Tag Archives: Onion

Onion Rings

Posted on by Sherry Mac

Prep Time: 15 Min                Cook Time: 3 Min                Ready In: 18 Min

Yield 3 serving

I think these are the best onion rings I’ve ever eaten. They are light and crunchy on the outside and tender and juicy on the inside, Yum.

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 Panko 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.

Oven Rotisserie Style Chicken

Posted on by Sherry Mac

Prep Time: 10 Min                 Cook Time: 3 1/2 – 4 Hrs                 Ready In: 8 Hrs 10 Min

Yields 1 (4 1/2 pound) Whole Chicken

If you like those roasted chickens you find in your supermarkets, then you’ll like this even better. It has so much flavor and is so nice and tender it falls from the bones. Don’t be afraid of the cayenne pepper, it doesn’t make it spicy hot. What’s really nice about this recipe is you can get two or three meals from it. Take the left over meat and make chicken salad or “my favorite” chicken enchiladas, and then you can take the carcass and boil it up for some yummy chicken noodle soup.

Ingredients

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onions, quartered

a couple of garlic cloves

Stalk of celery

1 (4 1/2 pound) whole chicken

Preheat oven to 250 degrees F (120 degrees C).

Directions

In a small bowl mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Make sure you remove and discard giblets from chicken. Rinse the chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place onion, garlic, and celery into cavity of chicken. Place chicken in a resealable bag or wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Place chicken in a roasting pan. Bake uncovered for 3 1/2 – 4  hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.