Hi everyone! I hope you had a nice week. It has been rather chilly in DC this week! Luckily I made a recipe today that packs enough heat to warm you up after a long and cold day! It is also perfect for any upcoming Super Bowl parties you might attend!
Category Archives: yellow onion
Congratulations on surviving your first week to everyone who headed back to school and work this week! Getting back into the swing of things and adjusting to new schedules can be hard, but I have faith that we’ll all adapt! This week was super busy for me, mostly trying to figure out how to balance working full days on Monday and Wednesday with school work. I had planned on making something more elaborate for you guys, but instead I’m sharing what I like to call a “nothing in the fridge” easy weeknight meal.
Hi everyone!! Hope you’re all doing well and that you had a nice weekend! My first big legal writing project was due last Thursday, so I took some time to relax this weekend, which was wonderful! Since I’ve start school I’ve been making a lot of big, easy meals so Chris and I can eat leftovers throughout the week. Pulled pork and pulled chicken are go to meals, but I wanted to shake my pulled pork up a little and decided to make carnitas! These were great as tacos and over rice like a Chipotle burrito bowl!
One of the reasons I love summer is because all my favorite vegetables are in season. I love to roast squash and zucchini year round, but sometimes you just need to switch things up! I was inspired by a gratin on Kath’s blog, but didn’t want to add a ton of cheese to my vegetable side. Luckily, my experiment worked! This is definitely my new favorite way to enjoy summer veggies!
Chris and I eat chicken sausage pretty frequently, sometimes for breakfast, and sometimes as an easy dinner on hot dog rolls topped with mustard. Regardless of what time of day we’re having sausage, it is always paired with onions and peppers. Therefore, creating this Lightened Up Hot Italian Sausage and Pepper recipe was a no-brainer! This is an easy weeknight dinner, ready in an hour or less. It definitely packs a punch with the spicy sausage and crushed red pepper flakes, but the onion and green pepper balance out the heat, don’t worry!
Ratatouille, as many of you might be familiar with from the Disney/Pixar Movie, is a traditional French dish which consists of various vegetables and herbs. It’s a perfect summertime dish, because all the vegetables are in season, and it doesn’t require you to turn on the oven! To make this ratatouille you will need: 1 yellow onion, 1 1/2 zucchinis, 1 summer squash, 1 1/2 bell peppers (I used 1 orange and 1/2 red), 1 can of diced tomatoes, 2 cloves of minced garlic, 2 tablespoons of olive oil (divided), 1 teaspoon of herbs de Provence*, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Do you guys know what tomorrow is? Cinco de Mayo! I know it’s also the Kentucky Derby, but I made this salad for Chris and I before we left for Florida last week. I thought it was a perfect dish to celebrate Cinco de Mayo! A salad on Cinco de Mayo means less guilt when having a margarita! (A salad on Derby Day means less guilt when having a mint julep too!)
I frequently eat a salad for lunch. So, if I am committing to having one for dinner, then it needs to have a little something extra going on. In order to make this salad “dinner-worthy,” I roasted the tomatoes, sautéed the onions, and made a Honey Lime Vinaigrette with Cilantro.
To make two of my Deconstructed Guacamole Salads you need the following: 1 cup of grape tomatoes, 1/4 yellow onion, 4 cups (or handfuls) of spinach, 1 avocado, 1/2 cup crushed tortilla chips, 1 teaspoon of olive oil, olive oil cooking spray, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper (not pictured).
For the dressing, you need: 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon of honey, 1/2 minced garlic clove, 1/2 teaspoon of diced jalapeño, and 1 tablespoon of cilantro.
We want to begin by making the Honey Lime Vinaigrette with Cilantro, so the flavors can meld together. Start off by dicing your jalapeño pepper. I left out half of the seeds from the section I diced to add to the vinaigrette for spice, but you can leave more out for less heat.
Add 1/2 teaspoon of diced jalapeño, 1/2 of a minced garlic clove, and 1 tablespoon of olive oil to a small bowl or jar. Next add 1 tablespoon of honey.
Finally add 2 tablespoons of lime juice and 1 tablespoon of chopped cilantro.
Mix to combine, and set aside.
Now lets move on to the salad. Preheat your oven to 400 degrees. Slice one cup of grape tomatoes in half. Add tomatoes to a baking sheet coated with cooking spray. Spray your tomatoes with olive oil cooking spray and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Place the pan in the oven and roast for about 10 minutes. In the mean time, cut 1/4 of a yellow onion into rounds. Add to a pan and drizzle with 1 teaspoon of olive oil. Saute over medium-high heat for 10-15 minutes.
Remove your tomatoes from the oven. They will be soft, but should maintain their shape.
Once your onion is soft and brown with a little char, remove from the heat.
Before adding the onions and tomatoes, toss 4 cups of spinach with half of the Honey Lime Vinaigrette. Add the spinach to a plate, then top with the roasted tomatoes and sautéed onions.
Add a few crushed tortilla chips as croutons, then finally, top each salad with 1/2 of an avocado. I fanned mine, meaning you remove the pitted avocado with a spoon and then slice it lengthwise, leaving a small part connected at the top so that the finished avocado will “fan out” along the salad. Drizzle with the remaining dressing and enjoy!!!