Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings

by | Sep 29, 2017 | SIDE DISH, SNACKS, VEGETABLES, VEGETARIAN | 0 comments

Buttermilk Ranch Onion Rings are made with fresh onions and are super crunchy and addictive. The delicious buttermilk batter is made with fresh herbs, onion and garlic powder so there’s no dipping sauce required. There’s just enough batter to cover and coat the onion well, but thin enough to yield a good batter to onion ratio.  No one likes too much fried doughy batter on anything….right?  They’re a great side to your burger or piled high and shared with your pals on game day.  However you choose to enjoy them, you’ll want to go back to the plate for more.  Enjoy!

Recipe source for Buttermilk Ranch Onion Rings:  Compelled To Cook

 

Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Ingredients
Flour Dredge
Onion Rings
Servings: People
Instructions
Flour Dredge
  1. Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
  1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
  2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
  3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
  4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes

Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

Recipe Source:  Compelled To Cook

Summer Berry Ambrosia

Summer Berry Ambrosia

by | Jul 4, 2017 | SALADS | 0 comments

Show off your red white and blue the delicious way with Summer Berry Ambrosia.   A lovely salad that’s a little part dessert and fantastic for your 4th of July celebration, potluck or BBQ this summer.   Gorgeous red and blue summer berries folded into a sweet white marshmallow cloud that’s creamy and crunchy with coconut. It will be loved by children and adults alike.

Although Summer Berry Ambrosia is on the sweeter side for being a salad, it’s not as sweet as you might think.  There is no added sugar in this salad.  The sweetness comes from the sour cream “washing off” the sugar already on the marshmallows and coconut. This melding of ingredients creates the perfect balance of sweetness.  The berries add brightness and their inherent tangy sweetness as well.  It’s a great combination of simplicity, texture and flavours.

Summer Berry Ambrosia is super easy to put together with little prep and only a handful of ingredients.  You can have it stirred up in no time at all.  It takes longer to sit and meld the flavours than it does to actually make.

Recipe source for Summer Berry Ambrosia:  Compelled To Cook

 

Summer Berry Ambrosia
Print Recipe
    Servings Prep Time
    6-8 people 15 minutes
    Passive Time
    1 1/2 hours
    Servings Prep Time
    6-8 people 15 minutes
    Passive Time
    1 1/2 hours
    Summer Berry Ambrosia
    Print Recipe
      Servings Prep Time
      6-8 people 15 minutes
      Passive Time
      1 1/2 hours
      Servings Prep Time
      6-8 people 15 minutes
      Passive Time
      1 1/2 hours
      Ingredients
      Servings: people
      Instructions
      1. In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
      Recipe Notes

      Makes approximately 6 cups.

      Asian Kohlrabi Slaw

      Asian Kohlrabi Slaw

      by | Jun 26, 2017 | SALADS, VEGAN, VEGETABLES, VEGETARIAN | 0 comments

      Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.

      Recipe source for Asian Kohlrabi Slaw:  Compelled To Cook

       

      Asian Kohlrabi Slaw
      Print Recipe
        Servings Prep Time
        6-8 people 30 minutes
        Servings Prep Time
        6-8 people 30 minutes
        Asian Kohlrabi Slaw
        Print Recipe
          Servings Prep Time
          6-8 people 30 minutes
          Servings Prep Time
          6-8 people 30 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
          2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
          Recipe Notes

          To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

          Makes approximately 6 cups of salad.

          Zesty White Bean and Tuna Lettuce Wraps

          Zesty White Bean and Tuna Lettuce Wraps

          by | Jun 21, 2017 | FISH & SEAFOOD, LUNCH, SALADS, VEGETARIAN | 0 comments

          Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

           

          These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check out  Braised Celery and White Beans Enjoy!

          Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

          Zesty White Bean and Tuna Lettuce Wraps
          Print Recipe
            Servings Prep Time
            2-3 people 20 minutes
            Servings Prep Time
            2-3 people 20 minutes
            Zesty White Bean and Tuna Lettuce Wraps
            Print Recipe
              Servings Prep Time
              2-3 people 20 minutes
              Servings Prep Time
              2-3 people 20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
              2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
              Recipe Notes

              Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

              Recipe yields a generous 2 cups of tuna and bean salad.

              Balsamic Raspberry Ripple Ice Cream

              Balsamic Raspberry Ripple Ice Cream

              by | May 31, 2017 | DESSERTS, CAKES AND SQUARES | 2 comments

              No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence this summer.

              I myself do not own an ice cream maker!  I know, how is this possible?  I won’t say I don’t want one, it’s just not at the top of my Christmas list sorta speak. Hence the no churn ice cream makes its first appearance on Compelled To Cook.  You might also want to try my  Cherry and Chocolate Semifreddo, that is a frozen custard like dessert and no churn as well.

              I love the tart raspberry sauce rippling throughout creamy mounds of cool sweetness and what really makes this raspberry sauce pop is the raspberry balsamic vinegar. It’s bursting with flavour and adds a glorious and balancing acidity that is subdued by an overload of cream. And this is why I will at some point purchase and ice cream maker, because as delicious as this is, I do believe a traditional ice cream made with the same sauce would be fabulous. In the meantime I’m happy to indulge in a scoop or two of this no churn delight. You will love it too!

              Recipe source for Balsamic Raspberry Ripple Ice Cream:  Compelled To Cook

               

              Balsamic Raspberry Ripple Ice Cream
              Print Recipe
                Servings Prep Time
                5 cups 10 minutes
                Cook Time Passive Time
                10-12 minutes 8 1/2 hours
                Servings Prep Time
                5 cups 10 minutes
                Cook Time Passive Time
                10-12 minutes 8 1/2 hours
                Balsamic Raspberry Ripple Ice Cream
                Print Recipe
                  Servings Prep Time
                  5 cups 10 minutes
                  Cook Time Passive Time
                  10-12 minutes 8 1/2 hours
                  Servings Prep Time
                  5 cups 10 minutes
                  Cook Time Passive Time
                  10-12 minutes 8 1/2 hours
                  Ingredients
                  Servings: cups
                  Instructions
                  1. In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
                  2. In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
                  3. Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.