There Is A Healthy Onion Rings Recipe

Onion Rings Recipe

Ingredients:

• 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated
• 2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk
• Salt
• Freshly ground black pepper
• 1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour
• 2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil

Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets

Method:

1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at least 15 minutes.

2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Make sure that the pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to an inch thick. Use more oil if necessary. Heat the oil to 350°F. Use a candy thermometer to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading. I have found some instant-read thermometers to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old fashioned metal-encased thermometer works best.

You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. If it sizzles and fries, it's ready. If it burns, take the pan off the heat and let the oil cool down a bit.

4 Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture. Use tongs to place them one by one in the hot oil. Fry for a minute on each side, until golden brown. Do not crowd them. Place finished onion rings on a cookie sheet lined with paper towels to absorb the excess oil. Keep the complete onion rings warm in a 200°F oven while you fry the rest. Between batches, if you end up needing more oil, add some. Let the temp get back up to 350°F before starting the next batch.

Why We Need Eat Yogurt

When I was a child I always enjoyed eating yogurt, especially the strawberry and banana flavor. Yogurt has always been a nutritious, healthy and tasty snack for me! Since my kids have seen me eat yogurt on a day to day basis, they have had a routine of eating it too as a snack. They love greek yogurt and squeezable yogurt tubes in all flavors. Yogurt is a great source of protein and calcium which helps the body to grow healthy bones. It also contains something called probiotics, which are living microorganisms that can improve health.

4 Reason to Eat Yogurt

1. Yogurt is easier to digest than milk. The culturing process makes yogurt easier to digest than milk. The live and active cultures break down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.

2. Boosts the immune system. The probiotics in the yogurt helps prevents the overgrowth of fungus that shouldn't be able to grow in your body.

3. Yogurt Contains Plenty of Calcium. Eat at least eight ounces of yogurt every day as this amount gives 50% of a kid's daily requirement of calcium and about 40% of an adult's daily calcium need. Eight ounces of yogurt gives more calcium to the body compared to the same amount of milk.

4. Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping.

Yogurt Snack Recipe

Ingredients:

• yogurt of any flavor (I personally prefer greek) or squeezable yogurt tubes
• small ziploc bag
• parchment-lined cookie sheet
• berries or fruit of any sort

Directions:

In a ziploc bag, spoon your child's favorite flavor yogurt and snip the corner or use the squeezable yogurt. Then Squeeze a dot size of yogurt onto the parchment paper. Put cut up fruit of your choice on top of the dots. Freeze the yogurt dots for about 1/2 an hour. Serve chilled! Make sure to not leave the dots out for too long they melt very easily!

White Chocolate Banana Bread Pudding Recipe

Earlier this year when our family was vacationing we visited the Downtown Disney area in Florida. We were overwhelmed with dinner choices and made the mistake of NOT making a reservation. I had high hopes of eating at the Rainforest Cafe until we found out the wait time was over 2 hours. We had two very hungry toddlers with us and decided to give in to my husbands idea of eating at the House of Blues where the wait time was only 15 minutes. As it turns out, my dear husband made a good choice. The place was lively, fun and the dessert was out of this world. Ever since I first ate their White Chocolate Banana Bread Pudding I have been craving it.

After months of putting it off and ignoring the "must make this now" craving I got bored enough to experiment with some ingredients, pieced together different online recipes and came up with a white chocolate banana bread pudding that rivals the House of Blues dessert. I think the key to getting the richness I desired was trading out that plain old French board for a heavy egg bread. I haven't seen a store locally that makes one so I just made it myself which is relatively easy, especially if you have a bread machine.

Ingredients:

• 4-5 cups cubed and dried Challah
• ½ cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 6 ounces white chocolate chips
• 4 egg yolks
• 1 egg
• 2 teaspoons vanilla extract
• 2 bananas

sauce

• ¾ cup heavy cream
• 6 ounces white chocolate chips

Instructions:

1. In a medium saucepan heat sugar, milk and cream over medium high heat until it begins to simmer, stirring frequently.
2. Immediately remove from heat and stir in white chocolate chips until melted. Set aside to cool.
3. In a small bowl, whisk eggs until smooth. Add ½ cup of the warm milk mixture to the eggs whisking constantly until combined.
4. Add the egg mixture to the milk saucepan, stirring constantly until combined.
5. Add the vanilla and stir.
6. Grease an 8 x 8 baking dish with butter or non-stick cooking spary and add the bread cubes. Toss with sliced bananas.
7. Heat oven to 350 degrees F.
8. Pour the warm egg mixture over the bread cubes and set aside for 30 minutes to absorb the liquid.
9. Bake for 45 minutes, just until the bread pudding has set.
10. For the sauce, heat the cream over medium-high heat until it begins to simmer and remove from heat. Stir in white chocolate chips.

This Lemon Cheesecake Recipe Is So Healthy

Baking a lemon cheesecake is very simple even for first timers in the cooking world. This article is dedicated to help you learn how to bake the perfect lemon cheesecake. Lemon cheesecake is better served chilled so it should be baked a day ahead before serving. Preparation of lemon cheesecake can take anywhere between around 15 minutes and 70 minutes to cook so prepare your time for this.

Ingredients:

• 14 ounce of fat-free sweetened strong milk
• 2 eggs
• 375g of cream cheese (must be at room temperature)
• 2 tablespoons of fresh lemon juice or a lemon
• 2 tablespoons of cornstarch
• A tablespoon of vanilla
• Half cup of egg substitute
• 1 tablespoon of ground cinnamon

Please note:
Make sure that you have all the above ingredients and required equipments before you start. Ensure that all the ingredients required are at room temperature before starting.

Cooking Instructions:

Preheat your oven to 350 degrees and then after a few minutes or so reduce it to 325 degrees.

Prepare yourself a 20.5cm spring form pan. Brush your pan with butter to grease it lightly.

Break crumbs into a food processor to make your base.

Add sugar to your pulse till it is evenly blended.

Add your egg white mix till it is moistened.

Mix your crumbs and cinnamon in a bowl then add butter and pulse till its well combined.

Ensure that all the crumbs are coated in butter.

Allow your crumbs to cool while adding the sweetened condensed milk and cream cheese which are at room temperature.

Sprinkle in the cornstarch carefully making sure it is evenly distributed.

Add lemon juice, egg substitute and vanilla and mix them smoothly.

Pour it on your pan making sure it doesn't go over the edge of the pan.

Incase bubbles appear on the surface run a knife through the lemon cheesecake and burst any bubble.

If you would like your lemon cake to have a an extra filling, spray it with a non stick spray and continue baking for 40 minutes.

Check after 30 minutes to ensure everything looks ok.

Bake your cake for 40-45 minutes until the edges are brown or tiny cracks start appearing on the edges. Make sure the center of your cake doesn't jiggle when you shake your pan. If it does it may require a few more minutes.

Turn of your oven and allow your lemon cheesecake to cool for at least 45 minutes in the oven.

Transfer it to a wire rack and cool fully, then chill it in your fridge for at least 3 hours before serving.

The Tips For A Perfect Steak

There's nothing better on a grill than a great steak. The biggest secret to cooking a great steak is to start with a great cut of meat. There are lots of great cuts but my favorite is Rib Eye. Rib Eye is not the tenderest cut, but I feel that Rib Eye has the most flavors and I'll take flavor over tenderness any day. Look for steaks with a little fat marbling. A good cut of meat and a quality steak doesn't need much seasoning, too much seasoning takes away the natural flavoring of a good steak.

Preparation

Before you put the steaks on the grill, take them out of the refrigerator and let the steaks reach room temperature. Trim any excess fat in excess of ¼”. To prevent your steak from curling, make a cut in the fat about every inch or so. Rub steaks lightly with olive oil and sprinkle steaks with fresh pepper. Oil the grill and set gas grill on high or a single layer of dense charcoal until ash is white on a charcoal grill.

Grilling

Place your steaks on hot grill using direct heat. I like cross hatch grill marks on my steak so I cook the steak for about 1 minute on each side. Then I turn the steaks 90 degrees, turning only once more turning cooking. Always use tongs to flip your steaks, never puncture them with a fork to turn and remove them.

Cooking Time

Cooking times can vary depending on external conditions like wind, ambient temperature and so on. Of course the biggest factor is the thickness of the steaks you're cooking. If you have an exceptionally thick cut of steak, and you don't like rare steak, you may want to partially cook the steak using indirect heat. But always sear both sides of the steak to lock in the juices first. You can tell if a steaks is done by pressing the steaks with your tongs. A rare steak will be soft, medium slightly firm and well done will be firm.

Cream Of Mushroom Soup

Cream of Mushroom Soup doesn't need to come out of a can, you can make this from scratch. I will say that cans of soup have their place. I use them in a few recipes. Homemade soup is always best. During the winter soup will keep you warm, and when you are ill, something helps you feel better like soup. Here is one of my favorite types of soup, mushroom soup.

This soup takes about 30 minutes to prepare. Sometimes I just want a bowl of soup, not a day long process. This soup tastes like it cooked all day long, but I assure you, you can make this one for dinner, and not spend all evening in the kitchen.

Cream of Mushroom Soup

Ingredients:

• 10 button mushrooms
• 1/2 ounce dried mushrooms (any type - *optional*)
• 2 tablespoons olive oil
• 1 small potato - diced
• 1 cup diced onion
• 2 cups low sodium chicken broth
• 1 cup heavy cream or milk

Instructions:
If you have dried mushrooms soak in heavy cream while you begin preparation on mushrooms. Ideally, these should soak until they are tender. Saute mushrooms and onions over medium head in a medium sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water. Add 2 cups of chicken stock and potato. Cover and simmer for about 18 minutes over a medium-low heat. Puree soup in either a blender or with a hand immersion blender until soup is well blended and is fairly smooth. Return soup stock to pot, add heavy cream and heat until the soup is hot all of the way through.

You can garnish the soup with a small dollop of sour cream. Chopped fresh chives or fresh dill goes well with this soup.