Wednesday, December 16, 2015

French Toast

This has to be one of the easiest breakfasts to make and my family  loves it.

What You Will Need:
Measuring Cup
Measuring Spoon
Frying Pan
Medium Size Bowl
Whisk
Spatula


Ingredients:
4-Pieces of thick white bread
2-Eggs, cracked and beaten into a large bowl
3/4 Cup of whole milk
1-Teaspoon Ground Cinnamon
1 1/2 Teaspoon Sugar
1-Tablespoon Butter
Real Maple Syrup
Extra butter for French Toast

Directions:
Set your stove top for Medium heat. Add butter to your frying pan and melt the butter. Whisk-beat your two cracked eggs in a medium bowl.  Be careful not to get shells in the eggs. Add the rest of the above ingredients to the whisked-beaten eggs. Submerge one piece of bread into the egg mixture, make sure to coat completely.  Turn the bread over and repeat.  Put this egg coated bread in to the hot frying pan.  Repeat the same steps with the other 3-pieces of bread.  





Cook each egg dipped piece of bread for about 7-9 minutes or until golden brown, once golden brown flip each of them over until they are also golden brown. Put on plates and serve with butter and maple syrup. I like peanut butter on mine instead of butter. You should try it, it's really good. Served with apple slices and bacon.  Enjoy!





Butter

Peanut Butter







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Monday, December 7, 2015

Cast Iron Skillet Jalepeno Cornbread

Here is another recipe that friends and family have requested.  I pair this with my home made New England Clam Chowder.

Time start to finish, about an hour.


Ingredients:
1/2 cup (1 stick) Butter, melted, plus more for greasing skillet
1/2 cup Light Brown Sugar
2-large Eggs
2-Cups Yellow Cornmeal
1-Cup All-Purpose Flour
1 Teaspoon Baking Soda
Pinch of Salt
Pinch of White Sugar you can use Brown Sugar if you like
1-Cup Whole Buttermilk
1-Cup Sour Cream
1/2-Cup diced Jalapeno Peppers. If you don't want this to be really hot and spicey, remove the seeds and membraines.
1/2 Cup chopped Scallions or Yellow Onions, either work fine.
4-strips of cooked Bacon
2-Tablespoons of Bacon Grease

Note: I will re-season my Cast Iron Skillet and then pull it out of the oven. Let the Skillet cool. I then take soften Butter and rub it along the sides of the Skillet and melt a little Butter on the bottom of the Skillet to coat, about a Tablespoon or so.

Cooking the Bacon:
This is the easiest way to cook Bacon and the least amount of mess, which I try to avoid.
Put your Bacon on an Aluminum Foil lined baking sheet. Don't stretch and pull, just line the strips side-by-side. Put the baking sheet in a cold oven and turn on to 400-degrees. Bake roughly for about 20-minutes or until golden brown. When done, remove the bacon and put it on a plate that is lined with paper towels to absorb the grease. Reseve the grease for gravies, stews etc.,.


Whisk together the melted Butter and Brown Sugar in a large mixing bowl. Add the Eggs and whisk until combined. Add the Cornmeal, Flour, Baking Soda, Salt and Brown Sugar and whisk to combine. Add the Buttermilk and Sour Cream and whisk together. Add the Jalapenos, Scallions and reserved Bacon Grease.  Break up your cooked Bacon and add to the mixture.  Use a spatula to stir until just combined. Pour the batter in to your lightly greased Cast Iron Skillet. Bake until a toothpick inserted in the center comes out clean, about 30-Minutes.  Lightly Sprinkle the top with Light Brown Sugar or White Sugar. Let cool for about 15-minutes, this helps firm up the Cornbread so it doesn't crumble and break apart. If you don't care about this, then eat it pipping hot, both ways still taste delicious.  You can also drizzle warm Pure Maple Syrup over the top as well.  We eat it this way for breakfast.



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Stuffed Peppers With Rice and Ground Beef

I find that using orange or yellow peppers tend to be sweeter and I like the color. You can us whatever color peppers you prefer, ie,. green, red, yellow or orange.  They all taste good in the end.


8-Servings

Preheat your oven on 400-degrees

What You Will Need:
Baking Sheet
Parchment Paper
Baking Sheet
Medium Size Pot
Oven Mitts
Knife
Measuring Spoons
Measuring Cup
Wooden Spoon
Large Spoon
Large Bowl

Ingredients:
8-Large Bell Peppers
3-Cups cooked rice (White, Jasmine, Brown or Wild) you choose.
1-Egg well beaten
1/4 Pound lean ground beef
3-Garlic Cloves peeled and pressed
1-Onion peeled and finely chopped
1/2 Cup of Crackers or bread crumbs.
2-Teaspoons of salt
1/2 Tsp black ground pepper
Dash of Cayenne Pepper *Optional*
2-Teaspoons Basil
2-Teaspoons Parsley
2-Teaspoons Oregano
2-Tablespoons Worcestershire Sauce
1-Pint of spaghetti sauce. *I make mine homemade but you can use jar sauce that's fine*

You can leave out any of the spices and herbs if you don't like them. I like using fresh but dried is fine. You can also increase or decrease the amount for your own taste. I tend to actually add a bit more spices and herbs than I had listed here.

Directions:
Cook your rice first as instructed on the box. Once cooked, set aside and cool. Mix your cooked rice, egg, ground beef, crumbs, spices and herbs thoroughly. I use my hands, you can use a wooden spoon.



Wash your peppers and then dry. Using a paring knife, cut around the stem in a circle and then remove stem.  Scrape the inside of the pepper and remove the seeds and thick flesh, discard all. (Stem, seeds and thick flesh)




Fill each pepper with the meat and rice mixture and place on the parchment paper lined baking sheet. Pour the spaghetti sauce over top of the peppers and around the bottom with a large spoon.




Bake peppers covered loosely with aluminum foil for 15-minutes at 400-degrees.  After the 15-minutes, remove the foil and reduce your oven temperature to 325-degrees.  Cook the peppers until fork tender which is about an hour depending on your oven.  Serve on plates and add the remainder of the spaghetti sauce on top of each pepper.  I served mine with mashed turnips and a mixed green salad on the side.  Enjoy!






















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Thursday, November 19, 2015

Irish Rosemary and Garlic Lamb

I have always loved lamb since the first time that my Gramma Donovan had made it for me when I was a little girl. She had made it for me often right up until my adulthood.  My Mother hated it and claimed that the mere smell of it cooking made her nauseous, she also didn't like Asparagus and some other vegetables that I had to later learn how to cook from my Grandmothers, Aunts, older Cousins, Grand Mother-In-Law and Mother-In-Law.  I was a culinary sponge after I got married.  I found as many cookbooks as I could get my hands on and read them cover to cover and repeat.  I find peace sitting in front of my the well stoked living room fireplace, snuggled on the sofa with a blanket and a new cookbook, along with either a cup of tea or hot chocolate in hand.  If I am not in the living room you can find me doing the same in my bedroom with the fireplace going.   I myself love to cook, bake and do canning.  I try to put my own twists on things, sometimes with trial and error, but thankfully mostly successes.   At times I even surprise myself with my own concoctions of a pinch of this and a splash of that.  I just wished that when I do that, I would write it all down because I forget after the fact what I had done.  I have now learned if I am going to be Fiddle Farting around in the kitchen (my Gramma Donovan's old saying), I better have a journal and a pen near by to either add or subtract something from the original recipe.  "Fiddle Farting" means to not be doing something in a hurry, taking one's time.  She would also say "Lollygagging" which is pretty much the same thing.  My Maternal Grandparents were quite colorful in their use of the English language, I don't know if it was because of them being Irish or not? They both had a great sense of humor and I would always look forward to either them visiting us or me going to their house.  Gramma always told us kids never to eat Green Apples, AKA: Granny Smiths because they caused "Colly Wobbles." As a young child that sounded like a terrible affliction to get, so I never questioned her words as to what it was and why they caused you to wobble like our Rough Coated Collie dog. Only years later did she tell me what they were.  I love Granny Smiths and have never had an issue with them.  "Collywobbles" mean to get a belly ache, not feeling too well inside.   Eating green apples is just an Old Wives Tale.

Of course with any good meat supper - dinner, we call it "Supper," (your evening meal)  you have to have "Pa-day-dahs" as my Grampa Donovan would call them, AKA: "Potatoes" to the rest of us.  As a kid I have always had potatoes with every meal that had meat or fish.  It didn't matter how they were prepared or served, they made an appearance on your plate, that's just how it was.  I continue the tradition here with my own family because after all, that's how it is. Is this an Irish thing?  I don't know and can't say for sure because it was never questioned.  So in remembrance of my Grands, this lamb recipe is for you.


Pre-heat your oven at 425-degrees Fahrenheit

What You Will Need:
Cast Iron Frying Pan or Oven Safe Skillet
Oven Mitts
Measuring Spoons
Oven Mitts

Ingredients:
2-Lamb Shoulder Chops
Salt and Pepper to taste
2-Garlic Cloves pealed and crushed or you can use Granulated
1-Tablespoon of fresh Rosemary or you can use dried
Extra Virgin Olive Oil.  **I use a pump spray canister, it works really well**
Mint Jelly *Optional*

Cast Iron Frying Pan if you have one, they make a lovely sear on meat

First you want to strip the leaves (needles) off of the Rosemary and set them aside.
Put the Lamb on a plate. Rub one side of the Lamb completely with a little Olive Oil, not too much you don't want it saturated, Rub some of the garlic on the top of the meat, then add some of the Rosemary, Salt and Pepper.

Flip the Lamb over and repeat on this side.  You want both sides to have enough of the spices.
Spray your cast iron frying pan with just a little of the Olive Oil to coat evenly
Set your stove - range top for medium high heat.  Put your Cast Iron Frying Pan on the stove top and add the Lamb.

Here you can see the difference in using fresh Rosemary vs. dried.  The fresh is larger and                   more green - vibrant in color. Either is fine to use.


When the Cast Iron Frying Pan heats up you will get some smoking, this is normal.  If you have an exhaust fan on your stove - range hood I would turn it on.   Cook each side of the Lamb for about 2-3 minutes just to evenly brown them.


Once the Lamb is browned, put the Cast Iron Frying Pan in to the oven and bake them off for about 10-minutes or so, depending on how pink you like them. I like them medium rare myself.


Cut a slice in to the Lamb to see how pink they are inside after the 10-minutes, if it's too pink for your liking, pop them back in to the oven for a minute or two more. Watch them closely because they do cook quickly. Take the Lamb out of the oven and put them on a plate and let rest for 5-10 minutes before serving.  This keeps the juices inside of the meat you don't want the juices running out.  Now, add a little bit of water, or Red Wine about a 1/2 a cup to the dripping and stir, this will release the browned bits in the pan. AKA: De-glazing.  Spoon the drippings over your Lamb. I paired my lamb with a baked potato and sour cream, broccoli with cheese sauce. You can also use a dollop of Mint Jelly on the side.


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Thursday, November 12, 2015

Cute Turkey Cookies

I had made these cute little Oreo Cookie Turkeys last year for Thanksgiving and everyone loved them.  They are a little time consuming and at times frustrating to assemble, you can't rush them.  A word to the wise.   Be mindful of your words, these cookies can and will cause cursing-swearing, especially if a couple of them break in a row. I did have a small pillow near by to hold over my mouth and proceeded to curse in to.  By the time I was finished that pillow was full.  The cookie would break at times while assembling the tails aka:  Candy Corn. The ones that broke my Grand Kids happily ate.  In all honesty, they were really fun and easy to make.  I will be making them again this Thanksgiving which is November 26, 2015.  


                                                    Some of the completed cookies

                                 
Here is one on a home made Chocolate Cream Pie that I had made. I put Peanut Butter Cups along the outside of the pie.





Recipe for the Turkey Cookies:

You will need: 
  • Double Stuff Oreo Cookies *For the base and the body*
  • Candy Corn 1  9-oz bag *For the tail and beak* (For the beaks, break off the  orange and use the white part of the candy.  I think I did this for 15?)
  • Whoppers *For the head*
  • Peanut Butter Cups - Mini *For the belly*
  • Chocolate Frosting  (The type in a tube works best) 
  • Red, Yellow or Orange Gel in a tube *For the feet*
  • Small candy eyes. (You can find these in any baking section of you local grocery store
  • **Optional-Swear Pillow**

Prep: 
Unwrap all of the Peanut Butter Cups and put in a small bowl and set aside
Put Candy Corn in a small bowl and set aside 
Put the Whoppers in a small bowl and set aside
Put the Double Stuff Oreos in a small bowl and set a side
Cut the tips off of the Colored jel of your choosing and set aside
Cut the tip off of the Chocolate tube and set aside

Assembly: 

For each of the turkeys, push 5-Candy Corn Candies into the cream filling of the Oreo Cookie to make the tail feathers. Lay the Oreo on a flat work surface like your table or a cutting board. Do this gently or cursing will occur. After the first Oreo has all 5 of the Candy Corns inserted, set aside and do the next one. It's better to do an assembly-line type order for these. 

Now that all of the tails are inserted, take the brown frosting and put a dab of it down near the end of the Oreo with the tail.  Now put the Peanut Butter Cup on that dab.  The frosting will act like a glue to keep the two pieces together.  Put this aside and continue on with the other cookies.

Next you want to put the head onto the body.  Put a dab of the chocolate frosting near the top of the Oreo, then put the Malt Ball on to the frosting.  Put  this aside and continue building the other cookies.
You now want to put two small dabs of the chocolate frosting on each side of the Malt Ball head, this will be the glue that will hold the eyes.  Put one eye on each dab of chocolate frosting.  Continue on with the other cookies. 

Next comes the beak.  Put a dab of the chocolate frosting just under the middle of the eyes.  Attach the beak. Now do the same, put this aside and continue on with the other cookies. 
You now have the back, tail, head, front, eyes and beak assembled.  Now you have to that assembled cookie and put it on another Oreo that is used for the Turkey's base.  Dab a small amount of the chocolate frosting on to the base and then apply the body. Do this gently, again if you don't, you will be reaching for your "Swear Pillow" which is option.  Now set this one aside and continue on with the other cookies.

At this point the bodies are now assembled and mounted onto the base.  You now need to draw on the little feet with the red, yellow or orange jel.  This is a little time consuming so take your time there's no rush.  Draw a straight line off of the base near the body, this is for the leg.  Now draw 3-toes off of the leg.  I did it this way because if you add them to the base first, you will smudge them during the assembly process. If you make a mistake just use a wooden tooth pick to wipe the jel off and start again. Trust me you will be doing this a time or two.   Put this finished cookie aside on a baking sheet or large serving platter, continue on with the other cookies. 

You are now finished with your Turkey Cookies aren't they cute!  Like I had said, they are time consuming and a bit frustrating, but the more you do them the easier they are to make. If you can set up an assembly line with others to help you, it will go so much easier and smoother.  Have someone do the tails, the heads, body, base, eyes, beak, legs and feet.  Enjoy!

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Monday, October 26, 2015

Life Got Busy

My apologies for not blogging for a little while, life got a little hectic as it sometimes does.  I have been caring for my 96-yr old Gramma 5-days a week, she has Dementia, it can be a bit stressful and trying at times, but you do what you have to do.

I had joined a Boot Camp Class back on May 18, 2015.  Dear Lord was I in for a rude awakening at how grueling and taxing this class could be on one's body.  My oldest daughter Nicole has been taking this class for over two years and told me I should try it out.  I love being physical and use to enjoy going to the gym when I had the time. I had put on a little bit of weight and figured that this would be a great way to get back in to shape.  I had signed up and had my first class, as embarrassing as it was, I struggled to do our first set of sit ups.  I was thinking to myself, "What has happened to me, I use to be able to do these without an issue."  I haven't really exercised hard in four years with the exception of riding my bike 12-miles a few times a week and walking 6-miles also a few times a week. I asked the PT (Personal Trainer) to grab my hand and pull me forward while laying on my back struggling to do the rest of the sit-ups, he laughed. Little did he know I was dead serious.   We did some other exercises which weren't so bad, all of which were done outside near a cemetery of all places. At least if I dropped dead I wouldn't have far to go.  Admittedly I absolutely hated doing burpees, not my first choice of an exercise, that's for sure.  At the end of the class I was winded and sweating like a drowned rat, but felt really good.  I had gone home and decided to put on my Zumba video and do an hour because I am a glutton for punishment, as if the hour of Boot Camp weren't enough.

That evening my daughter Nicole called and wanted to take a walk, I didn't even hesitate and said yes. We started our walk and I had told her about doing Zumba after class and she asked if I was insane? I told her of course I am, but what does that have to do with anything?  She laughed and told me I would be feeling it in the morning, and by feeling it she meant pain.  We got done with the 6-mile walk and I was feeling grand and proud of my cardio accomplishments for the day.  At the end of the bike-walk path the tops of my thighs each got this God awful pain, the only way I can explain it is, it was like labor pains on my thighs. I actually buckled over and couldn't walk any farther, thankfully the car was right there. The pain was so bad I couldn't sit, Nicole had to ease me in to the car and the tears came. I couldn't help it, my thighs were on fire and knotted up tightly.  I told her I think I have lactic acid built up and of course being my daughter, she had to do the "I told you so" with some other wise ass comments followed by laughing. She is cut from the same cloth as me, I swear this to be true.

I had the evening from hell I really did. Anything that required sitting was painful.
You don't really take in to consideration how often you sit especially when you drink nearly a gallon of water a day.  You can use your imagination there. I actually needed help to sit and get back up.  I was using a wooden rolling pin on the top of my thighs to try and help alleviate the lactic acid build up, every time I rolled I winced and moaned out loud like a whimpering pup and tears streamed down my face. Of course my family found this very humorous.  Thank goodness I didn't have class the next day, there  would have been no way for me to even get through.  That evening I alternated between ice packs and a heating pad along with using the wooden rolling pin, each time it touched my thighs, I thought I would die a slow and painful death.  I started drinking a lot of lemon water and upped my protein because those two things also help with the lactic acid.

Wednesday came along and I had to be to class for 6:00 a.m., I couldn't even sit in the car to drive and when I did finally plant my behind in the seat, the pain was excruciating.  Try sitting in a sports car and use your legs for the gas, brake and the clutch.  Oh the curse words flowed like wine, thankfully nobody could hear me inside of the car. I got to the class and had told the PT what had happened and he was shocked that I would push myself so much especially on the first day, also because the class itself is extremely challenging. I told him everything I was doing for the lactic acid and he agreed I was doing everything correctly. He did laugh when I compared the thigh pain to being in labor. Sure he can laugh, he hasn't been through either and I have.

Another hard thing we do is the Indian Run, I won't go in to details on what it is, you can Google it.  I will post a video of our class doing this when I get permission from our PT to share it, it's grueling that's all I can say. I struggled the first time we had done it and the second time around I did great. Another tough exercise we have done is upper and lower planks to the song "Flower" by Moby. Every time it says "up or down" that's what you do. Here is a video so you get an idea of what I am talking about.




In August, two of my friends from the class asked if I wanted to do a 5-K Obstacle Course Race with them? Without hesitation or asking first what it entails, I said yes.  On August 1, 2015, I not only competed with my team mates of 4-other ladies, but we completed the race as well. It was one of the hottest most humid days we have had here in New England.  I was thinking what have I gotten myself in to?  We had to not only run, but scale walls, crawl on our stomachs under fencing, carry filled buckets, do bear crawls, dreaded burpees, scale a chain link fence, etc.,..  Here I am only 90-days in of serious training, I was so afraid I would lag behind and our team wouldn't cross the finish line.  Well lo and behold we did. It was one of the best accomplishments of my life.  We ended up on a running track the last leg of the 5-K Obstacle Course and we had to run the track to the finish line and break the yellow ribbon. I actually burst in to tears when I hit that ribbon.  I had friends and family along with our PT cheering us on, it was an amazing feeling going from struggling to do sit-ups 90-days prior, to running this event in the humidity and heat no less.  I believe our team time was a two hours and 18-minutes, not too bad. I received a t-shirt and a colored rubber band for every completed obstacle station, 20 in total.  I was told this was set up military style and it was tough.

Here are my bands, t-shirt, runner's number and the banner from the event. I have other photos I will post when I have more time.  I am now done with Boot Camp and started Cross Fit Training, same PT just a little less running outside due to being in a studio and lots of weight lifting done in timed exercise stations.  This class is also challenging but I love it and how I look and feel. I am now on session #4.  As for those sit ups, I can do 47 with an 8-pound medicine ball under 2-minutes, not too bad.







Monday, March 30, 2015

Oven Roasted Asparagus

This is easier than sin and you keep all of the nutrients in the vegetables by not boiling the life out of them.

What You Will Need:
Parchment Paper
Baking Sheet
Oven Mitts
Knife

Ingredients:
1-Bunch of Asparagus Spears
1-Teaspoon Sea Salt
1-Teaspoon Garlic Powder or Granulated Garlic
3-Tablespoon Extra Virgin Olive Oil **I have a pump sprayer which I really like.  You can get them anywhere that sells household items.  Just fill with the Olive Oil, pump and spray.**

Pre-heat your oven to 400-Degrees F.

What you will need:
A small baking sheet-tray lined with parchment paper. I find using parchment paper is so much easier for clean up. After all....who enjoys scrubbing pots and pans? Not me.

Directions:
Cut off the bottoms of your Asparagus Spears, usually about 2-inches from the bottom if they are thicker.  Or...you can hold each end of the Asparagus Spear, with one hand and gently bend it. It will break at the thicker part of the stalk,  thrown away the lower broken piece. This is fibrous-woody and you don't want it.

Lay the Asparagus Spears on to the parchment lined baking sheet-tray 
Spray or drizzle the olive oil over the Asparagus Spears
Lightly sprinkle the garlic powder or granulated garlic on each Asparagus Spear
Lightly sprinkle the sea salt on each Asparagus Spear



Bake in the oven for 15-minutes or so, depending on your oven.  The spears should be tender not mushy. 




















This was for supper-dinner tonight.  Oven Baked Corn Flakes Chicken, Oven Roasted Asparagus and Buttermilk Onion Rings. The Onion Rings recipe is already listed here on my blog.  I'll be posting the Cornflakes Chicken soon.

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Sunday, March 29, 2015

Buttermilk Onion Rings

These Onion Rings are not only delicious alone, but you can sprinkle them on Green Bean Casserole, in salads, etc.,.  Now you don't have to buy those Fried Onions in a Can.  I normally double the batch because they go so quickly when I make them.  Whatever is left over, if there is any, you can store them in a zip-lock storage bag in your refrigerator.  **This recipe is for one large batch.**

Ingredients:
2-Large Sweet or Vidalia Onions
2-Cups (1-Pint) of Whole Fat Butter Milk *If you don't have butter milk, for each 1-Cup of whole milk add 1-Tbls of either vinegar or lemon juice. Stir well and let set for 10-minutes until milk curdles-thickens.**
2-Cups All-Purpose Flour
1-Tablespoons Salt
1-Tablespoons Crushed Black Pepper
1/4-Teaspoon Cayenne Pepper
3-Cups of Cooking Oil.  **I like using Peanut Oil.**

What You Will Need:
Cooking Thermometer
Large Cast Iron Skillet or Electric Frying Pan **I like using the Electric Frying Pan because I can accurately set the temperature.**
Tongs
Large Zip-Lock Bag
Medium Size Bowl
Spatula or whisk
Plate
Paper Towels or Clean Brown Paper Bag
Mandolin or Sharp Knife
Sifter
Measuring Spoons
Measuring Cup

Directions:
Peel both of the onions, slice medium thin. You can use a sharp knife or a mandolin, I use either or.




Separate the rings of the onion by pushing your finger into the middle, the rings will just pop out. Do this with each ring. Put the rings in to a Zip Lock Bag.  Now pour your 2-Cups Buttermilk into the Zip-Lock Bag.  Zip the bag shut.  Shake the bag and squeeze the onions throughout making sure that they are fully covered by the Buttermilk. I turn mine upside down a couple of times. Once you do this, put the bag in to a medium bowl, this will help stop a mess if by chance the bag springs a leak. Put the bowl in to the fridge for at least an hour, more is better.




Take the onions out of the fridge.  In a mixing bowl sift together the flour, salt, black pepper, and cayenne pepper together and then set aside.




Remove about a handful of the onion rings from the zip-lock bag with your tongs, put them into the flour mixture, toss them around and make sure to coat the onions well. You can use your hands if you like. Pick up the onion rings with the tongs and gently tap them against the side of the bowl removing excess flour mixture.  Put the coated onion rings on to a large clean plate.  Keep doing this until all of the onions are well coated.



Add the oil to a cast iron skillet or Electric Frying Pan. If you are using an electric frying pan, set the temperature on 375-degrees F.  If you are using a skillet, set your stove top at medium high, attach your cooking thermometer inside of the skillet.  When the skillet or frying pan is at 375-degrees you can start adding in the onion rings. **Tip...put a little water on your finger and let it drip in to the oil, if it bubbles it is at temperature.**


Pick up the rings with your tongs and slowly drop them in to the hot oil. This will prevent the hot oil from splashing up and burning you. **Use extreme caution because this oil is very hot!**  Don't over crowd the pan.


Cook the onions for about 3-4 minutes or until a light golden brown.  Remove the onion rings from the oil with the tongs and place them on to a plate with either paper towels or a clean brown paper bag to absorb the grease.  Sprinkle with salt optional.


As soon as I pulled them out of the hot oil and put them on to a plate, my kids were eating them quicker than I can make them.  These go really fast here in my house.

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Weights and Measures

I added this so it will help those that don't use the same weights and measures that we use here. This will also be so much easier to break-down a recipe if you need to or, if you don't have the right measuring utensils, ie,. measuring cups, etc..














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