The ultimate comfort food cotija herb onion rings. They can be eaten alone with a big jug of beer or paired with a mouthwatering burger.
This time next week I will be sipping a cold one on the beach in Miami. Well “technically” I will be attending a food conference there but everyone needs a little fun in the sun. The past couple of days have been pretty busy for me as I try to get things done before I’m away from the hubby and toddler for a full 5 days. Recipes are being shelled out, house is getting cleaned, laundry is being done and we are checking off another date night.
My husband and I will be celebrating our 3rd anniversary in July and we always talked about weekly or bi-weekly date nights just to keep that spark alive. You throw a baby into the mix, blog picks up, work gets in the way date nights are thing of the past. When I was at my last conference we had a speaker talk to us about a series she had on her blog called, “dating your husband.” I was intrigued and mortified that I tend to let my work overtake my life instead of my love life. I keep reminding myself to put away the phone, put away the laptop, put away my inspiration spiral and concentrate on the things and situations around me. The blog is my passion and my work but every once in a while I need to take that break and give that same passion to my family. So as I was saying date night. I bought a groupon a couple weeks ago to a local restaurant called Manna here in Lubbock. Wine flights and tapas were covered and the rest of the meal was up to us. I even wrote this post ahead of time so that after date night I wasn’t grabbing my laptop to get this covered.
Now I’m off to play with my little one and then get prepared for date night. (written Thursday afternoon)
ENJOY ~ Meagan
Cotija Herb Onion Rings
Yield: 2-3 helpings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
2 large onions, sliced into thin rings
2 cups flour
1 teaspoon salt
1 teaspoon chopped rosemary
1/2 teaspoon thyme
2 teaspoon chopped italian parsley
1/2 teaspoon rugged sage
1/2 cup grated cotija cheese
1 cup whole milk
1/2 teaspoon sriracha
canola oil for frying
Chop the onions into thin slices and then set aside.
Heat a large dutch oven with canola oil filling it up about an inch high. Put heat around 350 degrees F.
In a bowl combine the flour, salt and herbs. Mix well with a spoon.
In another bowl mix milk and sriracha. Place a couple of onion rings into the milk mixture and then dredge them in the flour. Shake off excess flour and place rings in the oil. Cook for 30-45 seconds or until golden brown. Remove and place on paper towels to dry. Repeat until all rings are made.
Season was extra salt.