Homemade Onion Rings

1 cup of flour for all purposes
2 tablespoons of cornstarch
1 teaspoon of baking powder
1 tsp. salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 cup of milk that is cold
One big egg
2 big onions
Frying oil

Directions
Start by removing the skin from the onions and cutting them into thick rings. Carefully pull the rings apart and put them to the side.

Put the cornstarch and flour in a big bowl. Mix the baking powder, salt, black pepper, paprika, and garlic powder together with a whisk until the spices are evenly mixed.

In a different bowl, use a fork to lightly beat the egg. Add the cold milk and stir until everything is well mixed.

While whisking, slowly add the milk and egg mixture to the dry ingredients. Mix until the batter is smooth and thick enough to stick to the back of a spoon.

Put a few inches of oil in a deep pan and heat it over medium heat. The oil should be hot but not burning.

Make sure each onion ring is completely covered by dipping it into the batter. Using tongs or a fork, carefully put it into the hot oil.

Fry the onion rings for a few minutes, turning them once, until they are crispy and golden brown. Take them out with a slotted spoon and let them drain on paper towels.

Keep frying the rest of the rings, making sure the oil stays at the same temperature. Serve them hot when they are at their crispiest.

Helpful Advice

You can use sparkling water instead of milk to make the batter lighter.
Add some cayenne or chili powder if you like it hot.
Adding a little rice flour to the batter can make the coating even crispier.
Keeping the batter cold before frying also makes the rings even crunchier.

Keto Crackers

Ingredients

• 2 cups (6oz/170g) shredded mozzarella cheese
• 1 cup (4oz/115g) almond flour
• ¼ cup (2oz/57g) cream cheese
• 1 egg
• 2 tablespoons mixed seeds  (I used sesame and black caraway seeds)

Instructions

First, preheat your oven to 425°F (210°C).

In a large bowl, add cheese, cream cheese then almond flour, taking care to make sure the cheeses are covered with the almond flour.

Cover the bowl with a paper towel then microwave for about 30-60 seconds, or until cheese is melted.

Remove from the microwave and immediately stir the cheese and the almond flour together with a spatula until a dough forms.

Allow the mixture to cool a few minutes.

When warm to the touch, add in the egg, quickly mixing and bringing the dough into a uniform ball.

Transfer the dough to a large piece of parchment paper.

Fold the parchment paper over the ball of dough and gently press down, flattening the ball.

Next using a rolling pin, roll the dough out to about a 1/8 of an inch thick sheet.

Peel back the parchment paper and transfer the whole sheet to a large baking tray.

Lastly, sprinkle the seeds over the sheet of dough.

Bake the crackers for 8-9 minutes, or until golden brown and crisp.

Remove the baking tray from the oven and allow to cool for 1-2 minutes.

Using a pizza cutter or sharp knife cut the sheet into 1 1/2 inch square crackers.

Allow the crackers to cool fully before pulling apart the squares.

Cover and store the crackers in an airtight container in the fridge for up to 7 days.

To re-crisp the crackers, remove from the fridge and warm in a low oven for 5-7 minutes.

Turkey Sliders

Ingredients
8 slider buns

1/4 cup mayonnaise

2 tablespoons Dijon mustard

2 teaspoons dill pickle relish, drained

8 dill pickle slices

8 thin slices deli turkey

8 thin slices Swiss cheese

2 tablespoons unsalted butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon everything bagel seasoning, or to taste

Directions

• Preheat the oven to 350 degrees F 165 degrees C. Line a baking sheet with parchment paper.
• Using a serrated knife, slice slider buns in half horizontally, and set tops aside.
• In a small bowl, stir together mayonnaise, Dijon mustard, and pickle relish.
• Spread the dressing on the bottom halves of the buns, and place a pickle slice on top of each.  Put a half slice of turkey on each, folding to fit. Top with Swiss cheese, again either folding or cutting to fit, and place the remaining half of the turkey slices on top of the cheese. Place the tops of the buns on the sandwiches.
• Place sliders on the prepared baking sheet. Stir together melted butter and Worcestershire. Brush slider buns with butter, and sprinkle with everything seasoning. Cover with foil.
• Bake in the preheated oven until cheese begins to melt, 12 to 15 minutes. Remove the foil, and bake until buns are golden, about 3 minutes. Cool for about 3 minutes, and serve warm.

Garlic Toast Pizzas
Ingredients:
6 slices thick Texas toast garlic bread (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
Freshly cracked black pepper to taste
Olive oil spray or melted butter for brushing
Directions:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Arrange garlic toast slices in a single layer on the tray. Lightly brush with melted butter or spray with olive oil for extra crispiness.
Sprinkle mozzarella and cheddar cheese evenly over each slice.
Add a pinch of oregano, crushed red pepper (if using), and a few cracks of black pepper on top.
Bake for 8–10 minutes, or until cheese is bubbly and lightly golden. For extra crisp edges, broil for the last 1–2 minutes, watching closely.
Remove from oven and serve hot, optionally garnished with fresh herbs or marinara for dipping.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 280 kcal per slice | Servings: 6
Tips:
Use pre-baked garlic Texas toast for a crunchy base that holds toppings perfectly.
Switch up the cheeses with provolone or pepper jack for flavor twists.