Onion Strings With Creamy Sriracha Dipping Sauce

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These onion strings are the type you might find piled high on a burger, steak or barbecue chicken sandwich.  My family will happily dive into these onion strings as an appetizer, too. Crispy and golden with just the right amount of seasoning, they never ever get old.  I whipped-up a scrumptious sauce to go with them using the new Heinz Tomato Ketchup blended with Sriracha.  It's fab-u-lous!  We love this homemade sauce for dipping chicken tenders, and on burgers, chicken sandwiches and even fried pickles.  It's spicy-sweet making it the perfect companion for these onion strings.

These crispy onion strings are soaked in buttermilk and then lightly breaded with seasoned flour. Paired with this delicious creamy sriracha dipping sauce they're company worthy and guaranteed to disappear in a flash.

Peanut Butter Mallow Bars

When I was a little girl, I most often packed my lunch for school.  I had a rockin' Barbie lunch box that I adored.  It was black patent and had brightly colored pictures of Barbie and her friends scattered all over.  What can I say, I thought I was stylin' and making a fashion statement. Oh, how times have changed.

There was one day of the week that it was imperative that I buy my lunch.  That was the day they were serving these chewy little peanut butter bars as a dessert.  They were chewy, not fudge-like in texture and I absolutely loved them.  I remember taking tiny bites so I could savor each and every one.  I thought they were heavenly.  These mallow bars were inspired by those delectable chewy peanut butter bars that I loved as a little girl.  The marshmallows add a bit of "chewiness" and the cookies a bit of crunch.

Potato Bread

The smell of homemade bread baking is hard to top.  It always makes me wonder about a time when bread only came from the oven and not from the store as we know it.  My kids comment about how good it smells while it's baking, and they can't wait to be the first to have a warm slice slathered with butter.

My Gramma's made fresh bread in some form daily.  Biscuits, cornbread or yeast rolls were the norm. They passed on that love of baking to me. These loaves of potato bread use leftover mashed potatoes which lends a dense texture and full flavor.  It makes fantastic homemade grilled cheese sandwiches and french toast, too.  For the best results, the mashed potatoes need to be room temperature before adding to the yeast and firm not too thin.  You may have everything in the pantry you need to whip up a couple of loaves and you'll never throw out that last bit of mashed potatoes again.

Breaded Chicken Tenders

There are few dining establishments that don't offer fried chicken in some form on the menu. Chicken tenders in particular are a favorite with both of my boys along with plenty of honey mustard for dipping.  In the interest of full disclosure, I must admit I really love them, too.

I often make them at home for my kids and it always makes them uber happy to climb up to the supper table.  To make them I like to soak the tenderloins in a buttermilk brine, then dredge them in a homemade seasoned flour and fry, preferably in peanut oil.  After breading, if you'll take the time to pop them into the fridge to rest for an hour or so it will allow the breading to cling more evenly to the chicken pieces. Fry the tenders until crispy and golden then they're ready to serve as an appetizer or entree with your favorite dipping sauces.

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