Posts Tagged ‘onions’
Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.
For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?
Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!
Summer cooking is made easy with your slow cooker – it’s not just for cold weather. This chicken and broccoli sauce is great on top of your favorite pasta.
Yesterday I was sucked into the gloriousness that is McKay’s used books. Not only do they have an expansive selection of books to rival any of the larger chain bookstores, but there was an entire aisle of cookbooks. Unfortunately I was only there for a short stop before heading off to the movies and didn’t have enough time to fully commit to the search but you better believe I will be going back sometime this week to take over that aisle. There are all kinds from the latest cookbooks to those gems with contributed recipes which were made for bake sales, fundraisers, etc. I cannot wait to see what I find!
In truth however, I bookmark so many recipes daily from my fellow food bloggers that I really should not be thinking about buying cookbooks, used or not. There are simply not enough meals in the day for how many recipes I want to try. I expressed this problem to Joanne (Eats Well With Others) and decided that somehow we all need to get together, cook two recipes we’ve been dying to try, and then have a fat-kid field day. What I would give to live closer to make that happen. Guess I could always venture back up to the NYC area again. Or maybe Kita (Pass the Sushi) and I could convince everyone to venture to Seattle with us to visit Peabody (Culinary Concoctions by Peabody) and all the root beer deliciousness that awaits.
But back to all the food I want to cook. This is one such recipe that I have been wanting to make and the best part is that it doesn’t take any time at all to prepare because your slow cooker does all the work and doesn’t heat up your house. Well okay you have to steam the broccoli and cook the pasta but the hard parts are taken care of, giving you more time to focus on whatever else. Like daydreaming about foodie-travels.
One year ago: Cherry Vanilla Almond Overnight Oatmeal
Be adventurous with this goat cheese stuffed burger topped with not only bacon but basil, peach chutney and even peach slices. You’ll be surprised how good it tastes!
Well that was quick. Just yesterday I mentioned that any day now someone will snatch me up for a job. Sure enough shortly after applying to a couple jobs yesterday morning I got a phone call from one asking to set up an in-person interview. An hour later I had a confirmation e-mail for an interview on August 18th! I should foretell things more often on this blog – it’s magical. I did just apply to two more perfect-for-me jobs O:-).
To celebrate this crazy turn of events lets have some fun with our food by combining meat and fruit into one crazy-awesome burger. This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top. Sounds weird but tastes delicious. If you are skeptical assemble it with everything but the peach slices, but put them on the side to try. I bet they will end up on that burger if you give them a chance.
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
Homemade oven-fried onion rings are the perfect addition to backyard grilled burgers. This recipe makes a single serving in case you are the only one craving them.
I have been slacking on my Single Serving Sunday posts the past few weeks. Since I have been staying with my parents while job hunting, the need for single serving recipes has decreased and somehow I feel like I have less time to cook lately than I did in grad school. Not sure how that works but I guess it means I am keeping busy!
The last time I posted homemade onion rings was in 2010, when I had just started my blog, and decided it was time for a revisit. This single serving recipe is adapted from that first recipe using Panko instead of smashed potato chips and saltines. Slightly better for you and just as crunchy. I also employed the oven-frying method which I prefer and use for all of my oven-fried recipes now.
Two years ago: Orzo with Parmesan and Basil
Sweet and tangy caramelized onions shine in this dip. Pair with you favorite vegetables or chips for a perfect party appetizer.
A few weeks ago some friends and I stayed at a cabin in the Smoky Mountains and for dinner we put together some homemade pizzas. As topping for one we were caramelizing onions – or so we thought. As I took a turn stirring the onions I noticed that they were pretty dry and had a chalky white residue. A couple more stirs and the end of the spatula broke off. Evidently it was not a heat proof spatula and it had been melting into the onions the entire time. I have not seen a non-heat proof spatula in years and it didn’t occur to any of us to check it to be sure. Alas those onions were tossed out but we still made some amazing pizzas.
Rest assured that when I cooked the caramelized onions for this dip, I used the proper tools. Thank goodness too because this dip was so much more than I has imagined. It knocks the pants off of any dip you could buy from the grocery store. Dare I say, the best onion dip I’ve ever had.
One year ago: Vanilla Bean-Nutmeg Shake with Blackberry Swirl
Everyone loves some good BBQ but most don’t have the time to cook it. With the help of a slow cooker you can have shredded BBQ beef brisket for dinner anytime!
Before I get into this delicious recipe for the Secret Recipe Club, let me first say how incredibly exciting yesterday’s soccer/futbol game between the USA and Portugal was to watch. I was beyond elated when the clock was winding down with a 2-1 USA lead, and then crushed with disbelief when Portugal tied it up at the last minute. Ahhh!! At least I had a fantastic meal in my belly to ease the pain – beef BBQ with coleslaw, baked beans and my dad’s potato salad.
For the Secret Recipe Club this month I perused the recipes on Shockingly Delicious by Dorothy. I came so close to cooking her Spicy Smoky Chicken Kale Stew but when I was planning dinner for the USA-Portugal game I wanted to make something more American. When I saw the recipe for slow cooker BBQ brisket it was the clear winner. I may be living in the heart of pork BBQ for the past 7 years but I still have a sweet spot for beef.
Her recipe did not include the pop (or soda depending on where you are from) but in my experience with slow cookers it is beneficial to have some liquid in which to be cooked. There may have been enough juice from the meat and the onions but either way the beef came out perfectly. I have made slow cooker pulled pork in the past but this was the first time an onion was thrown in the mix and it added such great flavor to the meat. My parents enjoyed it so much that they plan on including it in their normal dinner rotation!
As for the final group matches of USA-Germany and Portugal-Ghana (to determine the fate of the USA in the World Cup), unfortunately I will not be able to watch either of the two games live so I will be disconnecting myself from social media as much as possible until I get home in order to watch the DVR. Go Team USA!
Two years ago: Pesto Chicken Burger
Slow cookers are great for the spring and summer too. Add your favorite cut of beef and transform it into tender, shredded beef for tacos.
Over the weekend I took a trip into the Smoky Mountains with some friends in an attempt to see the synchronous lightning bugs (aka lightning bug mating season). Although the cabin in which we stayed had a great view of the mountains and a hot tub, sadly there were no more lightning bugs to be seen than anywhere else in east TN. We may have been too high up or not near a big enough clearing but either way we still had a great time. I hope to return to the supposed best location for the viewing of this display later this week with my parents. I’ll try to snag a good photo or video to share, although I am certain there are plenty already on the internet if you search on Google.
As for these tacos, throw some seasoned beef into your slow cooker and then take a hike. Seriously, go walk around in nature (or at least down around your neighborhood) for a few hours and then come home to some awesome tacos served with your favorite toppings. At least that’s what I did and I certainly enjoyed myself. As an added benefit, cooking in the slow cooker does not heat up your house as much as your oven does therefore reducing your bill for central air.
One year ago: S’mores Jar Cake for One
It’s the week leading up to Memorial weekend and it’s time to share some recipes to get ready for the first big grilling holiday of the year. But before hitting the grill you gotta think about the side-kicks. Check out my guest post today on Wishes and Dishes to get the recipe for my favorite potato salad made by my dad.
One year ago: Bacon, Egg and Avocado Taco
Two years ago: Penne with Eggplant and Pine Nut Crunch
DAD’S CREAMY POTATO SALAD
Recipe source: My dad
Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).
If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.
One year ago: Hoisin Glazed Corned Beef with Colcannon