I have many flaws.

Unfortunately, I have one flaw that seems to get me every time: rushing.

Why is it that sometimes recipes don’t turn out when I am sure they should have? How is it that even after double or triple checking the house before a trip, I still forget something? Rushing!

However, I have an “oh erin” moment that tops any rushing (and not checking) moment I have had in a long time. Yesterday I was supposed to be on a train to Chicago. I pack my bag, get to the station, head to the window, and get asked the dreaded question:

“Are you sure you’re on this train?”

“Well, I thought I was….”

“I’m sorry ma’am, you booked your ticket for next Sunday.”

“Oh, okay. Is there still room on this train?”

“I’m sorry, no.”

I rushed through buying tickets and didn’t even bother to double-check my ticket. I had to call Mike and have him come back to the train station, explain what happen, and essentially crash “boys” afternoon.

So maybe it is time for a new goal for the New Year: SLOW DOWN!

Another “slow-down” lesson (a good one might I add) came in the form of Saturday night dinner. There are just some times that I really crave something fried and tonight, it was onion rings. Of course the second that thought enters my head, I get the angel/devil duo on my shoulder fighting over weather or not I should really eat fried food. So I compromised: if were going to eat pizza and onion rings for dinner, I was going to make them. I made homemade ranch dressing, sliced four onions, breaded (panko-d)  and baked for 15 minutes until light and crispy. Yeah, I said baked, not fried. With recipes like this maybe I can finally wean myself off the evil fried food. So the homemade onion rings take a little more effort but they tasted just as good as any fried ring one could buy. Even Mike really enjoyed these! I think I may have to keep with my good fortune and try some non-fried cauliflower!

Baked Onion Rings
Prep time
Cook time
Total time
Recipe type: Appetizers
Serves: 4
  • 1-2 large Onions (I used 3-4 smaller)
  • ½ cup flour + 1 tablespoon
  • 1 cup buttermilk (I made my own)
  • 2 cup bread crumbs/panko
  • 1 tablespoon oregano
  1. Slice onions in about ½ inch thickness. Carefully separate the rings and set aside (Keep inner onion for different use.) Place milk and tablespoon of flour in one bowl and breadcrumbs/oregano in another (creating an easy assembly line.)
  2. Place flour and onions in a large bag or bowl, toss to coat onions. Taking one ring at a time, dip once in milk and place in breadcrumbs, shaking to coat. Lift onion out of crumbs and place on a baking sheet lined with parchment paper. Repeat with remaining onions.
  3. Pre-heat oven to 425˚ and let onion rings rest while oven is heating. Before baking, spray onion rings lightly with canola oil. Bake for 15-20 minutes until onion rings golden and crunchy. Serve right away.
Adapted from Ellie Krieger's recipe

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