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All posts tagged onions

Recipe Swap: Jerk Mango Chicken Kebabs

Published July 26, 2013 by jenmatteson

The latest edition of recipe swap was a grilling/cookout theme, hosted by Sarah at A Taste of Home Cooking.  I was excited to be WC-Recipe-Swap-badge-1assigned a recipe from Kate’s Recipe Box for two reasons.  First, I hadn’t visited her site before, so it’s always exciting to explore new blogs and new blog friends!  The second reason I was excited is that it was chicken kebabs, something that I was positive Nate and I would love.

Jerk Mango Chicken Kebabs

The recipe was for jerk mango chicken kebabs, and it really couldn’t have been simpler.  Well, except for the mango part.  I’ve only worked with mango a handful of times, and I always have a hard time cutting it up without completely butchering it.  Mangos have these weird shaped pits that make cutting it into uniform shapes not so easy.  There are several sites with step by step tutorials and videos that will help walk you through it, but I’m still somewhat mango disabled.

Jerk Mango Chicken Kebabs

Although the mango wasn’t so beautiful, the kebabs were amazing.  I used green peppers and added onions just to have some extra veggies.  Usually, I like to keep veggies/fruit and meat on separate skewers due to their cooking times, but I did like the flavor that the mango added to the chicken.  For some reason, I always forget to spray the vegetables with some olive oil, so they did turn out a bit dry, but still delicious.  This is a great, quick recipe and would be perfect for entertaining this summer!

Jerk Mango Chicken Kebabs

Jerk Mango Chicken Kebabs

Source: Adapted from Kate’s Recipe Box
Servings: 4

Ingredients:

juice of 1 lime
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tsp brown sugar
pinch of cinnamon
2 boneless, skinless chicken breasts, cut into 1″ cubes
1 mango, cubed into 1″ pieces
1 bell pepper, cut into 1″ pieces
1/2 onion, cut into large wedges

Directions:

1. In a large zip top bag, combine lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar, cinnamon and chicken breast. Seal and toss ingredients to combine and coat chicken.  Refrigerate chicken in marinade for at least one hour.

2. If using wooden skewers, soak for at least 15 minutes before threading.

3. Preheat grill to medium high heat.  Thread skewers with chicken, mango, peppers and onions.  Grill for 10-12 minutes until chicken is cooked through, turning frequently to ensure even cooking.  Remove from heat and serve.

Checkout what the other ladies are grilling up for the cookout!

Cornmeal Fried Onion Rings with Chipotle Mayo Dipping Sauce

Published April 16, 2013 by jenmatteson

I love a good onion ring.  And I’m quite finicky about how I like them.  I don’t want them too crispy, but certainly not soggy or limp.  The outside needs to be salty with a good crunch, but the onion inside should be cooked all the way through, but still have a slight bite to it.  Furthermore, the breading must have some flavor, not just any old gooey batter or breading.  And last, I need a good dip with my onion rings.  I do not accept ketchup or marinara.  I like a spicy mayo to dip these golden rings into.

Onion Rings

That being said, I have had a hard time choosing an onion ring recipe to fulfill my 30 Before 30 item.  Last week, there was a new member on my What’s Cooking board, Courtney, so I headed over to her blog, Cook Like a Champion, to see what kind of cool stuff she had.  So many things looked amazing, but her Cornmeal Fried Onion Rings caught my eye right away.  The cayenne and thyme in the breading paired with the cornmeal sounded like a great fit for my onion ring ramifications!

Onion Rings

Turns out, they were awesome!  Not too heavy, the breading stuck to the onions, and just one large yellow onion was more than enough rings for 4 people.  Sadly, I had to keep them in the oven longer than 30 minutes (while we were waiting for Nate’s ribs to be done – post soon to come), so when I finally served them, they were cracker crumbly.  When I test made them earlier in the day, Nate basically tried to eat the entire plate in one handful after his first bit.  Even when I did get to serving them before dinner, they were gone like hot cakes.  I’ll have to make it up to my future parent’s-in-law for round two of onion rings.  Can that ever be a bad thing?  I served them with my chipotle mayo, which was the perfect dip for these rings.  A wonderful first taste of Cook Like a Champion.  Thanks Courtney!

Onion Rings

Cornmeal Fried Onion Rings with Chipotle Mayonnaise

Source: Adapted from Cook Like a Champion
Servings: 6-8

Ingredients:

1 large yellow or spanish onion
2 cups buttermilk
kosher salt and fresh cracked black pepper
1-2 tsp hot sauce
1 1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp cayenne pepper
1 tsp dried thyme
4-6 cups vegetable oil or peanut oil

Directions:

1. Slice of the top and root end of the onion and carefully peel off the brown skin.  Slice into 1/2 – 3/4 inch slices, and separate into rings.

2. In a large bowl, combine buttermilk, 1 1/2 tsp salt, 1 tsp pepper, and hot sauce.  Add onions to buttermilk and toss well to coat all onions.  Refrigerate for at least 20 minutes, up to several hours.

3. In a shallow dish, combine flour, cornmeal, 1 tsp salt, 1/2 tsp pepper, cayenne and thyme.  Whisk together so all ingredients are evenly incorporated.

4. Heat oil in large dutch oven or large pot to 350 degrees.  Meanwhile, prepare baking sheet with foil.  One at a time, remove onions from the buttermilk, and dredge in flour/cornmeal mixture.  Completely coat outside and inside of ring and tap off any excess.  Place ring on prepared baking sheet.  Repeat with remaining onions.

5. Prepare another baking sheet with paper towels and place next to oil.  Once oil is heated to 350, drop in a few onion rings at a time, making sure not to crowd the pot.  Fry until rings are golden brown, flipping over every so often.  They should take about 3-4 minutes.  Remove from oil and place on paper towel lined baking sheet.  Sprinkle with salt immediately.  If you are not serving these right away, place in oven at 200 degrees.  They should remain crisp for about 30 minutes.  I don’t suggest any longer because mine were cracker crisp and crumbly…just a little too crispy.  Serve with chipotle mayonnaise, or other desired dipping sauce.

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