Posts Tagged ‘onions’
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
Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.
Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.
Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!
One year ago: Hidden Pot o’ Gold Cupcakes
Two years ago: Split-Pea Soup
This month I had the pleasure of browsing through the recipes by the very person who gave us The Secret Recipe Club – April of Angels Homestead! Some recipes of hers that I enjoyed included a festive Shamrock Pizza for St. Patrick’s Day, Creamy Salsa Verde, and even a recipe for 2-Ingredient Banana Pancakes using just banana and egg whites. She also just celebrated her 4th blogiversary last week, so head on over and check out her blog (there’s even a giveaway).
I chose to make her recipe for smoked sausage with bell peppers and onion. This recipe takes less than 30 minutes to prepare and couldn’t be easier, making it a perfect weeknight meal. Caramelize the peppers and onion, then add the sausage until heated through. There is no need for a sauce and just some garlic for seasoning. The sweet bell peppers, onion and smoked sausage bring plenty of flavor and moisture all on their own.
Two years ago: Grilled Balsamic Chicken with Mozzarella and Pesto
Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!
To start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.
Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.
These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.
Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!
One year ago: Chewy Molasses Cookies