Posts Tagged ‘red onion’
These kabobs pack a lot of flavor all in on dish with chipotle, pineapple, peppers, onion, chicken, and dates. Served over cilantro-lime rice.
Foil-wrapped salmon couldn’t be easier and it perfect for weeknights or a fancy dinner. Cooked in a Greek inspired sauce and served over Greek orzo.
Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible. Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe, especially when I am cooking for someone who will greatly appreciate it.
Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon. This Greek-style salmon was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.
Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!
One year ago: Mini Lasagna Stacks
This comforting black bean soup is pumped up with spicy chorizo and is quick & easy to prepare, making it the perfect weeknight meal for a cold evening.
This month for the Secret Recipe Club I cooked from Nicole’s blog, Hapa-tite. Her cooking passion involves the mixing of different food genres together in order to create one fantastic meal, because as she so well stated “that’s how some of the best dishes (and people ^_^) are made!”. Which leads me to the first recipe that caught my eye on her blog which was her Soy-Glazed Burgers. I will be adding that to my menu plan very soon. Other potential recipes to appear in my kitchen include Rhubarb Ginger Crumble Bars and Pistachio, Cranberry, and Crystallized Ginger Cookies.
The recipe I first had to try was this fast and easy black bean soup. Since I moved back to Ohio from Tennessee during the coldest temperatures of the year, I’ve been in desperate need of comforting soup to warm me up from the inside. After seeing chorizo in the ingredient list for this soup, it was promptly added to the menu. The flavors from the chorizo blended exceptionally well with the rest of the soup, little to no salt was necessary, and made it heartier than a typical black bean soup. Cooked rice or quinoa could also be added if you need more oomph. In fact I may try just that next time because I am definitely going to make this again.
One year ago: Three Cheese Chicken and Artichoke Bake
Three years ago: Almond Cherry Chip Blondies
Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.
I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.
If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? Jalapeno? Eggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.
But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!
What is your ideal pizza?
Two years ago: Buckeye Cheesecake
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
Start up your grills and get ready for some steak. Paired with sweet bell peppers and red skinned potatoes makes for a great meal to be enjoyed on your patio.
My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.
If you haven’t started up your grill yet this season now is the time. Whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer. While the steak grills, you saute the bell peppers and onions. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.
One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme