An Inside Look at Healthy Living...

Monday, August 8, 2016

Outback's Bloomin' Onion

Outback's  Bloomin' Onion


2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt

For the Dip: For the Onion:
See how to slice a Bloomin' Onion
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.
Photograph by Kate Mathis; Illustration by Brown Bird Design
Recipe courtesy of Food Network Magazine

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Butternut Squash Mash

 Butternut Squash Mash

This recipe is not only delicious, but easy to make! It is buttery, creamy, and melts in your mouth!  It can also be used as a filling for ravioli.  Bon Appetite!   


1 large butternut squash: peeled, cut into small 1 inch pieces
1 cup of whole milk
1/2 tsp of chili powder
salt to taste
1 Tbsp of salted butter


In a large pot, add the squash.  Add water until it covers the squash pieces.  Boil on high heat until tender about 11-12 minutes and drain well.

In a medium bowl, add the squash and the rest of the ingredients. Mash the squash well with a potato masher.  Stir the squash until all the ingredients are well incorporated.  Serve and enjoy!