blooming onion pizza bread

Blooming Onion Pizza Bread LeadFootball Sunday is here. So is Football Monday, Thursday and Saturday. Take your pick. When we find a free Sunday, it’s so much fun getting together with other families to hangout, watch football, eat, drink and chat the afternoon away.

The next time you head out to someone’s house or they head to yours for the same type of merriment, this “Blooming Onion Pizza Bread,” is a great #appetizer to serve. The pizza bread is simple to make, easy to serve and goes a long way – plus it’s appealing to all age groups.

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tb butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 Tb Parmesan cheese
Pizza/marinara sauce for dipping
Blooming onion pizza bread #02

Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasoning. Drizzle or brush mixture over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

ultimate nachos


2- 9 ounce bags of tortilla chips
1 can refried beans
2 cups of your favorite chili
1 small sweet onion, diced small
3 tomatoes, seeded and chopped
2 fresh jalapeño, seeded and sliced thin
2 cups freshly grated cheddar cheese
1/2 cup sour cream
1/2 cup homemade guacamole
freshly chopped cilantro

Heat oven to 450 degrees and arrange the oven rack into the middle of the oven. Line a baking sheet with aluminum foil. Spread the  tortilla chips out on the baking sheet and distribute the beans on top of the chips. Sprinkle the onions and the chili all over the top of the chips then cover with the cheese.

Bake the nachos until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and sprinkle the top of the nachos with the chopped tomato. Finally, put a dollop of the sour cream and the guacamole on the very top of the nachos and sprinkle with the sliced jalapeño peppers and the fresh cilantro to your liking.

coconut shrimp


2 cups shredded sweetened coconut
2 cups dry breadcrumbs
kosher salt and ground pepper
2 cups all purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined

Dipping sauce
1/2 cup orange marmalade
1-2 Tb dark rum

vegetable oil, for frying

In a large bowl, combine coconut and breadcrumbs and season with salt and pepper. Place flour, eggs, and breadcrumb mixture into 3 separate bowls. Dredge the shrimp in the flour and shake off excess. Dip the shrimp into the eggs then into the breadcrumb mixture. Make sure the shrimp are well coated with the breadcrumbs and coconut. Lay the shrimp out so that they do not touch on a parchment-lined baking sheet until ready to fry. In a fryer or a large Dutch oven, heat several inches of oil to 350 degrees. Fry shrimp in batches until golden brown and cooked through, about 3 to 4 minutes. Drain on paper towels.

For the dipping sauce: heat the marmalade in a small saucepan over low heat. Thin out the marmalade with the rum as desired. Serves 6 to 8.

Cooked to perfection