Baby Blooming Onions — Spicy breaded fried onion with delicious chipotle mayo! You won’t be able to resist!

Ingredients

1/2 cup mayonaise1 chipotle pepper in adobo sauce minced (more or less to taste)1 tablespoons of the adobo sauce (more or less to taste)1 small garlic clove finely minced1 green onion chopped1 tablespoon lime juice2 teaspoons yellow mustard (the hotdog kind)1 egg1/2 cup milk1 cup flour1 1/2 teaspoons paprika1 teaspoon salt1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon garlic powder1 1/2 teaspoons oregano1 1/2 teaspoons cumin3-4 small onionsVegetable Oil

Instructions

Combine mayonaisse, chipotle pepper, adobo sauce, minced garlic, green onion, lime juice and mustard in small bowl. Cover and place in refrigerator.Whisk egg and milk in bowl deep enough to dunk the onion.Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in bowl deep enough to fit the onion.Cut a small part of the onion of the top and the bottom creating a flat surface and peel any old skins off the onions. Cut onions in pie shape without cutting all the way through. Cut them in 12ths so they will spread out a little bit. Gently work to spread them out. Dip the onion in the egg mixture and then in the flour mixture. Back into the egg mixture and then back into the flour mixture, You will need to gently work the the mixtures into the petals of the onion. Refrigerate the onions for 15-30 minutes.Heat oil in a heavy pan to 350 degrees. You will need just enough oil to cover the onion. Fry the onions right side up for 6-9 minutes. Stay close so they do not get too brown. Drain on paper towels.Serve immediately with the chipotle mayo.

Source: susanrecipe.com

Ingredients

1/4 cup melted butter1 cup flour3/4 cup sugar2 teaspoons baking powder3/4 cup milk5 -6 peaches, sliced3/4 cup sugarTotal Time: 30 minsPrep Time: 10 minsCook Time: 20 mins

How to Make It

1 Preheat oven to 350°.2 Pour melted butter into an 8×8 pan.3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.4 Pour over melted butter.5 Cover with peach slices.6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Credit: susanrecipe.com

4 cups chicken breast chopped or 2-15oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (this is a little too much for me, I’d reduce to 1/2 cup or less)
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise

Mix all ingredients and stir together, enjoy! 

Credit: Susanrecipes.com

Ingredients: 
16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions: 
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Credit: susanrecipe.com