Pickled Onions

 

This is a summertime (anytime) favorite of mine!   The first time I made pickled onions, I wondered how I had lived so long without them.   In fact, I loved them so much I sent them out as a Christmas card recipe (a tradition I have of including a new favorite recipe in my Christmas card each year).  Even though an onion recipe was maybe a little out of season I know several have made them and loved them too.

Pickled onions are great on grilled bratwurst, hotdogs, sandwiches, chili, pinto beans.   The list goes on, and on, and on…..     ~Kathy

Ingredients:

1 ½ c. vinegar (Use white vinegar or a combo of white vinegar and apple cider vinegar)

2 ½ T to 3 T sugar  (I use the smaller amount)

1 tsp hot sauce (such as Tabasco)

1 tsp Worcestershire sauce

2 tsp dry mustard

2 T garlic, minced

½ tsp kosher salt

Pinch black pepper

Pinch red pepper flakes

Pinch dill weed, optional

½ tsp mustard seed, optional

½ tsp celery seed, optional

2 to 3 large yellow or white onions, sliced ¼ inch thick

 

In a microwave safe large glass measuring cup, combine vinegar and all seasonings.   Heat at 30 second intervals, stirring between until sugar has dissolved.   I recommend tasting to see if you want/need more sugar or salt.

Pack onions into quart sized jar.  Use the handle of a wooden spoon to gently pack them in.

Pour vinegar mixture over onions.  Close lid tightly.   Turn to mix ingredients.   Add additional onions to fill jar.

Place in the refrigerator and turn at least once a day to mix.     They are best after they have been in the refrigerator about 48 hours.   Pickled onions will keep in the fridge for up to 3 weeks.

 

 

Advertisements

Hometown Dry Rub

 

HometownDryRub logo

Posted by Tracy

Growing up, our mother always shopped at a small neighborhood grocery store called Bay’s Grocery.  It was a great little place where everyone knew you by name, you could still say “charge this to my bill,” and on occasion, Tom Bay would give you a little piece of candy from behind the counter.  At the old-fashioned butcher counter in the back of the store, you could buy the best thick-cut pork chops with a house dry rub that was the perfect blend of sweet and spicy.  Those pork chops were the first meal I cooked for my husband when we’d just started dating.  After almost 50 years in business, Bay’s Grocery closed in 1993, and I’ve been trying to duplicate that dry rub ever since.  This recipe is a great substitute…I’ll bet it would taste even better if it were made by the folks at Bay’s.

 

2T. garlic powder

2 T. onion powder

2 T. chili powder

2 T. ground cumin

2 T. brown sugar

1 T. black pepper

1 T. paprika

1 tsp salt

2 tsp cayenne pepper (more or less to taste)

Add all ingredients in a small bowl and mix well with fork or wire whisk.

Use on chicken, pork, or beef.   Use paper towels to remove all moisture from cuts of meat or the dry rub will not stick.   Apply liberally.  Grill or bake your meat to tasty perfection!

IMG_0708

 

 

 

 

Chocolate Chip Skillet Cookie

SkilletCookie

Posted by Erin

Here’s a fun fact about me:  I love to bake but I have no self-control around really good homemade desserts.  Like, NONE.  I’ll nibble and take a bite here and there throughout the day and, before I know it, I’ve eaten the majority of the pan of brownies or half a pie.  It’s why I’ve been in Weight Watchers going on 17 years!  I recognize my own weaknesses so I’ve learned to make portion controlled desserts.  My favorite is this skillet cookie.  On a night when I need something rich, warm, and decadent but don’t want a pan of desserts sitting around all weekend to tempt me, I make this cookie.  It’s big enough for my husband and me to share but, I’m not going to lie, I usually eat it all by myself with a scoop of vanilla ice cream on top.  So, go ahead and make one for you and one for your husband.  Wait until your kids go to bed and that will save you from having to share.  Ha!  Oh, don’t act like you haven’t done it.  😉

I always make this cookie in small cast iron skillets that I got one year for Christmas.  They were part of a little skillet brownie kit.  That mix’s brownies were BLECH (if you haven’t tried our family brownie recipe, you really need to do that for yourself), but the skillets are awesome so if you see any of those sets around the after-Christmas sales this year, grab a few!  If you don’t happen to have a cast iron skillet yet, you can just make these in a regular baking pan too.

 

Ingredients:

2 T. butter (I always use real butter for baking.)

2 T. firmly packed brown sugar

1 T. granulated sugar

Pinch of salt

¼ tsp. pure vanilla extract

1 egg yolk

¼ c. all-purpose flour

¼ tsp. baking soda

¼ c. semi-sweet chocolate chips

¼ c. roughly chopped pecans, optional (but SO good – I usually add extra!)

Non-stick cooking spray

Instructions:

Preheat oven to 350° F.  Spray a 7″ or larger skillet/pan lightly with non-stick cooking spray; set aside.  In a microwave safe bowl, microwave the butter in 10 second increments until it’s soft and just beginning to melt.  Blend softened butter, brown sugar, granulated sugar, salt, and vanilla together with a spoon.  Add the egg yolk and stir until it’s well blended.  Add flour and baking soda and stir again until combined.  Lastly, stir in chocolate chips (and pecans, if desired).  Heap the dough into the center of skillet/pan and flatten slightly.  No need to spread it to the edge; it will spread as it cooks.  Bake for 10 -12 minutes, or until the edges are lightly browned.  Remove from the oven and let it cool slightly.  Do me a favor and wait until it’s not scalding hot before you dig in.  It will be the longest few minutes of your life.  Top it with ice cream, and eat it straight from the pan!

Broccoli Salad

BroccoliSalad_closer

Posted by Robin

Our aunt Kathleen never failed to bring this anytime we were having a salad supper at Grandma’s house, and we never failed to devour it. Even as small children. And the main ingredient is broccoli.  Enough said. 🙂

Salad Ingredients:

4 slices of bacon, crumbled into very small pieces (homemade bacon bits)

4 cups of small florets of broccoli (fresh – about 2 sm. heads)

3/4 c. sharp cheddar, shredded (don’t get the finely shredded cheese, as pieces won’t be substantive enough to taste well in the mix)*

¼- ½ large red onion, diced (depending on preference – I do ½ c.)

Dressing Ingredients:

1/2 c. Miracle Whip*

1 1/2 T. sugar

2 T. white vinegar 

A dash of salt

*For the WW version if this recipe, use Miracle Whip Light and low fat cheddar. All other ingredients and quantities are the same.

Directions:

Cook bacon until nice and crispy; drain, cool, and crumble.

In a large bowl, combine broccoli florets, cheddar, red onion, and bacon. Set aside.

To make dressing, in a small bowl, whisk together Miracle whip, sugar, vinegar, and salt until sugar is dissolved well, and it’s evenly combined.

Pour dressing over salad and gently toss to coat salad evenly.

Weight Watchers Info.:  Makes about 1 pound of salad – about 10 half-cup servings, 2 SmartPoints per serving.

Announcing Our 9th Annual Girls’ Trip

Posted by Robin

Okay Friends,

First of all, thank so much for being with us as we’ve started our blog; we’re having fun sharing our recipes with you, and we’re looking forward to sharing more family stories alongside the food soon too!

Map&coffee

We are SO excited to announce that we’ve selected our very first since-we- started-blogging trip and 9th annual girls’ trip destination…Charlooootte, North Car-o- lina!

Here’s where we need your help. We only get to do this once a year, so we like to make the most of it.

We always do a lot of eating and shopping, so we could use your input on great restaurants and coffee shops.

We also want to try to get to know the city (places to visit, things to do) as much as is possible in a long weekend, without working too hard, that is. We must also relax while we have the chance, and we are NOT people who overbook a vacation – I don’t ever want my vacation to be more stressful than my regular life, but you know the people I’m talking about….they have every minute schedule from 6am to midnight – fortunately not one of us is like that (to each her own; no judgement – I just would not be a good travel buddy for you if that’s your vacation M.O.)! In fact, we still laugh about the Denver trip when we left for the airport at 3am, and Erin was pretty much a female Weekend at Bernie’s stand-in throughout the first day. We drug her around half-asleep, and she’d begin a sentence normally, and be talking nonsense (and not always with real words) by the end. Highly entertaining as a one-time event, but we did decide we’d make sure Erin’s gonna have to get her sleep as we start a trip…no high intensity travel schedules for us!

Lastly, we’d love your ideas for hotels. We like to stay in a touristy area so we can walk everywhere or take a hotel car or cab. We try to avoid renting a car.

Please share with us what we need to know about visiting Charlotte! If you’ve visited, or better yet if you’re a local, what’s on your list of “musts”? Aaaaaannnnd….go!

Key Lime Cheesecake

Posted by Tracy

One of my favorite cheesecakes at The Cheesecake Factory is the Key Lime.  I couldn’t find a recipe that created that same sweet & tart flavor, so I created my own with a creamy, rich texture you don’t have to drive miles for…that just may surpass the original. You be the judge.

KeyLimeCheesecake_logo

Crust Ingredients: 

2 packages graham crackers, crushed (about 16 whole crackers)

3 T. sugar

½ c. + 2 T. melted butter

Filling ingredients: 

1 c. sugar

1 T. corn starch

3 8 oz. packages of cream cheese, softened

4 eggs (best if allowed to come to room temperature)

2/3 c. sour cream

1/3 c. heavy cream

1/2 c. freshly squeezed key lime juice

1 ½ t. pure vanilla extract

Crust Instructions:

Combine crushed graham crackers with melted butter and mix well.  This works well in a mixing bowl or large Ziploc type bag.  Press mixture into the bottom and up the sides of a 9” spring form pan.  Bake at 350 in preheated oven for approximately 12 minutes.  Set aside to cool.

Filling Instructions:

Preheat oven to 325 (note, a different temperature than crust).

In a small bowl, stir together sugar and corn starch.  Set aside.

Place softened cream cheese in a large mixing bowl or the bowl of a stand mixer.  Add the sugar mixture and blend until smooth.  Add eggs one at a time, mixing until each one is just combined.  Add sour cream and heavy cream, mixing again until combined.  Stir in lime juice and vanilla.

Pour over cooled graham cracker crust.

Place large pan, such as a 9 x 13 cake pan, on the lowest oven rack.  Fill the pan about two-thirds full with water and leave the pan of water in the oven.  This provides moisture as the cheesecake cooks and avoids the sometimes messy water bath suggested by some cheesecake recipes.

Place the cheesecake on the middle oven rack and bake at 325 for approximately 60 minutes.  Cheesecake should still have a slight ‘jiggle’ to the center when removed from oven.

Turn off the oven and leave the door ajar.  Allow cheesecake to cool slowly while still in the oven.  After cheesecake is cool, remove from oven and refrigerate 8 hours or overnight.

Serve with whipped cream and your favorite fruit garnish.

Makes approximately 12 servings.

 

 

 

Taco Slaw Bowls

Posted by Erin

Did you try our most popular recipe, Egg Roll in a Bowl? This Mexican version was inspired by that dish, and you will love it!

I’m one busy woman, as pretty much all moms (and dads!) are. We are always rushing to get kids to their extra-curricular activities, get homework done, etc. so I try to come up with recipes that don’t require a lot of time-consuming chopping and prep-work. This one fits the bill. 

TacoSlawLogo

Another bonus to this recipe, for those of us with picky kids, is that it somewhat disguises the veggies. I don’t know about your kids, but mine won’t eat raw shredded lettuce and chopped tomato on a taco. They will, however, eat the tomatoes & shredded cabbage cooked with this taco meat. The flavors blend so well, they don’t even detect the veggies. I serve theirs in a taco shell, topped with cheese, but I like mine over rice. Either way, it’s delicious!  

Ingredients:

1 lb. 93% lean ground beef

1 medium onion, diced

3-4 cloves garlic, finely chopped

1 (1 oz.) packet low sodium taco seasoning

1 (1 oz.) packet ranch dip mix, dry

1 (14 oz.) bag classic slaw/chopped cabbage with carrots

1 (10 oz.) can mild Ro-tel, undrained

1 T. extra virgin olive oil

Juice of 1 lime, plus more for serving

1 tsp. each:  chili powder, cumin, paprika

½ a bunch of cilantro, chopped

Chopped green onion for garnish

Other optional garnishes & serving ideas:  rice, taco shells, shredded cheese, sliced avocado, salsa

Instructions:

Brown the beef in a large skillet with the diced onions, garlic, taco seasoning, and ranch seasoning; set aside onto a paper towel-covered plate to remove any residual oil from beef.  

Heat olive oil in the skillet over medium heat; add the slaw, Ro-tel, lime juice, chili powder, cumin, and paprika.  

Stir and cook until cabbage is wilted and tender.  

Add the beef mixture back to the skillet; stir and heat through.  

Serve over rice with lime wedges, chopped green onions, etc.

Weight Watchers info.:  This makes 5 servings of about 1 cup each; 6 SmartPoints per serving (not including rice or optional garnishes).