Mediterranean Chicken Skillet

Another "I made this."  I had looked at the recipe earlier in the day and knew it required a lot of steps.  But it wasn't hard.  Just time consuming.  I think it took me about 45 minutes to prep.

I was impressed with myself.  I think D liked it.  He made the rice for it, since it's one of those foods I just can't cook. We would have again.

Mediterranean Chicken Skillet

Photo by ALB

Active Time: 30 Mins
Total Time: 45 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3/4 cup vegetables in sauce)
Adapted From MyRecipes.com

This single-skillet recipe is impressive enough to make it company-worthy, but easy enough to make on a weeknight. It’s important to minimize moving the chicken and the onions as they cook in order to help them brown nicely and to reduce the chance of their releasing excess liquid into the pan. Pro tip: Keep a clean bowl or sheet tray handy when you’re making a single skillet meal such as this; that way, you can easily take items out of the pan and set aside as needed.

Ingredients
2 tablespoons olive oil, divided
4 (5-oz.) bone-in, skin-on chicken thighs
1 1/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large red onion (12 oz.), cut into 1/2-in. slices
2 cups grape tomatoes
16 ounces fresh green beans, trimmed
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon drained and rinsed capers
1 1/2 teaspoons chopped dried oregano
1/3 cup dry white wine

Preparation
Step 1: Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Step 2: Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.

Step 3: Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.

Step 4: Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.

8 Smart Points (my additions/subtractions at 4 servings)

Braised Pork with Potatoes and Shallots

I thought this was a good recipe because it had both sweet potatoes and regular. D doesn't like sweet, so I figured he could pick them out of his, and I could have some.
He was unsure how coriander and fennel would work, but it did.  I really liked it. D thought the potatoes were on the mushy side.

If we have again, I think we should add steamed green beans at the last minute.

Braised Pork with Potatoes and Shallots

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 25 Mins
Yield: Serves 8 (serving size: 2/3 cup pork, 2/3 cup vegetables, and 1/4 cup sauce)

Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3 pounds bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
3/4 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons lower-sodium soy sauce
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound baby Yukon Gold potatoes, halved
4 large shallots, peeled and halved lengthwise (about 4 oz.)
2 large fresh thyme sprigs
Fresh thyme leaves (optional)

Instructions 
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.

Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker; reserve drippings in skillet.

Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on low until pork and vegetables are tender, about 8 hours.

Transfer pork to a cutting board, and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Garnish with thyme leaves, if desired. Serve with reserved cooking liquid.

Nutritional Information
Calories: 280; Fat: 9g; Satfat: 3g; Unsatfat: 6g; Protein: 23g; Carbohydrate: 24g; Fiber: 4g: Sugars: 4g; Added sugars: 0g; Sodium: 627mg: Calcium: 5% DV; Potassium: 12% DV

Cooking Light, October 2018

8 Smart Points (my additions/subtractions at 8 servings)

PIEROGI CHICKEN SUPPER RECIPE

This recipe came about because I had a coupon for Pierogies.  We have another recipe but I wanted to try something different.  Plus this had chicken in it so I knew D would go for it.

It was really good.  I think next time though, D would bake the pierogies and add the cauliflower (or broccoli) to the pot.

PIEROGI CHICKEN SUPPER RECIPE

Photo by ALB

Chicken, cheese and onion combine with frozen pierogies to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table.

From Taste of Home
Makes: 4 servings
Serving Size 1 Cup
Prep/Total Time: 30 min.

INGREDIENTS
1 package (16 ounces) frozen pierogies
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese
(add broccoli or cauliflower)

DIRECTIONS
Cook pierogies according to package directions; drain (or bake them). Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.

In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

NUTRITIONAL FACTS
1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.

9 Smart Points (my additions/subtractions at 4 servings)

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

TOTAL TIME: 0:30
PREP: 0:15
LEVEL: EASY
SERVES: 3

INGREDIENTS
Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

DIRECTIONS
In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)

MUSHROOM RICE WITH ONION & SHALLOTS

This rice needs to go into the regular rotation.  It had so much flavor.  D and I both think we have had something similar.  We both thought it would be good as a casserole with chicken and Parmesan.

Any way we will have again.  We had with Spicy Honey Brushed Chicken.

MUSHROOM RICE WITH ONION AND SHALLOTS

Photo by ALB

Recipe By DailyInspiration

This recipe sounds like a great side dish to steak or chicken. The dish comes from the "Joy of Eating" cookbook.

READY IN: 45 mins
SERVES: 6

INGREDIENTS
1 cup rice, long grain
1 (10 1/2ounce) can beef broth
3⁄4 cup water
salt and pepper, to taste
1 small onion, finely chopped
2 shallots, minced
1 tablespoon butter
1⁄4 lb mushroom, sliced

DIRECTIONS
In a saucepan, stir together the rice, broth, water, salt and pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

4 Smart Points (my additions/subtractions at 6 servings)

French Onion Chicken

So I assume D loves French Onion Soup, as he orders it all the time in restaurants.  His favorite protein is chicken, so when I saw this recipe, I figured he would be all for it, and I was correct.

He made it.  He thought it was a little weird you make chicken with beef broth, but didn't complain.  The result was huge portions, and a very flavorful dish.  We didn't have a side (the pasta was the side).

We will have again.

French Onion Chicken

Photo by ALB

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour

Chunks of tender chicken tossed in a thick french onion gravy loaded with sautéed Vidalia onions and melted Swiss cheese.

Adapted from Mother Thyme
Serves: 4-6 (we got 6)

Ingredients
10oz uncooked penne
2 pounds Vidalia onions (or other sweet onion), peeled and sliced
Cooking Spray
2 teaspoons balsamic vinegar
2 pounds boneless, skinless chicken breast, cubed
½ teaspoon salt
½ teaspoon dried thyme
2 cups beef broth
2 tablespoons all-purpose flour
1 cup shredded Italian 5-blend cheese
1 baguette, sliced

Instructions
Prepare pasta according to directions on the box.

Meanwhile, spray cooking spray in a large oven safe skillet over medium heat.

Add onions and stir. Sprinkle with a pinch of salt.

Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.

Stir in balsamic vinegar and cook for another 1-2 minutes.

Place cooked onions in a small dish and set aside.

Return skillet to stove over medium heat and add more cooking spray.

Season chicken with salt, pepper and thyme.

Add chicken and cook until all sides are brown and cooked thoroughly. Remove chicken from skillet.

Increase temperature to high. Add in beef broth and deglaze skillet. Reduce temperature back to medium. Gradually whisk in flour and butter until broth is thicken. Season with a pinch of salt, pepper and thyme.

Stir in cooked chicken and onions until combined with beef gravy.

Sprinkle with cheese and place in a 350 degree oven for about 10 minutes until cheese in melted and bubbly.

Sprinkle with a pinch of thyme if desired.  Mix with Pasta.

Serving Size: 1.5 Cups

11 Smart Points (my additions/subtractions at 6 servings)

Mojo Grilled Chicken Breasts

D made this to go with the Southwest Zucchini boats.  It was very moist and flavorful.  I like the onions as well because they were sweet.  Would have again.

Mojo Grilled Chicken Breasts

Photo by ALB

The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken.

Yield:Serves 4 (serving size: about 4 ounces chicken, about 1/4 cup onions, and 1/4 avocado)

Ingredients
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/2 teaspoon ground red pepper
6 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1 pound skinless, boneless chicken breast halves
Cooking spray
1 medium red onion, peeled and cut into 1/2-inch rings
1 ripe avocado, peeled and sliced
1 lime, cut into wedges
Chopped fresh cilantro (optional)

Preparation
1. Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally.

2. Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes, turning occasionally. Add 1/4 teaspoon salt and onions to reserved 1/4 cup marinade; cover tightly with plastic wrap. Let stand 10 minutes.

3. Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime wedges. Garnish with chopped cilantro, if desired.

Nutritional Information
Amount per serving
Calories: 217; Fat: 9.8 g; Satfat: 1.6 g; Monofat: 5.3 g; Polyfat: 1.2 g; Protein: 25 g; Carbohydrate: 7 g; Fiber: 3 g; Cholesterol: 73 mg; Iron: 1 mg; Sodium: 495 mg; Calcium: 17 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JUNE 2016

Baked Blooming Onion

So I got a cookbook recently about lightened cooking.  I saw a recipe for the Blooming Onion. Talking at work, I couldn't find the recipe, but I found this one, so I decided to make it.  D helped me cut the onion.  We both liked it.  We would have again.

Baked Blooming Onion

A healthier and baked version of the classic blooming onion. 

Photo by ALB

Total: 65 Mins
From Gimme Some Oven
Servings: It was 2 because there were 2 of us.

Ingredients
1 large Vidalia onion (or any yellow onion)
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun or blackening seasoning
1/4 tsp. salt
2 eggs
2 Tbsp. Melted Butter

For the Spicy Dipping Sauce
1/4 cup Greek yogurt 1/4 cup low-fat mayo
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano

Prepartion
Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Soak in a bowl of ice water for 30 minutes.

Onion Soaking in Ice

Dry the onion and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined. Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it! 

Onion Coated

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent. (Now that I've done it, I'd bake 7 or 8, to get the onion softer).

Onion After 5 Minutes

Bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped. Remove and serve with desired sauces.

Out of the Oven

 To Make the Spicy Dipping Sauce
 Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

Nutritional Information (from My Fitness Pal)
2 Servings
Calories: 381; Total Fat: 20 g; Saturated Fat: 9 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 217 mg; Sodium: 2039 mg; Potassium: 191 mg; Total Carbohydrate: 38 g; Dietary Fiber: 3 g; Sugars: 10 g; Protein: 13 g

Cheesey Chorizo Caramelized Onion Dip

I was going to make this, but then I got tired so D made it. I was glad he did because I was going to put it in the crock pot and he thought it would get too oily so he decided to follow the directions. He also thought chopped onions were strange for caramelizing so he left them sliced.  (Update: Had this recipe again.  D cooked the chorizo earlier in the day and was able to drain the oil, so he put everything in the crockpot later in the day, and it wasn't oily).

We had it for a party. I actually had to move away from the bowl so I would be able to have other foods. I just couldn't get enough of it. Judging from the bowl, other people felt the same way. There was one bite left at the end of the evening (D doubled the recipe), and I believe it was the "I don't want to be that guy who eats the last bite" bite. I ended up being that last guy.

Anyway, I would have again.

Photo by ALB

Cheesey Chorizo Caramelized Onion Dip

From FoodieCrush.com
Serving Size: 2 cups

Ingredients
2 cups onion, chopped (sliced instead of chopped)
3 tablespoons butter
1/8 teaspoon thyme
(D added in balsamic vinegar, ~1 TBSP)
6 oz chorizo sausage
8 ounce package of cream cheese (used 1/3 fat)
1/4 cup mayonnaise (used RF Hellmans)
1/3 cup mozzarella cheese
1/4 cup chopped chives or green onions
kosher salt

Instructions
Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.

In another skillet, melt butter over medium heat and add onion. Add thyme, (balsamic vinegar), season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.

In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.

Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips. (used Fritos)

Onion Rings

So I love onion rings.  I can eat them frozen straight out of the bag. I don't care if they are breaded, or fried (although Popeye's has the best), I just love them.  Which is odd, because I hate onions.  So I saw this recipe.  I showed to D.  He said ok.  I was going to help make them, but the kitchen is too small some days and yesterday was one of those days.

These had a really good kick.  D made 2 batches because only 4 servings could be made the first day.  The first day?  Yes, we already had again.

Onion Rings

Photo by ALB

We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you have on hand to add flavor to the breading or substitute 1 teaspoon salt instead. Seasoned whole-wheat breadcrumbs are available in some supermarkets and natural-foods stores. If you can find them, try them in place of the plain breadcrumbs and seasoning blend.

6 servings, 6-7 onion rings each | Active Time: 40 minutes | Total Time: 1 hour

Ingredients
2 medium yellow onions (used Vidalia onions...probably a bit larger)

3/4 cup all-purpose flour
2 teaspoons baking powder
3 large eggs
1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)  (used regular breadcrumbs)
1 tablespoon seasoning blend, such as Cajun, jerk or Old Bay (used Old Bay)
Olive oil or canola oil cooking spray (used Pam)

Preparation
Position racks in upper and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray.

Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water.

Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.

Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.

Nutrition
Per serving : 175 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 79 mg Cholesterol; 29 g Carbohydrates; 7 g Protein; 2 g Fiber; 557 mg Sodium; 136 mg Potassium

2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat

Tips & Notes
Ingredient note: Look for fine dry whole-wheat breadcrumbs in the natural-foods section of large supermarkets or natural-foods stores. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

From EatingWell: January/February 2010

Three-Onion Quiche

I found this recipe last week when I had to find an untried Onion recipe.  I showed it to D and of course he said it looked good, and to add bacon.  So we had it.

The mixture was pretty thick.

The result was really good.  Even with all the onion, it wasn't overpowering.  Without the bacon, I think the salt would need to be upped slightly.  We would have again. We would make it 6 servings.

We had with a spinach salad.

Three-Onion Quiche

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

Yield: Serves 8
Total:1 Hour

Photo by ALB

Ingredients
1 sheet refrigerated pie dough for a 9-in. pie shell*
Add 3-4 slices of crumbled bacon
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

Preparation
1. Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

2. Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
Note: Nutritional analysis is per serving.

Nutritional Information (8 servings, no bacon)
Calories: 333; Calories from fat: 62%; Protein: 12g; Fat: 23g; Saturated fat: 12g; Carbohydrate: 23g; Fiber: 1.5g; Sodium: 628mg; Cholesterol: 127mg

Sunset APRIL 2011

Beer-Cheddar Soup

Would you believe I made this and it was good? It was.

For a person who loves beer and love cheese, I am not a tremendous fan of beer cheese soup. Sure I order it everywhere I go, but that is because I just know I'm supposed to like it. I know of one place in Atlanta that I do like it, but usually I find it bitter.

So I found this recipe the other day when looking for a soup recipe. The note, "Avoid using dark beer, which could make the soup too bitter," grabbed my attention. I decided right away I must have it. Give it a few days. I went to the store, got the ingredients and voila. I actually did use a dark beer. I decided they meant don't use a stout/porter. I was going to use a Bud Light, but I grabbed a Guinness Black Lager (not your traditional Guinness) from the basement and didn't feel like going back downstairs. Update: Have used a can of Guinness. It's still tastes good.

Everything was very easy...just time consuming. Still I would have again. D thought so too. We both liked it the 2nd day.

We each had 2.25 servings.

Beer-Cheddar Soup

Photo by ALB

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

Yield: 12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)

Ingredients
10 ounce sourdough bread, cut into 1-inch cubes (used Pepperidge Farm)
Cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-ounce) bottle beer (used Guinness Black Lager, have used Guinness Stout (whole can))
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives (used green onions)

Preparation
Preheat oven to 450°.

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

(I added milk to cup and then added flour to prevent lumps)Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Nutritional Information
Calories: 172; Calories from fat: 28%; Fat: 5.4g; Saturated fat: 3.2g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.2g; Protein: 8.1g; Carbohydrate: 22.9g; Fiber: 1.6g; Cholesterol: 16mg; Iron: 1.1mg; Sodium: 371mg; Calcium: 165mg

Cooking Light NOVEMBER 2007

5 Smart Points (my additions/subtractions at 8 1-Cup servings)

Cheddar Cheeseburgers with Caramelized Shallots

This was on odd recipe.  It looked easy enough, it tasted good, but it just seemed too much for a burger.  I think I have lost my mind.  I liked them (D made them) but I don't think we would have again.

I don't know how to explain it.  It just seemed like it was trying too hard.  I think I would have been happy with some ketchup and American Cheese.

Cheddar Cheeseburgers with Caramelized Shallots

Tender, golden shallots lend a lovely sweetness to this classic cheeseburger.

Yield: Serves 4 (serving size: 1 burger)
Hands-on: 38 Minutes
Total: 38 Minutes

Ingredients
1 tablespoon olive oil, divided
2 cups thinly sliced shallots
1/2 teaspoon kosher salt, divided
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 pound ground beef, 90% lean
2 ounces shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2-ounce) hamburger buns, toasted
3 tablespoons light mayonnaise

Preparation
1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.

2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.

3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.

4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

Nutritional Information
Calories: 370; Fat: 17.7g; Saturated fat: 6.1g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 2.9g; Protein: 31.1g; Carbohydrate: 31.7g; Fiber: 8.1g; Cholesterol: 77mg; Iron: 2.2mg; Sodium: 654mg; Calcium: 113mg

Cooking Light JUNE 2012

Herb and Onion Wheat Biscuits

I found these when I was looking for a new onion recipe.  They got good reviews so I decided D and I should try them.  I was going to make them, but D ended up making them.

Unlike a lot of wheat rolls which are bone dry, these were a bit moist.  Not very, but they weren't bricks either.  They had a lot of herb flavor.  I would have them again.  We had them with Baked Potato Soup.

Herb and Onion Wheat Biscuits

The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

Yield: 10 servings (serving size: 1 biscuit)

Ingredients

Photo by: Becky Luigart-Stayner;
Jen Rotenstreich

Cooking spray
1 cup chopped onion
3/4 cup fat-free milk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces

Preparation
Preheat oven to 425°.

Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.

Nutritional Information
Calories: 119; Calories from fat: 31%; Fat: 4.1g; Saturated fat: 2.4g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.3g; Protein: 3.1g; Carbohydrate: 17.9g; Fiber: 1.3g; Cholesterol: 11mg; Iron: 1.1mg; Sodium: 227mg; Calcium: 73mg

Cooking Light NOVEMBER 2001

Spinach-Feta Calzone Casserole

D and I made this together. I made the dough, the onions and the bacon (the bacon was added).  He made the spinach and finalized everything.  I probably should have rolled out the dough a bit thinner.

It was pretty easy to make, just a lot of waiting.

There was a lot of spinach.  I thought it needed some red sauce and some mozzarella cheese.  The reviews on Cooking Light indicated people used a lot more feta.  We each had 1.5 servings.  Not sure if we would have again.

Spinach-Feta Calzone Casserole

Photo by ALB

Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Yield: 6 servings

Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Preparation
To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

Preheat oven to 425°.

To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.

Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosé, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth

Nutritional Information
Calories: 275; Calories from fat: 23%; Fat: 7.1g; Saturated fat: 2.7g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 11.7g; Carbohydrate: 43.2g; Fiber: 5.4g; Cholesterol: 13mg; Iron: 6.5mg; Sodium: 576mg; Calcium: 240mg

Cooking Light APRIL 2007

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

So D made this after a run.  He said it was really easy.  When I came in, he claimed the onions rocked.  I took one from the pan, and yes, they did.

There is nothing bad I have to say about this.  I would serve it for company and since D said it was quick and easy, that is always a good thing.  We will definitely have again.

We had with Roasted Cauliflower with Browned Butter.

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Photo by ALB

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

Ingredients
Agrodolce:
1 tablespoon olive oil (used Cooking Spray)

3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins (didn't use because raisins are gross)
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Pork tenderloin:
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation
1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Prepare grill.

3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Nutritional Information
Calories: 281; Calories from fat: 24%; Fat: 7.6g; Saturated fat: 1.9g; Monounsaturated fat: 4.1g; Polyunsaturated fat: 0.8g; Protein: 25.2g; Carbohydrate: 28.9g; Fiber: 2.8g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 502mg; Calcium: 64mg

Cooking Light MARCH 2008

5 Smart Points (my additions/subtractions at 4 servings)

Caramelized-Onion, Spinach, and Bacon Quiche

So the reviews for this on CL are 5 star. Except no one made it with Canadian Bacon and/or Jack Cheese.

I didn't read the reviews before showing this to D.

He made it. He said the pizza crust was a little unmanageable, but other than that he didn't mention any problems. It was setting when I got home from work. He looked a little like he didn't think it would set, but it did.

We both really liked the texture and the crust. But we thought the quiche needed a more salty flavor. The Canadian Bacon didn't have any salt (so it seemed), and the Jack Cheese was flavorless.
I suggested using some Parmesan Cheese. D suggested using bacon.

So I guess we have to make this again with our suggested changes, because we both really want to like it. We had with a salad with Sundried Tomato Vinaigrette.

We also used non-fat evaporated milk, because at the store we couldn't remember if that the ingredients called for full-fat or if we just didn't write down non-fat.

Caramelized-Onion, Spinach, and Bacon Quiche

This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.

YIELD: 6 servings (serving size: 1 wedge)
COURSE: Appetizers, Main Dishes

Ingredients
1 (10-ounce) can refrigerated pizza crust
Cooking spray

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

Preparation
Preheat oven to 350°.

Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.

Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

Nutritional Information
Calories: 261; Calories from fat: 22%; Fat: 6.3g; Saturated fat: 2.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 0.9g; Protein: 12.6g; Carbohydrate: 35g; Fiber: 2.7g; Cholesterol: 50mg; Iron: 1.5mg; Sodium: 607mg; Calcium: 244mg

Cooking Light APRIL 1998

Pan-Fried Onion Dip

Yum and it only gets better the day after.

Pan-Fried Onion Dip

Photo by ALB

Posted by RLLLML508
Yield : 2 cups

Posted by Auntina32/November 2010:
"This recipe is from the Barefoot Contessa. It's so good. I use light sour cream, low fat cream cheese and light mayo. I cut the butter down to 2 TB. You'll want to forego the crackers and stick your face in the bowl."

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (Al's Note: used 1 TBSP)
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature (Al's Note: used LF)
1/2 cup sour cream (Al's Note: used RF)
1/2 cup good mayonnaise (Al's Note: used Hellman's LF)

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature (Al's Note: liked it better cold).

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

This one was good. But pretty much anything with Italian Sausage is.

We had with zucchini.

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

YIELD: 4 servings (serving size: 1 cup)
COURSE: Main Dishes

Ingredients
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil (didn't use)
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage (used Hot Pork Italian)
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind

Preparation

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Nutritional Information
Calories: 390; Fat: 10.3g; Saturated fat: 3.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 21.1g; Carbohydrate: 53.1g; Fiber: 4.4g; Cholesterol: 54mg; Iron: 2.4mg; Sodium: 900mg; Calcium: 104mg

Cooking Light MARCH 2008

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

This wants to be good. It really does. The onions, peppers and mushrooms were really flavorful, but the chicken was bland. It seems D's and my palates are off whenever we have something sauteed in wine. D uses wine to give depth to whatever sauce, so when the wine is the sauce, we feel the meat is on the flavorless side. However, I ate the peppers, onions and mushrooms with zest.

We had with rice. Not sure about having again. It also needed more salt.

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes

Ingredients
Cooking spray
1 1/2 pounds chicken breast tenders
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
3 tablespoons Marsala wine

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

Nutritional Information
Calories: 295; Fat: 9.2g; Saturated fat: 1.6g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 1.3g; Protein: 41.8g; Carbohydrate: 8.9g; Fiber: 1.8g; Cholesterol: 99mg; Iron: 1.8mg; Sodium: 411mg; Calcium: 33mg


Cooking Light MAY 2007