One of the best parts about being an adult...

is that it is perfectly acceptable to have tomato soup and onion rings for dinner if we so choose.  :) 

After a few days of Thanksgiving leftovers, we were kind of over it, if that is even possible.  Neither one of us wanted to go to the grocery store and we both decided that we HAD to have onion rings.  This recipe is our go-to for "fried" veggies.  These are baked and perfect.  I actually prefer them over fried.  The actual recipe uses jalapenos and poblano peppers, but we used an onion and a zucchini.  The link also includes a recipe for homemade ranch, but we used this.  Here is the recipe, along with some bad photos...it gets dark too early now.  :)

Ingredients

• 1 1/2 pounds jalapeños and poblano peppers [any veggie will do!]
• 1 cup flour, divided
• 2 eggs, lightly beaten
• 2 tablespoons mustard, whatever variety you like
• 1 cup breadcrumbs [We used Panko]
• 1/3 cup grated Parmigiano-Reggiano
• Salt and ground black pepper 

1.  Preheat oven to 400ºF. Set up 3 plates (we used bowls) on the counter; in one spread the flour, in the second beat the eggs with the mustard and about 2 tablespoons of flour, in the third combine the breadcrumbs, cheese and some salt and pepper.  [We added about a tablespoon of horseradish to the egg mixture for some kick.]

 2.  Coat the peppers in the flour, then in egg and finally in the breadcrumbs, pressing to make sure coating sticks. Roast peppers in the oven, turning halfway through baking until golden brown and crispy, about 18 minutes.

Serve immediately.  We also had this soup.  It was perfect:

Be sure to stop by tomorrow for some fun holiday gift ideas!  Have a great day!!