onions

Frijoles Negros Stew

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal. 

FRIJOLES NEGROS STEW

Ingredients:

2-15 ounce cans of black beans, with sauce

1 can beef consommé 

1 cup onion, chopped 

1 1/2 cups shredded pork

1 teaspoon Liquid Smoke

1 teaspoon cumin powder

1/8 teaspoon red pepper flakes 

1/8 teaspoon garlic powder 

Instructions:

In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot. 

Creamy Chicken Noodle Soup

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!

CREAMY CHICKEN NOODLE SOUP

Ingredients: 

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter

Instructions: 

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving. 

Artichoke Pesto Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes. 

ARTICHOKE PESTO SPREAD

Ingredients:

14-ounce can marinated artichoke hearts, drained and chopped

1-2 tablespoons garlic basil pesto

1/2 cup Parmesan cheese, grated

3/4 cup mayonnaise

2 green onions, sliced

Rosemary Olive Oil Crackers

Instructions:

Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers. 

Vegetarian Egg Bake

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Vegetarian Egg Bake! As a child I remember not a day went by when my mother did not serve potatoes. Granted they were always part of the dinner menu, but nonetheless they were served. Baked potatoes, mashed potatoes, scalloped potatoes, boiled potatoes, or roasted potatoes. If there were leftover mashed potatoes, the next day they were transformed into crispy pan-fried potato pancakes. Leftover boiled potatoes became old-fashioned riced potatoes.  Baked potatoes magically became twice-baked potatoes topped with crunchy bacon and melted cheese. You see, without the microwave as a kitchen staple, women had to be more creative as well as resourceful. 

VEGETARIAN EGG BAKE

Ingredients:

1 pound red potatoes 

1/2 yellow onion, chopped

3 tablespoons light cream

1/4 teaspoon garlic powder 

1 tablespoon smoked paprika 

1/2 teaspoon seasoned salt

1/4 teaspoon red pepper flakes 

3-4 large eggs

1/2 cup sharp cheddar cheese, shredded 

Chives, for garnish 

Instructions:

Preheat oven to 400°. Spray a deep dish pie plate with nonstick oil. Set aside. Cut potatoes in half, lengthwise. Then cut in half lengthwise again. Cut onions into chunks. Place potatoes and onions in prepared pie plate. In a small bowl, mix light cream, garlic powder, smoked paprika, seasoned salt, and red pepper flakes. Pour over potatoes. Gently toss to coat everything evenly. Bake for 10 minutes; stir and bake 10-15 minutes longer, or until potatoes are tender. Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle; sprinkle with shredded cheddar cheese. Return to oven. Continue baking until eggs have set, 7-12 minutes depending on desired firmness of yolk. Remove from oven, sprinkle with chopped chives. Serve warm. 

Tomatillo Tilapia

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Tomatillo Tilapia! Shortcuts are my saving grace. Take, for instance, charred tomatillo salsa. Sure, I could go through the process of boiling, grilling, or roasting fresh tomatillos with garlic and spices to transform them into a smoky, spicy, and tender salsa. But since I already had a jarred version in the refrigerator, I thought taking the easier route for dinner would be a better idea. You may, too. 

TOMATILLO TILAPIA 

Ingredients:

2 tilapia fillets

1/2 cup roasted tomatillo salsa

1/4 red onion slices

1 mini sweet red pepper, chopped

1/2 cup cherry tomatoes, halved

Instructions:

Preheat oven to 375°. Lay two sheets of aluminum foil on a work surface. Place one tilapia fillet in the center of each piece of foil. Divide the tomatillo sauce between the two foil packs. Place red onion slices over fish. Top with chopped red peppers and cherry tomato halves. Fold foil over top and roll up edges to create a sealed packet. Place on a baking sheet. Bake in the preheated oven for 20 minutes, or until fish flakes easily with a fork. Serve immediately. 

Your Classic Green Bean Casserole

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Your Classic Green Bean Casserole! Can we ever get enough of this all-time favorite side dish?  I think not! It seems there are all sorts of variations on this classic holiday casserole. Some of my friends only use French-style green beans while others prefer freshly snapped. And the seasonings are all over the map from Hawaiian sea salt medleys to crushed Midwest garden herbs. I keep it simple because, honestly, once you add the French fried onion rings, everything else takes a back seat. 

YOUR CLASSIC GREEN BEAN CASSEROLE 

Ingredients:

2 cans whole green beans, drained and cut-up

1 can cream of mushroom soup, undiluted 

1/2 cup light cream

1/8 teaspoon Mrs. Dash herb and garlic seasoning

1/8 teaspoon seasoned salt

1 1/2 cups French fried onions

Instructions:

Preheat oven to 325°. Spray a medium casserole dish with nonstick spray. Combine green beans, cream of mushroom soup, light cream, herb seasoning, and salt. Mix well. Fold in 1/2 cup of French fried onion pieces. Place in casserole dish. Spread evenly. Arrange remaining French fried onion rings over top around the edges leaving the center open. Bake 30-35 minutes. 

Paleo Pepper Steak

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.  

PALEO PEPPER STEAK

Ingredients:

1 large green bell pepper, sliced and seeds removed 

1 large sweet red pepper, sliced and seeds removed

1 large yellow onion, skin removed and sliced

2-3 tablespoons olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder 

1/8 teaspoon cracked black pepper

2-6 ounce filet mignon steaks

Sea salt, black pepper, and garlic powder steak to taste

1 pat of butter

Instructions:

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste. 

Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.  

Vidalia Oven-Roasted Onions

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Vidalia Oven-Roasted Onions! When Georgia Vidalia onions are in season, I can always count on my husband to bring home a 3-pound bag. It might be once a week, it might be less, depending on how fast they disappear. New recipes seem to pop up in my feed every season, too. These naturally sweet onions have a way of grabbing attention when served on burgers, deluxe pizza slices, grilled steaks, and in appetizing cheesy dips, bacon jams, and tasty spreads for toasted baguette slices. The fun never ends. 

VIDALIA OVEN-ROASTED ONIONS 

Ingredients: 

3 medium Vidalia onions, skins left on with tops and bottoms trimmed 

2 tablespoons butter, cut into 3 thin pats 

1 tablespoon fresh rosemary, chopped

1/4 teaspoon sea salt

1/8 teaspoon black pepper

3 bay leaves

Balsamic vinegar, for finishing 

Instructions: 

Spray an oven-proof casserole dish with nonstick oil. Arrange the three onions in the baking dish. Broil on High setting 10 minutes or until the tops are golden brown and slightly charred. Watch carefully. Remove the baking dish. Turn the oven setting to 400°. Place a pat of butter on top of each onion. Press the chopped rosemary into the butter, allowing bits to fall over the onions as the butter melts. Season with sea salt and black pepper. Tuck the bay leaves around the onions. Cover the baking dish with aluminum foil. Bake the onions for 60-70 minutes or until very soft and sweet. Drizzle with balsamic vinegar. Spoon the drippings over the baked onions. Serve immediately. 

Slow Cooker French Onion Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Slow Cooker French Onion Soup! Ever have one of those days when errands and appointments have you running nonstop? Wouldn’t it be nice to have a home cooked meal with a glass of dry red wine when it’s finally time to put your feet up? Look no further than your trusty workhorse, the slow cooker. Not only does it welcome you with aromatic flavors, but the taste is something you just can’t duplicate in 30 minutes. Bask in the reward of a make-ahead dinner. Leftovers can be eaten the next day, or frozen for up to three months. Problem solved. 

SLOW COOKER FRENCH ONION SOUP 

Ingredients: 

3 pounds sweet onions, peeled and sliced into quarters

2 tablespoons unsalted butter, melted

2 tablespoons olive oil 

2 teaspoons kosher salt

1/2 teaspoon black pepper

10 cups beef broth

2 tablespoons balsamic vinegar

3 tablespoons cognac, if desired

Baguette slices, toasted

2 cups Gruyère cheese, divided

French fries crispy onions, garnish 

Green onion snips, garnish

Diced tomatoes, garnish

Instructions: 

Place cut onions in a 5-quart slow cooker. Add melted butter, olive oil, kosher salt, and black pepper. Stir to coat. Cover; cook on Low setting for 12 hours, or overnight. Onions will appear caramelized and dark golden-brown. Stir in beef broth and balsamic vinegar. Cover and cook on Low setting for another 6-8 hours. Add cognac, if using. Preheat the oven to 350°. Ladle hot soup into oven-safe bowls. Place on a baking sheet. Add one toasted baguette slice to each bowl. Top with Gruyère cheese. Bake 20-30 minutes or until cheese melts. Broil 2-3 minutes until bubbly and golden. Garnish with French fried crispy onions, green onion snips, and diced tomatoes. Serve immediately.