- 1 medium sweet onion
- 1 cup buttermilk
- 1/4 cup all-purpopse flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder po
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspon sea salt
- canola oil, for frying
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 cloves garlic, smashed
- juice of 1/2 lemon
- 1/2 teaspoon paprika
- In a bowl, combine mayonnaise, mustard, garlic, lemon and paprika. Mix well, and season to taste with salt & pepper. Allow to rest in fridge until ready to use
- Slice onion into 1/4″ slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk and rest in fridge for one hour
- Drain buttermilk from onions
- Add flour, onion powder, garlic powder, paprika, cayenne pepper and chili powder into plate and mix well to combine
- Using tongs or a fork, transfer onions in batches into flour mixture. Toss well to combine. Tap off excess flour and transfer to a clean plate.
- Heat oil in large fry pan. Test the oil with a small piece of onion. When onion immediately begins to bubble and raises to the surface, the oil is hot enough
- Add onions in batches to fry pan. Don’t overcrowd the pan, or the onions won’t cook properly
- Watch carefully, as onions will only take about 2 minutes to cook. Remove onions as they finish, and lay on paper towels to drain. Immediately sprinkle with sea salt
- When completely finished, sprinkle with additional paprika, if desired.
Source: Crispy Fried Onion Straws
Darjeeling is best known around the world as a type of tea, but it’s actually named for the Indian hill station in West Bengal from which it comes. As the BBC reports, this Himalayan region is also home to the country’s most expensive and exclusive tea: a rare variety that’s only plucked under a full moon during the harvesting season. That ends up being just four or five times per year.
This so-called “Champagne of teas” is called Silver Tips Imperial, and it’s harvested by pickers from Makaibari, the oldest of Darjeeling’s 87 tea estates. A standard 50-gram package of this semi-fermented Oolong tea will set you back at least $30. Makaibari’s website describes the tea as a “relaxing and anti-aging liquor ideally sipped at bedtime.”
It’s believed that the aligning of the sun, moon, and other cosmic forces produces the right conditions for an optimum harvest. This “biodynamic tea farm” relies on a celestial calendar to know when to harvest, but the plucking season is generally held from March to October. On a full moon night, Silver Tips Imperial tea leaves are picked and packed before sunrise to maintain the integrity of the aroma. A spiritual ceremony at dusk with drummers, dancers, and prayer chanters kicks off each picking ritual, and the event has become a popular tourist attraction.
As for the tea itself, it’s sipped by affluent and diverse customers around the world. “These teas are even liked by Buckingham Palace and these teas were also there in the World Cup recently held,” Sanjay Das, manager of the Makaibari Tea Estate, tells the BBC. “In 2014 we made the record price of $1850 per kilo.”
While Silver Tips Imperial may be India’s priciest tea, it’s not the most expensive tea in the world. China’s rare Da-Hong Pao tea is worth more than gold and costs about $1400 per gram.
Source: India’s Most Expensive Tea Is Only Picked Under a Full Moon
- 2 small eggs
- 1-1/3 cups of canned pumpkin (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
- 1/2 cup sugar
- 1/4 tsp salt (slightly heaping)
- 3/4 tsp cinnamon
- 1/4 tsp ginger (slightly heaping)
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1-1/8 cups of evaporated milk
- 30 tart shells
- Beat the eggs with a whisk.
- Blend in the remaining ingredients.
- Spread the tart shells out onto a cookie sheet.
- Pour 2 Tablespoons of pumpkin filling into each tart shell.
- Bake at 375F for approximately 30 minutes or until crust is golden.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
credit: one little project
Source: Mini Pumpkin Pies
- 2 very large Fuji apples
- 3 1/2 cups semi-sweet chocolate chips I used Nestle
- 1 tablespoon coconut oil
- 1 cup caramels melted (I used Kraft caramels)
- Chopped pecans
- Popsicle sticks
- Slice apples into 1/2″ pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
- Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
- Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
- Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
For best results, follow the chocolate chip package instructions for melting chocolate and same for caramel. Follow the caramel package instructions for melting caramels.
Note: If you’re concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.
Source: Chocolate Turtle Apple Slices
- 3 cucumbers, seeded and sliced
- 1 1/2 cups crumbled feta cheese
- 1 cup black olives, pitted and sliced
- 3 cups diced roma tomatoes
- 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
- 1/2 red onion, sliced
In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Source: Mediterranean Greek Salad
photo credit by Betty Crocker
- 1 1/2 cups mayonnaise
- 1/2 cup prepared mustard
- 1 teaspoon chopped fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh basil leaves
- 1 1/2 pounds salmon fillets
- 2 teaspoons dried dill, or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
- Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Source: Salmon Fillets With Creamy Dill
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Source: Double Tomato Bruschetta