• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Lifestyle Blog

  • About
    • Work With Me
      • Delightful Life Media
    • Privacy Policy & Disclosures
  • Travel
    • United States
      • Kansas
      • Missouri
      • Nevada
      • Nebraska
      • New York
      • Oklahoma
      • Texas
      • Wisconsin
    • Mexico
  • Taste
    • Breakfast
    • Lunch
      • Salads
      • Sandwiches
    • Dinner
      • Grilled
      • Sides
      • Pasta
      • Rice
    • Appetizers
    • Desserts
    • Drinks
      • Cocktails
      • Non-Alcoholic
    • Snacks
  • DIY
    • Projects
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die
  • Contact

Cajun

Grilled Bloomin’ Onion with Barbecue Sauce

September 17, 2016 by Vanessa Leave a Comment

Sometimes I’m not in charge of cooking dinner and it’s A-OK with me.

Why wouldn’t I not want to make dinner? Because when my guy gets around the grill, everyone wins. This time he wanted to re-create the Outback Steakhouse bloomin’ onion but rather than dredging it and frying it, he grilled it.

grilled_bloomin-onion2
The barbecue sauce ran a bit out of one side so we just added a bit more.

Despite what you might think you don’t need some fancy onion chopper to achieve the same fanned out affect from a Vidalia onion that you see at at steakhouse. The key to achieving that “bloom” look is to keep the stem of the onion in place, peel the skin off away from it, and use a sharp small pairing knife to divide the onion into 8-16 different sections. Don’t use any other variety of onion than a sweet Vidalia, which gets its name for where its grown in Georgia, because it is unusually sweet and caramelizes well on the grill. Any other kind of onion may have a sharp flavor and probably isn’t as large in size.

We cut this onion one more time equaling sixteen sections.
We cut this onion one more time equaling 16 sections.

grilled-bloomin-onion-6Clean up is a cinch since you only need to discard the foil. I recommend serving the onion without the stem in a bowl on the table as a side dish. It serves two people easily. I could see us recreating this side dish again using other seasoning options to accompany Italian or Mexican entrees. Check out my Easy Homemade Seasoning recipes.

Have fun grilling and let me know if you try a different seasoning combination or prefer this version. Use the comment section below to tell me about your take on the Grilled Bloomin’ Onion with Barbecue Sauce or tag @OneDelightfulLife on Instagram!

Signature ODL 170x70px

onedelightfullife.com

Serves 2 servings

Grilled Bloomin’ Onion with Barbecue Sauce

A healthier version of the Outback Steakhouse Bloomin' Onion, this version is sweet and savory hot from the grill.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 large Vidalia onion
  • 1 T. instant chicken bouillon
  • 1 T. Kansas City style barbecue sauce
  • 1 tsp. Cajun seasoning
  • 1 tsp. olive oil
  • 1 tsp. shredded cheddar cheese
  • pinch pepper

Instructions

  1. Preheat your propane grill to 350 degrees.
  2. Slice the top of the onion off but leave on the large stem.
  3. Peel the onion's outer skin off.
  4. Slice the onion into four sections through to almost the stem on the bottom. Slice those four sections into four sections. (You should have eight sections now, but you may prefer to slice them even thinner again.)
  5. Use your fingers to carefully separate the onion sections to get that "bloom" affect without removing any of the onion sections.
  6. Transfer to a square of foil slightly larger than the diameter of the onion.
  7. Add bouillon, barbecue sauce, and Cajun seasonings inside the onion's sections.
  8. Drizzle on top with olive oil.
  9. Place on a hot grill and allow to cook for 15 minutes.
  10. Sprinkle with cheese and grill another 5 minutes.
  11. Remove transfer onion from foil to a plate and serve hot.
7.8.1.2
54
https://onedelightfullife.com/bloomin-onion-with-barbecue-sauce/
onedelightfullife.com

Nutrition

Calories

161 cal

Fat

6 g

Carbs

10 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Filed Under: Grilled, Sides Tagged With: bbq, bloomin' onion, Cajun, cheddar, grilled bloomin' onion, grilled onion, Kansas City barbecue, Vidalia onion

Shrimp Creole

June 19, 2016 by Vanessa Leave a Comment

I miss New Orleans. The people are some of the warmest, friendliest people I’ve ever met when in a big city. They don’t scowl at you or judge you for asking them questions as a tourist. Actually, they love tourists. They respect them because so much of the city relies upon tourism dollars. So, they put out the whitest of tablecloths, the freshest catch of the day, and the largest cocktail in the ultimate show of hospitality for their city’s guests. 

I still daydream of New Orleans food since our trip. My palette longs for flavorful po’ boys, blackened shrimp served bubbling hot with crusty bread, and savory etouffee. I knew I would miss the intense seasoning of the city’s dishes, so I bought River Road’s Blackened Shrimp Seasoning and grabbed this recipe from “Louisiana Cookin’: Authentic Cajun & Creole Cuisine” magazine and got busy in the kitchen. This tomato based rice dish is more like a thick stew and can be served with any shellfish. I regret not adding diced sausage to the pot while it simmered, but there’s always next time! Shimp Creole was a hit at dinner time in our house and it’s so easy to prep and prepare.

While this recipe isn't mine, it is delicious and reminds me of New Orleans. Recipe by Louisiana Cookin' magazine.

While this recipe isn’t mine, it is delicious and reminds me of New Orleans because of its intense Creole flavors. Recipe by Louisiana Cookin’ magazine.

Recipe by "Louisiana Cookin

Serves 4 servings

Creole Shrimp

The perfect high flavor entree for a lazy Sunday dinner when you have an hour to prepare dinner for the family.

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 2 T. olive oil
  • 1 c. diced yellow onion
  • 3/4 c. diced green bell pepper
  • 3/4. c. diced celery
  • 1 1/2 tsp kosher salt, divided
  • 3 T. tomato puree
  • 1 1/2 T minced garlic
  • 3/4 c. dry white white
  • 1 28oz can fire-roasted diced tomatoes
  • 1 T. Worcestershire
  • 1 1/2 tsp Creole seasoning (River Road Blackened Shrimp Seasoning)
  • 1 lb. large fresh shrimp, peeled, deveined
  • 2 c. cooked white rice
  • Garnish: sliced green onions, fresh parsley

Instructions

  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
  2. Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
  3. Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.

Notes

If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.

7.8.1.2
10
https://onedelightfullife.com/shrimp-creole/
onedelightfullife.com

Nutrition

Calories

264 cal

Fat

8 g

Carbs

45 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Signature ODL 170x70px

Filed Under: Dinner, Rice Tagged With: Cajun, creole, Louisana, Mardi Gras, New Orleans, rice, roasted tomato, seafood, shrimp, tomato

Primary Sidebar

SEARCH

Ammar
Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

Archives

Contact Us

  • Email
    info@onedelightfullife.com

Popular Posts

Back to School Brain Breaks12K Total Shares
Going Underground in Historic Ellinwood, KansasGoing Underground in Historic Ellinwood, Kansas7K Total Shares
Weston, Missouri: Making the Most of a Weekend VisitWeston, Missouri: Making the Most of a Weekend Visit2K Total Shares
Cucumber Lime Vodka SplashCucumber Lime Vodka Splash1K Total Shares
Experience Sun Palace: A Couples-Only Resort in Cancun, MexicoExperience Sun Palace: A Couples-Only Resort in Cancun, Mexico575 Total Shares
  • About
  • Travel
  • Taste
  • DIY
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die
  • Contact

© 2023 · onedelightfullife ·