Homemade French Fried Onions

Homemade French Fried Onions...  I could have eaten them all up!

It was Easter weekend and time to make one of the traditional dishes for our Easter meal.  A Green Bean Casserole.  But because I hadn't really given a lot of thought to it (we've been married for almost 24 years now... I've been making our traditional meals for a loooong time) it was only the day before when I realized we were going to need some French's (Durkee) onions for on top of the beans.  Since I had none and had no intention on running to the store, I decided to make them myself.  This also would work out better because I was doing sugar-free, low carb and couldn't have the store bought version.

Since I'm a fan of onion rings it was an easy substitution and was so good I plan on making them this week to snack on!  Note:  for the fried onions to taste similar to the store bought version, you need to use a lot of salt.  I like them less salty, but I 'tested' them with more and got a very close taste to the original.

Fried Onions to top traditional Green Bean Casserole

1/2 medium onion (I used a yellow onion)
1/2 c cream or milk
1/4 c Carb quick (or Biscuit mix or regular white flour)
1/4 c Soy flour
salt and pepper- about 1/8 t each mixed in flour

Slice the onion in thin slices.  Soak in the cream or milk for 10 minute or more.  Heat oil in a pan - at least an inch deep.  When a drop of water sizzles when dropped into the oil, and it's about 350 degrees, lift some of the onions from the milk/cream,  let them drain a second and then dredge in the mixture of flour.  Fry until golden brown.  Drain on a paper towel lined plate.  Salt to taste if you think they need more.  Let cool.  Snack or use on top of green bean casserole or other dishes.

Dredged in flour mixture

I used them on top of Green Bean Casserole but you can use them for anything!

Cut Out Cookies for Spring! Tea Cups and Flowers

It's spring!  Time for a pastel color palette, Mother's Day and more.  How about making cut-out cookies?  How about  tea cups and flowers?

When I originally made these, I was in the middle of a crazy, hectic schedule of three kids sports, lessons and school schedules as well as my own full time work schedule.  The trick to finding the time is to mix and bake them one day - then put them in the freezer until that weekend or a different day and do the decorating then.  Seasonal cookies are an important tradition to my kids and thus, important to me.

Because I didn't have a large span of time, the detail isn't as usual and I did not use a variety of colors on this batch  (I usually add a pretty mint green and pale yellow) - but they are sweet and pretty and oh so delicious.  And?  Tradition continues. 



Sugar Cookies

1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt

Combine  sugar and butter, beat until creamy with your electric mixer.  Add eggs  and vanilla.  Beat well.  Add dry ingredients and mix until blended.   Chill dough until it's easy to work with;  30-60 minutes.

On  lightly floured surface roll the dough to 1/4 inch thickness.  Cut out  cookies.  Bake at 350 until the edges just start to turn golden brown,  about 10 minutes.  Cool on wire racks.  Frost.






Cookie Cutters:

 

Who needs a recipe to use up leftover ham from Easter? Hashbrown Potatoes with Ham - SO GOOD!

Although I've posted this recipe in the past (a couple different versions since it's so easy to 'play' with) I knew this morning there were thousands of people just like me with leftover ham sitting in the refrigerator from Easter dinner yesterday. Let's use it up!

This morning I knew the exact version of this recipe I wanted to post.  It's the version I have handwritten on a recipe card with the notation and family-given moniker of;  "The Potatoes that Haley likes"  Which is exactly what they are called in this house whenever they are asked for my kids.  BTW:  Haley is a friend of my youngest daughter who loves these potatoes so much she wanted them for dinner and breakfast... and then requested them whenever she would spend the night.  This makes a family sized batch so you can half it if you wish or make the whole thing and freeze half. 

Hashbrown Potatoes with Ham

32 oz. pkg. frozen shredded or diced hash brown potatoes
2 c cream, heavy or regular
1 - 8 oz. pkg. cream cheese
1 can cream of celery soup
1 can cream of chicken soup
1/2 t fresh ground black pepper
1 t onion powder
1 1/2 c cooked, diced ham

Mix in a large bowl and pour into a greased pan.  Bake at 375F for 1 hour.  In a crockpot, cook on high 3 hours and leave the lid off for the last 45 minutes or so to thicken up.  Note you can adapt this recipe in many ways!  Including using a 12 oz. can evaporated milk instead of cream, adding some cheese, real diced onion instead of powder, etc.

BLT on a Toasted Tortilla Wrap - (Low Carb BLT)

The other night my husband requested BLT's for dinner.  That sounded incredible actually, but since I'm still doing a no sugar and lower carb way-of-eating right now, that meant no toast for me.  But wrapping tomato, bacon and mayo in lettuce leaves is just not going to cut it for this girl.  I have low carb tortillas in the refrigerator so originally I grabbed one thinking I would just wrap it up. What I ended up doing was 'inventing' the low carb taco shell I posted about just prior! 

This was so incredibly good!  But... then again, in our home, anything with bacon in it is considered yummy!  So easy and quick...  if toast seems to heavy or you can't use the carbs or sugar grams in your diet, then turn to a low carb tortilla and enjoy a BLT sandwich again!


BLT (Bacon, Lettuce and Tomato) on a Toasted Tortilla

1 large sized flour tortilla of your choice
2-3 strips bacon per BLT - cooked and drained
Lettuce leaves
Tomato slices
Mayonnaise

Cut or rip your large flour tortilla in half.  Place each half into the toaster and run it through a toasting cycle.  Carefully remove it, keeping it in a folded position.  Add mayonnaise, lettuce, tomatoes and bacon.  Serve!  A nice change from the every day toast versions!

Folding and placing each half of the tortilla in the toaster

The photo doesn't show the golden brown edges well but it's cooked to that shape

So Easy and So Good - it's a Low Carb Taco Shell

It's a taco shell from a tortilla

This is so delicious, it's not just for low-carbing, but for everyone! 

Simply use your favorite large sized tortilla (flour, whole wheat, or in the case of low carbing, use your favorite Low Carb Tortillas based on the ingredients, taste and carb count you are allowing yourself).  The tortillas I usually use are 2 - 6 carbs per tortilla.  By 'toasting' it, it becomes shaped like a taco shell and is crisp!


Tortilla Taco Shells

Low Carb Tortillas (if you are not low carbing use ANY tortilla) - large sized
A toaster
Toppings

Rip or slice your large sized tortilla in half.  Fold each half over as if it were a taco shell.  Place them into a toaster.  After a toast cycle, they should be golden brown on the edges and crisp.  Carefully remove from the toaster slot, keeping them folded.  As they cool they crisp up even more.  Fill with your favorite toppings!  A whole tortilla is about 2-6 carbs depending on which brand you buy and by slicing or ripping it in half you get 2 'taco's' as one helping.

Toast your two halves to make two 'taco' shells