Onion

SKILLET FRENCH ONION CHICKEN
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SKILLET FRENCH ONION CHICKEN

Lyn was going to be cooking last night and I had taken out some chicken breast so she was browsing for interesting chicken recipe. After sending me the link asking me if I like carnalized onions, she know I do, she decided she would play the make pudding trick. Once she called me over and said could you please stir the pudding. I didn’t know it had to be stirred continuously until thickened and she walked away smiling. Anyway carnalized onions have to stirred continuously. I looked over the recipe and agreed to cook tonight. I did not have the correct cheese and the goat cheese had gone a little bitter, it was forgotten in the back of the draw, so I used combo mozzarella and parmigiana cheese not the same sweet, mild, and nutty flavor but it worked just fine. there is always next time. I’ll include the picture from the recipe as reference. My chicken breast were large so I made cutlets but I should have cut each one in half width wise

Ingredients

  • 4 boneless (skinless chicken cutlets (16 to 20 ounces total))
  • 2 teaspoons olive oil
  • 2 medium yellow onions (thinly sliced)
  • 1 tablespoon balsamic vinegar (or more as needed)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 3 ounces Gruyère cheese* (coarsely grated (about 1 cup))
  • ½ cup all-purpose flour (or gluten-free flour mix*)
  • 1 teaspoon kosher salt
  • pepper (to taste)
  • ½ teaspoon paprika
  • 2 teaspoons unsalted butter
  • 1/2 cup chicken broth

Instructions

  1. In a large nonstick skillet heat the oil over medium heat.
  2. Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
  3. Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
  4. If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
  5. In a wide, shallow bowl, whisk together the flour*, pinch of salt, and paprika.
  6. Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
  7. Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan. 
  8. Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
  9. Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
  10. Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling.

Notes

*only about 1 tablespoon gets used in the end

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d’origine contrôlée, which became the appellation d’origine protégée as of 2013. Wikipedia

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Sweet Onion Relish
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Sweet Onion Relish

 

We bought a bunch onions  for Thanksgiving but for one reason or another the anticipated crowd became 4 .

So as the song goes

What do you do with to many sweet onions

What do you do with to many sweet onions

What do you do with to many sweet onions

Early in the morning

Slice them up and make a relish 

Cook them down and make a relish

Add apple cider vinegar and sugar to make a relish 

Early in the morning

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             2  tablespoon(s) olive oil

•             4  large (2+-pound) sweet onion, thinly sliced

•             6  tablespoon(s) sugar

•             6  tablespoon(s) cider vinegar

•             1  teaspoon(s) salt

How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute.

Add sliced onion and cook 15- 25 minutes or until very soft, stirring occasionally.

Stir in sugar, cider vinegar, and salt. Reduce heat to low and simmer 5-10 minutes longer.

Makes about 2 cup relish.

Was great on my Chicken cutlet sandwich or Oven fried

Another favorite is the Red Onion Relish

Steve’s Meatballs
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Steve’s Meatballs

What was a Sunday dinner at Rose’s without meatballs?  This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

This is my take of her recipe.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 3-4 eggs – 2 per lbs
  • About 1.5 handfuls of seasons bread crumbs and 1.5 handful of oat bran, each handful was about 1/4 cup
  • splash of milk maybe around 1/4 cup
  • Heaping tablespoon or dried parsley 
  • About 1/3 cup grated parmigiana Reggiano cheese
  • Heaping tablespoon of dried basil 
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper if you want a spicy meatball either use more pepper or add 1/4 teaspoon of red pepper flakes

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

in large bowl mix  bread crumb and oat bran with milk let sit for 3-5 minutes

now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.

Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs

Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish

Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth. 

                           

Black Bean Soup with Roasted Poblanos
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Black Bean Soup with Roasted Poblanos

We both finished a bowl looked at each other and said I would make this again with smiles on our faces. Some how probably because I clicked follow I started getting Facebook post for Simply Sophisticated Cooking  she always has the best pictures and pretty darn good recipe, so I pinned for later reference.  The only thing we did not have were the  Poblanos peppers but we grabbed a couple on our next grocery trip. This was a fairly simple well worth trying.

 

Ingredients

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  • 2 fresh poblano chiles
  • 2 TBS olive oil
  • 1 medium onion, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 large dried ancho chile
  • One 14.5 oz can of fire-roasted diced tomatoes
  • 3 c. chicken or vegetable broth
  • 3 c. cooked black beans (about two 14.5 oz cans, rinsed and drained)
  • kosher salt to taste
  • 4 TBS roasted, salted pepitas (pumpkin seeds) – we alwasy have raw on hand so I just pan toasted these
  • 1/2 c. crumbled feta cheese
  • 1 lime, cut into 4 wedges

 

How

Preheat the broiler. Place the poblanos on a foil-lined baking tray, and broil for 8-12 minutes, turning every few minutes with tongs, until the peppers are blackened all over. Remove the peppers from the oven, and place them in a bowl, covering the bowl immediately with plastic wrap. Let the peppers steam under the plastic wrap for 15 minutes, then peel off and discard their skins, remove and discard the seeds and stems, and finely dice the pepper flesh.

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Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic cloves and sauté until onion is golden brown, about 8-10 minutes.

 

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Remove the seeds and stem from the dried ancho chile and discard. Place the ancho chile in the pan with the garlic and onion and cook, stirring, until chile has softened and become pliable, about 1-2 minutes.

Add the garlic, onion, ancho chile, and tomatoes to a blender and puree until smooth, then return the puree to the saucepan.

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Stir in the broth, then bring to a boil. Reduce heat to a simmer, and simmer until the soup is thickened, about 10-15 minutes. Stir in the beans and the diced poblanos and cook until heated through, about 3-5 minutes. Season to taste with salt.

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Divide the soup between 3 or 4 bowls, topping each with 1 TBS of pumpkin seeds, 2 TBS of crumbled feta cheese, and a squeeze of lime juice. Serve immediately.

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Roasted Spiced Pork, Figs and Onions
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Roasted Spiced Pork, Figs and Onions

We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

 

Ingredients:

  • 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
  • 6 fresh figs – quarter
  • 1 lbs. trimmed pork tenderloin sliced ¼” slices
  • ¾ tsp. cumin
  • ¼ tsp. each salt and pepper
  • ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

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How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

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Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

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Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

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Serve alongside pork on platter.

rOASTED POEK TENDERLOIN, RED ONION AND FIG100_2026

Crown Royal BBQ Sauce
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Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

Red Onion Relish
by

Red Onion Relish

We bought a bunch of red onions and remembered something we had made a long time ago turkey cutlets with red onion relish so I quickly decided we need some of this relish in the frig, it was good on that dish as well as chicken, burgers and on top of a regular salad.

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             1  tablespoon(s) olive oil

•             1  large (1-pound) red onion, thinly sliced

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•             3  tablespoon(s) sugar

•             3  tablespoon(s) cider vinegar

•             1/2  teaspoon(s) salt

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How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally.

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Stir in sugar, cider vinegar, and 1/4 teaspoon salt. Reduce heat to low and simmer 5 minutes longer.

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Makes about 1 cup relish.

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Crispy Traditional Potato Pancakes
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Crispy Traditional Potato Pancakes

By Joan Nathan

Ingredients:

  • 2 pounds russet (baking) or Yukon Gold potatoes

russett

  • 1 medium onion

onion

  • 1/2 cup chopped scallions, including the green part

scallions

  • 1 large egg, beaten

egg

  • Salt and freshly ground pepper to taste
  • Vegetable oil for frying

How:
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons* of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

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*I like really big pancakes so my pick show much larger ones, maybe 4-6 tablespoons. remember I am a pinch of this or handful of that kind of cook.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

Pther Posts

Big Fat Cod Potato Pancakes

Crispy Oven Baked Russet Fries

 

 

Avocado Tuna Fish Melt
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Avocado Tuna Fish Melt

Ingredients:

  • ½ Avocado
  • 1 small can of tuna – I found this great multipack of what appear to be ½ size cans at BJ (perfect for one) so if a regular is 5 oz. this would be 2.5 oz.. If you don’t have a small can double other ingredients
  • A few chopped roasted Baby Roma Tomatoes – salsa is nice also
  • Salt and pepper to taste
  • A shake of Onion and garlic powder to taste (optional)
  • Bread – your choice
  • Sliced or shredded cheese your choice I happen to have some sliced provolone left over from my stuffed eggplant.

 ingredients

How:

  • Drain the tuna and flake in a small bowl. Add avocado and other ingredients and combine to mix well
  • Lightly toast the bread
  • Spread tuna mixture on the bread

spread the tuna

  • Cover with cheese

top with cheese

  • Place on cookie sheet and under a broiler on high until the cheese is melted I like slight browned.

server

Served with corn salad and what else a couple Baby Roma Tomatoes, the slice cucumber never made it to my plate. What one’s got to munch you know.

Crockpot Rotisserie Chicken
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Crockpot Rotisserie Chicken

Summer time is time for beer butt chicken which I find a lot easier to make than setting up the Rotisserie on the BBQ and when winter rolls around I could still make it outside but roasting in the oven takes over. Besides I save grilling steaks and fish for winter standing in the snow is a lot better when you only have to flip a steak.  I liked the looks of this recipe when I saw it and the results were pretty darn good for a wicked easy recipe. I did substitute smoked paprika and went strictly with powders and as promised this was great. Next time I might add some brown sugar and try the paste slightly drier.  You should try this if you have a crock pot.

 Ingredients

  • 1 broiler/fryer chicken (3.5-4 lbs.)
  • 2 Tbsp. Smoked Paprika – spicy or mild your choice
  • 1/2 tsp. cayenne pepper (optional!)
  • 1 1/2 tsp. onion powder
  • 2 Tbsp. garlic powder or 3 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper

the rub

How:

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side down in crock pot. Down rather than up give you moister breast.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Rotisserie Chicken Soup, Chicken salad or Chicken club sandwich.

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The only downside and it is minor that I found was the skin was not crispy Next time I will try breast up to see if the skin crisp any – Crispy skin was not as important to me since I mostly do not eat it. Aren’t I the healthy one?  Also my crock pot has a rack will try on that so it does not sit in drippings. Will update as time goes on.

chicken

Served with coleslaw and potato chips.

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Adapted from Busy Mom
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