BACON-WRAPPED AND BEER-BATTERED ONION RINGS

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Serves 3 to 4

INGREDIENTS:

2 large Vidalia onions
1 quart vegetable oil
12 ounces of your favorite  stout beer
2 cups all-purpose flour, divided
2 pounds sliced bacon
2 cups cheese sauce (click here for the recipe)

 

 

 

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DIRECTIONS:

Cut onions crosswise into 1/2-inch thick slices, peel, and separate into rings. Discard the inner bulbs.

Heat oil to 365℉ in a deep fryer or heavy-bottomed pot attached with an oil thermometer.

Combine beer with one cup flour; mix thoroughly. Place remaining flour in a shallow dish.

Dredge onion rings in flour, shake off excess, and dip in beer batter. Spiral slices of bacon around each onion ring to completely wrap it (you may need several slices depending on the size of the onion). Dip into batter again.

Deep-fry the rings, a few at a time, for 3-5 minutes, or until deep brown. Transfer to paper towels to drain.

Serve while hot with cheese sauce.

TODAY.com Parenting Team FC Contributor


Quick and Easy Nacho Cheese Sauce

Whether its game night, movie night or you just want to have a quick snack, nachos are always a go to. But why leave your house to go pay for nachos when you already have the ingredients at home to make them? Forget heading to the store. And who needs Velveta! You can make nacho cheese sauce right at home.  Here’s the step by step recipe in making the cheesiest of nacho cheeses!

Makes About 2 Cups

Ingredients:
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flout
1 cup whole milk
8 ounces good quality shredded sharp cheddar cheese
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

For Serving:
Corn tortilla chips
Sour cream
Chopped fresh tomatoes
Slice scallions
Pickled jalapeno slices



Step 1:

Melt butter in your skillet.

 

 



Step 2:

Add 2 tablespoons of all purpose flour.

 

 

Step 3:

Add 1 cup of whole milk.

 

 



Step 4:

Add a 1/4 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Then stir.

 

 

Step 5:

Add 8 ounces of  good quality cheddar cheese. Stir until cheese melts.

 

Step 6:

Take a ladle and add cheese to your tortilla chips.

 

 

 



Step 7:

Add tomatoes on top of the cheese, and scallions or jalapenos for extra flavor. Serve with sour cream on the side.

 

TODAY.com Parenting Team FC Contributor


Tofu Nuggets

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Adapted from
Alice Currah
Kitchen Explorers, 2015

These seasoned fried tofu nuggets make a great vegetarian option for the more popular chicken nuggets. Dipped in a seasoned batter and pan fried to a crisp golden brown, these nuggets are known to convert tofu haters into lovers.Unlike chicken, making a baked version of this dish is not easy or recommended. There is so much moisture the tofu holds that frying at a relatively high heat quickly gives the batter its nice crispy golden texture. If the tofu sits out too long, the batter becomes wet due to the liquid within the tofu. So enjoy them while they are warm. These seasoned tofu nuggets are irresistibly good and will make tofu haters into lovers. Enjoy!

Serves 4 to 6

Ingredients:
1 package extra firm tofu
½ cup chickpea flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 vegetable bullion cube, slightly dissolved in 1/4 teaspoon of  water
2 Tablespoons nutritional yeast (available in the health food section, bulk spices)
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon Chinese Five Spice powder
½ teaspoon paprika
¼ teaspoon black pepper
2/3 cup water
Coconut oil, for frying

Directions:
Place the block of tofu on top of a flat strainer and place a flat plate over the top of the tofu. Then place a heavy pot on top of the plate. This will allow the tofu to expel as much water as possible. Allow the tofu to drain for 1 hour.

Cut the tofu into rough, 2-inch cubes.

In a medium bowl, stir in the flour,  baking powder, baking soda, yeast,  dissolved bullion, garlic powder, salt,  five spice powder paprika and black pepper.Slowly add the water, whisking as you go. The mixture should be the consistency of pancake batter.

Pour 1/3-inch level of oil into a medium pan. Heat the oil on medium heat.

Working in small batches, generously coat the tofu cubes with the seasoned batter.

Without overcrowding the pan, fry the bottom of the tofu until the batter turns to a crispy golden brown. Flip the cubes and cook until the rest of the tofu cubes are crispy and golden brown. Place finished cubes on a plate lined with a paper towel.

Continue to do this until all the cubes have been fried.

The tofu will be very hot. Allow the tofu to cool for five minutes. Serve with your choice of condiment and enjoy while warm and crisp.

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