Tag Archives: onion

Blooming Onion with Hatch Chile and Cheese

A healthier version of the blooming onion - Baked blooming onion with New Mexico chile and cheese | mjskitchen.com

 

Blooming onions are normally all about the fried crispy batter and the dipping sauces. This baked blooming onion is all about the onion and the chile. The following recipe turns a normal sweet onion into a sweet and spicy blooming onion.  Just top an onion “bloom” with a generous amount of Hatch chile, bake, top with some cheese and bake again.  The result – a tender sweet onion infused with the flavor and spiciness of roasted chile and finished off with gooey cheese.

Serve as a side dish or over rice for a vegetarian meal.

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Seasoned with Spice Infused Onions

Steamed onions seasoned with Aleppo pepper, lemongrass and sweet ginger sea salt from Season with Spice

 

The Seasoned With Spice Infused Onions dish uses select spices that came from Season with Spice, an online spice store that has unfortunately, closed.  However, the idea of this dish hopefully will give you some ideas of other spices that can be used to season onions.

Seasoned with Spice Infused Onions is a simple dish in which onions are steamed in their own juices along with a complementary blend of spices. The cooking method is similar to that used with my Fennel Infused Onions from a couple of years ago.  However, the seasoning is completely different, showing you how versatile this simple side can be.

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Stacked Vegetables ‘en Papillote

stacked vegetables 'en Papillote consists of an assortment of vegetables, stacked, wrapped in parchment and grilled. #vegan #recipe @MJsKitchen

 

Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction!  It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up.  Last week  I made this stacked vegetables ‘en Papillote, and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal.  It could also be used as a side to a meat entree’ if desired.

When I started putting these stacked vegetables ‘en Papillote together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne?  I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables.  Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese.  The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.

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Tortellini with Roasted Pepper and Onion

Tortellini with Roasted Pepper and Onion sauce @MJsKitchen

In the fall when red bell peppers are plentiful and cheap, I buy a lot of them. Most get roasted and peeled, then wrapped individually for the freezer.  All winter I used them on pizza, in sandwiches and pasta dishes, and in salads.  The other night in trying to come up with starter for a small dinner party, I found the last two frozen bell peppers buried in the freezer. That lead to the creation of this roasted bell pepper and onion appetizer.  It was a big hit and I will be making it again!

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Garlic Soup

Garlic soup is a very tasty way to take advantage of the health benefits of garlic.  It’s SO much better than taking a garlic pill!  To make it even healthier, add some sauteed mushrooms to the finish soup.  See the Mushroom Garlic Soup Recipe.

Bowl of Garlic soup with a garnish of parsey

On one of our trips to New Orleans, Bobby and I ate at Bayona, owned by Chef Susan Spicer.  I had a rabbit dish that was absolutely delicious as were all of the other meals that were eaten at our table that night. So you can imagine how excited I got when one of my cooking shows did a short segment on Bayona’s Garlic Soup.  I immediately looked it up on the internet and bookmarked it to make one day.  Well, that day has come.

But – as some of you may already know – I’m not very good at following a recipe, so the soup I ended up tasting different from Bayona’s Garlic Soup. How different?  I have no idea and may never know because this garlic soup was so good that I don’t think I could make it any other way.

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New Mexico Red Chile Enchiladas

New Mexico Red Chile Enchiladas #enchiladas #red #chile #vegetarian @mjskitchen

 

One of my favorite dishes to make with my red chile sauce is this plate of New Mexico Red Chile Enchiladas.  We had these at a New Mexican restaurant right after moving to NM and I think it was that plate of enchiladas that got me hooked on NM food.  I’ve been making these enchiladas for more than 30 years and I have to admit – it’s one of my most favorite meals!

This is a favorite New Mexico enchilada which is as easy to make as a peanut butter and jelly sandwich.  It takes 15 minutes from start to finish when you’re making it for one and an extra 2.5 minutes for each additional serving. Top it with a fried egg and you have yourself a hearty meal.  Enjoy!

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Fennel Infused Onions

Fennel Infused Onions - Layers of onion slices, fennel fronds, and olive oil wrapped in foil or parchment and cooked on the grill or stovetop. @mjsktichen

 

The things I love about this recipe:

It’s so easy to make and the cleanup is even easier.
It goes with just about anything – meats and vegetables.
It uses some of those fennel fronds leftover once the fennel bulb is gone.
Its versatility allows you to adjust the flavors by replacing the fronds with different herbs.
It can be cooked on the grill or stovetop.
It’s healthy and oh so good.

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Suppertime Pileup (Sweet Potato and Fennel)

Meal with sweet potatoes and fennel, onion and sausage topped with an egg. #fennel @mjskitchen mjskitchen.com

One of my favorite brunches is the southwestern pile-up – cubes of pan roasted potatoes, onion, bacon or chorizo (or both), cheese, and red or green chile all piled on top of each other and topped off with a runny egg or two. This recipe with potatoes, fennel and andouille uses the same idea, but with different ingredients and served as supper. After all, who doesn’t like an egg for supper.

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