Crispy Baked Onion Rings

Baked Onion Rings are perfectly crispy, delicious, and made in the oven! Dredge the onions in a light batter (made without baking powder!) and coat with Panko bread crumbs before baking. 

These oven baked onion rings, just like french fries,  are the perfect classic side for hamburgers or your favorite sandwich!

Baked onion rings with a side of ketchup.

Onions for Rings

You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk.

For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.

  • Peel and trim the root and stem ends.
  • Slice perpendicular to the two ends, and separate the rings.
  • You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).

Two images showing the steps to prep and coat the onion rings.

How to Make Onion Rings

Homemade baked onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!

  1. Batter: Make sour milk, then combine with egg and seasonings.
  2. Bread: Toss the onion rings in flour, dip in the batter, then in panko breadcrumbs, turning to coat. Use a fresh dish of bread crumbs as the ones in the first dish become soggy.
  3. Bake: Place the rings in a single layer on a parchment lined cookie sheet. Bake, turning halfway through, until browned and crispy.

Baked onion rings being dipped in ketchup.

The Best Onion Rings Sauces

Baked onion rings taste great with ketchup or chili sauce. Or, try some of these other favorite sauces:

  • Honey mustard
  • Ranch dressing
  • Heinz 57 sauce
  • Vinegar sauce
  • Marinara Sauce

How to Reheat Them

Leftover baked onion rings can be refrigerated for up to three days. To keep them crisp, reheat them in the oven, not the microwave.

To Reheat: Place on a parchment lined cookie sheet in a 400°F oven for 5 or so minutes to crisp up. They will taste just like when made fresh.

Best Baked Appetizers

  • Oven Baked Jicama Fries – delicious low carb side option
  • Oven Baked Buffalo Cauliflower – perfect for dipping!
  • Honey Garlic Chicken Wings – sweet, sticky and loaded with garlic
  • The Best Cheesy Breadsticks – ready in 20 mins!
  • Crispy Zucchini Fries– crispy, crunchy and perfectly tender inside!

Crispy Baked Onion Rings

These onion rings are perfectly crispy, delicious, and made in the oven! Dredge onions in a light batter and coat with panko bread crumbs before baking. 

  • 2 large onions
  • 2 cups buttermilk (divided)
  • 2 eggs
  • 1/2 cup + 2 tablespoons flour
  • 2 cups Panko bread crumbs
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon each seasoning salt, pepper, paprika and parsley
  1. Peel onions and slice into 1/2" thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.

  2. Preheat oven to 425°F.

  3. Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.

  4. In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.

  5. Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.

  6. Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.

  7. Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.

  8. Sprinkle with additional seasoning salt if desired and serve with ketchup!

Nutritional information includes 1/2 of the batter mixture and 1/3 of the wet mixture.

This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly
This easy oven baked onion ring recipe is made without baking powder and without deep frying! Sliced onions are dipped in a light batter and breaded with a Panko breadcrumb mixture before being baked until crispy. It's one of my families favorite homemade treats! #spendwithpennies #bakedonionrings #appetizer #sidedish #kidfriendly

Original source: https://www.spendwithpennies.com/light-crispy-baked-onion-rings/

Pineapple Chicken Kabobs

Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.

Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!

Four Grilled Hawaiian Chicken Kabobs

Perfect for Summer

Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.

The possibilities are endless.  These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.

If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!

Or Winter…

Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!

  1. Preheat the oven to 450°F.
  2. Place prepared kabobs on a foil lined pan.
  3. Bake 22-26 minutes or until chicken reaches 165°F.

Easy peasy!

A rainbow of veggies on pan for chicken kebabs

One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!

Delicious BBQ Sauce is Key

Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much.

Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.

hawaiian chicken kabobs being brushed with marinade

Great for Marinades

Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case, I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!

If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades…  think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!

Grilled Hawaiian Chicken Kabobs with peppers

More Grilled Chicken Recipes

  • Teriyaki Grilled Chicken Thighs
  • Beer Can Chicken
  • Santa Fe Chicken Foil Packets
  • Grilled Chicken Fajitas
  • Grilled BBQ Chicken

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs. Tender juicy chicken layered with a rainbow of veggies in a tangy Pineapple Honey BBQ Sauce. The perfect quick & easy summer meal!

  • 4 large boneless skinless chicken breasts
  • 1 cup mushrooms (halved)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup pineapple (diced)
  • 1 green bell pepper
  • 1 purple onion

Sauce

  • 1 package KC Masterpiece® BBQ Sauce & Dry Rub (Sweet Honey)
  • 1 3/4 cup pineapple juice (divided)

Sauce

  1. Combine 3/4 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub. Set aside.

Skewers

  1. Cut chicken into bite-sized pieces. In a large zipper bag combine 1 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub and chicken. Marinate 30 minutes.

  2. Preheat grill to medium-high.

  3. Thread chicken and vegetables onto skewers and brush with BBQ Sauce.
  4. Grill 12-16 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of KC Masterpiece ®. The opinions and text are all mine.

Original source: https://www.spendwithpennies.com/hawaiian-chicken-kabobs/

Dill Pickle Coleslaw – a crunchy tangy twist!

Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!

Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.

A bowl of pickle coleslaw topped with dill pickles.

How to Make Dill Pickle Coleslaw

The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!

  1. Dressing: Whisk together the dressing ingredients and set aside.
  2. Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.

Once the salad is prepared, add the dressing and chill up to two hours before serving.

Two images of shredded cabbage and shredded pickles.

Can I Make Coleslaw in Advance?

The best coleslaw recipes are easy to make, easy to store, and everybody loves them!

As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!

Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!

Overhead image of pickle coleslaw ingredients.

How Long Does it Last?

If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!

More Quick Sides

  • Pistachio Strawberry Salad – flavorful summer dish
  • Creamy Carrot Salad  – retro recipe!
  • Easy Watermelon Salad – made with feta & mint
  • Tomato Avocado Salad – ready in 15 minutes!
  • Chickpea Salad – protein packed salad!

Dill Pickle Coleslaw

This dill pickle coleslaw is a tangy twist on a classic recipe. Serve as a side, in place of lettuce, or on top a pulled pork sandwich!

  • 6 cups cabbage (shredded)
  • 1/2 cup red cabbage (shredded)
  • 1/2 cup carrots (shredded)
  • 1/2 cup dill pickles (shredded)

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon sugar
  • 2 tablespoons dill pickle juice
  • 1 teaspoon fresh dill
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste
  1. Combine all dressing ingredients in a small bowl. Mix well.
  2. Add remaining ingredients and toss to combine.
  3. Refrigerate at least 2 hours before serving.

This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad
This is the best coleslaw recipe - made with classic ingredients and shredded pickles! The creamy homemade dressing is given an upgrade as well with fresh dill and dill pickle juice. My family can't get enough of this dill pickle coleslaw recipe, especially when served with pulled pork sandwiches! #spendwithpennies #dillpicklecoleslaw #coleslawrecipe #sidedish #salad

Original source: https://www.spendwithpennies.com/dill-pickle-coleslaw/

Chocolate Chip Zucchini Banana Bread

In partnership with Bob’s Red Mill, I’ve combined banana and zucchini bread into one delicious loaf, using almond flour and coconut flour to make a perfectly sweet, nutritious, gluten-free version of this classic dessert, snack, or breakfast dish!

Chocolate Chip Zucchini Banana Bread

One of the first baked desserts I ever made from scratch was banana bread. It was a sugar-filled, insanely delicious Paula Deen recipe. I still remember how satisfying that first bite was – so sweet, soft, moist, and most importantly, made by me!

Chocolate Chip Zucchini Banana Bread

What’s great about banana bread is that it’s naturally sweetened from the ripe bananas, so you don’t need much extra sweetener. This banana bread is part banana bread part zucchini bread, made with simple, wholesome ingredients, like almond milk, eggs, vanilla extract, and maple syrup.

Whenever I bake, I bake with Bob’s Red Mill, because I love the quality of their flours and they never fail! For this, I’ve used Superfine Almond Flour and Organic Coconut Flour. The coconut flour adds the slightest hint of sweetness as well, and the almond flour is nice and nutty. I tested this recipe three times and found the perfect combination of ingredients!

Chocolate Chip Zucchini Banana Bread

I made these into mini loafs, because a) they’re cuter and b) they’re easier to freeze! They’re meal prep friendly and work well as breakfast, snack, or dessert! I like drizzle mine with a little almond butter and topping with blueberries for breakfast.

To freeze, wrap the fully cooled down loafs in foil and freeze. To reheat, unwrap and pop these in the oven for 10 minutes at 350 degrees. They’ll go quickly!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

This is per slice, there are approximately 4 slices/mini loaf:

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Serves 4 mini loafs

Chocolate Chip Zucchini Banana Bread

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

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Ingredients

  • 0.25 cup coconut flour (Bob’s Red Mill)
  • 1.5 cups almond flour (Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil, melted and cooled to room temperature
  • 2 ripe bananas, well mashed + 1 ripe banana, halved lengthwise
  • 2 tablespoons almond milk
  • 1 medium zucchini, Blade D, noodles well trimmed?3/4 cup walnuts, chopped?1/2 cup dairy-free chocolate chips

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Instructions

  1. Preheat the oven to 350 degrees. Grease 4 mini loaf pans with cooking spray (preferably coconut oil spray) and set aside.
  2. ?In a medium bowl, add in the coconut flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  4. ?Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and half of the chocolate chips and stir again.
  5. ?Transfer the batter into the loaf pans and sprinkle with remaining chocolate chips. Set down the banana halves on top, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
  6. ?Remove the loafs from the oven and let cool for 10-15 minutes before slicing, for best results. Serve.
7.8.1.2
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https://inspiralized.com/chocolate-chip-zucchini-banana-bread/

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Chocolate Chip Zucchini Banana Bread

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Original source: https://inspiralized.com/chocolate-chip-zucchini-banana-bread/

Cheesy Bacon Ranch Potatoes

These Cheesy Bacon Ranch Potatoes are incredibly crispy, super cheesy, loaded with bacon and topped off with sour cream and Sriracha! These potatoes have it all, what’s not to love? Meet my new favorite side dish. When it comes to roasted potatoes, I used to love my roasted potatoes with garlic sauce, and trust me […]

The post Cheesy Bacon Ranch Potatoes appeared first on Jo Cooks.

Original source: https://www.jocooks.com/recipes/cheesy-bacon-ranch-potatoes/

Balsamic Peach Spritz.

Balsamic Peach Spritz | halfbakedharvest.com #peach #peaches #wine #cocktail #drinks

Balsamic Peach Spritz…the new Aperol spritz…similar, yet different, but most importantly, so delicious! Sweet peach jam, a splash of tart white balsamic vinegar, topped off with sparkling prosecco. This summery spritz is sweet, bubbly, and so refreshing. The perfect cocktail to cool off with while enjoying these extra warm summer nights. How much are we all […]

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Original source: https://www.halfbakedharvest.com/balsamic-peach-spritz/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-peach-spritz

Buffalo Shrimp Lettuce Wraps

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing. Ready in under 15 minutes!

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.
Buffalo Shrimp Lettuce Wraps

I love lettuce wraps, they are my go-to when I want to eat low-carb. In fact, I have so many lettuce wrap recipes here on my site, everything from Buffalo Chicken Lettuce Wraps, Taco Lettuce Wraps to BLT Lettuce Wraps just to name a few.

(more…)

The post Buffalo Shrimp Lettuce Wraps appeared first on Skinnytaste.