If you’re a Food Network junkie like us, well then have we got two scrumpdillyilish easy appetizers for you for all your Super Bowl party entertaining this weekend and beyond. These are sure to score a touchdown with your fans.

From the SANDWICH KING himself, Jeff Mauro – serving up everything Dagwood-style(maxx-ed out). Winner of the 7th season of Food Network Star, now hosts Sandwich King and The Kitchen.

Oven Fried Onion Rings

2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.oven-fried-onion-rings

In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened. In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt. Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture. Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.  Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe.html?oc=linkback 


From the beach side kitchen of Giada-de-Laurentiis-2

Sweet Potato Tots with Dill Dust


Dill Dust:
1 bunch dill, roughly chopped
1/4 cup kosher salt

Sweet Potato Tots:
1 large sweet potato
Kosher salt
1/3 cup flour
1/4 teaspoon freshly ground black pepperSweet-Potato-Tots
2 cups safflower oil

For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.

For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs.

Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-tots-with-dill-dust.html?oc=linkback 


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