Posts Tagged ‘onion’

• Hash Brown Pie

  Date: 2010.04.22 | Category: Cooking | Response: 0

  Reader Jerry wrote last week that he is a “big breakfast guy” and wanted more breakfast recipes.  Now I am not sure if he likes big sized breakfasts or if he just loves breakfast so I am going to give him some hearty recipes and some not so hearty (in case he is entertaining a dainty flower).

  This recipe is a great ‘all inclusive’ type dish.  It can be the only thing you serve or it can serve as the potato contribution to the meal.  I have used it both ways.

  Ingredients:

  4 large eggs
  1/4 c. milk
  1/2 tsp. salt
  ground pepper
  6 green onions, including some tender green tops, sliced
  3 c. frozen hash brown potatoes, thawed
  1/2 c. grated Cheddar cheese
  4 thick slices bacon, cooked and crumbled
  1/2 c. grated Monterey Jack cheese

  Preheat oven to 350.  In a large bowl, whisk together eggs, milk, salt, and pepper to taste.  Add onions, hash browns, cheddar and bacon and mix well.  Pour into lightly sprayed pie plate.  Bake until set, about 25 minutes.  Sprinkle with Monterey Jack and and return to oven for just a few minutes to melt cheese.  Cut into wedge slices and chow down!

  I substitute the bacon with turkey bacon sometimes.  And if you want to switch up the flavors, use pepper Jack or other flavors of cheese. Enjoy!

  xo–me

• Stuffed Onions

  Date: 2009.06.18 | Category: Cooking | Response: 0

  We stuff birds, potatoes, and pillows (ha) but what about stuffing an onion?  Most people think tears when you speak of onions.  I think of the sweet side of an onion and stuffing one sounds delicious.  I tried this recipe that I found in a vegetarian cookbook I picked up at the Rose Bowl Flea Market last year.  It makes a lovely presentation and a most impressive side dish.  And your guests will think you were slaving over a hot stove for hours!

  Ingredients:

  1/2 lb. cauliflower, separated into florets
  2 turnips, peeled and quartered
  1 medium potato, peeled and quartered
  4 medium onions, peeled and left whole
  1 large egg, separated
  1/3 c. shredded cheddar cheese
  1/2 tsp. ground ginger
  2 tsp. extra virgin olive oil
  1 c. vegetable broth

  Preheat oven to 375.  Fit a large pot with a steamer basket.  Add enough water to come up the base of the steamer.  Place the cauliflower, turnips and potato in the steamer.  Cover and bring the water to a simmer over medium-high heat.  Turn the heat down tot medium -low and steam until the vegetables are soft enough to puree, about 20 minutes.

  Bring a large pot to a boil.  Boil the onions until the layers separate easily but don’t fall apart, about 5 minutes.  Let them drain and cool in a colander.

  In a blender, puree the cauliflower, turnips, and potato with the egg yolk, cheese and ginger.  Beat the egg white until stiff and fold into the cauliflower mixture.

  Scoop out enough of each onion to fill them with an equal portion of cauliflower.  Lightly rub the inside of each onion with olive oil.  Fill with the cauliflower puree.  Place the filled onions in a baking dish and add enough vegetable broth to come up 1 inch on the sides of onions.  Bake for 30 minutes.  Serves 4.

  Make sure you do not over cook the onions or the entire presentation is blown!  Let me know how you do with this one.  I know you can do it!

  xo–me

• Hidden Potatoes

  Date: 2009.06.14 | Category: Cooking | Response: 0

  The potato. The staple of many a meal. How many ways can we make this potato? This week I tried something new to me and it was a nice change. I used garlic but you can use wasabi, onion, herbs of any kind.

  Ingredients:

  2 medium potatoes
  2 garlic cloves

  Heat oven to 325. Peel potatoes and boil in salted water until almost done. Drain. Carve a small hole just large enough to hold whatever you have chosen to hide inside the potato. Press said item into hole. Put in a baking dish and bake for 30 minutes. Turn occasionally.

• Liver & Onions

  Date: 2009.06.09 | Category: Cooking | Response: 0

  It’s my fathers birthday this week so I thought I would share his favorite dish–liver and onions.  As a young girl, I knew what he was having when Mommie was cooking spaghetti for the three of us.  The entire house would stink of that horrible liver but he loved it.

  Ingredients:

  2 lbs. liver (veal, beef, whatever is your poison)
  salt and pepper to taste
  1 onion
  1/2 c. flour
  1/2 c. water

  Season liver with salt and pepper.  Roll in flour and pan fry in shortening.  Fry until golden brown on both sides.  Turn only one time.  Remove liver from skillet and fry onion in drippings, stirring constantly.  Return liver to skillet and add water.  Cover and cook for 5 minutes.  Keep an eye on it as liver will become tough if cooked too long.  Serves one hungry dad.

• Aunt Barb’s Baked Beans

  Date: 2009.05.23 | Category: Cooking, Entertaining | Response: 0

  If you have been lucky enough to enjoy Aunt Barb’s cooking, baking, entertaining, you will understand why you need to make these beans RIGHT NOW.  Aunt Barb has been wowing our family, friends, church members and strangers (she kills it at the bake sales) for years.  I have posted previously some of her delicacies and will continue throughout our journey.

  No BQQ, cookout or picnic is complete without rich, sweet baked beans.  I have several recipes here for baked beans but Aunt Barb is sharing with you a family recipe from Nannie Wishard.  She has long passed but the recipe lives on because of Aunt Barb.  Make this recipe this weekend.  You will not be disappointed. 

  Ingredients:

  4 c. dried navy beans, soaked overnight
  2 tsp. salt
  1 large onion, minced
  1/2 c. molasses
  2 tsp. dry mustard
  1/4 tsp. dry ginger
  pinch ground cloves
  1/2 c. catsup
  1/2 lb. salt pork

  Pick over beans, removing wrinkled beans and any soil or stones.  Rinse thoroughly.  Soak beans overnight in pot of salted cold water.  Drain beans and add 2 1/2 quarts of fresh water and the minced onion.  Cook “slowly” until the skin of beans burst.  Drain, and save liquid.  Mix molasses, mustard, ginger, cloves and catsup.  Add 2 cups of liquid from the beans.  Place a piece of the salt pork in the bottom of the bean pot or baking dish.  Add the beans and place the remaining pork on top.  Pour molasses mixture over beans.  Add enough liquid to just cover beans.  Bake covered for about 4 1/2 hours at 300.  Remove cover and bake 1/2 hour longer.  Add water as necessary during the cooking process.

  Enjoy with a giant spoon.

• Delightful Dish

  Date: 2009.05.23 | Category: Cooking, Entertaining | Response: 0

  Any time you are BBQ’ing you want simple side dishes that are fresh and full of flavor.  This dish falls into that category.  It’s a vegetarian salad so it covers in two categories–vegetarian and side dish.  I can’t keep this bowl full when I have cookouts.

  Ingredients:

  2 large ripe mangoes
  3 to  4 large ripe tomatoes, cored and chopped
  1 ripe avocado, peeled and chopped
  1 Vidalia onion, chopped
  2 Tbsp. minced fresh chives
  1/4 c. fresh OJ
  2 Tbsp. fresh lime juice (go ahead, substitute with lemon if that’s what you have)
  salt and pepper to taste

  Peel the mangoes and chop them, making sure you grab all the juice in a nice full size bowl.  Add tomatoes, avocado, onion and chives.   Toss carefully yet well.  Add the orange juice and lime juice and toss one more time.  Toss in the salt and pepper and chill until ready to serve.  Serves 6.  Double, triple, quadruple when having a lot of guests.

• Memorial Day Weekend

  Date: 2009.05.22 | Category: Cooking, Entertaining | Response: 0

  It’s finally here.  The first weekend of summer.  When we can bring out those white shoes (yes ladies, the white shoes should be put away from Labor to Memorial Day).  In a salute to all the wonderful BBQ’s of the season, I am going to dedicate the weekend to many types of BBQ dishes–sauces, side dishes, main dishes and beverages.

  Let us begin the season with a BBQ sauce.

  Ingredients:

  1/2 c. diced onions
  1/2 c. diced celery
  1 cup ketchup
  1/2 c. + 1/2 tsp. water
  2 Tbsp. brown sugar
  3 Tbsp. Worcestershire sauce
  1/2 Tbsp. prepared mustard

  Mix all ingredients together and cook until tender.  Use as a marinade and brush on chicken, corn, veggie burgers, whatever!