Grilled Blue Cheese & Bacon Stuffed Onions

1 10 2013

Like many of you I have about a thousand recipes pinned to my Pinterest board. In an effort to stop eating the same old same old I have been working on trying to eat our way through some of these Pinterest recipes and either keep them if they are good or unpin them if they are not a favorite of my family.

After a few Pinterest fails we finally found a recipe that we all loved. This recipe came from James & Everett what’s cooking at home and will now be something that we make every time we grill. I might even consider starting up the BBQ just to make these!

Grilled Blue Cheese & Bacon Stuffed Onions

~  4 large sized sweet onions (Vidalia, Maui Sweets, sweet yellows, or any favorite of yours)

~ 1 stick of butter

~ 2/3 cup blue cheese crumbles

~ 4 strips bacon, crumbled (or as much as you like)

~ salt and pepper to taste

1. Trim the ends off of the onions and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity.

2. In a small bowl mix together butter, cheese, and bacon. Season lightly with salt and pepper.

3. Stuff the mixture into the onions, completely filling the center.

4. Place each onion on a square of aluminum foil. Wrap up onion creating a sealed pouch. Try to keep the aluminum foil from touching the onion and make sure the top is sealed completely to keep the steam in.

5. Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30-40 minutes. Cooking time will vary depending on the size of your onions and your grill. Resist the temptation to open the grill and the pouches.

6. Remove from grill and allow to stand for a full 5 minutes before opening the pouches. Be careful the steam from the pouches will be hot.

7. Using tongs carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

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Grilled Blue Cheese & Bacon Stuffed Onions

French Dip Sandwiches

28 01 2013

I love a good French dip sandwich, you know the one you get at a restaurant that is dripping in au jus and has melted cheese and sautéed onions on an amazing roll. Love them! So with a little bit of help from Rachel Ray I made an amazing French dip sandwich the other night. It was super quick to make and the best part was we ate it in stages. I just let the broth on low on the stove and made the sandwiches as we needed them.

French Dip Sandwiches

~ 2 Tbsp. Butter

~ 1/2 onion, chopped

~ 1 Tbsp. flour

~ 2 cans beef broth

~ 1 lb. your favorite deli sliced roast beef

~ Salt and pepper or your favorite grill seasoning

~ 4 torpedo sandwich rolls

1. In a medium pot melt butter over medium heat. Add onion and sauté for about 2 minutes. Add flour to the butter and cook a minute longer.

2. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over medium heat until ready to serve sandwiches.

3. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and pepper. To assemble, using a pair of kitchen tongs, dip meat into au jus and pile into rolls. Serve alongside au jus for dipping.

*You can also sauté up some onion to place onto your French Dip Sandwiches, top with cheese, or toast your rolls. The possibilities are endless.

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French Dip Sandwiches

Baked Turkey Meatballs with Spinach

14 01 2013

A good meatball recipe is great to have especially if it makes a lot. You can freeze them and add them to pasta sauce and spaghetti for a quick week night dinner, throw them in some minestrone soup, or even make meatball subs.

What I like about this recipe is that it uses ground turkey which is leaner. Also I could buy this at Costco and freeze what I didn’t use in this recipe for another recipe. The other great thing is that it used spinach, which when you have children trying to get veggies in them is sometimes hard. So if you had Spaghetti and Meatballs they would get a dose of veggies and probably not even know it.

I found this recipe over at home cooking memories. It makes around 40 meatballs but you can cut the recipe in half if you don’t want as many or freeze the ones that you don’t use once they are cooked. You can also use frozen spinach or if you have a bundle of fresh stuff, just sauté it down and it is the same as having a package of frozen stuff. Lots of ways to make this recipe fit your family!

Baked Turkey Meatballs with Spinach

~ 2 Tbsp. olive oil

~ 1 large onion, chopped

~ 2 garlic cloves, chopped

~ 1 tsp. salt

~ 1/2 tsp. ground black pepper

~ 1/4 tsp. dried thyme

~ 1/2 tsp. dried oregano

~ 1/4 to 1/2 tsp. crushed red pepper flakes (adjust to your taste)

~ 16 oz. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)

~ 2 Tbsp. Worcestershire sauce

~ 1/3 cup chicken broth

~ 2 1/2 lbs. ground turkey

~ 3/4 cup bread crumbs or Panko

~ 2 large eggs

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.

2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender.

3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix to combine. Cook until most of the liquid has cooked out. Remove from the heat and allow to cool to room temperature.

4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.

5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40 meatballs.

6. Bake until your meatballs are cooked through which is about 20 minutes. Remove from oven and serve as desired or once cooled freeze.

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Baked Turkey Meatballs with Spinach

Zucchini Bites

25 04 2012

It is that time of the year where everyone starts planting their garden and next thing you know you have zucchini coming out your ears. Growing up my dad always planted lots of zucchini and we ate it for almost every meal all summer long. Due to this I was not much of a fan. I only liked to eat it Barbecued, which is still a favorite of mine. But I decided that I wanted to change things up a bit and step away from the usual way that I cook zucchini.

I of course found this recipe floating around pinterest and decided to give it a try. You can find it over at The Curious Country Cook. I had all the ingredients on the list in my pantry and it went together really easy. Just make sure that you spray your muffin tin and that you get all the moisture out of your shredded zucchini or else you will have soggy bites.


Zucchini Bites

~ 1 cup zucchini, grated

~ 1 egg

~ 1/4 yellow onion, diced

~ 1/4 cup Parmesan cheese, or whatever you like best

~ 1/4 cup Italian style bread crumbs, or whatever you have on hand

~ salt and pepper

1. Preheat oven to 400 degree F. Spray a mini-muffin tin with nonstick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water, like when using frozen spinach. If you skip this part, the middle of the zucchini bites will be really soggy while the outside gets crispy.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the mini muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

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Zucchini Bites

Oven Roasted Green Beans with Garlic, Mushrooms, and Cherry Tomatoes

4 04 2012

One of my absolute favorite recipes is Oven Roasted Green Beans with Garlic. I don’t know what it is about the combination of Balsamic Vinegar and garlic roasted together in the oven but I look forward to getting green beans in my basket just so that I can make this recipe.

Last week not only did we get green beans but we also got some great looking Cherry tomatoes. So I changed up this recipe a bit by adding in a 8 oz. container of baby Bella mushrooms and my Cherry tomatoes cut in half. It was a great side dish to our dinner!


Oven Roasted Green Beans with Garlic, Mushrooms, and Cherry Tomatoes

~ 1 lb. fresh green beans, trimmed

~ 1 large onion, peeled and sliced 1/4 inch thick

~ 4 cloves fresh garlic, chopped

~ 1 Tbsp. olive oil

~ salt & pepper to taste

~ 1 Tbsp. balsamic vinegar

~ 1 8 oz. container of mushrooms, cleaned and sliced

~ 1 container of cherry tomatoes, halved

Preheat oven to 400 degrees F. Spray a 13 x 9 inch baking pan. Place green beans in the pan. Scatter garlic, onions, mushrooms, and tomatoes over the top of the green beans. Drizzle with olive oil and sprinkle with salt and pepper. Bake uncovered for about 30 minutes; opening the oven every 10 minutes to stir. Transfer to serving dish and drizzle with balsamic vinegar.

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Oven Roasted Green Beans with Garlic, Mushrooms,

and Cherry Tomatoes

Guacamole Salsa

26 03 2012

This recipe has been floating around pinterest for quite some time now and I have been intrigued by it. After waiting several months for the Mexican packs to come back around I got one and with it I made Easy Blender Salsa which is now a new favorite in my house. We eat a jar of it in a week it seems.

Anyways, I also made this Guacamole Salsa recipe from Frosted bake shop. It was super simple to make and I really liked the flavor of the salsa. It was a bit thicker than most salsa, more like the consistency of Guacamole. Would be great on tacos, burritos, or just with chips. Defiantly a keeper in my house!


Guacamole Salsa

~ 5-7 tomatillos (more if you want it thinner)

~ 1/2 to a whole jalapeno pepper (remove the seeds to make it milder)

~ 1/3 bunch cilantro

~ 1 thick slice of onion

~ 1 garlic clove

~ 1 avocado

~ 1 tsp. salt

~ juice from 1 lime

1. Remove the paper husk from the tomatillos and wash. Cut them into quarters and put in the blender. Next add jalapeno, cilantro, onion, garlic, avocado, salt, and lime juice. Make sure the tomatillos are on the bottom and the avocado is on the top otherwise the avocado will stick to the blade.

2. Blend until the desired constancy. Store in an airtight container in the refrigerator for about a week.

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Guacamole Salsa

Corn & Cheese Chowder

15 02 2012

I am defiantly in a soup kind of mood these days. Warm creamy soup on a cold day just makes your day. Paired with a great slice of bread and I am in heaven. Not to mention that my kids will eat almost anything if it is in soup form so I can sneak in some veggies that they wouldn’t normally eat.

Last night it was Corn & Cheese Chowder from The Pioneer Woman. I used the 2 ears of corn from this weeks basket and then I had cooked, cut off the kernels, and froze corn from 3 ears of corn a few months ago. I also used up some of the bell peppers from a few weeks ago. This was a great clean out the fridge and freezer recipe for us. I was able to use up quite a few of our wonderful bountiful basket produce in one pot.

We enjoyed ours with the wonderful Italian Olive Oil bread that we had gotten a few weeks a go and froze as well. A great meal that really hit the spot on a cold night. Enjoy!


Corn & Cheese Chowder

~ 4 Tbsp. butter

~ 1 onion, chopped

~ 6 slices bacon, cut into pieces

~ 1-2 bell peppers, finely diced (more if you like)

~ 5 ears corn, kernels sliced off

~ 1/4 cup flour

~ 3 cups chicken stock or broth

~ 2 cups half-and-half

~ 1 heaping cup grated Monterey jack

~ 1 heaping cup grated pepper jack

~ 1/3 cup sliced green onions

1. In a large pot over medium-high heat cook bacon. Once bacon is cooked through add in onions and butter and cook for a few minutes. Then add diced bell peppers and cook for a couple minutes. Finally, add corn and cook for a few minutes.

2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 to 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed then serve immediately.

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Corn & Cheese Chowder

Easy Blender Salsa

7 02 2012

Both my husband and I were born and raised in the Central Valley in California. We both miss that area very much and of course we miss a few food items that you can only get their.

One of our favorite Salsa’s is from a restaurant called Bobby Salazar’s. You could get it from the restaurant or in the local grocery store. Ever since we moved from the valley we have not found a salsa that we have liked as much as this one.

As soon as I saw this pin floating around pinterest about a restaurant style salsa I thought that it looked very similar to our favorite. So of course I cruised on over to Mountain Mama Cooks and made her Quick and Easy Salsa recipe. I am a huge fan of this recipe. It lives up to its claim of being quick and easy and it is very similar to our favorite. This will be a keeper in our house and enjoyed many times from here on out.


Easy Blender Salsa

~ 1-14 oz. can diced tomatoes

~ 1-10 oz. can orginal Rotel

~ 1/2 small onion, roughly chopped

~ 1 clove garlic, peeled and smashed

~ 1/2-1 jalapeno, seeded or not depending on how spicy you like it

~ 1 tsp. honey

~ 1/2 tsp. salt

~ 1/4 tsp. ground cumin

~ small to medium size handful of cilantro, washed

~ juice of 1 lime

Put all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes.

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Easy Blender Salsa

Black-Eyed Pea Dip

20 10 2011

So I am a big fan of The Pioneer Woman and I have tried many of her dishes. Many of them appeal to my tastes and my style of cooking. I saw the Black-Eyed Pea Dip recipe one day as I was cruising her site and as soon as my husband and I tried it we feel in love. It has just the right amount of heat for me but you can defiantly make it spicier if you want to. Super simple to make and very yummy to eat.

Black-Eyed Pea Dip

~ 1 can black-eyed peas

~ 1/4 whole onion, chopped fine

~ 1/4 cup sour cream

~ 8 slices jarred jalapenos

~ 1 cup grated sharp cheddar cheese

~ 3 Tbsp. salsa

~ hot sauce, to taste

~ salt and black pepper to taste

1. Preheat oven to 350o F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.

2. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.

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Black-Eyed Pea Dip

Corn Chowder

17 10 2011

Could winter really be this close? Not where I am at! I can’t believe it is the middle of October and we are still seeing days in the 90’s. While I know that colder weather is just around the corner I am still happy with these warmer days! I do miss soup weather and so I decided we were going to have a  Corn Chowder recipe from two peas & their pod not matter how warm it was outside.

This recipe was super simple and I loved that it used so many different veggies. Most of which my refrigerator has been accumulating over the last few weeks from bountiful baskets. This was a hit with the family even though my husband said it would be even better with bacon. Well of course it would, everything is better with bacon! I hope your family enjoys it as much as mine did.

Corn Chowder

~ 2 Tbs. butter

~ 1 large onion, chopped

~ 2 garlic cloves, minced

~ 1 large carrot, chopped

~ 1 red pepper, seeds removed and diced

~ 3 Tbsp. minced poblano pepper

~ 2 potatoes, washed and diced

~ 2 cups chicken broth

~ 3 ears sweet corn, kernels removed or 3 cups frozen or canned corn

~ 1/3 cup flour

~ 1/2 tsp. dried thyme

~ salt and freshly ground black pepper, to taste

~ shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the carrot, red pepper, poblano pepper, and potatoes. Add the chicken broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes.

3. Remove empty ears of corn, if using, and ladle into bowls. Garnish with cheddar cheese, if desired.

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Corn Chowder

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