Tag: ONION

COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

CRAZY PIZZA BREAD ~ BLOG 366.347

I adapted this version of Crazy Pizza Bread from Sandra at Full Bellies Happy Kids who adapted it from The Ivory Hut

Sandra said that the first thing that came to her mind was, WHY didn’t I think of that?. I have to concur!!!! This is sooooooooo simple and beyond delicious! Hubby gave it a HUGE seal of approval. I like to make these individually like the pasties we used to get back east. Sometimes I over fill them LOL 😂

CRAZY PIZZA BREAD
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon FRESH ground kosher salt
(2 cups favorite toppings, chopped)
1/2 cup small chopped sausage pieces
1/3 cup small diced pepperoni
1/3 cup small diced red onion
1/3 cup small diced marinated artichokes, drained well
1/4 cup (rehydrated, but drained) sun-dried tomatoes, chopped small
1/4 cup small diced red pepper
1 SMALL bunch green onions, chopped
8 ounces shredded mozzarella cheese
1 tablespoon avocado oil

  • Sprinkle yeast over warm water in a bowl and let sit 3 minutes until foamy.
  • Add flour and salt, mixing by using a mixer, spoon, or your hands JUST until it comes together.
  • Add in the toppings and combine well. Dough will be tacky, dust with a bit of extra flour if it feels too tacky.
  • Let rise for about an hour at room temperature.
  • Place in the refrigerator to rise for another hour.
  • Take the dough out of the refrigerator.
  • On a floured surface roll out into a rectangle about 11×17”.
  • Sprinkle cheese over top.
  • Evenly layer the “toppings” or innards over the cheese.
  • Fold along the long side, like an envelope.
  • Seal sides so cheese is not exposed.
  • Let rest while you preheat oven to 450°.
  • After oven comes to temperature wait 15-20 minutes before baking pizza.
  • Bake the bread 25-30 minutes on a pizza stone or baking sheet until golden brown.
  • Brush the top with olive oil a few minutes before removing from oven.
  • Let rest on a wire rack to cool 5 minutes before slicing.

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

  • In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
  • Season well with FRESH ground sea salt and black pepper.
  • Add ground beef and mix gently.
  • Form 6 round or oval patties.
  • In a large skillet melt butter over medium heat.
  • Add beef patties searing 3-4 minutes on each side. Remove and set aside.
  • Add shallots, sauteing 1-2 minutes.
  • Whisk together the water and WONDRA.
  • Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
  • Reduce heat, add beef patties to pan, turning to coat.
  • Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
  • Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

GREEN ONION TOMATO CHICKEN

GREEN ONION TOMATO CHICKEN – serves 4
4 whole chicken quarters, bone in and skin on are best
1 cup chopped green onions (1 LARGE bunch green onions)
2 cloves garlic, sliced
1/4 cup apple cider vinegar
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 pint grape tomatoes, halved
1/4 cup small torn FRESH Flat Leaf Parsley

  • Generously salt and pepper both sides of chicken.
  • In a LARGE ziplock bag place chicken pieces, green onions, garlic, vinegar and oil.
  • Turn to coat chicken pieces well.
  • Seal Bag.
  • Marinate in refrigerator at least 8 hours or overnight.

 

  • Heat grill to low-medium.
  • Using a drip pan place chicken bone side down.
  • Grill covered 50-60 minutes until cooked through to 175°, turn once at about 35-40 minutes if necessary.

 

  • Place tomatoes in a single layer in a foil pan.
  • Drizzle tomatoes with lemon olive oil.
  • Sprinkle with FRESH ground salt and pepper.
  • Sprinkle with basil pieces.
  • Cover with foil and add to grill during last 15 minutes of chicken cooking time.

 

  • Serve over pasta or stuffing.
  • Top with chicken pieces, tomato and onions.