James Navé here welcoming poet and spoken-word artist mOody bLaCK to the Twice 5 miles microphone. Aside from creating a terrific branded logo, mOody bLaCK, from his name mOody bLaCK, Mr. bLaCK offers us a kaleidoscope of artistic perspectives in this lively and humorous hour-long poetic conversation between two talkative poets, Mr. bLaCK and me.
BLAINESWORLD show: 2.24.21. Guests: (first half) Ed Edelson, author of new book, “Lois’s Story” (available via Amazon); and (second half): Stephen A. Forbus, community development consultant, National Non-Profit Resource Center.
More Posts for Show: Live From White Rock Hall with Host Keith Flynn
Perfectly crispy air fryer onion rings are way better than the frozen variety (and easy to make)!
Satisfy your craving and skip the takeout (and the extra fat). Onion rings aren’t difficult and taste amazing.
Air Fryer Onion Rings
Finally, we can enjoy crispy, crunchy onion rings without a vat of oil!
We love air fryer recipes because they come out so crispy and are so easy to make! The air fryer needs less oil, creates fewer fat calories, and plus it takes less time. What’s not to love?
Ingredients
ONIONS We like large, sweet onions like Vidalias, but if Walla Wallas are available, those are the best!
FLOUR This simple dredge adds seasoning but most of all helps the coating stick to the onions.
BUTTERMILK & EGG This helps the crumbs stick. If you don’t have buttermilk, cream or milk will work.
PANKO Panko bread crumbs have more crunch for a crispy coating. If you only have regular bread crumbs, those work too.
How to Make Air Fryer Onion Rings
Make a double batch of these beauties, because you can be sure that they will disappear in no time!
Cut onions into ½ inch slices and separate the rings.
Combine flour, seasoned salt, & cayenne pepper in a small bowl. Set aside.
Whisk eggs in another bowl until they are frothy. Stir breadcrumbs, oil, & cornmeal in another bowl.
Dip each ring into eggs, flour, eggs, breadcrumbs, then place in the preheated air fryer.
Fry rings in a single layer until golden brown & crispy on the outside, about 12 to 15 minutes.
Remove onion rings from the air fryer & sprinkle with seasoned salt. Serve immediately.
Can you Freeze Onion Rings?
Freeze cooked and cooled onion rings in a zippered bag with the date labeled on the outside. They’ll keep fresh for up to 8 weeks in the freezer.
Cook from frozen in the air fryer.
Air Fryer Appetizers
Did you enjoy these Air Fryer Onion Rings? Be sure to leave a rating and a comment below!
Air Fryer Onion Rings
Crispy & crunchy air fryer onion rings are perfect as a snack with dipping sauce, or as a side dish with burgers or hot dogs!
Peel onion and cut into ½ ” thick slices. Separate slices.
Combine flour, salt, and cayenne pepper in a small bowl. Whisk egg and buttermilk in a second bowl. Toss breadcrumbs, oil, and cornmeal in a third bowl.
Dip each onion into egg mixture and then into the flour mixture. Dip it back into the egg mixture and finally into the bread crumb mixture pressing to adhere.
Once all rings are coated, spray each with cooking spray. Preheat air fryer to 350°F.
Place onion rings in the air fryer in a single layer and cook for 12-15 minutes or until crisp on the outside.
Remove from the air fryer and sprinkle with seasoning salt.
Calories: 357, Carbohydrates: 50g, Protein: 11g, Fat: 13g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 881mg, Potassium: 281mg, Fiber: 3g, Sugar: 8g, Vitamin A: 212IU, Vitamin C: 4mg, Calcium: 134mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword Air Fryer Onion Rings, Air Fryer Onion Rings recipe, how to make Air Fryer Onion Rings, Onion Rings
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!
We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.
Why We Love this Soup
It uses simple ingredients that I usually have on hand.
Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
Potatoes add to the creamy texture without adding a lot of extra fat.
This is a meatless main but great with added leftovers like shrimp or chicken.
It keeps for about 5 days in the fridge and reheats well for lunches.
Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!
Ingredients and Variations
BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!
POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.
CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.
How to Make Potato Broccoli Soup
Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
Remove 1 cup of broccoli & potatoes; set aside.
Using an immersion blender, blend remaining soup in the pot until smooth.
Return everything to pot, stir in both cheeses until melted.
PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.
Crock Pot:
Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
Garnish with extra cheese before serving.
Instant Pot:
Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
Stir in both the cheeses until melted & the soup is creamy.
Garnish with extra cheese before serving.
Leftovers
Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
Potato broccoli soup will keep in the freezer up to 6 months.
More Creamy Soups
Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below!
Potato Broccoli Soup
This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!
Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
Add potatoes and chicken broth. Cover and simmer 8 minutes.
Add broccoli and cook until softened, about 5-6 minutes.
Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
Garnish with additional cheese if desired.
Serving: 1.25cup, Calories: 306, Carbohydrates: 29g, Protein: 9g, Fat: 18g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 817mg, Potassium: 916mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1114IU, Vitamin C: 81mg, Calcium: 183mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Potato Broccoli Soup, how to make Potato Broccoli Soup, Potato Broccoli Soup, Potato Broccoli Soup recipe
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Cauliflower tots are a delish alternative to regular tater tots and they’re packed with bacon-y, cheesy, veggie-filled goodness.
These are one of our fave side dishes and make for a great snack too!
Sides We Love
When planning dinner, I most often have a main dish in mind (like roast chicken or pork chops) but I am always looking for new side dish ideas. I’m also somewhat obsessed with cookbooks.
If you’re looking for some great side dish inspiration, you will LOVE The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood. This book is packed with over 100 side dish recipes! You might recognize Rebecca’s famous melting sweet potatoes recipe (MUST try) or the best ever candied jalapenos, and this collection will just add to your favorites!
This book has…
Easy to follow recipes with ingredients I usually have on hand (plus some new ingredients when I want to change it up)
Sorted by veggie for easy inspiration based on what is in your fridge
Hard to find recipes for veggies (too many radishes or green onions? Got leftover broccoli stems? Rebecca has recipes for those)!
Classics like pea salad and green beans & bacon but new twists on old favorites too (like Korean smashed potatoes)!
This book is jam-packed with lots of inspiration, ideas, and tips along with gorgeous photos. It’s a staple in my kitchen already.
Ingredients
I knew we’d love this recipe since we love homemade tater tots so much!
CAULIFLOWER RICE Cauliflower is used in these tots. Rice your own or to make it quick, buy frozen riced cauliflower.
CORNMEAL & EGG Cornmeal and eggs help bind these little bites and the cornmeal adds crispiness and flavor.
FLAVOR Sharp cheddar cheese, bacon bits, need we say more? Yum!
How to Make Cauliflower Tots
Cauliflower tots are a fun and tasty treat, perfect for game night or a great side next to chicken nuggets!
Make cauliflower rice according to recipe instructions. Squeeze very dry (I do this in a tea towel).
After the draining step, add remaining ingredients, combine thoroughly.
Using a small cookie scoop (or measuring spoon) scoop onto a baking sheet.
Bake tots until golden brown on the top and dark brown on the bottom.
To Air Fry
Place tots in a single layer in the air fryer basket (cook in batches if needed). Air fry for 6 minutes flip them over, & cook another 6 minutes.
Leftovers
Kept leftover cauliflower tots in an airtight container in the refrigerator and they will last up to 3 days. Re-crisp them in a toaster oven, air fryer or under the broiler.
Tots can be frozen in zippered bags with the date labeled on the outside for up to 2 months.
Delicious Dips
Cauliflower tots are made for dipping and dunking!
Did you love these Bacon Cheddar Cauliflower Tots? Be sure to leave a rating and a comment below!
Bacon Cheddar Cauliflower Tots
These Bacon Cheddar Cauliflower Tots are crispy on the outside, fluffy & flavorful on the inside!
Using a grater, grate the florets until they are the size of cooked rice grains. Put the cauliflower into a bowl that is lined with a clean kitchen towel.
Sprinkle 1 teaspoon of salt over the cauliflower and let it sit at room temperature for 5 minutes. Fold the towel ends over the top of the bowl and microwave it for 2 minutes.
Remove from the microwave and unfold the towel letting it cool down until it is comfortable to handle. Once cool, gather up the towel ends and twist while squeezing the cooked cauliflower to remove as much moisture as possible.
Preheat the oven to 425°F. Line two half-sheet pans with parchment paper.
Empty any liquid that remains in the bowl and add the cooked cauliflower into it, add the remaining ingredients and stir vigorously until fully combined.
Use a small cookie scoop to portion the mixture and place 1 ½ inches apart on the prepared pan to allow room for spreading. Gently pat the tots to flatten slightly.
Bake for 25 minutes or until golden brown on top with a dark brown on the bottom.
Let the tots stand for 2 minutes on the pan before serving.
These can be cooked in an air fryer at 400°F for 12 minutes (flip after 6 minutes).
Be sure to squeeze the cauliflower very dry.
Reprinted with permission. Lindamood, Rebecca. “Bacon Cheddar Cauliflower Tots.” . Page Streed Publishing Co.: 2020. 46. Print.
Calories: 635, Carbohydrates: 21g, Protein: 31g, Fat: 49g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 185mg, Sodium: 1761mg, Potassium: 943mg, Fiber: 6g, Sugar: 5g, Vitamin A: 816IU, Vitamin C: 110mg, Calcium: 478mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Cauliflower Tots, Cauliflower Tots, Cauliflower Tots recipe, how to make Cauliflower Tots
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.