Category: Main Dishes

Mac and Ernie’s Fried Shrimp

I’m a fried shrimp addict. You’d think that by now I’d have enough recipes for making them. Yet I’m always on the look out for more and more. I came across this recipe from a roadside eatery in Texas, Mac and Ernie’s, and knew I had to make it. Not so much because the breading seemed different, but because it uses evaporated milk. And what a difference it makes! Crispy crunchy lightly spicy outside, tender, slightly sweet inside, Mac and Ernie’s fried shrimp are exactly what I was craving.

Mac and Ernie's Fried Shrimp

Fresh-Caught Is Better-Tasting

I used fresh-caught Florida shrimp for my Mac and Ernie’s fried shrimp. I try to get either gulf shrimp or Florida shrimp and avoid the farm-raised imported shrimp as much as possible. The taste difference is noticeable. Why go through the effort of frying your own shrimp only to use poorer quality shrimp?

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my roadside seafood fried shrimp.

Mac and Ernie's Fried Shrimp
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5 from 1 vote

Mac and Ernie’s Fried Shrimp

Be sure to not over-cook the shrimp.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 287kcal
Author Inspired by a recipe from Mac & Ernie’s Roadside Eatery

Equipment

Ingredients

Instructions

  • Heat oil in a deep fryer or Dutch oven to 360 F.
  • Combine the flour, pepper, salt, Cajun seasoning and onion powder in a bowl (I like to use a pie plate).
  • Beat the eggs in another bowl.
  • Add the evaporated milk and beat to combine.
  • Working in batches, dip the shrimp in the egg mixture.
  • Shake off excess then roll in the flour mixture. Shake off excess.
  • Fry 2 minutes or until golden brown.
  • Remove to a paper towel-lined plate.

Notes

Serve with cocktail sauce.

Nutrition

Calories: 287kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 937mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

Nutritional values are approximate.

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Old Bay Southern Fried Shrimp

If I had served these Old Bay southern fried shrimp on a platter I would’ve given them a ’10’ out of 10 possible points. But, served in a basket I would give them an ’11’. That’s because baskets make everything taste better. True story. Smash burgers? Better in a basket. Onion rings or fries? Way better in a basket. Ditto fried fish and a host of other foods. There’s something about it for me. It’s the hands-on eating experience. It just makes foods taste even better!

As easy as they were to make, these southern fried shrimp pack serious flavor thanks to one of my favorite seasonings, Old Bay. There’s no such thing as too much Old Bay for me. Make these shrimp and serve them with fries… and then sprinkle the fries with Old Bay and you’ll be happy too. The shrimp taste better with Old Bay. And so do the fries!

Old Bay Southern Fried Shrimp

Tail On. Tail Off. Perfect Either Way.

I prefer to keep the tails on when I make Old Bay southern fried shrimp. I like having the handles. And I also like to think that the tails slow me down a bit. Otherwise, I’d just pop them in my mouth like popcorn and the entire basket would be gone before I knew it. The tails increase the time I have to enjoy them because they are GREAT!

Butterflied For Fun

You can also butterfly the shrimp before coating them in the batter. Since it was just me I didn’t go through the extra effort. But if I was serving these to friends or family, I would butterfly them first. Butterflying them accomplishes two things. First, it makes the shrimp look bigger. People think they are getting more. Second, there’s more surface area for batter. And more batter means more flavor. And last, they look cool!

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Also try my honey hot fried shrimp.

Southern Fried Shrimp
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5 from 1 vote

Old Bay Southern Fried Shrimp

I prefer to keep the tails on when I make southern fried shrimp. I like having the handles.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 269kcal
Author Inspired by a recipe from Miss In the Kitchen

Equipment

Ingredients

Instructions

  • Heat oil in a deep fryer or Dutch oven to 350 F.
  • Peel and devein the shrimp, leaving the tails on if desired.
  • Pour the buttermilk into a bowl.
  • In a shallow dish or baking dish, combine the flour and Old Bay Seasoning.
  • Working in batches, dip the shrimp in the buttermilk.
  • Shake off excess then dredge in the flour mixture, coating well. Shake off the excess.
  • Fry 2-3 minutes or until golden brown, removing to a paper towel-lined plate or wire rack to drain while cooking the remaining shrimp.
  • Serve with cocktail sauce for dipping.

Notes

Best served hot.

Nutrition

Calories: 269kcal | Carbohydrates: 52g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg

Nutritional values are approximate.

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Batter-Fried Shrimp

I’m usually a crunchy-fried-shrimp kind of guy. You know, a bit of flour, a bit of cornmeal. These batter-fried shrimp are a bit different, yet still crunchy. The batter is much like you would find on, say, fried cod for a fish sandwich or a basket of fish and chips. Because I have an unnatural addiction to fish and chips, it’s not surprising that I’m now addicted to these shrimp. The batter stuck perfectly, the shrimp cooked up beautifully golden brown delicious, and all was right in the world again. And I ate more than I should!

Batter-Fried Shrimp

Deliciously Soft Batter

The batter makes these batter-fried shrimp look a lot bigger than they are. Even though it’s thick, it’s not ‘ewwwy’ thick at all. It’s light and crispy, just like I like. I’d definitely use this same batter on cod. Or chicken legs (who remembers peg legs from Long John Silver’s? They were my favorite!).

Crunchies

Ok, so speaking of Long John Silver’s. I know I am not the only one that always asked for more ‘crunchies’. I so much loved those little bites of deep-fried batter. Crunchy. Hot. Delicious. So guess what? You can make them with this batter!!! Yes! Just take a spoon of batter (you’ll probably have a bit leftover just for this!) and drizzle it around into the hot oil. Fry a few minutes until golden brown then remove to a paper-towel. Boom! Crunchies!

Since there’s just the two of us, I use a Fry Daddy fryer for these shrimp. It’s the perfect size for something like this.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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For a twist, add a few shakes of Old Bay or Creole seasoning to the batter before dipping the shrimp.

Also try my fried shrimp basket.

Batter-Fried Shrimp
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4.75 from 4 votes

Batter-Fried Shrimp

The batter recipe would also be great on code fillets.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 395kcal
Author Inspired by a recipe from Bake Space

Equipment

Ingredients

Instructions

  • Pat shrimp dry.
  • Heat a few inches of oil to 350 F in a Dutch oven or a deep fryer.
  • Combine 1/2 cup of oil and the egg and beat well. Add remaining ingredients except oil for frying and stir until smooth.
  • Working in batches, dip shrimp in the batter and coat well.
  • Add shrimp to the fryer and fry for 1 minute. Turn and fry another 1 minute or until golden brown. Remove to a paper towel-lined plate or wire rack to drain.

Notes

The coating is reminiscent of fish and chips.

Nutrition

Calories: 395kcal | Carbohydrates: 25g | Protein: 6g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 609mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

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Pesto Shrimp with Mushrooms

If you love pesto you’re really going to love these pesto shrimp with mushrooms. There’s no skimping on the wonderful basil flavors here. Perfectly cooked shrimp. Sautéed mushrooms and a hint of garlic all served over pasta make for a great dish indeed. This was a departure for us from our usually creamy, or fried or grilled shrimp dishes. I am not always keen on pesto, but this helped make a believer out of me.

Pesto Shrimp with Mushrooms

It’s Ok To Ignore My Suggestions

I wouldn’t hesitate to use a bit more red pepper flake the next time I make this pesto shrimp with mushrooms dish. And I’d probably add more garlic too. But keep in mind, I’m a little shy when it comes to pesto. You might actually want to just add more pesto and ignore my ideas. It’s not always a bad idea to ignore my suggestions! Just ask my wife!

I like to use my good ole trusty Dutch oven to make these shrimp and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my cedar planked shrimp with pesto.

Pesto Shrimp with Mushrooms
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4 from 1 vote

Pesto Shrimp with Mushrooms

I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.
Course Main
Cuisine American
Keyword mushroom, pasta, shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 96kcal
Author Inspired by a recipe from Julia’s Album

Equipment

Ingredients

Instructions

  • Heat 1 tablespoon of oil over medium-high heat in a large skillet.
  • Season the shrimp with 1/4 teaspoon of salt and all of the red pepper flake.
  • Add to skillet and cook 3 minutes, flipping once, until pink and cooked. Remove to a plate.
  • Add remaining oil to the skillet.
  • Add the mushrooms and season with remaining salt.
  • Cook 2-3 minutes or until the mushrooms just start to soften.
  • Add the garlic, stir and cook another minute.
  • Add in the shrimp, pesto and broth.
  • Stir and heat thoroughly but not for very long as you don't want to overcook the shrimp.
  • Serve over rice or pasta garnished with chopped fresh basil, if desired.

Notes

You can use any kind of mushrooms you like.

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 505mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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Philly Style Italian Hoagies

When we want a quick bite for lunch we grab a few Philly style Italian hoagies. They take no time at all to make and are absolutely packed with great flavor. And a bit of a kick. This is the perfect sandwich. Sometimes I  stick to the ‘original’, using fine deli meats and fru-fru cheese. And sometimes I just grab whatever is in the meat drawer. The key to this hoagie is the dressing.

Philly Style Italian Hoagies

Never Soggy. Always Delicious.

I often find myself making Philly style Italian hoagies for my wife’s lunch. It holds up well to bouncing around in a lunch cooler. To keep the bread from getting soggy I insulate the bread by making sure that the dressing and the spicy relish are in between the meat and cheese and not directly touching the bread itself. Boom, problem solved!

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I also love topping this sandwich with spicy hot giardiniera. That’s a sandwich!

Also try my slow cooker cheesesteaks.

Philly Style Italian Hoagies
Print Pin
5 from 1 vote

Philly Style Italian Hoagies

When we want a quick bite for lunch we grab a few Philly style Italian hoagies. They take no time at all to make and are absolutely packed with great flavor. 
Course Main
Cuisine American
Keyword Italian, sandwich, submarine
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 1308kcal
Author Inspired by a recipe from Baker By Nature

Equipment

Ingredients

  • 1 tablespoon red wine vinegar
  • ½ tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 hoagie rolls
  • 4 ounces prosciutto
  • 4 ounces capicola
  • 4 ounces genoa salami
  • 4 ounces hot soprassata salami
  • 4 ounces provolone cheese sliced thin
  • 1 large tomato sliced thin
  • 1 small onion sliced thin
  • ¼ cup iceberg lettuce shredded
  • ¼ cup hot pepper spread or relish

Instructions

  • Whisk together the vinegar and oregano in a small bowl.
  • Continue whisking while slowly adding the olive oil.
  • Slice the rolls horizontally and remove the bread from the center.
  • Spread half of the vinegar mix over the inside of the rolls.
  • Add the meats, cheese, onion, lettuce and pepper spread.
  • Drizzle with the remaining vinegar mix and serve.

Notes

The dressing is great on any sandwich.

Nutrition

Calories: 1308kcal | Carbohydrates: 52g | Protein: 69g | Fat: 94g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 5387mg | Potassium: 944mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1427IU | Vitamin C: 16mg | Calcium: 497mg | Iron: 15mg

Nutritional values are approximate.

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Fried Shrimp Basket

The flavor of the shrimp in this fried shrimp basket is absolutely fantastic. The Gullah seasoning originates from the islands off South Carolina and is inspired by Creole tastes. It’s what makes these shrimp soooo very good. I served them in a basket with some homemade fries. Food is always better when served in a basket. I learned that long ago and this fried shrimp basket is proof.

Fried Shrimp Basket

Wonderfully Seasoned Shrimp

You’ll have plenty of leftover Gullah seasoning after making a fried shrimp basket. That’s a good thing. Save it for more shrimp or use it in any recipe that calls for Creole seasoning. It’s also great for sprinkling on the fries you’ll want to make with these shrimp. It’ll keep for a long time, just store it in an air-tight container until you are ready to use it.

Since it’s just the two of us, I like to use my Fry Daddy for frying these shrimp and well, anything fried! You can’t cook all of the shrimp for this recipe in one batch in the small fryer, but you can get them done in two.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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I’m convinced that everything tastes better when it’s served in a basket. My roadside shrimp basket is further proof.

Also try my batter-fried shrimp.

Fried Shrimp Basket
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4 from 1 vote

Fried Shrimp Basket

Wonderfully-spiced shrimp perfect with a hot-out-of-the fryer fries!
Course Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 333kcal
Author Inspired by a recipe from Kardea Brown

Equipment

Ingredients

For the Gullah Seasoning (makes more than you'll need)

For the shrimp

Instructions

For the Gullah Seasoning

  • Place all ingredients into a bowl and whisk to combine.
  • Transfer to a resealable airtight container until ready to use.

For the shrimp

  • Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
  • Place a wire rack over a baking sheet.
  • In one bowl (or a pie pan) combine the flour and 1 1/2 tablespoons of the Gullah seasoning.
  • In another bowl (or a pie pan) place the buttermilk.
  • Working in batches, dip the shrimp first in the buttermilk, then in the flour. Coat completely then shake off any excess. Place on the wire rack.
  • Place a wire rack over another baking sheet.
  • Fry the shrimp until golden brown, 1-2 minutes per side.
  • Remove to the rack to drain.
  • Serve immediately with hot fries.

Notes

The seasoning is great for burgers, too.

Nutrition

Calories: 333kcal | Carbohydrates: 66g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 5306mg | Potassium: 364mg | Fiber: 6g | Sugar: 7g | Vitamin A: 732IU | Vitamin C: 15mg | Calcium: 231mg | Iron: 9mg

Nutritional values are approximate.

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Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödel. I’m quite sure that my mom’s are the best. I tried to duplicate hers as best I could, and boy, were they ever fantastic, but they still aren’t mom’s. I’m ok with that. Fantastic tender beef stuffed with a mixture of pickles, mustard, bacon and onion. Cooked and then served with a fantastic pan gravy made from the yum-yums left in the pan. The knödel are spatzle-like. Cold mashed potatoes formed into bowls, stuffed with crunchy croutons, simmered in water. Served with more of the gravy from rouladen. Delicious!

Rouladen and Knödel

Thinner Is Better

I used a top round that was already sliced. I pounded it thinner using my trusty meat pounder. Next time I’ll probably opt to pick up a whole top round and slice it myself. That’ll give me a bit more control over how the meat comes out. Even still, the rouladen were sooooo tasty good. For only my second time making rouladen and knödel, I was very happy!

Be Gentle With The Knödels

This was my first time making knödels from scratch. You can find packets of mix in the grocery store that make the process much easier and still come out fantastic. I decided to give making them myself a shot. They are actually very easy to make. My only advice is to be very, very careful removing them from the pot after they’ve simmered. They really, really want to fall apart. Be gentle and slow and they’ll come out great.

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Also try my delicious German classic, warm potato salad.

Rouladen and Knödel
Print Pin
5 from 1 vote

Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödels. I’m quite sure that my mom’s are the best.
Course Main
Cuisine German
Keyword knodel, rouladen
Prep Time 1 day
Cook Time 2 hours 15 minutes
Total Time 1 day 2 hours 15 minutes
Servings 4 servings
Calories 621kcal
Author Mike

Equipment

Ingredients

For the Rouladen

For the Knödel

Instructions

For the Rouladen

  • Cook the bacon in a large skillet until done but not crispy. Remove and let drain and cool on paper towel.
  • Lay the beef slices out on a flat surface and season well with salt and pepper on both sides.
  • Squirt one side of the meat with the yellow mustard. Don’t be shy with it. Spread out evenly.
  • Divide the onion, pickles and cooked bacon between the meat slices.
  • Roll meat up, securing with toothpicks.
  • Melt butter in a large skillet over medium-high heat.
  • Add the rouladen and brown on all sides. Remove to a plate.
  • Add 2 cups of water to the skillet and stir.
  • Bring to a boil then reduce to a simmer.
  • Add the rouladen back to the skillet. Cover and continue simmering for 1 1/2 hours.
  • Mix together 2 tablespoons of water and the cornstarch until smooth.
  • Remove rouladen.
  • Whisk in the cornstarch mixture until thickened.
  • Whisk in the sour cream until smooth.
  • Return the rouladen to the pan. Carefully remove the toothpicks, coat with the gravy and serve.

For the Knödel

  • Place potatoes in a large pot of boiling salted water.
  • Cook until tender, about 30 minutes.
  • Remove from water and let cool completely then refrigerate overnight.
  • Rice or mash the potatoes and transfer to a large bowl.
  • Add 1 cup of the flour, a pinch or two of salt and the eggs.
  • Mix well and press to form 2″ balls. If the potatoes don’t hold together add a bit more flour.
  • Place 2-3 croutons in the middle of the potato balls and lower into a pot of simmering, salted water. Simmer for 20 minutes.
  • Carefully remove from water using a slotted spoon and serve immediately.

Notes

The potatoes need to be cooked the day before you are preparing the meal so that they set up and get cold.

Nutrition

Calories: 621kcal | Carbohydrates: 85g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 759mg | Potassium: 1198mg | Fiber: 5g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 5mg

Nutritional values are approximate.

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Cowboy Pasta

It was a cold windy day. I do mean windy, too. Every time I looked out the window I saw more and more of our neighbor’s Christmas decorations in our yard. That meant it was time for some stick-to-your-ribs comfort food. Nothing fancy, just something to warm me up before I went outside to rescue the inflatable Santa. But not fancy doesn’t mean not flavorful! This cowboy pasta is good tasty stuff. Cheesy shells, super-flavorful beans, tomatoes and chiles, and ground beef all make for a delicious dish. This so hit the spot and made me forget about the weather outside.

Cowboy Pasta

Shake Off Those Winter Blues

This cowboy pasta definitely hit the spot on a cold day. You can choose your heat level (or not) by using spicy (or not) Rotel. I went with the mild. The Ranch beans have such great flavor by themselves, I didn’t want to drown them out by using super-hot Rotel. It’s your call, it’ll be great either way.

Don’t drain your Rotel or your beans before adding them to the mix. You want all those tasty juices. So get them in there!

While I’m on the subject of Ranch-style beans…. I love them. They are the tastiest beans ever. I keep them on hand and often substitute them in dishes that call for ‘regular’ canned beans. Our go-to grocery store doesn’t carry them, but some others do. You might have to look around. You can order them online, too, of course.

Veni, Vidi, Vici

This recipe is great made with ground beef. But you can also use ground chicken. Or Italian sausage! And yes, even meatballs. It’s quite a flexible recipe, so mix it up. If you want to. It’s great as it is of course!

In A (Pasta) Shell

You can also make this dish using boxed mac-and-cheese. Just make it like it says on the box, and add it in!

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Also try my copycat Pizza Hut meaty marinara!

Cowboy Pasta
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4.17 from 6 votes

Cowboy Pasta

These cowboy beans definitely hit the spot on a cold day.
Course Main
Cuisine American
Keyword comfort food
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 257kcal

Equipment

Ingredients

Instructions

  • Crumble the beef into a large pot over medium-high heat.
  • Season with salt and pepper and brown until cooked.
  • Drain.
  • Stir in the beans and tomatoes.
  • Reduce heat to medium-low and keep warm while cooking the pasta.
  • Cook the shells & cheese according to the package.
  • Add to the meat mixture and stir.
  • Add more salt and pepper to taste, if desired, and stir.
  • Cook another 5 minutes to heat thoroughly.
  • Serve.

Notes

Serve topped with a little finely shredded cheddar for more delicious cheesiness!

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 815mg | Potassium: 728mg | Fiber: 5g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg

Nutritional values are approximate.

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Mushroom and Onion Baked Potatoes

Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!

Mushroom and Onion Baked Potatoes

The Topping Full Of Goodness!

The bigger the potatoes you use for your mushroom and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!

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Whether you cook your potatoes in the oven or on a grill, potato nails help ensure they cook nice and evenly! And they look kinda cool too!

Also try my cheesy broccoli baked potatoes.

Mushroom and Onion Baked Potatoes
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5 from 1 vote

Mushroom and Onion Baked Potatoes

Make extra mushroom mixture for topping burgers!
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 360kcal
Author Inspired by a recipe from Small Town Woman

Equipment

Ingredients

For the potatoes

For the mushroom mixture

Instructions

For the potatoes

  • Preheat oven to 400 F
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
  • Top with cheese if desired.
  • Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.

For the mushroom mixture

  • Melt butter in a large skillet over medium-high heat.
  • Stir in the Worcestershire sauce.
  • Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
  • Add the onions and stir.
  • Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
  • Reduce heat to low.
  • Add the garlic and season with salt and pepper, to taste.
  • Stir and cook another 2-3 minutes or until the garlic is cooked.
  • Remove from heat until ready to use.

Notes

The mushroom and onion mixture is also great on hamburgers!

Nutrition

Calories: 360kcal | Carbohydrates: 80g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 2090mg | Fiber: 7g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg

Nutritional values are approximate.

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Deep-Fried Ravioli

I’m by no means the first person to deep-fry ravioli. And there’s nothing particularly new or out-of-the-box amazing about this recipe. But, this is the best version of the yummy little fried bites that I’ve made. It’s my go-to, easy dinner recipe. Nothing fancy. Just really yummy. And a bit decadent. That’s probably why it’s yummy!

Deep-Fried Ravioli

Psssst… It’s Ok To Add Some Heat!

I do admit, I do sometimes make a slight change to my deep-fried ravioli recipe. I like to add a few pinches of red pepper flakes or cayenne to the bread crumb mix. Sometimes I just want a bit of a kick, especially if I am serving these bites as appetizers instead of as the main course.

I use my Fry Daddy fryer when I make anything deep fried for just the two of us. It’s small, uses little oil and does a great job of frying.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my deep-fried zucchini.

Deep-Fried Ravioli
Print Pin
5 from 1 vote

Deep-Fried Ravioli

I like to add a few pinches of red pepper flake or cayenne to the bread crumb mix.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, ravioli
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6
Calories 647kcal
Author Based on a recipe from I Am Homesteader

Equipment

Ingredients

Instructions

  • Place a wire rack on a large baking sheet. You need a sheet that will fit in your freezer. If you don't have one, or don't have room, use plates lined with parchment paper instead.
  • Place flour in a pie plate.
  • Whisk the eggs with the milk in another pie plate.
  • In a third pie plate, combine the Italian bread crumbs, cheese, garlic powder, kosher salt and pepper.
  • Working in batches, coat the ravioli in the flour. Then coat in the egg mixture. Shake off any excess then coat in the breadcrumb mixture. Shake off excess and transfer to the wire rack on a single layer.
  • Place the baking sheet into the freezer for 30 minutes.
  • Heat oil to 350 F in a deep fryer or Dutch oven.
  • Line a few plates with paper towels.
  • Working in batches, fry the ravioli for 2-3 minutes or until golden brown, turning once. Transfer to the paper towel-lined plates.
  • Sprinkle with additional cheese and serve with warmed marinara sauce.

Notes

I also like to dip these in Ranch dressing.

Nutrition

Calories: 647kcal | Carbohydrates: 85g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1653mg | Potassium: 407mg | Fiber: 6g | Sugar: 9g | Vitamin A: 614IU | Vitamin C: 6mg | Calcium: 233mg | Iron: 15mg

Nutritional values are approximate.

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