Showing posts with label Vidalia onion. Show all posts
Showing posts with label Vidalia onion. Show all posts

Friday, November 22, 2013

Squash and Apple Thanksgiving Casserole

by Sheila Connolly

Thanksgiving dinner at our house was always the same:  turkey with Pepperidge Farm Stuffing from a bag, mashed potatoes, gravy, something green (frozen peas/beans/broccoli), and cranberry sauce out of a can.  After a while we could all make it in our sleep, knowing exactly when each step of the process had to begin.  Once I made a daring departure and tried out a stuffing with (gasp) sausage, which was met with stony silence from the rest of the family.  Back to the bread stuffing I went. Don’t mess with tradition.

But the world is full of culinary wonders!  I’m trying out a new recipe that combines butternut squash and apples.  This year for the first time I can use apples from my own trees, which produced a very nice crop (I can’t claim it’s due to my extraordinary abilities, but I’ve been enjoying the results right along).

A note about butternut squash:  you can buy it peeled and cubed at most markets.  While I am a firm believer in doing things from scratch (and my cute little squashes here came from the last local farmers market), the @#$%& things are hard to peel and cut, and I’d hate to have you whack off a finger, especially right before Thanksgiving.  Take the easy way out and buy it, with my blessing.

The interesting thing about squash/apple recipes is that they can’t decide whether they want to be sweet or savory.  My personal preference is savory, because sweet vegetables like beets and sweet potatoes have always made me gag, and there’s cranberry sauce to add both color and sweetness to the meal.  (And don’t forget dessert!)

 
From my own tree!

Baked Butternut Squash and Apples

3 Tblsp butter, melted

1½ lbs butternut squash, peeled, seeded and cut into ½-inch cubes (another note:  don’t feel bad if your cubes aren’t perfect—just don’t make them too big)
 
 
 

2-3 large apples (you don’t need to peel them, but pick a variety that holds up well to cooking—I used Cortlands), cored and cut into ½-inch cubes (about 4 cups)
 
The pieces should all be about the same size
1 small sweet onion (Vidalia), coarsely chopped
 
 

¼ cup flour

½ cup chicken stock (or you may use apple juice or apple cider)

Salt and pepper to taste

 

Preheat the oven to 350 degrees.  Grease a casserole or glass baking pan.

In a large bowl, place the cubed squash, apples and onions.  Toss with the flour, then the melted butter, to cover evenly.  Add salt and pepper.

Ready for the oven
Place the squash-apple mixture in the casserole or baking dish and pour the liquid over it.  Cover it if you like—the top isn’t going to brown anyway, and it will cook more evenly top to bottom. Bake until the squash is tender (about 45 minutes).  This can be made ahead (always a good thing for Thanksgiving!)

Ready to serve!
 
Variations:  the most common addition is cinnamon, followed closely by maple syrup.  If you like your vegetables sweet, either would be good.  On the savory side, other mavericks suggest adding cheddar or blue cheese, bacon, balsamic vinegar, whole-grain mustard, rosemary or time (not all in the same dish!). 

You know the people gathered around your table.  Make what you think they’d like, and enjoy each other’s company!
 
Available through Amazon in print and e-formats--today!
 
 
 

Tuesday, February 7, 2012

Blessed are the Quiche Makers!



My recipe for you this week is a quiche to die for. :) Our own Avery Aames is celebrating the publication of her third Cheese Shop Mystery today. Clobbered by Camembert is now officially on sale, so don't miss your chance to return to the picturesque town of Providence, Ohio, and visit with Charlotte in her charming shop Fromagerie Bessette. 



To learn more about Avery's new mystery,
view a book trailer, or find quick links
to purchase it online, visit Avery's
website 
by clicking here.


To help Avery celebrate the release of her new Cheese Shop Mystery, I'm revisiting an excellent recipe she shared with me last year.

Avery's amateur sleuth, Charlotte, who runs the cheese shop with charm and grace, creates a new quiche every week for her customers. Avery very generously shared one of Charlotte's recipes with me last year. I whipped it up for a brunch and my husband and I inhaled it.

This quiche is absolutely delicious with fragrant layers of flavor that transcend the average fare. I think it would also make a delicious and romantic Valentine's Day dinner. Because, yes, real men DO eat quiche. Just ask my hunky husband!

So here you are--a killer of a quiche recipe courtesy of my fellow crime-writing cook...award-winning author Avery Aames!

Happy
Publication Day,
Avery!





Avery Aames' 
Vidalia Onion
and Bacon Quiche

Serves 6

Ingredients:

1 pie shell, homemade, frozen, or pre-made such as Pillsbury
6 slices Smoked Bacon, cooked crisp
2 teaspoons olive oil
1/2 large Vidalia Onion, sliced thinly
3 green onions (scallions), chopped
1/2 to 1 teaspoon white pepper
4 ounces shredded Fontina cheese (or more, if desired, to taste)
1/4 cup arugula leaves, finely chopped
1/4 cup cream
3/4 cup 1% or low-fat milk
4 extra large eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions:

(1) Bake or sauté bacon until crisp. Remove from heat and cool on paper towels. Break into thirds.

(2) Sauté Vidalia onions and green onions in olive oil at medium heat until they turn limp and slightly brown/caramelized. Remove from heat and drain on paper towels.

(3) Sprinkle (1/2 to 1) teaspoon of white pepper and 2 oz. shredded cheese on pie crust. Layer with finely chopped arugula.



(4) Lay onions on top of arugula. Lay bacon on top of onions.


(5) Mix milk, eggs, and seasonings together. Pour into pie crust. Sprinkle egg mixture with remaining cheese.


(6) Bake 35-40 minutes at 375 degrees F. until quiche is firm and lightly brown on top and crust.

*Note, if Gluten-free pie shell used, this recipe is Gluten-free.





Allow to cool for a few minutes
before cutting into slices and... 




Eat with joy!


~ Cleo Coyle, author of
The Coffeehouse Mysteries





And congrats again 
to Avery on the release of




Wednesday, August 17, 2011

Vidalia Onion Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb[3]I remember being a kid when Vidalia onions first made a splash with me. Onions and butterbeans were items that my mother always brought back with her when we visited my grandmother in Macon, Georgia. It was an important part of the trip.

It was very exciting when real Vidalia onions from Vidalia, Georgia became available to us in South Carolina. My mother loved cooking with them and we loved her to cook with them. The onions are so sweet, so tasty, that we could practically eat them all day.

This is a Vidalia onion casserole that’s really tasty. Yes you can make onions into a meal! :)

And, here are some facts about Vidalias: they’re a good source of Vitamin C, and are fat free, cholesterol free, and sodium free. This recipe, however, isn’t. :)

IMG_20110815_101440

Vidalia Onion Casserole

1 pound sliced Vidalia onions
4 T butter
1 egg, beaten
1 cup half and half
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup shredded sharp Cheddar cheese
Paprika to taste

Preheat oven to 350 degrees. Boil the onions in a medium pan with enough water to cover them. Bring to a boil and boil for one minute. Saute the onions in butter in a frying pan until clear. Put onions in an 8 inch square baking dish that’s been sprayed with cooking spray. Combine egg, half and half, salt and pepper and pour the mixture over the onions. Sprinkle with the sharp Cheddar cheese and top with Paprika. Bake for 25 minutes at 350.

IMG_20110815_101448

Hope you’ll enjoy this oniony side dish!

Riley/Elizabeth
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle: http://amzn.to/kh7MAp
Mass market paperback: http://amzn.to/lfUE2N

Wednesday, June 22, 2011

Vidalia Onion Dip

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

First of all, thanks to Dave at My Year on The Grill for featuring a finger lickin’ good review of both my new release, Finger Lickin’ Dead, and my peach cobbler recipe! Thanks Dave!

One fun thing about summer is the catching-up I get to do. You know how the fall and spring can be—always so busy! So it’s fun to actually hang out and really visit with friends—at the pool, cookouts, and little get-togethers.

Usually, to make things easy, we all bring a little something to eat and share with others. Of course, there are always a ton of dips at these gatherings—which is great for me, because I love them! But the dip that I frequently bring is a little bit different from some of the others…and everyone seems to really enjoy it.

It’s also a featured recipe in Finger Lickin’ Dead. :) Because Lulu likes quick and easy almost as much as I do.

Vidalias are a favorite onion of mine—sweet and Southern. But any sweet onion will do. Soak them as long as you can because it really does bring out the sweetness and flavor in this dip.


IMG_20110621_164752

Lulu’s Vidalia Onion Dip

5 or 6 sliced Vidalia onions
¾ cup sugar
¾ cup vinegar
2 cups water
½ cup mayonnaise
1 teaspoon celery seed

Thinly slice the onions and soak them for 2 to 4 hours in the vinegar, sugar, and water. Drain well. Toss onions with mayonnaise and celery seed. Serve on crackers.

Another oven-free recipe! :) (Fingers crossed these 100 degree days will end soon!)

Riley/Elizabeth
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle: http://amzn.to/kh7MAp
Mass market paperback:
http://amzn.to/lfUE2N

Tuesday, May 3, 2011

A Killer Quiche to Celebrate the Release of Avery's LOST and FONDUE!


What a week! As most of you know by now, two of our Mystery Lovers' Kitchen cooks just won Agatha Awards.

Avery Aames won the Agatha for Best First Novel for her debut Cheese Shop Mystery THE LONG QUICHE GOODBYE and Mary Jane Maffini won the Agatha for Best Short Story -- "So Much in Common," published by Ellery Queen magazine. Way to go, girlfriends!

Well, today we have an all new reason to celebrate because it's RELEASE DAY for Avery. Her second Cheese Shop Mystery LOST AND FONDUE is now officially on sale, so don't miss your chance to return to the picturesque town of Providence, Ohio, and visit with Charlotte in her charming Fromagerie Bessette. Of course, Charlotte has a brand new murder to solve, and it's one killer mystery.

For a review of Avery's new novel, check out Lesa Holstine's blog here. To read a sneak peek from the book, click here. And to view the book trailer, just click the arrow in the window below...



To help Avery celebrate the release of her new Cheese Shop Mystery, I wanted to make something very special today.

I asked Avery if she wouldn't mind my whipping up one of Charlotte's special quiches for you all. (Charlotte creates a new quiche every week for her cheese shop customers.)

Avery graciously shared one of Charlotte's recipes. I whipped it up for a Sunday brunch and my husband and I inhaled it. The quiche is absolutely delicious with fragrant layers of flavor that transcend the average fare. So here you go. A killer of quiche recipe courtesy of Avery Aames -- and her amateur sleuth, cheese shop owner Charlotte Bessette...



Avery Aames'
Vidalia Onion
and Bacon Quiche



To download a free PDF of this recipe that you can print, save, or share, click here.





Serves 6

Ingredients:

1 pie shell, homemade, frozen, or pre-made such as Pillsbury
6 slices Smoked Bacon, cooked crisp
2 teaspoons olive oil
1/2 large Vidalia Onion, sliced thinly
3 green onions (scallions), chopped
1/2 to 1 teaspoon white pepper
4 ounces shredded Fontina cheese (or more, if desired, to taste)
1/4 cup arugula leaves, finely chopped
1/4 cup cream
3/4 cup 1% or low-fat milk
4 extra large eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions:

(1) Bake or sauté bacon until crisp. Remove from heat and cool on paper towels. Break into thirds.

(2) Sauté Vidalia onions and green onions in olive oil at medium heat until they turn limp and slightly brown/caramelized. Remove from heat and drain on paper towels.

(3) Sprinkle (1/2 to 1) teaspoon of white pepper and 2 oz. shredded cheese on pie crust. Layer with finely chopped arugula.



(4) Lay onions on top of arugula. Lay bacon on top of onions.



(5) Mix milk, eggs, and seasonings together. Pour into pie crust. Sprinkle egg mixture with remaining cheese.



(6) Bake 35-40 minutes at 375 degrees F. until quiche is firm and lightly brown on top and crust.

*Note, if Gluten-free pie shell used, this recipe is Gluten-free.


Allow to cool for a few minutes
before cutting into slices and...



Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries



And congrats again 
to Avery on the release of