Thursday, March 13, 2008

Springtime ... so it must be onion time

The folks at French's have a few suggestions for those classic fried onions in a can. Here are some super easy dishes that will make a classy Easter brunch -- or weeknight dinner.

Zesty Onion Frittata
5 large eggs, beaten
1 (8 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained
1/2 cup sour cream
1/4 cup all-purpose flour
1 cup shredded Cheddar cheese
1 (12 oz.) jar mild picante sauce
1 1/3 cups Fried Onions or Cheddar French Fried Onions
1 tsp. chili powder

Heat oven to 350. In medium bowl, combine eggs, corn, chilies, sour cream, flour, 1/2 cup cheese, 1/4 cup picante sauce, 2/3 cup fried onions and chili powder; mix well.

Pour into greased deep-dish 9-inch pie plate or quiche dish. Bake, covered, 35 minutes or until knife inserted in center comes out clean.

Pour remaining picante sauce around edge of dish. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.
Makes, 4 to 6 servings

Southwestern casserole
2 cups frozen peppers and onions for stir-fry
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 3/4 oz.) can Pepper Jack Soup or Cheddar Cheese Soup
1/2 cup milk
1/2 tsp. Cayenne Pepper Sauce (opt.)
2/3 cup shredded Mexican blend cheese
1 1/3 cups Cheddar French Fried Onions

COMBINE peppers and onions, and corn in a 1 1/2 qt. microwave-safe casserole. Cover. Microwave on High for 8 min., stirring once halfway through cooking. Drain well.
STIR in soup, milk, Frank's RedHot Sauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions.
BAKE at 350°F for 25 min. or until hot.
Makes 6 servings
Tip: Stir in 2 cups shredded cooked chicken for a main dish meal.

Onion Chicken
1 1/3 cups Fried or Cheddar French Fried Onions
1 pound boneless skinless chicken breast halves
1 egg, beaten

CRUSH Fried Onions in plastic bag.
DIP chicken into egg. Coat in onion crumbs.
BAKE at 400 for 20 min. until no longer pink in center.

Makes 4 servings

Coconut Shrimp
1 1/3 cups Fried Onions
1/3 cup flaked, sweetened coconut
1 lb. shrimp, shelled and deveined
2 egg whites, beaten

Heat oven to 400ºF. Place French Fried Onions and coconut into plastic bag. Lightly crush with hands or with rolling pin; shake to combine.
Dip shrimp into egg whites; then coat with onion mixture, pressing firmly to adhere.
Place shrimp on baking pan. Bake 10 minutes until shrimp are fully cooked and crispy.
Makes 4 servings