Showing posts with label green onions. Show all posts
Showing posts with label green onions. Show all posts

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. :)


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.


Hope you’ll enjoy this oniony side dish!

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

Tuesday, July 13, 2010

Let's all Veg Out Part 2

Last week I talked about grilled veggies prepared via indirect heat (or even, in a pinch, roasted in the oven). Today I'm taking a more direct approach.

While last week's recipe was one I've used many, many times, today's is brand new for me. This dish is not only easy and delicious, it can be served as a main entree if you're looking to veggie up your diet.

Adapting a recipe from MORE (can you tell I love that magazine?), here is a version of ratatouille, prepared on the grill. Yep, you read that right.

Grilled Veggie Ratatouille

1 red bell pepper
1 green pepper
2 medium to large yellow onions, cut into thick slices
2 zucchini, cut in half lengthwise
2 yellow squash, cut in half lengthwise
5 plum tomatoes
handful of fresh basil leaves
extra-virgin olive oil

First off - I felt like Krista's Diva when I made this. The original recipe called for fresh thyme leaves. My grocery store was out, so I planned to use a little dried thyme at home. Guess what? I had run out!! (The Diva Runs out of Thyme). So I did without. You may want to add it back in...

I was cooking on a gas grill, so adjusting the heat was easy. Here goes:

I oiled the grates with a paper towel soaked in vegetable oil and that paid huge dividends. Don't miss this step. Nothing stuck!

Once your grill is heated, place the whole peppers on the grates and roast them, turning often, until they're charred all the way around. Put them aside to cool.

Brush your other vegetables with olive oil, sprinkle them with salt and pepper, and grill them all -- until the onions are translucent and the zucchini and squash are slightly charred. Grill tomatoes until soft and bursting.

When the grilling is finished, cut all the veggies into half-inch pieces and toss with basil leaves. The original recipe suggested adding balsamic vinegar and we might try that next time, but we wanted to taste them plain this time. And they were wonderful. Grilling just adds such a wonderful flavor to vegetables. Plus it makes clean up a breeze. This version of ratatouille is one we'll come back to over and over again.


Tuesday, April 13, 2010

Ollie's Green Beans

This recipe first appeared in my first White House Chef Mystery, State of the Onion. As I might've mentioned in the past, I have a ghost chef help me with the recipes for the books, and so I have no qualms whatsoever telling you how great they all are!

My family enjoys green beans, and I've always steamed them, then lightly sauteed in butter, served with a bit of salt and pepper. But Ollie's green beans are a bit healthier - prepared as they are with olive oil and garlic, and a bit less salt (tho, that's generally to taste).

When I made these at Easter, I wasn't sure how well they'd go over, but I probably got more compliments on these green beans (and the appetizers I shared last week) than on anything else. They were wonderful. Super easy, too.

It's getting to be time to plant green beans. With any luck I'll have a better crop this year. I think I came out with about five beans per week last summer. Nice snacking food, but not enough for dinner.

When you've got a taste for fresh green beans... here's your recipe:

Ollie’s Green Beans

2 pounds fresh green beans, rinsed and strings removed

3 cloves garlic, peeled and thinly sliced

2 T. olive oil

1 small onion, finely diced

Salt to taste

Place oil in large heavy skillet, over medium heat. Add garlic and onion, stirring until softened and onion turns clear.

Add green beans. Stir to coat. Continue cooking until beans are still bright green and slightly crunchy but cooked through.

Serve immediately.

Enjoy the fresh snap of delicious green beans! Mmm... wish I had some left over!



Coming soon, GRACE UNDER PRESSURE - June 1, 2010


Riley's April Contest


The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to with “Contest” in the subject line.

Grilling Rub   CollectionReally, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Wednesday, March 24, 2010

In Quiche You're in a Hurry!

So, last week I made Irish Soda Bread with
buttermilk. I'm not a big buttermilk user, so
I was left wondering what to do with the leftover
buttermilk. Well, we made pancakes one day, but
I still had some left. Not enough for more bread but
enough so that I didn't want to just toss it out.

Then I had one of those days where everything that could
go wrong did (one child home sick from school, the new puppy
clearly not appreciating that peeing is an outdoor activity if you're
a dog or -- in my house -- a boy, misplaced keys, and a toilet that had
gone on strike and didn't want to flush anymore, good times!).
Then dinner time rolled around and found me, scratching my head
wondering what I could pull together that everyone would eat.
I looked in my frig and decided a quiche was in order. But I wanted
to use up the buttermilk, so I decided to work it in as well and here's
how it turned out.



1 (9-inch) pie crust
3 eggs (slightly beaten)
1 cup buttermilk
dash of pepper
1 cup shredded sharp cheddar cheese
1/2 cup chopped turkey pepperoni
1/4 cup green onion

Preheat the oven to 450 degrees. Arrange the pie crust in the pie
plate and cover with aluminum foil. Bake for 5 minutes. Remove
the foil and bake for another 5 minutes. Crust should be done.
Lower the oven temperature to 325.
In a large bowl, mix the eggs and buttermilk and pepper. Coat the
cheese lightly with flour and add to the egg mixture. Then add the
pepperoni and green onion. Mix well.
Pour the mixture into the hot crust and bake for 40-45 minutes.
Let stand for 10 minutes before serving.
I served this quiche with peas, salad and bread and it made for a
light but filling supper. I was going to take a picture of an individual
slice all nicely arranged, but the quiche didn't live long enough for
me to manage it. Enjoy!

Jenn McKinlay
Available Now!

aka Lucy Lawrence
Available for pre-order now

Don't forget about our contest! We’re celebrating cupcakes now that
SPRINKLE WITH MURDER is out in bookstores near you! If you’d like to
win cupcakes from Crumbs Bake Shop, send us an e-mail at or leave a comment with your
idea of the wackiest cupcake ingredients you can think of. Tofu, anyone?

To celebrate the April release of CUT TO THE CORPSE, I am giving
away an autographed copy of the book. All you have to do is visit
the contest section on my web page (
and cast your vote for Team Nate or Team Dom. For those of you who
read the first book in the series STUCK ON MURDER, you know that
our heroine Brenna is going to have to make a choice! Help her out
and cast your vote today!