arabic desserts: Onion

Showing posts with label Onion. Show all posts

Crockpot Ranch Potato Salad

Last week our church put on a Christmas tea for the ladies. Our dinner consisted of appetizers and I brought a new recipe: Crockpot Ranch Potato Salad.

Yum-o.

And, easy too!

Crockpot Ranch Potato Salad – Inspired by Mostly Homemade Mom

Ingredients

8-10 medium red or yellow potatoes
1 (8oz) container of Neufchatel cream cheese
1 C milk
1 T white whole wheat flour
1/4 C powdered buttermilk
2 tsp. parsley
salt and pepper
1 T minced onion
4 oz. colby jack cheese
1/8 C cooked and crumbled bacon
Chives

Directions

Wash potatoes and chop them into 1-inch cubes. I chose to leave the peels on, but you could alternatively peel them if you prefer.

Place the potatoes in a lightly greased crockpot (preferably a 2 or 4 qt size). Season well with salt and pepper.

Whip the softened cream cheese until light a fluffy. Add 1/4 C powdered buttermilk, 2 tsp. parsley, 1 T minced onion whisk until combined.

Whisk 1 T white whole wheat flour into 1 C milk. Slowly add the milk mixture to the softened cream cheese until the ingredients are well blended.

Pour the cream cheese mixture over the potatoes and stir. Cover and cook on low for 6-8 hours, or until potatoes are tender. If possible, stir 2-3 times during the cooking time.

30 minutes before serving, top with chives, shredded colby jack cheese and crumbled bacon, if desired.

Serve warm.

Enjoy!

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Crockpot Balsamic Pork Loin with Apples & Onions

One of my longtime friends recently shared this recipe with me in her weekly grocery bag post. Queen B mentioned how easy and tasty this recipe is, and knowing that her kiddos love this recipe too encouraged me to give it a try.

It seemed perfect for fall, and I loved the use of balsamic on pork and delicious apples. I opted to convert the recipe from the oven to the crockpot, which made it even easier. We’ll definitely be making this one again!

Crockpot Balsamic Pork Loin with Apples & Onions – Adapted from My Recipes

Ingredients

1 2.5-3lb pork loin or roast
3 T brown sugar
1 T minced onion
1/4 tsp. minced garlic
pinch of chili powder
pepper & salt
1/4 C chicken broth
1 medium onion, cut into wedges
1/3 C balsamic vinegar
4 apples (sweet/tart combo preferred)
1 T butter

Directions

Pour 1/4 C chicken broth into the bottom of your slow cooker. Arrange the wedged onion over the top. Place the pork over the top.

Combine 3 T brown sugar with 1 T minced onion, 1/4 tsp. garlic, salt, pepper and a pinch of chili powder. Rub this mixture over the sides and top of the roast. Then, drizzle 1/3 C balsamic vinegar over the roast.

Cover, and cook on low for 8-10 hours.

1 hour before dinner, prepare the apples by peeling and slicing them. We chopped ours into 1-2 inch pieces. Place into a 9x9 glass baking dish and add 1 T butter. Bake at 350 for approximately 45 minutes.

Just before serving, drizzle another tablespoon or so of balsamic vinegar over the pork. Slice and allow the slices of pork to sit in the juices in the bottom of the crockpot until serving.

Serve with baked apples, onions and winter squash, if desired.

Enjoy!

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Steak & Mushrooms Sandwiches

If you haven’t guessed already, Frog Prince and I don’t eat a lot of red meat. When we do, we want to enjoy it in something really tasty, but where the meat isn’t on center stage.

These steak and mushroom sandwiches provided us a hint of meat with a side of veggies and onions. We served them on whole wheat buttermilk bread buns and they were outstanding!

Steak & Mushroom Sandwiches – Adapted from A Family Feast

Ingredients

1/4 lb. beef, sliced thinly or into small 1/2 inch cubes
1/2 tsp. minced garlic
1 T butter
8 oz. fresh mushrooms
1/2 large Vidalia onion, sliced and sepearated
Whole wheat dinner rolls
Mozzarella or Monterrey Jack cheese
Montreal Steak seasoning

Directions

Begin by sautéing the beef in 1/2 T butter along with 1/2 tsp. minced garlic and Montreal Steak Seasoning (to taste) until sides are seared. Then cook over medium-low heat in the skillet for 10-15 minutes until beef is cooked to your preferred doneness.

In a second large skillet, melt the remaining 1/2 T butter. Add in sliced mushrooms and onion. Sauté until liquid from the mushrooms has evaporated and the onions are translucent, about 10 minutes.

Add the beef and mushroom onion mixture together.

Slice open your whole wheat bun, and top with cheese. Place under the broiler for 2 minutes, watching carefully to prevent burning. Cheese should be nicely melted at this point. If not, return the the broiler until melted.

Pile on the beef and onion mixture, and close the bun!

Serve warm and enjoy!

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Simple Fall Veggie Bake

This bake is easy and cheap, and makes a great side dish during the fall. Pair it with grilled chicken, oven-baked pork chops or fish and you have a great meal.

Simple Fall Veggie Bake – Adapted from Budget Bytes

Ingredients

1 zucchini
1 summer squash
3-4 medium potatoes
1-2 tomatoes, optional
Salt & Pepper
Minced garlic & onion
Italian cheese

Directions

Using a mandolin slicer, slice the zucchini, summer squash, potatoes and tomatoes. Stack the veggies together in an 8x8 glass baking dish that has been well greased.

Season with salt and pepper, minced garlic and onion.

Bake, covered, at 400 degrees for 30 minutes.

Remove and top with cheeses.

Return to the oven and bake for 10-12 minutes uncovered. Serve warm.

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Zucchini & Summer Squash Gratin

September is a month of summer and fall for me. We are still enjoying the plenty from our garden, including eggplant, zucchini, carrots and tomatoes. But, the orchards are picking apples, so I indulge there too.

This gratin was a happy medium for me. It uses summer produce, still plentiful for many, but combines it with the feeling of a good fall casserole. Perfect for a chilly evening.

Zucchini & Summer Squash Gratin – Adapted from Martha Stewart

Ingredients

1-2 medium zucchini
1-2 medium summer squash
1 tsp. olive oil
1 T minced onion
1 tsp. minced garlic
1/4 C half and half or whole milk
1/3 C Panko bread crumbs
1/4 C Parmesan cheese
Optional: Ham

Directions

Using a mandolin slicer, carefully slice your zucchini and summer squash using the thin slice setting. Place the squash in a large skillet and sauté over medium heat with a splash of olive oil (about 1 tsp.).

Add in minced onion and garlic. Season with salt and pepper and sauté for 5-7 minutes until crisp tender.

Stir in 1/4 C half and half or milk, cook for an additional 1-2 minutes. Remove from the heat. If desired, add in 1/2 C chopped cubed, and cooked ham.

Stir in 1/6 C bread crumbs and 2 T Parmesan cheese.

Spread the squash into a lightly greased 2 quart baking dish. Top with remaining bread crumbs and cheese.

Bake at 450 for 10-12 minutes until bread crumbs are lightly browned and dish is warmed throughout.

Serve alongside grilled chicken, pork or seared ham steaks (if you did not include the ham in the dish).

Enjoy!

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Crockpot Breakfast Egg Casserole

While on vacation, I decided to try a new breakfast recipe.

Feeding 10 adults, all very hungry in the morning, and trying a new recipe?!

I know.

I’m a bit crazy.

But, I knew the basis of the recipe came from a trusted source: Tiffany of Eat at Home. I found her slow-cooker breakfast casserole recipe and thought I could easily modify it for our dietary needs.

So, the night before I prepped the breakfast and the first family up with a baby popped the crockpot in and turned it on to high for 4 hours.

When the rest of us woke up, breakfast was ready.

And, it was delicious.

Crockpot Breakfast Egg Casserole – Adapted from Eat At Home
Serves about 10-12.

Ingredients

50-60-oz of shredded potatoes/hashbrowns
12 eggs
1 C milk
16 oz. frozen broccoli
2-3 medium bell peppers
1 medium sweet onion
4 oz. shredded Colby Jack cheese
Salt & pepper, to taste

Directions

Begin by slicing the bell peppers into thin strips. Slice the onion into rings and then in half. Saute the peppers and onions in a bit of olive oil until crisp tender. Better yet, plan to use leftovers (that’s what we did on our vacation; I tossed in the leftover fajita fixings). You can easily use peppers, onions, mushrooms, zucchini, asparagus, tomatoes, etc!

Lightly grease a 6 quart crockpot with olive oil spray. Place 1 package (about 30 oz) of shredded potatoes in the bottom of the crockpot. We used a brand of frozen shredded potatoes that contained only potatoes!! You could also make up your own hashbrowns for this dish.

Layer half of the broccoli and veggies over the top.

Top with half of the remaining potatoes. Then, layer the remaining veggies over the top. Top off the crockpot with the remaining potatoes.

Cover and refrigerate overnight.

Remove from the fridge and place inside the crockpot. Meanwhile, beat 12 eggs together and season with salt & pepper. Add in 1 C milk and stir well.

Pour the egg mixture over the potatoes.

Top with shredded cheese.

Cover and cook on high for 4 hours.

Serve warm.

**Note: you can prepare the whole thing the night before, and cook on low all night long for 8 hours.

Enjoy!

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Broccoli & Squash Sauté

This simple side dish combines some of our favorite veggies in new ways. It’s amazing how refreshing a new side-dish combination can be!

Served warm or chilled, this side dish was a hit at our house.

Broccoli & Squash Sauté – Inspired by Multiply Delicious

Ingredients

1 medium zucchini
1 medium summer squash
2 C broccoli
1 tsp. minced onion
pinch of minced garlic
3 roma tomatoes (or cherry tomatoes)
1/2 tsp. oregano
pinch of salt & pepper
dash of paprika

Directions

Begin by dicing the veggies. I quartered the zucchini and summer squash, along with the tomatoes. Set aside.

Next, place 2 C broccoli (fresh or frozen) into a skillet with 2-4 T water. Cook for 5 minutes until crisp tender. Remove broccoli from the pan to a cutting board and allow it to cool. Drain any excess water.

Lightly spray the bottom of your skillet with olive oil. Toss in the zucchini, summer squash and tomatoes. Sauté for 5 minutes until tomatoes and squash are soft.

Dice up the broccoli and toss that back into the skillet.

Season with oregano, minced onion and garlic, salt, pepper and paprika.

Serve warm.

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Wild Rice Stuffed Peppers

These wild rice stuffed peppers were a hit at our house last week.

They were filling, tasty and easy to make.

While they made a great meal on their own, I couldn’t help but think how great they would taste on Thanksgiving Day as a side dish.

Yum-o. `

Wild Rice Stuffed Peppers – Inspired by Kate in the Kitchen

Ingredients

4 medium red bell peppers
1 C uncooked wild rice
1 (14 oz) can Great White Northern Beans, rinsed & drained
1 (14 oz) can diced tomatoes, drained
1 – 2 C fresh spinach
1/2 tsp. minced garlic
1 T minced onion
2 oz. shredded cheese, Mozzarella preferred
4-5 T Parmesan cheese

Directions

Begin by preparing your wild rice; first rinse the grains, then add water as recommended on the package. Bring to a boil, then reduce heat to a simmer and simmer until rice is tender (usually about 50 minutes). I made my wild rice 1 day ahead of time, which make the prep for this dinner so easy.

Meanwhile, slice open the bell peppers and remove the core. Place the peppers cut-side down on a cookie sheet lined with tinfoil and lightly sprayed with olive oil.

Bake the peppers for 10 minutes at 400 degrees. You want the peppers to begin to soften and roast, but don’t want to burn them.

Remove from the oven.

*Note: if you are in a hurry, broil the peppers for 5 minutes, then turn your oven down to 400 and get ready to fill the peppers. Just watch carefully so they don’t burn!

While the peppers roast, heat a little olive oil with the minced onion and garlic; toast until fragrant. Then, add the wild rice, diced tomatoes and great white northern beans.