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Grilled Chicken Salad

30 Jan

Marinate the chicken in the seasoned lemon juice, soy sauce, and garlic mixture for 2 hours; for flavorful, tender chicken.

 

5 TBSP fresh squeezed lemon juice

3 TBSP reduced-sodium soy sauce

2 cloves garlic, chopped

1/8 tsp black pepper

1 tsp dried basil

8 ounces boneless, skinless chicken breast

1 large red onion, cut into 1/8 inch slices

Light vegetable cooking spray

6 cups chopped lettuce

1 TBSp crumbled blue cheese

1 medium tomato, cored and diced

 

Dressing:

4 TBSP fresh lemon juice

4 TBSP balsamic vinegar

2 cloves garlic

2 tsp dried basil

 

Whisk together lemon juice, soy sauce, garlic, black pepper and basil in a bowl and set aside. Place chicken on a piece of plastic wrap and pound flat. Place chicken into marinade bowl and cover. Marinate for 30 minutes to 2 hours.

Preheat grill or broiler of oven. Place onion slices in a single layer on a baking sheet and spray lightly with vegetable oil; turn onions over and spray to coat. Remove chicken from marinade and place alongside the onions. Grill or broil for 5 minutes per side. Let chicken cool enough to handle the slice thinly. Spread lettuce on 4 plates, scatter  the onions and chicken on top. Sprinkle 3/4 tsp over each. Sprinkle tomatoes over cheese.

Combine the dressing ingredients in a blender and mix at low-speed until garlic is finely chopped. Serve with salad

 

Serves 4

 

176 calories per serving

3.2 grams fat

 

Pommes Anna

6 Jan

Pommes Anna

Layers of thinly sliced Yukon gold potatoes, stacked with Gruyère cheese and golden sautéed onions make up this French side dish.

¾ teaspoon salt

½ teaspoon thyme

¼ teaspoon pepper

2 tablespoons butter

1 onion, thinly sliced

1 ½ pounds Yukon Gold potatoes, cut into 1/8” thick slices

1 cup shredded Gruyère cheese

Combine salt, thyme and pepper; reserve. In a 10 inch nonstick skillet, melt 1 tablespoon butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, about 8 minutes. Remove onions from skillet and add remaining butter. When butter has melted remove skillet from heat and arrange 1/3 of potatoes overlapping slightly around bottom of skillet. Sprinkle with ½ teaspoon salt. Top with half of onions and ½ cup of cheese. Repeat layering ending the top layer with potatoes sprinkled with salt. Cover and cook over medium low heat, reducing to low heat if necessary, until potatoes are tender; about 30 to 35 minutes, uncover the last 5 minutes and allow moisture to escape. Run a spatula around sides of skillet and allow to rest 5 to 10 minutes. Invert onto serving plate.

Rice and Vegetable Pilaf

6 Jan

Rice and Vegetable Pilaf

1 cup fresh mushrooms, sliced

1 small onion, chopped

1 clove garlic, minced

1 tablespoon butter

½ cup uncooked brown rice

½ cup uncooked wild rice, rinsed and drained

1-14 ounce can chicken broth

1 cup frozen tiny English peas

½ cup shredded carrot

Salt and pepper to taste

In a medium saucepan over medium heat melt butter. Cook mushrooms, onions and garlic for about 10 minutes. Stir in brown and wild rice, cook for 3 minutes. Add chicken broth. Bring to a boil and reduce heat to simmer. Cover and cook 45 minutes or until liquid is absorbed. Remove from heat, stir in peas and carrots, cover and let stand 10 to 15 minutes before serving

Serves 6

San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

Smoked Sausage with Green Beans and New Potatoes

2 Jan

2 cups water

1-1/2 pounds smoked sausage, cut into 4 inch pieces

2 medium onions, quartered

1 quart small new potatoes

Salt and pepper to taste

2 quarts fresh green beans, tips and strings removed

Pour water into slow cooker; add sausage and onion. Layer potatoes on top. Add salt and pepper to taste. Place green beans on top; add salt and pepper to taste. Cover and cook on low 8 to 10 hours or until vegetables are tender.

Creamy Potato and Ham Casserole

31 Dec

1 medium onion, chopped

2 TBSP butter

2 TBSP flour

2 TBSP Dijon mustard

1- 3/4 cups milk

1/2 of an 8 oz package cream cheese. diced

1 TBSP minced fresh chives

1-1/2 pounds Yukon gold potatoes sliced thin

8  ounces sliced Black Forest ham, coarsely chopped

1/2 cup coarsely crushed bagel chips

Preheat oven to 350

grease a 2-quart casserole; set aside.  In a medium saucepan over medium heat; melt butter, add onion for 5 to 7 minutes or until tender. Stir in flour and mustard. gradually stir in milk. Cook and stir until slightly thick. Reduce heat to low. Whisk in cream cheese until smooth. Stir in 1/2 cup of Gruyere cheese until melted. Stir in chives.

In a large bowl, combine potatoes, ham and sauce. Pour into casserole dish

Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed begal chips and remaining 1/2 cup gruyere cheese. Bake, uncovered for 10 minutes. Let stand for 10 minutes

Serves 6

Orange Chicken

31 Dec

1 pound boneless, skinless chicken breast–cut into 1 inch pieces

2 medium carrots, thinly sliced

1 medium bell pepper, thinly sliced

1 medium onion, thinly sliced

2 TBSP Olive oil

5 tsp flour

1 TBSP brown sugar

1 cup orange juice

1/3 cup chili sauce

12 ounces  mini penne pasta

In a large skillet, brown chicken pieces , carrots, bell pepper, and onion until chicken is done and vegetables are tender crisp. Cook pasta according to package directions

In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet . Bring to a boil; cook and stir for 2 minutes or until thick. Serve over pasta.

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