper, paprika, oregano, and thyme evenly over the chicken.

3. Sear the chicken (optional but recommended):

   • Heat a large oven-safe skillet over medium-high heat.
   • Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
   • Flip and cook for another 2 minutes, then remove from heat.

4. Prepare the lemon garlic sauce:

   • In a small bowl, mix the garlic, chicken broth, lemon juice, melted butter, honey, lemon zest, and red pepper flakes.
   • Pour the sauce over the chicken thighs in the skillet or baking dish.

5. Bake the chicken:

   • Transfer the skillet to the preheated oven (or place chicken in a baking dish if not using an oven-safe skillet).
   • Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

6. Garnish and serve:

   • Remove from the oven, spoon some of the sauce over the chicken, and sprinkle with fresh parsley.
   • Serve with rice, roasted vegetables, or mashed potatoes.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes.
• You can substitute boneless, skinless chicken thighs, but reduce the cooking time to about 25 minutes.
• Add baby potatoes or green beans to the baking dish for a one-pan meal.

Enjoy your flavorful lemon garlic chicken thighs!

Ganitong beef ribs na luto gusto ko Delicious

 

fall-off-the-bone beef ribs 

Ingredients:

• 1.5 to 2 kg beef short ribs (kaldereta cut or whole rack)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp paprika (optional)
• 2 tbsp tomato paste (optional, for richer flavor)
• 2 cups beef broth or water
• 2 tbsp cooking oil
• Fresh thyme or bay leaves (optional for aroma)
• Chopped spring onions (for garnish)

Instructions:

1. Sear the Beef Ribs

1. Heat oil in a large pot over medium-high heat.
2. Sear the beef ribs on all sides until browned (about 3-4 minutes per side). This locks in the flavor.
3. Remove the ribs and set aside.

2. Sauté the Aromatics

1. In the same pot, sauté the onions until soft.
2. Add the garlic and cook until fragrant.
3. Stir in the tomato paste (if using) and cook for another minute.

3. Braise the Ribs

1. Return the beef ribs to the pot.
2. Add soy sauce, oyster sauce, Worcestershire sauce, sugar, black pepper, and paprika. Mix well.
3. Pour in the beef broth, ensuring the ribs are partially submerged.
4. Add thyme or bay leaves if using.
5. Cover and simmer on low heat for 2.5 to 3 hours or until the beef is tender and falls off the bone. (Alternatively, cook in a pressure cooker for 45-50 minutes.)

4. Reduce and Serve

1. Once tender, remove the ribs and let the sauce reduce until thick.
2. Taste and adjust seasoning if needed.
3. Serve the ribs drizzled with sauce, garnished with spring onions.

Serving Suggestions:

• Mashed potatoes or garlic rice
• Buttered vegetables on the side
• Serve with extra sauce for dipping

Pwede rin itong lutuin sa oven—slow roast at 160°C for 3-4 hours, covered with foil.

Sarap nito! Let me know kung gusto mo pa ng ibang style ng beef ribs.

The Classic Dish: Beef Liver and Onions

 

Ingredients :

• ¼ cup of flour.
• 1 lb beef liver.
• ¼-½ cup of butter.
• ½ tsp of salt.
• ⅛ tsp of pepper.
• Oil to taste.
• 1-2 tbsp of fresh minced sage.
• 2 cups of thinly sliced onions.
• ½ cup of beef stock.
• 1 tbsp of minced Italian parsley.
• ¼ cup of dry white wine.

Directions :

In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.

Beef and Gravy with Mashed Potatoes

 

Beef and Gravy with Mashed Potatoes

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Ingredients:

For the beef and gravy:

• 2 lbs (900g) beef chuck or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp tomato paste (optional, for richness)
• 1/2 cup heavy cream or milk (optional, for creamier gravy)
• 1 tbsp cornstarch mixed with 2 tbsp water (if thicker gravy is desired)

For the mashed potatoes:

• 4 large russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter
• 1/2 cup (120ml) heavy cream or milk
• 1/2 cup sour cream (optional, for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh chopped parsley (for garnish)

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Instructions:

1. Cook the beef and gravy:

1. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Add the beef pieces and brown on all sides (about 5-7 minutes), then remove and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
6. Slowly pour in the beef broth while stirring to avoid lumps.
7. Add Worcestershire sauce, soy sauce (if using), thyme, black pepper, salt, and tomato paste.
8. Return the beef to the pan, cover, and let it simmer for 1.5 to 2 hours (or until beef is tender).
9. If you want a thicker gravy, stir in the cornstarch slurry and simmer until thickened.
10. Stir in heavy cream (if using) for a richer texture.

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2. Prepare the mashed potatoes:

1. While the beef is cooking, place the peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, heavy cream, sour cream (if using), salt, pepper, and Parmesan cheese.
5. Mash until smooth and creamy. Adjust seasoning to taste.

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3. Serve:

1. Spoon the creamy mashed potatoes onto a plate or bowl.
2. Top with the tender beef and savory gravy.
3. Garnish with fresh chopped parsley for a finishing touch.
4. Serve with steamed vegetables or dinner rolls on the side.

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Tips:

• For extra flavor, add a splash of red wine while deglazing the pan.
• Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

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Enjoy this comforting classic!

The trick to making delicious crispy fries without a drop of oil

 

delicious crispy fries without oil 

1. Choose the Right Potatoes

• Use starchy potatoes like Russet or Idaho, as they have less moisture and crisp up better.
• Avoid waxy potatoes (like red or Yukon Gold), which hold more moisture and can turn out soggy.

2. Cut Evenly

• Slice the potatoes into uniform sticks to ensure even cooking.
• Thinner fries tend to crisp up faster than thicker ones.

3. Soak in Cold Water

• Soak the cut fries in cold water for at least 30 minutes to an hour (or overnight) to remove excess starch.
• This helps them crisp up better and prevents them from sticking together.
• Pat them completely dry with a towel before baking or air-frying.

4. Use Cornstarch or Flour

• Lightly coat the fries with cornstarch or all-purpose flour before cooking. This creates a crisp outer layer without oil.
• Use about 1-2 tablespoons per pound of potatoes, and toss well to coat evenly.

5. High Heat Baking or Air Frying

Baking:

• Preheat your oven to 425-450°F (220-230°C).
• Use parchment paper to prevent sticking and arrange fries in a single layer with space between them.
• Bake for 30-40 minutes, flipping halfway through.

Air Frying:

• Set the air fryer to 375-400°F (190-200°C) and cook for 15-20 minutes, shaking the basket halfway.
• Air frying circulates hot air, making fries crispier faster than an oven.

6. Season After Cooking

• Add salt and seasonings (like paprika, garlic powder, or herbs) after baking to avoid drawing out moisture too soon.
• Toss with nutritional yeast for a cheesy flavor without oil.

7. Use Parchment Paper or a Non-Stick Rack

• Elevating the fries on a rack while baking allows hot air to circulate around them, making them crisp on all sides.

By following these steps, you can enjoy crispy, flavorful fries without any oil while keeping them healthy and satisfying. Let me know if you give it a try!

Marinated Cucumbers, Onions, and Tomatoes

 

Ingredients:

• 3 medium cucumbers, peeled and sliced 1/4 inch thick
• 1 medium onion, sliced and separated into rings
• 3 medium tomatoes, cut into wedges
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup oil
• 1 teaspoon chopped fresh mint (optional)

Directions:

1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

Garlic Parmesan Fried Lamb Chops

 

Garlic Parmesan Fried Lamb Chops, 

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 large eggs
• 1/2 cup milk (or buttermilk for extra tenderness)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (optional, for a smoky touch)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1/2 cup olive oil (or vegetable oil for frying)
• Lemon wedges (for serving)

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Instructions:

1. Prepare the Coating:

   • In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic, oregano, paprika, salt, and pepper.
   • In a separate bowl, whisk together the eggs and milk.
   • Place the flour in another dish for dredging.

2. Coat the Lamb Chops:

   • Pat the lamb chops dry with a paper towel.
   • Dredge each chop in flour, shaking off excess.
   • Dip into the egg mixture, ensuring full coverage.
   • Finally, coat with the garlic-Parmesan breadcrumb mixture, pressing lightly to adhere.

3. Fry the Lamb Chops:

   • Heat olive oil in a large skillet over medium-high heat.
   • Fry lamb chops for about 3-4 minutes per side, or until golden brown and crispy.
   • Transfer to a paper towel-lined plate to drain excess oil.

4. Serve:

   • Sprinkle with fresh parsley and serve with lemon wedges for a zesty touch.
   • Pair with mashed potatoes, roasted veggies, or a fresh salad.

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Tips:

• For extra crispiness, double-coat the chops by repeating the egg and breadcrumb steps.
• Use an air fryer at 400°F (200°C) for 15 minutes, flipping halfway for a healthier option.
• Let the lamb rest for a few minutes before serving to retain juiciness.

Enjoy your crispy, savory garlic Parmesan fried lamb chops! Let me know if you need more ideas.

Cheesy Potato Sticks: Crispy Golden and Irresistibly Delicious

 

Ingredients:

2 large potatoes (peeled and grated)

1/2 cup shredded cheese (cheddar or mozzarella)

2 tablespoons cornstarch (for crispiness)

Instructions:

1. Prepare the potatoes: Grate the potatoes and squeeze out excess water using a clean kitchen towel.

2. Mix the ingredients: In a bowl, combine the grated potatoes, shredded cheese, and cornstarch. Mix well to form a dough-like consistency.

3. Shape the sticks: Take small portions of the mixture and shape them into sticks or small logs.

4. Cook:

Pan-fry: Heat a little oil in a non-stick pan and fry until golden brown on all sides.

Bake: Place on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

5. Serve: Enjoy them hot with your favorite dipping sauce!

These cheesy potato sticks are crispy on the outside and soft on the inside—perfect for 

a quick snack or party appetizer.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

 

Ingredients:

For the chicken and potatoes:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

1 lb (450g) baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

Salt and pepper to taste

2 tbsp unsalted butter

For the garlic parmesan cream sauce:

4 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken and potatoes:

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Heat 2 tbsp of butter in a large oven-safe skillet over medium heat.

Add the chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the seasoned potatoes and cook for about 5 minutes until they start to brown.

2. Make the garlic parmesan sauce:

In the same skillet, melt 2 tbsp of butter and sauté the minced garlic until fragrant (about 1 minute).

Stir in the chicken broth and scrape up any browned bits from the pan.

Pour in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and bake:

Return the chicken to the skillet, nestling it among the potatoes.

Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and potatoes are tender.

4. Serve:

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy!

Let me know if you try it out!

Chinese pepper steak with onions

 

Ingredients :

• 1.5 lb beef strips (I used thinly sliced ​​round steaks and cut them into strips)
• 1 green bell pepper, cutting to thick tranches
• 1 red bell pepper, cut into thick slices
• 1/2 thick sliced ​​onion
• 1/4 teaspoon garlic powder
• 1 1/2 cups beef broth
• 1/4 teaspoon ground ginger
• 3 tablespoons of soy sauce
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar
• 1 tablespoon cornstarch

Methods :

Place beef, peppers and onions in an electric pressure cooker.
Adding season, brown sugar & soy sauce on beef / peppers.
Pour beef broth into Instant Pot.
Stir to combine.
Add the lid and make sure it is tightly closed. Set pressure to high for 15 min.
When done for a quick release (or if you want the steak to fall apart, do a natural release)
Remove the cover and press the Cancel button. Then switch the pressure cooker to sauté mode.
In a separate small bowl, mix 1/4 cup cold water with a tablespoon of cornstarch together. Then stir the pepper steak mixture into the Instant Pot.
Bring to a boil for 3 to 5 minutes until the sauce begins to thicken.
Enjoy !

Black-Eyed Peas, Sausage, and Collard Greens Soup

 

Ingredients:

1 lb (450g) smoked sausage (such as andouille or kielbasa), sliced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes, undrained

4 cups chicken or vegetable broth

2 cups water

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 bay leaf

2 cans (15 oz each) black-eyed peas, drained and rinsed (or 2 cups cooked black-eyed peas)

4 cups chopped fresh collard greens (or 1 bunch)

1 tablespoon apple cider vinegar (optional, for a tangy touch)

1/2 teaspoon red pepper flakes (optional, for extra spice)

Instructions:

1. Cook the sausage:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add sliced sausage and cook until browned, about 5-7 minutes. Remove and set aside.

2. Sauté the aromatics:

In the same pot, add diced onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and cook for another minute until fragrant.

3 Build the soup base:

Add diced tomatoes, chicken broth, water, smoked paprika, cayenne pepper, thyme, black pepper, salt, and bay leaf.

Bring to a simmer and cook for 10 minutes to develop flavors.

4. Add the black-eyed peas and collard greens:

Stir in the drained black-eyed peas and chopped collard greens.

Return the sausage to the pot.

5. Simmer:

Cover and simmer for 20-25 minutes, or until the greens are tender.

Stir in apple cider vinegar and red pepper flakes, if using.

6. Serve:

Remove the bay leaf and serve hot with cornbread or crusty bread.

Tips:

For a creamier texture, mash some of the black-eyed peas before adding them to the soup.

If using dried black-eyed peas, soak them overnight and cook until tender before adding to the soup.

Substitute collard greens with kale or spinach if desired

Enjoy your homemade, Southern-inspired soup!

Old Fashioned Onion Rings

 

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Sweet Blueberry Biscuits

 

Biscuits:

• 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
• 1 Tb. baking powder
• 1 1/2 tsp salt
• 3 Tb. sugar
• 1 stick unsalted butter (VERY cold)
• 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
• 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
• 1/2 stick melted salted butter

Sauce:

• 1 c. powdered sugar
• 3 Tb. milk (or more if not thin enough)
• 1/2 tsp. vanilla

How to make it :

Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!

Preheat oven to 500 degrees.

Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.

Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.

NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren’t getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds!

When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

Serve immediately!