Kitchen Hint of the Day!

October 26, 2017 at 5:05 AM | Posted in Kitchen Hints | Leave a comment
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Batter up………

When making a batter for foods for deep-frying, try adding 1/2 teaspoon baking powder for every 1/2 cup flour. The coating will be lighter.

One of America’s Favorites – Blooming Onion

March 28, 2016 at 5:15 AM | Posted in One of America's Favorites | Leave a comment
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Blooming Onion

Blooming Onion

A blooming onion, onion bloom, onion blossom, or onion ‘mum is a dish consisting of one large onion which is cut to resemble a flower, battered, and deep-fried. It is served as an appetizer at some restaurants.

The dish was popularized in the United States when it appeared as “Bloomin’ Onion”, a charter feature of the Outback Steakhouse when that national chain opened in 1988. It remains prominent on its menu.

The owners of Scotty’s Steak House in Springfield, New Jersey claim to have invented the dish in the 1970s. Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon, where it is known as the “Texas Rose”. It is usually served with a restaurant-specific signature dipping sauce.

Despite the implied association with Australian cuisine due to Outback Steakhouse’s branding, the dish is almost unknown in Australia (much like the Outback Steakhouse chain itself) and rarely served outside of the United States.

The dish, under the name Awesome Blossom, was also a very popular part of the Chili’s menu, at least in the UK, until it was removed in 2001, possibly for health reasons cited below.

The egg wash and deep frying preparation process of the dish means it is high in calories; a single blooming onion with dressing contains approximately 1954 calories and 134 grams of fat. A study by the Center for Science in the Public Interest found a somewhat lower fat content of 116 grams, including a combined 44 grams of saturated and trans fat. When it existed, the similarly styled Awesome Blossom at Chili’s was ranked “Worst Appetizer in America” by Men’s Health magazine in 2008 for the unusually high totals of calories and fat, with 2,710 calories, 203 grams (1,827 calories) of fat, 194 grams of carbohydrates, and 6,360 milligrams of sodium, with as much fat as 67 strips of bacon. There is a healthier variety, which contains 522 calories and 16g of fat. For reference, the US Reference Daily Intake for fat is 65g and for sodium is 2300 mg, assuming a 2000 calorie diet, while typical daily food energy recommendations lie in the range of 2000-3000 calories.


Beer Battered Fish and Fries

August 22, 2012 at 5:29 PM | Posted in diabetes, diabetes friendly, fish, low calorie, low carb, Ore - Ida | 3 Comments
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Today’s Menu: Beer Battered Fish and Fries

I was at Kroger early this morning trying to find something that sounded good for dinner when I spotted some beautiful looking Haddock Fillets, I found dinner! Beer Battered Fish and Fries. It just sounded right! The recipe for the Beer Batter was based on recipe I found on The Food Network that I tweaked a little. If you like Fish your going to love this recipe! The Beer Batter makes one killer golden crust! I used 2 fillets that I cut up into several small pieces, it made plenty for three people. The Batter makes a delicious tasting crust that fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, for the Batter. The Fish has a fantastic taste and the Batter encrusts the fillets to keep it moist. If you love Fish as much as I do give this one a try. I left the recipe at the end of the post.

Along with the Fish I baked some Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.

Beer Battered Fish and Chips

Too Good!

Beer Batter:
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning, recipe follows

1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)


Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.

Serve fish with French fries.


1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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