Tag: easy

Glorified Onions

Huge bowl of Vidalia onions

This recipe is for one of my dad’s favorite appetizers. We have served this at many family occasions over the years. Glorified onions are perfect for events like holidays, tailgating, or game night. Some people look at this big bowl of onions and wonder how it could become such a delicious snack. Then, they taste it and understand. It is so addictive!

The recipe itself is great, but there are some things you can do to make it that much better.

When I first made this recipe, I just sliced the onions with a knife. Over the years, I discovered that almost paper-thin slices sliced using a mandoline slicer made a big difference in the end product. Aside from just being easier to get on a cracker, the thinner onion slices absorb everything else better than thicker ones.

When slicing the onions, the goal is to have half circles, which allows them to pile on the cracker more easily. When slicing them, make sure they have been cut in half vertically, and sit upright (cut part facing sideways) on the mandoline. If you do happen to cut them the other way, just tear the circles while you’re separating the slices in the bowl.

As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.

Glorified Onions

  • Servings: 10-15
  • Difficulty: easy
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A delicious appetizer for any occasion!


Ingredients

  • 6-7 large Vidalia (or sweet) onions
  • 2 c. sugar
  • 4 c. water
  • 1 c. distilled white vinegar
  • 1 c. Hellmann’s mayonnaise
  • 2 tsp. celery salt, divided
  • Saltine crackers

Directions

  1. Peel onions and remove top and bottom ends. Cut onions in half along the vertical center.
  2. Using a mandoline straight edge slicer, slice the onions.
  3. Making sure slices are mostly separated, place onion slices in a large bowl with an airtight lid.
  4. Pour sugar, vinegar, and water over the onions in that order. Stir to combine. If the liquid doesn’t reach the top of the onions, add more sugar, vinegar, and water in proportion until it does, then stir again.
  5. Chill onion mixture in refrigerator for a minimum of 8 hours up to 24 hours. Stir every few hours.
  6. Remove chilled onions and drain liquid, squeezing the onions to release additional liquid. Return onions to bowl.
  7. Add mayonnaise and 1 tsp. celery salt. Stir to combine.
  8. Sprinkle the second tsp. celery salt across the top and stir again to distribute evenly.
  9. Chill until time to serve.
  10. To serve, pour onions in serving bowl and lightly sprinkle celery salt across the top. Serve with Saltine crackers.

Product Recommendations:

The slicer we like the best for this recipe is the OXO Good Grips Complete Grate and Slice Set. We’ve had fancier ones, but this one is inexpensive and does a fantastic job on the onions.

The best onions for this recipe are true Vidalia onions. If, and only if, you can’t find Vidalia onions, other sweet onions will work. I try to choose onions that are large and more flat or oval in appearance rather than round, just because these are easier to handle when slicing.

For the mayonnaise, I use Hellmann’s Real Mayonnaise. Hellmann’s has the best flavor for the onions. It may seem a bit thick when you first stir it in, but as the onions sit, the liquid that remains in the onions will leach out and thin the mayonnaise.

Nabisco’s Premium Saltine crackers (original or lightly salted) are the best base for glorified onions. They have a light dusting of sea salt that allow the onions to shine. They are also sturdy enough to pile the onions on without wilting or breaking.

Italian Sausage and Bean Pasta

I have a confession to make. Like many women from the Southeast, I love Publix Super Market. Publix is one of my favorite resources for delicious new recipes. Their Aprons program has tons of recipes that I’ll use, then adjust if needed to fit my personal taste or dietary needs. Even if you don’t live in an area served by Publix (my condolences), you can access their recipes online following the Aprons link above.

My favorite Aprons recipe is the Pasta Fagiolini and Italian Sausage. It utilizes their pre-prepped steam-in bags from the produce department. These bags include veggies, fresh herbs, and other ingredients that are cooked together as part of the meal. I had a few issues with the pre-prepped bag though. What do I do when they are out of stock? How can I save a little money using what I already have?

The first few times I made this recipe, I followed it exactly as written. After that, we decided we wanted to make some changes. We tried a few different types of pasta. We drained the sausage to make it less greasy. We added more vegetables because we love our veggies. With these changes and a few others, the result is now our go-to recipe.

As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.

Italian Sausage and Bean Pasta

  • Servings: 4
  • Difficulty: easy
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A quick and delicious weeknight dinner


Ingredients

  • 8 oz. Campanelle pasta
  • 12 oz. fresh, uncut green beans
  • 2 1/2 tsp. minced garlic (about 5 cloves)
  • 1/2 c. slivered almonds
  • 3 oz. julienned sun-dried tomatoes (about 1 cup)
  • 1 lb. mild Italian sausage (if using links, remove casing)
  • 2 c. finely shredded Italian cheese blend, divided
  • 1/2 c. Panera Mediterranean Lemon dressing

Directions

  1. Bring water to boil for pasta. Cook pasta following package directions.
  2. Meanwhile, tear green beans into bite-size pieces.
  3. Combine green beans, garlic, almonds, and tomatoes into steaming bag or container.
  4. Preheat large, nonstick skillet 2 to 3 minutes on medium-high.
  5. Cook sausage for 6 to 8 minutes, breaking into smaller pieces and stirring occasionally until cooked through. Remove from heat and cover.
  6. Steam vegetable mix in microwave for 5 minutes. Set aside.
  7. Drain cooked pasta and pour into large bowl, reserving 1/2 cup of the pasta water.
  8. Drain sausage and add to pasta.
  9. Add vegetable mix, 1 1/2 cups of cheese blend, pasta water, and dressing to bowl. Toss to combine.
  10. Sprinkle remaining 1/2 cup of cheese blend over the mixture and serve.

Product Recommendations:

I use Barilla Campanelle pasta in this dish because it’s hollow to hold some of the sauce, but sturdy enough to hold up to the sausage and vegetables. The fluted edges also add a nice texture with the rest of the ingredients.

When I have some on hand, I use fresh garlic, but when I just don’t feel like messing with it, I really like Spice World’s Minced Garlic in the jar. I can measure it and add it in straight from the jar. They also have a squeeze bottle version, but I just prefer my little jar.

My favorite Italian cheese blend is Sargento Six Cheese Italian Blend. It has Mozzarella, Smoked Provolone, Romano, Fontina, Asiago and Parmesan cheeses. The blend of milder and sharper cheeses works perfectly with this recipe.

Roasted Asparagus with Gourmet Mushrooms

I’ve been having some health issues over the past month, which have limited my time and ability to cook and eat. With my health improving, I’ve started getting back in the kitchen, albeit slowly.

The first recipe I chose to get back into the swing of things is one that I could prepare quickly and easily. It’s also very healthy and popular with my family.

Depending on the size of the group you are serving, the recipe is very flexible for small or larger groups, feeding anywhere from four to twelve people, by using anywhere from 1-1/2 to 3 pounds of asparagus, and making a minor adjustments to the amount of salt and pepper to your personal taste.

As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.

Roasted Asparagus with Gourmet Mushrooms

  • Servings: 4-12
  • Difficulty: easy
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A healthy vegetable dish for the whole crowd


Ingredients

  • 5 Tbs. extra virgin olive oil, divided (I prefer Pompeian Smooth)
  • 1 pound of fresh gourmet mushrooms (including oyster, chanterelle, baby bella, and shiitake), sliced
  • 1 1/2 tsp. minced garlic
  • 1 1/2 Tbs. freshly squeezed lemon juice
  • 1 Tbs. fresh flat-leaf Italian parsley, minced
  • 1 1/2 – 3 pounds thin to medium thickness asparagus, tough ends trimmed
  • 1/4 tsp. fine sea salt (more or less to taste)
  • 1/8 tsp. coarse, freshly ground black pepper (more or less to taste)

Directions

  1. Preheat the oven to 475°F
  2. Arrange asparagus in a single layer on a rimmed baking sheets. (Use two if more space is needed.)
  3. Drizzle with 2 tablespoon of olive oil.
  4. Sprinkle with salt and pepper. Toss to coat.
  5. Roast asparagus until just tender, about 10 to 12 minutes.
  6. Meanwhile, heat remaining 3 tablespoons of olive oil in a large sauté pan over medium-high heat.
  7. Add mushrooms and garlic.
  8. Sauté until mushrooms are brown and just tender, about 6 to 8 minutes.
  9. Remove the pan from the heat.
  10. Add lemon juice and parsley, toss to coat.
  11. Arrange asparagus on a serving platter or in a 9″ x 13″ dish, and top with mushrooms.

Product Recommendations:

I buy fresh bunches of asparagus that are thin to medium thickness. These roast easily, creating a beautiful al dente texture that is slightly crisp on the outside and tender on the inside.

As usual, I use my go-to Pompeian Smooth Extra Virgin Olive Oil, which doesn’t take away from the earthy flavors of the vegetables.

I use fresh flat-leaf Italian parsley from my herb garden. If you don’t have any in your garden, I recommend purchasing it fresh from the produce section of your local store rather than using dried, jarred parsley. It boosts the color and flavor, adding a bright freshness to the earthiness of the rest of the dish.

Cacio e Pepe

Anyone who knows me knows how I feel about carbs. Breads, pasta, rice. I’d pick carbs over sweets any day of the week. So, when I discovered this simple and classic pasta dish, I wondered where it had been hiding all my life. When I say classic, I mean it’s been around for about 4000 years in one form or another. For those who don’t speak Italian, Cacio e Pepe means Cheese and Pepper. And that pretty much sums up the dish. Simple right?

Do not judge this dish by its simplicity. Even though it has very few ingredients and can be made in the time it takes to water your garden, the ingredients that give it its name meld to create a depth of flavor that will make you wonder why you wasted your college years on boxed ramen and canned spaghetti. Seriously, what was that about?

Variations of this recipe are hotly debated. Seriously. People get passionate about their pasta. Everyone agrees that it’s made with a long, thin, medium weight pasta, but opinions split on which one is best — classic spaghetti, bucatini or perciatelli (a sort of hollow spaghetti), or tonnarelli (a sort of square spaghetti) . About that cheese? Should you go old school with Pecorino Romano, or is Parmesan the way to go? How about both?

As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.

Product Recommendations:

Although this recipe is wonderful with any of the above types of pasta, my favorite is a bucatini. I especially like Barilla’s Collezione Bucatini. This type of pasta holds sauces and cheese very well due, in part, to the “buco” or hole that runs through the middle and captures liquid within the noodle itself. Barilla’s Collezione line is created with traditional bronze plates for a beautiful texture. It’s the next best thing to making it from scratch at home.

As usual, I use my go-to Pompeian Smooth Extra Virgin Olive Oil, which doesn’t take away from the classic flavors of the dish.

When selecting cheese for recipes like this one, I recommend buying the blocks of cheese imported from Italy. They cost just a bit more than the American versions, but the heightened flavor is completely worth it. Also, by buying the cheese in the block and grating it at home, it doesn’t have the cellulose and other additives found in pre-packaged shredded or grated cheese.

For my own Cacio e Pepe, I use a combination of two imported Italian cheeses: Parmigiano Reggiano and Pecorino Romano. Parmigiano Reggiano has a milder nutty flavor, whereas the Pecorino Romano has a saltier, tangier flavor. For the curious, more detailed information about the difference between them can be found here. I use both because I like how they blend into something more than the sum of their parts when used together in this dish.

To be honest, there isn’t really a wrong answer here with regards to which pasta and which cheese. It will ultimately be a matter of personal taste and preference. However, no matter what you choose, it’s hard to go wrong with this dish.

Cacio e Pepe

  • Servings: 4-6
  • Difficulty: easy
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A deceptively simple pasta dish for the whole family


Ingredients

  • salt
  • 12 oz. bucatini (I prefer Barilla Collezione bucatini.)
  • 4 Tbs. unsalted butter, separated
  • 3 Tbs. extra virgin olive oil (I prefer Pompeiian Smooth)
  • 1 Tbs. freshly ground coarse black pepper
  • 1 cup freshly grated Pecorino Romano, plus extra for serving
  • 1 cup freshly grated Parmigiano Reggiano, plus extra for serving

Directions

  1. Bring 4 – 6 quarts of salted water to a rolling boil.
  2. Cook the pasta until al dente, about 7-8 minutes.
  3. Drain the pasta, reserving 1 cup pasta water.
  4. In a large, nonstick skillet, toast the ground pepper for about 30 seconds over medium heat, just until fragrant.
  5. Add olive oil and 3 tablespoons of the butter to the pan, and cook, stirring, until the butter melts completely.
  6. Add the drained pasta and 3/4 cup of the reserved pasta water, and toss to coat.
  7. Add the grated Parmesan and Pecorino Romano cheeses. Continue to toss until the cheese has melted and the pasta is well-coated.
  8. Add the remaining 1/4 cup of pasta water and tablespoon of butter, tossing to incorporate. Salt to taste.
  9. Transfer to a serving dish or individual bowls and garnish with remaining cheese and freshly ground black pepper.