So far I’ve shared lots of savory recipes for Football Foods Friday. This week, I thought I’d create a sweet treat in honor of Halloween coming up. Candy corn is one of my favorite Halloween candies. I can only eat a couple at a time because they are so sweet, but I love them!…
football foods friday
I love Bloomin’ Onions! The best part is the sauce. For this football appetizer, I decided to go a little healthier and try baking the onions instead of frying them. While fried is still better, this is a great substitute when you are watching what you eat.
I used a medium onion so that each person can have their own bloomin’ onion. If you prefer the giant onions, use two and add an extra egg.
This sauce tastes just like Outback’s! You can make the sauce while the onions are in the oven and put it in the fridge until you are ready to serve the food.
For the Bloomin' Onions:
- 3 medium vidalia onions
- 2/3 cup flour, I used whole wheat
- 1 tbsp cajun seasoning
- 1/4 tsp salt
- 2 eggs
For the dipping sauce
- 1/2 cup mayonnaise
- 2 tbsp creamy horseradish
- 1 tbsp ketchup
- 1/3 tsp paprika
- 1/8 tsp dried oregano
- 1/4 tsp salt
- pinch pepper
For the Bloomin' Onion
- Preheat oven to 400
- Peel the onions. On a cutting board, use a knife to cut the off the top (not the root) 1/4 inch of the onion. Hold the onion so that the flat part you just cut is on the cutting board. Start to cut the onion in half, but stop about 1/2 an inch before the bottom. Cut in half again, and then into eighths.
- Carefully peel the layers back so the onion opens up slightly.
- In a small bowl, mix the flour, cajun seasoning and salt. In another bowl of the same size, whisk the eggs.
- Take another bowl that is slightly larger than the onion and place the onion in it, flat side down. Pour the egg mixture over the onion, being sure to coat the onion completely. Pour the excess eggs back into their bowl.
- Sprinkle the flour mixture over the onion until well coated. Repeat for all the onions.
- Place the onions on a baking sheet lined with foil and bake for 15-20 minutes or until slightly crispy.
For the dipping sauce:
- Combine all the ingredients in a small bowl.
- Refrigerate until ready to use.
Did you miss any of the previous Football Foods Friday recipes?
This week I’ve been sharing lots of fun posts during the Fall Welcome Week, an event I’m hosting with 18 other bloggers. Football is definitely one of my favorite things about Fall! I’m having a lot of fun trying new appetizers and finger foods each weekend, and sharing them with you during Football Foods Friday. …
Welcome to Football Foods Friday! Who will you be cheering for this weekend? I’m here to share another recipe that is sure to keep your football fans happy.
Buffalo sauce is the perfect ingredient for game day appetizers! If you’ve been here before, you already know I love cooking all sorts of dishes with this amazing sauce. Today I’m going to share an easy appetizer you can make for your friends this weekend.
When I get together with friends to watch football, I usually don’t eat dinner before. That’s why appetizers like this are perfect — they are filling, too. Chicken, crescent rolls and buffalo sauce go together perfectly and make a great finger food.
These Buffalo Chicken Roll-ups are super easy to make, too! Place the filling at the wide end of the crescent roll triangle and roll it up. You can put them together, bake them and serve them to your friends in under 30 minutes.
- 1 cup canned chicken, drained
- 4 oz cream cheese
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/2 cup cheddar cheese
- 2 8 oz packages of crescent rolls
- Preheat oven to 375.
- In a medium bowl, combine the chicken, cream cheese, buffalo sauce, ranch and cheddar cheese. Mix well.
- Separate each can of crescent rolls into 8 triangles. Place 1 tbsp of filling at the wide end of the triangle and roll up.
- Place each roll up on a baking sheet. Bake for 12 to 15 minutes or until golden brown.
If this is your first time stopping by Football Foods Friday, be sure to check out the recipes you missed!