Slam Dunked Onion – LG Do March Right
With March Madness in full swing it is time to get your game day recipes on! LG Do March Right is asking all of us to share our game day recipes for a chance to win a trip to Atlanta for two to the playoff games. You can enter to win on their Facebook page above. One of the game day recipes I make at home is my Slam Dunked Onion! Of course I shared it on the LG Do March Right Facebook page and your more then welcome to look for it in the recipes album and like away!
March Madness in my house generally consists of my son, Chancelor, watching the Boston Celtics as much as possible paired with quick fried recipes. Probably should implement some healthy recipes but it is our excuse to eat fried food 
This recipe is a knock off of the famous fried onion recipes that grace many steak restaurants in our area. Generally, this is the appetizer before you have steak. Slam Dunked Onion is makes enough to go around for five people. We usually have a guest or two over and still have plenty. It’s my opener and then I serve up some brisket tacos with all the toppings.
What recipe would you submit as your #LGDoMarchRight game day recipe? Do you plan to enter to win the trip for two to the final four? Let me know what recipe you submitted in the comments so I can hop on over and have a look!
So far a few of the recipes look absolutely amazing! Monte Cristo Poppers, Muffuletta Bites, Dill Pickle Dip, and Jambalaya Stuffed Mushrooms. I will be watching along for these nifty ideas for #LGDoMarchRight March Madness game day recipes.
Here is the recipe for my Slam Dunked Onion. If you would like you can follow along on Twitter at #LGDoMarchRight. Here is my video on how to hand cut the onion to make it into the blossom.
Ingredients
Instructions
In a medium pot add vegetable oil and heat to 375 degrees F.
In a large bowl, add flour, paprika, cayenne pepper, salt and pepper. Whisk ingredients until will incorporated.
Slice onion on four sides slightly away from the top. Cut again between those slicing and repeat until you have petal shapes. Starting at the outer layer pull the petals down easily working your way to the center.
In a medium bowl, add buttermilk and onion bottom side down. Wet onion and then add to flour mixture. Toss flour mixture over the top of the onion with a graded spoon. Shake off onion and add to back to buttermilk upside down. Wet onion with buttermilk well and toss again with flour mixture. Shake off excess.
Add onion to the hot oil with petals facing downward. Fry for 2 to 2 1/2 minutes. Remove onion with spider and turn over with petals facing up and fry for 2 more minutes. Remove to paper towels or wax paper to drain. Serve promptly with ranch or sauce of choice.
http://mooshujenne.com/slam-dunked-onion-lg-do-march-right/
This game-time recipe has been submitted for LG’s Do March Right Tip-Off Challenge.
Buttermilk Fried Pickles #SundaySupper
Buttermilk fried pickles is a recipe I make every Superbowl to start off the feast. The first few years I made these I used beer batter, regular flour, and a tons of spices. The spices have stayed but the beer and the flour changed after trying various recipes through out the years.
The first and foremost important tip to remember is to get Vlasic as these pickles are crisp. You MUST have a crisp pickle to make them or they will fall apart when frying. The flavor or spice of the pickle is up to you. I have fried up dill pickles but this year I am putting a twist on the traditional favorite by using bread and butter pickles. Along with that change I used cake flour and buttermilk to bread the pickles. The cake flour is light and airy. It creates the perfect batter and the buttermilk helps the flour to attach in flaky layers. Paprika and cayenne pepper are a must for seasoning!
Ingredients
Instructions
Open pickles and drain off the juice into the sink. Place pickles in a large bowl. Pour buttermilk over pickles and let rest for about 2 minutes.
In a skillet or deep saute pan, add oil and heat to a medium heat for frying.
In medium sized bowl, add cake flour and spices; whisk until spices are integrated. Toss a few pickles in flour batter at a time. Add pickles to frying pan and fry for about 30 seconds to a 1 minute on each side. They will cook fast! If the batter starts to brown fast then turn down the heat a little. Drain pickles on a paper towel. Serve with ranch dressing or ranch dipping sauce.
http://mooshujenne.com/buttermilk-fried-pickles/
#SundaySupper Super Bowl Appetizers & Snacks:
- All American Ranch Cheese Ball from The Weekend Gourmet
- Arancinis from My Cute Bride
- Bacon Double Cheese Burger Dip from In the Kitchen with KP
- Bacon Jalapeño Fritters w/ Chipotle Ketchup from La Cocina de Leslie
- Bacon Kettle Corn from The Girl in the Little Red Kitchen
- Baked Crab Cakes from The Meltaways
- Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
- Buffalo Chicken Pizza On A Stick from Neighborfood
- Buffalo Tofu Bites from Soni’s Food
- Buttermilk Fried Pickles from Mooshu Jenne
- Cheddar Cheese and Onion Ciabatta from Family Foodie
- Cheeseburger Bites from Momma’s Meals
- Cheesy, Beefy Nachos from Gotta Get Baked
- Cheesy Jalapeno Popper Dip from Daily Dish Recipes
- Chorizo and Goat Cheese Stuffed Dates in a Smokey Tomato Sauce from The Roxx Box
- Cranberry Glazed Meatballs from Curious Cuisiniere
- Easy White Queso with Chorizo from Supper for a Steal
- Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
- #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
- Gulf Coast Smoked Tuna Dip from 30A Eats
- Ham & Cheese Crescents from Masala Herb
- Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
- Little Filo Cheese Rolls from Food Lust People Love
- Mini Crab Bites from Webicurean
- Muffuletta Skewers from Magnolia Days
- Peach Jalapeno Fritters from I Run for Wine
- Philly Cheesesteak Bites from Cindy’s Recipes and Writings
- Pizza Pretzel Rolls from Cravings of a Lunatic
- Pizza Wontons from Peanut Butter and Peppers
- Refried Black Beans with Pita Chips from Basic N Delicious
- Roasted Garlic-Bacon Dip from girlichef
- Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
- Stamp & Go! from The Lovely Pantry
- Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
- Tandoori Spiced Popcorn from MarocMama
- Wonton Cones Filled with Oriental Salad from Simply Gourmet
#SundaySupper Super Bowl Main Dishes:
- Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
- Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Carolina BBQ Pulled Pork Sliders from The Foodie Army Wife
- Chicken in Passion Fruit Crunch from The Urban Mrs.
- Four Quarters “Grilled” Buffalo Chicken Sandwiches with Bleu Cheese Veggie Slaw from Mama.Mommy.Mom
- Green Chile Cheeseburgers from Juanita’s Cocina
- Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
- Ham and Cheese Sliders from Hip Foodie Mom
- Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
- Meatball Sub Sliders from Country Girl in the Village
- Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
- Pigs in Sleeping Bags from Comfy Cuisine
- Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
- Vegan “Hamburger Helper” Soup from What Smells So Good?
#SundaySupper Super Bowl Desserts:
- Marshmallow Caramel Corn from Mom’s Test Kitchen
- Shortbread Brownies from Baker Street
- Smores Blossom Cookies from Chocolate Moosey
- Sweet Little Pastries from Happy Baking Days
- Sweet Potato Cake Pops from Ninja Baking
- Toddler Truffles from In the Kitchen with Audrey
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Shepherd’s Hand Pies
Yes, I love pie! Oddly enough I prefer cherry or meat pies. These Shepherd’s Hand Pies feature shepherd’s pie in a handmade pie crust. The can be made with beef, chicken or just vegetarian. Creativity with this recipe is your friends. The more intricate the ingredients the richer the flavors. I make these with beef and onion as the flavors just fall together. For vegetarians mushrooms, carrots, potatoes, onion, celery, and corn make a pie. For the gravy just use cooked carrots and blend them in a blender with a bit of heavy whipping cream. They make a fantastic gravy that is full of color and nutrients. If your a chicken fan you can do chicken with a chicken gravy and matching vegetables. If you really want to jump out of the box you can use crawfish or crab meat to make a seafood rendition.
Hand pies are delicious fresh or they can be frozen to heat up later on another occasion. This makes them perfect for movie night or for weeknight TV shows you don’t want to miss; such as Supernatural, Vampire Diaries, Haven, Grimm, and Once Upon a Time. Hmm… did I leave one out? Oh! Of course our beloved The Walking Dead. Do have to say I have been waiting for them to kill off the annoying blonde and the governor. Just not a fan of nut jobs.
Speaking of Vampire Diaries, is anyone else tired of the poor Elena thing? I am. Let’s get on with it. Damon and Elena should be together. Let Tyler hook up with the wolf chic from Secret Circle, and the judgmental Stefan and Caroline should end up together. Maybe spin off some weird love relationship with Klaus and Bonnie as they will both soon hate the new professor in town.
Anywho! Back to the pies.
Ingredients
Instructions
Roll out pie crust on a large floured surface. Use biscuit cutter to cut the dough and set aside. Repeat until all dough is cut out. Place round crust cutout on floured surface and roll to spread out the circle. Set aside.
In a large skillet, place diced onion, garlic, olive oil, and beef in skillet. Heat to medium high heat. Add salt and pepper. Add in carrots and potato and cook until meat is done. Drain can of corn and add to skillet. Add in gravy and stir well. You may add the mixture to a bowl if you would like before adding in the gravy.
Preheat oven to 375 degrees F.
Fill rolled out crust circles with about a tablespoon and a half with dough and seal around edges with a fork. Continue until all the dough is used. Beat egg in small bowl and coat over crust. Place on a baking sheet lined with parchment paper and bake for 30 to 40 minutes until crust is a golden color.
Serve with mashed potatoes or by themselves as an appetizer.
http://mooshujenne.com/shepherds-hand-pies/Honey Bacon Potato Pops
Today is our gathering of the communal table for Thanksgiving for the FN Dish on Food Network. Please take a moment when you are done reading this post to visit the other links below and enjoy other dishes at our communal table. To follow along on Twitter please use the hashtag #PullUpAChair. You may also join in by having a look at our communal table on Pinterest. My recipe for Honey Bacon Potato Pops is below.
Thanksgiving is a time of togetherness, family, and the season that prepares us for Christmas. Fall is my favorite season of the year! The trees change colors, everyone is cooking or baking, and the air is busy with cheer. The pumpkin, which is a super squash, decorates yards with a multitude of colors and scarecrows dance in the wind! Most of all, I love the Macy’s Day Parade! I love picking out my favorites and feeling like a kid again with my teenagers. It is very important to always have a bit of kid left in you.
I hope you will all #PullUpAChair and enjoy my appetizer recipe for Honey Bacon Potato Pops. These are perfect to munch on while waiting on the turkey. Please feel free to leave me a link in the comments to your favorite Thanksgiving dish.
Ingredients
Instructions
Preheat oven to 350F degrees. Soak bacon in honey and wrap over potatoes. Secure bacon with toothpicks.
Bake until potatoes are tender and bacon is cooked. Pull them from the oven and remove toothpick; add lollipop stick. Careful not to break potato. Drizzle potatoes with honey and serve warm.
http://mooshujenne.com/honey-bacon-potato-pops/
Cocktails, Appetizers, Salads and Breads:
- Haute Apple Pie: Apple Jack
- Cooking With Books: Spiced Couscous and Walnut Salad
- Mooshu Jenne: Honey Bacon Potato Pops (pictured above)
- Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
- Big Girls, Small Kitchen: Super Seeded Cornbread
Main:
Sides:
- Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
- Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
- Sweet Life: Apple Chorizo Cornbread Stuffing
- And Love It, Too: Paleo Green Bean Casserole
- Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
- Red or Green?: Corn, Peppers and Onion Saute
- Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
- Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
- What’s Gaby Cooking: Sweet Potato Gratin
- The Heritage Cook: Cauliflower Gratin
- Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
- Bacon and Souffle: Spicy Carnival Squash
Desserts:
- I Am Baker: Pumpkin Bars in a Jar
- Add a Pinch: Caramel Pie
- Chez Us: Pumpkin Cheesecake With Chocolate Swirls
Baked Potato Soup
I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup 
One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here.
I thought this might help warm up those that are freezing on the East coast. I feel for you all.
Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?
Ingredients
Instructions
Peel all potatoes and dice them into 1/2 inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.
Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.
Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.
http://mooshujenne.com/baked-potato-soup/Roasted Jalapeno Soup
A few college semesters ago, a friend of mine took me out to lunch. I had never been to Rockfish but I love seafood and thought it was worth a shot. We decided to just have a couple of appetizers. After a glance through, I saw Jalapeno soup on the menu and just knew I had to try it. It is one of my obsessions to eat everything spicy since when I was a kid I despised spicy food. When the bowl came out to my dismay it was white and creamy! Creamy Jalapeno soup? Yes, it was strange but after a few bites I was completely hooked.
I would like to share with you my copycat recipe for RockFish’s Roasted Jalapeno Soup. This is a simple and healthy lunch that can be served with crackers, croutons, or bread. The soup can be made in less then thirty minutes and pairs well with a BLT sandwich. Don’t go out and eat that greasy burger, stay in and enjoy a delicious bowl of Jalapeno soup.
Ingredients
Instructions
Preheat oven to 400F and place de-seeded and de-ribbed jalapenos faced down on a cookie sheet lined with parchment paper. Roast jalapenos for 10 to 15 minutes till the skin is lifting from the jalapeno. Pull from oven and peel skin from jalapeno. Removing the skins is optional. I like the flavor of the roasted skin so I leave the skin on.
In a medium sauce pot, add in the carrots, onions, and olive oil. Saute for about 3 minutes until the carrots are tender.
On a small plate, smash the butter and flour together until lightly incorporated. This is going to make your roux easier and with less lumps. Add flour and butter mixture to the pan and cook for about 2 minutes while coating vegetables. Add in the roasted jalapenos; stir well. Add in chicken broth and bring to a boil. The soup should have a creamy texture and be yellow in color. Add in heavy cream and wondra flour; stir well and bring to a boil. Once boiling, lower the heat to low and simmer for about 5 to 7 minutes until the soup is thick and creamy. If not thick enough you can add more Wondra. Don't worry about lumps as you will be blending the soup anyway. Salt and pepper to taste.
Using a immersion blender or regular blender, cream the soup until all large pieces of jalapeno or carrots have diminished. ( I didn't blend mine in the picture cause I was in a rush and can't find a piece to my immersion blender). Serve with croutons, crackers, or by itself.
http://mooshujenne.com/roasted-jalapeno-soup/
Brown Bag Challenge – Grape Tomato Parmesan Salad
We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
This is a simple lunch recipe that you can use any reusable container. I generally make this and chill the night before allowing the dressing to set in. As a part of the Brown Bag Challenge I am trying to make something healthy and that is also inexpensive. I want people to know that it doesn’t cost or take as much time to bring lunch as it is to buy it premade. This recipe below will cost you less then $8. I can spend that on a sub sandwich at any local sub shop. The $8 for the recipe below will feed you over three days. When I made this at home I used it as a side for dinner then refrigerated the rest and took it for lunch the next day.
Ingredients
Instructions
In a medium bowl, slice your cucumbers lengthwise in half and take those pieces and slice lengthwise in half again. Now group together cucumbers and slice into quarters. Put cucumbers in bowl. Add in your halved grape tomatoes. Add in your chopped spring onions. Add in the rounds of red onion. Toss with cheese and dressing. Chill for about an hour.
http://mooshujenne.com/grape-tomato-parmesan-salad/Check out the other posts!
Organic Gardening’s This Imperfect Plot: Day 1 of the Challenge
Between City Limits: Brown Baggin’ It
Virtually Homemade: Mixed Greens and Nectarine Salad
Essentials of Nutrition: What I Bring Everyday
City Life Eats: Brown-Bag Challenge
The Brown Bag Chronicles: Lunch On-the-Go
Cooking Channel: Daily Lunch Box
Diary of a Fat Kid: Refrigerator Salad
Not Your Church Cookbook: Enough With the Urban Chickens (and a recipe for 2-Grain Apple Salad)
I Brown Bag: Brown-Bag Challenge, Days 1 and 2
Eat, Sweat, Smile: Leftovers No More
Healthy Kitschy Vegan: Cheater’s Curry
Healthy Plates: Pesto Penne Primavera
Boys n’ Berry: A Mad Dash for Leftovers
Adventures in my Kitchen: Brown-Bag Challenge, Day 1 (and a really cute Smurfs lunch box)
Nutritious Daily: Brown Bag: A Basic Ensemble
Chick Bike: Brown-Bag Challenge, Days 1 and 2
Brown Girl, Brown Bag: Fishing for Compliments
The Adirondack Chick: Brown-Bag Challenge, Week 1
Adventures in Every Day: Brown-Bagging It
The Undercover Cook: Take It Tuesday, Crispy Halloumi Cheese Salad on Flatbread
Mini Taco Salad
With the heat wave stretching across all of the states and from what I hear from my friend Jen, even Canada is warmer then usual; I thought it would be great to post a simple stove top recipe. Slaving over the stove after being in the Summer heat is just not my forte! So, I brought back a recipe we used to make when the kids were little. However, I used to make it with baked tortillas over foil balls in the oven. This time I wanted to actually fry the tortillas, since my frying skills are better, and to make mini taco salads. Perfect for small dinners in the hot Summer heat or a super fun appetizer for a house party!
Ingredients
Instructions
In a stir fry pan or deep frying pan put in a tablespoon of olive oil, chopped garlic, half of the chopped onion, and ground beef. Brown the meat till you see no pink. Add in taco seasoning, this should dry up some of your grease. You do not want to dry up all the grease as it will make the tacos dry.
Preheat oven to 180F. In a second large pot fill about half way with vegetable oil and heat to about 350F. Using a large spoon or ladle, put your tortilla underneath and press down into hot oil. The tortilla will then curl around the spoon forming a small taco salad bowl. You can also use tongs to pull up the sides. Having someone else help is key in preventing either of you getting burned by hot oil. After you pull the bowls out of the hot oil just put them upside down on a baking sheet lined with paper towels. You can have the baking sheet in the oven to keep shells warm. As soon as your done be sure to turn off oven or the towels will burn!
Once your shells and meat are done just add the ingredients to the bowls that you would like. Sour cream, avocado, tomatoes, and salsa are great options.
http://mooshujenne.com/mini-taco-salad/How To Cut A Blooming Onion
One of my favorite items on a appetizer menu is the Blooming Onion also known as the Awesome Blossom. With onions on sale at my local market, I wondered if I could really make a blooming onion at home. I thought for sure the hardest part would have to be the cutting. Actually, the hardest part is getting it in and out of the frying pot! Here is a how to cut a blooming onion video and I will follow up soon with a recipe on how to dust your onion.
Beer Battered Onion Rings
I am such a huge fan of onion rings! I know they are not quite everyone’s favorite fried food but they make a great addition to a burger or on a burger. I generally like to eat them on a burger, the mock edition of the Western Bacon Cheeseburger from Carl’s Jr. basic burger with onion rings, bacon, cheese, BBQ sauce and sesame seed bun, OH YUM! I am just going to go with step one today and that’s the onion rings. I will have to do another post soon for the full burger. These are very crispy but not crunchy; however, if you would like them crunchy just add panko (Japanese bread crumbs) to the batter.
Ingredients
Instructions
In a frying pan put in vegetable oil a little less then half way and turn on heat to medium. If you have a deep fryer set it to about 350 degrees F.
In a large bowl add the flour, paprika, cayenne pepper, salt, and pepper then stir. Slice your onion in thin rounds and push through slowly separating the rounds. With electric mixer, mix in the beer slowly till you get a thickened batter but not to thick as you want it to run of your spoon a little. If it is to running to stick to the onion just add a little flour to thicken. Toss your onion rings in the batter and then drop them into the fryer. You can fry about five at a time without burning. Pull out and drain on paper towels when onion rings are a golden color.
http://mooshujenne.com/beer-battered-onion-rings/
