Air Fried Skinny Bloomin’ Onion

outbackonionWhile there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onion because of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying.  Thankfully there is a work around now that there’s the air fryer, using this slimmed down recipe, that results in a total of 8 grams of fat and 10 grams of carbs per serving!  That makes this a treat I can add to my #KetoLifestyle on occasion, which makes me very happy!

Air Fried Skinny Bloomin’ Onionairfriedonion

  • 1 Large Sweet Onion (I use a Vidalia) about 1 Pound
  • 6 ounces Beer or Seltzer
  • 1+1/2 Cup Flour (I use Bob’s Red Mill Paleo Baking Flour Mix)
  • 1 Egg
  • 2 tsps Salt
  • 1 tsp Cayenne Pepper
  • 2 TBLS Paprika
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Ground Cumin
  • Freshly Ground Black Pepper
  • Olive Oil Spray

Peel and cut your 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.

In one bowl mix the beer, 1/2 cup of the flour, and the egg.  In a second bowl mix the remaining flour and the seasonings.

Dip the onion in the beer batter first and be sure to get in between all of the petals, next dip the onion in the flour and spice mixture making sure that there is coverage in between every petal. I wear rubber gloves and use a separate hand for wet and dry.

Spray the entire onion with Olive Oil Cooking Spray and Air fry for 13-15 minutes or unti golden brown and done in all of the crevices.

While the onion is cooking prepare the sauce.  Combine:

  • 2 TBLS Mayonnaise
  • 2 TBLS Sour Cream
  • 1+1/2 tsp Ketchup (I use sugar free ketchup)
  • 1/2 tsp Worcestershire Sauce
  • 1 TBLS Drained Horseradish
  • 1/4 tsp Paprika
  • Pinch Cayenne Pepper
  • Freshly Ground Salt & Pepper to taste

Cover and refrigerate until ready to serve.

Serve the onion piping hot with the sauce.  #ThisGirlLovesToEat

Buffalo Cauliflower Bites

3

Changing over to a Keto focused diet has meant embracing some foods that I wasn’t a fan of out of necessity, like cauliflower.  But, not having been a prior fan of anything cauliflower related, it’s been a journey making cauliflower my friend.

To be completely honest, without mass quantities of Frank’s Red Hot, Butter, Zatarain’s Creole Seasoning, Pesto Sauce, Cheese Sauce or any version of Queso, and plain old Salt & Pepper, I would likely still be struggling with it…

I’ve had buffalo cauliflower at restaurants but never been able to replicate it at home using my oven. It has either come out overcooked or soggy.  Major fail!  Now that I have jumped on the #Airfryer bandwagon, I have finally managed to create a recipe at home that I’d actually serve people I like. 😉

Air Fried Buffalo Caulifower Bites

  • Medium Head Cauliflower OR 1 Bag Fresh Cauliflower Florets
  • 2 tsp Dried Cilantro
  • 2 TBLS (or more to taste) Frank’s Red Hot or other Hot Sauce
  • 2 TBLS Butter, melted

Either cut the head of cauliflower into florets or empty your bag into a medium sized bowl.  Sprinkle the cilantro over the cauliflower and stir with a rubber spatula to make sure it’s evenly distributed.

Mix the Franks (or other hot sauce) and butter until well combined and pour over the cauliflower.  Toss to coat the cauliflower.

Spray or brush the basket of your air fryer with olive oil.

Pour the cauliflower into the basket and close the drawer of the air fryer.  Set to 400° F and set the timer to cook for 18-20 minutes, depending on how much cauliflower you have.  Shake your basket every 4 minutes.  If, at the end of your cooking time your cauliflower isn’t as browned as you want it (I like mine to be browned at the edges), add some more time in increments of 2 minutes.

Serve with low carb ranch dressing and carrot & celery sticks if desired.  #ThisGirlLovesToEat

Crustless Veggie Quiche

1One of the easiest ways to meal prep for the week is to throw a Quiche or two together while you are prepping other meals.  A quiche can be breakfast, lunch, or dinner.  It can be dinner on #MeatlessMonday or during #Lent, and is a great way to clean out your #Leftovers and veggie drawer once a week!

This week I had some tasty ingredients that gave me a hearty, flavorful pie that fed me all week.

Easy Crustless Veggie Quiche

  • 5 Large Eggs
  • 1/8 Cup Heavy Whipping Cream
  • 1/4 Cup Whole Milk
  • 1 Cup Shredded Sharp Cheddar Cheese (Or any type you choose)
  • 2 Cups Chopped Frozen Broccoli
  • 1/4 Cup Chopped Onion
  • 1 Cup Sliced Mushrooms (Any type)
  • 2 Cups Fresh Greens (Any type I used Spinach)
  • Olive Oil
  • Salt & Pepper to taste
  • Crushed Red Pepper Flakes (If desired)

Preheat oven to 350° F and grease a 9 x 9 square baking pan or Quiche/pie pan generously with olive oil.  Add 1/2 cup of the cheese to the bottom of the pan and set aside.

In a medium skillet, over medium-high heat, add 2 TBLS Olive Oil (I used garlic infused oil).  Add onions and mushrooms and sauteé until onions are translucent and begin to soften a bit.  Add the spinach, another TBLS of olive oil, and cook another 30 seconds or so, just until the spinach begins to wilt.  Remove from pan and set aside.

Add broccoli and another TBLS of oil to the pan.  Cook about 5 minutes.  Remove from pan and scatter across the cheese layer in the prepared pan.  Top the broccoli with the Spinach mixture, making sure to distribute evenly around the pan.  Top with the remaining cheese.

In a medium bowl or large mixing cup, combine the eggs, milk, cream, salt & pepper.  Whip thoroughly with a wire whisk.

Pour the egg mixture over the vegetable and cheese layers in the pan.  Top with red pepper flakes, if desired.  Put pan into preheated oven and cook for 40-45 minutes, or until center is set.  Remove pan from oven and cool on a wire rack.

1a

If eating immediately, slice into 8 wedges and serve warm.  Suggested toppings:

  • Guacamole
  • Sour Cream
  • Chives, Cilantro, or Parsley
  • Sliced Avocado

If meal prepping, slice into 8 sections and put into a large container in the refrigerator to eat during the week.  To reheat: Microwave a single portion on high for 30 seconds, top and enjoy!  #ThisGirlLovesToEat