Pickled Red Onions #2

Pickled Red Onions #2

(about 1 cup)

Ingredients:

½ cup Water

¼ cup Apple Cider Vinegar

2 tsp. Brown Sugar

1 tsp. Whole Black Pepper Corns

¾ tsp. Kosher Salt

½ tsp. Mustard Seed

1 Star Anise

1 clove Fresh Garlic

1 cup (packed) Red Onion, thinly sliced

1 frond Fresh Dill

Directions:

In a small pan, combine water, vinegar, sugar, peppercorns, salt, mustard seed, star anise and garlic.  Bring mixture to a simmer making sure all sugar and salt have dissolved.  Place sliced onion and dill in a pint canning jar and pour vinegar mixture over them.  Be sure all onion is submerged in the liquid.  Cool and then cover and refrigerate up to 2 weeks.  Chill at least 4 hours before serving.

Note:               These are great on burgers, dogs and brats.  But try them on all your sandwiches as an added depth of flavor.

Ideas for Future Efforts

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Pickled Red Onions #1

Pickled Red Onions #1

(about 1½ cups)

Ingredients:

½ cup plus 1 tbsp. Red Wine Vinegar

½ cup plus 1 tbsp. Water

1½ tsp. Kosher Salt

2¼ tsp. Sugar

1 small Red Onion (or half a large

Directions:

In a small pan, combine vinegar, water, salt and sugar.  Bring to a boil whisking to help dissolve sugar.  Remove from heat.  Meanwhile, clean and cut the onion in half lengthwise.  Slice onion into very thin slivers.  Place sliced onion in a pint canning jar or another heatproof container.  Now pour the vinegar mixture into the jar.  Press onion slices down to completely submerge.  Let cool and then cover and chill for 24 hours.  Strain the liquid off and store in refrigerator for up to 3 days.

Note:               These are great on burgers, dogs and brats.  But try them on all your sandwiches as an added depth of flavor.

Ideas for Future Efforts

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Another Burger or Hot Dog Topping

It’s summer time and grilling is going on all over.  Burgers and hot dogs are probably the top meats being grilled in the backyard or campsite.

I’m sure that ketchup and mustard are the top two toppings as well.  I know many people will be using cheese, pickles, lettuce and tomatoes, which are also standard toppings for these two sandwiches.

But there are a lot of other toppings being used too.  Some you are familiar with and some maybe not.  Bacon, guacamole, bbq sauce and sliced or diced onion are a few more.

A couple of weeks ago, I gave you some recipes for jams to put on burgers and dogs.  There are flavored mayonnaise recipes and spreads you could try.

Currently, a hot topping is “Pickled Red Onions” across the nation.  So this week, I give you two different ones to give a shot.

I’m just calling them “Pickled Red Onions #1” and “Pickled Red Onions #2” for simplicity.  The #1 will be on Wednesday and it will be followed up by #2 on Thursday.

There are many more versions of pickled red onions out there, but I wanted to limit it to two.  If you try these and you like them but think there might be something better still out there.  Hit the internet and search for one you think might excite you more.

Pickled red onions are not only good on these two items but they help take many other sandwiches to another level.  So don’t limit yourself when giving them a try.

Enjoy and “Happy Cooking” until next week and please share the link.  Thanks.

Gluten-Free Pie Crust 2 (GF)

Gluten-Free Pie Crust 2 (GF)

(1 double crusted pie)

Ingredients:

1 cup GF Flour (cup4cup)

2/3 cup Tapioca Flour

½ cup Sweet Rice Flour

1 tsp. Xanthan Gum

1 tsp. Guar Gum

½ tsp. Salt

¼ tsp. Baking Soda

3 tbsp. Sugar, divided

½ cup Shortening

½ cup Milk

1 tsp. Cider Vinegar

Directions:

In a food processor, place dry ingredients, 2 tbsp. sugar and shortening and mix well.  Add milk and vinegar and blend until the dough forms a ball.  If it doesn’t form a ball, use a spatula to break up the dough and process again.  Scrape sides if needed.  Remove dough and knead on a floured surface until smooth.  Flatten into a i-inch thick disk and wrap in plastic wrap and chill 1 hour.  Remove dough from refrigerator, cut in half and massage with hands until warm and pliable.  This makes it easier to handle.  Roll the dough to a 10-inch circle between two pieces of heavy-duty plastic wrap that have been dusted with white rice flour.  Use a damp paper towel between countertop and plastic wrap to anchor the plastic.  Keep remaining half tightly wrapped to avoid drying out.  Move rolling pin from center of dough out to the edge, moving it around in a circle in a clockwise fashion to assure uniform thickness.  Remove top plastic and invert crust, centering it in a 9-inch nonstick pie pan (not a black one).  Remove remaining plastic and press crust in place.  Flute edges as desired cutting away excess dough.  Fill with favorite pie filling or blind bake for your desired need.  If making a double crust pie, repeat process with remaining dough and top pie.  Seal dough in your usual way and bake according to your recipe.

Note:               You can use the dough scraps leftover for making some small fruit tarts or wrap tightly in plastic wrap and then in foil or a freezer bag for later use.

Ideas for Future Efforts

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Gluten-Free Pie Crust 1 (GF)

Gluten-Free Pie Crust 1 (GF)

(6 dough balls)

Ingredients:

2 cups (1 lb.) Salted Butter, room temperature

1 pkg. (8 oz.) Cream Cheese, room temp

6 cups GF Flour (cup4cup)

Directions:

Place butter and cheese in a food processor and cream together.  Add flour and pulse processor until dough comes together.  Remove from processor and kneed on a floured surface a little.  Divide into 6 equal dough balls and use what you need to make your pie or pies.  Wrap each remaining ball tightly in plastic wrap and freeze until needed.

Note:               Use a food processor instead of a pastry blender to get the result of a great GF pie crust.

Note:               Crust works great for quiche as well as pies.

Ideas for Future Efforts

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Gluten-Free Pie Crusts

When it comes to Gluten-Free baking it can be difficult to get the results you desire.  This week I have two “Pie Crust” recipes for you to try.

The first is much easier but both will give you a great base for your favorite pie, quiche or whatever you need a crust for in your food preparation.

Give them both a try and see which one you like best.

But a key to both is the use of a “Food Processor” to combine the dough.  It seems that when making GF dough, it helps create a better end result.  You might find that it helps on other baking that you do for a gluten-free product too.

To pass along another tidbit, I like “Cup4Cup” gluten-free flour for my baking too.  If you have not tried it, it’s worth it the next time you buy GF flour.

Until next week, “Happy Cooking” and please spread the link for this food blog.  Thanks.

Pineapple Salsa

Pineapple Salsa

(about 3 cups)

Ingredients:

2 cups Fresh Pineapple, medium dice

½ cup Red Onion, diced

1 medium Jalapeno, seeded and diced

3 cloves Fresh Garlic, minced

1 bunch Fresh Cilantro Leaves, chopped

5 tbsp. Fresh Lime Juice

1 tsp. Salt

½ tsp. Black Pepper

Directions:

In a medium bowl, toss all ingredient until well combined.  Refrigerate at least 1 hour before serving.  Toss just before serving and offer with your favorite tortilla chips.

Note:               If you like mango, try this recipe substituting it for the pineapple.

Ideas for Future Efforts

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Strawberry Salsa

Strawberry Salsa

(about 3 cups)

Ingredients:

2 cups Fresh Strawberries, stemmed and chopped

½ cup Red Onion, diced

1 medium Jalapeno, seeded and diced

¼ cup Fresh Cilantro, chopped

2 tbsp. Extra Virgin Olive oil

2 tbsp. Fresh Orange Juice

1 tbsp. Fresh Lemon Juice

to taste Salt and Pepper

Tortilla or Pita Chips

Directions:

In a medium bowl, combine strawberries, onion, jalapeno and cilantro.  In a small bowl, combine oil and juices.  Add oil mixture to strawberry mixture and combine.  Season with salt and pepper to taste and refrigerate at least 1 hour before serving.  Toss before serving with your favorite tortilla or pita chips.

Note:               I like limes over lemons, so try substituting lime juice for a slightly different taste.

Ideas for Future Efforts

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Sweet Cherry Salsa

Sweet Cherry Salsa

(3 plus cups)

Ingredients:

3 cups Fresh Sweet Cherries, stemmed, pitted and chopped

¼ cup Red Onion, diced

1 medium Fresh Jalapeno, seeded and diced (optional)

¼ cup Fresh Cilantro, chopped

2 tbsp. Extra Virgin Olive oil

1 tbsp. Fresh Lime Juice

1 tbsp. Fresh Orange Juice

Tortilla or Pita Chips

Directions:

In a medium bowl, combine cherries, onion, jalapeno and cilantro.  In a small bowl, combine oil, lime and orange juice.  Add the oil mixture to the cherry mixture and toss.  Refrigerate at least an hour and toss again just before serving.  Serve with your favorite tortilla or pita chips.

Note:               Try using Rainier cherries instead of the sweet cherries in this salsa for a little different look and taste.

Ideas for Future Efforts

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Summer Salsas

This week we offer three “Salsa” recipes for your summer enjoyment.  All three are actually “Fruit Salsa” with a little kick.

They are all easy to make and can be cut in half or doubled depending on the size of your crowd.

The three recipes will run Wednesday, Thursday and Friday this week.  We have “Sweet Cherry Salsa” to start you off.  That is followed by “Strawberry Salsa” and finishes up with a “Pineapple Salsa.”

Trying to get these recipes to you so you can take advantage of these fresh fruits while they are in season.  Late this summer, I’ll try to have some tomato and corn salsas for you to try.  But that will be closer to when they are in season.  Probably in August sometime.

Each recipe uses a jalapeno pepper in them.  I say to seed the pepper before dicing so you have less heat.  If you like the heat, then either leave the seeds in or go to a Serrano pepper to kick it up a bit.

Another option for you with these salsas, is change up your chips a bit.  Try coating the tortilla chips with a little cinnamon sugar to sweeten the taste.  Warm up the chips and then toss them in the cinnamon sugar using a paper bag.  Toss gently.

Please share this link with others and don’t forget to check out the over 650 recipes in the tabs above.  “Happy Cooking” until next week and enjoy the salsas.

Bacon-Tomato Jam

Bacon-Tomato Jam

(about 1½ cups)

Ingredients:

1¼ lb. Roma Tomatoes, quartered

1 small Yellow Onion, chopped

4 cloves Fresh Garlic, chopped

3 tbsp. Olive Oil

1 tsp. Salt

2 tbsp. Apple Cider Vinegar

1 tbsp. Brown Sugar

¼ tsp. Ground Cumin

4 slices Cooked Bacon, crumbled

Directions:

In a large bowl, combine tomatoes, onion, garlic, olive oil and salt.  Spread this mixture out on a sprayed foil lined rimmed baking sheet and bake in a pre-heated 375-degrre oven for 1 hour and 15 minutes.  Turn oven up to 400-degrees and continue baking another 15 minutes or until all vegetables are soft and browned.  Transfer back to the large bowl and crush with a potato masher until you have a consistency of a jam.  In a small bowl, whisk together the vinegar, sugar and cumin and let sit for 2-3 minutes so sugar can dissolve.  Pour mixture over the tomato mixture and stir well.  Fold in the bacon and refrigerate at least 2 hours or overnight.  To use, just spread on grilled bottom bun before adding the burger on it.

Note:               You could put mixture in a food processor and pulse carefully instead of using the potato masher.

Ideas for Future Efforts

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Maple-Onion Jam

Maple-Onion Jam

(about 1 pint)

Ingredients:

2½ lb. Yellow Onions, sliced ½ inch thick

¼ cup Dark Brown Sugar, packed

½ tbsp. Fresh Garlic, minced

¾ tsp. Kosher Salt

½ tsp. Ground Cardamom

½ tsp. Ground Cinnamon

¼ tsp. Black Pepper

1 tbsp. Pure Maple Syrup

½ tbsp. Apple Cider Vinegar

Directions:

Combine all the ingredients from onion to black pepper in a 4 to 6 qt. slow cooker, cover and cook on high for about 7 hours.  Onions should be deeply softened and slightly soupy.  Remove lid and cook another hour or until most of the standing liquid has evaporated.  Turn the cooker off an stir in the syrup and vinegar.  Cool 30 minutes.  Transfer mixture to a food processor and pulse until chunky and spreadable (about 10 minutes).  Place in a sealable pint container and refrigerate up to 2 weeks.  To use, just spread on grilled bottom bun before placing your burger on it.

Note:               If mixture still has standing liquid after an hour without the lid, stain into medium sauce pan reserving the onions.  Add the syrup and vinegar to the liquid in sauce pan.  Cook over high heat until reduced to less than a quarter cup (about 10-15 minutes).  Then add to onions in the food processor and continue with directions above. 

Ideas for Future Efforts

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Bacon-Onion Jam

Bacon-Onion Jam

(8 servings)

Ingredients:

½ lb. Bacon, finely diced

1 small Yellow Onion, finely diced

¼ cup Brewed Coffee

3 tbsp. Soy Sauce

2 tbsp. Apple Cider Vinegar

2 tbsp. Brown Sugar

2 tbsp. Sugar

as needed Kosher Salt and Black Pepper

Directions:

In a medium skillet over medium heat, cook bacon until crisp (about 5 minutes).  Stir occasionally and then transfer to a paper towel lined plate to drain.  Drain all but 1 tbsp. of bacon fat from skillet and add onion to cook until softened (about 4 minutes).  Return bacon to skillet and add the coffee, soy sauce, vinegar and both sugars.  Continue cooking until liquid is reduced and jam is thick and glossy (about 5 minutes).  Season with salt and pepper and scrape into a bowl to cool to room temperature.  Spread on grilled bun bottom before adding your burger.

Note:               Different flavor of bacon and/or onions will make a little difference in the final product.  So use the ones you prefer when making this recipe.

Ideas for Future Efforts

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Burger Jams for Summer Grilling

If you haven’t started your grill yet this season, now is the time to get moving.  I don’t think anything beats a burger on your own grill this time of year.

Plus, just to make those burgers taste even better, I have three “Burger Jams” for you to try this week.

So look for recipes on Wednesday, Thursday and Friday this time.  I start with “Bacon-Onion Jam” followed by “Maple-Onion Jam” and finish with “Bacon-Tomato Jam” for your grilling wants.

None of them are difficult and they will last up to 2 weeks in the refrigerator.

If you are planning a 4^th of July party, why not offer all three jams.  They’re good on hot dogs, brats and other sausages too.

Enjoy and “Happy Cooking” until next week.  Be sure to share the link with others too.  Thanks.

Phyllo Tart with Asparagus and Herbed Ricotta

Phyllo Tart with Asparagus and Herbed Ricotta

(8 servings)

Ingredients:

¾ cup Ricotta Cheese

¼ cup Fresh Flat-Leaf Parsley, chopped

1½ tbsp. Milk

1 tbsp. Fresh Thyme Leaves

1 clove Fresh Garlic, grated

½ tsp. Kosher Salt, divided

12 sheets (9x14) Frozen Phyllo Dough, thawed

3½ tbsp. Olive Oil, divided

1 ½ lb. Fresh Asparagus, trimmed (see note)

1 oz. Parmigiano-Reggiano Cheese, shaved

Directions:

In a medium bowl, stir together ricotta, parsley, milk, thyme, garlic and ¼ tsp. salt.  Place a sheet of phyllo dough on a parchment paper lined rimmed baking sheet large enough to hold the sheets of dough.  Keep unused sheets cover with a damp towel to keep from drying out.  Lightly brush sheet with oil.  Top this with another sheet and oil.  Repeat process until all sheets have been stacked.  Be sure to reserve a tsp. of oil for later.  Spread ricotta mixture over the phyllo sheets leaving a half-inch boarder around the outside.  Arrange asparagus on the ricotta mixture facing every other one facing the opposite direction.  Brush asparagus with remaining oil.  Place in a pre-heated 400-degree oven for 22-25 minutes or until phyllo dough has browned and asparagus is tender.  Remove and sprinkle with remaining salt and top with cheese shavings.  Serve.

Note:               To trim the asparagus for this recipe, cut all spears to a length of about 7-inches for a uniformed look.

Ideas for Future Efforts

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