Tag Archives: onion

Girls can Grill!

27 Aug

 

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Girls can grill. And very well I might add. Don’t let anyone tell you differently. Many folks think that grilling is a guy thing. I beg to differ! Not only do I grill a lot, so does my sister.

As is true for most things, my sister and I have very different (read opposite) methodology and philosophy in life. It is something we marvel over. It truly delights us. Raised by the same parents in the same house going to the same schools and having the same brothers, we couldn’t be more different. And we love it. Predictably, same goes for our grilling.

My sister and I conflict (agreeably) with one another on grilling techniques even when making the same thing. For ease and timeliness (I live in a perpetual state of whirling dervish mode…) I use a gas grill. It’s quick to start, temperature management is a no brainer, and it is easy to clean.

So while I go to my gas grill for speed and control, my sister goes full on charcoal grill. I say that with envy. She has WAY more patience than I do when it comes to the finesse of grilling, and she can really rock the charcoal grill.

On to the brats!  They are a grilling favorite. Let’s compare and contrast, shall we? I start cooking my brats in beer and onions on the stovetop. A bit ordinary but the outcome is delish. My sister, on the other hand, starts hers on the grill. With beer. And onions. And buttuh!  Nothing ordinary about that!

 

When the brats are cooked through and have beer and onion deliciousness wrapped around them, they go onto the grill. A gas grill for me-charcoal for my sister. She usually tosses some good hot dogs on a s well. Hey-we are german, so why not load up on the sausages! Look at those grill marks!

 

On to finishing the grilled brats. Again my sister and I express core philosophical brat differences. We disagree on sauerkraut, but we also differ with our buns and mustard, My buns are lightly toasted, hers are not. And my mustard is yellow. Hers is dijon. And she loads those succulent tender onions on her brats as well.

 

My sweet Denis sides with my sister here (in homage to family peace). He is all about the dijon mustard with his brats. But not me. Out of sheer pride I won’t even entertain a dijon mustard option here.

So here you have it. A grilling story.  With very different techniques-but all with great outcomes. So gals, go get a grill and fire it up. Let me know what you are grilling and remember, girls can grill!

 

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Onion Jam

15 Jul

Love onions? Not sure what to do with sun-dried tomatoes? Crazy about dried fruit? Then this appetizer will be on your must try list. If you have a little time to fuss over making this jam, it is worth it. Don’t be shy-have a glass of your favorite Cab to go along side this dish and really make the flavors pop!

Grab a heavy saucepan, toss in 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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First grab one or two Vidalia sweet onions and thinly slice. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While that is cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit. Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Pour some wine, grab your honey, turn some great jazz on, and enjoy!

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Roasted Veggies 3 Ways

23 Dec

The other day I had two things:  a lot of good fresh vegetables and a little extra time.  So why not roast up those vegetables! I started peeling, chopping and layering.  This was going to be a big honking batch of veggies!  Mushrooms, bell peppers, squash, onions…Yum!

A big batch it was. My largest kitchen bowl was full of colorful vegetables. What next? I dusted the vegetables with salt and pepper. I sprinkled basil and parsley on the vegetables as well.

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Olive oil and a bit of balsamic vinegar completed the prep work.  After a good healthy stir, I poured them onto a lined baking dish and placed them in a preheated 400 degree oven.  Almost immediately, warm succulent aromas began to fill the air.  My mouth began to water with those decadent scents wafting from the oven.

I checked the vegetables after 15 minutes in the oven and couldn’t resist sneaking a taste. What a delicious bite!  Back into the oven for a few minutes, and then they were ready.  The roasted veggies were delicious that night for dinner with lovely grilled salmon.

Did I mention that it was a big ol’ batch of roasted veggies?  And that I love leftovers?  Did we ever have leftovers! And like spaghetti, the vegetables were better the next day. How did they get used up?

Leftovers day one: Roasted veggies made an amazing addition to an omelet the next morning.

Leftovers day two:  I cooked quinoa to mix into the vegetables.  That created  a protein and nutrient dense powerhouse that were perfect after a workout.

Leftovers day three: Roasted veggies piled on a turkey sandwich.  Who needs mayo?

And that is what you do with leftovers my friends.  When you have a bit of extra time, cook big. Then enjoy good food and time savings later! Let me know what you do with your leftovers!

Sweet Summer Salsa

16 Aug

Summer fruits are bursting with flavors and colors. This season gives us sweet treats with fresh aromatic melon, berries bursting with sweet juice, and gorgeous succulent ripe peaches. But we are rounding the corner to the summers end and need a new way to enjoy summer fruit. How about a yummy salsa?

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This fruit salsa is delicious with meat and seafood. Or try serving it along side a grilled pork tenderloin for a nice pop of flavor and color. Spoon it onto flavorful chicken thighs. Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips.  Or maybe try it alongside some brie cheese and crackers. The possibilities are endless!

As you will see there is so much flexibility with one simple recipe. It has bold flavor and is packed with nutrients.   It is a snap to make and easily customizable to suit your own personal preferences.  I make this fruit salsa with cilantro for a little kick, but I would use basil in place of cilantro it if my mom was going to eat it.  She doesn’t like cilantro.

That is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colso easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup coarsely chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • pinch of salt and pepperIMG_3399

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top and drizzle with olive oil.  Give the salsa another good stir and there you have it.  This is best if it sits for a few hours in the fridge before serving.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

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Time for soup!

12 Oct

Ah yes.  The calendar says its October.  We may still be having some warm days, but make no mistake.  It is fall.  Soup is on!

Let’s have a brief history of soup.  Many historians believe that soup is as old as the history of cooking.  Soup is an ancient food.  It was the perfect food for rich and poor, all cultures, healthy people and invalids.  In other words, it was an ideal food for everybody.  Most everyone had access to a pot and fire  Not only that, anything can go into soup.  So it is easy to understand how it dates back hundreds of years.

The art of tossing things into a pot for a one dish meal started out as a rustic meal, and has come a long way.  Soup is nutritious, flexible with ingredients, warm and nourishing.  It can be as simple or as sophisticated as desired.   My number one reason for loving soup, though, is that it can be made on any budget.  Another bonus…soup can easily feed a crowd.

I am not the only one craving comfort food at the moment.   I went out to lunch with some folks from the office.  They invited me to “go out for soup”.  Sure, I thought.  When I inquired as to where we were going for soup, the answer confused me.  Donna, a coworker,  said “Oh, to a Mexican restaurant down the street”. Umm, what?  A mexican place?  But always one for a culinary adventure, off I went with the office crowd.  I need not have questioned the rationale.

The soup and quesadilla lunch special was about 6 bucks.  It was easy on the budget, but more than that, it was fantastic!  Who knew that you could get delicious soup at a place that I relate more closely with a cheesy, spicy, rice and tortilla meal.   This lunch outing really got me jazzed yet again for soup season.  Its time for some fun.   After all, it is fall!

The soup and quesadilla lunch special.  Delish!

The soup and quesadilla lunch special. Delish!

Just look at that chunky soup filled with veggies, avocado, and chicken.

Just look at that chunky soup filled with veggies, avocado (a favorite superfood of mine), and chicken.

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

Salsa. Its not just for vegetables anymore!

21 Jul

That’s right.  I said it.  Hey, I love salsa and chips as much as the next guy, but with the bounty of beautiful summer fresh fruits, I just have to take my salsa recipe and change the ingredients from veggies to fruit.  I do this every summer.  My fresh fruit salsa is now a requested summer staple.  A salsa of any kind is usually raw cut or chopped vegetables or fruits.  Typically a salsa is used as a condiment.  It can also be used with corn chips as an appetizer or snack.

This fruit salsa is delicious with meats, but it is just great with corn chips too!  It has bold flavor, so a little goes a long way.  A flavorful salsa is easy to make, and extremely versatile.  It is easily customizable to suit your own personal flavors.  I make this fruit salsa with cilantro for a little kick, but I would substitute it if my mom was going to eat it.  She doesn’t like cilantro.  But that is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colorful.  And so easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • pinch of salt

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top.  Give the salsa another good stir  This is best if it sits for a few hours in the fridge before serving.  I have used this as a topping for grilled pork tenderloin and with low fat corn chips as a starter.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

Chop up some melons.  About a cup of each should do!

Chop up some melons. About a cup of each should do!

Next, chop up 2 peaches, mix with the melons and add the black berries.

Next, chop up 2 peaches, mix with the melons and add the black berries.

Toss in some diced red onion and some cilantro.

Toss in some diced red onion and some cilantro.

Give everything a good mix.  Then squeeze the fresh lime over it.  Give it another good stir and into the fridge it goes!

Give everything a good mix. Then squeeze the fresh lime over it. Give it another good stir and into the fridge it goes!